Red food dye is a good example. It was only recently banned in the US after many other countries banned the use of it. https://www.fda.gov/food/hfp-constituent-updates/fda-revoke-authorization-use-red-no-3-food-and-ingested-drugs
I used a local Ottawa roasters espresso blend(BBCR). I managed to make a sour batch today, I tried to make a quad(luxe) shot but didn't tamp it well enough. I dialed back the grind and my second attempt worked better but I think I prefer doing two double shots as the puck still comes out wet with the quad shot.
Yes, it is the Ninja luxe cafe. Been doing 2 double shots and using the medium foam setting with enough milk for a latte as my first drink of the day. My previous machine was a breville grind and brew where I had it set for a very strong 20oz of coffee. The grinder on the breville gave up trying to grind the costco espresso bean so I switched back to my cuisinart grinder... lol
That's part of my issue. Since this machine suggests the grind it is already at the finest grind. Not sure if it is worth changing the temp or the ratio yet but I'm happy with the results so far. I've only run two types of beans through it and the bean in the picture is an espresso blend. Tastes alright but now I just need to try more beans to get a better idea on taste.... lol I've got a bialetti and didn't fully know how to use it for years. Last time I used it the power was out and I grinded my beans using my car's electrical port and the BBQ to brew. I've been grinding strong drip coffee and just buying my beans at costco(found the costco espresso to be terrible tasting in my drip machine though).
Had my espresso machine for a week now and still have no clue if I'm doing it right... lol
This almost looks like art right? lol
Eggs are now the most common thing being seized at the Mexican border too atm.