I thought about it until I saw the price 
Lack of dedication detected
Only on here would >Ā£2K of coffee gear be regarded as ālack of dedicationā 
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There are dark roasts and then there is this!
It looks even darker in reality. The beans are black and shiny!
Gautemala Huehuetenango
A Christmas present.
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Not looking good, the beans smell burnt.
Will give it a go tomorrow morning but I am prepared to ditch the lot.
Life is too short.
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I dread Christmas presents from well meaning people who say āI know you are in to Watches/Records/Music/Coffee - so I bought you something I hope you will likeā
It is always shit 
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Found it.
Looks like it is from @Wayward 's favourite coffee establishment too.
Their pic is better than mine to show the colour.
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Iād say by the look of it, itās fairly typical of their merchandise. 
Iāve had a hand grinder in the past - I prefer the automated experience (partly laziness but I quite like the noise and workflow, makes me feel like Iām in a coffee shop 
)
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More than fair enough, itās the same for me, I would only get a hand grinder for travel or as another grind size for a different process I donāt do as often.
But I very much have the want for a Pietro. I think that and an Aeropress or an Outin Nano would be a great combo.
Iām away for a week staying in a hotel soon and Iām going to miss my coffee faff.
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Iāve not had it but a colleague at work highly recommended this:
ācrafted to deliver clean energy and calm, steady focusā
FFS 
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It is in the bin
I tried, but couldnāt come up with anything drinkable.
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Yeah, their website is a bit insufferable, but apparently those beans are great.
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Little update on my pouring method as I have had some slight changes recently. I did try V60 again but am definitely sticking with the solo dripper.
I have the kettle reach 96c then turn off and allow it to cool over all the pours rather than dropping them temp for the last two as this was just too faffy to get right and the same every time. If I have a darker/medium roast I drop it to 94c.
I still do the Tetsu Kasuya 40 60 method with 40% of the water in the bloom phase. I use (4-6 method by Tetsu Kasuya - Google Sheets) spreadsheet to set it as sweet and balanced with 15g of coffee 14:1 ratio. This gives me 4 pours total, 2 are blooms and 210g of water total; 34ml, 84ml, 147ml, 210ml
I start the timer and first pour is all over the bed to wet it and I wait 30s. Second pour is similar and all over the bed in an aggressive manner which pulls all the CO2 out. This is new to me, but does help bring all the CO2 bubbles to float on the top which is supposed to allow better contact with the grinds.
Then as soon as the water drops to the beds level I do the final two pours, these I pour around the edge of the bed and up the wall of the dripper so it doesnāt disturb the bed at all, again I then wait for the water to drop to the bed before the last pour.
Total draw down time is around 2m30s
Then if I need to adjust the sweetness or acidity I do this by changing the size of the first pour until it is right for the beans. Bigger first pour is more acidic, smaller pour is sweeter.
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I have been experimenting with this too. The first couple of times I tried it, it seemed a bit intense, but I backed the grind off a click and that seemed to sort it. I have found that it makes the tasting notes a bit more punchy and more distinguishable.
Yesterday, I went and got some Spotless Water. Annoyingly, the bloody machine had a note in the screen saying that the location is going to be moved on 31st Jan! I used our camping water container and filled it. 26L cost Ā£1.26, or something. 
Coz Iām time poor, I ordered the Third Wave mineral sachets from Amazon it their ā Classic Light Roastā formular. I have just mixed it up and made my first cup. A very noticeable improvement! Not subtle. Cleaner, veils lifted, blacker background, blah-blah. But seriously, this cup tasted just like the coffee in a high end coffee shop with their re- mineralised RO water. Which I guess, is just what it is.
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If only someone had posted the exact links you need to buy the right equipment and chemicals, together with online recipes.
Still too much poncing about. I will get to that but at the moment I canāt move for work!
I know how you feel.
No wait. No I donāt. Haha
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