1Zpresso K-Ultra Manual Coffee Grinder

“**Espresso Review** This was ground on a 1ZPresso K-Ultra and brewed on a La Marzocco Strada. 19g in/38g out in 24 seconds at 9 bars with no pre-infusion.  We struggled to dial in, with the barista commenting that the grounds acted more like decaf than normal coffee. We did get a good extraction after 7 shots, at an impressively fine setting of 1.6 on the grinder. One of us preferred the single over-extracted shot we pulled because the bitterness of the over-extraction did cover up some of the horrible taste of the coffee itself. The over-extracted shot was at 1.5 on the grinder and nearly choked the machine. (I can’t blame the Strada – the espresso nearly choked me as well.) The grinder is zeroed properly – that is, at 0, the burrs aren’t locked but the handle will not swing freely. The beans are nearing 2 months off roast, so if you get a fresh batch YMMV as far as the grind setting. On to tasting notes:  * Espresso: rotten parmesan rind; cheap, artificial orange perfume. (Those of you who cook may occasionally save parmesan rinds to make, for example, stock for certain Italian soups or sauces. Imagine forgetting your bag of rinds in the back of your cheese drawer for 4 or 6 years. When you stumble upon them, your morbid curiosity leads you to make the mistake of opening the bag before throwing it in the bin. That's what we're talking about here.) * Traditional Macchiato: Rancid whey; expired cottage cheese; old, wet, fermenting gym sock. After sipping the final shot once and realizing we weren't going to taste it again, my friend quickly steamed some milk. This was a terrible mistake. We thought the milk might do something to tame the rankness of the spro. The opposite happened. The rancidity of the espresso ruined the milk, bringing forward the worst characteristics of rotten dairy. As someone with an adventurous palate who favors funky and wild fermentations, I promise you that this was among the most disgusting things I've ever intentionally tasted.)”