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The Ross Droplet Technique (RDT) involves wetting your beans before grinding to minimize static. It works, so if you have a grinder that does suffer from a lot of static, then you might want to do it, but if you do, I would highly recommend only doing this when single dosing, and using the SPN tool instead. The issue with them is that until you get dialed in, they're messy, even just one relatively small spurter which often happens from a very small channel in the puck, can cause quite a mess.

Rosenthal’s 2003 cups also seem to be a bit heavier – the average weight of the Haim set is around 120g. Still not near the 170+g of other cups, but the upward trend continues. The best news is the IPA cup weight and thickness. IPA still isn’t finishing their cups nearly as well as Rosenthal is doing, but they seem to be getting slightly better, at least in the seams where cup meets handle. Traditional Milano espresso cups are just like the ones used in Italian cafes. They are thick-walled to keep your drink hot and provide a substanti...

So I’ve come to all of you fine folk hoping for some recommendations to getting a home set up, I am a student so not looking to break the bank on the worlds best machine but definitely willing to spend a couple hundred towards the endeavour.

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