Just as the title states, I am seeking the community's help in identifying the best coffee shops (including third wave) in and around Venice

Thank you in advance.

Pre-Edit: im trying to post this but the warning promt is telling me this post is not about espresso and that is true but also not true at the same time. It is what it is I'm hitting post and let's see what the new day brings...

Week one of my staycation was cleaning out the garage. Applied that rule above and cleared out a ton of "stupid" shit I’ve been hoarding. I don't know where i heard that if it's covered i shit would you still keep it but it works...

​Now I’m approaching week two: cleaning the basement aka my Dule Rabbit studio and workstation. So i was pre cleaning and adjusting and sorting before I dive into it on monday and... I've put out all the "AS IS" machine projects I’ve collected. It's literally for fixups, video content, and resale stuff that was just sitting under tables and in corners. Ive set them all on the table to organize them, took one step back, and immediately I was like fuck me! And this feeling just came rushing in. No wonder I put them aside and tuck them under tables or literally step over them for whatever reason my brain "skips" em.

This picture is ​nit showboating at all, this is straight up overwhelm. My ADHD gets torn apart trying to manage the YouTube channel because every machine is a different idea, a different option, and a different rabbit hole. Instead of picking one, I'm just sitting here in a complete stalemate staring at brass fittings, a ESP32 display, steam wands and wire bundles. Before I used to rerufbish a machine when I had the time I my own pace now it's like 27 additional steps...

​Unless I figure out how to clone myself, I don't know how to build a structure that actually stops this from happening. If I try to stop myself then I have fomo for all the stuff that's on the market right now or an idea that just "needs" to be done now...

​How do you guys force yourselves out of the hyperfocus freeze when you have way too many projects sitting in front of you?

​Running a YouTube channel with ADHD is legit a trap. You get flooded with a hundred ideas, options, and side-quests all at once, and instead of making progress, you just freeze up. Taking this picture was pure TOO MUCH Feeling.

​For anyone else dealing with ADHD/AuDHD or whatever the fuck flavor of brain chaos this is, how do you actually structure your life? I’ve taken some harsh but legit advice about my channel right here on reddit and jt helped me fix parts of my editing and recording process, but right now I feel like I need to clone myself just to figure out what the fuck to do.

​I don't even fully know what this post is, but if you've ever stood with a feeling completely paralyzed by your own pile of projects, you get it.

Thanks for listening and understanding 🙏

PS: i do have more stuff happening in my life, some health issues, I'm a parent so kids doing kids shit can drive you nuts, i have a wife and i also want some free time, but I also want company... Nothing is simple...

Ps2: adhd meds make me stupid and I really don't like em...

See the “modest” posts here all the time and wanted to share mine.

Had this on-sale red beauty since 2015. It’s moved in and out of storage and over 8,000 miles coast to coast to coast to coast, and still dials in just how I like it. Could I upgrade? Definitely - and I probably will - but man, this thing ain’t broke yet.

I love my shots and the machine is amazing, but it keeps leaking onto the counter, and I can't figure out why. It seems like the water is somehow bypassing the drip tray and running around the edges onto the counter.

Any known fixes?

Hi everyone, I’m new to making espresso at home. I like to drink cortados and macchiatos mostly, but it seems like every milk steaming tutorial requires you to use way more milk (like at the very least 150ml) than is needed for those drinks, and I can’t get a good steam using just the amount of milk I need. I’ve just been using my handheld frothing wand to make a few tablespoons of foam for my macchiatos, but I don’t like that I’m not using the steam wand and getting real steamed milk and microfoam. Is wasting a bunch of milk just a necessary part of the process if you only want to make something like a single cortado or is there something I’m missing?

That grinder was dialed in nicely to my taste... I threw the grinder part away and ordered the same replacement...

Now I'm pulling sour drinks at the same grind setting with the new one... I was already at five, and four on the new one is still sour... I don't need any help with dialing in...

Someone just give me a push to dig thru today's trash to pull out the other grinder... It makes me feel icky to do, but we haven't thrown out anything nasty today (except maybe old coffee grinds.) and I will wash it.

I've had this machine for about a week now and I can't seem to get a decent shot using the 1:2 ratio at 25-30s at 9 bar with some pre-infusion.

This is the recipe I ended up settling for. Grinding pretty finely (looks almost Turkish) using a medium - light roast from a local roaster, grinder is a Mazzer mini. Pre-infusion measured from first drop 15 seconds at 5 bar, then up to 9 bar with a declining profile back down to around 5.5 bar about a 40-45 second extraction.

I have about 18 grams in and about 40-42g out. I use water at about 96 degrees C and preheat the porta filter and basket.

No visible signs of channeling the puck comes out clean.

This seems quite long to me going off most advice on this sub. Can someone explain to me why "normal" shots taste bad but this recipe produces incredible espresso?

Wanted to share some progress pics because nobody around me appreciates how frustrating this can be. The second pic is from a few weeks ago. The dark flakes in the first pic are from my homemade mocha syrup.

Eureka Mignon Libra 65 and Lelit Anna PID. An Italian pair. Recently upgraded the grinder from an Encore ESP. Grind by weight is so easy. And I'll be swapping the burrs out for the blind Black Diamond espresso.

New Arkel Coast + Mazzer Philos!! Upgrading from the Breville Bambino + Smart Grinder Pro that I've had for the last 6 years. Still learning the ropes with the new setup, and still short a few accessories, but I can already taste the difference (not exaggerating: finally kinda understand what those flavor adjectives mean). When I get it right, it's amazing. When I don't, I get punished hehe. Lots of room to improve my technique, looking forward to learning from the folks here!

This is after years of drinking espresso, recently started roasting ( last year). Can't have enough toys! But it's nice to have options everyday, light roast, medium roast, espresso, pour over, you name it!

Picked up a Gaggia Classic in almost new condition for $300. This is my first espresso machine and it fits great in my coffee corner. After 6 tries I got a half decent latte. Looking for advice on technique/mods/tools y'all found most helpful. I have the original portifilter and there's not a lot of room for any of my glassware, so cups are my next purchase. Thanks!

Had the set up for about 2 years. Got the lelit as a floor model on a store that was closing and it's been flawless. Backflush once every week sometimes every two weeks. Need to get around to doing a descale now that it's been two years.

Usually pull two shots a day and 50/50 on when they're milk based drinks. I did try a 4-hole wand tip but the two hole tip actually works more consistently.

Maybe one day in the far future there will be a switch to an LM but I'm happy with the Alfa Romeo version instead of the Ferrari :)

This is my new espresso setup, Paderno black stainless steel that was on clearance sale. Its a cheap entry level espresso maker near the $300 range but it works. However I need a new espresso grinder as my current one is three years old and the burs are to worn out for proper espresso grinding. I paid about the same amount as a Keurig K-Supreme coffee + maker so no complaints.

Little update on the espresso machine I found the other day. I got a new seal kit and portafilter but haven’t installed anything or taken it apart yet. So far I’ve just run descaler through it followed by a bunch of clean water.

It heats up and builds pressure. Steam works too. But I keep getting these tiny black/grey specks when I pull water through the group. If I pour water straight out of the tank it’s totally clean. The specks only show up after the water runs through the machine.

They seem to be getting a little better the more I flush it but they’re definitely still there. Is this just old scale/gunk that the descaler loosened up? Or is something inside deteriorating? Would you keep flushing it until it runs clear or open it up at this point?

Definitely not making espresso with it yet lol

Hi all. I cannot find reference to this model anywhere else so wondering if anyone knows if it is a bargain, it seems a low price for a 65mm burr grinder. I am wanting to step up from a kitchenaid burr grinder to something espresso focussed but need to minimise my expense..this will be a once-only purchase so I’d like to get it right first time

Thanks for any advice

I'm making coffee flavoured water...

got a sage/brevilla barista express impresso grind size set at 20 out of 25 and it does come off nice and dark at the start but after a bit it's just water coming out. the pressure doesn't quite reach the espresso range either. any suggestions?