I agree with that, Les-
With the variables that have an effect on the Cuppa Experience, I find two=
 
pounds is the bare minimum. It just keeps life interesting when the 
different roasting profiles, grind pitch- even the different (burr) grinder=
s 
and the brewing methods have a drastic effect on the Experience.
The organic Mexican H/G Chiapas has been a real experience. Both the 
mid-First and rolling Second crack batches really fell flat in the 
TechniVorm. 
La pression Française de café did a good job, when I set the Solis Meis=
ter + 
to the full gravel setting. That's a misnomer- the SMP has an outer conical=
 
burr that looks as if it were made at the muzzle of an 8-Ga shotgun. The 
burrs clashed originally at two clicks finer than "Drip" setting- on a bran=
d 
new grinder. 
Solis is made in Switzerland- with machine tools from Somewhere Else, I 
think. They wax poetic re: the range of grind this thing can put out. 
Baratza took gas on this one, in my opinion. Their customer ?service?? 
magician could not participate in a dialog about the unusabilty of 
two-thirds of the grinding range. I never got to the pro-rated invoicing 
argument.
Who'd a thunk it was my deep roasted oily beans caused those burrs to clash=
? 
And what, on my part, will cause Schlimmes Betrieb of their espresso 
machines? I think I will skip that experience altogether and advance at 
least an order of magnitude to my next espresso machine.
I read somewhere, "Without love, it's only coffee."
Just think of all the effort it takes to get a coffee crop to market, let=
 
alone make a living. I think I'll quit taking their best efforts and 
treating them to the lowest common denominator of equipment I can find. Wha=
t 
nonsense!
Thanks, Baratza-Solis (BS)- that lesson only cost $150 and 5 months, but I=
 
learned it. Fantastic homework assignments!
Cheers and 73 -RayO aka Opa!
-- 
"When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the 
Wichita WurliTzer