"Yeah this posting was a bit strange, i thought my post didn't go through because it didn't pop up on the top of the front page---just found it again in a google search. glad I did, and thank you for responding.
In terms of quality…"
"Huh, only ever reply to posts i see on the front page of the web site. Just now i noticed there's a sidebar of activity, where your recent response appeared. Had i not noticed that, i'd likely have simply missed it. I wonder how…"
"Sebastian--for grinding just roasted nibs, does one of the two grinding types you mention work better than the other? I'm considering colloid mills for pre-grinding nibs, though information on them is pretty sparse (or written with poor…"
"Omar - does the grinding apparatus of your machine - is it a conical shaped piece that has the texture of rough sandpaper at the center of your unit with a cap that sits over it, or does the center of the unit have a pair of 'blades' that…"
"It's important to have the right tool for the right job. Each tool has it's limitations, and once you ID the right tool, it's just as important to understand how to use the tool. For the vast majority of folks on this…"
"Remember there are caveats with any tool. Caliper type micrometers with spinner adjustments:
1) only measure the largest piece in the sample, and the sample presented to the tool is very, very small
2) can actually crush the largest piece by…"
"They can be used to grind nibs into liquor quite effectively. I've not tried grinding sugar/milk with the nibs, but it's technically feasible. Heat build up is going to be your enemy, so you'll need to find a way to take…"
"chocolate is a suspension of mostly solids in a bit of fat, the more fat you add, the more disperse your solids are, and the less likely that they'll be 'stacked' or agglomerated together on your measuring device. strictly…"