Not in Denver, but I test ppm with water tester and I test acidity with pH test strips. I have an RO system in my house. I usually add minerals I get from the brew store, a little more for stouts according to what I’ve read.

Dirty Americano = shot of espresso, don’t remove grounds and run a second shot (two shots of water through the same grounds)

Maybe they switched to only cans, so they don’t need bottle caps anymore.

I made what I call a Dirty Americano = two double shots of espresso (instead of adding hot water to espresso), in my espresso machine.

The Perfect Storm - the whole thing ended up being speculation from their last radio call in.

Spiral notebook I keep in the bottom drawer of my office

New brew is a stout. Old is a Weiss. The Weiss isn’t very tasty, though.

Is there a better solution? It would be nice if there was something (not complicated) that would auto restart if the flame went out. I’m just trying to figure out a good option and open to suggestions.

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My son printed one that is more funnel shaped to keep from losing any of the precious grounds.