Some great tips in the replies!
I’ve been meaning to post about temp and its importance in coffee to learn more about it, especially during espresso extraction.
I’ve harped on before about how consistently good and forgiving the LM is despite having basically no fancy features and I’m wondering if it’s because of a really solid temp stability.
I was always foolishly naive about the impact of temperature on coffee (of all types) with other variables taking priority but I’m learning it has a huge effect on output.