Start with the micro adjustment near the middle of its range. Use the macro control to approach the grind size you need, then refine it with the micro control. Baratza recommends this approach for its grinders that have both adjustments, because it leaves room for small changes in either direction. Record useful combinations for your coffee and brew method. Also follow the model’s instructions about running the grinder while making finer adjustments.
Place the filter plate and chamber over a suitable cup. Nguyen Coffee Supply’s small-phin starting recipe uses about fourteen grams of ground coffee and four fluid ounces of water at 205°F. Add the coffee, place the gravity press, and gently level it. Pour roughly one ounce of water and wait thirty seconds, then add the remainder and let it drip. Adjust the grind for your particular filter; phin sizes and flow rates vary. Serve black or with milk and ice.
An excessively fine grind can block the flow, but fresh coffee can also trap gas beneath the press. Nguyen Coffee Supply suggests allowing a short bloom with a little water before placing the press. If a filled filter has stalled, carefully lifting its press briefly with a spoon or chopstick can release trapped gas; keep hands away from hot water. If the problem repeats, try a slightly coarser grind and check that the filter is clean.
The familiar orange shade comes from coloring added to many Thai tea blends. It is not a reliable sign of stronger tea or a particular brewing temperature. Hot Thai Kitchen describes the blend as black tea with added flavoring, often vanilla, plus coloring. Milk changes the final appearance further. If you brew an approximation with ordinary black tea, a browner result is expected; judge its flavor rather than adding more tea merely to chase the orange color.
No. La Marzocco notes that a soggy or messy puck can occur even when the espresso tastes good. Use flavor and the measured brewing result as your main feedback instead of judging only how neatly the puck knocks out. If the mess is persistent, check that your dose suits the basket and that the grind produces an appropriate flow. Keep those variables consistent while adjusting; a dry-looking puck alone does not prove balanced extraction.
Check when the mark appears. If you lock in a prepared portafilter and remove it before brewing, an indentation suggests the dry puck has too little clearance and the dose or grind may need adjustment. A mark after brewing is different: the coffee swells during the shot, so La Marzocco says a screw impression then can be normal. Use the basket’s intended dose range rather than changing coffee weight based only on the spent puck.
Yes. Ippodo’s cold-brew method uses ten grams of gyokuro leaves with 210 milliliters of chilled water in a teapot. Let it steep for fifteen minutes without stirring or disturbing the leaves, then pour out the liquid completely. This is a concentrated small-serving method, so weigh the tea rather than assuming it uses the same dose as a large pitcher. It offers a different preparation from brewing hot tea and diluting it over ice.
Source checks for these answers: September 23, 2026. Product instructions and local requirements can vary.