there are few BDB owners here. Me using it since 2 years ago.

The BDB built is great, Oscar is more plastic tbh. Yeah, the PID and of coz dual boiler are the main reason why I went for it in the first place.

I bought my BDB in Malaysia, Breville dealer near Kajang. It was about RM4,500 when I got it 3+ years ago, still going strong, have replaced some parts eg. the o-rings but otherwise no complaints.
Any other BDB owners out there that need o-rings for your BDB seals please let me know, I bought a pack of 50 several months ago and have plenty to give away for free, I'm not going to use them all 

You can get people to machine your original portafilter if you need to(saw in fb group like 130myr~). I diy'd mine with a friend(for BES870 with non-standard porta size)

You actually need to grind finer.  1:16  / 1:15  coffee to water ratio.
What kind of french press you have, does not matter at all. They are all the same.

I have the Mr DIY ,Bodum and Ikea french press.

https://www.youtube.com/watch?v=st571DYYTR8

Can anyone who speak Chinese translate this for me please. When does the ‘350’ price come into effect?

Nice of you to mention guatemala.. it was one of our curious so bean earlier.. we got a bag and it was like "not here, not there"... perhaps it was the bean, perhaps it was the roasting or our palate.. thus, we just leave it as it is... never tried light-medium roast on espresso-base before.. does your guatemala has a estate/farm name? maybe we can try look for it..

interesting... you went as far as light roast for espresso? is this borderline towards a pour over sort of thing?
am sure on a roasting point of view.. lighter roast, less energy used/consumed.. higher margin? 
but taste-wise... we are willing to give it a shot.. seeing how "light" an espresso go 

agtron... now that's really something very objective 
we first came across this agtron labeling on certain pacamara offerings..
don't easily come across this agtron info anymore.. (by the way, 80+ coffee and agtron 80 are 2 different standards, right?)

Need advice how to hit 9 bars pressure and around 25-30 sec brew time. Yesterday after adjust the grind and pack 19g of coffee powder, I hit 12 bars of pressure and 27s of brew time for 37g of espresso. This morning, I try slightly coarser grind (19g of coffee poweder) and still hitting 12 bars of pressure but the brew time drop to 22s for 40g of espresso.

How to decrease pressure yet increasing brew time? Tamping issue? I can't pack 20g as it's touching the shower screen.

You know with all the siphonic apparatus going on, instead of drinking coffee i was under the impression that it turned into a coffee experiment. Do you think the coffee extraction using siphon would be better than moka pot? Because the siphon seems a little too elaborated to me, but it does look elegant and sure wow your guests when you whip out those gears and make coffee. Is it hard to clean especially the lower pot? I remember my cousin told me he had luwak coffee made using siphon when he visited Bali. He said it was simply out of this world.

I guess a few degrees make a big difference. Like stovetop moka pot, pour over or even french press, we tend to add the hot water right after it boils. Who will wait for one or two minutes just to let the boiled water cools down to 95℃? Whereas the siphon has the right temperature when the water rises up, i guess that explains why siphon coffee might taste better than other methods, or at least it does not taste bitter. Despite that siphon does look a bit excessive for a cup of joe. But it's definitely something fun to work with especially when kids are around. Im sure they love to watch art and science in action when the water goes up and down. Haha

I can't think of a bad thing about siphon but getting one especially something as good as KitchenAid might make you think twice whether to prefer an espresso maker over the siphon. Or perhaps a cheaper stovetop siphon, can it produce consistent result like using halogen burner?

Is it possible to do a 88C syphon brew?
I'm guessing without being close to 100C, the water will not be able to be pushed upwards into the brewing chamber?

If yes, it will never be able to reduce bitterness in a darker roasted coffee. The higher water temp means it's more suitable for light roasted beans

True, even i use Boncafe "all day" medium dark roast with french press also tastes a hint of burnt, but not too prevalent because i set my coffee timer to exactly 4 minutes. In fact the pleasant acidity aftertaste lingers around pretty long therefore the burnt taste could be forgiven.

Btw how many cups of coffee do you drink daily, how much of ground coffee you use per cup?

I find it Boncafe budget friendly, either ground or whole beans. Major stores are selling somewhere rm20 for 200g, that would be average rm2 per cup. Should be a good news then, cheaper and healthier than a cup of kopi o kaw. For the medium dark roast im using 20g for about 400ml using french press, still tastes good maybe because of the water comes in contact with the coffee is longer. One or two cups per day should be good, can't get too hooked onto it. My wallet bleeds alot.

Nah, not really fancy about those sugary drinks at starbucks or especially the boba tea for youngsters to hang out and "try out new things". Basically all are the same difference. But certain boba tea are decent. If i crave for iced latte then mcCafe would settle it.

Just got myself a manual coffee grinder from ikea, such a real pain in the ass having to disassemble all the parts for cleanup. Getting a good and fresh cup of joe isn't easy but worth it. Just recently upgraded myself from buying pre-ground to whole beans coffee, at least can store much longer. Im just a noob in the world of coffee, there're so much more to learn.

Oh nice to know you roast your own beans, you can take full control of the taste profile as desired. Do u often drink very lightly roasted coffee?