butter i am using. it all adds heat to the melanger and helps it get going faster. as you have discovered if you don't pre-heat your ingredients the cocoa butter in your nibs may still be solid and refining goes much slower until the melanger can generate enough heat from friction to allow everything...
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start writing coffee beans ground espresso coffee drinkware coffee hacks chemex learn more coffee culture inspiring cooking art and culture tennis manifesto coffee culture manifesto inspiring cooking manifesto tennis manifesto art and culture open art lisa hoke colours nuvola with her art discover more...