oh btw I got a timemore black mirror “basic pro” scale (calling it “basic pro” seems kinda dumb?) and it’s… not bad. it’s a little annoying that when you push the buttons the readings change (the buttons are part of the weighing surface) but it reads pretty fast and accurately (as far as I can tell) and doesn’t seem to drift like the MyWeigh did. Main annoyance is that 1) the “buttons” have no actual feedback so I can’t tell if I actually hit the timer or tare button or whatever unless I leave the beep on, 2) it has this dumb “flow rate” reading that I don’t want and is distracting but I can’t figure out how to turn off
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After my wife insisting on a Keurig for the last couple of years, I feel like I’m finally drinking coffee again:
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hell yeah nice setup
i’ve been using that scale. You’re stuck with the flow rate and the buttons are dumb (for me the beep is a must but it randomly turns off sometimes), and whole thing gets sticky & cruddy faster than a car floor mat. But other than that it’s been super solid, accurate and fast, the battery lasts forever, it cleans up easy and spills don’t feel like RIP scale russian roulette, mine has taken a beating and it’s fine. Buttons seem less twitchy for me when I don’t physically touch them but hover over them like a quarter inch. Overall v good bang for buck imo
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Bought my sister a french press for Christmas. Showed her how to use it and the grinder and it’s been a revelation for her after years of using a Keurig.
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many trigger warnings. i do like nile
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hahaha this guy is a trip
Sometimes a latte tastes a bit sour and grassy to me. Like out of place from what it usually is. Are places like big coffee chains and mom and pop shops really sometimes like, undercooking the espresso beans? Is that a thing?
Not sure I’ve ever been there without my jaw on the ground from the scenery
final stats for 2024
1062 cups brewed at home
15.7 kg of beans
cups by country of origin
Best bag this year:
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Hey I got a bag from them when I visited Berlin in October.
Beans were a medium roast from Rwanda. Absolutely fantastic.
His channel is great. I remember first getting hooked on the one where he makes purple gold and then binge watched like 12 straight hours of it.
Sour and grassy could be extremely light roast, underdeveloped, underextracted, or a combination of any of those things. It’s all relative though. One man’s sour wheatgrass is another man’s charcoal.
I’ll call this a review and not an endorsement.
My Hario Buono was showing significant age and is now retired. I went with the OXO adjustable temp kettle. Main reason is that it costs ($79) half as much as the base Stagg EKG which I’ve used and don’t feel delivers that kind of value. OXO unit is uglier but I’m not a fan of the Tech Bro Minimalist style that Fellow and copycats are pumping out. If I’m paying up for design it needs to be on Phillipe Starck’s level. Anway, I’ve torn down OXO products including their coffee maker and the build quality is fantastic. This kettle unit appears to use the same boiler technology.
Technical: At 1,500 watts it gets to temp faster than I can finish the other prep work. Adjustable in 1 degree F increments from 104 F (?) to 212 F. That’s higher than Stagg (1,200) and my Technivorm boiler (1,400). I’ve measured the stated temps at various levels with a calibrated thermometer: all within 1 degree and mostly within a half degree so far. Pouring is more precise than an unrestricted Buono which works more like a fire hose and requires skill / touch to get a slower stream. The OXO probably won’t do ultra fine streams like 3-4 g/sec without breaking if you’re pouring from standard height. Not that that really matters but there’s a growing cult of nano pourers requesting such things fyi.
Aside from convenience, the advantage these have over traditional kettles is temp structure parlor tricks such as cold bloom. It’s tough to do a cold bloom (say 130 F) with a stovetop kettle since the time required to heat from bloom temp to brew temp often exceeds what you’d run as a bloom time. Or at least I should say removes the option of doing cold bloom with a shorter bloom time unless you’re running some degen operation like a two-kettle setup.
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guys I don’t want to make any promises here but this amazon commercial that was just on monday night countdown says that if you get better* coffee and learn how to V60 and also buy a superauto espresso machine, your wife will do sex with you
You mean your wife will let you do sex to her
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Anyone aware of coffee influencers who’ve had success with sieving? I know people have tried it, but I don’t recall anyone really going after it. At first there were people removing all of the fines which makes no sense and I dunno if anything happened after that. Common complaints are X grinder makes too many fines or Y grinder too many boulders. Yeah I dunno shaking the result through a screen for a minute seems a lot more efficient than buying a $3,500 grinder that you have to send off to a machine shop.
the universe seems determined to push me into doing this
oh btw, had a quick trip to colorado springs, tried two cafes and they were both great
Story Coffee Company is a TINY space, like literally one of those tiny houses plopped on the edge of a downtown park. It’s super cozy, there’s literally an espresso machine and four seats and a shelf that is just deep enough to hold one bag of beans (they roast in-house and sell by the bag). The shot I had the first morning was excellent, the 2nd morning was very good (two different baristas), they open at 6:00 AM, shot was served in a little snifter (which I thought was a bit extra) on a big wooden plank thing with spoon and seltzer, really great experience, A.
Loyal Coffee Company is a more standard cafe, nordic/apple store aesthetic, full breakfast menu available. Shot here was very good both mornings, barista asked if I’d like a spoon and sparkling water (seltzer actually), served in a NotNeutral Meno cup (it wasn’t the proper espresso demitasse size, they used the small capuccino size, which seemed weird). This place also opens at 6:00. A-.
also I’ll note in both cases here the “sparkling” water was just tap water that had been “charged” with a CO2 cannister, not mineral water like San Peligrino or whatever. This isn’t a big problem for me but I think it’s at least worth noting.
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How can you tell the difference between charged tap water and some bargain brand sparkling. I’m assume that’s really all they’re doing at the factory – just charging up what comes out of their tap.