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HemiSam

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Everything posted by HemiSam

  1. Godspeed, Dusty. Grateful I got to see you before you moved on... HS
  2. Definitely need a scale that goes up higher than that, ER, but glad it went your way. I use the bleached filters and soak them properly. Don't care for those "natural" ones so much. I use between 20-30g of coffee on a 15:1 ratio (depends on time of day), bloom, then at a point where I'm at a high on the fill I'll take a metal straw or the like and give the slurry a brisk but short mix. Love my Chemex. HS
  3. Beans du jour… HS
  4. Nice looking! I was planning on swapping the Speedmaster Spectre back on the bracelet, which is nicer than I expected, but the seems made for the NATO so that’s where it has stayed… HS
  5. Very nice, ER. I'd like to see more of the bracelet if you have another shot. Do you happen to know when Omega went from the 861 movement and evolved it into the 1861? HS
  6. Any thoughts on siphon style coffee? HS
  7. https://www.motortrend.com/reviews/2021-ford-f150-vs-chevrolet-silverado-ram-1500-pickup-truck-comparison-test-review/?wc_mid=4035:21659&wc_rid=4035:34077707&_wcsid=1BDC12963F01F75244A2F56AAF617939D21C6CF956822E56 No comment... HS
  8. ^this...way too young. Godspeed, Biz... You gave me and my boys a lot of joy...hope you're in a good place. HS
  9. One of those gems just sold on "Bring too much money to a Trailer" for something like $211K if memory serves. Super sexy and definitely full tilt race car. HS
  10. That looks like a heritage...yummy chow, LW! HS
  11. I think I may be getting a bit obsessed with the idea of buying a Dodge Viper... Gen 2 or the Heritage version they put out on a limited basis in 2013. Really like the blue with white stripes... HS
  12. A boiling water rinse of those chemex filters is needed regardless of their age IMHO. The nice thing is it also serves to heat up my chemex carafe so the coffee is hotter once I'm ready to pour....I swirl around the hot water once it's made its way through the filter. I have the Japanese coffee on my agenda... I really like hot coffee so it's not often I'll drink iced. Need to try it anyhoo... HS
  13. Sweet Land Rover! Nothing like the smell of diesel... HS
  14. Feliz Cumpleaños, Jose! Great looking boy...you must be very proud!!! HS
  15. Just wrapped up season 1 of the Leftovers. TMoney called it well...a bit tough to get through the front end...definitely not a linear story line. A few characters beg for a good smack into reality, but overall engaging. We'll see how the next season goes...I'm in it now. HS
  16. I've seen it on some show or youtube video but never in person. What amazing machines we build back in the day! In many regards the technology created so many decades ago has not evolved all that much when you look at some of the high end vehicles of the day... HS
  17. I agree...a bit of a PITA unless you are on a day off but it's pretty darned yummy. And a nice change for one that's been using a press forever as I had been when I tried it a few years ago. Time...what a trip in this environment. Feels almost non-linear at times as I think back on the last year plus... HS
  18. You will not regret it, CS. Takes a bit of patience and it's best if you have a double walled French press and you will lose temp, but it is indeed very tasty. I am excited. Two new coffees awaiting me for my lazy Saturday and one sample Memli tossed in for sport. This one in particular has piqued my interest... ECUADOR - PILLCOCAJA LOT #13 - TYPICA CARBONIC MACERATION Coffee Details PRODUCER - Ana Maria & Nicolas Eduardo Crespo FARM - Pillcocaja COUNTRY - Ecuador REGION - Azuay VARIETAL - Typica LOT - #13 / 28 lbs PROCESS - Carbonic Maceration for 96 hours DRYING - 24 days, 50% Shaded African Beds ELEVATION - 1700 masl HARVEST - August 2020 TASTING NOTES - raspberry jam, cherry, white chocolate, grapes HS
  19. The Hoffman method is a win...as long as time allows. Not a problem on the weekend. Thanks for the recommend on the japanese style coffee...I'll definitely have a look. Could be good for an afternoon given how hot it's getting here. HS
  20. I have been waiting over two years for a watch that will likely never show up at the AD…. I did not buy what I am waiting on but I did pickup something I have been wanting. HS
  21. They are both stunners, ER! You can't go wrong, but for what it's worth I prefer the medium on your wrist. I'm old and likely not sufficiently modern but I prefer the scale. On an unrelated note, I broke down and bought a watch this week. I'll post some pics later. Moving a bit slow this morning after blowing off a bit of steam last night after dinner with the family. Neighbor called an audible and we learned he had to put down his 11 yr dachshund...we celebrated her with a few pours of good bourbon. I need to learn to turn down a cigar... HS
  22. Looks awesome, ER! I'm so pleased I finally found a local roaster worth their salt. Fourth largest city in the U.S....you'd think it would not be that difficult. Anyhoo, I have been using a Chemex for a few years now after many a year with the French press. Have enjoyed the cleaner cup although it is hard to argue with all the raw oily goodness of the press. I am drinking an Ecuadorian Pillcocaja Typica Golden Honey. Love all the information provided by the roaster...he's a true gent interested in educating his consumers which I love. Probably TMI, but in case someone is interested following are but a few of the details provided: PRODUCER - Ana Maria & Nicolas Eduardo Crespo FARM - Pillcocaja COUNTRY - Ecuador REGION - Azuay VARIETAL - Typica LOT - #4 / 570 lbs PROCESS - Golden Honey DRYING - 20 days, 50% Shaded African Beds ELEVATION - 1700 masl HARVEST - August 2020 TASTING NOTES - Tropical fruits (papaya, banana), Acai berries, Sugar Cane, Chocolate otal roast duration: 9'20 Weight-Loss: 12.75% The special terroir of this Ecuadorian coffee makes it a very interesting coffee to roast with a lot of carbohydrates to create a complex profile. Additionally, in the golden honey process, we have more sweetness and texture available to be developed. For this reason, we started with a lower charge temperature and reach our crack time after 8 minutes with only 1'20 minutes of development post-crack. This gives us a balanced cup of coffee with sweet berries and ripe banana notes, a berry-like acidity, a creamy body, and a chocolaty lingering finish. https://www.memlicoffee.com/product-page/ecuador-pillcocaja-lot-4-typica-golden-honey HS
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