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EdipisReks1

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Everything posted by EdipisReks1

  1. I was gonna stick one of the Omega NATOs on the 1861 Speedy, because…. I dunno. It’s summer? Whatever that means. But the Forstner JBC bracelet is just brilliant, so I could not be bothered. I just knew I wanted to wear a Speedy, and the pre-moon (which I have worn a NATO on) is too fragile for day-to-day.
  2. I have indeed. Keep in mind that my roast date was 7/5, so it’s still pretty off-gassy, so I do an extra 10 seconds or so of pull (using a lever machine, where you flow profile by default), but it’s very good. Tasty cortado in the afternoon is a nice thing. This coffee is basically what you would expect a high altitude light/medium single farm roast Colombian to taste like. I can’t think of higher praise for a decaf.
  3. I was gone for a few days, to see my partner, who is not local. A friend visited the Bingies, but I guess there is nothing like having me back. Ears perked in case I say that magic word, Tee Are Eee Aye Tee Ess. The other one is around here too.
  4. Crema Coffee tamp/distributors for the Signature and the Pro2, respectively. The one for the Pro2 weighs 668 grams. It’s a unit. I’m sure they are gonna make one for the Flair 58, which will sink to the center of the earth. I would get a 58, but if I didn’t have to travel to see my partner I would just get a MaraX and an Option-O P-64, as I don’t have space for a stationery until then. I should have just gotten the Pro 2 to begin with. I’m enjoying this shit either way. I’ve pulled way better shots with the Flair than I ever did with the midrange Breville electric I have. Also mostly much worse shots, but the highs are high and the lows are okay with milk
  5. Looks like the Acaia 2021 Pearl will fit on my Flair Signature-cum-Pro 2’s drip tray. I already have two Signature brew groups with gauges and the Pro 2 group will be here soon. I bought the Acaia with drip in mind, but I guess I’ll be practicing pulling shots for my cats until I move and have more than one human to make coffee for: three brew groups and all, would be a waste to not make cat cappuccino.
  6. It makes good coffee. I wouldn’t have one at home. It’s silly. But it makes good coffee at a coffee bar that is willing to be silly. Keep in mind that I have a completely manual espresso setup and I think siphon coffee is silly for home. Go for it. Now I have to listen to Donovan. Hardly a curse!
  7. The upside is that you’ll have run out and won’t have to buy it again!
  8. I have wanted to try alternative papers, but I’m sitting on several hundred Hario papers, so I have a hard time justifying it (because it’s such a huge investment *insert rolling eyes emoji*). The decaf I have, which is from Levercraft, is very good. My favorite local coffee roaster has a sugar process Honduras that I’m going to try when I have an empty jar again.
  9. The Acaia Pearl 2021 I ordered 10,000 lifetimes ago has a shipping number! Let’s see if it’s better than my $11 scale for pour-over, if it ever arrives.
  10. Oh, the filters def need to be rinsed. I just thought it was amusing what these old filters smelled like in the box (got them at a random place where they still had the price from like 1995 at $5 for 100 papers).
  11. I took my own advice. Two-week old sugar process Colombian decaf (I don’t need another cup of caffeine any day of the week!). V60. 1:15. 225 ice, 225 boiling water. Pretty tasty. Nice flat bed.
  12. This popped up on Apple Music for me this morning. I needed some Divine Joni.
  13. Not that anybody was wondering, but I discovered this morning that Chemex papers old enough to smell like good library books work (and taste) just fine once rinsed with boiling water. If I’ve done nothing else positive for anybody else this month, I’m glad that a bit of a faff which produced pleasure in the making and consuming, from a shared YouTube video of all things, came out of mentioning, and sharing, somebody else’s hard work. A good cup. As you weirdos across the pond would probably say, I’m chuffed. Try Japanese-iced coffee next, Craig.
  14. The 16th is when my dad officially died, in 2006 (I think he “died” a few days before; my mother and I argue about it still). I don’t normally wear one of his watches at this time of the year, but 15 years on I think I can handle it. It’s an objectively great watch. I wish it were mine.
  15. The strap has arrived in North America! Now we wait.
  16. I finally gave in and bought a Casa Fagliano strap for my Reverso. I’ll report back when I receive it.
  17. Keep in mind that I do the exact opposite of “latte art,” on purpose, because I yam wut I yam. This was a very good flat white. I ground the coffee (a light Honduran single origin roasted on June 21) a little too coarse, but I still got a well pressure-profiled shot: just a littlej channeling when I hit 7 bars, but not the “it’s too fine channeling.” It’s hard to explain if you haven’t used a fully manual set up. Oatly barista blend heated on the stove and then foamed with a NanoFoamer. I could have tapped out more large bubbles before transferring to the pouring vessel, but “anti-latte art,” and all. The NanoFoamer has a bit of a learning curve, but so does a steam wand. I can reliably produce the sort of foam, hard or soft, long stretch or short, now. I’m happy enough given my kitchen situation.
  18. That sounds awesome, Sam. I have had some wonderful coffee out of pour-overs. I use something similar, either V60, or Bodum’s copy of the Chemex, depending on whether I am making coffee for just me or for more: it’s my most commonly used method (try a Japanese-style iced coffee in it!). That sounds like really good coffee. I have a new local roaster’s on my counter. I freeze coffee once it has off-gassed enough for espresso, and this particular one was roasted a week ago. I’m looking forward to fiddling around for half an hour making manual espresso with it. I do that about twice a month: it’s just so much clean up. I revisited French Press when I saw the Hoffman Method. It makes a damned good cup. I’d suggested revisiting it too. edit: I really strongly suggest trying Japanese-style iced coffee. It’s amazingly good on a hot summer morning. This isn’t quite how I make it, but it’s a good starting point. https://www.seriouseats.com/japanese-style-iced-coffee
  19. That is awesome, Sam! Beat that thing up on adventures: it’s what it’s made for!
  20. Too bad the medium goes back to my mother when it’s fixed! That sucks about the dachshund (I’m afraid of when I will have to do the same with my old cat, who is aging… quickly at this point), but I’m looking forward to what the watch is! And I have never been able to turn down a cigar.
  21. Good Brothers washed Ethiopian Argo, roasted 10 days ago, Flair Royal grinder, Flair lever machine, NanoFoamer, Oatly barista oat “milk.” I don’t think you could ask for a prettier cappuccino for the second time the grinder has been used. The shot wasn’t quite right, but I was able to profile it and make it work. It was a delicious cappuccino.
  22. That’s a great watch. I’ve gifted a couple (to close in-laws, at least at the time). I’m sure they get worn a lot still. If you aren’t a watch dork these are end-game watches for sure.
  23. I’m still not sure if I made the right decision. The Medium is my mother’s (I’m facilitating a repair under Cartier’s million year extended warranty). Maybe neither really fits me. Both go well with Birkenstocks, basketball shorts, and Ren and Stimpy socks, though. I would have worn either every day, so I guess it doesn’t matter.
  24. That crema shot was when the bottomless portafilter, BTW.
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