grawk

surf and turf

my math on beans is VERY different than most, I'd bet. It's gotta be a pretty special bean for me to buy it at retail, or even half off retail.

it’s a sad story but 6 month old coffee is pretty old already.

if you have a bottomless portafilter, does the stream consolidate into a single stream or is it a shower or multiple streams? It's probably crumbling because you're getting better extraction. Watch the pour, and stop it a little after you get blonding, and you should have a good shot. Experiment with that and find out where your sweet spot is for flavor.

One thing to know about the niche: the numbers are only really useful as an internal reference, because they're entirely dependent on how you calibrated it.

the brush if I start noticing retention. Not very often.

What grinder are you using? 15 seconds is quick enough it sounds like you aren't getting enough extraction. I'd recommend a LOT finer, but taste is what matters, so...

https://smile.amazon.com/What-About-Bob/dp/B0B8TGMJQB/ref=sr_1_1/?crid=OE4CJZLQ8GWM&keywords=peripheral&qid=1668606329&sprefix=peripheral%2Caps%2C210&sr=8-1 It's one of my favorite books, and the series lacks some of the depth, but is still well executed and worth watching.

it's ok to read a thread from nearly a decade ago and not comment

I wouldn't worry too much about extraction times that are under a minute. The main reason for the 30 second rule is for speed making drinks for a cafe. Worry more about how it tastes.

I can control temperature (by purging the steamer), pre-infusion (how long I let it fill), delay (how long I hold the lever before letting the spring work), and time (how long til I swap the cup for the dump pitcher) on my machine. Steam I control completely tho, and the machine has amazing steam. I honestly haven't noticed a difference with any tamp pressure as long as it's "enough".

I don’t recommend necro-posting for your second post.

Gov't Mule from last night, with Mike Campbell (from the Heartbreakers) and Dirty Knobs sitting in https://drive.google.com/drive/folders/1xtjuJS68QdPgb9QIkKZf58V3Xxfmf4G9?usp=sharing

that's amazing

thexcj.com

soup dumplings (frozen to start tho)

that's where old people eat. Also

And I did it, made the whole middle ocoee, ran mostly the normal difficult lines, and stayed upright.

Light roast subtle coffees benefit a LOT from pourover with temperature control or well done espresso. Heavier bodied coffees and darker roasts are absolutely dandy from a french press.

Made it onto the Ocoee this weekend. It was the "easy" section, and a short day, but still a good time. I'm going to try for the whole middle section in 2 weeks.

you helped make this a community, and you're missed

Try a ratio of 1:2.4 with that machine and see what you think...