my go-to when im forced to answer unknown callers is “who is this?”. then i disconnect if they dont answer my question
my go-to when im forced to answer unknown callers is “who is this?”. then i disconnect if they dont answer my question
think you might add some scale marks?
sorry to say i never came across a kona worth its price
this year is a huge one for these guys in my area. walking around at dusk has been an amazing light show. i feel blessed
only thing i can figure is maybe technically you could call an ellipsoidal prism a cylinder also? seems like a stretch.
three nations did not want to lose their soverign rights to equal thirds of this small lake. what is in the lake.
it just depends on the specifics. a manager (or management team) can theoretically offload administrative stuff in big organizations that would overwhelm everyone at the edge to distribute
the other great thing about the long steep is it cools off the coffee. overly hot coffee tastes worse.
might not be completely wet
rage bait
mine’s just about the same except i tend to push the grind size down as much as i can, up to the point it tips toward bitter. and that seems to depend significantly on the particular coffee itself, i expect both for flavor/roast reasons and for innate properties of the variety. i start around 20 on the encore and if thats tasting fine, go 2 clicks finer each time until it doesn’t, then back off by one. and it’s grind one or two clicks finer with an aged bag vs a fresh one.
I did this for about a year. Argument was the hot bloom could pull out some parts of flavor that the cold brewing couldn’t. I recently switched back to cold-only and decided the brews were improved. I do 100gm:700gm ratio and let it steep 24 hours.
it wont ever be good for that and i wasn’t suggesting it
fwiw, it sounds to me like your encore may have an issue. at 0 the burrs should start making interference noise and the grinder should be making espresso-range powder/dust.
i feel that decentralized search is an extremely valuable thing to start thinking about. but the devil is in practically every one of the details.
i use both frequently but im also a pretty dumb user
i think you basically want some amount of agitation at some point relatively early in the process just to make sure all the grounds are getting wet. then you usually want less in the middle/late phases to avoid clogging as op mentioned, since the undisturbed bed slows/stops a percentage the fines from reaching the filter, and the reason you want to avoid clogging is that you cant get as good of a result if it winds up running too slow overall.
pouring technique can definitely have an effect on all this (e.g. pouring too hard in the middle to late phases with a shallow water level digs into the coffee bed and churns it up causing a lot of agitation).
buddy of mine rinses out his espresso cup dregs with cognac
i dispense with pleasantries when my expectation is not neutral :-)