[rkw]

Lol if it’s too watery add coffee relative to water. I typically take 15:1, but my dad likes 9:1, so that’s what he gets when I’m in LA.

I meant that whenever I order pour over in a coffee shop (even the specialty high end shops), it's invariably weaker than what I like. Of course at home I can adjust the strength, though I still prefer the thicker consistency from AeroPress. BTW, what's with this "pour over" term which I never heard of until about 5 years ago? Before I started using AeroPress, for years (decades) I had been doing manual pour into a cone filter, and the term I'd known was drip or filtered coffee. Isn't it the same as "pour over"?

 

[wabe]

I meant that whenever I order pour over in a coffee shop (even the specialty high end shops), it's invariably weaker than what I like. Of course at home I can adjust the strength, though I still prefer the thicker consistency from AeroPress. BTW, what's with this "pour over" term which I never heard of until about 5 years ago? Before I started using AeroPress, for years (decades) I had been doing manual pour into a cone filter, and the term I'd known was drip or filtered coffee. Isn't it the same as "pour over"?

Although some of the newer filter holders allow you to hold the water in the filter longer to allow the coffee to sit longer, yours would still be "pour over".

 

[bosiemoncrieff]

Yes. Pour over is the preferred term in American third-wave coffee shops; in Europe, they use the term filter coffee. I recommend the Kalita wave—metal is more durable, glass/ceramic allegedly tastes more pure. The three basic kinds of drippers are the big hole drippers, the small hole drippers, and the three hole drippers (with the holes as triangles). I have all three versions, including the blue bottle little hole dripper. I have done some side by side tests, but the results are inconclusive. I'm always unsure whether to hold the grind size consistent and deal with the blue bottle dripping more slowly, or coarsen the grind to get a consistent drip speed.

Just got an African coffee. We'll see how it does this week as my espresso runs out. It's labeled 'apricot - lemon verbena - delicate.' It's the Ethiopian Layo Terago from Verve. The Don Jose is my current interest as far as espresso goes. I've had to dial the grind way down superfine - and load up fully 22g into the portafilter, but the flavor is very, very good. It blossoms on the tongue in a way I haven't yet tasted - so I'm trying to get a full 5 lbs of the stuff to tide me over between now and my departure to Paris at the end of May.

 

[JamminVMI]

Yes of course.

I think the Fellow Stagg kettles in Europe are only available as stovetop models, not with the temp controls. BUT if you search Amazon.co.uk, there are any number of 220V electric gooseneck kettles with temp controls. I use a Krups model here in the States - and I can't imagine that they don't make a 220V version...

 

[Timster]

having a mango gin

Please, more detail... what is this Mango Gin?

 

[wabe]

Please, more detail... what is this Mango Gin?

I assume it's something like this:

https://www.masterofmalt.com/gin/tom-cat-distillers/tom-cat-cloudy-mango-gin/

...but one could probably make their own by soaking mangoes in gin for a period of time.

Searching for "mango gin" came up with some delightful-sounding recipes (mango and black pepper G&T? yes please!)

 

[bosiemoncrieff]

lol, 3 parts naked brand mango juice and maybe 1 part kirkland signature SIGNATURE gin

 

[Timster]

lol, 3 parts naked brand mango juice and maybe 1 part kirkland signature SIGNATURE gin

Thanks....

Searching for "mango gin" came up with some delightful-sounding recipes (mango and black pepper G&T? yes please!)

Mango and Black Pepper G&T is now on my list to try!

I wonder now also about a Mango Juice and Whitley/Neill Raspberry gin combo.... hmmmm

 

[bosiemoncrieff]

Rhubarb whisky sour is another good one - 2 parts whisky, 1 part rhubarb simple syrup, 1 part lemon or lime juice, with a lemon or lime twist. We've got a great rhubarb plant at the Landhaus in Venice (technically at a community garden in Mar Vista) and I grab 10 lbs of rhubarb when I'm down there, chop it up, boil it with a bunch of sugar, strain it, jar it, and bring it back to my freezer here in the bay. It keeps indefinitely.

 

[Mike-WI]

Sounds like we need a Schiit drink menu thread to track all these.

 

[bosiemoncrieff]

I'd love to bartend at the Schiitr. There are no finer people than the many Schiitheads and Schiitmeisters-in-Chief, @Baldr and @Jason Stoddard.

 

[ScubaMan2017]

I'd love to bartend at the Schiitr. There are no finer people than the many Schiitheads and Schiitmeisters-in-Chief, @Baldr and @Jason Stoddard.

@Baldr plus ethanol... with his verbal filter... off. Oy....

 

[PioBeer]

Been awhile since @Baldr posted. Looking forward to what the analog half of Schiit is up to.

 

[rkw]

Been awhile since @Baldr posted. Looking forward to what the analog half of Schiit is up to.

You have it backwards. The analog side is Jason.

 

[alpovs]

Rhubarb whisky sour is another good one - 2 parts whisky, 1 part rhubarb simple syrup, 1 part lemon or lime juice, with a lemon or lime twist. We've got a great rhubarb plant at the Landhaus in Venice (technically at a community garden in Mar Vista) and I grab 10 lbs of rhubarb when I'm down there, chop it up, boil it with a bunch of sugar, strain it, jar it, and bring it back to my freezer here in the bay. It keeps indefinitely.

You fly to Venice for 10 lbs of rhubarb?..