bosiemoncrieff
Headphoneus Supremus
what the phuck is that
"What's this iPhone doing in here? I wanted my shower coffemaker!"
Your wife wants you dead, plain and simple.
what the phuck is that
I keep my bathroom a bathroom and my kitchen a kitchen.
There's this Ethiopian coffee at work that tastes like bad milk. I imagine that is not how it's supposed to taste?...and ethiopian yirgacheffe to sample
There's this Ethiopian coffee at work that tastes like bad milk. I imagine that is not how it's supposed to taste?
Also, that Bathe&Brew thing is an abomination. One bathes with milk and then uses that in the coffee. At least, isn't that what Cleopatra used to do?
My wife gave me a birthday gift in this box a few years back:
Needs a Kickstarter!Since it doesn't actually exist we can bestow and capabilities we wish.
Needs a Kickstarter!
I'm falling in love with the Square Mile Roasters' Sweet Shop espresso. I'm dosing a little over 18g in and getting a little under 40g out — at 96°C and it's the most flavorful, bright, fruity, juicy espresso of my life. Really extraordinary. I've only done single origin espressi out of the EK so far so I was taken aback at the different requirements in grinding blends. Whereas SO coffee requires ~0.6 on the EK, blends are better around 1.5. I've inched up but the beginning of the shot is still quite constipated, and it takes something like 40 seconds to get to the 40 grams that I find to be the canonical shot with the EK. (With the BSGP anything above 31 or 32g became astringent.) I suppose I could bring the dose down to 17.5 and the grind all the way up to 2 (or try different trade-offs between coarsening grind and lessening dose) and see what gets to the sweet spot. Its such a fascinating process of discovery — the Sweet Shop doesn't come with a "recipe." You're on your own to fiddle with dosage, grind size, shot volume, water temperature—it's thrilling.
Pour over is still lovely, but nothing like espresso.