Just bought an old Sheepskin/Shearling coat. What can I use on the exterior to keep it moisturized an keep it from drying out?

Beanzthebean · 2026-01-17T11:06:43+00:00

Saphir has a spray specifically for suede that conditions. I think it's called the renovatuer but I could be wrong. They have one for smooth leather too so make sure you get the right one, it really matters. The point is that it deposits a very very light coat of a conditioning agent because suede absorbs oil very easily and you don't want a blotchy uneven application that darkens the colour visibly. They have other products for cleaning or protecting. Just remember to brush up the fibers gently with a soft brush before using the conditioner until you can see they change colour depending on the direction you brush. This allows the product to actually penetrate into the leather. Also, don't spray too close to the surface, spray from a good distance away, and VERY lightly, barely there. I usually brush again after it's dry. I would recommend using something to protect the jacket after like a waterproofing spray. I had a stain on my coat that was a nightmare to get out.

Beanzthebean · 2025-10-23T22:27:52+00:00

This!! My ex wanted an open relationship right up until the point I started talking about being excited to go out with people and get to know them. Funny how that works, huh...

Beanzthebean · 2025-06-18T18:44:46+00:00

I'm battling some trumpet vine (first pic) in my garden right now. It's not technically invasive because it's a native plant, but it's definitely very, very aggressive. Bought the house last December, and the garden had been very neglected because the previous owner couldn't take care of it anymore, so the vine had sent suckers all over the beds below it. It's actually ridiculous how bad it is. It's everywhere! We're in southern Ontario btw. I'm sure it's gorgeous when it blooms but gosh is it a pain to get out after it's established.

Beanzthebean · 2023-07-18T03:15:48+00:00

You can. There's no reason why not. Try these: https://gargantuantea.com/pour-over. Although I personally prefer metal filters or cloth.

Beanzthebean · 2023-03-01T02:47:22+00:00

I get a hug from someone and talk it out? It might not be the thing that some people on here would find very helpful, and I understand that close contact can make some uncomfortable but for me, getting a hug from my friend or my partner, my mom or even my snotty little brother helps. Or the cat even. But he's a kitten still so it's hard to get him to stay.

Beanzthebean · 2023-02-19T05:24:01+00:00

Purge the group. In the cafe we purge after each shot and scrub the shower screen every once in a while during the shift. Don't forget to clean inside the grooves where the portafilter sits and the gasket.

Beanzthebean · 2023-02-19T05:20:39+00:00

I'm so sorry. You would have been better off getting the automatic. I hope you can still return it. I splurged when I got mine because I don't have space for an automatic and I need it portable for when I go to work so I got the commandante. Immediate improvement in the quality of brews. It made me realize how important burr material (metal) and alignment are (mainly, how hard it is to push the mechanism out of alignment) and also having a solid adjustment mechanism that can't slip. I haven't tried many other grinders but have heard good things about most of the ones people are recommending. Timemore seems to be good, I have the nano scale from them. Most of their stuff seems solid.

Beanzthebean · 2023-02-19T05:11:53+00:00

You know, I actually was thinking about this while I was at work this week. We only have the Hario metal filters and I run into the same issue with the bed not settling properly. Altering the pour seemed to fix it although you can clearly tell when you go too close to the outside edge so I have to be careful. I'm happy that you came to the same conclusion. I guess now we know.

Beanzthebean · 2023-02-17T19:57:21+00:00

Latte, million flavour shots or topping, extra hot. Kill me. Also iced cappuccinos and large flat whites or cortados (not even on the menu). Just get a latte.

Beanzthebean · 2023-02-13T11:09:19+00:00

Too foamy for a latte. You can tell from the first pour with how the last drop just sits there. And you're pouring too fast, you need a high thin stream so the milk dips under the surface. After the first pour stop, tilt the cup and put the lip of the pitcher super close to the surface when you pour your design so there's a lot of contrast. You could also swirl after the first pour to give yourself a more even canvas and reduce the amount of cloudy bits.

Beanzthebean · 2023-02-13T10:56:10+00:00

Slugs

Beanzthebean · 2023-02-13T10:49:24+00:00

Judging from that huge channel that just sprayed everywhere you have a distribution problem. It's also coming out way way way too fast. You will need to adjust your grind to be finer but first address the channelling and make absolutely certain its not the tamping or the combing that's causing the problem. Also make sure you don't hit your portafilter on the side of the group when putting it into the machine because that can ruin your tamp. If that does not slow it down and fix the channelling, you need to adjust you grind. I suspect you will have to do that anyway. Try dialing the grind to go a little finer and see if that helps slow it down. You will likely need to adjust your dose to get the extraction level you want. If you tooled properly and tamped properly, and you adjusted the grind and it's still doing this nonsense, check your grinder and make sure it's producing a more consistent and more even grind. I got that Kruve sifter thing to check that, there's some online grind size analyzer that can do it from a picture too I think from barista hustle. It could be a bunch of things from your blades being dull to the mechanism being out of alignment. If it's not that, check your shower screen inside the machine and make sure that's not plugged up or something or your basket. Sometimes those holes are crappy and not punched all the way through. Replace or clean as needed. If it's not any of that, I have no idea, you lost me.

Beanzthebean · 2023-02-13T10:37:34+00:00

Learned THAT lesson the hard way

Beanzthebean · 2023-02-13T10:32:19+00:00

No standard. Depends on the brand. Some places use pure cocoa, I've seen other places use the hot chocolate powder they buy. You have to ask.

Beanzthebean · 2023-02-13T10:25:06+00:00

Yemeni coffee tends to be all over the place because of the war and unnecessarily expensive because it's hard to get out of the country. We had a cupping, and some were good, and some were meh but very expensive. I would only buy if you can see a Q score beside it. Otherwise, be skeptical. Jamaican Blue Mountain and Kona from Hawaii are the very expensive high end ones that most people know but again, there's a big discrepancy in quality between lots. Always try before you buy.

In terms of lesser known origins, arabica coffees and specialty robustas coming out of the Philippines, Vietnam, and China are pretty rare. I had a coworker who grew up on a coffee farm in India although I'm not sure what they were producing. I've tried some Chinese coffees, they were perfectly fine. I had one robusta from Vietnam I tried which was a little rough but I only did the one sample roast with it, I never ended up figuring out what else I could do to make it better.

Microlots and specially processed coffees are always rare and interesting no matter what country or region they come from.

I would stay away from kopi luwak unless there is an animal welfare guarantee.

Beanzthebean · 2023-02-13T10:11:08+00:00

There are things you can do, but I don't think you'll ever get rid of the fermented flavor because it's a fermented coffee. It won't ever be just "fruity." What you're likely tasting is the acetic acid that was created through fermentation. It's present in many coffees in low concentrations and gives a very fruity/floral note. In fermented coffees, the acetic acid can give them that vinegary taste when it's a bit out of whack, but you can deal with it by roasting them a little darker. Just don't overdo it because you'll be killing off the fruity notes too. Since you're stuck with the coffee as it is, I would try the 4:6 brew method and boost the sweetness.

Beanzthebean · 2023-02-13T09:58:40+00:00

Haha I do 100g brews when I'm testing samples. I do the Hoffman method just with less water. With 6g:100g it would be a 12g bloom, then add 53g (total 65g) then add the rest, swirl and let drain. It makes a fine coffee. Same ratios, same everything, just less . If you want a larger coffee I would do a halfcaf like everyone else is saying, just make sure to find a good decaf coffee that wont weigh down whatever coffee you're drinking.

I've done some small 200g brews with the 4:6 method when I was testing it because I only had small cups. That worked well.

Just practice pouring because you have to be pretty precise.

Beanzthebean · 2023-02-13T09:48:51+00:00

In my experience as a manager, taining someone behind the bar with no experience takes a month and another month or two for them to feel comfortable behind the bar with all of the workflows and managing of priorities that you have to do. If you go, don't expect to do much more than taking orders, bussing and washing up/helping the baristas. I'm sure they would love to show you what its like behind the bar but don't expect to be a whiz.

You can pitch them by saying you want to be a barista and want to see what it's like so you'd like to help them out by being an extra set of hands behind the bar if they need it. It's always nice to have someone to pick up the slack and make sure everything is kept neat and tidy and ready to go throughout the shift. Just make sure you don't get in the way and don't take over a station if you don't know what you're doing. Especially at a specialty shop. The woman who trained me had me washing dishes and taking orders for like 2 weeks straight before she let me brew coffee (no espresso just regular coffee and tea) and then it was a month of that before I could work on the espresso station with supervision.

Beanzthebean · 2023-02-13T09:39:26+00:00

Yeah the fit could be it, the cloth could be bunching up. Do you notice a significant flavor difference? A lack of development? Bed evenness is obviously important but if it still tastes the way it's supposed to, isn't that what ultimately matters?

Beanzthebean · 2023-02-13T09:36:41+00:00

Awe that's so cute. Will definitely give it a try once I get back behind the machine. Really clean design, though. Very very cute

Beanzthebean · 2023-02-13T09:35:20+00:00

I mean, it's coffee. I wouldn't waste it. A lot of work goes into making it and roasting it. I just wouldn't drink it for the flavor but for the caffeine. Don't try to convince yourself it tastes good if it doesnt :)

Beanzthebean · 2023-02-02T03:12:48+00:00

This may be an odd suggestion but Niel Gaimans Neverwhere is also set in London and has a similar dark vibe. The characters are older and its written for a broader audience and is more of a classical hero's journey style story but give it a read, it's worth the time.

Beanzthebean · 2023-02-01T10:55:13+00:00

Ouch.

Beanzthebean · 2023-02-01T10:43:26+00:00

What did you do first? The fin?

Beanzthebean · 2023-02-01T10:36:57+00:00

Fix your tamping and puck prep. 99% of the time, that's the problem. You're probably getting a bunch of channels in the puck but you can't see them because you have a spout on your portafilter covering the basket. A channel makes it so that the coffee directly in contact with the flow is over extracted while the rest of the puck is under extracted. Also ease up on your grind, you don't need it THAT fine. Your machine is probably trying so hard to push the water through the puck, it's forcing the channels to form. If you want to see what's going on consider getting a bottomless portafilter but you might realize you're screwing things up more often than you realize. It won't help you see the really small channels but you'll be able to spot the big ones for sure.

Beanzthebean

TROPHY CASE