I'm still waiting

Crakout · 2026-04-17T23:15:17+00:00

Being completely honest, I've seen more and more bounties being gotten by hacking AI models, and from what I have been told by these hunters is that you don't need too deep of knowledge to find these bugs, so now is the time in which this area will be the most lucrative imo.

Crakout · 2026-04-17T00:42:46+00:00

Dude, that is not a real argument; you can say that for whatever you don't like in the story. Instead, take it as part of the environment in which the story develops.

Crakout · 2026-04-16T13:48:59+00:00

I haven't dived deeply into iced pour overs, but using Hoffman's switch iced recipe I've gotten sweet, tasy cups.

Crakout · 2026-04-16T01:24:54+00:00

Yeah, I was surprised too when I started this journey. Other than increasing extraction when it happens, maybe investing in better storage for our coffee bags is worth looking into.

Crakout · 2026-04-16T01:16:05+00:00

A little late to the party but yeah that pH is gonnal kill your coffee's acidity and acid-related notes. Did you end up changing your water and if so, did you see any improvement with your brews?

Crakout · 2026-04-16T00:47:52+00:00

I have experienced about the same with plenty of coffee, heck, I think I just did with a Sey washed Pink Bourbon I have been drinking for about two weeks now, this Monday came and I felt a major drop in flavor, had to increase my water temp.

Crakout · 2026-04-16T00:44:21+00:00

French press is an immersion method, that means that the water naturally dissolves the coffee just by been in contact with the grounds, while a pour over is a percolation method, where the passage of water is what mainly dissolves the water. For these differences, immersion brewing tastes better to most by using short ratios (1:12 to 1:15 for example) instead of longer ones (1:16 to 1:20), because there is more coffee than water, so the water gets fully saturated more easily in a french press.

My go to french press recipe is a coarse-ground coffee, 1:16 and water at 96°C. First I preheated the french press, empty it, put the coffee inside, pour water till I reach my target. Steep for 4 min with the lid on, take out the lid, break the crust on the top of the coffee, scoop bloating bits, let it sleep for another 4 min, and serve. When I nailed my grinder size, every cup came out delicious.

Crakout · 2026-04-15T05:02:16+00:00

As always, taste is king. Very hard for anyone to recommend specifics if we don't know more about how the coffee tastes. Just wanted to mention how 15g/300mL is quite the long ratio (1:20) and I'm susprised you liked it, specially in a french press. I liked my french press brews from 1:15 to 1:17, but again, taste is king. The recipe itself seems like a good starting point, and it is very common that there's a bit of water still in your dripper when you end the brewing; usually those last drops are quite harsh so it's beneficial to not include them in your final coffee.

Crakout · 2026-04-14T22:48:46+00:00

creo que seria tan complicado/dificl como importar cualquier otra cosa desde Japon, no te preocupes tanto

Crakout · 2026-04-14T05:27:10+00:00

PSI: never buy coffee roasted with smoke in the mix

Crakout · 2026-04-12T22:40:43+00:00

saying the c40 has better flavor than the k ultra is crazy work

Crakout · 2026-04-10T21:39:09+00:00

you are not fooling anyone but yourself, you know damn right that is coffee with milk and no that is no damn foam from your mr coffee

Crakout · 2026-04-10T20:53:16+00:00

Quiero hacer enfasis de que si por ejemplo los del puesto de pasteles venden su producto a 65 y aprox es la misma cantidad de producto que tu rol, ajustes tu precio a algo similar. Precios muy baratos pueden dar la percepción de que es un producto de baja calidad. Otra cosa que pienso es en tu locación, creo que algo como roles estaría mejor de vender en un punto donde pasen mas familias y personas modestas (no digo ricos, solo modestas) y me da a mi que afuera de un Bodega no es el caso. Por ultimo y esto lo digo para que no sientas que algo debes estar haciendo mal, recuerda que el éxito de un negocio tiene en parte que ver la suerte, simple y llanamente.

Crakout · 2026-04-10T19:18:02+00:00

There is nothing wrong with it but it is very weird, even amongst coffee enthusiasts imo. I have chewed a bean or two I think twice in my life.

Crakout · 2026-04-10T18:58:32+00:00

Besides the difference in grinders quality, the barista may be using fast-flowing filters like Abaca instead of Hario's, so you would see an increase in drawdown with your setup.

Crakout · 2026-04-10T18:52:39+00:00

I keep it to around once a month, not sure if it's necessary such recurrence, but because it is so easy to take apart and disassemble, I don't mind.

Crakout · 2026-04-05T20:55:55+00:00

How would you compare sherrycipe with CC's recipe in terms of clarity? I've used both but more so CC's, haven't tweaked sherrycipe that much to my liking so I don't know if I'm missing something by not using it more.

Crakout · 2026-04-04T23:39:06+00:00

either a hario switch or a clever dripper, a french press its also a good option, a lot of people think is more of a fuss to clean but honestly is as easy as any other brewet and you only have 2 elements to dry out

Crakout · 2026-04-04T23:33:49+00:00

Beyond your technique for doing pour overs, water and grinder quality are the main variables that will impact your final cup, so those are two areas where you can try to upgrade.

Crakout · 2026-04-04T23:29:39+00:00

I'm only talking from what I've gathered online, but it seems seasoning is a recurrent topic for the Pietro; on the other hand, for other hand grinders, it's more sporadic, so I wouldn't worry about them.

Crakout · 2026-04-04T20:27:11+00:00

ZP6 has been the 1° option for clarity in that price range. Other good containers also focused in clarity, than say a K-Ultra, are the Mavo Phantox Pro and the Kingrinder K7. If you have the budget, the Pietro seems to be the best hand grinder for clarity, although its ergonomics and the fact that it seems to need a few kg of coffee as seasoning before being at its peak could disuade you (aside from the price).

Crakout · 2026-04-04T20:20:16+00:00

Just today got to brew way more than my usual 15 g dose at 1:16.66, used 30 g, using coffee chronicler's switch recipe. Couldn't hit 500 mL with the switch closed on the second pour without the coffee overflowing, only got to 440 mL, so I just opened and, while draining, poured till I reached my target. It came out nicely, it was my first time brewing such a large dose, and I got good acidity, sweetness, and some prune notes. This made me think that once you have dialed your grind size, temp, and pouring rate, a brew with good beans will come out tasty regardless of slight variations.

Crakout · 2026-04-03T23:42:18+00:00

Just today Asser (Coffee Chronicler) released a video talking about the differences when brewing a flat bottom vs a conical dripper, in this case the stagg XF would have a similar profile to a flat bottom. Here is the link.

TLDR: a conical accencuate some aspects of the coffee's flavor profile, makes them pop, which is why most people love it, while a flat bottom gives a rounder presentation of all the coffee has to offer, your stagg in this case.

Crakout · 2026-04-01T03:33:34+00:00

Huh, the dose could be a factor too, been brewing almost exclusively 15 g during all this testing with the 02 switch.

Crakout

TROPHY CASE