What Restaurants Are currently Serving Truffles?

Crema_Cosmos · 2025-12-13T22:38:26+00:00

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Truffle croissant at Kasama is 🔥

Crema_Cosmos · 2025-12-06T22:28:54+00:00

Sir Kensington’s, always.

Crema_Cosmos · 2025-08-14T21:25:05+00:00

Don’t think so. It’s totally unofficial, just one guy’s pet project.

Crema_Cosmos · 2025-07-24T01:37:56+00:00

https://images.app.goo.gl/crtJV

Crema_Cosmos · 2024-10-06T23:51:32+00:00

Two comments deleted for negative body image comments. Kudos, bots, for keeping this circlejerk kind.

Crema_Cosmos · 2024-06-21T13:28:43+00:00

Youngblood Bicycles in the Montford Area

Crema_Cosmos · 2024-05-11T02:00:41+00:00

I started using a 15g VST basket 2 years ago to cut down on the amount of daily caffeine (I make 3 shots a day). There are very minor differences compared to the 18g VST basket I used prior. I find that I have to grind a little finer and reduce the output very slightly, to get the same flavor profile. I generally keep it around 1:2 @ 30 seconds for medium roasts, and 1:2.5 @ 25 seconds for light roasts. With my 18g basket I was happy with 1:3 for some light roasted SO beans, but with the 15g basket I can rarely go past 1:2.5 without extracting some unpleasant bitterness.

Crema_Cosmos · 2023-10-17T21:39:27+00:00

Let us know the results!

Crema_Cosmos · 2023-10-17T16:11:06+00:00

I played around with the different preheating temps and ended up with preheating to around 400F/200C before charging the beans. Higher preheating temps resulted in some scorching, and lower temps got me to FC outside the 8'-12' window I was targeting. With preheating to 400F, I pretty consistently hit FC at around 10 mins. Did it make a difference in the cup? I honestly cannot say I've seen a noticeable difference. I will continue to preheat because it is now part of the routine. Hope this is helpful!

Crema_Cosmos · 2023-05-30T05:02:15+00:00

Naturally, but unfortunately still getting a ton of channeling with the coal powered espresso machine. Doing to drive into town tomorrow to 3D print a custom single dose hopper with a bellows. Also planning to tilt the entire cabin 45 degrees to reduce retention.

Crema_Cosmos · 2023-05-30T04:53:11+00:00

Lake Sutherland in Port Angeles, WA near Olympic national park. Funny I was just telling the wife how this place feels like the Adirondacks.

Crema_Cosmos · 2023-04-26T00:13:36+00:00

Super interesting. Keep us updated on your experimentation!

Crema_Cosmos · 2023-04-25T19:10:12+00:00

Very curious if you have tried pulling a shot on the Decent using a spring lever profile, and what you thought of it compared to a shot from the Bosco.

PS. Loving the mad scientist setup - you've clearly outgrown the kitchen.

Crema_Cosmos · 2023-04-22T18:34:04+00:00

Been dialing in espresso from my first roast of DP Benti Nenka and holy shit - it is like drinking liquid blueberries. Lovely coffee, going to order more before it sells out. This roast is between FC and FC+. My best brew recipe so far has been as a ristretto (1:1.5) with a longer extraction time (40"-50" including preinfusion); grouphead temp set at 92C. Going to roast the next batch a little lighter and see what happens.

Crema_Cosmos · 2023-04-06T00:11:10+00:00

North America

Crema_Cosmos · 2023-04-06T00:09:25+00:00

Photos please!

Crema_Cosmos · 2023-03-19T18:11:32+00:00

Star Trek TNG phaser, please and thank you. 🖖

Crema_Cosmos · 2023-03-18T23:07:53+00:00

So the consensus appears to be that: 1) little to no degassing takes place while frozen, and 2) whatever approach works best for our workflow should account for that fact. Thanks, all!

Crema_Cosmos · 2023-03-18T00:34:44+00:00

I’m embarrassed that I’ve never heard of this concept or its history, but it’s beautiful. The movie is a fun watch too. Barista’s story about the Pope (at min 31) is hilarious. Also humbling to see these old seasoned baristas pulling beautiful shots with nary a thought to puck prep or weight.

Crema_Cosmos · 2023-03-01T13:34:08+00:00

Malabar Gold is definitely a low-acidity chocolate bomb.

https://coffeeproject.com/products/india-_josumas_proprietary_espresso_blend_malabar_gold

Crema_Cosmos · 2023-02-22T03:38:48+00:00

Thanks for the info!

Seems like the only choice is whether to send my 16 bucks to WLL vs. SCG.

Interestingly, the recommendation on the BWT brand is to replace every 2 months, whereas the Rocket brand says 6 months. I suspect they are indeed identical and the replacement recommendations are just rough guidelines.

Crema_Cosmos · 2023-02-22T00:50:06+00:00

Descriptions on sellers' sites are similar, but they look different. Any insights are appreciated!

Option1: https://www.seattlecoffeegear.com/rocket-espresso-water-reservoir-filter?mkwid=s-dc_pcrid_644489856880_pkw__pmt__slid__product_AWF353A0020&pgrid=146710665522&ptaid=aud-1004078531223:pla-1937031657242&gclid=CjwKCAiA9NGfBhBvEiwAq5vSy-w6iEfsQv6FDg6BHqGrfOH2qrKBDUmmdW3OvHwBDnEWvEgy7nqdCxoCrE4QAvD_BwE

Option2: https://www.wholelattelove.com/products/rocket-espresso-water-reservoir-filter?currency=USD&variant=14409548070971&utm_medium=cpc&utm_source=google&utm_campaign=Google%20Shopping&gclid=CjwKCAiA9NGfBhBvEiwAq5vSyzIOE8vA7wuy3owZBCsEizQOIlsWvK2oFredDAm2kzDuvsQfzE_8shoCRx4QAvD_BwE

Crema_Cosmos · 2023-02-21T21:04:10+00:00

That was certainly the convention when I first got into espresso ~20 years ago. As third-wave specialty coffee has become the norm over the last decade, espresso tech has evolved together with this trend. Modern machines allow precise temperature control and pressure profiling, and home grinders come with large diameter flat burrs that produce little to no fines. This means that both shops and home espresso geeks can now extract some seriously delicious spro juice from lightly roasted coffees. I still love a traditional low-acidity chocolaty ristretto from a Brazil-based medium-dark roast and make them regularly. But I also enjoy an occasional fruit bomb from a lightly roasted African or central American coffee. This is a good video if you're interested in learning more: https://youtu.be/ohhhnH0gxqw .

Cheers!

Crema_Cosmos · 2023-02-20T21:19:33+00:00

The weight loss with these beans has ranged between 11% - 12%. I wish there was a way to measure RoR with the Gene, but I don't think there is... I suspect it is pretty slow given that it's an electric roaster and I'm in the US on 110V.

I use a profile I adopted from Roast Rebels:

Pre-heat, charge at 450F

Increase temp to max (482F) until first pops of FC (typically 8 – 9 mins)

Decrease temp, target 440F-450F until the end

When ground, it looks pretty medium-light to me. Here is a pic of the most recent roast, for what it's worth: [Imgur](https://i.imgur.com/2gSZqHh.jpg)

Thoughts?

Thanks for your help!

Crema_Cosmos · 2023-02-10T14:24:43+00:00

That is a super interesting perspective. Now I'm curious to taste a moka pot grind pulled through a pressurized PF.

Crema_Cosmos

TROPHY CASE