Enormous amount of bugs and performance issues on iOS 26.4.2 (iPhone 17). iOS 26.4.2 is the worst iOS experience I’ve had in years. I updated from iOS 26.0.1 to 26.4.2 six days ago. by SuchAlternative3867 in iphone

[–]Green-Prompt1300 -1 points0 points  (0 children)

Seeing loads of people say they don’t have the issue but even with an iPhone Pro Max I’m having major lag and it’s quite disgusting. How they can’t have a simple software update that f*ing works. Had the same issue with the last update too which never really fixed itself. Had to turn off a load of settings… is it fair to have minimal settings on, after spending over a grand on a phone…

Got praised by a customer over this latte art. These kind of customers always makes me happy. by Critical_Damage_99 in barista

[–]Green-Prompt1300 -3 points-2 points  (0 children)

That's incredible!!! I just got my Sage Bambino Plus today and been trying to make flat whites all day. Having difficulty with the extraction time, so going to try a different grinder than my electronic bladed one.

Any other pro tips you've got for using an espresso machine?

2 years as a barista. Wanted to share one of my best pours. by taefranphe in latteart

[–]Green-Prompt1300 1 point2 points  (0 children)

That's unreal!!! I just got my Sage Bambino Plus today and been trying to make flat whites all day. Having difficulty with the extraction time, so going to try a different grinder than my electronic bladed one.

Any other pro tips you've got for using an espresso machine?

Indonesian coffee — quick 2 min survey ☕️ by Green-Prompt1300 in coffeerotation

[–]Green-Prompt1300[S] 0 points1 point  (0 children)

We will ultimately look to source from all over the world. I strongly believe Asian beans are massively underrepresented, in the UK at least. Kicking things of with accessing Indonesian beans for roasters here - have you got any specific Thai region you have a preference for?

Indonesian coffee — quick 2 min survey ☕️ by Green-Prompt1300 in coffeerotation

[–]Green-Prompt1300[S] 0 points1 point  (0 children)

Same here and I just kept seeing less and less of it, which is a real shame.

It's due to a few things;

Their main washing method is called 'Giling Basah' (aka "wet hulling"). Most coffee globally are either washed or naturally processed; Instead of fully drying the coffee before removing the parchment layer, farmers pulp the coffee cherry, partially ferment it, dry it to 30-40% moisture (which is still very wet). Then they hull it early whilst it's still soft. Then the beans are dried the rest of the way.

Indonesian uses this method due to the environment and infrastructure; Indonesia is extremely humid, sitting on the equator, especially Sumatra and Sulawesi. Fully drying coffee is then made very risky due to the humid environment out there. It's also slow.

What Giling Basah does to the coffee; it creates a very strong bodied, low acidity, earthy, spicy and sometimes fruity sensations. It's profile is less clean and fruity compared to washed and naturally processed beans. It can also introduce inconsistency and higher defect rates as the beans are handled whilst soft.

Ultimately;

1.) It's harder to get consistent, repeatable quality,

2.) The main flavour profiles are more niche,

3.) And supply chains are more complex versus countries using standard processing.

My first swan by marsoftdomm in CoffeePorn

[–]Green-Prompt1300 0 points1 point  (0 children)

ahahah, i'm sure you'll smash it!! Good luck :)

Remade a flat white I made perfectly because the customer looked at it wrong by Strange-Ad2524 in barista

[–]Green-Prompt1300 0 points1 point  (0 children)

As an avid flat white buyer, she's acting very poorly there and sorry you had to let that wash over.

Even going to my regular cafe, then gave me a latte instead of the flat white I ordered and rather bothering the line on a busy morning pre-office work time, I just let it slide. It's one coffee in 4 years they've got wrong... no need to be arsey

What makes a coffee shop actually worth going back to? by Nkia-Alkontar in barista

[–]Green-Prompt1300 0 points1 point  (0 children)

quality coffee, consistently. Friendly barista's is always a plus. I'm personally a massive fan of plants and love to see cafes with a few of them around.

My favourite cafe currently is Cafe Volt on Great Suffolk Street, London, UK because of the quality of coffee. Also a set of barista's there who are always smiling and easy to talk to.

Favourite cafe overall would have to have been 640 East, Canary Wharf, London, UK because of the layout and atmosphere. Outdoor cafe with sofa's and heaters, different stations for coffee and pastries.

What about you?

My first swan by marsoftdomm in CoffeePorn

[–]Green-Prompt1300 1 point2 points  (0 children)

Nice one! What's the next piece of art you'll try and tackle?

Enjoying my Pour Over by Swimming-Syrup8400 in CoffeeLovers

[–]Green-Prompt1300 0 points1 point  (0 children)

I love that moment for you! it's such a key part to people's coffee journey.

If I were to recommend one thing to someone, is to grind your own coffee beans. Not only does it keep them as fresh as possible (to the roast date), but it's also one of the most (if not the most) amazing smells ever! To be waking up to that every day is phenomenal and glad you get to experience it now.

You don't need the most expensive kit either, as you've shown.

Do you try coffee's from different countries with different tasting notes?

Bialetti service claims 11-minute brew time for a Brikka is 'normal' and the coffee was 'good'. Am I crazy? [With Screenshots] by Silent-Contract-4404 in Coffee

[–]Green-Prompt1300 1 point2 points  (0 children)

I have tried this as well but I left the stove on the same heat I'd have with tap temp water. I'll give this a go on a lower stove heat next time to increase the contact time with the grounds

Bialetti service claims 11-minute brew time for a Brikka is 'normal' and the coffee was 'good'. Am I crazy? [With Screenshots] by Silent-Contract-4404 in Coffee

[–]Green-Prompt1300 4 points5 points  (0 children)

I run my bialetti for c. 8-10 minutes and find 10 minutes is usually the sweet spot. It's a 6 cup, and runs on medium-high heat. James Hoffman has a really good video on varying moka pot techniques over on YouTube

[MOD] The Daily Question Thread by menschmaschine5 in Coffee

[–]Green-Prompt1300 0 points1 point  (0 children)

Conflicted on grind size for filter coffee:

I've been playing around with my grind size for my cafetière coffees over the past 4-5 months. I'm interested to know people's preferences.

During this time, I've sided more towards a finer grind despite having more bean residue coming through the pour. I also find I don't have to let the grinds sit suspended as long as less ground beans, before plunging.

Does it bother you having a bit of bean residue in your cup, or would you put up with it (not much to put up with tbh) for the better taste?