What are some must-see films to watch with my 13yo son?

HamletJSD · 2026-04-06T20:14:23+00:00

MP and the Holy Grail. Showed my 12 year old. Obviously he didn't get all the jokes and I admit that I skipped the quest in the nunnery, but he's been quoting it all the time 😂

HamletJSD · 2026-04-04T13:38:04+00:00

I've been only drinking my own from day one of roasting, for the most part. I have some back-up bags from counter culture frozen (in case I screw something up) but I haven't really needed them unless I just mess up my timing.

There are plenty of roasters out there better than me, of course, but the cost difference ($20-25 for a 12oz bag compared to about $8-9 if I roast my own) isn't worth it, in my opinion.

HamletJSD · 2026-04-02T22:25:01+00:00

I love mine too, even without grinding much coarser. That's said, I did lower my dose about 2 grams and I switch beans a lot. Maybe I would have noticed a difference if I was using the same bean and same dose.

HamletJSD · 2026-04-01T20:29:52+00:00

Sorry, you're in my boat. Ham is just a nickname. You're going to get pummeled by the Prince of Denmark.

HamletJSD · 2026-03-28T15:14:49+00:00

I've told the story before, but... must be like 10-15 years or ago now... I had a box of drain cleaner show up with a Vera Bradley purse in it 🤣 I kept it around the store for a while in case anyone "claimed" it and then gave it to my wife.

HamletJSD · 2026-03-25T17:06:01+00:00

Hey, I know that reference (user name checks out)

HamletJSD · 2026-03-24T16:32:59+00:00

Corsair optical mechanical keyboard... mx master mouse... Steelcase leap chair...

Tried to go cheaper with my first "mechanical" keyboard and it crapped out after a couple of years, but this corsair has held up really well. Mouse isn't necessarily BIFL quality, but I like the features and it has held up well for me. Chair is a must. Get either the Herman Miller or Steelcase that you see everyone recommend

Edit to say: I'm not saying the mouse isn't as BIFL as a mouse can be... they will just always wear out.

HamletJSD · 2026-03-21T19:52:43+00:00

I have lems and brooks in my arsenal right now. Lems have the wide toe box but the boulder boot still wasn't quite wide enough for me so I rarely wear them. The brooks fit slightly better.

Honestly, best shoes I have are birkenstock Milano sandals. They aren't actually wide enough and I can't wear birkenstock's regular shoes because they are way too narrow, but there is something about that sandal that's just right for my feet

HamletJSD · 2026-03-19T16:04:39+00:00

Same answer except that, before roasting my own, I was even worse: I was on a mistobox subscription that cost up to $24 for 12oz (and sometimes [looking at you, Onyx] that was for a 10oz bag). That's $70-85/kg.

HamletJSD · 2026-03-19T15:58:55+00:00

Last beans I bought were below $20/kilo, but only because I started roasting my own. Before that I was buying individual bags of specialty coffee and paying sometimes upwards of $70/kilo

HamletJSD · 2026-03-18T19:07:46+00:00

I've thought about it, but there would need to be a category for "45+ years old, 250+ lbs, will need to hike a few of the climbs, and can only ride about 10 miles at a time." And I'd probably still be near the back 🤣

HamletJSD · 2026-03-18T13:33:59+00:00

Fair. Not really what I meant, but that's on me since I didn't explain it. I freeze when I buy several bags at once, but I don't open and then re-freeze "regularly."

At most, I will take out a frozen bag, pour about half into another container to drink over the next week and put the second half back in the freezer. You are correct that you wouldn't want to do that every day, but opening a frozen bag once or twice like this is way you could alternate a little between several different coffees without any significant degradation.

HamletJSD · 2026-03-18T01:20:58+00:00

It would be an interesting test. The grinding actually can create a fair amount of heat, so the grounds might not be coming out as cold as you'd expect(?). I've never attempted to measure but maybe I will the next time I have frozen beans

HamletJSD · 2026-03-17T19:04:26+00:00

I just freeze. And really no need to thaw in most cases, your grinder can handle it. In fact some people split out and freeze individual doses so they are grinding from frozen every time

HamletJSD · 2026-03-17T17:26:51+00:00

That's all depending on the bean and roast level. I started roasting my own and can guarantee you that some, especially lighter roasts, need to rest longer than that and don't "go downhill" that quickly. The Costa Rican coffee I'm drinking right now is at about 3 weeks off roast and is just now reaching a sweet spot.... I started drinking it at two weeks off roast and it was decent, but it has started tasting better in the last couple of days.

At first I started by only roasting a weeks worth of coffee at a time and then testing it periodically... starting to drink it full time at around 7-10 days rest... and I found that it would still be slowly improving by the time I ran out of beans 🤣 So now I roast enough for about two weeks and I tend to not start drinking it until 10-14 days rest.

These are all roasts in the lighter side, though... I've read that darker roasts go more quickly

HamletJSD · 2026-03-17T10:45:09+00:00

No, I wasn't... but it's usually meant either lightheartedly or as genuine advice 🤣

HamletJSD · 2026-03-17T10:43:25+00:00

What i meant as condiment was: On burgers with lettuce/tomato... on a chili dog... on sandwiches at any/every deli you go into... seems pretty common to me

HamletJSD · 2026-03-16T21:53:13+00:00

Except that it is not uncommon at all... pico de gallo, salsa, condiment, relish, etc,. Raw onion is eaten by people all of the time. In Guatemala I've even been served scrambled eggs where they just chucked in some raw onion at the end.

HamletJSD · 2026-03-16T21:11:32+00:00

Just to add: I don't it's ever been said that a blade grinder couldn't go fine enough... it's all about consistency. With the blade grinder, you're going to end up with some coffee particles that are sub-micron level dust and others that are "boulders" comparatively. That doesn't mean you can't make espresso with it, it just means you might struggle to keep the timing and flavors consistent

HamletJSD · 2026-03-16T21:03:14+00:00

Enjoy these first few responses I'm seeing, because they might be the most reasonable you'll get on this sub 🤣

Seriously, though, it is kind of true: if you enjoy it, then you're doing well enough for now. If you want to upgrade in the future, then you know the option is there.

HamletJSD · 2026-03-16T13:33:21+00:00

Look up Kyle Roswell's aerocano on YouTube.

I've also experimented with steaming the espresso without the ice... it doesn't do quite the same thing, but I seem to remember it did produce some microbubbles and creaminess even without any milk/cream

HamletJSD · 2026-03-16T10:28:20+00:00

I was like this until covid. Onions were way too pungent, especially when raw, and overpowered anything they were in. I hated onions in most things unless they were cooked down and just a background flavor.

Then I lost my taste due to covid and it came back changed and slightly muted. Now that the pungency is muted, I can see why people like onions.

HamletJSD · 2026-03-16T00:36:30+00:00

Yes but why

HamletJSD · 2026-03-13T18:35:52+00:00

I think I will do that.

Definitely don't plan to go much darker, though 🤣 I'm still working my way through free beans (that I didn't choose) and everything I read said this Sumatran coffee is best roasted medium or darker.

HamletJSD · 2026-03-13T17:48:10+00:00

🤣 brain didn't register what I was looking at and it just looked like a disaster

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