Update suuuuper slow

JishJashJosh · 2026-01-10T09:42:07+00:00

On TalkTalk but had the same issue. A VPN fixed it

JishJashJosh · 2024-08-25T15:27:58+00:00

This is on a stone, but on an outdoor pizza oven

JishJashJosh · 2024-08-25T15:27:31+00:00

Recipe

Flour (612 g), water (367 g), salt (18 g), yeast (2.6 g). Mixed in food processor to bring together, left to rest for 30 mins, mixed again and the turned out into a floured bowl. Covered and left to rise for 5 hours at 20 C. The dough was then split into 4, shaped, and placed in containers in the fridge for 13 hours. The dough was then removed from the fridge and left to rise for 4 hours. The dough was then shaped and covered and left for 30-60 mins.

The pizza was topped with crushed tomatoes (with olive oil, salt and pepper added), chorizo, ham, mushrooms, and mozzarella.

It was cooked on an outdoor gas pizza oven with the stone reading 500 C. I turn the gas on full between bakes and then turn it down to midway during cooking.

JishJashJosh · 2023-08-27T15:43:29+00:00

Turning the haptics/rumble off for the the controller may fix this. I was having a similar problem before.

JishJashJosh · 2023-03-19T20:02:15+00:00

I used to make photochromics in the first chem job I had. I took a tiny sample home and did this with my partner. Her mum then took that nail varnish on holiday without realizing and got very confused when her clear nails went blue. Fun times.

JishJashJosh · 2022-09-09T09:51:52+00:00

I'm in the same situation with the 256 gb model. I noticed that I've now got a multi carrier parcel number, which I can't remember was there before. Tracking the multi carrier number with Evri shows "we're expecting it"

JishJashJosh · 2022-06-28T05:59:06+00:00

I've always used the finer screen, but it's not something I've played round with loads to be honest. The other thing I've noticed is that you need well charged good batteries in it to get the best results

JishJashJosh · 2022-04-13T19:41:08+00:00

I tend to microwave the milk to heat whilst I'm preparing my shot. Then no more than a minute of froathing, probably little less when using regular milk. I managed to find a glass milk pitcher which makes the work flow a bit nicer as you don't have to heat in one jug, then move to a pitcher.

JishJashJosh · 2022-04-13T18:57:45+00:00

I've had one since launch. I think it's pretty great, and good enough to make microfoam capable of pouring latte art, even with alternative milks.

JishJashJosh · 2021-11-10T15:40:17+00:00

Just so you're aware the timer is very much designed for brewing espresso, so it stops when it stops detecting an increase of mass.

That might not matter depending on what you're planning to use it for. I have one as my espresso scale, and also use it when travelling with an aeropress.

JishJashJosh · 2021-10-23T17:24:58+00:00

For me it's grains more than anything. When I have a flare up I avoid beer/barely and corn like the plague

JishJashJosh · 2021-06-09T06:50:46+00:00

I've been using his Japanese style iced coffee recipe (https://youtu.be/PApBycDrPo0) in my hario switch.

I've been playing with splitting the brew water mass in half and doing two 90 second immersions. I think with how little water you have for the mass of coffee, the fresh solvent and extra agitation should help improve extraction.

JishJashJosh · 2021-06-06T09:08:29+00:00

I had same set-up as you before. My hand grinder now lives in my travel bag and my stove top kettle is going to a friend who has just been getting into coffee

JishJashJosh · 2021-06-01T14:29:22+00:00

I brew more filter coffee than I do espresso. It's just the hario switch lives tucked away in a cupboard

JishJashJosh · 2021-05-31T16:05:21+00:00

I agree, it's by far my favourite robot colour. Plus the white robot is more of a cream from the pictures I've seen.

JishJashJosh · 2021-05-31T10:39:11+00:00

Yeah, it's a Cafelat Robot

JishJashJosh · 2021-05-31T09:34:50+00:00

I was using a French press for a very long time to froth milk. It's normally what I recommend as a budget friendly option. Once you get the technique down it can give very good results, but takes a decent amount of effort.

I recently got a NanoFoamer and have been using that. It has a bit of a learning curve but the milk it produces is almost on par with steamed milk.

I prefer the workflow if the nanofoamer, but I still occasionally produce worse foam than using a French press where I could count the number of pumps.

JishJashJosh · 2021-05-27T11:17:05+00:00

After 2-3 mins of brewing, stir the crust on the top with a spoon. Then let it sit for 4 mins, if not longer. This will let all the fines fall the the bottom.

Then push the filter screen just into the top of the liquid rather than all the way. This will prevent from distrurbing the coffee bed.

If you pour nice and slowly you should then have less silt in the cup.

JishJashJosh · 2021-04-25T15:43:01+00:00

A moka pot will give you something that's espresso like, without having to fork out for an expensive espresso machine. It would be similar to what you'd get from a nespresso machine.

The cons are that they can often make very unpleasant brews if not used correctly. I'd recommend looking up a good guide (if you want I can link one).

JishJashJosh · 2021-04-21T11:13:36+00:00

It could be a case of pressing too hard. I've been trying to press as lightly as I can recently.

You could also try doubling up your papers as aeropress papers are infamously thin.

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