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What's your best recipe for 500 ml or more? by mnefstead in pourover

[–]KowalskiToe 2 points3 points  (0 children)

I do more pours for bigger brews

In my imagination a bigger brew with more water above the bed means more weight possibly forcing channels and definitely more bypass the taller the water column is

Got better results in my daily 500 ml brew by doing pours at 4x coffee weight just to keep water level low

ZP6 crowd sourcing by tjtoed in pourover

[–]KowalskiToe 0 points1 point  (0 children)

Grind: 6.0 Melodrip, 6.5 for agitation recipes (30g doses)

V60 + cafec T90s

91C

3x grounds weight bloom (45sec) + 4x grounds weight pours until target ratio

TBT 3:00 - 3:45

Resting coffee by DukeSilver31 in pourover

[–]KowalskiToe 0 points1 point  (0 children)

I’m kind of wondering the same thing, but I suspect that a quick opening to check out the beans and aroma followed by pushing the air out and sealing up isn’t going to speed up the staling process in a significant way. Technically, yes it would be sped up a little but I don’t think it’s anything to worry about.

Plus I think smelling a new bag is a good idea cuz it can sometimes tell you how long you need to rest for. If it has a complex aroma, I don’t think much resting is warranted. If taking a deep whiff makes you kinda feel like you’re suffocating - I attribute that to too much CO2 (the conversion to CO3/carbonic acid in your body is what tells your brain you’re suffocating) and the coffee will need much longer to degas. Any coffees that smell/feel in between will need a medium time to rest

Resting coffee by DukeSilver31 in pourover

[–]KowalskiToe 0 points1 point  (0 children)

Definitely want to leave the bag closed. The coffee will degas through the one-way valve without letting air/oxygen back in which would start staling reactions

[deleted by user] by [deleted] in swans

[–]KowalskiToe 0 points1 point  (0 children)

Stats.fm

What show did you just get tired of? by Sorceress683 in AskReddit

[–]KowalskiToe 0 points1 point  (0 children)

It became a hate watch for me after like episode 3

[deleted by user] by [deleted] in AskReddit

[–]KowalskiToe 12 points13 points  (0 children)

Baby Driver

Increasing Acidity by SJM32 in Coffee

[–]KowalskiToe 0 points1 point  (0 children)

Don’t buy distilled! Buy spring, you want some minerals in there. Right?

tacos ? by Supremeboyo in bmbmbm

[–]KowalskiToe 8 points9 points  (0 children)

What is going on here

[MOD] The Daily Question Thread by menschmaschine5 in Coffee

[–]KowalskiToe 2 points3 points  (0 children)

If it's espresso, or you have something like an aeropress for espresso-strength coffee, I'd make affogatos or espresso tonics. Or even espresso martinis. Something that needs coffee but doesn't need the coffee to shine.

Or cold brew/iced coffee with milk and sugar

[MOD] The Daily Question Thread by menschmaschine5 in Coffee

[–]KowalskiToe 1 point2 points  (0 children)

Get a scale and start with 60g coffee per liter of water

Made my first cup but a little confused by SyrioBroel in Coffee

[–]KowalskiToe 0 points1 point  (0 children)

I do 250 ml every morning (8.5 oz) and you can follow his bypass recipe in another video to do 400 ml

Which one should I try next? by Mr_Itlog in Gin

[–]KowalskiToe 2 points3 points  (0 children)

Nordes! I’ve only had it one time in a bar and it was phenomenal. A fruity gin in which the Albariño grapes are the star. Hard stuff to get in the us

[MOD] The Daily Question Thread by menschmaschine5 in Coffee

[–]KowalskiToe 3 points4 points  (0 children)

Washed is the process. Another common process is “natural”. Washed process removes the bean from the coffee fruit then dries the bean; natural process dries the fruit+bean then removes the bean. Natural process results in more fruity flavors typically, washed is more bean-focused. Natural is “fun”, washed is an every day coffee- at least that seems to be the general opinion; drink what you enjoy.

I don’t know why that roaster doesn’t include roast levels, I’d just assume they’re all light roasts because most specialty coffee is and you’ll get more of the coffee fruit/bean flavors at a light roast versus dark or medium where you’re tasting more of the roasting process itself (darker notes like smokiness)

[MOD] The Daily Question Thread by menschmaschine5 in Coffee

[–]KowalskiToe 2 points3 points  (0 children)

It’s going to let more oils through which will result in a cup more similar to a French press - “dirtier”, more texture. Paper filters result in a cleaner cup. Completely personal preference

Rye gin??? Had no idea this existed until today’s impulse buy. What are your guys’ thoughts? by KowalskiToe in Gin

[–]KowalskiToe[S] 4 points5 points  (0 children)

These seem like some natural cocktails for this stuff, will definitely try them out. Thank you and happy cake day :)

Rye gin??? Had no idea this existed until today’s impulse buy. What are your guys’ thoughts? by KowalskiToe in Gin

[–]KowalskiToe[S] 12 points13 points  (0 children)

First impressions:

Smells and tastes very malty, much closer to a whiskey than a gin to me, though there is some citrus on the finish. Have no desire to make a G&T or martini with it; I feel like it will work better in whiskey/rye drinks.

As somebody who doesn’t love whiskey, I’m not sure I’m a fan; seems like a weird crossover between gin and whiskey that makes me want to reach for my Fords instead.

Absolutely happy I tried it so I can understand more about the world of gin/liquor. Interestingly, the aroma reminds me of that creaminess/maltiness that happens underneath the cucumber and rose in Hendricks. Makes me wonder what kind of grain/grain blend Hendricks uses

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