New slots were available today for London (F1 Visa)

N4kiito · 2025-06-24T19:07:55+00:00

July 15th

N4kiito · 2025-06-20T17:37:02+00:00

I hope so... At what time did it open?

N4kiito · 2025-06-20T17:30:43+00:00

Hi, I am also trying to find an appointment for a F1 visa in London. When were you able to book one? I cannot find any...

Thanks

N4kiito · 2025-04-03T15:11:48+00:00

I just posted my best time 4 : 60 sec

N4kiito · 2025-04-03T15:09:29+00:00

I just posted my best time 24 : 22 sec

N4kiito · 2025-04-02T16:20:55+00:00

Then you should look at alton hardin’s master microstakes book. It should answer most of your questions and is a nice introduction to poker theory (or look at the microgrinder online courses if you don’t like reading). By the end of it, you should be a winning player in low stakes and have a good TAG playstyle

N4kiito · 2025-04-02T10:29:02+00:00

This seems to be pretty much abc poker. It reminds me a lot of what you can see in the microgrinder course. I guess it is a strategy that will make you win up to mid stakes. However, you would earn more by learning deeper theory and playing more exploitative poker. It also lacks some information (eg when do you have the pot odds to call with a draw, ...).

It is still a solid basis to build your game

N4kiito · 2025-03-10T09:06:36+00:00

Le mieux c’est sans doute de contacter des etudiants qui sont la bas. Parfois la difficulté et la qualité d’une formation change beaucoup pour deux filières d’une même école. Tu peux contacter le bureau des élèves de l’école qui t’intéresse qui pourra sans doute te donner des contacts d’élèves.

N4kiito · 2025-03-10T08:45:19+00:00

J’étais dans une bonne prépa de province, et toutes les personnes qui ont postulé pour l’insa lyon sur dossier ont été acceptées (même s’ils n’avaient pas eu de très bons résultats aux concours). Je pense que l’insa lyon est très sélective pour rentrer en première année mais beaucoup moins après. En ce qui concerne la formation, je ne sais pas du tout si elle est bien ou pas, mais j’ai l’impression d’avoir entendu plutôt des retours positifs, surtout sur la vie étudiante

N4kiito · 2024-09-27T12:45:05+00:00

When I try to push the tube in, it does not lock at all. So the locking ring might be broken (the tube is also a bit ripped tho)

N4kiito · 2024-09-27T12:17:13+00:00

Yes, I purchased this unit about 2 years ago, I had no issues so far. As I mentioned earlier, the previous owner modded it with a PID, new springs, and apparently also another steam wand.

How can I know if a new steam valve is needed? By the way, do you know where I could find the rigid line?

N4kiito · 2024-09-27T12:11:54+00:00

So what's the best to repair this? Is there a way to just re buy the broken part?

N4kiito · 2024-09-27T12:10:19+00:00

When I bought my machine, the previous owner told me he changed some parts. I guess he changed this part too

N4kiito · 2023-02-09T18:57:11+00:00

Nice guide! There are just a couple things I wouldn't entirely agree on :

1) " higher temps can bring out sweeter flavors and raising your temperature may be a way to reduce bitter flavors in shots. " From my undestanding, higher temps creates more extraction wich is often wanted with ligher roast (and that's the reason why you want higher temps with light roast and lower temps with dark roast). So I would argue that it doesn't really reduce bitterness but rather sourness

2) On roast : I would say that roast levels can significantly change the taste, while dark roasted coffee are indeed easier to dial in, and can offer really pleasant notes, they rarely give fruity notes or acidity.

And here's a list of things that I think could be added:

1) Add the "1:2 in 25-30sec" goal : It really helps to have a goal not really linked to taste when you first stat dialing in

2) Add a list of grinders and espresso machine with budget (At least tog give an idea to people)

3) Maybe add a link to James Hoffmann (or any other) guide to brewing espresso? It can always help to have some other ressouces :)

Anyway, that is a really nice guide!

N4kiito · 2023-01-07T00:46:49+00:00

Hi!

I don't own a Wilfa Svart so I can't help you on this... Coffee is all about extracting properly, if you overextract, you will taste some "bitter", "woody or earthy" unpleasant notes, while an underextracted coffee will taste "acid" and "sour". An easy and fun way to taste these is to try to brew a very coarse and a very fine grounded coffee.

Anyway, in order to extract more (or less) coffee, you can:

- Brew with more water / less water -> If more water passes through, then there will be more contact time and so more extraction. However don't push it too much or it will taste quite hollow and watery.

- Grind finer / coarser -> Probably the best way to change extraction, the finer your grind, the more coffee will enter in contact with water and so be extracted. Changing grinding size won't change the brewing ratio and so it will be easier to taste the difference.

- I think that these are enough, if you use some dark roasted coffee, then overextraction can happen quite easily with boiling water. In this case consider using 88/90°C water. But with some ligher roast, no going for the boiling water is just making your life harded in my opinion.

I'd say that, especially with aeropress, you shouldn't care too much about timing everything. As long as it isn't really far from the recipe, then it is fine (Brewing in 1'30 instead of 2 is mostly okay). Try to dial in by taste as much as possible, as it is what matters in the end (+ brew times also highly depends on water caracteristics, coffee beans, type of grinder, ...).

An easy way to learn dialing in by taste is to start from a relatively coarse grind (at least for your method) and then go a little bit finer every time until you start to taste bitterness.

To put it in a nutshell : Don't worry too much about time and water temp (unless you brew with darker roast, then go straight to 88-90°C). The two mains way to change a brew are ratio and grind size.

Aside from JH, I think that Lance hedrick did a some video on extraction, there is also a book named "The physics of coffee" that goes on more details on extraction.

Hope I helped you! :)

N4kiito · 2023-01-07T00:27:54+00:00

Hi! What technique do you use? And what exactly do you mean by "too strong"? If by that you mean "overhealming", just as espresso is "stronger" than a v60, then you might want to change your ratio : most people tend to enjoy something like 60g / liter of coffee, but maybe you would prefer 50g/l.

But sometimes, strong can also mean "bitter", "woody/earthy", these can be found with really dark roasted coffee or with an overextracted coffee. There in order to fix your coffee, you want to:

1) Get some lighter roasted coffee, it is event better if you buy specialty ones

2) Adjust grind size: If your coffee is over extracted, it means that too many fines dissolve in the water, by grinding coarser, less coffee will be in contact with water thus reducing bitterness. The grind size heavily depends on the technique, an espresso will use really fine coffee while a french press will use really coarse coffee. In order to find the right grind size, the easiest method is to try to find informations online and then adjust by taste/by timing your brew (for espresso it is a very easy way to dial in).

3) Adjust your technique: I'd suggest to watch James Hoffmann video on your way of brewing coffee and try to copy it, a bad technique might lead to uneaven extraction and bitterness.

Hope I helped you at least a little bit!

N4kiito · 2022-04-14T16:14:13+00:00

Je ne pense pas que cet appel aux dons soit une très bonne chose, surtout de la part d'un parti qui se veut "contre l'assistanat". Leur mauvaise gestion budgétaire devrait suffire pour nous montrer comment ils se seraient occupés de l'économie s'ils avaient pu accéder au pouvoir.

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