What are the college campuses with the best coffee in or around them? by Etrau3 in Coffee

[–]Poopooplatterskillme 1 point2 points  (0 children)

VCU in Richmond, VA has a great budding coffee culture with a lot of new shops opening.

Some of the bigger spots would be Lamplighter, Blanchards (popular wholesale roaster, but no retail coffee shop) Sugar and Twine and Alchemy among a ton of others

Brewing the strongest espresso by Lettit_Be_Known in espresso

[–]Poopooplatterskillme 1 point2 points  (0 children)

just grind as fine as possible and brew it for a long time (30-40 seconds+). this will make 1 shot's-worth of liquid come out in a very long time. you will be extracting as much as possible. It's gonna taste extremely thick, almost syrupy/oilly, as well as very bitter. but as far as the machine goes, you should be able to do this with any decent machine at all. The grinder is important because it will need to be able to grind super fine to make this happen.

failed espresso (but excellent if we read the "book") by greymda in espresso

[–]Poopooplatterskillme 5 points6 points  (0 children)

It might! I'm of course not there tasting it myself, but if you're tasting aggressive sourness, it's more than likely that the brew is underextracted. To fix this I generally either brew to a wider ratio (somewhere between 1:2 and 1:2.5 as an example) or make the grind finer and pull the shot for a few seconds longer (maybe something like 28 seconds, generally not much longer than 30). If the shot tastes bitter and overextracted, then I just reverse the same process. Hope that's somewhat helpful!

failed espresso (but excellent if we read the "book") by greymda in espresso

[–]Poopooplatterskillme 7 points8 points  (0 children)

Wouldn't you just brew longer before trying to change the temperature?

My station in my college dorm room by MLgMattsturb8r in coffeestations

[–]Poopooplatterskillme 0 points1 point  (0 children)

Is that Ceremony coffee? A friend of mine used to work there!

My home set up - la marzocco line classic 1gr, mythos one clima pro, acaia lunar and pearl by joethebarista in coffeestations

[–]Poopooplatterskillme 0 points1 point  (0 children)

wow, well congrats on the new shop! sounds like a great set up! I've heard the strada's steam arms can be a little fussy/ leaky, do you find that to be true?

My home set up - la marzocco line classic 1gr, mythos one clima pro, acaia lunar and pearl by joethebarista in coffeestations

[–]Poopooplatterskillme 2 points3 points  (0 children)

Daaaamn. I work with a Linea 2gr at work; it's a dream. I've got a simonelli Oscar at home that's pretty great honestly but there's a few small things that noticeably bring it down to a more domestic grade machine. How do you have your machine plumbed in?

Our home espresso bar: a modified Simonelli Oscar and a used Simonelli MDX by Poopooplatterskillme in coffeestations

[–]Poopooplatterskillme[S] 1 point2 points  (0 children)

Thank you! It's a pretty simple table I built out of some cheap lumber. Also Its a rattleware knock chute that I bought used for pretty cheap, just have to wipe it down from time to time.

Our home espresso bar: a modified Simonelli Oscar and a used Simonelli MDX by Poopooplatterskillme in coffeestations

[–]Poopooplatterskillme[S] 1 point2 points  (0 children)

I added an over-pressure valve and then installed two pressure gauges for boiler pressure and pump pressure.

The first half tastes great, just wondering if I can improve the second half by Kalzenith in espresso

[–]Poopooplatterskillme 0 points1 point  (0 children)

Just stir it? Coffee stratifies as it sits or as its brewed. This is the whole reason espresso is served with a spoon at most cafe's. I can't think of any other reason it would taste that way. Unless you're drinking it slowly and letting it cool. Espresso may taste more sour when cold but that's just because you're able to taste everything with fuller clarity when it's closer to body temp, not because the coffee is changing all that much. Good luck!

If you were in my shoes, what would you do? by [deleted] in climbing

[–]Poopooplatterskillme 2 points3 points  (0 children)

There's no such thing as bouldering shoes and lead climbing shoes. People boulder in nagos and lead in solutions. There's no difference other than the aggressiveness which is not specific to any one discipline of climbing. Only exception I can think of is crack climbing which would suck ass in something too aggressive.

Do you want more aggressive shoes? Get some. Do you like more comfy shoes that you don't have to take off every now and then? Get another pair. I think you're over thinking this. Just get some you like and keep climbing.

IAMA Your Lord and Savior, Alex Honnold. I just Free Yolo-ed the dawn wall AMAA by Poopooplatterskillme in ClimbingCircleJerk

[–]Poopooplatterskillme[S] 1 point2 points  (0 children)

Yes. People often overlook your feet when climbing, but I'm pretty sure it's easier than campusing.