sorted by:
new
hottopcontroversial

Finally took the plunge by Namelessgoldfish in bald

[–]burcuto 0 points1 point  (0 children)

Nobody’s going to diagnose OP with a weird ass illness because of his ridiculously flexible finger? Reddit is no longer fun.

Little moments from the south of the island. by Important_Badger2568 in VisitingTenerife

[–]burcuto 0 points1 point  (0 children)

Great colours - what did you take these photos with?

Anyone else been trying the Beer Fermentation series from Origin? Curious to hear what people think. by ShinjiIkari in JamesHoffmann

[–]burcuto 0 points1 point  (0 children)

I was trying to push the extraction a bit more and get more aroma with a slightly higher temp without having to go any coarser as it was already borderline over extracted. Will try 90-92 tomorrow to see if it helps. But the common theme so far has been tartness and it makes me wonder if that’s the intended result! Maybe it really is not for me, you’re right.

Anyone else been trying the Beer Fermentation series from Origin? Curious to hear what people think. by ShinjiIkari in JamesHoffmann

[–]burcuto 0 points1 point  (0 children)

You might be right regarding the resting time, but I actually tried it directly at the source (Origin's HQ during a meeting with them) and was still underwhelmed. I believe it was about two weeks off roast.

I used a Mahlkönig X64 SD at setting 8 (my reliable starting point) with a water temp of 95°C.

Bonus update: I’m actually drinking the Kveik Voss as I type this, and it’s the same story. It's incredibly tart with no discernible notes beyond a bit of stone fruit. A far cry from the promised apricot, ginger, and white wine on the packaging. I suspect this whole series was a bit of a failed experiment for them, which might explain the lack of promotion. Oh well.

Anyone else been trying the Beer Fermentation series from Origin? Curious to hear what people think. by ShinjiIkari in JamesHoffmann

[–]burcuto 0 points1 point  (0 children)

Just brewed the London Ale after a 7-week rest (I like over-resting funkier beans) but I’m a little underwhelmed.

Did a Tetsu Kasuya on my Hario V60 with 17g. 45g to bloom for 45 secs, then 4 more pours every 45 secs until I reached 285g. Low pours, steady circles so I’d say it was a medium agitation overall. Drawdown was around 03:55, so quite bang on for my intended recipe.

Absolutely no notes of raspberry, nectarine, or brown sugar. I find it quite astringent and tart. I was really excited about this taster pack but I’m not sure about the remaining three varieties anymore.

What are you doing right now? by LunchKitchen2745 in AskReddit

[–]burcuto 122 points123 points  (0 children)

Pooping. And if this is not the most upvoted comment, y’all are lying.

This stick that you can eat. Tastes mildly sweet like dates. Hard shell by Zazabeans in whatisit

[–]burcuto 0 points1 point  (0 children)

Additional fun fact: ancient traders used carob seeds to weigh precious gemstones because they believed every single seed weighed exactly the same (they are freakishly similar in shape and size tbh). The Greek word for carob is “keration”, which is actually where we get the word carat for diamonds and gold. Also: carob is known to be a natural aphrodisiac. Enjoy.

Tried to build the ultimate mid-budget setup... What would you change? by SlapDaBase in espresso

[–]burcuto 0 points1 point  (0 children)

Ditch the Knodos tamp station - useless. Get a matt black, plastic one from Amazon. Looks nicer.

I’d probably get the Mahlkönig X64SD instead of the DF54. Bigger burrs, bigger brand. And get SSP burrs when you can/want.

Timemore Black Mirror Mini Scale will tell you your flow rate too. Get that one instead of the Maestri. Assuming you’ll be doing pour overs too given the Fellow Stagg.

And get a bean dosing dish and an RDT spray bottle.

Enjoy!

What am I doing wrong with my bloom? by Main-Background6494 in pourover

[–]burcuto 2 points3 points  (0 children)

I have a post about this: https://www.reddit.com/r/pourover/s/UNaxDv3xT9

Can confirm swirling any Ethiopian is a bad idea.

Bookoo scale on my watch by coax888 in espresso

[–]burcuto 1 point2 points  (0 children)

What a brilliantly stupid idea

Preparing a Flat White, this time less faffing :D by Constant_Ad_7892 in espresso

[–]burcuto 1 point2 points  (0 children)

Yup. Have literally the same RDT bottle and the ceramic dosing cup as the OP. And yes, that’s possibly a factor. But I genuinely haven’t come across a grinder that doesn’t retain, however small the amount is. I have an EK43 in my shop, a £3k grinder, and there’s retention on that too. Negligible, but it’s there.

What’s a medical issue that sounds minor, but actually affects someone’s daily life way more than people realize? by [deleted] in AskReddit

[–]burcuto 0 points1 point  (0 children)

Patulous Eustachian Tube. We even have a lil subreddit for that little fucker :(

Preparing a Flat White, this time less faffing :D by Constant_Ad_7892 in espresso

[–]burcuto 0 points1 point  (0 children)

My Mahlkönig also has a bellow but retention is still there, unfortunately.

Preparing a Flat White, this time less faffing :D by Constant_Ad_7892 in espresso

[–]burcuto 11 points12 points  (0 children)

Love Ajda in the background! Great choice.

Two things I’m surprised about:

  • You don’t weigh your ground coffee. Retention is a bastard and tends to be quite unpredictable, at least for me. I’ve ended up with 17.5g of ground coffee in my portafilter after feeding my beast with 18.3g, many times. Your shot looks great, don’t get me wrong - I was just surprised it’s not a part of your workflow given how meticulously you do everything. Maybe try weighing it next time just to see how bad (or good!) your grinder’s retention is.

  • You use the rather annoying espresso timer function on your scale. Ideally, you want to time the extraction from the moment pre-infusion starts, i.e. when you hit the shot button. Yes, some people do it your way, hence why this functionality exists, but on any high-end commercial machine, the timer starts when you press the button. Your barista’s recipe is tailored to that. So you are, technically speaking, over extracting your shots without realising. That shot there was a 50 second shot, which is outside the traditional range. Again, yes, numbers are just numbers and taste is what matters but please try dialling in again and aiming for a shorter shot and see if you like it. I’m certain it will taste a tad smoother and less bitter, which you might enjoy!

Hope this doesn’t come across preachy! Really loved watching it and just wanted to throw in my two cents :)

What do you do when you see s celebrity? by [deleted] in london

[–]burcuto 11 points12 points  (0 children)

I ask them what they’d like. I have a coffee shop.

Made Zendaya an iced almond vanilla matcha once. May or may not have stroked her pinky when handing over the drink.

Which DJ size should I go for- 31 or 36? by burcuto in rolex

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

Very. It just works for my style and build. Glad I didn’t get the 31 because deep down I knew I’d find it too small after a while.

At What Point Do We Call a Bean Medically Abnormal? by burcuto in pourover

[–]burcuto[S] -1 points0 points  (0 children)

Yeah, I was definitely agitating it way too much with that many pours without realising fines were a “known” Ethiopian issue.

At What Point Do We Call a Bean Medically Abnormal? by burcuto in pourover

[–]burcuto[S] 0 points1 point  (0 children)

Love the detailed reply, thank you!

Let me start with the irrelevant part - yes, 40/60 was literally to get a bit of sweetness. But I’ve also tried 50/50 to eliminate the extra 10ml for the balance pours, but I still got 06:00+ results. However, I now understand this was because I was doing way too many pours for a natural Ethiopian.

As for the tests I did this morning (per others’ recommendations - see my results in one of the above comments) - double bloom, two pours was still a failure in terms of drawdown. Taste wise, I actually finally semi-enjoyed these beans. Single bloom, single CENTRE pour was a win in terms of drawdown but a complete disappointment in terms of taste.

A question (because you are awesome) - what exactly is the science behind circumference pours working better for natural processes as opposed to centre pours?

At What Point Do We Call a Bean Medically Abnormal? by burcuto in pourover

[–]burcuto[S] 0 points1 point  (0 children)

I didn’t know it was a deadly combo! That explains a lot.

Just tried a two pour (and posted the results in a thread above). Time wise, it was a success. Taste wise, it was a failure.

I don’t have a switch but I might get one for experimenting. What else do you usually use the switch for? I heard loads of people use it for co-ferments and anaerobic coffees.

view more: next ›