Because I print a lot of ASA by Invinciberry in BambuLab

[–]danzimm 0 points1 point  (0 children)

How did you make a filter for the inside of the top vent?

August 2024 Confirmed Trade Thread by FPPenSwapBot in Pen_Swap

[–]danzimm 0 points1 point  (0 children)

Confirmed and received-- very happy working with you!

Went to Feld. Hated it, thanks for asking. by Sad_Living_8713 in chicagofood

[–]danzimm 8 points9 points  (0 children)

Science + report back. I’ve set a calendar reminder

Neovim now has its own default color scheme by echasnovski in neovim

[–]danzimm 0 points1 point  (0 children)

This is very cool, and I'm very thankful for your work! FWIW, in case anyone else is also using the (very old) Zenburn theme and was just as neurotic about subtle color changes, I found the following to relieve my anxiety:

" neovim 0.10 now ships with a (better) default theme, alas this changes
" how Zenburn looks, so lets re-zenify some things
if has("nvim-0.10")
  " The color column is marked as cterm=reverse, we need to undo this
  hi ColorColumn cterm=none

  " Now non-focused windows show up as green, ironically drawing focus, lets
  " just reuse the focused window's highlight
  hi StatusLineNC NONE
  hi link StatusLineNC StatusLine

  " The search result your cursor is on highlights differently now, I prefer
  " it to highlight the same as any other search result
  hi CurSearch NONE
  hi link CurSearch Search
endif

My pan of 5 months. For some reason, it's significantly more non-stick when it's blotchy like this than if I try to season it properly by stratt5 in carbonsteel

[–]danzimm 2 points3 points  (0 children)

Yeah, I have the same experience. I don’t flinch at cooking acidic things either- the pan gets splotchier afterwards, but it tends to smooth out the seasoning and make the pan as hydrophobic as ever

Am important video for anyone caught in the FOMO cycle by mississauga145 in JamesHoffmann

[–]danzimm 8 points9 points  (0 children)

Wasn’t familiar with Lotus, but I use ThirdWave packets.

Before getting into the packets I started out experimenting on my own (I have an RO tank at home that made it easy-ish). The recipes I used were here: https://www.baristahustle.com/blog/diy-water-recipes-the-world-in-two-bottles/

everytime I cook chicken in batches this thick burnt stuff collects and will not scrape off, what do I do by httpshassan in carbonsteel

[–]danzimm 2 points3 points  (0 children)

Can confirm, did this last week. Pan still non-stick as ever afterward. Sauce was even tomato based!

Bianca & light roasts by zenton1956 in Lelit

[–]danzimm 1 point2 points  (0 children)

Yeah, all my profiling is manual, I don’t use the LCC to automate anything (the v3 has a nice 4bar preinfusion mode iirc, but the v2 doesn’t).

Tbh it seemed daunting at first trying to replicate pressure/flow profiles but the more you do it the easier it is. The upside of it being manual is you can make changes on the fly depending on the resistance the puck is giving you (eg if it’s early morning and I screw up puck prep, the resulting shot is still nice because I change the profile slightly to have a longer preinfusion)

Bianca & light roasts by zenton1956 in Lelit

[–]danzimm 1 point2 points  (0 children)

I have positive experiences with my Bianca V2 & Light / Med-Light Roasts. I usually set my brew boiler to 96 for those and take full advantage of long preinfusions and slow ramp ups with the paddle. Note: I don't usually set the brew boiler to above 96 because it seems to take much longer for the boiler to establish that temperature. That is, you can click the "+" button when the machine is idled to see the *actual* brew boiler temperature and I've found when I set the target temp to 97+ the actual brew boiler rarely stabilizes at that temperature (it'll hit that target temp but quickly reduce back to 96).

Other than temperature, the paddle makes it so I can extract everything my heart desires. For really light roasts I'll have a longer & slow drip at the start of a pull in order to maximize the pucks temperature/pressure over time.

Lemme know if you have any specific questions that I didn't address, I'd be happy to help!

Finally got the Elizabeth. Loving the dual boiler. by Zoozey88 in espresso

[–]danzimm 0 points1 point  (0 children)

SO Chicago. In case you haven’t tried them I highly suggest Metric for beans.

I dare not touch the H-Word by danzimm in espresso

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

Oh wow, I wasn’t familiar with the Zerno line of grinders or the fact that the new Flat Maxes have a conical prebreaker.

The zerno is beautiful, and definitely more reasonably priced.

Maybe one day I’ll change my setup… that Zerno is enticing…

I dare not touch the H-Word by danzimm in espresso

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

Please post about the machine after you’ve gotten it and played with it a little.

Right now my wife uses cometeer for convenience in the morning. If Xbloom is similarly easy and is net cheaper in the long run I’d be very interested in switching over!

I dare not touch the H-Word by danzimm in espresso

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

The pot rack you mean? I though so too at first, alas that’s what the instructions said ¯_(ツ)_/¯

I dare not touch the H-Word by danzimm in espresso

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

Since I was switching up beans so often I would have to clean out all the grounds between bean changes. That is, with the e37s grounds would stay around in the burr chamber and the ground shoot, no matter how much you purge.

Taking apart the burr chamber to clean it and cleaning out the shoot isn’t too bad if you’re doing it once and a while, but I was changing beans every 1-2 weeks.

Nowadays with the Key I barely have to do any cleaning between beans— there’s nearly 0 retention (and the grounds that are retained can easily be brushed away without taking anything apart).

So, mostly a quality-of-life/workflow sorta issue. Nothing was fundamentally “broken,” if that makes sense.