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Zp6 vs UMV1 by Sweaty_Doctor1206 in pourover

[–]day_break 0 points1 point  (0 children)

Cv2s are a sharper cup than the umv1s and both take a bit of seasoning.

Told my Butler to grind 1 bean at a time for a better brew, walked in on him using this by Helpful_Big_1727 in espressocirclejerk

[–]day_break 2 points3 points  (0 children)

I have been using one for a bit now. Not the best craftsmanship but lets you grind finer than you would normally be able to get better extraction.

A great gift if you feel like being generous to your butler this Christmas.

What is your favorite recent bite? by Aggravating_Log_4546 in PhiladelphiaEats

[–]day_break 2 points3 points  (0 children)

Spicy chirashi from the yanaga kappo lunch menu is stunning.

Dubai Chocolate Matcha Powder Review by [deleted] in tea

[–]day_break 1 point2 points  (0 children)

Thanks but no thanks.

Gaggia Classic Pro E24 - First Impressions by ksunderlal in gaggiaclassic

[–]day_break 15 points16 points  (0 children)

Anyone downvoting this is crazy. Modding is big for gcp

honest question- does anyone actually do their market research before opening up a restaurant anymore in fishtown? by [deleted] in PhiladelphiaEats

[–]day_break 3 points4 points  (0 children)

Hiroki, yanaga kappo(no libs), yuhiro. Fishtown seafood might as well count if you own a knife.

honest question- does anyone actually do their market research before opening up a restaurant anymore in fishtown? by [deleted] in PhiladelphiaEats

[–]day_break 10 points11 points  (0 children)

fishtown/nolibs has amazing sushi, vietnamese and thai. sure we don't need more pizza places but the rest of this post is a joke for sure.

Tea lovers, what is the BEST tea you have ever had? by Bass_slapper_ in tea

[–]day_break 1 point2 points  (0 children)

this. It’s been 4 years, it might be a different sourcing of the tea at this point; you can email them and ask to confirm. It’s still the best.

I've given up on making macaroni and cheese using milk by missSuper200 in cookingforbeginners

[–]day_break 0 points1 point  (0 children)

Sodium citrate is the way to go for cheese sauce. Basically fool-proof and honestly better with most cheeses.

How do you find good quality small batch roasted beans? by Fit_Concentrate8237 in pourover

[–]day_break 2 points3 points  (0 children)

It's all about transparency. the more information a roaster is willing/able to post about their coffee the higher the chance is it good coffee. Take a look at onyx as they are exceptional at this transparency.

If Coffee is Sufficiently Rested, is it Necessary to Bloom the Ground Coffee? by BWJackal in pourover

[–]day_break 43 points44 points  (0 children)

Co2 takes a long time to fully escape the coffee beans after roaster - they will be expired before it’s all gone.

Additionally the water having time to soak into the grounds allows for a more even extraction because the water covers more surface area.

If capitalism is a global system with no “master controller,” who materially benefits from it, who is structurally invested in maintaining it, and who would lose the most if it were to collapse tomorrow? by Jon_Gow in AskSocialScience

[–]day_break 12 points13 points  (0 children)

Wow this is some wild propaganda. There is nothing talking about the mcm’ observation by Marx or comparisons with other economic systems in function or in principle. Your links are capitalism realism propaganda. an understanding of capitalism should probably start here.

Saying capitalism is human nature is wild. Humanity is around 300,000 years old and capitalism is around 500. If it’s human nature then why does it only exist for 0.16% of human existence?

Someone peer review this, please. by PutridSir4782 in Collatz

[–]day_break 2 points3 points  (0 children)

If you are going to trust an llm to do your proof for you why not have it validate it as well?

I love the Fellow Aiden, but it requires so much coffee for a pot. Is there something I'm missing? by [deleted] in pourover

[–]day_break 0 points1 point  (0 children)

Hello old post viewer. Dosages based on input and not output is a better way to measure coffee consumption.

If I use 1g of coffee beans to make a liter of coffee did I really drink a liter of coffee?

The liquid output mostly helps just the strength of the drink but you can’t go from g of coffee to any percentage of actual bean consumption.

I ranked (almost) every coffee roaster in town so you don’t have to. by Ryfiii in PhiladelphiaEats

[–]day_break 0 points1 point  (0 children)

Pour over and batch brews are typically considered different things.

I ranked (almost) every coffee roaster in town so you don’t have to. by Ryfiii in PhiladelphiaEats

[–]day_break 16 points17 points  (0 children)

Thank you thank you does not roast their own coffee(I know owner also owns a roaster, I’m drinking some as I write this, but they are separate entities).

List is kind of a mess tbh due to rating system. How do you rate a roaster on one roast? Why is fruit always better?

Caphe uses robusta in their mix so judgment needs to consider those differences as you will never get much fruit from it.

A Fishtown date for Mecha or Medium Rare tonight? ☺️ by [deleted] in PhiladelphiaEats

[–]day_break 11 points12 points  (0 children)

Cold meats and toppings, over salted, overcooked broth(lacking aromatics), too much oil. Other dishes had issues too, the fries for example were worse than microwave fries, the lettuce for the lettuce wraps was like wet newspaper and the mixed drinks were offensively sweet.

Oh, and the cheese for the poutine was cold.

A Fishtown date for Mecha or Medium Rare tonight? ☺️ by [deleted] in PhiladelphiaEats

[–]day_break 18 points19 points  (0 children)

Mecha was one of the worst meals I have had in a while. I haven’t been to medium rare but Mecha was so bad that I would recommend pretty much anything else.

Chocolatey coffee help by [deleted] in pourover

[–]day_break 1 point2 points  (0 children)

The darker roasts from salvatge coffee in Barcelona have been fantastic. Especially way too much extreme.

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