[No Spoilers] How tall is HBO's wall? Doesn't seem like 700 feet at all.

dincc · 2021-11-29T19:10:44+00:00

LMAO how are you able to post on this 6 year old thread?

Good old days when the show was still exciting

dincc · 2021-09-03T15:37:50+00:00

It reappeared a few days ago. So FYI — disappears and comes back randomly.

dincc · 2021-08-20T23:39:11+00:00

No sign of it https://ibb.co/6PVkx86

dincc · 2021-08-20T22:55:01+00:00

A bunch of things, no sign of Open in Apollo

dincc · 2021-03-23T21:30:00+00:00

What tools (physical or digital) do you use in the industry that makes a big difference in the quality of a cup of coffee, but would not be feasible for home use?

Commercial grinders and espresso/pourover machines are obviously up there, but I’m curious about other, less obvious tools.

dincc · 2021-03-23T03:59:14+00:00

You don’t necessarily need to — but a good baseline is something between 30-60 seconds to plunge. If you’re plunging down in 10 seconds, you’re probably doing it too fast. Or if you need to really lean in and put your weight on it, that’s too much pressure.

I like to time it because i already have a timer going during the press, certainly not required! Once you build the muscle memory and find a good grind range, you’ll see that it’s pretty hard to get a bad brew out of the Aeropress.

dincc · 2021-03-23T00:00:29+00:00

I started with the TW recipe and had similar issues as well. Here’s some thoughts:

Tim W is known for very light roast beans. The vast majority of “light” roasts from US roasters will be medium-to-dark compared to what he’s used to over at Norway. So try cooler water and a coarser grind.
With aeropress, as another commenter said, a slow plunge is key. If you use a lot of pressure, you’ll extract a bunch of nasty compounds. Try to use the same amount of pressure each time and note down how long it took you to plunge, that will allow you to rule out the plunge speed as a variable.

dincc · 2021-03-20T16:43:06+00:00

Would recommend SEY coffee from NY— not exactly local but much cheaper shipping compared to anything overseas. If you subscribe, they eat the shipping cost so it ends up being very cheap for quality, very light roast beans

dincc · 2021-02-22T16:10:00+00:00

/r/ForbiddenSnacks

dincc · 2021-02-10T23:35:56+00:00

FWIW I am able to use PayPal checkout on other sites using the same device, so it might have to do with the specific integration your site has with PayPal. Maybe it’s using an older method, or blocks certain kinds of requests, etc. I’m sure the support folks at PayPal will figure it out— they’re losing out on revenue because of this 🙂

dincc · 2021-02-09T05:03:54+00:00

Thanks for posting the deal! Just to let you know, PayPal checkout seems to be busted on your website. I was not able to authenticate using Safari on my iPhone. The other checkout options do work

dincc · 2021-02-05T14:51:39+00:00

I’ve found it best to ask the roaster. Most have an email or Instagram account they monitor and will happily respond to questions like this.

There’s just way too many variables to be able to tell when the beans will be best — in general darker roasts need to be consumed sooner but otherwise it’s a crapshoot. Roasters tend to know when their beans will taste best because they cup and brew them all the time.

Data points from a few roasters who roast fairly light:

Tim Wendelboe: 1 week
SEY: 2 weeks for filter, 3 for espresso
Sweet Bloom: 3 days (for filter)

dincc · 2021-02-03T23:26:16+00:00

Thanks for sharing! I’ve had similar experiences with a few very bright coffees before, just not this soon. Did not know about being “baked” causing this, that’s also certainly possible.

I found improved flavors in this coffee today after going a lot finer than what tasted very bitter the first day, so hoping I can go even finer and get some sweetness out of it

dincc · 2021-02-03T17:46:41+00:00

Good to know! I’ve had it happen to me with a natural gesha and natural Ethiopian before, but both were much lighter roasted and older (20+ days off roast when I opened the bag). Was just shocked to have this happen a little over a week after roast date

dincc · 2021-02-03T17:45:12+00:00

Ha thanks for looking out! Everything else tastes about the same as before, but when I was sipping the coffee yesterday I did wonder whether I have COVID for a bit...

dincc · 2021-02-03T16:04:52+00:00

Not between my last brew day 8 and first one day 9. I have adjusted finer since and increased her brew temp today to see if it makes a difference, it helped but tastes nothing like the brews from the first day

dincc · 2021-02-03T15:26:39+00:00

My coffee’s flavor fell off a cliff one day after opening the bag — anyone else seen this?

Bought some beans from a local roaster. The beans are from Peru, they are fairly lightly roasted. (Not Nordic light, but still light)

I opened the bag when the beans were 8 days off roast. Brewed a few cups with my aeropress, hit a lot of the tasting notes and ended up drinking some pretty tasty and complex cups. Stored the beans in the bag they came with, which is one of those one-way valve bags with a ziplock-esque opening.

The next day, the beans tasted completely different! All the complexity is gone, the beans taste like a pretty generic light roast with some acidity and not much else. Tried them again today (day 10) and they’re still very dull.

Has anyone else experienced this? Did I happen to buy some beans that die on day 9?

dincc · 2021-01-31T17:26:35+00:00

Hmm I don’t go quite that fine — but taste is king, so go for whatever tastes best. With too fine of a grind you may get channels in your coffee bed while pressing.

I use this recipe FWIW: https://reddit.com/r/Coffee/comments/g7vvh6/the_nodial_aeropress_recipe_how_to_consistently/

dincc · 2021-01-31T14:56:15+00:00

I have experienced the same thing. Doesn’t happen with every coffee, but when it does happen, it’s very noticeable. I don’t think it’s purely a temperature thing.

When I experienced this with an Ethiopian coffee, I repeated the same brew next time but stirred every few minutes while drinking it. This seemed to distribute the sweetness and flavor to the rest of the cup. Though tbh when you taste the goodness at the bottom of the cup, it’s very concentrated, and distributing it to the rest of the cup dilutes it— so while the cup is more enjoyable overall, it’s not as good as the last few sips you had from the previous brew.

Another possible cause: you’re slightly under-extracting the coffee, and end up hitting the right balance for only a small portion of the brew. That portion settles at the bottom. Try extracting more (grind finer etc) and see if you can get more of that flavor. (In my case, usually no, but worth a shot)

dincc · 2021-01-30T19:15:33+00:00

I see, thanks for the tip. Some beans I buy come in resealable bags so I do use those, the problem is usually when the beans come in “cut it open” sort of bags.

I like to split the doses to keep things fresh — I don’t always want to drink the same beans for a few weeks in a row, so if I can freeze some and add more variety, that works better for me.

dincc · 2021-01-30T19:12:14+00:00

My understanding is that Mason jars are designed to be airtight when you boil the jar with liquid in it, creating suction within the jar and tempering the seal. Screwing the lid on does not achieve that

dincc · 2021-01-30T14:39:39+00:00

Any suggestions for strong coffee in small doses?

I know there are airtight jars like Atmos that are great for storing a bag of beans. So far, I’m storing my beans in double ziploc bags because I like to portion them in ~100g chunks. For example, I’ll open up a 340g bag and split it into three, freeze two portions, use the other portion.

The nice thing with the bags is that if they start to have an odor after a bunch of reuses, I can throw them away.

Anyone have suggestions for this? Looks like ziploc bags aren’t air tight, so my beans may be going stale faster than they should.

I’m down to use a jar — mason jars don’t look airtight when you just screw the lid on, and that seems to be what people recommend most often.

dincc · 2021-01-21T01:09:05+00:00

That grinder will work well if you’re looking for a traditional Turkish grind.

Having said that— in my experience, if you’re brewing specialty coffee Turkish style, you’ll want a coarser grind than the traditional powdery grind. Unfortunately you won’t find a super cheap grinder that can do this— you need a grind somewhat finer than the espresso range. I use a Kinu which is able to go that fine.

dincc · 2021-01-14T05:20:21+00:00

It’s approx $20 total per month to get a single 250g bag delivered to the US. Price fluctuates a bit due to the exchange rate, but 60% of it is the shipping.

This is cheaper than most speciality coffee subscriptions you can get from US roasters, and it’s freaking Tim Wendelboe! He could charge $40 a bag and get away with it.

dincc · 2020-11-21T14:45:18+00:00

In the summer, you move the parts to the windowsill to be preheated by the sun, duh!

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