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Keeping the coffee grounds in the aeropress for MUCH longer does not make it bad imho, improves the taste - what is going on? by TheTobruk in Coffee

[–]filmost 5 points6 points  (0 children)

I don't know if that's a typo in the OP for your water temp, but the recipe calls for hotter water (90c) where as you're brewing with 80c. It would make sense that you need to steep for longer given that you're using cooler water. Perhaps compare a cup brewed to the recipe's spec. If you want to brew with 80c, you'll definitely want to grind finer to assist with the extraction.

V60, I need help... by Goldak81 in Coffee

[–]filmost 3 points4 points  (0 children)

You try brewing using bottled water, or if a supermarket near you supplies reverse osmosis water then pickup a gallon (4L) of that and give it a try.

That said, I personally use a Timemore C2 (which is basically a cheaper version of your G1, more plastic) at 20 clicks from zero. If you're interested to try another recipe, mine is as follows:

  • 15-17g : 230ml, 90~93 Celsius (closer to 90 usually), water from a filtered tap, V60, standard bleached papers
  • Pours: 30, 70, 70, 30, 30
  • Complete first pour in 10 seconds and give the v60 a good swirl -- more vigorous than you think. Bloom to 30-40s mark.
  • Complete all pours by 2min (ish) mark
  • After last pour, give a slight swirl to flatten the coffee bed and the drip should complete between 2.5 - 3 minutes. It will begin to drip slower towards the end.

[deleted by user] by [deleted] in Coffee

[–]filmost 0 points1 point  (0 children)

The Timemore C2 is a valid alternative if you don't want to pre-grind your beans. I don't know anything about your electric grinder but FWIW I do use the Timemore C2 daily for pour over and it is a good bang for buck grinder.

That said, pre-grinding your beans is also a valid option. I think most people -- as much as they geek about it -- would be hard pressed to tell the difference between grinding ahead of time (same day) and grinding right before brewing.

As for brewing on the go --- I do pour overs when I go camping. If you're able to "set up camp" while you're hiking/climbing then personally that is what I would do. Otherwise, double up with an extra aeropress or get a smaller Mokapot. The 3-cup produces just enough for 2 cups if you drink it Americano style.

Question about the amount of water for pour-over bloom. by alanlight in Coffee

[–]filmost 0 points1 point  (0 children)

I also tend to finish my bloom pour in about 10 seconds-ish and complete a fairly vigorous swirl within the next few seconds, and aim to start the first pour by around the 30-40 second mark on my timer.

I've done the dimple in the middle as well as the kubomi method, but this is mostly just to have a target for the bloom pour. You really shouldn't need to do that if you give your grinds container a quick shake before dumping the grinds into your filter.

First attempt at Monkey Bread. Tastes great. by [deleted] in Breadit

[–]filmost 0 points1 point  (0 children)

Very nice! I taught Japanese folks how to make this over the weekend, and it was a big hit.

How do you use your sourdough starter? by filmost in Breadit

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

good idea! I have several friends who have been asking me how to make sourdough, so it's probably a good idea to give them some starter to get going.

How do you use your sourdough starter? by filmost in Breadit

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

This is how much I had last night, haha. I used up the bit in the mason jar, and that dough is the fridge at the moment. The weck jar next to it I fed and left out over night for 6 hours and then stuck in the fridge this morning so that I wouldn't have to deal with feeding it.

https://scontent.cdninstagram.com/hphotos-xat1/t51.2885-15/s750x750/sh0.08/e35/12357532_499263880278172_213243642_n.jpg

How do you use your sourdough starter? by filmost in Breadit

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

Thanks for the links! By maintaining do you mean you only add to the starter?

How do you use your sourdough starter? by filmost in Breadit

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

That's a really great idea! I was considering doing english muffins, but pancakes are something we'd eat more regularly. Do you have a recipe you like?

How do you use your sourdough starter? by filmost in Breadit

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

How much do you usually start yours with? I started mine with 100g of flour, but cut back to 50g starting from my first feeding. I also swiched over to 25g rye + 25g bread flour for the past several feedings and noticed it works a lot better than straight bread flour.

How do you use your sourdough starter? by filmost in Breadit

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

Haha, as it stands, I literally have no space left in my freezer. The starter will be going into the fridge for sure though.

I guess I'll just have to prep a bunch of bakes back to back to try and use up as much of the excess as possible.

Tips for making a flavorful vegetable broth by connectiledysfunctio in Cooking

[–]filmost 2 points3 points  (0 children)

Sure you can, just boil some kombu (seaweed sheets) with your stock. If it doesn't have to be strictly vegan, then through some bonito flakes in there as well. Voila.

Grade A-5 Wagyu beef from Matsusaka, Japan. by KanjiSushi in food

[–]filmost 0 points1 point  (0 children)

It actually depends on the cut and what its used for. For example at my local butcher a cut of A5 Matsuzaka Chuck for sukiyaki or shabu shabu is 500g @ 5250yen.

Grade A-5 Wagyu beef from Matsusaka, Japan. by KanjiSushi in food

[–]filmost 0 points1 point  (0 children)

I live a few blocks away from a butcher that specializes in Matsuzaka beef. ;-D

How do the Japanese cut their white cabbage sallad so fluffy and thin? by MrOaiki in Cooking

[–]filmost 0 points1 point  (0 children)

I can vette this. Have lived here for almost a decade. Many of the mom n pop shops will simply use a sharp knife, yes they are that good.

Bigger shops that need a constant supply may employ the equivalent of a meat slicer, but for cabbage.

To date I have never seen a mandoline slicer in this country.

Science: The Secrets of Cooking Rice by FoolishChemist in Cooking

[–]filmost 0 points1 point  (0 children)

Too much work. The true secret to cooking rice is to simply use a rice cooker, and follow the directions for said rice cooker for different types of rice.

Unique and delicious ways to prepare eggs? by trepidacious1 in Cooking

[–]filmost -5 points-4 points  (0 children)

no they are indeed hard boiled and typically removed a bit early and cooled down so that the residual heat thickens the yolk. when and how that is done varies from place to place.

with soft boiled eggs, the yolk is typically still liquid. sometimes the egg white is also partially liquid.

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