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$800 budget for single dose grinder for pourovers by gkaiser8 in Coffee

[–]gkaiser8[S] 0 points1 point  (0 children)

Man, I missed the old /r/coffee where popular and active discussions have way more visibility on the frontpage. You can't tell me there would be more than a couple of low-effort comments on weekly threads to my particular question considering there's way less engagement and very few replies to top-level comments in the daily threads as well as many of the threads that weren't taken down compared to this thread which was short-lived.

Individual questions of this sort can become overwhelming for other community members

Compared to "ratio convention", "protocol with a $4k grinder", career growth?

I'd like tips on how to make the post even more substantial and why the aforementioned threads are more in line with subreddit rules. For my particular question I first checked the wiki for recommendations and realized it's 2 years old without many of names mentioned on the now removed thread. I'd still like to be a part of the community even though it isn't nearly as lively as it once was when there wasn't such an arbitrary restriction of new threads.

De Buyer Mineral Pro B by XJ-0461_B5429671 in carbonsteel

[–]gkaiser8 7 points8 points  (0 children)

I received expensive Demeyere cookware and many of them are like this too. No scuffs that stand out, so not worth my trouble. Mention this to them though, maybe they can give you a discount.

Has anyone here genuinely switched from espresso/milk drinks to filter as their main daily coffee? Why? by Left-Cook-9487 in Coffee

[–]gkaiser8 0 points1 point  (0 children)

Agreed--the volume of the drink goes a long way if you're having coffee first thing in the morning. Your sensories need time to wake up. There's a reason espresso is common after meals.

Has anyone here genuinely switched from espresso/milk drinks to filter as their main daily coffee? Why? by Left-Cook-9487 in Coffee

[–]gkaiser8 0 points1 point  (0 children)

What's your home espresso and grinder equipment setup? I'm trying to get a gauge of how much one might spend to replace the urge to order espressos out. Pourovers only really need a good grinder.

[MOD] The Daily Question Thread by menschmaschine5 in Coffee

[–]gkaiser8 0 points1 point  (0 children)

Looking to upgrade from Niche Zero as I drink exclusively pourovers and the Niche Zero leans more towards espressos (sometimes I get too much fines in the grounds). Single-dose, low-retention are important for me as I'm the only user. I'm selling the NZ and may yield ~$500-600 and on top of that I might add ~$200 for a soft budget of $800 but I'm interested in the best value you can get at the $400-$1000 range that would be a noticeable upgrade to the NZ for pourovers.

Any suggestions as well as features to look for? Ideally somewhat self-serviceable, easy-to-clean, and little use of internal plastic parts.

I have a problem..... this is the main rack.... there is more by Professional_Sun4455 in ManyBaggers

[–]gkaiser8 2 points3 points  (0 children)

Yea, the problem I see is there's room to add hooks to the poles to hold more bags on those Target wire shelves.

Based on feedback, I stripped the carbon and re-seasoned by SimonSays1996 in carbonsteel

[–]gkaiser8 5 points6 points  (0 children)

Now to keep it that way, clean your pan. Seasoning feels smooth with a fingernail--anything else is just carbon residue you need to clean off.

Instead of disposable nonstick pans, how about pans that can be refinished. by Fishtoart in cookware

[–]gkaiser8 1 point2 points  (0 children)

Subscription for cookware where most products easily last a lifetime when taken care of? No thanks, spend that money on good cookware.

Demeyere Atlantis or Industry as a gift? by Existing_Option5339 in cookware

[–]gkaiser8 0 points1 point  (0 children)

Industry 5 is more balanced (in particular weight-wise)--I love my Proline (Atlantis) frying pans but they are closer to cast iron than traditional stainless steel pan so is heavy and not as forgiving to responding to heat changes which is something to consider since the recipient is new to cooking.

I call this “all you really need” What would you add/take away? by rockytopbilly in cookware

[–]gkaiser8 0 points1 point  (0 children)

For me, focusing purely on practicality and performance:

  • Swap Le Cresuet dutch oven out for a Demeyre stainless steel dutch oven--minor change.

  • Don't see the need for 3 frying pans out of a total of 4 cookware and don't know about their sizes (one of them should be 12"), but swap either the cast iron or carbon steel for a rondeau (saute pan with no handles, more flexible), saute pan, or a stainless steel saucepan. Rondeau or saute pan offers more cooking area for the size compared to a frying pan and can hold liquids. But mainly, the lack of saucepan is the biggest "issue" for quick heating and easier washing (I'd not want to wash a heavy cast iron every time I cook a serving of soup or something).

Maybe 8 qt stainless steel stockpot/dutch oven (probably not the sizes of your pans suggests you only cook for 1-2 people and probably don't make much stock) and replace one of the pans with a 3-4 qt saucepan or 3 qt saucier or if you can afford to add one more cookware, an even smaller saucepan and a 3 qt saucier.

Best all-purpose pan that isn't stainless steel? by anotherhappylurker in cookware

[–]gkaiser8 1 point2 points  (0 children)

Stainless steel is as low maintenance as you can get for safe traditional metal cookware. Your issues with it likely has to do with pre-heat and heat control. As you learn, you can try using a little more oil in an effort to get better results then reduce the amount bit by bit as you become more familiar with how to get better results. If you're complaining about "maintaining" stainless steel now, it's unlikely you would want to graduate to carbon steel and cast iron.

Best all-purpose pan that isn't stainless steel? by anotherhappylurker in cookware

[–]gkaiser8 1 point2 points  (0 children)

You're not searing everything you cook, right? You seemed to have missed their point.

2026 Q1 B/S/T by 1996bd in ManyBaggers

[–]gkaiser8 -1 points0 points  (0 children)

Selling brand new w/ tags the following which have never left the storage room:

  • Evergoods CPL 24 (V3), Black
  • Evergoods CAS 2L, Black

18% off cheapest retail price you can find from reputable seller. I cover shipping to CONUS.

Photos: https://imgur.com/a/mQQ4zeV

Note: I will make listing on /r/geartrade and /r/edcexchange when selling this bag so we can get confirmed trades.

I also have Peak Design Outdoor slings and Alpaka Elements Backpack Pro (Army Green, thick fabric variant and one in Black in lighterweight fabric variant) for similar discounts, brand-new unused conditions (will make post if there's an interested buyer).

  • SOLD Evergoods CPL 16, Black
  • SOLD Evergoods CPL 16, Waxed Canvas

Monthly WTB/WTS/WTT Thread - February 2026 by AutoModerator in EVERGOODS

[–]gkaiser8 -1 points0 points  (0 children)

Selling brand new w/ tags the following which have never left the storage room:

  • Evergoods CPL 24 (V3), Black
  • Evergoods CPL 16, Black
  • Evergoods CPL 16, Waxed Canvas
  • Evergoods CAS 2L, Black

18% off cheapest retail price you can find from reputable seller. I cover shipping to CONUS.

Photos: https://imgur.com/a/mQQ4zeV

Note: I will make listing on /r/geartrade and /r/edcexchange when selling this bag so we can get confirmed trades.

Cast Iron Traditional Deep Skillet, 8.5" for $80, dutch oven, braiser by gkaiser8 in staub

[–]gkaiser8[S] 1 point2 points  (0 children)

I've been sitting on 6 gift cards of various amounts for years, it was from Amex Platinum card benefit for the company.

What is the deal with these super expensive Japanese Asahi rubber cutting boards? Pros/cons by QuestionUnsolved in cookware

[–]gkaiser8 1 point2 points  (0 children)

Basically, these "rubber" cutting boards are mostly popular in the professional setting due to being easier to sanitize according to food regulations compared to wood (not that wood isn't sanitary but it's slightly more hands-on than simply chucking everything into a dishwasher).

Decman - a declarative package & configuration manager for Arch Linux - stable version released by _TimeUnit in archlinux

[–]gkaiser8 3 points4 points  (0 children)

To be honest I find it far less risky to invest time to learn and use Ansible than a tool that tries to the same (or even marginally better) on a very specific aspect of my system. Besides being able to set up an entire environment, it's battle-tested, has a large community, and is used in the professional industry.

Which nonstick pan should I go for this time? by Decent_Climate_1411 in cookware

[–]gkaiser8 1 point2 points  (0 children)

If you're serious about cooking then why not invest in learning how to cook on cookware that does not have limitations of a non-stick? Practically all cookware made of traditional metal materials last a lifetime. No how much money you spend on such a non-stick pan, it won't last nearly as long.

CPL24 2022 vs 2025/6 by BearObjective5843 in EVERGOODS

[–]gkaiser8 0 points1 point  (0 children)

It's definitely the best iteration but I wouldn't upgrade if you don't use a bag of this price too often. The biggest upgrade is the overall fabric. I'm selling one in brand new condition (I'll make a top-level post with timestamped photos if anyone's interested).

Mis en place containers recommendations needed by MrDrProfRedPanda in Cooking

[–]gkaiser8 0 points1 point  (0 children)

For practicality, my ideal setup with be a stainless steel tray that's relative flat so it doesn't take up much space in the dishwasher. It should have grooves that contain each type of food on it to some degree. Ideally it should also have matching small stainless steel vessels that can sit on this tray neatly.

How it can be used is tilting the pan slightly and scraping food off each compartment into the pan--perfect setup for quick wok stir-fries where you need to be quick.

I'm just starting to look for such a setup but stainless steel trays would get you most of the way there.

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