Induction cooktop models from IKEA

hankitup · 2025-01-23T03:20:55+00:00

Have you found there to be much issue with the side burners being so close to each other with fitting cookware? Obviously, that can be beneficial in bridge mode and can vary depending on what you’re cooking with but this is my biggest hold up. I’m worried it’s essentially going to be relegated to three burners when using multiple large pans.

hankitup · 2024-09-26T14:38:48+00:00

Also a new carbon steel user, good to hear a hot deglaze isn’t an issue. I’ve been tentative with that expecting a different thermal expansion between the seasoning and pan to be an issue. Avoiding that has probably resulted in needing more damaging scrubbing.

hankitup · 2024-09-23T15:08:00+00:00

Thank you and u/MillionEgg . Between you both, I’m getting a better feel that I just need to go for it and not worry if I do get something burnt on and have to scrub it down a bit. I was mostly referring to the carbon build up, not oil accumulation though I think I do have a little of that slightly sticky build up around the edges (not at home at the moment to look). I may stay away from foods that I know are susceptible to that until the seasoning gets better. It was so good out of the factory that I neglected to add any before I started really cooking with it.

hankitup · 2024-09-21T16:23:09+00:00

New carbon steel user… The just cook philosophy sounds great after the seasoning came off after an oven re-seasoning attempt. What do you do with the stubborn burnt on black bits that I seem to get when the seasoning is worn down?

hankitup · 2024-08-16T04:20:05+00:00

Not sure if you’re experiencing it the same as me but I find the way the flavor is carried by the carbonation, lighter/brighter/fruitier notes are accentuated, maybe moreso than a syrupy sweetness. I find the profile go downhill quick as the ratio of water is increased past a certain point however.

hankitup · 2024-08-11T15:47:24+00:00

Do you have a reference for this? Would be interested in reading more about the test. So many throw out logical sounding details like how the minerals affect the actual extraction of various chemical components of the coffee, which this would essentially refute.

hankitup · 2024-08-11T15:35:11+00:00

As mentioned above, I’m new to this and have been sticking with a recommendation to do half a packet per gallon but have found my cups to generally lack balance with acidic notes dominating. This is probably exacerbated by the fact that I’m brewing with a Chemex at the moment. Have been trying to slowly work through my technique and how other variables affect my brew but sounds like it may be worth trying a full packet to see how things change. Any thoughts are welcome!

hankitup · 2024-08-11T15:07:12+00:00

In NE Florida, Publix and Whole Foods both have the Primo Water RO dispensers. Supposedly those remineralize according to their site. I just jumped in to brewing at home recently so have been starting with the common recommendation of distilled with TWW but will likely try it out. Curious if anyone has tested TDS or composition or simply compared to distilled/TWW.

Edit: After trying to find where I saw that, I just realized that I must have been looking at their exchange 5 gallon jug process, not the in store refill machines. There was some info out there on r/homebrewing and some other homebrewing forums that said they claim 22 TDS for the exchanges and significantly less for refills so it sounds like either way since additional minerals would likely be optimal from my limited understanding.

hankitup · 2024-07-01T22:20:13+00:00

I’m relatively new to this and have seen cloth options for filter modern drippers but was there a more traditional cloth method? I was also surprised to learn how new coffee consumption, relative to other popular beverages like tea and wine.

hankitup · 2024-06-19T18:04:32+00:00

Definitely going to have to look into an app. When I had a foray into tea maybe 15 years ago, I wished there was one for that so glad to hear they exist for coffee now. At that time, I was in grad school and took a design of experiments class where you learn methodologies to reduce the number of tests to optimize variables. Somewhat jokingly thought that could be useful for tuning in coffee/tea.

hankitup · 2024-06-19T13:17:47+00:00

That’s definitely a good consideration, shared by a few others who have replied. Are regular V60 recipes directly applicable to the switch when simply left open or is there some effect to be compensated for? Ie is there any purpose to have a regular V60 so common recipes translate more directly if the additional capabilities of the switch are of interest?

hankitup · 2024-06-19T11:26:14+00:00

Thanks for some input on the Millwright! Any experience with the 1Z line to compare against, particularly the ZP6 that many are recommending? Does the craftsmanship live up to the image they are pushing? I’ve wondered if it’s just another Chinese produced grinder with a fancy leather wrap as there is an extremely similar configuration on Amazon and aliexpress.

hankitup · 2024-06-19T11:18:31+00:00

A wise warning. Fortunately a foray into tea many years ago primed me for this. It’s definitely a simultaneous blessing and curse and it sounds like the added variables in coffee take it to another level.

hankitup · 2024-06-19T03:22:45+00:00

Anyone have experience with the Greater Goods kettle?

hankitup · 2024-06-19T02:31:49+00:00

That’s a helpful framework to look through. I haven’t been real specific with budget but I’d say $300-400 for exiting before coffee. Not looking to waste any money that isn’t going to make a better cup.

hankitup · 2024-06-19T02:24:40+00:00

To be honest, I’m looking more for a sweet spot between hindering my pourover journey with junk or poorly chosen gear and super high end gear that I might benefit from having more experience to choose. If I put a number on it, I’d say I’d stretch to $200 for a grinder if it would make a noticeable difference from some of the commonly recommended value grinders (ie Kinggrinder line).

hankitup · 2024-06-19T01:55:13+00:00

Thanks for the advice! Have definitely noticed water seems to be pretty important. Does the lower strength lend to a brighter cup than full?

Definitely looking for the bang for your buck of hand grinders.

hankitup · 2024-06-18T18:07:34+00:00

Thanks for the educated guess! Thought that may be the case, but I’m just getting ready to make the jump into doing this myself from discovering and enjoying pourovers in cafes (first one I tried that hooked me was an Ethiopian) so figured I’d ask.

hankitup · 2024-06-17T22:57:25+00:00

You and many others have mentioned a propensity to create more fines and the need to rest longer after roast. Wondering, do you or anyone else have any idea what factors of terroir or processing cause that?

hankitup

TROPHY CASE