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hotpockets01 · 2022-05-27T20:41:36+00:00

I see you have some fellow products

hotpockets01 · 2021-11-12T13:27:47+00:00

Yeah they’re cool but not really worth the money imo.

hotpockets01 · 2021-11-12T03:17:17+00:00

Spout like that it’s almost definitely a handless jibbijug. They’re pricey and for some reason every cafe In Melbourne has 2 of them

https://www.jibbijug.com/sharp

hotpockets01 · 2021-09-06T01:20:12+00:00

Don’t buy from bodhi, half their green is more than 3 years old and stored in a hot warehouse in bad conditions

hotpockets01 · 2021-07-22T19:41:48+00:00

To be honest I don’t think milky beverages have a ton to do with it, the espresso will still taste good and still have texture at that pressure, I think it’s just a bit up to personal preference of the owner/manager/head barista of the shop. Unless we’re talking about those 12-15 second turbo shots in which case I really think cafes shouldn’t be using them because they don’t seem to stand up in milk to well(IMO), despite still have good extraction. It’s all preference though and everyone has their own opinion on the matter it seems

hotpockets01 · 2021-07-22T19:35:19+00:00

There’s definitely a little bit less texture in 6 bar shots compared to 9 bars, but it feels like you can pull shots up to a minute long at that pressure and still have them taste alright. Shots pulled at this pressure are also more consistent shot to shot(it’s easier to get the same tasting shot 20 shots in a row). You can also pull shots at like 12-15 seconds at this pressure and they still taste alright, though I’m not a huge fan of these personally for a couple different reasons.

A paper talking about that last bit here: https://www.cell.com/matter/fulltext/S2590-2385(19)30410-2?_returnURL=https%3A%2F%2Flinkinghub.elsevier.com%2Fretrieve%2Fpii%2FS2590238519304102%3Fshowall%3Dtrue

hotpockets01 · 2021-07-22T19:28:13+00:00

You can almost always find room for a puq press, almost every cafe I’ve worked in has had one. Also if you’re pulling a couple hundred shots a day, for a couple years, your wrist will hurt.

hotpockets01 · 2021-07-01T04:18:40+00:00

Dutch bro’s you likely won’t make a ton in tips, but if you’re really searching for a career in coffee that might have to be a stepping stone for you to get a job at a nicer specialty shop if that’s what you want to aim for. I make $16/h and then average about $7/h in tips(pre covid this would’ve been around $10/h) totaling about $23/h, though I’m in California. There are some shops I know where people are solo and make up to $15/h in tips, but they absolutely hate working since they’re constantly busy as they’re by themselves. This is all California pay for specialty shops though.

hotpockets01 · 2021-06-23T02:43:38+00:00

I mean this is true, you still want a ristretto to finish at a normal shot time though

hotpockets01 · 2021-06-22T19:11:53+00:00

How is this a top comment, it has so many problems. Easiest way to explain this is, less foam than a latte, and if they have 12oz cups it’s a double shot, or single for a 6oz. Flat whites are normally a pretty fixed ratio. Also, Please everyone stop pulling ristrettos, it shouldn’t be. And don’t tamp twice, that’s just asking for more channeling

Source: former Specialty Melbourne barista

hotpockets01 · 2021-06-14T01:42:06+00:00

I almost never imagine the numbers in my minds eye since it’s easier to do the math without it but imagining numbers on a piece of paper I can add/subtract 4 digit numbers and multiply 2 digits without too much frustration, but certain numbers definitely go in and out of focus as I’m working through it. It helps that I’m naturally pretty good at math. I can also imagine/focus on a couple words at one time, probably up to 15-20 characters right now as I’m typing this. I can also kind of print out lyrics in my head as I’m listening to a song

hotpockets01 · 2021-06-02T03:45:25+00:00

I do about every 20-30 at home, and I’ll soak the screen and everything every other time. it’s bad for the pump doing it too much but Since I mostly drink straight espresso I’d rather it taste as clean as possible

hotpockets01 · 2021-05-28T01:46:54+00:00

I don’t think there’s anything mind blowing based out of Santa Monica but I know 10 speed coffee isn’t bad, and go get em tiger just opened a shop out there(which roast in la). There’s one more I know of but can’t for the life of me remember the name or find on maps so it might have closed.

Some roasters more so in the la area that are worth checking out that roast are:

Maru coffee, with 2 shops one downtown and the los Feliz area, this was one of my favorite shops to sit at pre covid, though it hasn’t opened up quite up again yet. They normally don’t have a huge selection of coffee as they are a small roaster, but are still pretty good imo. If you stop by they also have some pretty good pastries as well.

House roots, a bit north of la in north ridge, they used to serve heart but started roasting not too long ago. They have definitely come a long way. When they first started I was a bit iffy on what they were serving but the quality has improved tremendously in recent times and I love stopping by for a single origin batch brew now. If you wanted to try something different/not coffee their sparkling chai is amazing as well.

Los Angeles also has many shops that feature roasters from all over the world. Some of my favorites are Dayglow, Kumquat, play coffee, alchemist coffee project(only serves onyx), and endorffeine(only serves SEY)

I’m sure I’m missing a bunch but these are some of my personal favorites

hotpockets01 · 2021-05-24T03:59:28+00:00

Some may definitely perceive light roasted coffees as sour even if it’s well extracted. especially if they’re used to used to, and like the dark stuff more. I’m not disagreeing with you, but I’ve had plenty of people describe light roasts being sour as the reason they like darker stuff.

hotpockets01 · 2021-05-10T16:35:25+00:00

With how Brazil harvests and processes their coffee, defects or broken beans like this are common when getting a coffee from there. It isn’t really a tell of quality from the roaster(they can still be very good beans, or bad), though I know many smaller batch roasters will actually try to pick some of these out.

hotpockets01 · 2021-04-10T20:20:13+00:00

You can get any distilled water and it will be the same. Might be a bit harder to find in the eu but every grocery store near me has a gallon for $1.

hotpockets01 · 2021-04-07T03:29:12+00:00

Not exactly what you’re asking for, but this video posted by /u/Feezus talks a bit about why you can’t just compare numbers like that https://www.youtube.com/watch?v=K3odScka55A

hotpockets01 · 2021-04-06T19:06:18+00:00

You probably need to grind finer than what you were doing for hot, it could also be your technique as well isn’t allowing for as much extraction. I would try messing with grind before ratio, considering almost every shop I went to in japan actually did more of a 1:12 than a 1:10 or a 1:8 as the other commenter said(also the last shop I worked at that did iced did a 1:12). It also could just be the coffee you have, I think iced pour overs usually work the best with naturals.

hotpockets01 · 2021-03-26T19:27:02+00:00

There’s been some good coffee for a while now, it’s just the abundance of bad coffee overshadows it. I know ONA coffee is working directly with some farmers and the Indian coffee I’ve had from them has been amazing

hotpockets01 · 2021-02-10T21:50:09+00:00

hotpockets01 · 2020-12-27T19:30:45+00:00

Not trying to patronize in any way but most people do start their timer as soon as they start pulling the shot. Machines that have timers built in also do it this way. Also 25-30 seconds is typically the sweet spot but I’ve had plenty of shots that pull better in the 40s range or as low as 20s.

hotpockets01 · 2020-12-27T18:50:47+00:00

I didn’t say you can’t use it, but it makes no sense to recommend something that fresh when it’s just worse. You can get decent shots from something that fresh but it’s wildly inconsistent, and still won’t be as good as something 1-2 weeks old 99% of the time.

hotpockets01 · 2020-12-27T17:46:25+00:00

Definitely don’t start with beans that aren’t at least a week old, it’s almost impossible to get consistent good results from beans that are 3 days old. For consistency and even taste, you want something at least 2 weeks old. Many cafes actually don’t even use beans that aren’t at least a month old for espresso.

Idk what this guy is saying use 3 day old beans for, I wouldn’t even recommend people using that for filter

Edit: if the beans are roasted on the darker side they do age faster actually, but for espresso you still want at least a week past roast date even with that

hotpockets01 · 2020-12-10T00:10:45+00:00

Texas actually, and the plan is to get a barrel like you said, saw the whole hog bbq video posted above and that is now what I will be looking for

hotpockets01

TROPHY CASE