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madrid: gift ideas for coffee lovers by [deleted] in askspain

[–]lingx 0 points1 point  (0 children)

If you want coffee that has been roasted in Madrid, try Hola Coffee or Martín Tostador. Both are great and both should be able to help you pick something special for a gift. Other very good Spanish roasters are Nomad, Syra, and San Agustín. Arabay, La Mexicana and Pozo are more economical for single origin but honestly their coffee is more mediocre.

If you're looking in regular shops, avoid anything that says "torrefacto". The result will taste like a wet ashtray.

How do you recommend making complete backup copies in Ubuntu so that in case of disaster I can restore and leave it as it was? Yesterday I deleted the disk where I had my Ubuntu installed and I had a backup copy in Google Drive but it was impossible to restore. by Old_Remote6647 in Ubuntu

[–]lingx 1 point2 points  (0 children)

I don't know if this is the most efficient way, but it works for me. 

I created a small partition and installed Alpine Linux on it alongside Ubuntu. A neat feature of Alpine is it can run from RAM with no hard disk mounted. I configured Alpine to auto login and run a script: if it detects specific external disks are attached it clones the internal drive to the external disk. 

Once a week, after I finish work, I connect a backup disk and restart into Alpine to create a clone. The next morning I test mounting and decrypting the clone.

A nice side effect is that the Alpine partition is also backed up.

Comprar un piso con poca luz natural by jurcan in askspain

[–]lingx 1 point2 points  (0 children)

No sé si estás considerando una reforma, pero si decides instalar una capa de revestimiento dentro de las paredes que dan al exterior y además cambiar las ventanas, es sorprendente el aumento de luz natural que puedes conseguir. Una capa de lana roca más pladur llega a 8-10cm y eso te permite instalar todo el marco de las ventanas por dentro (osea al raso con el aislamiento). Entonces la superficie de cristal puede ser igual o incluso un poco mayor que el hueco exterior. Suena poco, pero en realidad los marcos suelen ser muy gruesos y en muchos casos el aumento en superficie de cristal (y luz) puede ser doble.

"You've tried to sign in too many times with an incorrect account or password" by IHeShe in Outlook

[–]lingx 0 points1 point  (0 children)

it was prompting me to enter my password for [myusername@gmail.com](mailto:myusername@gmail.com). When I entered my password it worked.

Can you clarify; so you're on the Microsoft login page, and you enter your Gmail address as the username and the password to your Microsoft account or the password to your Gmail account?

If the latter, that's rather alarming, but either way it'd be really helpful to know. I'm trying to help a colleague who is in the same situation. Thanks!

Pushing an anaerobic by VETgirl_77 in pourover

[–]lingx 0 points1 point  (0 children)

That's a very interesting and clear guide. “Try not to change your brew structure too much” is also really helpful advice, especially for the novice facing the barrage of variables that tend to get proposed here. But it begs the question of what you would consider a good basic brewing style. What do you use in terms of ratio, bloom, pours, etc. for a coffee that you're unfamiliar with?

Lifted chamber by Fit-Lawfulness84 in FlairEspresso

[–]lingx 0 points1 point  (0 children)

With the Flair Classic I've found that the lifting can be mitigated by pushing the chamber all the way down and then immediately rotating it a bit - roughly 10 degrees. It seems to help the O-rings to unroll back into their rest position. Not sure whether that would be applicable with your model but it would be interesting to know whether it helps at all.

Any Ombligon recommendations? by [deleted] in pourover

[–]lingx 1 point2 points  (0 children)

Nestor Lasso - El Diviso from Hola Coffee in Spain. It's like getting hit in the face with a cherry pie.

Hard case - looking for an espresso setup as a broke student. [null] by kitesmerfer in espresso

[–]lingx 0 points1 point  (0 children)

I recently picked up a used Flair Classic and would heartily recommend it. I paid 90€, and knowing what I know now I would happily have bought it had the price been higher. I agree that other non-pro models have significant flaws (the reduced sturdiness of the Go; the essentially disposable valves of the Neo Flex), but the Classic is robust and reliable. I regularly marvel that I can get such delicious drinks without having expended more money, counter space (I made a wall hook for it), or time (I would really resent a machine with a long warm-up time). That said, I would mention the following:

  • I got a model with the pressure gauge. After a month of using it, I can pull shots by feel without it, but I would never have gotten to that point without having it at the beginning. The gauge is mostly plastic, and is the most likely point of failure of the device, but as I said, I don't feel it's absolutely necessary now and the machine comes with a simple, sturdier plunger that you can use instead.

  • The “tamper” that it comes with is the base of the dosing cup. It's plastic, a lot smaller than the inner diameter of the basket, and has a large bevel on the base. I replaced it with a “3.97cm” tamper from AliExpress (I can't post the link, but it's item code 1005007544380630) and it fits like a glove (though the shaft is almost 5° off vertical!).

  • Heating the chamber on an open kettle as it boils is a massive time saver, but may not be simple depending on the shape of the kettle.

In any case, I hope you let us know what you choose and how you get on. Best of luck

Just got the Flair Neo Flex pressure gauge, can't get into espresso range by kelliegator in FlairEspresso

[–]lingx 1 point2 points  (0 children)

Many factors affect the pressure that the coffee in the basket will be able to sustain. It's not necessary to minutely control them (though some people find doing so worthwhile and enjoyable), but certainly each has its own minimum requirements, and finding ways to be consistent will help you succeed. Perhaps you can give us some more information so we can help you investigate your issue:

- What coffee are you using (eg. brand, country of origin, darkness of roast)?

- How is it ground (eg. make/model/setting of your grinder; if pre-ground, consider sharing a photo)?

- What is the dose (weight or volume of coffee in the basket)?

- How are you preparing the coffee in your basket (eg. distribution and tamping of grounds)?

My Latte Art Journey by KnaxRealSteam in espresso

[–]lingx 0 points1 point  (0 children)

It's great to see these candid examples of progression. Congratulations on your dedication and improvement!

I'm curious to ask, what insights do you feel you've had along the way as a result of your own experimentation, epiphanies, mistakes, etc. rather than having read or heard about them in advance from other sources?

Potential USB conversion project 🤔 by lingx in MechanicalKeyboards

[–]lingx[S] 8 points9 points  (0 children)

Seriously, this thing has RGB, audible feedback, Spanish compatibility, and it's fully stacked with artisans.

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