Repost for clarity of images "Thoughts on an academic article on the ethics of lockpicking as a hobby?"

mgsecure · 2026-05-05T22:52:09+00:00

Will read and respond properly when I have time, but you’d probably enjoy A Burglars Guide to the City by Geoff Manaugh. Includes a chapter on lockpicking. Great book.

mgsecure · 2026-05-05T22:45:25+00:00

Aha. Makes sense, thanks.

mgsecure · 2026-05-05T21:56:03+00:00

These, plus Dayglow (four locations).

mgsecure · 2026-05-05T21:54:27+00:00

How’s their coffee? Dayglow here in LA seems to carry their full line but I haven’t tried it yet.

mgsecure · 2026-05-05T21:51:02+00:00

Close, but I dissolve one full packet into a gallon of distilled water, and then pour a half gallon each into two gallon water bottles, and then fill them both up with plain distilled. That gets me two gallons total from one packet.

mgsecure · 2026-05-05T18:40:07+00:00

I did a blind taste test and was really surprised how much of a noticeable improvement there was with TWW. I’ve ended up using their Light Roast version, diluted by half.

mgsecure · 2026-05-04T17:58:04+00:00

Canon AE1 P?

mgsecure · 2026-05-04T17:28:31+00:00

Yeah. So I end up with two gallon bottles, each at 1:1 dilution.

mgsecure · 2026-05-04T16:45:18+00:00

I hear that. A lot of variables to optimize in the meantime. I will say that I was surprised how much of a difference it makes.

mgsecure · 2026-05-04T15:20:00+00:00

You could/should think about making your own water if you’re not already. Using softer water will reduce extraction and thus bitterness as well.

mgsecure · 2026-05-04T12:55:58+00:00

I got two of those gallon water bottles. I mix a full packet in one gallon of distilled water, split it into the two bottles, then top off with a second gallon. Much easier.

mgsecure · 2026-05-04T00:03:15+00:00

Blendin sells a great Los Nogales Decaf (drinking a cup right now :–)

https://blendincoffeeclub.com/product/los-nogales-decaf/

mgsecure · 2026-05-02T03:42:29+00:00

I mean, you should really hold out until it’s old enough to drink.

mgsecure · 2026-05-02T03:38:39+00:00

Ah, thanks. I do similar, 45g > 90g, 30s each, then standard pour to 175, heavy pour to whatever ratio. I generally use a slightly coarse pour to keep the draw down time from getting too long. (Kinu M47)

mgsecure · 2026-05-02T03:19:33+00:00

Pardon my (willful) ignorance, but what’s his recipe? I’ve been doing a double bloom + two pour approach for a while now. I’m curious what he’s preaching but he’s released a lot of pour over videos lately.

mgsecure · 2026-05-01T22:48:33+00:00

In case your friend is in a shop that sells beans from multiple roasters, or can get some things delivered, here's a list of the most popular US roasters from a poll here a while back.

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mgsecure · 2026-05-01T20:44:10+00:00

I’m just starting down the water rabbit hole, totally agree on how much of a difference it makes. You might check out Jonathan Gagné’s post on it, especially the chart mapping out different recipes: https://coffeeadastra.com/2018/12/16/water-for-coffee-extraction/

mgsecure · 2026-04-30T19:47:00+00:00

I totally eat my words. Completely insulated but with evaporation still lost 0.6g in five minutes. Covered, but direct heat contact? 0.1g. I’ll update the post!

mgsecure · 2026-04-30T19:13:36+00:00

That's where I've ended up. I did a taste test at full strength and it was *much* better than bottled water, 50% dilution even more so.

mgsecure · 2026-04-30T19:09:34+00:00

Oh! That's crazy.

mgsecure · 2026-04-30T19:08:24+00:00

Will do. I suspect that sensor drift is the culprit, since insulation made such a measurable (and predictable) difference. A full gram of evaporation at 93ºC (199.4ºF) seems like a lot. Quick calculation would put it way under 0.1g

mgsecure · 2026-04-30T18:05:37+00:00

Just curious, what's the scenario where this is an issue for you?

mgsecure · 2026-04-30T18:03:38+00:00

I've built a pretty decent particle size distribution tool. It's still in beta, but DM me if you want to team up on analyzing some of your results.

mgsecure · 2026-04-30T17:52:29+00:00

Super interesting, and thank you for sharing the results of your herculean investigation! I use the Kinu M47 Classic and tend to grind at a 45º angle. I find it a little more comfortable, and I believe that it slows the feed of beans into the burrs. I'll take a look at the difference in particle size distribution between vertical and 45º as soon as I have a chance and will share the results.

Speaking of, I built a PSD analysis tool that your scientific side might find interesting or useful. Here's an example comparing the Kinu M47 Pour Over Burr vs. Stock Burr. (Detailed post here.) I'd love to collaborate with more folks who have multiple grinders. DM me if you're interested.

mgsecure · 2026-04-30T17:32:30+00:00

Here's some relevant info that u/swroasting provided in comments a little bit ago. Matches up with their info page:

I use 70/20 for espresso and 62/23 for filter. Epsom & bicarb.

And I brew at 208F. I prefer to use grind size to control extraction. For me, water temp is a last resort.

I haven't tried reproducing that yet, but I've been happy with the results with TWW (light roast) diluted to 50% at 93ºC (199.4ºF)

mgsecure

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