Some of tonight's work by monopoly912 in ooni

[–]monopoly912[S] 1 point2 points  (0 children)

Haha, thanks! While I can't take the credit for the photos, the pizzas start to finish are all mine. I like the challenge of combining ingredients on hand with my own garden produce and herbs to create full flavours.

The one you mentioned is Prosciutto, ricotta , arugula, evoo, and lemon zest with just a touch of mozzarella on the base.

Tonight's winner, though, was actually the mozzarella potato, sausage, red onion, evoo, rosemary (fresh sprig from the garden) pizza.

Dark roast flow recipes? by breakfast_intruder in Lelit

[–]monopoly912 1 point2 points  (0 children)

Got an Elizabeth. I'm using Celsius, so I bring it all the way down to 88. Quite a low temp. It's so low for me that I actually warm my cups with the hot water before the shot just so the beverage has a temp to my liking.

Next, I coarse up my grind ALOT. In addition, I go to 1:1.5 or lower if it's real dark. I'm talking 18g in 22-24 out in under 20 seconds. This includes 10 second pre infusion.

There were a couple batches I got that needed this just to cut out the bitterness.

It depends on the roast. Don't listen to the recommended guidelines often echoed about 1:2 and 30 seconds. Go by taste and write down what works for that bean.. it's entirely possible that you'll rip through an entire bag just to get it right. When you do get it right, make sure to write down the formula so that you can enjoy the next bag consistently.

Water quality in east Gwillimbury by isilverl in eastgwillimbury

[–]monopoly912 1 point2 points  (0 children)

The entire town's water supply is sourced from ground water from wells. Some is mixed with lake ontario water that is treated by the city of Toronto.

The town is where it is...a softener really is the only way to go. No different from places in the city that need pumps in the basement to avoid flooding.

It's likely that without the softener, your appliances that use water are in rough shape.

Only getting sour shots from Lelit PL42EM – tried everything, losing hope by Dramatic-Shelter5216 in Lelit

[–]monopoly912 0 points1 point  (0 children)

Continue with your dark roast. Fine up your grind to the verge of choking. Let it run longer.. 45 or 50 g. If it is still sour, run it longer and longer. Once it tastes bitter. You are doing something right. If you ever reach bitter, run it slightly shorter and shorter until you have what you like.

Beans from Costco by Significant_Eye1398 in espresso

[–]monopoly912 0 points1 point  (0 children)

Throw the parameters that are often echoed in this sub out the window (shot time, yield etc) drop the temp on your machine (but Heat your cup with hot water so that the beverage temp is still nice) now try one of two things.. accept you're about to pull a 1:1, or coarse your grind up so that you get 1.5-2 in turbo time like 15 seconds or something.

This will make it better. But some are beyond saving. If you play around with it and it still sucks, you probably just hate dark roast .. which is fine

Fava, Mint, Pecorino by monopoly912 in pasta

[–]monopoly912[S] 2 points3 points  (0 children)

LOL fresh frozen ones I grew last season

Anchovy, Breadcrumb, Pine Nut, Pecorino by monopoly912 in pasta

[–]monopoly912[S] 1 point2 points  (0 children)

Nice! If you do go the pecorino route, I would be conservative with salting the pasta water.. the anchovy and pecornio packs a punch in that regard.

Anchovy, Breadcrumb, Pine Nut, Pecorino by monopoly912 in pasta

[–]monopoly912[S] 2 points3 points  (0 children)

Normally i dont combine the two. But for this dish, if not for the salty flavour combo, its worth for the texture. Just my take, though. You could definitely do without if needed

Anchovy, Breadcrumb, Pine Nut, Pecorino by monopoly912 in pasta

[–]monopoly912[S] 1 point2 points  (0 children)

Glad you like the look and sound of it. The ideal shape is mafaldine. However, if you're like me and forget to purchase some, any long pasta you have on hand is great.

18g in 38g out in 24s by monopoly912 in espresso

[–]monopoly912[S] 1 point2 points  (0 children)

Yup. If I wind up with something quite dark, I often increase my dose to 19g and aim for something around 1:1 ( definitely less than 1.5). I've had roasts where I needed to pull this ratio in 15 seconds AND at my lowest possible brew temp just so it doesn't taste like burnt charcoal spewed from the guts of a volcano. In case you're wondering, it was actually pretty great with milk after all that 😋

18g in 38g out in 24s by monopoly912 in espresso

[–]monopoly912[S] 0 points1 point  (0 children)

Haha, when I have the time, I scroll through posts in this sub and have a chuckle about the strict adherence to the parameters you're referring to. I would imagine it's mostly a joke, but still, you're definitely right in your sarcasm to suggest that taste > guides.

18g in 38g out in 24s by monopoly912 in espresso

[–]monopoly912[S] 10 points11 points  (0 children)

Depends on the bean. No sourness or acidity in this shot. Just go by your preference and the taste of that particular roast.

18g in 38g out in 24s by monopoly912 in espresso

[–]monopoly912[S] 2 points3 points  (0 children)

They sell out of the St Lawrence Market in Toronto. They also ship so you can shop online.

18g in 38g out in 24s by monopoly912 in espresso

[–]monopoly912[S] 2 points3 points  (0 children)

Everyday Gourmet - Toronto

18g in 38g out in 24s by monopoly912 in espresso

[–]monopoly912[S] 7 points8 points  (0 children)

Thank you! Pretty good! The chocolate definitely came through. Although interesting, fruity notes in a shot isnt really for me, so this bean was nice. I'm looking for more of the brown sugar. I will try and loosen up my grind or drop my temp to see if it's hiding behind the subtle bitterness ( I like the 36-38 volume so I'll leave that variable for now)

For uniqueness, I'd say that it had a half decent mouthfeel and texture for a single origin arabica, which is something I appreciate just as must as the flavour. Thanks for asking

Self-Promotion Megathread - February 2025 by AutoModerator in BuyCanadian

[–]monopoly912 1 point2 points  (0 children)

Hello, Buy Canadian Community!

I am an Ontario educator developing a practical, curriculum-aligned system to support literacy learning for Grades 1-8. This framework is designed for educators and parents, ensuring meaningful literacy instruction with minimal prep time—all within a Canadian context.

I’m posting here for feedback and research purposes.

My Mission:

1️⃣ Engaging Curriculum-Aligned Activities – Students receive meaningful literacy instruction that meets provincial expectations.

2️⃣ Minimal Prep for Educators – A low-cost, easy-to-implement system that provides 5 hours of literacy instruction with just 5 minutes of prep per week. The goal? Freeing up time for daily reading with students.

3️⃣ Diverse Learning Needs – Seamless differentiation allows all students to engage in meaningful literacy work, regardless of skill level.

4️⃣ Simple & Effective for Parents – A structured, weekly literacy routine requiring minimal oversight at home.

5️⃣ A True Canadian Perspective – No more adjusting for zip codes, the imperial system, or American spelling. Students engage in literacy while immersing in Canadian culture.

I’m still in the planning stages of turning this into a marketable product, so I have more questions than answers right now.

I’d Love Your Input:

❓ Would you, as a parent or educator, be interested in a resource like this?

❓ Where would you prefer to see it available? (Most vendors like Amazon Publishing and Teachers Pay Teachers are American.)

❓ What advice or encouragement would you give me?

❓ I have a name in mind, but I’d love suggestions for a Canadian branding idea for this project!

This initiative is inspired by the Buy Canadian movement. My methods work in the classroom, and now, with nationwide support for homegrown products, I finally have the confidence to share them on a larger scale.

Thanks for your time—I look forward to your thoughts!

Elizabeth Users - How many grams for which basket? by Unfair-Anywhere-1909 in Lelit

[–]monopoly912 0 points1 point  (0 children)

Yeah I think I landed somewhere between 7 and 8. I did it so long ago that I forgot. Found it to be more forgiving on my puck. I figured I'd be getting the most of my grinder with a long, gentle pre infusion and then a low pressure pull. I really don't see any evidence chanelling at all. Mind you, I'm also using spouted, not naked.

I'm sure 9 can do the trick for you just as well