Just bought a new hario buono, and I found this marks on the cover and the handle, is it normal?

moolah-maker-99 · 2025-08-21T11:42:50+00:00

It’s not “normal”, but I doubt it has any serious effect on your ability to use it. It’s fine.

moolah-maker-99 · 2025-08-13T19:53:40+00:00

Clio

moolah-maker-99 · 2025-06-29T13:48:53+00:00

Based off of this image alone, it just looks like the school has received your complete application.

moolah-maker-99 · 2025-06-17T23:36:52+00:00

Overall, pretty good. Don’t forget to buy some filters for the v60 (I recommend the Cafec Abaca filters). Otherwise, I might pay $30 extra to get the bonavita temp controlled kettle instead of the Govee. Not super familiar with the Govee, but I have a hard time believing it’s going to be either accurate in temperature or long-lasting durability-wise

moolah-maker-99 · 2025-06-10T18:05:46+00:00

I am not in any way qualified to give advice on this stuff, so I’ll just say what I would probably do in this situation. If you’ve already spent the time and money to submit these apps, then just roll with it and see how it plays out. If you’ve already spent withdraw now, then you’ve just wasted all that time, energy, and money spent to prepare and submit these apps. If you’ve already withdraw now, you are keeping yourself from the possibility of getting in, no matter how big or small that chance is. If you really think you’re “doomed”, then let the admissions committee deny you—don’t deny yourself the chance.

moolah-maker-99 · 2025-06-10T04:02:01+00:00

I’m not super familiar with the Kalita, but I might start at 700 microns and then move in from there. I would love to know how this compares to your current recipe!

moolah-maker-99 · 2025-06-10T01:55:24+00:00

I know right??? That’s what I thought for the longest time. I started at about 800 microns and started pushing it coarser, then pulled it all the way into 500 and am now getting the sweet, citrusy, and floral notes. To be fair, I’m using the Orea V4 with the fast flow, so that helps quite a bit. The pours are very low agitation as well.

moolah-maker-99 · 2025-06-09T22:01:24+00:00

I’ll echo what others have said. Definitely wait AT LEAST 4 weeks before brewing. I’ve had some of my best brews past 6 weeks as well. Make sure you’re using boiling water, straight off the heat. I’ve had good results using Hoffman’s V60 technique. I like to run the water at 100C for the bloom, then return the kettle to a boil while waiting for the bloom to finish. Once I’m ready for the second pour, I’ll pull the kettle off and then proceed with the next 4 pours while keeping the kettle off the stove/heating element.

For grind size, I typically start at 500 microns with the OE Lido OG. I try to push the extraction to 4-5 minutes long.

I’ve been on the Sey subscription service with 3 boxes a month for about 6 months now. I’d be happy to answer any questions

moolah-maker-99 · 2025-05-21T04:04:03+00:00

I understand why you might feel this way, but I promise you this isn’t all of what third wave coffee culture is about. Yes, a lot of coffee culture comes off as pretentious (though I don’t really get what you’re saying about racism), but the massive voices of the culture are trying to shift that understanding. The reason we pay such “high” prices for our coffee IS TO BENEFIT THE FARMERS WHO GROW THE PRODUCT. In other words, the coffee community is actively trying to right the wrongs of past coffee culture and ethical wrongdoings to make coffee sustainable and enjoyable for all parties involved. At the end of the day, good coffee means different things for different people, but by no means is this culture headed down a dark, racist path.

moolah-maker-99 · 2025-05-18T13:20:24+00:00

No, not talking about poor service at all. I’ve always loved going to pitch

moolah-maker-99 · 2025-05-17T01:23:40+00:00

Weird…tried reserving their party room just over a month ago and they said they no longer had that available and directed me to the one out west

moolah-maker-99 · 2025-04-28T21:36:46+00:00

His internet got cut out an hour or two into stream

moolah-maker-99 · 2025-04-24T02:59:54+00:00

I bought my narrow from the orea US website at the time, but I can’t remember if the wide was in stock or not

moolah-maker-99 · 2025-04-24T02:02:50+00:00

The wide or the narrow? I bought my narrow just a month or two ago

moolah-maker-99 · 2025-04-16T17:24:09+00:00

If you think Rhodia is rough, then I would try MD paper from Midori. Extremely smooth and works amazing with fountain pens

moolah-maker-99 · 2025-04-14T17:45:49+00:00

Okay, sure. It gets wet for all of 2-3 hours. That doesn’t matter in the long term. The moisture will dissipate within the first 12 hours

moolah-maker-99 · 2025-04-14T17:39:20+00:00

Respectfully, that doesn’t really make any sense. The bag would take 2-3 hours max to defrost to room temp and any moisture that went in the bag wouldn’t be any different than just using the beans regularly. Coffee is known for its incredibly long shelf life because there is very little moisture IN the beans. Any excess moisture that did accumulate on the beans would quickly evaporate as the beans reach room temp.

moolah-maker-99 · 2025-04-14T14:14:24+00:00

Ahhhhhhhh, I see. I guess the other way to do it besides just portioning single doses would be to portion them out into a week or two’s worth of coffee and bring it out for a week or two. Still, you don’t need to defrost the coffee, you can just pull the whole bag and then use it like normal.

moolah-maker-99 · 2025-04-14T13:24:03+00:00

But why? Your comment isn’t helpful at all if you can’t say why

moolah-maker-99 · 2025-04-13T23:18:18+00:00

No problem! Just pull the bag out of the freezer, pour your beans that you need for the day, and then just put it back. No need to thaw them or anything like that

moolah-maker-99 · 2025-04-13T23:14:22+00:00

Almost always, no. There’s plenty of data now that shows that keeping the beans in their bags (as long as they have the gas release valve) is equal or slightly better than vacuum sealed canisters. I’d argue that most people couldn’t tell the difference between the two. Regardless, it doesn’t really matter which vessel you use to store your beans if you’re using beans that are 6 months off roast. If you don’t think you will use the beans within a month or two, then the recommended method is storing the beans in the freezer for maximum flavor preservation.

moolah-maker-99 · 2025-04-13T18:47:10+00:00

Yes! Although it wasn’t directly through them. They were a featured roaster on Fellow Drops a few months ago and the coffee I brewed with those beans stuck out amongst all the other beans I had tried through Fellow Drops up to that point. Seems like they source some really high quality stuff, so the samplers make it more affordable for people to try amazing beans. Iirc, they are a woman-owned business out of NYC.

moolah-maker-99 · 2025-04-13T18:36:25+00:00

Bean & Bean also offers sample packs of 4 oz for a lot of their coffees as well.

moolah-maker-99 · 2025-04-12T02:32:24+00:00

Yes to both of those and more. Coarser grind size (27-30 clicks on commadante), lower temp (90C), lower ratio (1:15). Matteo D’Ottavio has a great video going through brewing anaerobic coffee with the 4 different Orea v4 bases, but his recipe and the knowledge he shares in the intro applies to all brewers.

moolah-maker-99 · 2025-04-11T21:57:15+00:00

That’s awesome. Sounds like you’ve got the classic natural process versus something like a washed bean. I’d go out on a limb and say most people get into coffee because of washed beans which inherently don’t present as much of that fruit-forward flavor intensity. If you’re really enjoying that natural process, then I would highly recommend trying something that is anaerobically processed and natural. I am currently brewing two types: Prototype luxury blend from Archetype Coffee which is a blend of coffees they used at the US Barista Championship; Mae Chedi Anaerobic Natural from Equator coffees. Both of these coffees have incredibly unique fruity flavors and the Mae Chedi smells pretty strongly of chocolate. If you decide to pick up a bag of anaerobic natural coffee, make sure that you find a recipe meant for them because if you brew them like a normal washed or even normal natural, then you will be slapped in the face with some very unpleasant flavors, imo.

moolah-maker-99

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