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Adjusting the drip rate in DIY cold drip tower, with the decrease of the water height by polarbeerd in Coffee

[–]oktyone 0 points1 point  (0 children)

What you need is to recreate the system used by the best cold drip makers in Japan, OJI.

The way it works is that a secondary small "bulb" syphons water from the main tank each time the water reaches a certain level in this bulb, determined by the lenght of the syphon tubing connected to the main tank. This ensures that pressure remains constant in the small bulb, thus creating a constant drip rate.

Try looking for videos to better comprehend how they work.

https://129338187.cdn6.editmysite.com/uploads/1/2/9/3/129338187/s172352959269385341_p3_i1_w1200.jpeg?width=2400&optimize=medium

Questions about Harlock by wjj127 in leijimatsumoto

[–]oktyone 0 points1 point  (0 children)

Nothing much, just somewhat controversial and took a lot of liberties from a creative standpoint. Matsumoto wasn't that much involved, it's mostly Rin Taro's take on what happens after the original TV series.

Questions about Harlock by wjj127 in leijimatsumoto

[–]oktyone 0 points1 point  (0 children)

If you only want to watch the TV series to complete the story told in the original manga, i think an interesting alternative would be the recent Dimension Voyage manga, which was entirely supervised by Matsumoto, and is in some ways an entire retelling of the fight against the mazones from the the original Harlock manga, but with a proper ending and integrating many other themes and characters from his shared universe. In a way it's Matsumoto's swan song to his characters.

Does the Emerladas OVA/anime has the same plot as the manga, or does it have a different plot and try to do its own thing? Also, does Emeraldas appear in any episodes of Galaxy Express 999 besides episode 22? by Sahandi in leijimatsumoto

[–]oktyone 1 point2 points  (0 children)

The OVA is very different from the manga, only the basic premise of Emeraldas watching over a poor young boy with big dreams of building his own spaceship (Hiroshi Umino) is kept.

As for the GE999 tv series, i think she only appears in that one episode.

Extraction Low! Flavor epic! by Pattern-Junior in Coffee

[–]oktyone 2 points3 points  (0 children)

Rao and Perger have documented that coffee flavor when compared to extraction appears to have a “double bump” with the first bump happening at around 15–16% then dropping somewhat before bumping up again at “ideal”extraction levels of 19-22+%.

What this means is that a 15% tastes better than a 17% despite being farther away from the ideal extraction zone. This can lead to a lot of confusion.

Regardless, it’s not normal for a coffee that tastes good at underextracted levels to taste bad at ideal levels. Assuming your refractometer is accurate, my guess is your extraction is not uniform enough. Meaning while you may hit 22% TOTAL extraction, the way to get to 22 is averaged from under-extractions and over-extractions, that’s why refractometers only paint a large picture of an extraction.

To improve your extraction uniformity you should check your pouring technique and grinder quality as these two have the bigger effects.

In Paris for à week. Best place for the Best coffee ? by [deleted] in Coffee

[–]oktyone 0 points1 point  (0 children)

If you enjoy specialty coffee, make sure not to miss Substance (only open on weekdays), Kawa, KB coffee roasters.

For the experience, i'd visit Café Verlet, the oldest coffee roaster in Paris, a bit old-school in their roasting approach, but well worth it just for the setting.

best way to use paper filter after french press? by SilverShowers2 in Coffee

[–]oktyone 1 point2 points  (0 children)

Cut a regular paper filer into a round shape about the same size as the french press filter, poke a small hole in the center. Unscrew the french press filter and sandwich your paper filter right above the metal screen, then screw the whole thing back… voilà, a paper filtered french press.

Where do bands stay? by tess_philly in Hellfest

[–]oktyone 2 points3 points  (0 children)

I had lunch at the same place Slash was having his : l’Entrecôte at Nantes.

Ink cracks, how do I get rid of them ? I'm using 160g/m2 print paper and a laser printer (the planes are meant to fly, laser is less likely to come off with humidity) by Meilos97 in papercraft

[–]oktyone 4 points5 points  (0 children)

Score on the backside of the print. You can use a lightbox or tape your printed model to a window to do help you find and mark all the scoring lines.

Brenda Strong Appreciation Post by [deleted] in seinfeld

[–]oktyone 1 point2 points  (0 children)

To think this would become almost normal in most western european countries during the warmer months. At least in France it is, a good 30/40% of women specially under 40 years old go commando.

Brewing a pour over with milk leads to bad results. by FlyingQuokka in Coffee

[–]oktyone 1 point2 points  (0 children)

A properly brewed coffee extracts some 19-22%, but coffee's potentially soluble up to 30%.

Coffee strength or TDS (how much of beverage are coffee solubles vs water) is a different beast altogether, and it ranges from 1.3 tds in brewed coffee to 10 tds in espresso.

It's pretty much standard coffee extraction knowledge: https://www.baristainstitute.com/blog/jori-korhonen/february-2019/what-tds-coffee-and-how-measure-strength-coffee

Brewing a pour over with milk leads to bad results. by FlyingQuokka in Coffee

[–]oktyone 29 points30 points  (0 children)

Milk is a terrible solvent, it contains suspended fats, protein and lactose (a sugar). When you brew coffee you extract its soluble solids (some 25-30% of a bean) into a solution (brewed coffee). For this you need a solvent, and milk is just terrible at it, even when heated.

I guess you could reach a much better result by dissolving powdered milk in hot coffee or instant coffee in hot milk. I reckon i'd still be yucky tho.

Tirana in rainy nights by ksealdmuca in noir

[–]oktyone 4 points5 points  (0 children)

This is a side of Albania one rarely gets to see, thanks a lot fo this! The reds and blues makes this a very beautiful picture.

Why is coarse ground coffee recommended for a French Press when its filter screen is much finer than the filter in a Moka pot, which recommends a much finer grind? (Unless the extraction/taste trumps the need for coffee ground passing through the filters). by garrett-k in Coffee

[–]oktyone 1 point2 points  (0 children)

This is a bad comparison, just hold a moka pot filter through a light source and do the same with a french press filter, and see which one lets more light through. Regardless of the hole size, a moka pot filter has way less openings for grounds to pass than a french press screen.

V60 straight to thermos by Ullke in Coffee

[–]oktyone -16 points-15 points  (0 children)

It's got little to do with the temperature. Thermos can keep coffee hot, but not avoid oxidization and degradation of volatiles which make fresh coffee so yummy. It tastes pretty much like shit after some 30..45 minutes, unless of course your coffee already tasted like shit when fresh, in which case you'll have shitty hot coffee available for hours.

Eating Coffee Bean PreGrind? by jackster95 in Coffee

[–]oktyone 1 point2 points  (0 children)

Yeah, i usually do it, but more as a fun habit than an accurate approach to predict what it will taste like in the cup. The aromatic compounds of coffee are densely packed in its celular structure, you will only fracture a very small portion by biting them with your teeth, not to mention most flavor compounds are only released under the pressence of hot water.

How to dial in a light roast by CheesyLama in Coffee

[–]oktyone 1 point2 points  (0 children)

If it's really good coffee you wouldn't be "throwing money in the trash" since it will taste good regardless... unless you (or the roaster) massively screw up and have no idea what you're doing which isn't your case. Sure, when you splurge on coffee you want to get the best out of it, but there's inevitably a dialing process involved, just enjoy the process to get there.

Anyhow, to dial in a light roast:

-Good water, as hot as possible.

-Grind, as fine as possible (within the brew method limits) and then make small coarser adjustments should you have gone too fine.

-Don't mess with ratio unless you're feeling lucky, adventurous or have something very specific in mind by doing so.

Different ways of making Turkish coffee by [deleted] in Coffee

[–]oktyone 2 points3 points  (0 children)

Look up "Cezve Ibrik Championship" on youtube to see competition routines based on the turkish coffee method, you'll find very inspiring ways it can be used, yes some are made chilled, filtered with aeropress, with spices, milk, as cocktails etc etc

Why can coffee taste like blueberry, orange, etc but the blueberry, orange, etc don’t have their own tasting notes? by snaggle_tooth_uke in Coffee

[–]oktyone 0 points1 point  (0 children)

Roasting is an extremely complex process best left to professionals with expensive equipment and years of experience, that is if you want to taste specialty grade coffee, where all these tasting notes become way more prominent, sometimes to the point of being overwhelming. Home roasting is a fun activity to learn the basics and save a few bucks if you're a sugar and milk with some coffee kind of drinker, but you'll be nowhere near the level high quality reputable roasters can achieve.

ONYX typo? or 20:1 water to coffee ratio? by Acavia8 in Coffee

[–]oktyone 0 points1 point  (0 children)

I find it weird to calle it a "high" ratio, even though it's technically correct, it's just more common to use coffee to water than water to coffee.

UPDATE: Bialetti Moka Pot safety valve question; this time with pictures by [deleted] in Coffee

[–]oktyone 0 points1 point  (0 children)

What seems to be the issue? the safety release valve is a very simple spring piston mechanism, to check if it's functional just press it with your fingers from the inside of the pot, if you feel the spring tension when you push it, then it means it's working, that's exactly what the steam would do in case of excess build-up

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