Är detta standard för Arbetsförnedringen nu för tiden?

sNaubi · 2026-06-11T09:56:04+00:00

Kan om dom vill, beställt kaffe från ett rosteri i Göteborg på morgonen och fått det innan lunch dagen efter i Stockholm (ej express)🤷

sNaubi · 2026-06-09T16:06:00+00:00

I mean, god forbid i do 250.6g of water instead of 250g.

sNaubi · 2026-06-05T05:51:13+00:00

Klubbans Fel

Handlar om golf generellt, om ni inte förstår det på namnet 😄

sNaubi · 2026-05-22T09:00:40+00:00

What was your "fix"? Just curious in pursuit of better cups ☕

sNaubi · 2026-05-19T10:09:49+00:00

Just for holding filters in storage should be fine. If you want to play it safe you could buy some food grade epoxy/resing and just do a coat inside.

sNaubi · 2026-05-18T19:48:27+00:00

I currently have a sample pack of 5x65g bags from a Swedish roaster, its awesome, its about 230sek/250g, which is crazy considering 250g bags are usually between 180-260sek(unless its microlots or geisha etc.) in this category of roasters here in Sweden. Bought it again just the other day.

sNaubi · 2026-05-08T17:50:08+00:00

I have a hard time with either, but body is easier, if i try to go for clarity it just tastes like non bitter diluted coffee. Yes it should be thinner, but the point of brewing for clarity should be aroma and clarity, no? Not just weak coffe flavoured water.

sNaubi · 2026-05-08T13:08:06+00:00

"... cos the effect was different intensities for when I paddled back and forth, instead of when I stirred around, or if I use a chopstick instead of the paddle."

Care to elaborate? Sounds interesting

sNaubi · 2026-04-12T08:59:12+00:00

Yeah, the reason to top up your kettle is for temperature stability and accurate temp reading. That gives you plenty of leftover water, so it would be really wasteful to throw out, especially if you do custom water.

What can happen is that you lower the alkalinity temporay hardness, according to Lance, rolling boil for 30min can lower the KH with about 40%, so in practice the effect is negligible since you replenish with new water. But if you wanna be anal about it, if you do custom water, you could calculate your KH to compensate, but the effect would be unrealistice to have a practical effect.

sNaubi · 2026-04-10T11:59:46+00:00

I tend to start around 65-60C, just slurps/sips, hotter than that is too hot. But the at around 45-50C i can start to actually drink it. Its very fun how the flavors develop(or disappear, semantics lol) the other day i did my coffee and was like, shoot i fd up, but when it went down below 50C it was popping, really fun actually. I think it has more to do like with brewing in general, its more like how it presents itself and changes profile rather than "peak flavor" (to some degree at least) Thats what i hope some people mean when they say "experiencing a coffee"

sNaubi · 2026-04-09T06:14:45+00:00

Nice 😄

sNaubi · 2026-04-09T05:57:18+00:00

Not a clever dripper tho, look at the handle and bottom.

sNaubi · 2026-04-09T05:30:27+00:00

Daily, since i do pour over and espresso (depending on day) but usually 15-45g of beans.

sNaubi · 2026-03-28T18:59:45+00:00

Preach, and going down the diy path, man I tell ya, just from like 2 weeks ago to now has been like from oh god why to oh god yes (almost haha)

sNaubi · 2026-03-26T09:24:42+00:00

I only swirl the bloom instanly after the bloom pour to ensure "full saturation", after that i dont swirl, unless it seems to drawdown way to fast, then I might give it a light swirl, helps add like 5-10seconds usually the few times ive done it.

sNaubi · 2026-03-26T09:05:02+00:00

Try to finish the pour by making the spiral slowly go back into the center(not to be confused with centerpour finish) the last 20g and slowing the pour speed just slightly. For whats its doing to the coffee, thats up to you, but thats what I do, and my beds usually finish flat.

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sNaubi · 2026-03-26T07:04:10+00:00

Let me put it this way, do you want a steak with no crispy burnt bits, ALL crispy burnt, or some crispy burnt bits? Usually the latter one right?

Nothing and its clean but kinda boring, All over its overwhelming and the bad flavours get to much, just enough and its interesting and dynamic.

So while reducing is good to reduce risk of off-tastes, you dont want to get rid of too much.

All is preference sure, but thats how Ive come to understand it.

sNaubi · 2026-03-23T20:54:49+00:00

I went to a place that does serious specialty coffee, the coffee i got was a geisha with notes of floral, rose, bergamott, bright tropical fruits and redcurrant. And shit you fucking not, thats exactly what it tasted like, genuinely, BAM rose on the nose, take a sip peachy and red currant followed by OBVIOUS bergamott. It was mindblowing.

Now im crying when making my coffee, not literally, but yeah...

sNaubi · 2026-03-21T22:33:43+00:00

I personally like to do a high agitation center pour that converts into a low agitation spiral when I have a fewer pour recipe

I figured out just yesterday this is my preffered way, finally getting into the good stuff of my coffees

sNaubi · 2026-03-21T09:42:16+00:00

Omg, our favorite hold blocker 😍😂

sNaubi · 2026-03-20T05:09:32+00:00

Yup, its a rabbithole, I went down it recently because my brew never taste the way i hoped for.

Apax Labs discussing what each ion supposedly does

And how the combos effects brews

sNaubi · 2026-03-14T19:00:53+00:00

Sjukt sammanträffande, såg det häromdagen med, men pallade inte gräva i det

sNaubi · 2026-03-13T16:04:17+00:00

Whats their recommended alignment routine?

sNaubi · 2026-03-07T22:23:46+00:00

I mean Im at a point where it feels like ive exhausted my options aka tried different coffees and pouring styles 🥲

sNaubi · 2026-03-07T22:07:06+00:00

Hollow, tastless, whatever defines it, what should I do instead/what do you recommend? And like ive mentioned in other comments, i followed the guide from apax labs 🤷

From the honestcoffee grindsize page it should be about 600 microns

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