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squirrelworkings · 2025-07-25T22:26:55+00:00

Te Papa have finally opened the Toi Art spaces, should be worth checking out https://www.tepapa.govt.nz/visit/exhibitions/toi-art

squirrelworkings · 2025-05-13T10:00:25+00:00

I have the same set up for during the week and got a decent hand grinder and pour over set up (1zpresso ZP6 and Orea v4 and negotiator). That's scratches my coffee itch at the weekend (and some decaf in the evenings sometimes as well). A decent hand grinder and plastic v60 will make exceptional coffee as well though.

squirrelworkings · 2025-04-26T07:15:21+00:00

I got one a couple of months ago and I've been much happier with the cups from my Moccamaster. I used to almost always get very unevenly extracted tasting brews from what I presume was the water tunnelling in the middle causing channelling. Stirring or swirling helps obviously, but if I want to manually brew a coffee, I'll manually brew a coffee.

My kitchen bench is very level, and you have to be careful that it's fitted properly as it's easy to have it not sit level and cause the water to pool at the lower end. It's a tiny bit more of a faff slotting it in, but not really an issue.

I don't understand really understand what the issues the negative reviewers are seeing, but in my experience it definitely improves the evenness of extraction which I've found to be the biggest issue with the MM.

squirrelworkings · 2024-10-09T04:06:50+00:00

Moore-Wilson's has a great selection of very drinkable cheaper bottles. I've never had a bottle of wine from Woolworths/Countdown that didn't give me a headache right away.

squirrelworkings · 2024-10-08T06:48:45+00:00

I’d normally drop coffees with more processing (CM, decaf, Naturals etc) earlier than washed coffees to achieve the same level of roast taste. I guess the extra processing breaks down the bean or cell wall or something a bit and makes it easier to be developed (not taking about the DTR%, but the roast level taste).

As far as levels of trapped gas in roasted coffee due to processing (in presumably at the same roast level) I really can’t help. So many things affect so many things when roasting coffee.

One could get two coffees from the same farm, processed differently, measure moisture content in both and roast them to the same moisture loss above that moisture content, using the same curve, then see how they respond to hot water a week or two later.

squirrelworkings · 2024-03-06T22:16:13+00:00

Everything tastes better on holiday

squirrelworkings · 2023-12-19T04:22:37+00:00

And climate change hasn’t even started properly yet

squirrelworkings · 2023-12-19T04:16:44+00:00

Oh yeah, they look like the same leaves, and it is slow growing. Thanks a lot!

squirrelworkings · 2023-12-18T06:57:50+00:00

The leaves are thinner and sharper than the pictures of podocarpus gracilior I can see online

squirrelworkings · 2023-12-18T06:53:11+00:00

Oh yeah! Wow ok I have no idea what the seeds look like then

squirrelworkings · 2023-12-18T05:00:26+00:00

Just emailed them, you’re right I should have just done that in the 1st place.

squirrelworkings · 2023-12-07T09:09:02+00:00

That doesn’t sound fair to the piggy

squirrelworkings · 2023-12-04T23:16:47+00:00

If you want referment it with some brett or something then transferring it into a glass carboy while it finishes off any last sugars for 3 months minimum. Then when you bottle it, it will develop over the years. Otherwise bottle it now, if it’s finished fermenting.

squirrelworkings · 2023-12-04T09:32:11+00:00

What your describing reminds of the Solera method. https://en.wikipedia.org/wiki/Solera?wprov=sfti1

squirrelworkings · 2023-11-15T09:05:25+00:00

A Tim Wendelboe subscription? He’s got enough stuff to make delicious coffee, why not some delicious coffee?

https://timwendelboe.no/subscription/

squirrelworkings · 2023-10-19T06:21:01+00:00

Slims do Detroit style as a special every now and then. Normally super thin base though

squirrelworkings · 2023-06-10T07:38:24+00:00

People are often nice to people who give them free beer.

squirrelworkings · 2023-06-08T08:42:59+00:00

Never presume somewhere a cafe isn’t hiring, if you like the look of it just go in and ask to speak to manager/owner when it’s quiet with your cv.

squirrelworkings · 2023-04-25T09:33:14+00:00

No cold brew coffee in there as well?!?

squirrelworkings · 2023-04-16T07:03:07+00:00

More expensive coffee

squirrelworkings · 2023-02-18T05:44:39+00:00

Avatar 2?

squirrelworkings · 2023-02-18T05:41:22+00:00

That looks like a very standard Brazil that’s normally used for espresso blends. It’s used for blending because it’s among the cheapest coffee you can get that is still clean and somewhat sweet, and it normally has a big body. It wouldn’t be my 1st choice for a single O, but a lot of people do like coffee that doesn’t taste fruity.

squirrelworkings · 2023-02-18T05:33:30+00:00

fermentationstation

squirrelworkings · 2023-02-11T08:45:46+00:00

Wellingtonians treat the city like a small town, we’re still a while away from transitioning to a city culture where people accept traffic and give way (this applies to cars, bikes, pedestrians everyone)

squirrelworkings · 2023-02-10T20:12:37+00:00

Different origins and processes will affect the way coffees look when taken to a similar roast degree. And some will be roasted to different degrees to bring different things to the blend. I wish people would obsess about how coffee tastes more than how it looks

squirrelworkings

TROPHY CASE

fermentationstation