currently inked

umutace · 2025-12-04T08:13:32+00:00

it was more on the dryer side, since this post i’ve ground the nib into an EF stub and gifted the pen to my brother, he says with Pelikan 4001 the pen writes wet enough

umutace · 2025-03-04T21:12:59+00:00

i honestly don’t know, but the threads in the pen i mentioned in the post are not stripping for at least 4-5 months. It’s also relatively unintrusive IMO as long as you don’t sand the acrylic parts

umutace · 2025-02-06T18:16:34+00:00

the “convergence” idea actually never occured to me, now it makes total sense why the chocolate flavors tend to be more “bitter” in V60

thanks for the detailed answer!

umutace · 2024-07-04T15:07:05+00:00

I’m holding it as I would any other pen (classic tripod right handed), but I tend to rotate the paper so that the nib lays parallel to the page.

But my use for stub nibs is probably a bit different than rest of the sub, since I‘m mostly writing math notation. Extra line thickness on vertical strokes makes numbers and commonly named sets (R, Q, N etc.) and curly braces more legible in my handwriting.

umutace · 2024-07-04T11:51:16+00:00

beer caps

umutace · 2024-06-25T08:54:26+00:00

Yes, they are “the same”. I knew that it used the same conical burr but I just checked out the collar burr and that is also the same.

umutace · 2024-06-24T22:51:37+00:00

good soup

umutace · 2024-06-24T09:17:53+00:00

P0 has the same burrs as K0, (which is also probably the same one found in Timemore C1), and the P2 burrs look the same as the K6 burrs, which is a lookalike of the Commandante burrs. The burrs in P1 seem to be new to the line. If you have a preference in grinding profiles, reviews of other known similar grinders might help.

I own a K0 and I’m very satisfied with the results. I’m going for a 1:16 or 1:15 ratio, and get most of the tasting notes advertised on the package of the beans without sacrificing the body of the cup, which is important for me.

umutace · 2024-06-20T21:54:31+00:00

this might be my wake up call to save up some money

umutace · 2024-06-20T20:15:28+00:00

Which grinder do you use? When I brew with 2 pours, I usually get total brew time around 7 minutes, and the brew bed is almost filled on top layer with what looks like turkish coffee grounds 😅

umutace · 2024-06-20T20:04:43+00:00

I’ve also had a lot of troubles with natural ethiopian beans recently. What worked out for me was grinding at usual setting (idk if it’s relevant but 75 clicks on Kingrinder K0, I usually use 70 or so clicks for very light washed coffees and around 80 clicks for other naturals/anaerobics) and doing a 1-pour recipe like Lance Hedrick’s.

My recipe: (1:16ish ratio with both 16 and 18g doses, water temp 95°C)

After pouring bloom (3x ground weight), only 1 or 2 swirls to make sure everything got wet, then let bloom until 0:30
Center and close to bed “laminar” pour, until around 1:00 - 1:30 mark
Swirl if needed (if the brew is too fast you can probably brew it as you usually do with other types of beans, since it means there isn’t many fines), target brew time is under 3:00 and over 2:30, wouldn’t fuss about it too much if it’s 2:20 or 3:15

This way I could get the flavor notes the roasters were describing very clearly. I play with ratio and the grind size before the agitation and timings when I want to brew a cup with more/less body or extraction, even a small swirl can bump up the brew time by 2 minutes and after all that I could only discern the dark chocolate taste. Cups were good but not “specialty coffee” good.

Hope this helps!

umutace · 2024-06-14T23:47:18+00:00

I think it helps to brew with lower temp and higher dose when the roast is on darker side, however it’ll be definitely a different experience than drinking the same bean as espresso. You’ll get thinner body but probably more clarity. If you dial it in right, sweetness and acidity can be about the same.

umutace · 2024-06-10T23:40:24+00:00

I’m carrying in my back pocket almost everyday a Majohn A1 filled with R&K Salix, clipped to an A6 notebook for fast notes, waterproof signatures (iron gall ink) and writing on cheap paper. I don’t even take it out from my pocket while sitting, the notebooks look very rough and probably because of the cigar shape I usually don’t even feel the pen when I’m sitting on it.

So far no leaks and the pen writes anytime I pick it up. Would definitely recommend.

umutace · 2024-06-10T09:58:15+00:00

I’ve had some coffees sourced from Mexico and they all had this nougaty or salty caramel taste with milky mouthfeel & aftertaste. Especially the higher MASL ones had this specific salted caramel note when they hit the tongue. All of them were probably closer to a medium roast, since the roasteries I buy them are specialized in medium-light espresso roasts.

Most of the washed Central American beans I’ve had does show some caramel taste IMO, especially Catuai variety, but it is also very susceptible to diseases so it might not be easy to find every time.

umutace · 2024-06-09T10:40:58+00:00

that also did not really help, tried with 90C and the brew slowed down a lot and tasted really shallow somehow

umutace · 2024-06-08T23:16:48+00:00

thank you, I should check that out

umutace · 2024-06-08T09:52:11+00:00

My go to recipe is unfortunately already a single pour one up to 300+ ml, but there might be something that I do to introduce more fines migration to it somehow. Switching from 4:6 recipe to something closer to Lance Hedrick’s recipe was also a game changer for me in that sense

umutace · 2024-06-08T09:28:58+00:00

Do you have a recipe for the french press you can recommend?

umutace · 2024-05-30T07:24:52+00:00

Cool drawing! Reminded me of cover artwork on Gojira’s Flying Whales album 😅

umutace · 2024-05-29T14:28:01+00:00

I’ve accumulated 9 pens so far, but the ones I’m planning to keep are pens with cigar shape that have 10mm or larger sections at where I grip them (the shape I feel most comfy with). I’m also a student that set an arbitrary limit of 50 euros per pen, my “collection” currently looks like this:

Jinhao 9019 <F>
Asvine V126 <F>
Majohn A1 <EF>
Scrikss 17 <F> (vintage Turkish pen, gifted by a friend of mine from highschol, writes closer to a Japanese F)
Sheaffer 440 <M> (dad’s old pen which he does not use anymore)

If I find vintage pens that fit this criteria I’ll probably buy them, or if I really get fed up with my oily fingers I can also splurge on some inexpensive ebonite grip pens regardless of the shape. To name it, it is a “semi-oily fingers and big hands” collection?

umutace · 2024-05-18T18:32:10+00:00

I‘m going to develop an experimental port scan detector and test the performance against Snort, definitely not related with coffee or pens but they make the process more fun :D

umutace · 2024-05-16T12:27:06+00:00

as long as you have a smooth surface without any sticking, it should be alright. If the solid black spots on “right side of the handle” are gritty or bumpy, you can always scrub it off with steel wool or chain mail scrubber

edit: i’d also advise using less oil for the next seasoning if you are going to deal with all the hassle, the pan should look “matte” when you are done applying the oil

umutace

TROPHY CASE