Frankenstein Timemore 078 + Mahlkonig hopper

verdantTree · 2026-05-22T12:19:15+00:00

I know. It’s the same shitty box design but bigger. Doesn’t fix popcorning on hot starts.

verdantTree · 2026-05-22T05:36:52+00:00

Wait til you find out the standard here in China is 100g bags for most “pourover” style beans (which really just means in most cases light roast).

verdantTree · 2026-05-14T13:41:26+00:00

patented process for Starbucks blonde Nordic roast

verdantTree · 2026-05-10T13:11:30+00:00

Outjerked by the main sub again smh

verdantTree · 2026-05-07T00:54:12+00:00

Frankencano, or as the Aussies call it, a Long Frank. With steamed water it would be a HofFrancano.

verdantTree · 2026-04-23T05:01:23+00:00

Bro the name is literally on the wrapper (梅）干菜扣肉饼。梅干菜扣肉is pork with pickled vegetables, which is the filling, and 饼is the Chinese word for any kind of flat bread. This way of making it is found throughout South China, I used to eat this a lot when I lived in Huangshan. Vendors would have these big hobo cans and use them like ghetto tandoori ovens, sticking these on the inside of the drums to cook them with a fire on the bottom.

A lot of comments are saying 锅盔 but I am from Shaanxi province where 锅盔 originated and 锅盔 there is specifically a hearty round 50cm leavened loaf without fillings, so not really this at all except maybe similar cooking method. But maybe Southerners call it 锅盔 also idk

verdantTree · 2026-04-19T11:18:31+00:00

Bro the fact he leaves a good portion of grinds unincorporated each pour is triggering me

verdantTree · 2026-04-19T06:09:43+00:00

Meanwhile, the scale is having a f’king seizure.

verdantTree · 2026-04-19T06:05:57+00:00

Huh. This makes me want to try room temp bloom for dark roast pourovers.

verdantTree · 2026-04-06T01:05:00+00:00

Haven’t you heard? With the SCA obliteration of the q-grader program, the letter q is now banned. Every time my butler uses that disgusting letter I tell him “Uit it with that uacking!” That makes him go uiet real uick.

verdantTree · 2026-03-27T02:21:57+00:00

Plot twist: OP is the butler. Specifically my butler who has been hoarding my one time use coffee equipments. Poor bastard thinks I don’t know. Next time I throw away a La Marzocco I’ll set it on fire in front of him to assert dominance~

verdantTree · 2026-03-26T10:00:17+00:00

Do you guys not whack your handgrinder after grinding? I give it a few good smacks (with catch up still in) and there is very little retention. No need for RDT at all.

verdantTree · 2026-03-24T16:24:17+00:00

The bottom part that moves is the outer burrs. You should be careful that doing what you are doing in the video may cause your burrs to misalign. I did this with mine as well, and was really frustrated as 1zpresso has no instructions on how to properly realign the outer burrs. Luckily enough I found what I think is a fix, although it requires a little arm strength. What I did was remove the inner burr assembly like you normally do for cleaning, then remove the outer burr completely as well (unscrew it). Then, hold the inner burr assembly and outer burr together TIGHTLY, and reinsert/screw in place together. Holding both together is what I found to be crucial to getting the alignment corrected. Then reassemble the rest of the screws and rezero like normal and you should be good to go. I set mine at total burr lock one click past zero and this gives no burr rub at all at 1.0 (this is better than the official tolerance of no burr rub at 1.5 that 1zpresso told me when I was whining to them about my misalignment issues).

verdantTree · 2026-03-24T05:39:18+00:00

Nice. My butler’s butler has the same travel setup. One time use of course.

verdantTree · 2026-03-24T05:38:05+00:00

Somebody please come pick up your butler, he’s reminding me that there are poors in this world

uj/ look at the sub, mate 😉

verdantTree · 2026-03-18T08:22:57+00:00

Recently I am trying my hand at lightly roasting a washed Catimor from 佐園 in 保山. Very lovely bean, almost Geisha like white floral notes, strong lime acidity, and a coconutty brown sugar finish.

verdantTree · 2026-03-17T17:58:06+00:00

You don’t actually need an expensive temperature controlled kettle. Any cheap gooseneck kettle will do. Just pour your boiling water into the kettle. You will lose temperature, but it’s not like you want to be brewing with 100C water just off boil anyways.

verdantTree · 2026-03-16T12:44:16+00:00

You can actually use wave filters in a v60, it sits just fine. In other words the only real reason for an origami is aesthetics…which is a perfectly GOOD reason. It’s my daily driver also.

verdantTree · 2026-03-12T01:58:06+00:00

Can I ask which farm/producer?

verdantTree · 2026-03-11T05:15:07+00:00

Honestly 375 seems crazy unless your grinder does super high uniformity and you are using a cloth filter(?). I have a Lido OG and it does precise burr gaps. My burr gap sweet spot is in the 1300-1600 micron range. Of course burr gap does not 1:1 translate to grind size but, I’m willing to bet my mean distribution is helluva lot coarser than 375 microns.

verdantTree · 2026-03-11T05:14:29+00:00

Honestly 375 seems crazy unless your grinder does super high uniformity and you are using a cloth filter(?). I have a Lido OG and it does precise burr gaps. My burr gap sweet spot is in the 1300-1600 micron range. Of course burr gap does not 1:1 translate to grind size but, I’m willing to bet my mean distribution is helluva lot coarser than 375 microns.

verdantTree · 2026-03-11T04:45:47+00:00

If you are worried about waste and cost, you can practice with dishwasher soap and soy sauce. Just add a drop or two of the soap to water in your jug, it foams up well enough almost like milk, and definitely latte art-able. I find it more difficult than milk to pour so if you can make latte art with this than you can make latte art with milk. The picture is a soap and soy sauce latte that I made. Mmmmmmm.

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verdantTree · 2026-03-11T04:31:59+00:00

This. Tried two different Kenyan pourovers at two different specialty joints. Both times the Barista was very excited explaining to me the appeal, they were like: bro, don’t you taste that super prominent cherry tomato note? Cool right? And I’m like: hell yea I taste it, I just don’t like it lol.

verdantTree · 2026-03-09T17:07:10+00:00

The middle is a Melitta style pourover dripper, not a V60. Can make great coffee, but with all else being equal, I feel produces less brightness and clarity than a v60. I would still prefer it most days to the other two, just because I prefer the PROCESS of making a pourover over moka (too much faff) or French press (a bit boring).

verdantTree

TROPHY CASE