So far f'ing Nestle is the only other producer people seem aware of for microground "premium" instant. Which makes Starbucks look saintly, especially given fair trade beans. Please tell me there's other less evil options than slavers and union busters for it.
Funnily, tangerine peel Shou Puerh teas have been "co fermented" for decades. If this "co ferment" coffee costs $20 a cup, a $50 200g cake of Puerh seems like a deal.
Hey all! 👋🏼 It’s #introdction time! My name is Hannah and I want to share a little about myself:
I’m a #wife (my hottie husband is @alex ) and a #mom of 3 awesome boys 🐻🐻🐻
I’m a co owner of Markley Bros. Entertainment and a cast member on our #dnd show Ember Fables! I #homeschool my kids and drink enough #coffee to fuel a small army ☕️
I use Fran as my #coffee name because it’s easier than Francesca. This morning the server gave me an odd look but ultimately she must’ve been impressed by me because I am now known as ‘Fab’
Two things I keep seeing in (some) articles about the Aeropress.
"Inverted is dangerous." The inverted position is not inherently dangerous. Sure you could knock it over with the cover off, but you could also pour hot water down your leg from your kettle. After you put the cap on, flipping it on to your cup is totally not dangerous. The seal on the plunger prevents the water from coming out. You have to PRESS it! Leave it on your cup and look even 15 minutes later and you will see that maybe a couple of drops have leaked out. The only problem with inverted is if you overfill the tube, some coffee grounds might get in the little lock slots in the cap and it won't seal and it WILL fall off when you invert, making a mess. Happens about once a year to me. This is because coffee grounds float -- which leads to the second point.
"Aeropress makes espresso-like coffee." It does no such thing. Espresso pushes super heated , high pressure water through stationary coffee grounds. When you start pressing an Aeropress, the water is at the bottom and the grounds are at the top. Press as hard as you want, water is not going THROUGH the grounds. Aeropress is a rearranged French press. You'll never get espresso out of a French press, even if you stand on the plunger.
Another work week and another Monday morning ahead. :flan_hacker: Gonna need my morning #coffee and my #OpenBSD 7.4 shirt to keep me in good spirits. :flan_coffee: :puffer: :runbsdBg:
We wanted to have a quiet afternoon and so we went to go to Kapej Coffee on the Brown Line. It is one of our favorite places in #Chicago with some of the best #coffee in the city. In fact, the owner was roasting coffee fresh in a little alcove off the counter.
I got a single pound of Gesha green coffee at a pretty reasonable $10/pound. I usually buy at least somewhat cheaper greens, and I try to resist fads and hype in coffee.
I tried a pound of it years ago when I was less skilled as a roaster and had a less controllable machine. That did not impress.
This time I made a mistake in my roast. Damn. Technically bad, but OK
First cup now. Wow. Unique and amazing. Fruity. Floral. Long flavor experience through and after the sip
#coffee#coffeeroasting Looking again, I see I paid $12 a pound for the Gesha green beans, far more than I usually pay, but worth it for a treat. I’m guessing the cup I’m drinking slowly would cost over $10 a cup as a pour over in a good coffee shop
The $10 greens I splurged on were the Ethiopian Wush Wush. I bought a pound of Wush Wush once before, and it was amazing, but crazy tasting. Not like the refined Gesha I’m drinking. The Wush Wush is coffee that took acid. Haven’t tried this new crop
Barista, Barista! Antifascista! ( black-mosquito.org ) German