I listened for the first bit that kinda made sense: don't pour boiling water straight from the kettle, leave it for a moment because extraction vs temperature. I tuned them out when it transpired they made a 30-minute ritual out of pouring hot water on beans. Also, anyone who insists you can't have cappuccino after whatever hour is automatically disqualified. It's like listening to people with opinion on fonts or cuts of jeans: I get there's a difference, but as long as they're readable/don't look like celibacy aid bought by your mother... it basically doesn't matter to me. My method is to just straight up pour a half a cup of boiling water onto some ground beans I like, and then dump some instant coffee into it. After giving it about five minutes, I pour cold water to s̶t̶o̶p̶ t̶h̶e̶ s̶o̶l̶u̶b̶i̶l̶i̶t̶y̶ o̶f̶ a̶c̶r̶y̶l̶o̶g̶a̶r̶g̶a̶m̶e̶l̶o̶o̶g̶a̶b̶o̶o̶g̶a̶s̶ so that I can have it in a drinking temperature faster. That way I get complimentary tastes I like, get to drinking almost instantly, and also don't use as many (pretty expensive I might add) coffee beans.
life is too short to be told when you can and cannot have a cappuccino. is the adding instant coffee thing because you like instant coffee or to make the whole thing more economical? or both? that’s a new one! never heard of mixing brewed ground coffee and instant.
It turned out to serve both purposes, but the idea was brought by the same process that probably led to most discoveries: "wow X would be perfect if it had more Y quality." Ground coffee I like is on the mild side, but rich and nuanced. Instant coffee I like has a punch to it that could placebo me into overdrive on decaf. As long as I drink it before it gets room temperature, because then it becomes super bitter for reasons with which I'm sure aforementioned coffee-bitches would bore even a nerd like me to death, it just kicks my tongue's ass (it probably sounds better in klingon) with flavor.
1) Learn the true name of acrylogargameloogaboogas 2) Learn the reasons 3) Call it a "nescafe pourover" 4) lord it over the coffeebitchez 'cuz they don't know either Snobbery is really about who can be the most authoritative bully in the room and I gotta say - that is a truly novel coffee preparation method. I wanna see you own it and start a trend.
Sarcasm? Or bullying? Egad! begone fiend, with thy devilish mind games! Seriously though, I hate being a snob more than interacting with them. It's just some snob-themes attract people physiologically incapable of taking a hint. Also, in my experience, coffee snobs average out somewhere between "I get hints of fish oil [...] and the mouthfeel of chewing on old leather in this Gewürztraminer" and "I thught whiskey was synonymous with johnny walker and thought it tastes like turpentine, but the moment I got my techbro badge, it became my personality," but lose to either on "this is stupid, but I kinda want to hear the next dumb thing he says."that is a truly novel coffee preparation method.
I'll put it this way: I wouldn't be tempted to try your method of coffee brewing. But I'm pretty proletarian with my coffee. I made pour-over because it was easy, switched to a coffee maker because I needed it ready to go at 5:10am, then switched to a ridiculous Miele coffee robot because it was free. Fresh beans, ground as needed, is 90% of good coffee in my studied opinion. The Ethiopians can make a two hour ritual out of yergachefe but in the brief time I had an Ethiopian colleague (whose family's coffee plantation had been siezed by Haile Sellasie) I learned that preparing yergachefe like it's coffee works just fine. For reasons of finance and expediency you have strayed from "fresh beans, ground fresh." You have strayed far fucking afield in a charmingly novel direction. I myself have opinions about coffee snobs: And I think that if you were to own the confidence necessary to say "coffee is better when mixed with crystals" any number of people would be so cowed by everyone else's hipsterdom that they would probably try it. ON ALCOHOL There is indeed a spectrum of taste between $20 whisky (or whiskey, or any distillate really) and $100 whisky. If you don't like any of it, don't drink any of it. If you drink enough of it, you will develop a palate for what is good and what isn't. You will have your personal preferences but your inborn sense of refinement will, by and large, match that of other whisky enjoyoors. If you incorporate that palate into your persona you deserve all the mockery you will get.
Such a hilarious thread. And agreed on coffee makers, I don't have one because I was the only one dumb enough to get roped into cleaning the thing. Dunno if having a ridiculous Miele coffee robot could change that, but those I've seen were amazing. Confidence isn't as much of a problem as the need for tiktok or some other opinions-blaring app that I manage to avoid using with no effort. And while I knew you weren't ridiculing me, I honestly wouldn't be surprised if 'my way' wasn't yet another case of re-discovering something from 80s or 90s like I do seemingly every other week at work. Oh, I'm well aware of the differences, can appreciate them even though it's not my thing. Waaay too many people take it too far. I've witnessed discussions on wine that, should you do find-and-replace on a couple key phrases, it'd be every otaku 'dubs vs subs' thread. Whenever my brother is about to breach the ergosphere, I use subtle cues like "oh shush it, Niles!" to reel him in. For my part, I have a soft spot for gin and one particular beer (Ciechan Miodowe it's carbonated near-mead with hops but tastes waaaaay better than that description), but go low and sparingly on antidepressants.ON ALCOHOL
This is important because it's the core mechanism at play: (1) find a thing (2) like a thing (3) cross paths with the people who have incorporated "thing liking" into their personality and either bounce off their wall of bullshit or break through to become "one of us" "thing liking" uses all the same language, as you point out, and that language is generally deployed only around people who are either (a) in the circle of trust (b) are being invited into the circle of trust or (c) are used defensively against people who have mocked the circle of trust. I can go "Ardbeg uigeadail is 'angry scotch' because it tastes mean." That's because it's not particularly refined - it's literally 108 proof. And I can read ...but I can't take it seriously because "scotch aficionado" is not something I call myself, despite the fact that I'm apparently the only person I know who can list a few highland, lowland, islay and speysides without having to consult Wikipedia.I've witnessed discussions on wine that, should you do find-and-replace on a couple key phrases, it'd be every otaku 'dubs vs subs' thread.
Big barbecue smoke and sweet sauce, and plenty of peat. Meaty, full-bodied and rich even on the nose, and with a dark complexion throughout the experience. In terms of oak, it's a medium influence, and a decent ashy note low in the glass; also some mild black pepper, and a dry campfire on the beach. Decently coastal, with brine and iodine, just a bit of funk, even a hint of formaldehyde; the longer the bottle is open, the more salty and medicinal it gets. Then we get onto the fruits: dried raisins and prunes, juicy strawberry, cherry, and plum; there is earthy fig, as well as a bit of sweet orange oil. We finish this section with some smoked fish, as well as cinnamon raisin toast.