followed tags: 9
followed domains: 1
badges given: 41 of 55
member for: 2427 days
Good thing she married John or I don't think she would have been allowed to put out so many great albums
They are like the The Velvet Underground from Japan.
Pol Pot had all these musicians killed :(
My kids favorite song right now
Myanmar just needs to stay the course for another year or so and they'll be Muslim free.
They'll be the text book example of how to ethnically cleanse in the 21st century.
That is unless someone intervenes, I don't think anyone will.
I wonder if they could have taken out another sub in American waters? It's the sort of thing no one would talk about.
I was wondering this morning when we'll start hunting N. Korean subs.
Sorry you asked?
I noticed a change in Stumptown about ten years ago, when they started selling as much coffee as people would order. For a long time they limited the number accounts they would have to keep quality up but then they decided to make some money.
I can't say I've drank much Stumptown since the Peets sale but their coffee has been pretty unexciting for years. The one great cafe I knew that still carried them dropped them after a decade.
Blends mostly suck.
I think producing good interesting coffee on a large scale is hard and there isn't as much room for a ton of different firms thrive.
I don't like their coffee but when I think about how hard it must be to make that much coffee taste the same everywhere I have to admire them.
I like McDonalds coffee better than Starbucks. It's blend of south American arabica's and they don't burn the living shit out of it. It isn't great but it isn't all that bad in a pinch. It's better than the coffee at the fancy hotel I stayed at this weekend for sure.
I think that bottomless portafilters are a gimmick to reward people for neurosis.
I get a new espresso I pour a shot and adjust tamp and grind until I get a 2.5-3 oz extraction in about 22 seconds. I taste it. If it tastes like shit I try a shorter and longer pulls and try tamping it different. I can usually find a grind that pulls in 22 seconds that tastes decent. I've had espressos that I never did get a pull I was happy with and others that are so forgiving I could pull a five ounce shot in 40 seconds and drink it straight.
If you like your espresso than enjoy it and don't worry that everything about the pull isn't exactly like the snob in the video pulls.
I've had shots pulled from guys that paid big money to go to espresso school that were undrinkable. They weighed that shit, tamped it with a pressure regulated pull arm tamper, got a beautiful zebra strip in the crema, decanted into graduated cylinders for the perfect quantity timed out with a stopwatch and it tasted foul.
You can go by the book or by taste. I think taste is the way to go. People get way to caught up in the details. The details are good, they give you some bounds to work in but in the end are you making a product that you enjoy or are you enjoying torturing yourself?
The owner of one of the more respected shops in town has a $2000 grinder in his kitchen. He grinds that shit up every morning and extracts in a $20 Mr. Coffee machine he bought at the supermarket. It's a fine way to make coffee. I don't really like his coffee because he is into blends but he likes it. I'm sure he gets a lot of pleasure out of the bazillion dollar espresso machine he has in his shop but I think that thing is half for show because the machine at his roastery is nothing special.
I'd assume that most home machines are going to be fussier than a big ass espresso machine that cost a few grand at the low end. My machine is old and HOT. It's not optimal but with a bit of care I can generally pull a pretty decent shot. I've got a roaster that knows my equipment and is roasting with it's problems in mind, I think it probably helps.