u/DaKineNayNay

I've owned my black stainless steel press from the initial release in February. I have thoroughly enjoyed using the steel press these last several months, and I really don't have any complaints. I've used the press at home, at the office, and while camping. Is it heavy, oh yes, but it feels really nice in the hand. Included a short video of my brew from yesterday using Kavat Coffee Sunrise Blend.

I've also seen a few posts on here that discuss the complaints they have, but not really sure they're real issues.

Yes, there are no numbers etched on the inside of the steel press, but you can easily eyeball where the numbers are based on the numbers etched on the outside. The inside appears textured, but it is smooth. Folks seem to think the inside of the press is textured due to the brushed steel look it has. The cap gets hot hot, yes, but there's also a warning etched into the press and the cap to be careful due to how hot it gets. So this is not something that is unexpected. During regular use I don't have a problem taking off the cap 30 seconds after use.

My one gripe: I also ordered the stainless steel flow control cap when it was released. Discovered after attempting a cold brew that the cap did not fit the steel press properly. The lugs on the cap would not lock in to the base of the press and would continue on their rotation without stopping. I left a 2-star review on the aeropress site and they removed my review and then reached out to me to troubleshoot the issue to see if it was an engineering problem that might affect more folks. Turns out, it was an engineering problem. The initial run of the steel aeropresses were not the same presses used to spec the stainless steel flow control cap; therefore, the lugs did not lock up on the initial release versions. That is to say, aeropress changed/updated the specs of the base for the new steel aeropresses. Aeropress sent me a new steel aeropress to confirm that the issue was the press and not the cap, and I can confirm, the issue was the press. My stainless steel flow control cap now locks in to my steel press properly.

Preparando unas quesadillas de flor de calabaza. IYKYK! 🤤

Any guidance would be greatly appreciated!

Brain worms still get to me on random days, and today is one of them.

The photos are with no makeup about 10 minutes after the pool. Just raw photos as I tend to not wear makeup at most days.

Ignoring the boobs, do I pass?

I’ve moved on to tulips from hearts at the suggestion of folks on the sub.

How is my tulip looking? What can I improve or what should I focus on?

I’ll add that I didn’t fill the cup all the way as I used it for practice because I then added a Mazapán and Abuelita hot chocolate cold foam as a topper. 🤤

Be as critical as you want! I’ve been pouring for a few months, but I feel like there’s something missing in my technique.

The workflow is always very therapeutic. From hearing the air whoosh of the coffee container, to the shot pull, and pouring the latte art. 😮‍💨

Latte art still needs some work. I went in confident and then hesitated on this pour. What matters is that it tasted delish.

Had to start video with the end result and work backwards. Haha

We’ve been using Crown Point Espresso Blend from Sightglass for our daily beans. The beans have a nice chocolate covered berry flavor, and the shots taste good as straight espresso and the milk compliments it well for milk drinks.

Beans: Sightglass Crown Point Espresso Blend
Dose: 18.5g
Yield: 32g
Extraction time: Between 27-30 seconds
Brew temp: 201F

Just thought I'd share that I received an email from Gemilai advertising the Gemilai Ele G3028A on a mid-year sale for $599.

Gemilai Ele G3028A

I have this machine, and have owned it for about 6 months now and it has been great so far. A lot of YouTubers are finally posting reviews on this machine, and Eric the Coffee Guy did a review of the internals, and it looks like a quality machine on the inside as well.

Highly recommend if looking for an entry machine or upgrade as it has a lot of features for the price.

The crema from one of this morning’s shots just looked too good to not take the picture. Immediately we turned into my wife’s latte, but it looked so tasty and silky as it was.

I guess…rate my crema? Haha

Very happy with this morning’s pour.

I’ve been lying to you all. I’m actually the butler, and this is the real boss.

Real talk, she loves helping me make coffee in the morning. Shoots out of bed when she hears the machine turn on. 🤣 “Are we making coffee?”. It melts my heart, and I’m here for it. She’s also the one that decides the latte art for each cup. 💗 🥰

Tried shooting a workflow video and ended up losing the audio and first part of the video. So I guess y’all get a song from my formative years with a glimpse of my process. Coffee was great, and that’s all that matters.

I know music in videos like this always causes a hee and a haw in the sub, but it was either this or no sound at all. Deal with it…or not? Not my problem. 🤷🏽‍♀️ 😂 ☕️

Is this something we should worry about? These dry chunks weren’t there before, but appeared over the last season. They’re dry like a callus, but look like something took chunks off of it?

Is this something we should worry about? These dry chunks weren’t there before, but appeared over the last season. They’re dry like a callus, but look like something took chunks off of it?

Getting tri tip for $5.99/lb is a treat in CA right now. Always use the same grilling steps and never fails. Sear 400-500F each side for 10 mins. Reduce grill temp to about 350F and grill indirect, flipping every 10 mins. Pull at 135 and rest for 15 mins. Temp gets to about 140. Slice that buggah right where the two grains meat 😏 😂 , and then slice against the grains. cheeeee 🤙🏽

Our Australian friend asked for a flattie a few weeks ago. I was confused. I was exactly two weeks ago old when I learned that in Australia some folks call flat whites, “flatties” when ordering them at the cafe. I love the term and it’s now part of my coffee vernacular. 🤣

So a nice flattie before work today with some bonus flattie art. 🤙🏽

I can’t figure out why my layers are so thick. The pours and great, the milk appears to be silky, but my layers never end up nice and thin. Am I pouring too fast/slow, tilting the cup up too fast/slow, or pushing too hard or too soon?

I’d like to get thin wispy layers. What can I do to achieve this? Thank you!

Sorry for spamming. But here’s the first shot of espresso this morning into one of our new ceramic Ewok cups. This one happens to be Wicket W. Warrick from Return of the Jedi. 🙃

Machine: Gemilai Ele g3028a
Grinder: Starseekeer e55pro with titanium burrs
Beans: Counter Culture Hologram roasted 4/21
Brew details:
Pre-wet - 2s
Pause - 2s
Temp: 203F
Shot time: 28s including pre-wet & pause
Dose: 18.5g->34g

Results: a little salty and fruity, with some sourness. Under extracted for sure. Will either brew finer or extend brew time for a higher yield next time. 🤙🏽