u/Dima_135

As always, she did all the work with her energy and joy.

Якщо ви пробували Гондурас більше одного разу, то ви знаєте, що це лотерея.

Він може бути дуже солодким, а може бути гірким як наше життя. Я думав що солодким його робить натуральна обробка, але виявилося, що це не гарантія. Також опис від ростерії не може бути гарантією.

Я кілька разів обпікався з Гондурасом, і це було неприємно. Але я не перестаю грати у цю лотерею. На цей раз це був натуральний конекс і я дуже радий що замовив цю каву.

Дуже рівний, типовий "центрально-американський" смак, повний та насичений, але при цьому м'який, без агресивної гіркоти.

Я заварив у 3 чашковій біалетті. І це був "безпечний" рецепт, на випадок, якщо кава виявиться гіркою (15/73 за 45 секунд, фільтр від аеропресу, тепла вода, відносно грубий помел), але тепер я думаю що можна піти трохи далі і вичавити більше солодкості.

Я давно не працюю бариста, не тусуюсь по капінгам, плюс мабуть мої рецептори так і не відновилися повністю після ковіду, тому не можу описати тонкощі та дескриптори отак відразу, але я відчуваю, що воно там є. Може, під середину пачки знайду слова щоб їх описати. (бтв мої враження майже ніколи повністю не співпадають з дескрипторами на пачці)

Загалом можу рекомендувати. Якщо ви, як я, боїтесь брати каву з Гондурасу, тому що вас травмувало щось супер гірке - от оцю можна, ця не гірка.

The description is certainly encouraging, but I've fallen into this trap before.

I definitely wouldn't buy washed Honduras, but natural has let me down more than once. Just because it's natural doesn't guarantee it won't have that harsh bitterness. By the way, what causes that bitterness? Especially considering Guatemala and El Salvador are nearby, and the coffee from there is at least safe and often is super sweet.

There is a theory that this is how it should be, that this is factory compensation for light transmission.

I tested the exposure metering against my "old" FD 50 1.8, and it's challenging because with partial metering, it's difficult to find an evenly illuminated plane for two such different focal lengths. But overall, the nFD 100 2.8 tends to ask between 1/3 and half a stop more light. I doubt that the 100 2.8 has such a worse light transmission than 50 1.8. If a 50 1.8 is roughly T2.1, then my 100 2.8 is like what... T3.7 ? I doubt that's true. This doesn't match my experience with other systems. Besides, the difference in light transmission almost always smooths out at closed apertures. Overal, I doubt such a factory adjustment makes much sense.

I know these are minor things and not real problems, half a stop is not such a big deal, I know, I know, but this little detail irritates me. Because i have a pretty good FTb and my nFD 100 2.8 also in pretty good condition, and I like partial metering, and that was one of the reasons I bought this camera.

If it's an accessible and simple procedure that can be done with a screwdriver, I'd prefer to do it. I saw some manuals with complex schemes of the FD lens structure and I can’t say that I understood much from them.

Thanks

Hi !!! Last week I decided that I wanted to learn drawing. So I've been watching YouTube tutorials for a few days now, and the guy said there to draw random objects, breaking them down into simple shapes. I'm trying to draw this camera, but this lens defeated me

It's a tapered cylinder with various transitions, some smooth, some abrupt. I'm trying to figure out how to draw cylinders like these, but I feel like I don't know what I'm doing.

Is there anything someone can help me with here? Or do I just need to grind ? My ovals are terrible, I can see that.

Big thanks.

Hello to all coffee lovers !

I haven't worked as a barista for the last few years, so I've been paying much less attention to new equipment, watching much less coffee YouTube, and all that stuff.

Before that I drank mostly V60 and when I had the opportunity I bought Japanese box or bag filters. And later I bought these new ones several times. If I'm not mistaken, that's all they have now for V60, right? And I just stopped enjoying pour over coffee at some point. I thought that maybe I hadn't fully recovered from covid, or maybe the problem was with my grinder, because when I was working in coffee shop, the grinder there was better than the one I have at home... I didn't know exactly why, but at some point I almost completely switched to a moka pot and aeropress.

Last November I saw these filters on a local store's website and I decided to buy them because they were cheap and because I wanted to use my old Melitta that I used a lot in better years (nostalgia, huh). I made some inexpensive washed Guji and it came out an 8/10 right away, just like that. My best pour-over in years. I thought it was a fluctuation, I made V60 and got the taste of not very good coffee from a cheap drip machine, And then I did melitta + pegasus and again 8/10.

Different recipes, different coffees, Pegasus is simply better, regardless of other factors, just consistently better. Smoother yet sweeter and cleaner, it has that punch you expect from any well-done percolation method. And it's much faster, my dusty 39mm burrs can't clog this filter.

What's going on? What did I miss? Have Hario V60 papers always been bad, or have they gaslighted me with their latest filters? Why do pegasus, Hario's cheapest filters, produce such delicious coffee in my old $3 Melitta cone ?

Thanks.

Я не вмію в композицію в пейзажах, але сподіваюсь що здатен хочаб передати "moooood" сцени іншими засобами.