24 hour cure, reverse sear… oven then rippin’ hot flat top.
Rendered down the fat to make beef tallow and crunchy salad toppings.
Finished by broiling the bone with Worcestershire sauce until super crispy.
Gnawed on that bone like a caveman after the hunt. It was a great afternoon to say the least.
Domo deserved a fine lady to stand by his side.
Took delivery of my Z1 today, Woooohoooo!!! Got the Mazzer and HU burrs to start descending into the rabbit hole. Wish me luck.
I think I made a campfire flame. I like it!
I was having an issue where I wouldn’t use water to clean the cast iron, just scrape and re-oil. I started using the water technique and it cleans 10x better, however I’m starting to see some rust spots developing.
I always dry off every bit of water with the burners and oil until it’s smoking before shutting them off. I also live in South Florida so it might just be a tough luck humidity thing.
Any thoughts?
Someone recommended that I mix ginger beer and espresso together for a summertime coffee based drink. I gave it a shot and upon first try, I realized that I really should’ve been using a lighter roast bean.
The darker roast was just a little bit too punchy. Next time I’ll definitely make the switch to something that supports a bit more acidity in the end product.
Interesting nonetheless.
I went a little crazy on Amazon prime day here in the states. One random purchase was getting a kilogram of Caffe Borbone, which was recommended by a friend (very reasonably priced even without the sale). I tried it today for the first time and I have to say I was blown away!
I think it just solidifies the fact that I am more of a traditional espresso guy. The texture was nuts! I love the flavor, sweetness, and high caffeine content it produces out of the robot.
It's one of those mornings where I had to pause in the middle of my routine to say "this is special"!
The experience demanded I slow down for a second and just be present in the moment.
Here's to you that chases those moments. Cheers.
What’s going on everybody? I’ve owned the primate for about six months now and I love cooking on it! I do, however, feel like I could do a better job cleaning the Cast Iron after each respective use.
I’ve hesitated in using water on the hot griddle because of possible warping, but I feel like that might be the only way to get it truly clean in addition to drying it and giving it a nice layer of oil before putting it away.
Has anybody cleaned it in that way and do they have positive reviews in doing so? Right now I’m just scraping everything off and adding avocado oil to do one last clean and then another layer of avocado oil while it’s hot to coat with paper towel. Still seeing a lot of black when I go to use it again.
Any suggestions are welcomed. Thank you.
Pull my shot of espresso, foam the milk with a touch of real bourbon barrel maple syrup, combine, and enjoy.
A touch of this while foaming milk for the morning cortados is our favorite way to introduce a hint of sweetness. Blends seamlessly with whole milk and even gives a touch of structure.
There’s actually some health benefits from real maple syrup which makes it a great long term option as well.
From the left: Fellow Stagg EKG Pro, Subminimal Nanofoamer Pro, Cafelat Robot Barista Edition, Femobook A4 (Dark Roast) and DF54 (Light Roast).
I’m currently in my manual lever phase of my espresso journey. There’s so much I love about the robot (we call him Domo). The ability to pressure profile by trusting the numbers and your muscle memory is kind of like driving a manual transmission for you car buffs out there.
I love the stainless steel path of the boiling water and the sheer simplicity of maintenance. I’ve been able to get some of the most pleasant Napolitano style shots anywhere (including Italy) on this machine and the slayer style shots for light roast are nuts as well!
I just had a son and I dream of passing down Domo when he goes to college so it will immediately boost his popularity and simultaneously remind him of home.
Hi everyone. I’m looking into my first semi-automatic machine around \[$1,000 ish). I really like the Quick Mill Pop-Up or the Clive coffee version the Lucca Tempo. I’ve seen reviews about the wand being funky but they possibly changed it. Also the Tempo has some cheap rattling parts like the tray. There’s a mix review about the pressure profiling paddle for both. I wanted to know of any of you have had experience with any of these issues or the opposite? Thanks.
Hi everyone. I’m looking into my first semi-automatic machine around [$1,000 ish). I really like the Quick Mill Pop-Up or the Clive coffee version the Lucca Tempo. I’ve seen reviews about the wand being funky but they possibly changed it. Also the Tempo has some cheap rattling parts like the tray. There’s a mix review about the pressure profiling paddle for both. I wanted to know of any of you have had experience with any of these issues or the opposite? Thanks.
What’s going on everyone?! I’m considering getting an E 24 to explore the world of light roast espresso. I’ve read that light roast is best between 201 and 205°F. I also read that the machine maxes out at about 200. Will I be good to go on all light roast profiles if I get this machine? Let me know what you think. Thanks.
What’s up everyone? I need your best recipe for pour over to result in the clearest coffee you could imagine. I have an 1zpresso ZP6, fresh light roast Ethiopian beans, a precision kettle, and a hario switch (glass). I’ve tried to get more into coffee by watching YouTube and making/tasting coffee. I see all the pros like light roast. I’ve been trying different recipes for some time but kind of feel that in the end I’m a more of a rounded cup kind of guy. I’d like to give it one last try for the next month or so before I sell my grinder for something that fits my taste better. Either way I wouldn’t feel comfortable moving to the next stage in the journey without seeking help from the community. Thanks in advance.
Shared board for me and the wife. Double patty, Muenster cheese, Dave’s burger buns, and fancy Big Mac sauce for me, ketchup for my lady.