My cholesterol has been creeping up since I started drinking espresso, and is now at a point where I need to do something about it. So I’ve started using paper filters to see what, if anything, it will do to my levels. I’ve also chilled out on saturated fats and red meat, so I won’t be able isolate espresso completely as the culprit when I get new labs in four months.
Have any of you seen a drop in LDL implementing paper filters?
Hello, I am just getting into filmmaking, and have been messing around with my iPhone 17 pro and Blackmagic app. Have learned the basics, shooting at 24fps with 180 rule, using lens filters, apple log 2, use a gimbal, etc….
I enjoy how easy the iPhone is to use and how simple it is to get decent footage, but I am looking to get better results from the camera and lens.
I own a Nikon d750 and a prime 50mm lens, and the auto focus on the d750 is horrendous, unless it’s user error?
Am I able to get a better (cheap) option to use my Nikon lenses with? Or should I start with something completely different.
Any advice would be helpful.
Thanks!
Any K ultra users using tetsu’s 4 6 method? What setting is your go-to? I’ve been playing around between 7-9 and wondering what other people have been using.
Watched this video a couple of days ago, and I’m very intrigued with this “slayer substance” shot. Anyone try to replicate something similar?
Decided to give the unibasket a shot (pun intended) because it’s somewhat cheap(er) compared to other high-end baskets. I have to say, I am thoroughly impressed and there is a noticeable difference in the cup. I primarily drink lighter roasted coffee and use 2.5+ ratios, and am really enjoying the outcome.
The only problem I encountered was fitting it in my portafilters. The site specifically says that it’s meant for the buck, but I don’t care to buy that. I was able to fit it in a cheaper portafilter I got off Etsy, so I’m happy with that.
Anyway, I highly recommend this basket. Also, makes me wonder what a sworks basket would be like…
Hello all, as the title states, I’m not happy with the philos as my single dose grinder.
I run an espresso cart as a side business, so I’ve acquired some equipment to facilitate workflow and have learned a few things about puck prep that have completely turned me off of the puck prep fluff. Well, the fluff is good, but I’m not getting it from my single dose grinder.
I currently have a mahlkonig e65w for the cart, and the thing spits out beautiful, fluffy coffee onto the portafilter, and all I have to do is tap, tamp, and send it. I use a LM Mini for brewing the espresso. This flow is extremely reliable and consistent. Hardly any channeling that I can see (I use bottomless portafilters). I’m primarily using lighter roasts and have almost zero issues with this workflow and gear.
Now, for my home setup, I’ll still use the mahlkonig and LM to crank out drinks for my wife and me. But when it comes to pour over and using the robot, I (want to) use the philos. I have both burr sets and landed on the i200’s. They’re fine, but my main problem is the necessity to puck prep and loads of static and retention inconsistency turn me off of using it. I end up using the k-ultra for pour overs just because I don’t even want to deal with the philos.
As far as puck prep, I’ve done it all. RDT, WDT, shaker, funnels, etc. and nothing seems as consistent as the mahlkonig spitting a beautiful fluffy center mound ready to tap and tamp.
So my question is: what would be a grinder that would fulfill my need for minimal retention, consistency, doesn’t require loads of puck prep, and is suitable for modern style espresso?
Z1? Z2? Or do I have to shell out for the EG-1?
Cheers!
Hello all, we’re in Arizona US and our sunflowers have been doing this for a month. We’ve tried watering less, but they got sadder. This is our first time growing them and would appreciate any advice.
Thanks!
Bought my first pair of red wings, and decided on the 10877’s. Love the look, and while I understand that they need to be broken in, I have a question about size.
I got my feet scanned and I was surprised to find out I can technically fit in 11.5’s. I’ve been using 12’s and 13’s all my adult life, but they said that with these types of shoes, I can get away with a smaller size.
So, my question is: has anyone one had the same experience and came away with the right fit?
It’s pretty hard to tell right now, so I’m hoping to get some insight from y’all.
Cheers!
Wanted to verify the flow rate of the mini R, and I can report that it is in fact ~ 8ml/s.
I know most people won’t care, but I figured I would share for those that do.
Cheers!
Anyone have any experience on gluing emblems back on an espresso machine? Just had my machine powder coated and want to place them back on correctly. Thanks!
Hi all, I just had my linea mini powder coated and I’m wondering if anyone knows what type of glue is used to put the emblems back on.
Brisket has been in the smoker for 3 hours and just checked it for the first time, and I noticed one side of the flat is curling up. What gives?
My first cook on the WSM, and I loved how easy it was to achieve temperatures compared to my previous smoker. I know fall off the bone ribs are frowned upon here, but these were a little too tough, and I need to know how to improve. I smoked these between 225 and 250 for 2 1/2 hours, wrapped and ramped up the temperature to 275 and threw them back on for an hour and 15 minutes, then sauced them and let it set for 10 to 15 minutes. Rested for 15. Any ideas?
Finally upgrading from my $150 Amazon smoker to the WSM.
What’s the consensus on seasoning? My plan is to run it dry for a couple of hours, then smoke a couple of pounds of bacon.
My mini has never made this sound, what could be causing it?
I am maxed out on the grinder (Philos i200D), and I’m still getting 5+ minute drawdowns.
15g in, 225g out (1:15), 93°.
2 blooms, one pour, low agitation, no swirling.
This coffee was very expensive and I’m getting pretty frustrated at not being able to brew it properly. Any advice is appreciated.