▲ 4 r/providence
Super loud concert tonight (Thursday 6/18)
Just curious if anyone knows what the sounds drifting towards me over the Seekonk river happen to be... tried searching to see if there's a festival or something but I'm coming up with nothing. Sounds like a banger!
u/pfhlick — 13 days ago
▲ 41 r/espresso
Finally found my endgame grinder
I love the low noise of manual grinding in the quiet hours of the morning, and also the feeling of at least part of my setup being apocalypse proof. Plus, turning the big crank would remind me of being a kid in my grandmother's kitchen...
https://etzinger-ag.com/coffee-grinders/etzman-tabletop-grinder
u/pfhlick — 15 days ago
▲ 2 r/barista
Fetco Hardtank for cold brew
Has anybody used this product for cold brew? The principle seems ok to me, using agitation to speed up cold extraction. A machine that does this well could be really great. How is it to clean? How does it holds up if you really tried to brew 30L per day with it? How does the coffee finally taste?
u/pfhlick — 23 days ago
▲ 25 r/espresso
Been pouring the same bloomin onion for 15 years
I know that there's a lot of things I'm not doing right. But honestly, I'm pretty pleased with how consistently my body just automatically pours that. Maybe I'll try out a pointier spout one of these days.
u/pfhlick — 1 month ago
▲ 15 r/pourover
Are we too worried about freshness?
Lucia Solis has some things to say about the future of specialty coffee, the myth that freshest always equals best, and the extractive nature of of today's coffee industry, where coffee producing nations capture only a small portion of the value of their product. Can we imagine importing coffee roasted at origin? Can we tell the difference between the taste of this year's crop and two harvests ago? Does it matter how long the coffee has been around, so long as it ultimately tastes good in the cup?
https://youtu.be/Sbsi2\_Rp2LQ?si=\_oworsTXgS8\_M-hn
Edit: Seems the original link is broken.
Correct one here. https://www.youtube.com/watch?v=Sbsi2\_Rp2LQ
(Thanks u/oscillatingheater)
u/pfhlick — 1 month ago
▲ 0 r/Coffee
Roasting at origin, and the commercial dominance of freshness
https://www.youtube.com/watch?v=Sbsi2\_Rp2LQ
Lucia Solis has some things to say about the future of specialty coffee, the myth that freshest = best, and the extractive nature of of today's coffee industry, where coffee producing nations capture only a small portion of the value of their product. Can we imagine importing coffee roasted at origin? Can we tell the difference between the taste of this year's crop and two harvests ago? Does it matter how long the coffee has been around, so long as it ultimately tastes good in the cup?
u/pfhlick — 1 month ago
▲ 67 r/espresso
Iced latte: espresso first or last?
I'm mostly a black coffee drinker. Mostly eschew milk because I just like the taste of coffee. BUT I have a teenager who likes iced lattes, which suits me fine because they're easy to make.
And now I'm tasting one occasionally with different single origin espressos and having a little fun tasting how different coffees blend into the milk.
So, how do you make your iced lattes? Do you pull the shot in a glass or pull it directly into the drink? Do you put the espresso before or after the milk? Do you use a lot of ice, or a little? And why??
Pic is of my present iced latte. Lots of ice, shot first!
u/pfhlick — 1 month ago
▲ 0 r/barista
I'm working on the business plan for a single origin espresso bar and looking for examples of similar businesses for comparison. Most of the cafes near me serve just a single house espresso blend and occasionally a second single origin coffee. Coffee is a flavoring, the focus is not on the flavor of the coffee.
So I'm curious, if you work in a bar serving single origin espresso, or if you frequent a cafe which does so, can you give me your impressions, favorable or otherwise?
u/pfhlick — 2 months ago