I just made an iced cappuccino oh wow Amazing. It’s hot in the Midwest today so I figured I try to make one. 21g Stump coffee 43 g out 200 degrees 40 seconds. Frothed a combo of 50g sweet cream and 50 g whole milk . Added some ice. Super good. Im sure it’s not a coffee purist blend . But it’s really refreshing. Espresso punched through. Stay cool
I just made an iced cappuccino oh wow Amazing. It’s hot in the Midwest today so I figured I try to make one. 21g Stump coffee 43 g out 200 degrees 40 seconds. Frothed a combo of 50g sweet cream and 50 g whole milk . Added some ice. Super good. Im sure it’s not a coffee purist blend . But it’s really refreshing. Espresso punched through. Stay cool
He kicks the dog off her bed
I cannot figure out how to remove the bottom burr . The cone one. I cannot pull it out. Ideas
New burr day I mainly use the VS 6 for espresso but I may try for pourovers
New burr day. For the vs6 I use this for mainly espresso anywhere from light to medium dark beans. But I may try these for pour over…
Trying to use with switch 2 no good I’m using the real hub and an anker power bank no video detected. Using the bottom usb c on the bottom of the switch 2
Trying to use with switch 2 no good I’m using the real hub and an anker power bank no video detected. Using the bottom usb c on the bottom of the switch 2
Trying to do firmware update windows only gets to 46% then stops . Suggestions
As some know I went to Stump last week. And I'm here to give my thoughts... First Colombian Edinson Argote. With tasting notes of twizzler green apple candy and Port.
V60 at 94.c. Pietro pro at 8.8. 25 g in 400 g out 1:16. I do use the Difluid refractometer for me it's a great tool. Although taste is the main factor. 4 pours 80 g bloom 30 sec rest between all pours 2 pours at 100g last pour at 120g. 3:20 total time. Works well for me.
Tasting was extremely good. Yep twizzler at the middle of tounge. Apple at the nose. Port. I'm not sure. Super smooth. Chocolate at the end which was a bonus. My brew was slightly stronger than normal 22.3% extraction. 1.51 TDS. I prefer extraction around 19-20.5 and 1.32 to 1.4 TDS. That's what I like. So it was a tad bitter my fault. I'll adjust the grind to 9.0.. It's an amazing coffee a very natural flavor. Highly recommend
Went on a road trip to st Louis from Milwaukee to check out sump coffee. Great place great vibe rather busy for a Sunday. Picked up some beans as well.
New grinder Varia VS6 to replace my Gevi grindmaster. Tomorrow we will make some coffee
New grinder day Varia VS6. First shot today setting 2.5 . 40g 70 seconds. Ha better luck next time. lol first shot was at 1.7 choked it. Well built . About 1.2 g retention so far 20 g dose. Second shot was .8 g
Made a trip to wonderstate in Madison WI today . Lots to choose from as usual I go for the hard to find single origin stuff. Different regions, why not. Should be fun.