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I’ve been using a refurbished Baratza Sette 270 for years and am really pleased with it. Very minimal grounds retention, which is important for me since I switch beans often.
I’ve been using a refurbished Baratza Sette 270 for years and am really pleased with it. Very minimal grounds retention, which is important for me since I switch beans often.
I use malic acid to tune acidity, earl grey tea to play with tannins, and you can always cut up a few pounds of apples and throw them in there to get some of the flavors from the skins + flesh.
Sounds very cool. What water temp did you go with initially?
You can have local models, but the vast majority of people are going to farm that out to a 3rd party provider via API calls because it’s the easiest thing to do.
Remember I said “It all depends on how you implement it”.
It all depends on how you implement it. He describes the text from images as using machine learning, which implies using an external API to do that translation.
Storing cloud backups requires a server and storage, etc.
Source: The sync ultra description from in-app
I might be mistaken, but I don’t think Sync Ultra is the same thing as the ad-free sync premium. Sync Ultra is a subscription because it adds functionality that requires cloud resources, not just removes ads.
Are there any apples in there?
I usually source mine as concentrate. It’s much easier to get your hands on.
What does the steaming process add?
It’s more like realizing that you’re surrounded by fire, so you might as well pick a patch with a nice view.
My pleasure. The other benefit of adding things slowly is that you get to see the difference each change makes!
Yeah, if you’re filtering for yeast you gotta go pro.
As long as you have a way to boil water, you can start with the above gear, purchasing preground coffee. This will be miles past your instant coffee.
If you want to get deeper into the technique, you can continue with the following.
If you decide you don’t want to crank by hand
6.Entry Level Electric Grinder
Feel free to ask any technique or coffee varietal questions.
Your options to backsweeten are as follows;
You can do this by starting with a higher initial gravity (this is my approach for sweet meads), or adding sugar until the fermentation stops restarting, or adding neutral spirits to bring the abv up, then backsweeten.
Warning! This doesn’t always work, and it’s hard to predict how much sulfite is necessary, if you add too much it can negatively impact the flavor.
Ferment to dry, then use filters down to 1 micron to filter out the yeast, then backsweeten as desired.
Ferment to dry, then backsweeten just before consumption.
Most commercial producers filter and add sulfites.
100% recommend. It was a way easier switch than I expected, and I feel much more secure now.
I use Bitwarden.
I’m putting this here as a placeholder to remember to come back and give you some advice when I have time to sit down at the computer.
FYI for the majority of US based folks, this will not matter. Most US based folks are working “at will”, meaning the company can change the role requirements and fire you at any time.
I use it for espresso and pour over.