Find an Italian place. Or an old mom and pop shop. Or you can always lick some of the burnt tires that you find along the highway if you really miss the taste of that robusta shot. /s
To each their own. No need to crap on what other people like.
These look nice. Haven’t seen them in the EU yet.
I wear a lot of clarks shoes and I have found that it greatly depends on the model. I have two pairs (craftdean wing, I think) that are easily six years old and I wear them a lot. Just service them once a year and they still look like new. But I owned another pair (not wings, they were dressier) that lasted me only two years. Perhaps the shoes in the outlet are not the sturdiest?
I have some wallabees and desert londons too and they used to be lower quality because the crepe sole would wear out fast. Last year I bought the black EVO versions and they barely wear out at all.
So clarks is still good in my book. I have two pairs of chelsea boots of the brand vagabond too, and they are great too!
I (36m) read this recently and I couldn’t shake the feeling that I would have liked this a lot more if I had read it fifteen or twenty years ago. It was very clever at times, language-wise it was buzzing, but it felt very hollow and adolescent at times too.
Definitely a jackdaw. Still beautiful!
Regift it. Maybe find someone who enjoys chewing on those strips of blown-out truck tires that you find on the side of the highway!
As a non-Brazilian, I’d like to add Os Sertões (Rebellion in the baclands) by Euclides da Cunha. That one messed me up for weeks.
I often feel blessed with a “small” language as my native tongue. We have a very strong tradition of (mostly) excellent translations and readers here are generally very curious about stuff that was written in different countries and cultures.
For those of you who speak Dutch: check out Roger Van de Velde. He was in prison and institutions for almost all of his adult life and wrote some truely amazing work.
Uitgeverij Vrijdag recently republished some of it. I can recommend ‘Scheiding van goederen’ and ‘De knetterende schedels’.
That was a nice read. Publishing sorely needs more of this.
I really hate the hit-or-miss strategy of many publishers of the last three decades. Publish ten books fast and hope one takes off and makes up for the others. It’s not fair to the talent that gets smothered by all the crap that surrounds it, it fosters a kind of clickbaity-approach to writing, and then there’s the massive amounts of wasted paper…
‘Whatever works’ is always the best rule. I kind of started doing it because I hated going to peoples houses, glancing at every single book in their bookshelves - as every sane person does - asking about a title and hearing ‘oh, I haven’t read that one’.
I try to do it before I even touch it. 😊
The best way to do that is to select your next reads by relying on your own previous reading (that gets easier as you read more), or on the opinions or recommendations of people that know you very well or have very similar tastes.
I haven’t abandoned a single book in years. The few times I was tempted to throw something aside, it was because I was misled by hype (and comparisons that seemed promising but didn’t deliver), or - most commonly - because someone gave it to me as a present.
I have a strict set of rules, and I’ve managed to hold on to them for over 15 years now.
That right there is a starter set-up done right.
There’s defintely more where that came from. Try finding naturally processed or anaerobic coffees, or coffees with some more exotic fermentations.
Tasting notes to look out for are wine or rum, or things like ripe tropical fruit, that kind of stuff.
I recently drank a Colombian coffee from a Dutch roastery that was fermented using wine yeast. Extremely funky stuff. Overripe strawberries, and it had a very distinct lingering mouthfeel. It actually felt like cheating, in a way.
This is the link to the coffee: https://schotcoffeeroasters.nl/webwinkel/koffie/colombia/colombia-el-placer-wy/
I wouldn’t worry too much about it. The drop in temperature is normal and probably pretty consistent, so you can adjust your recipe to it and not end up with varying results. Let taste guide you, not just numbers!
Never give in to espresso! Instead throw ludicrous amounts of money at filter stuff and tell yourself it’s okay because ‘at least you’re not doing espresso’. 't is the way!
Also; nice setup. The fellow grinder is on my radar, for when my old Vario W completely dies on me. It’s that, or I go all in and buy one of those mini EKs.
It’s the fermentation process. You’ll find it more in natural processed coffees or honey processed. Even more so with anaerobic fermentation or yeast based fermentation.
What you’re looking for is washed coffee, or commodity coffee with no mention of the processing. Or dark roasts, as the taste of heavily roasted coffee will negate a lot of the taste that is inherent to the bean and the processing. A bit like a well-done steak.