think im missing the pun here. Matrimony rhymes with Baloney?
all extant species (except hu-men) be like: evolve? whats that. just livin out here.
dang, so she pulled a sled for a decade?
eh 54k is enough to scrape ass in austin. but debts beyond cost of living could easily, easily sink you.
mandatory audits over a minimum net worth or valuation?
thanks, enjoyed that. didnt know the recommended procedure was to stir up the egg and grounds before hot water becomes involved! makes a velvety texture i assume because it winds up having boiled egg in it (its like egg-drop soup with coffee in it 😄)
the thing that most grinds my gears is that there are settings that appear in both control panels and settings, appear to be changeable in both, but only one or the other actually changes anything.
i bought some and tried different ratios. i resolved that the less the better. in other words, in my opinion, chicory just worsens the coffee.
sorry to say i never came across a kona worth its price
theres also cooked.wiki. tack “cooked.wiki/“ onto the start of a recipe URL and it scrapes and reformats for you
that was it!
the other great thing about the long steep is it cools off the coffee. overly hot coffee tastes worse.
might not be completely wet
i like it. years ago i did a puzzle where the box cover showed an illustration of the past and the actual puzzle was the same scene in the future
mine’s just about the same except i tend to push the grind size down as much as i can, up to the point it tips toward bitter. and that seems to depend significantly on the particular coffee itself, i expect both for flavor/roast reasons and for innate properties of the variety. i start around 20 on the encore and if thats tasting fine, go 2 clicks finer each time until it doesn’t, then back off by one. and it’s grind one or two clicks finer with an aged bag vs a fresh one.
I did this for about a year. Argument was the hot bloom could pull out some parts of flavor that the cold brewing couldn’t. I recently switched back to cold-only and decided the brews were improved. I do 100gm:700gm ratio and let it steep 24 hours.
it wont ever be good for that and i wasn’t suggesting it
fwiw, it sounds to me like your encore may have an issue. at 0 the burrs should start making interference noise and the grinder should be making espresso-range powder/dust.
first time ive encountered “bolide”