Yeah, the simplicity of the Hoop is really nice. You ever have any problem finding a cup / recipticle that it fits into?

Thank you. I have not seen this. Have you tried it? It’s a small conical pour-over with what looks like a cloth based reusable sock. I think the sacrafice would be a deep narrow pour over bed but the advantage is that cloth filters brew a pretty rich coffee that’s going to taste quite good and be fairly forgiving but with some sacrifice in nuanced acidity. It’s the kind of cup that tastes amazing when you are outdoors / camping which looks like their audience here. The key me it looks a little fussy on the cleanup side for traveling and probably not as bright a cup as the Z1 or Hoop. If you are looking for something for camping / more rugged traveling / more all in one with a cup etc. I’d also look at pipamoka.

I hear you. I think it’s important to be really careful with this especially at high temperatures. PETG is probably the safest and I avoid any direct food/drink contact. The adapter referenced here does not come into direct contact with coffee flow at all.

Yeah kind of. People in googletube comments went wild for this too. However, depending on the filter paper you use, the brewer (more ridges, more bypass, less sticking grinds), the beans you are using (some produce more fines than others), how many fines your grinder is putting out, and how aggressively you are pouring, you can really have your cone look at lot like all three of these even on the same grinder setting - the line can be especially blurry between the first two. I’m not saying this isn’t a useful picture, but I wouldn’t necessarily sweat making the middle one your end goal. While it’s great to try to troubleshoot mid brew - if you still end up with a bit of a rough cup, I’m shamelessly plugging my coffee rescue article as a way to salvage it to drinkability.

People use the term “Tea-like” a little bit differently, sometimes it just means a lighter cleaner body, but sometimes it is referring to tannic flavor notes similar to black tea. If they are grade A beans, I’m guessing you could probably sell them for close to what you paid - really is pretty desirable / fashionable right now.

I’m with you. “Tea-like” is all the rage in specialty right now, but if I want tea-like, I’m going to brew a nice batch of pu’er or guayusa instead.

I’d say that’s a good sign!

Haven’t tried the beans but love some peach, nut butter, and blackberry jam notes (not all at once mind you) in my coffee.

This is your brewer telling you it’s time to upgrade to a suiren. Agree this should have lasted longer though.

Tell your friend this is really important. An anonymous Lemmy account seems reasonable to me. God bless your friend, we need to fight these fascists one by one.

But then where do you brush it to? I like this because I can use directly on my grinders but then it makes quick work of cleaning up the entire counter top.

Agree with checking membrane but also using just pure RO can be corrosive to metal parts. Wonder if some of this is more corrosion than scale. Checking pH and KH level as and optimizing these often with just a splash of tap water moxedin the reservoir can help and might even make coffee taste better too

I wonder if some others will follow shortly soon too? The coffee coming out of Hawaii is just too expensive even for those of us willing to pay premiums for quality, transparency, and fair wages. Just today I purchased two bags of Kona beans (in Kona nonetheless) for $33 for a 7oz bag. It’s decent coffee, but for that money, there are easily better to be found. Hawaii needs reforms on farm land that promote quality farming of coffee and other agriculture.

Since youve bothered to list it, I’m assuming it’s not out of your price range - go with Commandante and eschew regret. Stock burs will do all that you’ve asked, but if you want to deep dive into espresso at some point, yes you can upgrade. It’s reputation has been earned and it’s really nice when you can get a Recipe or particular bean type that has grind setting info that you can put directly into your grinder. Since it’s such a popular grinder, it’s easier to find this information.

Yikes. Critical error. I just fixed it. It’s part of step 6 just before the big pour.

Thank you for pointing this out.

I like the idea of waiting a bit to flip it if using a dark roast especially. Maybe 1min? I’m not going to pretend to understand it, but I don’t think most coffee brewing scales in a linear fashion. I could easily imagine the small 1 cup brewer being less “forgiving” with lighter roasts. Do you like it? With available options like FP, aeropress, and moka - you have a lot of choices for these “tweener” type brews that lie on the pour-over -> espresso spectrum. Which do you use the most?

Well I’m not framing any of these prints. Frankly I wish this were more true. It would be at least a little bit of an automatic security feature and also an indicator when foodstuff has been around too long. Unfortunately the freezer where I’m keeping these minimizes any fading.

Most have removed BPA. BPS risk is theoretical. It would be nice to see a safer alternative though. These types of receipts are still in wide use and the impact on health if any is not clear. I can understand wanting to avoid it though. A lot of people here won’t even brew their coffee with high end thermal resistant plastic, so the tolerance for perceived risks is probably on the low end in the speciality community.

Edit; it’s been awhile since I’ve looked into this. I went back and have found there are now many completely phenol free options. Mine has always been bpa free, but my next batch will be totally phenol free.

Move it to the top of the Christmas list.

Wow. That seems like a propoganda video from big cucumber.