sorry to say i never came across a kona worth its price

dont many of the language primitives confer the possibility of thrown exceptions?

cant practically anything throw an exception given the right (sometimes extremely remotely possible) circumstances?

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 thought the original use was for subject/object pronouns as in:

he gave me the paper. (he, subject)

i gave the paper to him. (him, object)

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.

i think you basically want some amount of agitation at some point relatively early in the process just to make sure all the grounds are getting wet. then you usually want less in the middle/late phases to avoid clogging as op mentioned, since the undisturbed bed slows/stops a percentage the fines from reaching the filter, and the reason you want to avoid clogging is that you cant get as good of a result if it winds up running too slow overall.

pouring technique can definitely have an effect on all this (e.g. pouring too hard in the middle to late phases with a shallow water level digs into the coffee bed and churns it up causing a lot of agitation).

buddy of mine rinses out his espresso cup dregs with cognac

im interested to check these out. that said i had some rather mediocre coffee when visiting their shop on division street so i didnt consider them to be brewing wizards

yeah it seems this would only be about distribution below the setting since the upper bound should be somehow gated by the burr gap plus slop (runout, flex under dynamic grinding forces, etc).

i reasoned that slow feeding made more fines since it creates more opportunities for the beans to hang out in the breaker section of the burrs without pressure behind them driving them into the cutting surfaces.

consider cream and sugar ;-)

not at all to my palate! but i am an unrefined barbarian anyway :^)

maybe some folks would be interested in the description. plenty of others would surely not, and to each their own.