• 21 Posts
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Joined 8 months ago
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Cake day: November 19th, 2023

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  • On a graph of time vs extraction, I’m sure there’s a logarithmic curve for any given temperature, with optimal extraction for taste falling some time value well before maximum extraction before the bitter astringent compounds are added to the brew.

    I’ve never tried a light roast in any brewing method, but I suspect it would be even more finicky to get right than medium roast.

    “Most sources” consensus is a good starting point, but it’s really up to 1) What resources and equipment you have, 2) how much effort you’re willing to put in, and 3) your personal taste.


  • The main thing that affects taste with FP that I have found is brewing time.

    I find myself experimenting with brew time, for each and every different bag of beans or grounds to achieve optimal taste.

    Starting with standard 4 minute brewing time: If that brew is underextracted, add 1 minute the next time; Likewise, if that brew is overextracted, subtract 1 minute the next time.

    I can dial in the optimal brew time for taste for a new bag within 2-3 days.

    Medium roasts tend to be overextracted at 4 minutes, dark roasts can go 4 minutes or more.

    I have a hot water pot that maintains water temperature at 195F, and I don’t like futzing with it.

    I don’t use paper filters, just a fine mesh filter.


  • zabadoh@ani.socialtoCoffee@lemmy.worldBeaks
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    1 day ago

    Waitaminit.

    If the finch consumes espresso, why would their beak be an espresso machine?

    Shouldn’t the beak resemble a tasse, and maybe the accompanying saucer?

    Maybe even the beak should be a grinder, to grind the beans at their freshest right out of the pod, then the male attracts females by providing the best espresso machine they can get to make their nest the most attractive?











  • It’s my second week drinking that Four Sisters Donut Shop Blend from Grocery Outlet, and… It’s okay…

    It’s not completely awful, and it’s definitely functionally caffeinated, but without a paper filter it’s bitter.

    With a filter, it does have a sweetness and fruity acidity that’s nice.

    As if it’s made as a filter coffee, which sounds weird, but I suppose it must be possible.

    Speaking of paper filters, I started using a mesh filter in my aeropress, and… The result tastes very similar to my French press…

    I got a pack of two mesh filters: One 250 microns, the other 200 microns, and the 200 micron filter doesn’t let any fines through at all.

    I am alternating days between the two, and I have to say the paper filter in the Aeropress makes a huge improvement in smoothness and taste.







  • Waitaminit…

    If a bank sells a mortgage, there obviously has to be a buyer.

    Any buyer who does their due diligence is going to see a mortgage on a commercial office property, and weigh the risks of the borrower defaulting on their mortgage, or the borrower not being able to refinance when the mortgage is due.

    So given the current environment for commercial offices, any reasonable buyer is going to offer to buy commercial office mortgages at a discount, maybe even at a significant discount, which likely means a financial loss for the bank anyway.

    So what’s the difference if the bank holds on to the mortgage, and if the borrower defaults, then seizing the building, i.e. the real asset, and auctioning it off for whatever it can get?

    Wouldn’t the loss on a mortgage default and asset seizure, likely the be about same as the loss as selling to a prospective buyer for the mortgage, a buyer who had properly calculated a discount for the risk into their purchase price?