yeah, this happens for me when microwaving water in clean glass container. not pleasant, it goes off like a bomb in there. have mitigated it by putting a wood stick in the water, but later learned to just measure the water carefully and run the microwave only as long as needed.

theres no prescription here. but i go for “hot as i can get it by boiling off the water i can get to rest on it by then microwaving it”. for me thats a good tradeoff in time, effort, and energy/water waste. no clue if it really helps the brewing that much but it stands to reason that the ceramic does steal some heat if its room temp. i do it right before. brewing. i also freeze my cup, so the resulting coffee winds up being perfect drinking temp right away after its done brewing xD

5 pours seems excessive.

i put the ceramic v60 as soaking wet as i can get it into the microwave for 2 minutes to preheat :D

i think stairs can just be awkward for cats to navigate too. they are designed for human feet…

somehow i feel like a literal grommit should be involved.

fine china makes everything taste better.

once i tried this as a kid “only the spines hurt so you can just touch the fleshy part” little did i know the fleshy part was covered in almost invisible and extremely irritating fine fiberglass-like hairs

so just replace it with something helpful for this case.

Maybe. But even those times I usually get a few knockout cups from a bag. I appreciate that some coffees have less “tolerance” and have to be brewed just-so to be excellent. The most unique ones tend to be that way.

to me it’s just the matter of maximizing what i can get out of the natural variations between each bag and each cup within a bag as it rests. im not messing around with my technique much beyond what i know works well enough, at the best of times, to produce A+ cups of coffee.

other than monaco, the only f1 races i care to watch

oh neat invention. maybe it just has some one-way valve(s) to keep the steam pressure in that get overcome by the air pressure from the pump.

https://en.m.wikipedia.org/wiki/Check_valve

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cold brew does extract differently. but yes, it’s also generally old even when fresh. the stronger i brew it the less stale it tastes to me, so I wind up with a very high brewing ratio of something like 6:1 or less. and i like to drink it neat :-)

could stay neutral. “beats me, im not a doctor”

https://en.m.wikipedia.org/wiki/Herbivore_men

unconvincing kabedon

when the coffee is mid, make the best of it. it’s still a rare luxury in the grand scheme of things. use it to practice latte art or brew it for your friends during book club.

enjoying some locally roasted Kenyan beans here lately. been making some extraordinary cups despite some months of lackluster brews.

also just freshed up the rubber gasket and switched to the single-doser on the encore – the new gasket seems to give a more precise grind setting and the rubber cap on the single doser makes it a lot less noisy overall. i think the stock hard plastic hopper acts like a trumpet bell.