Yay, Starbucks will grind your coffee. You can’t take any coffee beans and get them ground at Starbucks. They will only grind their branded coffee beans. So if you have a bag of coffee beans from other brands, then you’re out of luck.
· Coarser-ground coffee tasted better with 1:4 to 1:6 ratios, whereas finer-ground coffee tasted better with 1:2 to 1:3 ratios, and there didn’t seem to be any grind size that doesn’t taste good, as long as the proper ratio is used, and the puck preparation was good enough to achieve an even flow of water through the puck.
· Now that I have outlined the method by which I pull espresso shots with the EG-1 grinder and SSP ultra-low-fines burrs (or ULF burrs for short), I thought it would be interesting to compare them with a more classical espresso grinder like the Niche Zero. I do not yet have great data to show you exactly how the particle size distributions of these two grinders differ, …
· This catches less than a paper coffee filter but is faster, and I don’t mind a wee bit of residual sediment. Of course, coffee filters are also fine. Drinking Dandelion Coffee. Dandelion coffee is great hot or iced, dark or light, sweetened with …
· I put together a few steps which pretty much anyone can walk through to check if green coffee has been artificially infused: Grind green coffee to a very coarse grind size. Place 20g of the ground green coffee in a cupping bowl. Pour 40°C water onto it, and let it sit for about 10 to 15 minutes. Taste it.
· Navy coffee is a very strong black brew popularized by the United States military. This type of coffee is made using many unknown brands of coffee grounds brewed and then left on the heater for 3-5 hours. The copious amount of coffee used to make navy coffee makes it more potent than regular coffees. The…
· Minimizing the production of coffee fines is a relatively widely desired goal when grinding for filter coffee, because fine coffee powder tends to clog paper filters more easily, and any uneven distribution of fines across a coffee bed can result in an uneven flow of water, and thus in more uneven extraction of the coffee flavors.
· Hiro uses a different recipe: he says to start with 16g to 19g of medium-coarse coffee, and to aim for a total brew weight of 250ml to 300ml. The water temperature should be between 93ºC to 95ºC. For those who don’t own a temperature-controlled kettle, Hiro suggests leaving the kettle at room temperature for 5 minutes after boiling.
· Pour the coffee mixture over the cheesecloth or through the sieve very slowly until all of the liquid is drained. This is a concentrate, so you will need to add more water to make it palatable. I use a 3 to 1 ratio for my cold brew coffee, so 1/2 cup of cold filtered water to 1-1/2 cups of the cold brew concentrate, both poured over a tall …
· The coffee grounds and worm castings are powerful fertilizers, that release their nutrients back slowly to the plants as they grow. It is a mixture our tomatoes thrive on! And I have to say, the worm castings are truly the star ingredient that makes a difference.
· The sweeping and dragging robots look the same, but the sweeping and dragging levels are very different, and the space for technological iteration is very large. Today we are introducing Midea’s flagship M7 Pro sweeper and drag machine. It has an eye-catching high-frequency vibration mopping function and a super suction power of 4000Pa.