Dear Guest,
Please register or login. Content don't create itself!
Thank you
-
Re: @CoffeeTalk
So the other day, I decided to pour about an ounce of milk into my espresso, then slap that under the steam wand. This is the result. And I really dig it. It's hard to stretch, with so little liquid, and it's already hot, so you've gotta act quick. But the result is the sorta frothy, warm, mild concoction that I rather enjoy. It reminds me of Baskin Robbins Coffee ice cream. But better. Cup shown is 3oz.
Also - Fellow Joey and Monty cups are awesome.
https://fellowproducts.com/products/joey-mugs
https://fellowproducts.com/products/monty-milk-art-cups
-Dustin
-
Re: @CoffeeTalk
Originally Posted by
dashDustin
Second on the monty cups. They are my favorite.
-
Re: @CoffeeTalk
New to me green beans from Sweet Maria's:
GCX-6889-010 Kenya Kirinyaga Muburi Peaberry 1
GCX-6942-010 Costa Rica Cerro Alto La Rosa 1
Coffee bean corral has been my go-to for the past year however their selection never changes. I'll be back for their true Moca Java which is amazing.
-
Re: @CoffeeTalk
It’s been a while regarding some coffee talk..thought this was pretty good as a lot of the baristas that post on IG spray their grind.
1st https://www.cnn.com/2023/12/25/world...scn/index.html
rw saunders
hey, how lucky can one man get.
-
Re: @CoffeeTalk
Originally Posted by
rwsaunders
I don't have an atomizer/sprayer for this purpose, so I instead dip the narrow end of a spoon or butter knife in water and stir the beans instead. As mentioned in the article, this reduces statics, and one ancillary benefit is that retention of grounds is minimized. As a trained scientist with OCD tendencies, I get worked up when my so-called zero-retention grinder retains ~1g of 18g of whole beans. The water droplet/spray method can reduce that down to 0.1-0.2g, which is more than satisfactory for my purposes.
-
Re: @CoffeeTalk
Retaining a gram out of 18? Damn, that’s significant (in my little world). What grinder?
Been debating a single shooter, but retention and mess have kept me from pursuing.
-Dustin
-
Re: @CoffeeTalk
Niche Zero without bellows.
The finer grind settings (for decaf) were particularly bad, and in general, the retention was not appreciably better than my Baratza Virtuoso.
I think given how predominant static electricity could be, there’s very little that mechanical design(s) alone could resolve the issue. Neither the tilting forward of a machine nor a bellow could really overcome the static.
I used to do droplets only in the winter (RH in the house would usually be 25% or less), but I’ve decided to do it year-round after hearing about the research from U. of Oregon.
Tags for this Thread
Posting Permissions
- You may not post new threads
- You may not post replies
- You may not post attachments
- You may not edit your posts
-
Forum Rules
Bookmarks