!espresso
@infosec.pubcross-posted from: https://infosec.pub/post/3784040
After working on a bicycle or an engine, hands covered in grease, I can confirm that coffee does the job. Spent coffee grounds are gritty like sand so they work amazingly well to get the grease off. I use a bar of soap at the same time which causes coffee grounds to get embedded in the bar. It’s a good thing too because it always helps to have the soap bar a bit gritty.
That much is proven for me.. been using coffee for years to wash greasy hands instead of buying the special purpose heavy-duty hand cleaners.
Coffee is now being used to make clothing and one of the claims is that it gives odor control. I’ve cut back to showering once per WEEK (a pandemic side-effect that became a habit). Even though I’m back to leaving the house regularly the shower habit did not change. So my armpits get quite rank after a week. 💡 If coffee grounds have a deodorizing effect, why not use them on arm pits? I’ve not heard of anyone doing this but thought it’d be worth a test.
So I brought spent coffee grounds into the shower and after one scrubbing with them my armpit odor was gone. Coffee grounds work better than shower gel. Normally I scrub with shower gel, rinse, & sniff. The first iteration is usually not enough.. I have to repeat that process 2 or 3 times with shower gel to get the stink off. Coffee grounds worked on just one iteration. I think what happens is the deodorant is sticky & waxy which then gets coated with sweat then the sweat-loving bacteria. The abrasive grit from the coffee grounds scrapes the sticky waxy nasties away faster than soap can dissolve it.
Coffee seems to work on its own but I only did this experiment once so far so I followed with shower gel anyway for good measure.
(stop reading at this point)
nsfw begin
Of course arm pits aren’t the only area that stinks after a week. The groin doesn’t smell too good either. What develops to maturity is what’s called cock cheese¹. I’m not flexible enough to do a proper scientific test. The nose-crotch proximity is what it is. It stunk before the coffee treatment but not after. So it worked at least to the extent that I could confirm. I guess my next partner will have the noble scientific task of assisting with the close proximity sniff test mid-shower and indicate whether shower gel is still needed.
footnotes:
- Sorry folks. Indeed it’s not the most elegant nomenclature. IMO there’s a language deficiency here. That’s the only name the stuff has AFAIK. Be sure to forget that term whenever you’re eating cheese. Or alternatively it may not be a bad idea to just cut cheese out of your diet at this point.
¯\_(ツ)_/¯
You were warned.nsfw end
I usually make doubles, but often split them to make a milk drink for my partner and have a single for myself. For some reason, those split singles tend to taste better. Same weight in, same time, same yield, just half the coffee.
Do I just like less coffee? Is it a temperature thing? Am I missing something here? Does anybody have a similar experience?
I'm relatively new to the espresso game and my espresso always tastes a bit sour... please help! I'm using a Breville Barista Express. From what I understand, the sourness is generally because of under extraction. The water seems to be at around 190-200 degrees, so I don't think that's the issue. I've tried to dial in the grind size so that pulling a shot takes around 25-30 seconds. At that grind size, the pressure gauge is at the very top of the range. I believe if I go finer with the grind, then it'll take longer to brew and push the pressure up higher. I'm not sure exactly what to do to address this. Could it be that I'm tamping too hard? I push relatively firm, aiming for about 30 lbs of pressure. Thanks for the help!
So I put the steel burrs in my Vario, hoping for more clarity in my espresso and a much improved V60. The pourovers are indeed a lot better than with the ceramic burrs, but for espresso... it's complicated.
It's calibrated for chirp at 2Q, and I'm down at 1A, the absolute finest it goes, and the shortest ratio shot I can do is 1:2.5 (17g -> 42g, 25sec)
This is fine for light roast single origins, altho it's a little scary being at the extreme end of the grind setting range. But I feel like I should still be able to pull a 1:2 shot from more traditional darker blends when I want to, without dismantling the grinder to swap the burrs back to ceramic.
Can I safely calibrate it finer?
Is it more likely the alignment?
I did attempt the "alicorn" hyper-alignment procedure after swapping the burrs, but since then it's been sent off to repair the electronics, so the alignment may be suspect again.
Are there any better resources or guides for the hyper-alignment these days? The two YouTube videos I followed were very confusing and seemed more of a proof of concept than a how-to guide. I don't really have the patience for multiple go-rounds of assemble/disassemble to wipe-check the alignment then adjust again. And I suspect doing this the first time was how the grinder electronics got killed.
Any help or advice gratefully received.
https://www.youtube.com/watch?v=aHz2rU_xK3g
Hope you all find this interesting, delighted I got the chance to have a play with the machine!The MANUMENT Leva Machine: https://manument.com/en/manument-le...