We’re always searching for that next blueberry-bomb. Chasing the dragon.

Colombia, El Carmen. But you have to find a roaster who does it well. In the UK I recommend James Gourmet Coffee’s roast of it. Somehow they’re able to get the kind of sweet fruity notes that you normally never expect from a decaf. I’ve tried the same beans from other roasters and they taste like a run of the mill high quality decaf, chocolate and nuts, meh.

In UK, check out Knock grinders. They’re hand made in Edinburgh so probably a little more pricey than the likes of 1zpresso, kin, timemore. Grind quality is broadly equivalent but you’re paying more for the styling and provenance.

Compared to what?

Around 5 years ago I got the Ana Sora from HasBean in the UK, and it was the most intense blueberry bomb. It made the absolute best espresso I’ve ever experienced. Way better than anything I’ve had in a cafe. These days they’re not really hitting that blueberry note, but always worth a try.

In the weird part of the night, yeah,

That’s the time I feel alright, yeah.

I want to eat. I should stop eating.

Why do you have paper cups at home?

eyeball it.

Works great for these ratios. Try it with a lighter filter-focused roast.

Its hard to fit a cup big enough for a sprover AND the scale under the Classic, but I think it’s ts worth it. TBF you don’t really need the scale, just fill the cup in 30 (ish) seconds.

Have you tried the longer, coarser grind recipes, like allonge or sprover?

reddit … reach at least 45 million average monthly users

Ah, they don’t specify human users.

Badger badger badger badger.

Depends on the specific coffee or beer. Extreme temperatures dull our sense of flavour, so a shitty coffee can taste fine if its very hot, or a crappy beer can taste fine if it’s super cold. This is why Coors Light ads are hilarious. They focus on the cold because it’s a requirement to make it drinkable, and there’s nothing else good they could say about it without lying.

My preference is for when the sci-fi setting is so fundamental to the story that the same story could not be retold in another setting. Like the basic story of star wars could be reframed as a cowboy epic with a few wizards or a scientist instead of jedi and it’d still work. Those kind of sci-fi books tend to not get filmed tho.

Coding-with-Yalco, bro showed up, dropped some best-in-class software concepts tutorials, then disappeared. I think he’s still active on another channel in Korean language tho.

Does Veritasium count? It’s not exactly dead, but its a zombie.

Oh, I thought you meant a “different” election cycle, where registered parties get 100% of their (modest) marketing budget from the taxpayer and donations are banned.

Eddie Izzaed vibes. Tell us a joke about bees!

I hadn’t used my espresso machine for a few months and the limescale was … wow. Just no flow at all. Clogged solenoid valve again. Its all good now tho, and I’m mostly doing the allonge and sprover recipes from Lance’s recent video, which were what inspired me to dust off the machine. Lance pointed out that you don’t actually need to control the pump pressure for those recipes, since with a coarser grind the machine will never reach too high of a pressure. And altho my hacked Gaggia can do pressure adjustments it’s a PITA so I rarely ever did it. These recipes do taste better with a lower brew temperature tho, so I’ll probably forget to dial it back up then wonder why my normale tastes like battery acid at some point in time.

Why’d I stop using the machine? I went v60-only for a while to try to decide if my Vario grinder was good enough for that, or a needed an upgrade. Its pretty damn good, but i might upgrade anyway. If you keep it calibrated to where it can do espresso, the very coarsest setting is still too fine for some coffees in a v60. Especially with slower filters like Abaca-plus or t-92.