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Gunder posted:I used to recommend the roast specific ones that Cafec produced, but they changed the recipe on those a while back, and they turned to poo poo. I just use the standard Hario v60 filters now, specifically the boxed ones made in the factory in Japan. I don't think those boxed Japanese ones exist anymore. Or at least when you buy them now, you get a tabbed filter. I ordered 300 of these Cafec filters directly from their storefront. I originally was going to try one pack, but the shipping was kind of expensive and each time I clicked "checkout" it offered me another pack of 100 at a discounted price. https://cafecusa.com/collections/frontpage/products/cafec-abaca-coffee-paper-filter-for-specialty-coffee
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Feb 1, 2024 21:43
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VelociBacon posted:So are the ones from Cafec you ordered actually good or do they have the problem that Gunder mentioned? I'm not sure what trouble Gunder was having, but I didn't like the flow rate in the updated tabbed filter, and the Cafec filters I linked behaved like the Japanese v60 tablets filters I was familiar with. A user in this thread mentioned that they didn't like those other specialized filters like the "light roast" filter you shared. I think they said the flow rate was very slow.
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Feb 1, 2024 22:26
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SlinkyMink posted:This thing reminds me of the tea brewer I have from years ago before Teavana closed down. Now it's got me wondering if the clever could pull double duty as a tea infuser as well. I imagine the paper filters could gently caress up the delicate flavors unless it's really carefully pre wet, though. No idea about the paper filter but I don't see why it wouldn't work. I tried brewing whole leaf sencha in my aeropress one time and it made the most horrid, astringent brew I've ever had. I don't know if the steep time was too long or if the act of plunging the tea through the filter substantially increased extraction, or what but it was baaaad.
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Feb 6, 2024 21:49
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bizwank posted:I use red loctite on everything that I can't trust a gasket to keep sealed. Make sure you give it a little time to set before getting it wet/hot. Keep in mind that to loosen red loctite you need to heat up the connection with a torch...
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Feb 19, 2024 07:35
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Gunder posted:Those are the same burrs I have in my P64. If you haven't tried it already, I highly recommend the Extractamundo Dos! profile. It's basically designed for fast extracting burrs like ours and produces really beautiful shots. Just make sure you read the description for instructions on how to dial it. What is this "profile" and is it something I can do on my Cafelat Robot?
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Mar 13, 2024 19:12
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I had some super dark roast that I managed to pull an amazing shot on exactly once. Still don't know what I did that time. I think I had to grind pretty coarsely, high pressure pull (9 bar in the robot gauge), and I don't recall the dose. Maybe 18-20g, and I pulled maybe a 40-50g shot. It was downright sweet. A very strange experience since all other times the dark roast tasted terrible to me. Milk drinks mask a lot of bad stuff.
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Mar 13, 2024 20:19
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BrianBoitano posted:When I have a surprise it's normally temperature related, since I don't always measure that one and it can make a big difference for very sensitive beans Oh good point. I think I dropped the temp on my kettle down to 85° C.
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Mar 13, 2024 22:14
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Vegetable posted:Hedrick is an especially uptight, pseudo-scientific little poo poo but I think most coffee YouTubers struggle to grapple with the unsustainability of coffee. Even Hoffmann’s videos are like “Coffee is pretty bad for the environment; here are some things you can do [to make it negligibly better].” Cannot stand the guy and this is ammunition for me to continue to not watching his videos. Thanks, OP
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Apr 3, 2024 19:24
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