dolessrem

Paper plane is one of my all time favorites and just has a riff on one with a dry shake of an egg white in the mix first before the ice. Delightful, frothy

One of my favorites but I can sometimes find Campari syrupy so passing on some totally unrequested advice to suggest an aperol boulevardier. One of my sippin staples

I love cookmate. There's an ad free version that I happily pay something nominal annually ($20?)

The import from website works the vast majority of the time (sometimes you gotta fiddle the steps getting condensed to one or something), the screen stays on while the app is up and it has a lot of custom tags/categories that's helpful when meal prepping. Been using for at least the last five years and I'm a pretty active cook/baker - I use it just about every time I'm referencing a recipe

First time looking at one of these in a while but unrelated thought - are moneygram/oracle getting their money's worth with whatever sponsorship dollars they're paying to be part of the official name? I never hear or see them referenced in that way.

Looks great but I just want an accord that doesn't look like absolute shit.

Lodge cast iron pans Wolverine boots Steelcase office chair (caveat, had go buy new arm pads after 8 years) Boos block cutting board has been holding up damn near daily chopping

Just about the only contention I have with James hoffman is his disregard for ratios as my brain just tends to do that math easier so I start with a 17:1 ratio of water:coffee

Agreed which is so wild that the other two edits from this weekend (driver radios and race highlights) were noticeably lower quality than typical

Assuming you're using fresh beans, coffee releases c02 when exposed to water. It's usually the first step in pourover recipes and you can usually see it pretty dramatically.

Not the best example, but a quick search found this video with a good enough visual: (https://youtu.be/sM3cB0i6ZZU&t=1m50s)

The bloom for cold brew is just to prevent the gasses popping on your lid if you try to close it too early or overflowing. If you fill the jar with your coffee, then all the way to the top with your water, this blooming phase will spill over water and most likely the crust of all the coffee that hasn't saturated and sunk to the bottom yet. No good. The hour I have in my recipe is definitely overkill but it's just an easy (and lazy) easy unit of measurement to call out.

No specific recommendations since now it's all about taste but sharing my recipe in case there's something in there you want to try

1. Brew ratio I've liked is 10:1, water to very coarsely ground beans.
2. Careful with the bloom as the gasses can push your lid. I usually bloom about 75% of the water I'm the container for about an hour than add the rest.
3. Leave to brew for at least 24 hours at room temperature. Stir the grounds a couple times over the 24 hours.
4. Filter the large grounds out in a steel filter.
5. Filter in a paper filter to clean up. I use v60 and it's pretty fine sludge at this point so I go through a couple filters at this point.
6. Top off with cold water to reach the 10x grounds volume and chill overnight.

As with just about all things coffee, James Hoffmann is a good starting point.

https://youtu.be/AI4ynXzkSQo

This should help dial in your grind size to reach a target brew time. Trial and error (with notes!) I'd half the fun to figure out your recipe. At the point my ratio/grind is pretty scalable for small and large pours.

Daily driver is a breville drip. Current ratio is 1200g water to 42g coffee. Usually grind the night before (gasp) so I can just press brew when I'm ready. I have a daily driver coffee that stays on hand but am always happy to grab a new bag of something interesting