I have a late '80s Trek 360, all stock. It's surprisingly twitchy, much more so than my FG bikes.

I bet at your place around the corner, they don't have a 'stache like the dude in the video. You can taste the difference.

i still dont understand the fundamental difference between pour over coffee and drip coffee. seems to be exactly the same thing except you have to pour the water itself, they just gave it a fancy name and coffee snob hipsters are all over it so now its a thing

edit: TIL that brooks is making a limited levis denim cambium


weird.

I was actually pretty close to having a 'stache like the guy in the video myself. Had been growing it since November but just trimmed it this week.

Whiskered. Sweet!

wasnt there a beard thread in here?

Tight "criterium" geo was what was rad those days.

I love my cdale series 3.0 roadie; no complaints here.

Like you're saying, "drip" is automated. The stream of water goes at the same spot, at the same rate, until it's done. If you need to brew gallons at a time this is best. But a pour-over allows variation and control of the pour, which does make a difference. Wetting the grinds and allowing them to sit for half a minute before pouring the rest makes a huge difference in what gets extracted into the cup. How you pour the rest can also make a big difference. Top quality beans have lots of potential for complexity, and only a more precise pouring technique can bring that out. On the other hand if you're using average coffee beans or heaven forbid Folgers there won't be as much difference.

That said, to my palate the best pourover doesn't even come close to a well made shot of espresso. Espresso is cheaper, too.

Years ago I started working on a Fu Manchu but gave it up. Might try it again in when my hair is totally white.

The vid didn't say what temp water to rinse the filter with. I imagine this is crucial. I'm going with 186.5° F. I think that should perfectly soften it without singing the fibres.

Believe it or not there are people who actually measure stuff like that.

From USED jeans to boot.

Lol I just use a French press, or one of those Vietnamese iced coffee things if I'm feeling sweet coffee.

Actually a French press gives you the most control over extraction time and uniformity. The only catch is you have to pour it all out of the press as soon as it is ready or it will continue to steep and over extract.

However a good shot of espresso is hard to beat, particularly over here in Europe.

Do you have any tips of how to avoid the "mud" at the bottom of the cup? I don't have a very good grinder, so that's what I'm thinking is the problem.

The "mud" is basically the fines that can pass through the screen and not necessarily objectionable. Turkish coffee is loaded with them. You just drink carefully so as to not disturb them. To me, it is a sign the coffee was not filtered with paper (which some claim traps some of the aromatic oils).


If they are objectionable, try a coarser grind (at the expense of flavor). Or maybe a finer screen, as they are simple to remove. No idea where you could get a finer screen though.

[MENTION=224802]Muffin Man[/MENTION] i too am loyal to my french press, i use a tiny one cup one so i dont have to be concerned with caraffes or what to do with the other cups once its done brewing (i only drink 1 cup in the morning anyway)

i have a ****ty little grinder too, no conical job with settings, youre always gonna get grounds left over. i grind mine smaller than is "recommended" for a french press, but i like the flavor a lot more.
usually what i do is "overfill" it a bit, then i dont really pour it, i tilt it enough so it just kinda falls out of the spout. this way the grounds dont get disturbed and stay in the bottom of the press (for the most part).

ive tried filtering it through a regular filter after but it takes an eternity and i dont have that kinda patience, neither does the temperature of the coffee

when drinking i just do it carefully like rex says, slightly overfilling allows you to still have more coffee without having to pour out the "mud" so you only have a small amount at the bottom of your cup to deal with. my cups are also white so its easy to see them when im near the end.

if you hate the mud dont try a moka pot, lol. so rich and strong tho.

Oh, I believe! I've been to single origin coffee slangin' joints where they think they're mad scientists.

Dorm room espresso, anyone? La Pavoni machine, if anyone's interested.

sup w/ the denim, "potholder"?

Some scraps from a hem I had done. There from N&F's Rainbow Core jeans, so I thought I'd save them for a cool project or something. I don't know why I put them there, though. Too lazy to find another place?

plus the milk cup fits in there so perfectly. i know that feel.

On the subject of late eighties trek road bikes we are in love with, I got this guy off of a guy on craigslist with a 26 inch MTB wheel in the front, with aerobars.


The paint is horrendous, especially on the Santé components. I had to JB weld on one of the downtube shifters bosses. It rides like a dream and after I thoroughly cleaned all the components it shifts great! The stem is firmly stuck, so I have been spraying windex in there for the past couple of days and when it breaks loose I am going to thread less convert it and put Brifters and compact drops on it, and my dad mobile / commuter will be perfect.

I just pre-soaked the filter for a drip session in my Gevalia. This is gonna be exquisite!

Whenever I see the new name for Retroshifts, it makes me think of my coffee maker, BTW.

I recently got Baratza's entry level burr grinder. Best $129 I ever spent.