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199 degrees. I have an electric kettle that keeps constant temp. Coffee 101 dude. Yes, my beans are fresh. I posted earlier that I use beans from local roasters around the PNW. Used within a week or two of roasting. And stale beans aren't always the limiting factor in bad brewing. the ratio...

+REP LOL LOL!

I've been geeking out with my french press this morning and remember why it lives in the cupboard. BITTER COFFEE. Anyone a pro at this? I measured and my bodum press holds 32oz of water. Tried w/ 50 grams on capresso grinder at next to the last coarsest setting (which imo is still pretty...

see I don't like that sludgy, silty crap. I always assume it was b/c my grind was too fine.

Them aren't sandals, they're Mandals...

Don't tempt me LOL my birthday is in 6 weeks. Like how much? between espresso and pour over? or closer to espresso? I was always told french press should be coarser than pour over. Never could get that right. But you've inspired me to try it out again *dusts off franch press* "hello old...

What's the advantage of the Phoenix? That it's more vertical than other pour overs? Do you have to use a finer/coarser grind?

How about within 3 minutes? Just look at that smug, intelligent face. You know she owned that poor dog too LOL @kmog33 what did you name her? (cool if too private to post)

Can I pick your brain on that? I've never been able to get the grind size right. Is it like for pour over (like fine sand w/ some bigger grains) or coarser? And are you doing 60 grams of beans for what sized press? I have a bodum press. (Not sure the volume of it, but I think there are only...

*dies of cuteness. I'll admit it even if @Singlemalt won't : I'm stalking that cat. Are you having fun w/ your new camera? You should take cat face close ups. What a doll!

What about cold brew? I haven't made my own yet, but last summer got into drinking it.

I have seen it, but not tried. have you? I use the hario type of cup for pour over. Didn't like chemex. 12:1 is a matter of taste for me. I usually buy all sorts of beans from local roasters round the PNW. Mostly I like the mellower brews. I can see a 16:1 if you're using a more robust...

Looks like a full blown a-dick-tion to me.

I live in Seattle, so yeah, all of us are required by law to have a coffee IV drip at all times. I agree with you, when I tasted fresh ground coffee from the roster brewed correctly I turned coffee geek too. My preferred method to date is pour over: 12:1 ratio. Getting the grind just right...

Look at that cat foot. I can just see by the look on that cat's face there will be many posts here of her hanging by the rafters and making impossible jumps. Captured by the epic camera. LOL!

great thread

Happy Weekend my friends. Hope your Holiday is a good one

Thank You. I am baked.

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wait, I'm there and you just left LOL