HemiSam

Godspeed Mssr's. Bogdanovich and Poitier. You both moved the needle in my world... HS

^ that's what you call invested! Guatemala San Antonio Chaguite this morning ala Chemex. A lovely balanced cup...sweet nutty citrusey thing going on. Yum. Will torture myself with the espresso maker for my afternoon cup...LOL. HS

Not me... HS

Fortunately we have power but it's chilly for Houston...30's and I'm sitting next to the fire with the pooch sipping a lovely Kenya Gathaiti via Chemex. I run with a 15:1 and generally a medium to light-medium roast for the pour overs. It's been a lovely holiday... HS

Godspeed, Chris... HS

I have not tried the V60 but I can recommend the Chemex after many a year of French press. Will be curious to see if you prefer one over the other, tyrion. Happy caffeinating... HS

Godspeed, Betty... HS

I've owned it quite a while, ER, and the only changes I can offer where a thorough cleaning and I did retighten the 10mm bolt over the plastic disc (avoids "popcorning" of the beans and came after I received my Niche). The bolt initially loosened after my cleaning as I noted the disc wobbling a bit during a grind...I did not crank it down as tight as previously and it came loose. Since then I tightened pretty well. Those are literally the only changes other than I'm recalibrating more often mostly due to switching between espresso and pour over which I never did previously. Clear as mud... HS

Fun comparison, grawk. Look forward to more reviews. I've been enjoying my Bianca. What I did not appreciate was the complexity on grinds given different beans and the impacts from aging. I also cleaned out my Nice Zero thoroughly and it seems to have shifted the grinds from their usual measures such that my Chemex pour over grind now needs to be more coarse...interesting stuff. The Onyx Advent calendar continues to impress. I should have been finished with the coffee by now but went sideways with the espresso machine so some good coffees left to explore into the New Year. HS

Merry caffeinating! Sipping an Onyx Framily ala Chemex. Tasty Ethiopian. HS

The issue with these heavy vehicles, and I mean the Challengers, Chargers, Jeeps and RAM’s…all of the hellcat based vehicles is the driveline. I had my transmission “built” which really only meant beefed up clutches and steels were available at the time, and I ate an aluminum sprag in it when I was using another tuner…over reved shift points. Now you can get a billet version of that sprag so you can push them harder. The transmissions, transfer cases, differentials (particularly the cases so a beefed up diff mount setup can prevent it) and the half shafts (axles) are all fuses. Beefing up the power by 100-150 rear wheel horsepower is easy peasy. HS

This is my best pass. I think it's got another tick or two in it but I'll never see a 9 unless I up the boost and that means losing the cats, pinning the crank and a lower pulley swap (harmonic balancer). Trying to leave the daily alone...err as is. HS I could also pull the seats, etc... but I'm a lazy racer.

That seems a very purist option. Fun. HS

Made my semi-annual appearance at the Texas Mile in October. I've been running my piggy and by golly if we didn't go faster than we had before despite finding a roofing nail in one of my tires at one point....here is to a good tailwind! HS

Boy did I ask for help...LOL. Nespresso is a more practical suggestion for me. I'll do some research. Separately, I've got a love hate with Onyx Coffee Labs. They went to a Neiman Marcus style she-she packaging and cut back on the coffee provided. I stepped away from them for a long while but they put me back on the mailing list and hooked me with their 2021 Advent Calendar. Damn them...they know how to choose beans and roast them, though. Today's morning coffee is an Ethiopian Negusse Nare that's amazing via Chemex. HS

That C-type is a beauty. Original cars are real money. Great catch taking that pic! HS

Thanks for sharing your thoughts. I have a reusable K-cup I've toyed with. I have been with my company north of 30 years and always had an office. Now I work on a trade floor and literally have what I call a 4x2. One file drawer on rollers. No excuses as I don't feel the need to apologize. Just not much space for my things so I keep then in my briefcase that comes in and out with me. On to our regularly scheduled programming... Onyx Honduran Edgardo Reyes via the Chemex. A very nice cup with some tropical fruit notes..some nuttiness and pleasantly sweet. HS

Your point is not lost on me. I wake at 5:30am five days a week and I am not to the point where I make coffee before arriving at the office. No excuses. Just where I am. HS

Making me sad as I sip my K-cup at the office...LOL. OK...for those other sad souls that are stuck with K-cups at work, etc... I'll offer a few of the ones I prefer. Sipping Gevalia Columbian and it is good for what it is. Gevalia's Signature Blend is better IMO. My favorite when I can find it is Laughing Man Ethiopian Sidama. Hugh's Blend and Dukale's Blend and Columbian Huila are pretty good as well. HS

I love my Niche and have used it for french press and then I went 100% Chemex for the last few years. Grind quite coarse but maybe not as coarse as some. For the espresso, and given how little I know at this point, it seems to be doing fine. I did find that my calibration had gone to seed but that was on me. Now you have me wondering about the internals, Jacob...damn you. LOL HS

I may have to give this a try over the holiday season. Thank you, tyrion. HS

Interesting, Jacob. One thing I can offer about the Niche...what I put in comes out weight wise. It's impressive. I was not able to weigh loss on the Pearl. I haven't cleaned mine in a good while. It's due a brushing. HS

Thanks, Jacob! The timer on the Lelit starts when I pull the lever. I have the Pearl set so it kicks off when it senses liquid. So I can time the pre-infusion via delta. I can lengthen it with the paddle. I took your advice and am leaving the paddle static for now. Once I'm a bit more confident I'll start swinging it again....before the pre-infusion was 9 sec's or so using the recommended approach on Clive Coffee's vid. I'll play around soon enough. Too many variables and I won't have a clue what's going on which I believe was your point. Highly caffeinated listening to good music out back...first world problems. HS

I think I'm beginning to find a groove that I can build on. I tried the 20 gr in and more out...stopped at 36. It takes approximately 7 seconds to see liquid out of the portafilter (machine shoots up to just over 10 bar). Flow begins with multiple small streams and then centers out into a single stream which is a nice improvement (good recommendation in the Crema distributor / tamper Jacob). The time it takes to get to 36 grams of liquid varies...once it was a total of 33 seconds and once 27 seconds including pre-infusion... I have no clue but that's OK. By the time I had my steamed milk/froth done the crema was down 0.5 oz and I had about 1.5 oz into my cappuccino. It was delicious. Steaming the milk now that I have a proper stainless pitcher is not difficult. I have no clue about latte art but I have all the milk and froth I want which is nice. I'll want to try a latte soon. Thanks to ER and grawk and others I may have left off for your generous pro tips! Sam

Digging this with some morning coffee... HS