EdipisReks1

Oh, the filters def need to be rinsed. I just thought it was amusing what these old filters smelled like in the box (got them at a random place where they still had the price from like 1995 at $5 for 100 papers).

I took my own advice. Two-week old sugar process Colombian decaf (I don’t need another cup of caffeine any day of the week!). V60. 1:15. 225 ice, 225 boiling water. Pretty tasty. Nice flat bed.

This popped up on Apple Music for me this morning. I needed some Divine Joni.

Not that anybody was wondering, but I discovered this morning that Chemex papers old enough to smell like good library books work (and taste) just fine once rinsed with boiling water. If I’ve done nothing else positive for anybody else this month, I’m glad that a bit of a faff which produced pleasure in the making and consuming, from a shared YouTube video of all things, came out of mentioning, and sharing, somebody else’s hard work. A good cup. As you weirdos across the pond would probably say, I’m chuffed. Try Japanese-iced coffee next, Craig.

The 16th is when my dad officially died, in 2006 (I think he “died” a few days before; my mother and I argue about it still). I don’t normally wear one of his watches at this time of the year, but 15 years on I think I can handle it. It’s an objectively great watch. I wish it were mine.

Moses Sumney.

The strap has arrived in North America! Now we wait.

I finally gave in and bought a Casa Fagliano strap for my Reverso. I’ll report back when I receive it.

Keep in mind that I do the exact opposite of “latte art,” on purpose, because I yam wut I yam. This was a very good flat white. I ground the coffee (a light Honduran single origin roasted on June 21) a little too coarse, but I still got a well pressure-profiled shot: just a littlej channeling when I hit 7 bars, but not the “it’s too fine channeling.” It’s hard to explain if you haven’t used a fully manual set up. Oatly barista blend heated on the stove and then foamed with a NanoFoamer. I could have tapped out more large bubbles before transferring to the pouring vessel, but “anti-latte art,” and all. The NanoFoamer has a bit of a learning curve, but so does a steam wand. I can reliably produce the sort of foam, hard or soft, long stretch or short, now. I’m happy enough given my kitchen situation.

That sounds awesome, Sam. I have had some wonderful coffee out of pour-overs. I use something similar, either V60, or Bodum’s copy of the Chemex, depending on whether I am making coffee for just me or for more: it’s my most commonly used method (try a Japanese-style iced coffee in it!). That sounds like really good coffee. I have a new local roaster’s on my counter. I freeze coffee once it has off-gassed enough for espresso, and this particular one was roasted a week ago. I’m looking forward to fiddling around for half an hour making manual espresso with it. I do that about twice a month: it’s just so much clean up. I revisited French Press when I saw the Hoffman Method. It makes a damned good cup. I’d suggested revisiting it too. edit: I really strongly suggest trying Japanese-style iced coffee. It’s amazingly good on a hot summer morning. This isn’t quite how I make it, but it’s a good starting point. https://www.seriouseats.com/japanese-style-iced-coffee

That is awesome, Sam! Beat that thing up on adventures: it’s what it’s made for!

Too bad the medium goes back to my mother when it’s fixed! That sucks about the dachshund (I’m afraid of when I will have to do the same with my old cat, who is aging… quickly at this point), but I’m looking forward to what the watch is! And I have never been able to turn down a cigar.

Good Brothers washed Ethiopian Argo, roasted 10 days ago, Flair Royal grinder, Flair lever machine, NanoFoamer, Oatly barista oat “milk.” I don’t think you could ask for a prettier cappuccino for the second time the grinder has been used. The shot wasn’t quite right, but I was able to profile it and make it work. It was a delicious cappuccino.

That’s a great watch. I’ve gifted a couple (to close in-laws, at least at the time). I’m sure they get worn a lot still. If you aren’t a watch dork these are end-game watches for sure.

I’m still not sure if I made the right decision. The Medium is my mother’s (I’m facilitating a repair under Cartier’s million year extended warranty). Maybe neither really fits me. Both go well with Birkenstocks, basketball shorts, and Ren and Stimpy socks, though. I would have worn either every day, so I guess it doesn’t matter.

That crema shot was when the bottomless portafilter, BTW.

I'm so sorry about Hunter, Todd. I'm dreading my Dunhill's exit, as he ages. I love him so much and want to pretend I'll have had him for more than a few short years, but he is... starting to fade.

I think I have my Flair dialed in. The pressure gauge is a must have. This was a delicious shot made with light roast yirgacheffe, just from a grocery store, and ground just with a Bodum Bistro (you can get away with more with a manual machine, since you have complete control). It’s a pain in the ass to make coffee this way (and I use a NanoFoamer for milk), but I rarely drink coffee, and I love the Flair. I like that it’s a pain in the ass. 16/32 in 31 seconds, not quite 9 bar. Sweet, complex, moderate acidity, good texture. You couldn’t ask for a more perfect puck or a prettier shot (not that crema adds anything useful).

Now that I think about it, my math was way off: 20 years until it’s really mine, since he bought it in 1970 and died in 2006. My accounting professors would be appalled.

I mean it won’t really be mine until then, as I’ve only had it for 15 years at this point.

I won’t own this 1675 for another 10 years. Happy Father’s Day, dad.

A couple months in with it: if you have a Speedy with a 20mm lug width, and you don’t like the bracelet it’s on or came with, the Forstner flat link is amazing. It’s not “nice” (as I mentioned earlier it’s a modernized JB Champion, and JBC made garbage), but it’s a really wonderful wear: it’s perfectly modified garbage I guess. I have my 1861 on my wrist a lot due to it.

I haven’t set the 1675 in months (I haven’t worn it in months), and it hasn’t been serviced in 5 years. I guess it is still keeping good time.

I put my 116710LN on for the first time in a couple months a little while ago. I figured it would be way off, living on a winder and given the date wheel issue. 9 years old. Never serviced. On a winder for two months. It was +19. That’s hard to not be impressed by, I think.

I don’t know if I’m buying a watch this year or not. I told Heather I wouldn’t, but it wasn’t because she cared if I did, but more a reason for me to simply enjoy what I already have. The Seamaster 300 that was announced today might change my mind on that. I don’t know. My Omega/Cartier AD closed last year (before pandemic, the owner retired and her kids didn’t want to take over), so I don’t know if I would be able to get 25 percent anywhere else. Probably not. I probably wouldn’t have gotten that on a new model anyway, not for a while. But it’s a looker. Also I would wear it. I want a dive watch again. I could get a Captain Cook, or another Prospex, or something, but I wouldn’t wear them, so it’s a waste of money. The 300 I would wear. I’d hate the very first scratch the bezel got, but I’d love how it ended up looking, I’m sure. I like aluminum inserts.