To elaborate on the price, those pods have ~11g of coffee in them (according to the first link I clicked on). For a (north american) standard size cup of coffee (350 ml), I use about double that. You can either chose to have a much smaller coffee, or a regular size coffee that tastes bad.

For the same price per gram of grocery store brand pods, you can get really good freshly roasted, single origin, free trade, etc. beans.

It’s definitely more of a thing now. I think Swift Coffee were the ones that I first started seeing everywhere. They produce their own instant coffee as well as partnering with a lot of roasters. The main difference is that they went for the “quality first” as opposed to nestle, et al, who do super high temperature and pressure extractions followed by spray drying for the cheapest end product.

The downside is that it’s really energy intensive, so it costs like 10x the price. I wouldnt drink it as my daily coffee just because of the price, but it definitely does the trick when I’m traveling to a coffee desert or in the woods.

Ooh, that is a good solve

One thing that I didn’t see mentioned yet is the effect of the filter papers. Different brands of paper have different resistance to flow. Even if you go with hario brand, they have different factories that make work differently (though I dont remember which is faster). Basically just pay attention to what you buy, and if it’s working for you, stick with it. I like bleached papers cause they have no taste, but I still rinse them before putting coffee in just to get the filter to stick to the funnel properly.

I don’t know if you got a plastic or ceramic version of the v60, but if it’s ceramic, you’ll definitely want to preheat it, otherwise your brew temperature will be cooler.

Plenty of federal facilities have garbage reception. I think it’s probably due to the bureaucracy involved in telecoms installing their hardware on sensitive property. The White House in particular probably has lots of thick walls/armor attenuating signals, too.

War and Peace was written primarily in Russian, but a lot of the dialog was written in French since much of the aristocracy at the time in Russia spoke French. I read a version that translated the Russian to English, but left the French as is, which was strange.

That’s just something you might need to keep in mind when figuring out which version to read.

Dostoevsky is amazing. I’m not sure I could have followed his writing over audiobook, though. Tolstoy is an obvious add if you like Russian lit.

I haven’t read any of it in a while, but I loved anything by Jules Verne when I was a kid. Frankenstein is arguably one of the first science fiction books, but Verne really made it a genre.

Not to be too much of a “the book is better than the movie”-person, but Les Miserables is really good and has a lot deeper meaning than the play or movie based on the play. The Count of Monte Cristo is also worth a read.

It depends on what type of licensing. One way it could be beneficial to them (and this is me purely speculating with no checking) is that any work done from outside of their company on their code base is basically free labor. Yeah, they’ll lose some potential revenue from people running their own instances of the code, but most people will use their app.

Feeder can do keyword filtering on titles, but not on a per feed basis, and only with simple wildcards. I’ve been able to filter out a bit with it, though.

Oh wow, they really did a good job of explaining it. It’s not too complex. I think it probably would be able to filter out some of the fluff.

If it’s open source, you could perhaps tinker with the algorithm. My main desires for rss feeds are:

• a way to filter out fluff affiliate link articles (e.g., 8 best gadgets on sale for prime day)
• a way to cluster articles on the same topic (i don’t really need to read 5 articles about the same news item)

Any clue if nunti could do that?

If you want to try a cool experiment, do a pourover into multiple mugs, where the 1st quarter of water goes into one mug, next into the next mug, and so on. If you normally make a 300 ml cup, do 100 ml into 5 mugs. You can then taste each to see what flavor you are getting for each part of the pourover. The first cup will be intense, second good, third might be weaker, fourth bad, and fifth weird and bad.

Then you can just pour the first 3 into one mug to enjoy normally.

If you want to be a big nerd about your coffee, you could do this for different types of coffee to determine the right dose ratio for each. We all tend to use mass for coffee, but since darker roasted coffee weighs less per bean, you might find that you can dose lighter on those coffees.

The reason a lot of people’s coffee at home isn’t good is that your standard, cheap drip coffee maker doesn’t consistently heat water, so the starting temp of the water has a big effect on what temp actually hits the coffee. Lots of people also skimp on adding coffee to their machines, and often machines aren’t even built to be able to handle the volume of grounds necessary given the batch size. You end up with water going through grounds that have already given up all their goodness. The coffee tastes harsh, which makes them think it’s “too strong” which makes them use even less coffee, which makes it worse, and then they throw some strange not-cream white syrupy stuff in it to make it taste like gingerbread or something. This is all compounded by so many people using spice grinders to grind their coffee (not helped by manufactures selling spice grinders mislabeled them).

For gas station coffee (and a lot of restaurants), the coffee is made with super hot water to get every bit of potential extraction out (and occasionally, it’s served at that temp, resulting in horrific burns). Pots of coffee either insulated at this high temp, or kept warm via a warming plate get “cooked”.

Also, so many people never clean their coffee maker. If you run plain water through most people’s coffee makers, the resulting water will smell and taste gross. Old, oxidized coffee oils are pretty nasty, so cleaning equipment with something other than a water rinse is really important.

If you want to really dial in decaf, the process used for decaffeination is another variable to pay attention to.

If you are at all inclined to be a tinkerer, that espresso machine is one of the best. It’s basically really solid bare bones that can be modified to be equivalent to a machine easily 5 times the price. Look up “gagguino”.

CAD is a bit like programming, there’s a lot of ways to do any given task. That can make it tricky if you are doing some tutorials that use one workflow, and then start doing tutorials that use a different workflow.

If you want to learn it, do yourself a favor and take time to find a tutorial that goes from start to finish doing the type of project you want to do so you don’t get frustrated when you get midway through.

Like others said, if you are used to doing something in a different CAD software, you might find that the same workflow is clunky in FreeCAD, but if you start out with a workflow that works well in FreeCAD, you are fine.

Seems like a lot of great changes

Without trying to be gate-keepy about espresso, $100 is really too cheap. Since you just have a blade grinder, you’d have to get your coffee ground at the store/coffee shop. That makes it difficult to get the pressure/flow rate right without a pressurized basket.

If I were you, I’d stick to trying to make “espresso-style” drinks (especially if you want milk drinks) with your aeropress, or maybe getting a cheap mokapot, and if you want to spend some money to improve your coffee, spend it on a burr grinder.

If you are set on trying to get up and running with “true” espresso, look for used manual lever machines like a Flair or a Rok, and get coffee ground at the store, and get a pressurized basket.

I wouldn’t consider these huge issues, but there’s 3 areas where I think the miir design suffers relative to the chemex. The pourover part looks like just a single wall. Obviously the chemex is, too, but according to a quick look on wikipedia, stainless has ~10x the thermal conductivity of borosilicate glass, so your brew chamber is going to cool more quickly. No clue if it would be enough to make a difference in brew temp, though.

The stainless carafe part sounds good, too, but stainless travel mugs almost always get lots of coffee residue buildup, and it’s a bit of a process to get them properly clean to the point where you don’t smell it. I always end up washing with baking soda and/or citric acid a few times. Glass stays cleaner, and it’s also easier to see how clean it is.

Lastly, it might just be me, but every once in a while, my scale times out if I’m doing other stuff while making coffee, or I’ll make coffee without a scale. It’s really nice to be able to see visually how much coffee there is in the carafe.

They want to merge with Albertsons, who owns the other half of grocery stores: Acme, Safeway, jewel osco, and a bunch more.