cross-posted from: https://lemmy.ca/post/31824976

> Lately I've had some obviously inaccurate measurements from my Timemore Black Mirror scale. That would happen occasionally but not always. I was charging it today and as luck would have it, I was sitting beside it. I typically charge it unattended. I noticed that it took a very long time to charge and multiple times it seemed to restart charging. I grabbed it to check the cable and noticed it was quite warm in one spot. I though - that's alright, it's likely where the battery cell is, it's charging, lithium cells get warm during charging. Later I took it off the charger and while handling it I examined the hot spot a bit more. I noticed that when I squeezed the scale at that corner, the top plate wouldn't sink towards the bottom as it does in the other corners. A few mental calculations later I figured this could be a swollen cell that has grown so large that it impacts the plates and doesn't let them come together as they do normally. I took it apart. Lo and behold this spicy pillow: > > > ! > > > ! > > > ! > > The marking on it means it's supposed to be 8mm thick. It's currently closer to 12.5mm. Removing the battery allowed the two plates to come together in all corners as normal. That confirmed the hypothesis. Further, the reason why it only occasionally impacted the measurements is likely due to the weight of the cup I was using. When using a lighter cup, the total weight would be lower than needed to get the two plate to touch the battery and produce inaccurate measurement. > > I ordered this as a replacement. It fits the dimensions and it's got some safety certification. > > To check if your scale is a fire hazard, squeeze this corner: > > > ! > > Normal squeeze action looks like this. Unfortunately I didn't record a video prior to removing the battery. > > If it the two plates come together as the do in the other corners, you're probably okay. If the plates don't come nearly as close, you've got an unlit petard in your hands.

Having enjoyed a wonderful Turkish coffee in a Turkish restaurant in London I decided to make some myself. I bought the fine ground coffee and a cezve I made what turned out to be an unappetising mud! What's the secret of making Turkish Coffee?

RDT works, according to science

Sauce.

Basically using lower temp water for bloom (50ºC)

Link to the blog post if you prefer text: https://morgandrinkscoffee.com/blogs/mdc-blog/2023-mdc-holiday-coffee-gift-guide

I don't have an espresso machine, but this looks very interesting.

• Double walled glass. Great for people who don't like plastic. Should also offer great heat retention.

• Big drip holes, kinda similar to Orea. Should be a fast brewer.

• Smooth wall. Should be able to negotiate paper filters like the Orea. Although the wall angle seems to be different.

I'm personally intrigued, but I already have too many brewers, kinda hard to justify the purchase lol

This is really cool 😁

Of course iced coffee and cold brew have a very different taste profile but it can still get hot in the northern hemisphere so here it is:

• 86g coffee, coarsely ground (32 on my 1zpresso JX). Works great with store-bought beans, in my case Kaufland's medium roast Brazil beans (haven't tried it with specialty coffee, not sure if you're going to get your money's worth that way)
• 750g filtered water, room temperature or cold
• patience (I found that 16 hour brew works best but anywhere between 12 and 18 hours is fine)

I use a french press with the filter off. Mine is 1L hence the weird proportions, that's accounting for the coffee grounds volume too. What you get with this recipe is about 500ml of concentrate

• Add 2/3rds of the water and let bloom for 10 minutes then add the remaining water(500g->250g)
• Pop it in the fridge for at least 12 hours, 16 is best
• Filter with a metal filter. I just screw the French press filter, press to just about under the surface.
• Dilute with ice cold water for a refreshing drink or 92°C if you want it warm. I do a 1:1 ratio but that's up to personal taste.

Link to original Reddit comment from 3 years ago. Credit to /u/theboyinthemoon

Made this using Aeropress, and adjusting the ratio for one cup only.

• 19g coffee.
• 165g brew water.
• 85g ice.
• 5 mins steep time.

Sans the saline drops. Still delicious though.

> Immigrants are bringing a lesser known crop to new shops around the country. --- > Italian espresso is what you’ll most often find in your coffee shop latte or mocha. But entrepreneurs from Yemen, which sits at the southern tip of the Saudi peninsula, are aiming to make your next beverage. > > Coffee bars owned by Yemeni-born proprietors are popping up from Brooklyn to Chicago, Los Angeles to Louisville, and are especially prevalent in suburban Detroit and Southeastern Michigan, home to the country’s largest concentration of people from the Middle East. > > # Yemen’s coffee, explained > > Yemen lays claim to the birthplace of commercialized coffee, which is rooted in the port city of Al Makha, also known as Mokha, which is how mocha and, alternatively, moka got their names. > > Where Italian espresso is smooth, Yemeni coffee tastes more rustic, which stems from the fact that it is grown at high altitudes, then milled and dried in the sun before roasting. There are four main growing regions, all in mountainous areas. > > Compared with conventionally raised coffee, it’s an expensive process, which can put Yemeni coffee at a price disadvantage to its competitors in the Mediterranean and in South America. Since 2014, civil war in Yemen has disrupted coffee harvesting and exporting. > > # The new Yemeni coffee scene > > Still, a series of ambitious entrepreneurs are trying to make their nation’s coffee more widely known in the United States. Over the past few years, chains like Qahwah House and Haraz Coffee House, both based in Dearborn, Michigan, have been expanding their locations to cities and college towns beyond Michigan. > > Individual cafes are opening up, too. Over Labor Day, the Alghazali and Al Rabaiei families opened Socotra Coffee in Ann Arbor, Michigan, featuring a full lineup of coffee and tea drinks, plus a variety of pastries made in house. (Socotra is an island off the Yemeni mainland.) > > “The best way to describe Yemeni coffee is that it is rich in flavor, but soft and sweet,” says Aliyah Alghazali, one of the family members involved in the venture. She acknowledges that it’s “extremely expensive. And getting it from where we get it, it takes time and dedication and passion.” > > The beans they use originated in Ethiopa, but are grown and processed in Yemen. The coffee is often combined during brewing with cardamom, cinnamon, nutmeg, ginger, and cloves. Customers unfamiliar with Yemeni coffee are advised to try it plain first before adding anything to the cup. > > “We want to give you guys the opportunity to taste the spices and not really populate it with sugar and milk and all that,” Alghazali says. > > Small barrels of Yemeni coffee beans—dark roast, light roast, and coffee hulls called Qishir—are on display on the shop’s counter, so customers can see what they look like as they go through the roasting process. “They hold a lot of rich, dark flavor that you can smell” in the raw beans, says Alghazali. > > # Advice for newbies > > Alghazali recommends that newcomers order a simple pour-over coffee to get a sense of the flavor, then move on to variations. A Yemeni Latte is a combination of honey, spices, and espresso ground coffee, served either hot or cold. The shop also sells a type of brewed tea made from the Qishir husks, which are low in caffeine since the coffee bean is gone. Meanwhile, an Adeni Chai is made with loose black tea, evaporated milk, spices, and sugar. > > Along with coffee are the pastries baked by Alghazali’s mother, Wazira, including honeycomb, or khaliat nahl, a brioche-type bread stuffed with cream cheese and sometimes topped Nutella or pistachios. There is also bint al sahn, a layered dessert covered with honey, as well as cheesecakes and chocolate desserts. > > Since its soft opening in August, Socotra has already become a gathering place for the area’s Middle Eastern community, as well as curious locals. There are round tables for groups, a counter where customers can type on laptops, and an outdoor patio. “You have people coming in tasting Yemeni coffee for the first time in their lives,” she says. “And so for us, this is our opportunity.” > > Like the other growing coffee bars, Socotra’s founders also hope that their shop can expand one day. “That is a dream, but right now, we will stay local to Ann Arbor and make our community proud,” Alghazali says. ---

Immersion + flat bottom brewer.

It looks like it'll the normal sized version of the Orea Big Boy.

The base seem to be bottomless but with ridges/teeth around the hole to lift the paper filter.