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Fedo ¶

@ fdrc_lm @lemmy.blahaj.zone

Posts
10
Comments
22
Joined
9 mo. ago

🏳️‍🌈 lui/he/him 📍Bologna (IT) 💬 IT/EN

Arti visive, graphic design, videogiochi, astronomia, caffè, diritti LGBT, gatti e cose ignoranti Nel tempo non libero faccio il grafico

Visual arts, graphic design, videogames, astronomy, coffee, LGBT rights, cats and silly stuff In my busy time I’m a graphic designer

Testo ⁋ @[email protected] Foto ❦ @[email protected]

  • Hoffmann’s 1 Cup V60 Technique

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  • I usually pour some boiling water just enough to rinse the paper but I guess I’ve was under-heating the thing for all this time? How hot is it supposed to get?

  • OP finds where all the roaches were coming from

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  • TIL screenscapped is a word Also what is the context of this?

  • Everything I Learned About Cold Brew Coffee | James Hoffmann

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  • That seems interesting I should try that I noticed that the filtering speed depends heavily on the type of coffee, for example I prepared cold brew with a decaf coffee which always took much more time to filter. Maybe it produced more fine ground but I don’t know for sure

  • Everything I Learned About Cold Brew Coffee | James Hoffmann

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  • The only thing I didn’t get: after making the ground precipitate to the bottom naturally, one could just filter it in a V60 without any issue. Normally I make cold brew with coarse ground coffee. Then I separate it in two steps, firstly pouring water in a caraffe leaving most of the grounds behind and then filtering the much cleaner liquid in the V60, which then takes much less time (but yeah more than filtering hot coffee) With his method the liquid poured is even cleaner even without additives, so I guess they’re not necessary at all

  • Everything I Learned About Cold Brew Coffee | James Hoffmann

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  • I was just about to post this here as well

  • Zarf - Wikipedia

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  • The only legitimate cups for coffe ground with a Weber Workshops grinder

  • Finally brought my Aeropress Go to work, and it IS worth it

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  • I’ve tested it for a while. My thought is that Aeropress really saves you in situations where actually you can’t have precise measurements and fancy equipments, that is an office where you can’t weight things and you have to measure quantities very roughly by eye

    In this kind of situation I really can’t see how the reversed method improves the process. Everything is so simple and approximate that loosing some drops of water on the bottom really doesn’t change much.

    Also, just using a 2 filters and creating a vacuum I guess is enough to cancel even that issue

  • Coffee @lemmy.world
    Fedo ¶ @lemmy.blahaj.zone

    Finally brought my Aeropress Go to work, and it IS worth it

  • Where do you get your beans? A coffee shops thread

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  • That seems so nice, with even two decaf options I’m too a lover of fruity flavours especially with a good acidity, so I’m glad you’ve found one

  • Where do you get your beans? A coffee shops thread

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  • I just added a new roasters I’ve discovered in Italy, you can check it on the main post

  • Coffee @lemmy.world
    Fedo ¶ @lemmy.blahaj.zone

    Pour over: do you keep the kettle on the stove after pouring?

  • Where do you get your beans? A coffee shops thread

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  • That is quite surprising for me. I knew that outside Italy, and USA in particular, the coffee culture were a lot more varied, but I didn’t expect common stores to also embrace it in this was

    However it makes sense actually. Heven here in normal stores you can find coffee for espresso machines and moka, however specific varieties and single origin roasts are getting more and more common

  • Coffee @lemmy.world
    Fedo ¶ @lemmy.blahaj.zone

    Where do you get your beans? A coffee shops thread

  • Specialty coffee in Bologna, Italy

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  • Sorry I should have specified it, in each of these places they serve pour over coffee

  • Must-visit coffee roasters and cafes in Tokyo?

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  • Coffee @lemmy.world
    Fedo ¶ @lemmy.blahaj.zone

    Specialty coffee in Bologna, Italy

  • Must-visit coffee roasters and cafes in Tokyo?

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  • Ok I think this needs a separated post, I’ll work on it

  • Must-visit coffee roasters and cafes in Tokyo?

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  • Sì sono italiano, di Bologna! Fun fact, the Japanese lady who brewed the coffee actually knew Bologna from a trip she made a while ago, the world is small I guess

  • Must-visit coffee roasters and cafes in Tokyo?

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  • Finally I went to Tokyo and visited the Glitch shop in Ginza, and it was amazing! I can confirm the coffee is great but service in particular is flawless, from the presentation of the staff and the process to quality of the preparation.

    In Japan is not guaranteed to find staff speaking good English, which is ok, I totally understand it’s not easy and one shouldn’t take it for granted, however I very much appreciated that all Glitch staff did speak perfect English, so I had the opportunity to ask some questions and even chat with the lady who prepared my V60

    I also found the price not so high compared to what I find in Italy. Here you can get a good pour over in a specialty coffee in a range between 5 and 10 euro, most often 8. In Tokyo I paid 1500 yen, roughly 9 euro, so considering the high quality of the service I’d say their prices are pretty average

  • Coffee @lemmy.world
    Fedo ¶ @lemmy.blahaj.zone

    Must-visit coffee roasters and cafes in Tokyo?

  • What are you playing this weekend? 2025-04-11

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  • Tbh I actually happen to be in an underground arena with 5 of them in sequence, so of course they killed me multiple times, but luckily the checkpoint was saved the very moment they died And the last one was an freaking armoured silver lynel so I used the only ancient arrow I had against him

  • What are you playing this weekend? 2025-04-11

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  • I’m in full Tears of The Kingdom mode. Some days ago I even beated 5 lynel in a row, never faced them before

  • Coffee @lemmy.world
    Fedo ¶ @lemmy.blahaj.zone

    Fewer beans = great coffee if you get the pour height right

    arstechnica.com /science/2025/04/the-trick-to-making-great-pour-over-coffee-with-fewer-beans/
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  • You may find that all the extra attention to details as water temperature or precise pouring pace may be unnecessary for you, at least at first. I was intimidated too, especially for the equipment, but then I started brewing using a normal kitchen scale and a stove kettle without thermometer, only relying on the boiling point, and I have to say surely I have less control over the final result but still I enjoyed very very good cups of coffee So I’d suggest you to just give it a shot doing your best but without unnecessarily hassle and improve your technique a bit at time

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  • You can also brew and then forget about it for 15 minutes only to realise when it’s too late and the whole thing is cold-warm