hollowhero wrote:Any bean recommendations?... I'm looking to venture outside of the stuff I've been getting from Peet's and Philz
You've got Ritual, Blue Bottle and Sight Glass right there in the Bay Area. I'd start there. Plus, there're a lot more roasters in the Bay Area than most other cities anywhere. If you don't find what you like from them, there are plenty of other local options. You guys are blessed in that sense.
<—— That's you, snacking on chocolate covered espresso beans or something.
...And Chank always delivers!! Thanks man, I'll be sure to check those out
Did a cold-brew for the first time this weekend. It worked pretty well, tasted awesome, but it gotta tweak the recipe. Came in way strong with not a lot of liquid out, but lots of grounds used. (Using Bustelo, so I had initial doubts on whether the robusto beans would be too bitter, but no problem there.)
Anyone practiced in the cold-brew arts have tips?
D.o.S. wrote:Broadly speaking, if we at ILF are dropping 300 bucks on a pedal it probably sounds like an SNES holocaust.
friendship wrote:death to false bleep-blop
UglyCasanova wrote:brb gonna slap my dick on my stomp boxes
I typically drink coffee black, but the other day I put some grassfed butter in there. Fucking delicious - and I am typically a guy who hates milk/cream in coffee. Anyone try this?
Here is some info about it. Ignore all the proprietary marketing bullshit, this is just where I got the inspiration from.
Glad to hear about the coconut oil, I was going to try that also today. I got a big ass jar of it. I use it for salad dressing and cooking eggs and spinach and shit.
Ugly Nora wrote:Glad to hear about the coconut oil, I was going to try that also today. I got a big ass jar of it. I use it for salad dressing and cooking eggs and spinach and shit.
Well, I think he mainly does it to add tons of calories into his meal. He's bulking and shit or something like that. But he says it's delicious.
Gone Fission wrote:Did a cold-brew for the first time this weekend. It worked pretty well, tasted awesome, but it gotta tweak the recipe. Came in way strong with not a lot of liquid out, but lots of grounds used. (Using Bustelo, so I had initial doubts on whether the robusto beans would be too bitter, but no problem there.)
Anyone practiced in the cold-brew arts have tips?
Cold brew recipes typically make a concentrate that you dilute with water or milk. I know it seems sacrilegious to water down your coffee, but give it a shot, and then the concentrate will go further as well.
<—— That's you, snacking on chocolate covered espresso beans or something.
