Stumbled upon this app today just as I was getting ready to install the May OTA for my Pixel. This will grab the OTA ahead of your position in the progressive rollout direct from Google's servers, install

Nvidia is not 1 or 2 years ahead of others in my opinion. Even if I speculate, they must be somewhere between 5-8 years ahead! again, just speculation. Every other single hardware/chip company is only

We have two conflicting tales: that the Jedi killed their parents, and Mae caused the fire. My guess is that there is truth laced in both sides; neither being completely right. Master Sol is clearly feeling

Source Just tried the WAC 2019 winning recipe today (as much as I could anyway), the 30g coarse grind/100ml/inverted/dilute with water thingy for the first time. Here's the link to the recipe if anyone

In this video Patrick talks about being into this new dripper and in particular those papers. He talks about how he's so into the thick filters because they allow him to grind even coarser. When I first

Source I’d say most beans are good to drink after 24 hours but ideally you would want 3 days. Some coffees will need up to week to degas though Namely coffees from east Africa. From what I heard the main

Source In my experience, v60 (and I imagine most conical brewers) are both more punishing and more rewarding due to the more even extraction making a tighter range in extracted flavor compounds. If you

Source Having worked as a barista in the past, I can confidently say that the quality of your drink depends more on the management you don't see than the baristas you do see. At their utmost, baristas

Here are some images of the Kinto 2cups server and SCS dripper. Don't mind the crack, I took the dripper to work in my backpack and it broke somehow (probably from vibrations from skateboarding) But I

Source For coffee storage, to prevent oxidation. I actually stopped using it since I'm planning to buy argon in bulk in a refillable tank instead of disposable canisters. I still have a couple cans left

Source Sometimes it's a trade-off when the mesh width of the paper is wider to achieve a faster flow rate, which will lead to more oils and fines in the cup with the leads to a more lingering mouthfeel

I'm working on a new recipe for Orea V4 wich combines a double bloom with an agitation-rich circular pour for the middle part and two Melodrip pours for the end part to prevent overexreacting and pulling

Source Professional chemists absolutely DO NOT buy stuff on ebay or amazon. The reason is very simple: You just don't know if it's pure. Testing that takes a lot of time and money. Let's look at one example:

I've found with v60 you can grind relatively fine (finer than other pour overs) to get more flavor, assuming your grinder doesn't produce too many microfines slowing drawdown. Sometimes a finer grind even

Source The color of a laser is determined by its type, Gas lasers tend to be based on the electrons in an atom being excited to higher energy states and then releasing that energy when the wave is reflected

Creating water recipes or concentrates is like dividing skill-points. Like for KH you probably want something which works between 10-50 KH for filter coffee (20-60 KH for espresso) So you have 10-50

Source My main sources of protein are: Egg whites Greek yogurt Protein powder Chicken breast Cottage cheese Any way that you can combine those things is going to stack protein really hard. I usually go

Today my Sttoke swirl cups arrived, so I'm doing a little Water-comparison between the 117ppm water I made (somehow the Prodigal I brewed did taste too bland but sour, but maybe it's just my pour over

They said that for filter i only need to wait a few days but a few weeks for espresso. There was this one and an Ecaudor i tried from Manhattan. Both had an afterstaste which i think is as a result of

Source I got the prime visa credit card for travel cuz it had no foreign transaction fee and I have amazon prime but after using it for a few months I realized it never gave me rewards? Unlike how discover