The Terrible Fashion Blog Thread - Page 7

Originally Posted by reedobandito 


I found this to be rather relaxing. Plus, I really love making/drinking french press

Originally Posted by surrender 

List of banned terms:
curated
"killing it"
capsule collection

Originally Posted by surrender 

List of banned terms:

curated
"killing it"
capsule collection

Originally Posted by cyc wid it 

But what if I find a well curated capsule collection that's killing it?

Originally Posted by caseyfud 

Interestingly, I posted the second photo (of me in the same pants and a blue shirt) in the Casual WAYWT thread and nobody said anything. Do you mean the SW&D WAYWT or the regular MC WAYWT?

Originally Posted by hendrix 

This to me shows all that is wrong about blogging.

The Method:
There are four major variables in this method: water temperature, water:coffee ratio, coarseness of grind, brew duration. The following method is what I’ve found to yield a cup that both Sara and I really like. If you want something a little different, tweak one or more of those variables until you find what your looking for.

Prep:
1. Start your filtered water in the kettle. The target temperature is just a touch over 200°. It’s a good idea to preheat the French Press using hot water, otherwise, it will rob a significant amount of heat from your water when you begin to brew, resulting in under extracted coffee.
2. Measure out the beans. I use a 15:1::water:bean ratio for a French Press. I brew 825g of coffee for Sara and I, so it’s 55g of beans.
3. Grind the beans. You want it about the coarseness of sea salt. This is where the quality of your grinder comes into play. Most grinders are going to do a decent job with the coarse grind level used for a French Press, but any fines in there are going to over extract (more surface area in contact with the water), and they’ll squeeze through the mesh filter into your cup. Gritty :/
4. Put the press on the food scale, add the coffee grounds, and zero out the scale.

Brew
5. Start the timer and add 200g of 200° water. Use the spoon to agitate the water-coffee mixture as little as possible while ensuring all the grounds are fully saturated. If you’re using fresh beans you’ll see the mixture “bloom.”
6. At 0:40 on the timer, use the spoon to deflate the bloom, still agitating as little as possible. Add an additional 625g of water, gently stir, and place the lid on the press.
7. At 4:00, press and pour. Don’t fully empty the press into your cup. Nobody likes the dregs. I don’t think./]

Originally Posted by jet 

It actually was pretty informative for me. He used a hario kettle to control the pour over the time which he showed, then backed off, stirred, then poured to bloom more and waited.

Originally Posted by surrender 

If I see the word "curated" on a blog one more time, I'm going to kill someone

Originally Posted by hendrix 


isn't this more easily and quickly summed up as you've just done then through that video?

I mean, I could post a video of me taking a shit then wiping 3-6 times depending upon the amount of fibre i've eating in the last 24hrs, but I trust that most people can read...