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StevePeel

Member since Aug 2014 • Last active Oct 2020
  • 5 conversations
  • 1,578 comments

Most recent activity

  • in Bikes & Bits
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    Hadn’t looked back here for a bit and my goodness it still doesn’t disappoint. Great last couple of pages.

  • in Miscellaneous and Meaningless
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    Yes, sounds like you've found your way there by adjusting to taste, which is exactly how it should be. Nice one.

  • in Miscellaneous and Meaningless
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    I got that Xmas tree dash sorted on my 130i, the rear 3/4 panel vents had leaked water into the area the parking sensor module sits in, the resulting short causing the warning lights for every system on the car to show up.

    Anyhow, this is not the sort of thing I would tackle myself but after some googling I’ve figured it out and properly fixed it without fucking anything up and I couldn’t be more pleased with myself.

    When I’d assumed the problem was terminal I started looking at options for replacing it and realsised there’s nothing out there old or new that ticks all the boxes for me like this car so I reckon I’m going to commit to spending whatever it needs to keep it going indefinitely.

  • in Miscellaneous and Meaningless
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    I have a La Peppina in yellow just like this one. That didn’t do steam, just an open kettle on top with terrifyingly top-heavy consequences. It was more of a thing to do than a reliable coffee maker but very satisfying to use. It’s in the loft right now I think.

  • in Miscellaneous and Meaningless
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    It is all lightly roasted, so not so soluble and needs a fine grind and lots of contact time. We had it at 16g/45ml/35sec in the shop. Even then I really prefer all of these as a filter, I think that gets to the complexity much more reliably than espresso. 👍

  • in Miscellaneous and Meaningless
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    So the first bit is selective picking, most high-scoring coffee gets this.

    Ozonated water is a water purification technique, so the initial washing process doesn’t introduce any contaminates.

    Anaerobic fermentation is leaving the coffee cherry sealed in plastic to sweat for a bit.

    Pulping is where the fruit is mechanically removed from the seed (bean)

    Then the interesting bit, the coffee is fermented in warm water, then in cold water. Usually it’s just done in cold water. This is to remove the sugary mucilage layer from the bean. What effect the ‘thermal shock’ has I’ve never tasted.

    Controlled drying takes place in big tumble driers. The tradition is to dry coffee in fresh air on patios or raised beds but mechanical drying is now commonplace as it is so much faster, more reliable and uses less space.

    What I would interested to know is what the same coffee would taste like just using a traditional washed process with mechanical drying. I’ve never had an anaerobic coffee I’ve enjoyed, they’ve all tasted like Christmas spices to me which I’ve always found repellent. It’s more that they defeat the subtlety of flavour and all you can taste is the process, much like all those really heavy boozy naturals. I’ve never met a coffee producer who’s interested in fads and bullshit, unlike a lot of roasters, so I’m sure there’s integrity behind it.

  • in Miscellaneous and Meaningless
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    Interesting that, had to look it up myself.

  • in Miscellaneous and Meaningless
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    Gotcha, thanks for the advice. 👍

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