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@roastinghouse@mastodonapp.uk @demoographics@wikis.world +1 on this.
# Coffee Roasters based in # Treeton / # Waverley near # Sheffield & # Rotherham . # Cycle local deliveries. Often talking # bikes , # environment , # nerd / # geek stuff but say "no" to AI - we're all human here would never use it to communicate or "create" images/art. Owner has separate mastodon talking # science and # environmental @ Kimberley # cycling
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# Coffee Roasters based in # Treeton / # Waverley near # Sheffield & # Rotherham . # Cycle local deliveries. Often talking # bikes , # environment , # nerd / # geek stuff but say "no" to AI - we're all human here would never use it to communicate or "create" images/art. Owner has separate mastodon talking # science and # environmental @ Kimberley # cycling
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@roastinghouse@mastodonapp.uk
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Feb 05, 2026
@keefeglise@mastodonapp.uk @demoographics@wikis.world We have gone down this path but it's difficult to answer for the same reason why the poll has majority "I make it one way". I recently did a tasting with a coffee shop we was supplying and our pick for filter but the owner disagreed.
A cafetiere brew gives room for error, the grind is coarse and you're not forcing water through it enough to capture everything while at the same time the immersion period allow it to capture "most" of the bean.
An espresso shot captures everything from the coffee, including the bad, which is why bad coffee is usually awful via espresso but "drinkable" via cafetiere when adding milk & sugar.
Now, we only have good (aka specialised) coffee roasted in small batches leaving little room to get anything wrong making everything good for espresso. But you could also leave a cafetiere for 20 minutes before plunge without bitterness making everything good for cafetiere.
The rest is personal preference.
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