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Graham88
Completely surprised by the lack of blade diversity here on Drop...
I’ve been a collector of Blades since before my teens, and a retailer coming up on 15… or maybe 20 years. Drop has really been kind of an interesting experience for me, because I do occasionally get to see some unusual tech and sometimes EDC items that otherwise I might not have been aware of. And maybe it’s because I have a deep love of cutlery and bladed weapons, but I find myself trolling through the site looking at it what’s available; and it’s just it’s pretty much the same. And the bladed community here is just always confused me.. every single knife is about the same, they’re almost all drop points and although the handle materials change and brands change.. it’s really just the same knife over and over and over again... occasionally you’ll see a tanto or a slight variant; but rarely… and almost never a serrated blade. And I’m just deeply amazed at this diversion of serrated blades. And I’m just surprised there isn’t more of a request for diversity here.... and I...
Mar 12, 2020
JellyDPhoto
Can we get Sony E-Mount or other mirrorless camera options please..
Would be nice to see some Sony E mount full frame cameras on here. I currently shoot with a A99 and they killed the lense path for better or more option lenses and now is all E-Mount. 🤔
Jan 13, 2020
RayF
There Are Pandas, and Then There Are Pandas.
And this isn't either of them! The Pandas we're talking about here, are watches, not bears. And what got me thinking about them (again) was a link posted this morning by @cm.rook who pointed a few of us to the very attractive (and not terribly priced) Yema "Rallygraph" Panda which, in it's most traditional arrangement, looks like the one on the left, but can also be had in the version on the right: The model on the left is a true Panda, while the model on the right is called a reverse Panda. The reason for that distinction is clear--Panda bears, only come in the first arrangement. Now at this point, everyone should be thinking about the most well-know Panda, The Rolex Panda, which is actually a Daytona, and among Rolex Daytonas, the most famous of which is the Paul Newman Daytona, which was famous first, because it was Paul's, and second because it sold at auction for $17.8 million (US Dollars). The story of that auction is well-known so I'll only...
Nov 8, 2019
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Temp: French press is a relatively temp-stable method (due to the surface area of the brewing vessel and heat loss ratio) so that's unlikely. As long as you're starting with 200F/93C - 205F/96C water you're golden. Even 208F/98C is fine as long as you're making a larger carafe.
Time: Also a strong suit of French press. Acceptable ranges are between 3 min and 10 min depending on the recipe, roast, and varietal of coffee. Generally speaking, over-extracting (bitterness) is difficult with properly ground coffee.
Coffee: Okay so this is where it gets complicated. There's two ways of thinking about "too much coffee" - ratio and surface area. In terms of ratio, we're referring to the ratio of ground coffee to water (typically measured in grams). A good "baseline" brew ratio is 1:15 (1 part coffee to every 15 parts of water). That means if your water is 300ml (which is 300g in weight) you want to have 20g of ground coffee. If you change your ratio, without changing your brew vessel, your ground coffee input would change but your water remains the same (e.g. 1:16 = 18.75g:300ml; 1:12 = 25g:300ml; etc.). This being said, all of your proper ratio work can be undone by your ground coffee's surface area.
Why is this? Quite simply because the more surface area your ground coffee has the quicker, and more completely, hot water can extract the coffee flavor from the ground beans. The finer grind you have, the more surface area of coffee can be exposed to hot water at once. So, even if your ratio, time and temperature is correct, those variables are 'keyed' to act on a much smaller surface area.
French press grind coffee works in tandem with the temperature and time - the grind is so large that the water does not penetrate the core of the particle until the water has cooled enough to keep bitterness at bay. In all likelihood, since you've also described a muddiness to your French press coffee, you're probably doing one of two things wrong: 1) grinding it too small. 2) grinding with a bad, or inappropriate, grinder. You wanna get something with large-grind consistency like a modified Hario Skerton, Lido 2, Baratza Virtuoso, or Kuissential Evengrind (essentially a modified Hario). Even quite nice grinders, like the Baratza Sette 270, can't really get good large grind because they're not built for it.
If you're doing all of the above, then you can clean your cup up in two ways: decanting or pouring it through a paper filter before serving.
Anyway I hope that all helps. What grinder are you currently using and what does your grind look like?
Yeah, grocery store grinders aren't the best. It could also be that he's grinding too large. Sometimes grinders don't have the ability to stabilise the burrs enough and the two parts fly wildly between very large and very small. The main thing is that you want the coffee to be larger than the filter holes and for it to be as consistently sized as possible.
There's more good info in this thread on French press: https://www.massdrop.com/talk/2548/talk/1855970?utm_source=linkshare&referer=ZJYBRN
Check out that video bradyarz posted and, if you can't get a grind that size, try the method I have listed further down the thread.