My workplace has restaurant-style drip coffee makers and they use a paper filter. But are all paper filters equally effective at blocking the diterpene boogaboo?

Still sounds strange but I'll try it out ; )

They send out a Brewsletter! : D

I packed my pour-over things, and… was wildly unsuccessful…

Did you figure out what went wrong while travelling? (I'd suspect the local water first.)

Baking soda?! I found alkaline water gave terrible results, do you add it after brewing?

To minimize bitterness with a fast brew as others have mentioned, try out CTC black tea, it's machined ("crush-tear-curl") tea that comes in a coarse powder/pellet form and extracts completely and quickly due to enormous surface area. You'll be sure to find it some an Indian grocery store. Brooke Bond Red Label, Lipton Yellow Label, and Wagh Bakri are the names I remember seeing, IIRC I've tried all of those and they're all about the same. Terrible sounding process name but give it a chance!

If no more sugar will dissolve I'd take that as a sign that it's time to stop adding sugar. I mean, the water is saying so.

But wait! I just discovered that the Pipamoka is made by Wacaco! 🤣🤣 Absolute gold mine, this thread.

Even just saying the name is intrinsically funny.

"Bripe!"

My whole family got a hotel when our delayed plane made us miss a connection and that was five years back.

I don't fly much and sleepable benches helps me feel like that's the right thing to not do.

Absolutely won't be taking off on that plane; it's not going to be a 30-minute Safelite AeroGlass™️ appointment. And airlines don't keep planes sitting around not making money so they won't have a spare aircraft available to fly that route so all the passengers will likely get hotel and meal vouchers and changed tickets for the next day.

I'll be trying to home-roast some decaf eventually; any tips?

I just did the same - end of a batch and there wasn't enough so I mixed some of the next for a medium-light + dark blend. Good if not great, and certainly interesting.

🤷

In college I discovered the physics department's distilled-water tap and started filling my water bottles from that because the regular drinking fountain on that floor was nasty. A classmate tried to tell me distilled water would make me die from dissolving all my minerals away or something, which I poo-poohed and kept drinking it for the taste. In hindsight I should probably have avoided it for the same reason as the big sign on the physics department ice maker, also accessible anonymously from the hallway: "No maintenance is performed to deter bacterial growth". Oops. Well I turned out just fine pretty good okay so all's well as ends without food poisoning.

That was just the tech weenies with their 'architecturally sound strategy' or whatever, before the business side beat talked some sense into them.

Next best flavor?

RFKj just announced he plans to ban lip balm.

No way, I know where that ring has been.

jalapeño