this post was submitted on 26 Jan 2025
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What is this thing?

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submitted 1 week ago* (last edited 1 week ago) by [email protected] to c/whatisthisthing
 

As a nurse, I can tell you what my first thought was, but no (also walnut would be a terrible material for that).

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[–] UnPassive 8 points 1 week ago (2 children)

My coffee ritual has started getting super complicated, but if James Hoffman tells me I need to do my pour over with two kettles at once in order to reduce acidity, I'll do it.

[–] apfelwoiSchoppen 6 points 1 week ago* (last edited 1 week ago) (1 children)

I'm waiting for the day that he just says "I made all of this up!" 14 minute French press tastes like 3 minute French press.

I've signed my own death warrant.

[–] SuperIce 1 points 1 week ago (2 children)

To be fair, taste wise those are about the same. The point of Hoffman's super long French Press is to reduce silt in the cup, which his method does significantly.

[–] apfelwoiSchoppen 1 points 1 week ago

Gravity does work over time, yeah. 😉 I find it is a pedantic difference, at least for me.

[–] [email protected] 1 points 1 week ago

Yeah, one of the key insights is that the extraction plateaus after a relatively short time and you won't ever "over-steep" it, which is counterintuitive at least to me

[–] [email protected] 2 points 1 week ago

Praise James!

On topic though, I get consistently less acidic coffee by using an aeropress (inversion method) rather than a V60 or other pourover.