I should also mention I'm using a medium roast with nutty and chocolate notes.
With abandon, Patrick On Tuesday, December 27, 2016 at 7:35:23 AM UTC-7, Deacon Patrick wrote: > > Jeff and Jim, > > Nailed it! Grind is 10 notches finer on our Lido grinder than for our > pour-over. Med-low heat (starting with cold water). Remove from flame half > way up the spout (before any sputtering). Deep, rich, smooth, stove-top > espresso! Like a good whisky (which almost exclusively comes from Islay > these days), it is an experience in contradictions: smashingly bold and > strong with wondrous layers and tones beneath. Thank you for helping me > iron out the kinks! > > None but me like it so far in our family, so it doesn't solve any of that > issue. But I'm now smarter than the moka pot! And that, for me, says a LOT! > Grin. > > With abandon, > Patrick > > On Monday, December 26, 2016 at 7:30:59 PM UTC-7, Deacon Patrick wrote: >> >> I have a Bialetti Kitty 4 cup I am not smart enough to make good coffee >> with. It seems very persnickety — which isn’t a good thing because I am >> persnickety. Sardonic grin. >> >> Tips? >> >> With abandon, >> Patrick >> >> www.OurHolyConception.org >> www.MindYourHeadCoop.org >> >> >> -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to [email protected]. To post to this group, send email to [email protected]. Visit this group at https://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
