Review on 🥛 Pavina Double-Wall Insulated Glass Set - Clear, 8 Ounces Each (Pack of 2) by Chris Drury

For cheaper double walled glasses check independent websites as well as Revain. But Bodums has a small silicone valve which I think justifies the high price. With cheaper glasses that only have one hole, detergent will eventually collect between the walls. And those that don't have holes at all can break in the microwave. So money is not a problem, go to the Bodums. I use 300ml if I add 12g of coffee to 200ml of water. For large jars of Bodum I use 18g and 300ml of water. I gave that 5 stars for durability anyway because any glass can shatter so that's what it is. Here are a few coffee-making notes I made for a friend or two: Baratza Virtuoso Plus. 12 and 20 and 24. 16:1. 200ml So 12 grams of coffee for the test.A1. So here's my method for every new bag of coffee I buy. Even if it's the same coffee I bought before. Example: At a local HEB, I/we found cuvée coffee in the clearance section for a nice discounted price of only $5, so I had to buy it and try it. The first thing I did when I got home was to call my coffee friend Jay (or Ubi, depending on which one of us is reposting this, lol) to bring a bag to sample his coffee. Baratza mill and various extraction methods. And then I had to put some coffee beans in my mouth and chew them to see if the coffee had gone into the dead flavor, the old level. The packaging said the expiry date was December 2021. However, after tasting the beans, I could tell that much of the flavor had already been lost. These were older beans than I/we/are used to, usually bought from our local roasters whose coffee was probably roasted in the last 3-5 days. Now for that particular setting. With the Baratza Virtuoso Plus grinder I/we grind 12g at 10, 16 and 22 grind settings. I/we then remove 200ml of water at a time, let it cool slightly and then taste it to see which grind gives the most aromatic coffee flavor profile. Alternatively, one could do it without filters and just mute them according to SCAA standards. Today we used Chemex, but we could do it with other methods as we have quite a few of them. A2. Every coffee pouch you buy will be different. Here's what I think you need to do. You will prepare three different types of coffee and taste each one. Try setting your Baratza to 16, 20, and 26 grinds, each with a 16:1 coffee to water ratio. Use Crystal Geyser water for every extraction. Try it out and decide what you like best. The Crystal Geyser is available at the Dollar Store. You can test with 12 grams per 200ml of water per cup or 18 grams per 300ml of water per cup. Additional comment for everyone else I saved: Does your coffee grinder have multiple settings? The reason I ask is that every time I get a new bag of coffee I grind 18 grams of each at Baratza settings 12, 18 and 24. I then use 300ml of water for each. I reuse the paper filter, just wash it and use it again. Then I try every grind. For more consistency, I use Crystal Geyser Water, which I buy from Dollar Tree. In many cases, finer grinds taste better. They try to find the perfect point between sour and bitter. You may wish to change the default SCAA ratio of 16:1. I even get some coffees to a ratio of 19.4:1. For others, I find that a 10:1 ratio is best. Every coffee will be different. Even coffee from the same estate, harvested in the spring, not in the fall. How it is. And then you have to deal with the roast and how the roaster made the roast. Put some coffee beans in your mouth and chew them. This should give you an idea of what coffee flavors are predominant. Spit out the coffee, but don't swallow it. Additional note: Baratza now publishes a recommended grind size when shipping Virtuoso Plus. 8 for Espresso, 12 for Aeropress, 15 for Hario, 18 for Autobrewers, 20 for Chemex, 28 for French Press.C. Chemex says 1 tablespoon to 5 ounces of water. It's not precise enough for me. When I bring in a new bag of coffee, I make three grinds of 12 grams each. Fine, medium and a little coarser (I have Baratza 10, 20 and 24). I extract with 200 grams of boiling water, let them cool to 125 F, and then sample each to decide what grind size, or something in between, I'll use for this coffee bag.” C2. Bitterness shouldn't be your wake-up call for too fine a grind, there should be astringency. Start with a grind that you know is too coarse and work your way up to finer grinds until your mouth feels dry from the coffee. James Hoffmann says: If it's sour, make it smaller. If bitter, let's get rougher.