I agree with the comments here. Personally, the sweetest coffee I have tasted is natural processed Kaffa Anderacha, which managed to keep some sort of cherry flavor no matter which roast level. I think you might get a real feel for sweetness in coffee with a quality natural processed coffee from Africa. The only issue here is that it was pretty tart, or sour\acidic, which, to my understanding can be alleviated by having it a little darker roasted, but that might also degrade the cherry taste.
How they implemented it it is you can't get a strong item if you pick-up the item box while being stopped (like as it respawns with no forward speed), by going in reverse or picking up the same one multiple times.
I'm totally satisfied. It's a great keyboard.
This lobster is stellar, not lunar. How do you even tolerate that?
I'm currently reading this. https://perfectdailygrind.com/2018/05/why-are-some-coffees-more-acidic-than-others-a-brew-roast-guide/
It might help you in deciding which green coffee you want and how to experiment with it. I hope it gives you ideas like it does for me, I'm currently experimenting with pan roasting. If you want to invest anyway, I'm not recommending you do many pan roasts but you might wanna try at least one, especially since it's super cheap to accomplish.
Untick the option in settings
Batch 4. 100g for 12m at 52%. First crack (after 4-5 outliers beginning at minute 3) at 7m. Net loss of 15g (15%). I was aiming for a medium-er roast since the acidity was a bit much. Next time, I'm keeping everything the same, but I will try to use a lid and stir with occasional tossing motions for the first 3 to 5 minutes.
Those represent the extremes of my last pan roast. If the middle bean is 50%, most of my roast was beans at 40%.
The leftmost one tasted a little fruity and chocolatey. The middle one tasted baked and toasted and the rightmost one tasted more like burnt toasts, the only one with a frank bitterness.
Batch 3. 100g for 15m 30s at 48% bumped up to 50% near the end. First crack began at 12m 30s, so my next batch will be done at least at 50% power. It's a little more uniform. Net loss of 17g (17%). I found a comfortable and efficient agitation technique. My second batch was more of a medium roast and I feel like I lost some fruit and chocolate notes, so I'm trying to get back there a little while keeping a pleasant bitterness.
I will keep an eye for a used bread maker, but I'm just not sure I need a heat gun, so unless I find a use and ask one for Christmas I'll be doing pan roasts for a while. Still, that method was a fun rabbit hole to explore.
Thanks for the tips. The different sound seems on purpose though I'll check someday if it bugs me or if I want to replace anything.
This is my first mechanical. I ordered Gateron pro yellows pre installed. Everything is supposed to be lightly lubed. Managed to get it for 121 CAD + taxes and free shipping. I think I got a substantially better deal than if I went with my original plan of buying a Keychron V1.
I can't describe the feel too much because it's my only mechanical ever but it's very good. I don't think it feels flawless, but it's good. Left shift and space have foam or rubber beneath making them thud more than the other keys and the board itself is heavy and already dampened. They gave a cap and switch puller as well as 3 switches and a black space bar cap.
Ethiopian Kaffa Anderacha. 100g for 9m20s at 65%. Cracking started at around minute 6. When I was happy, I went to shake it outside in the sieve. I was aiming at a light roast but realizing that it's not a very even method, I went and made sure even the greener beans had time to get a little tan. I think I'll use 50g instead next time.
Advice is super welcome.
I just prepared a cup using the James Hoffman daily driver aeropress recipe as soon as it was cool. I know I should let it degas but I wanted to experience the freshest cup possible as a base for later comparison. As is, to my understanding, it tastes planty, caramely and neither too acidic, astringent or bitter. Really nice cup.
My favorite tie knot is the Pratt-Shelby. The only thing not to like about it is the fact that the tie needs to be reversed when tying it.