idkwhatimdoing @ idkwhatimdoing @sh.itjust.works

Posts

3

Comments

100

Joined

2 yr. ago

Yes, which the article does not say they've failed to do. In fact, the article says that the videos submitted as evidence seem to support its legal use not in Gaza, but near Lebanon, and that Human Rights Watch submitted no videos at all showing white phosphorus in Gaza.

The videos attached to the claim show it being used for smokescreens, which Reuters comments is legal.

Perhaps not the whole world, but I'm many/most countries, the larger structures, like government and business, absolutely are anti-intellectual. Nice to have an academic friend group, but that doesn't change the fact that capitalism makes education less accessible in order to rely on an undereducated workforce, and then politicians push it even further for the sake of easy control.

Idk what to call the album, but Anakin's lightsaber and Wu-Tang already have something on common

They're for the children.

Idk what dicks you're looking at, but that's HUGE (in my personal experience)

Nope, by comparison 2mm sounds huge to me

It's probably 6mm circumference, not length, which really changes things. That's almost 2mm wide, which, in my experience, would be huuuge...

You'll be ok. Sometimes you'll be wrong, and someone will have the right to point that out, but you'll be ok.

This is the move. You can cut/pull apart a cotton ball and put some in there so they don't rattle around in there too

"Sounds like a skill issue"

The small holes are probably more forgiving of grinding than pouring, so if you're getting good results, I'd feel confident in your pouring with a different cone. People make a big deal about pouring technique, but as long as you're relatively consistent and not entirely careless, a v60 is not the finicky monster it's made out to be haha.

Hope the stir is great for ya, and happy pouring!

Totally fine. The 3 small holes rather than 1 large one (like on a v60) can make them draw down/drain a little slower, but they are still super functional.

Only advice would be that the flat sides can make it harder to swirl your slurry during the bloom, which a lot of recipes call for. So I'd just look for recipes that use pouring alone (or maybe a little stir) to agitate the grounds, like Matt Winton's 5-pour recipe/video.

I think jumping coarser and then "fine" tuning (pun half-intended) works well IF you start super fine.

If you're starting in the middle of the spectrum from fine to coarse, and you only ever try going coarser first, you never get to try what might be the best cup, which may be on the finer side of your starting point.

Winning cups in pour over competitions are often ground shockingly fine, like only 30%-50% coarser than espresso fine. You may be using dark roast or Ethiopian beans (known to produce tons of fines and need coarser settings), but if not, I'd really suggest going finer just to see how it goes. You'll find a lot of experts suggest the same.

Yes, the internet is much bigger than it was in 2003, and it needs more complex protective tools. The fact that you haven't noticed cloudflare when it is working is a sign that it is, well, working.

And the fact that your favorite sites aren't down more often is yet another sign. Downtime due to DDOS attacks alone would be so much greater without cloudflare than downtime due to cloudflare currently is. Your perspective is a pure lack of knowledge and an excess of confirmation bias.

Even as a homophone, I don't want the word phlegm associated with my salty snacks.

Don't call me homophonobic though, I support phonemes of all stars, stripes, and identities.

Ah that's so great to hear! It was an epiphany for me when I got a better cup this way, so I'm just so glad I got to share it with at least one person!

Thank you for the update, and happy pouring!

Niche is definitely good enough to get a quality cup, and sounds like you've got a great setup for what you're brewing. If you do ever try a cone, you can still get some great results with a $9 V60 and a classic kettie spout, too, especially if you pulse your pours.

And yeah, like you say, a Brazil is almost always going to be chocolate forward, so that makes sense. They are also often roasted medium to city/dark, so I wouldn't typically recommend easing off the water temp, but a few degrees can make a bigger difference with darker roasts, in case it is one. But it does sound like you'll find what you're looking for more with a higher elevation and lighter roast. I'm personally a huge fan of Dune coffees.

Hope grinding finer is great! And if not, you're one step further along in the process of elimination haha.

Of course. Honestly wish these were out when I got my espresso grinder, as a 1Z and a drill is probably better than anything under $1k when it comes to grind quality alone (perhaps not user experience, but the drill helps)