if you find you are clogging a lot but the taste is good and you just want to clog less, try minimizing agitation (and disturbance of the coffee bed by overagressive pouring). keeping the bed 'intact' keeps the fines in the matrix rather than migrating them to the filter
do it by taste. most coffee has a grind size cliff of bitterness and you have to stay coarser than that for best results. rarely, you may find one that is great no matter the grind.
For me I think I would still want the ability to collapse a post (via somewhat-rarely-used control/widget, under the hamburger etc) but disable the behavior of collapsing it when tapping inside it.
i am definitely an enjoyer of the collapsibility of posts/post trees in the comment thread... but when its a longpost it just makes me lose my place while reading. maybe its just not a common-enough case to care that much... but longposts are often some premium stuff!
i dont remember much sanewashing in the media, maybe i consume biased media but pretty much everything i saw said tarrifs were likely to cause recession.
i sometimes like to do a filtered french press type setup, mix boiled water and coffee, let steep, then pour through a sieve into a filter over my cup. makes a muddy brew thats kinda dinery and very fullbodied compared to my normal pourover.
I was making cold brew with that oxo system for some years. Its very low maintenance and easy to do. Only gripe I really have is the narrowing taper on the glass, which means i had quite a lot of near misses almost dropping it. Put a rubber band around the glass for anti-slip and its great.
IIRC I was doing 100g of coffee and 600ml of water for around 20hr steep. Makes a concentrate but I was personally just drinking straight shots of it occasionally _
in my practice of coffee making ive found some coffees are far more tolerant of fine grinding than others. some i can grind right down to dust and still taste amazing, others have an extreme "wall of bitter" that has to be approached with trepidation, while others almost have no such sweet spot at all. and i find that some coffees radically shift around as they age, while others dont change all that much and only require fine adjustment over time. ive wondered what sifting might do for the wall of bitter cases, or at least for hard bean cases where there is clearly a fines issue leading to clogging, etc
classic corpo move. sell vapor then spend the money making the product. these guys just so happened to have the juice to create what they promised...