>associated with hardworking minority farmers instead of degenerate anglos
>requires skill to brew properly
>confirmed performance enhancer in the workplace
>assists with diet and helps you keep thin
I couldnt imagine being a teacel, literally paying dozens for water with a bag of dirty leaves in it lmfao you could not be a bigger loser if you tried
I agree with everything else, but how does coffee take more skill to make? Tea you have to know how much to add, the temperature of the water, how long to steep and how long to let stand, coffee it's put grounds and boiling water in press and push, or push the button on coffee maker
After grinding, you need to declump and tamp properly to ensure water flows uniformly and doesnt channel. Tamp wrong and you fricked your coffee. Additionally, tamping and coarseness of grinds will determine how pressurized coffee is brewed so you need to pray your tamping was good enough that you dont over or underpressure the shot and that extraction nets you about 2x as much weight in espresso compared to grounds in approximately 25-30s. If it goes too quick its underflavored, too slow and its watered down. This is all just to pull the espresso shot btw, you may need a few extra steps for capuccinos, lattes, etc. Especially if you use syrups.
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No because coffeechads stay winning over teacels.
I couldnt imagine being a teacel, literally paying dozens for water with a bag of dirty leaves in it lmfao you could not be a bigger loser if you tried
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I agree with everything else, but how does coffee take more skill to make? Tea you have to know how much to add, the temperature of the water, how long to steep and how long to let stand, coffee it's put grounds and boiling water in press and push, or push the button on coffee maker
Jump in the discussion.
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After grinding, you need to declump and tamp properly to ensure water flows uniformly and doesnt channel. Tamp wrong and you fricked your coffee. Additionally, tamping and coarseness of grinds will determine how pressurized coffee is brewed so you need to pray your tamping was good enough that you dont over or underpressure the shot and that extraction nets you about 2x as much weight in espresso compared to grounds in approximately 25-30s. If it goes too quick its underflavored, too slow and its watered down. This is all just to pull the espresso shot btw, you may need a few extra steps for capuccinos, lattes, etc. Especially if you use syrups.
Jump in the discussion.
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