- Joined
- Aug 3, 2021
You have to dick around with it for a while. I've got a Bellemain, and there's a little indicator for how much water there should be. As you use it more, you get a feel for where the grinds should rise up to in the little chamber, and it'll eventually develop a mark that you can just use for reference later on. Heat is gonna differ from stovetop to stovetop, since gas and induction heat in different ways at different levels - but I tend to prefer a low-medium flame and slightly lower the temperature once I start to hear the boil to get a richer trickle. It's easy to fuck up, yeah - too much and it starts geysering out of the spout, or you'll wind up getting a really nasty, grinds-filled mix if the pressure's too high. I tend to just use an espresso machine for when I don't want to pay attention to things.Do you know the temperature and water ratio of your Moka pot while brewing? They typically don't give a very good brew from temps being too high and extraction being too quick.
All of that is entirely too much work for quarterpounder. Maybe when he says he brews his own coffee, he's humblebragging about the fact that he could go buy shitty coffee-flavored sugar from starbucks every day, but doesn't.
Altogether it's just bizarre to me - I've tried a few of the other conservative-coffee grifts, because their price-points aren't terrible. So far as cold-brew you can find at a gas station tastes, the black-rifle stuff isn't terrible (still mostly milk + sugar, though not as bad) and it's not 2-3x as expensive as the alternatives. Jeremy clearly lacks any insight into this field, has set his price point so high that his sycophants are the only ones who'll buy it (and at that, only once), and is both such a vacuum of knowledge and charisma that the only means by which he has to sell this coffee is whining about a single person leaving a one-star-review.