Conical burr is the ONLY way to goI do the French press. I grind in a conical burr. 58-60g of beans.
And tasty. I have had it a few times in the waiting room at the dental surgeons office.but it's so easy
If you have to do pods check out the nespresso versions.
Realistically that's all that matters
I'm thinking you're drinking something a lot stronger than coffee, lolAnyine else bust out singing "discovery channel"?
You an me baby ain't nothin but mammals..
I'm totally lost about how you add hash to coffee- in such a way that you can recover it, dry it and smoke it?I grind my beans fresh each cup. It is a blend of Dark French Roast and a Medium blend, both Starbucks. I premix the beans 3/2.
For medication I like to add a 1/2 gram of quality black Afghan Mazar Sharif or Red Lebanese, which I dry later and smoke the next day. Basically I get high twice from the same hash.
It was an idea from a friend years ago, they did it in the infantry in Cyprus. I only use 1/2 gram for diligence of cost. The hash is the real deal, not homemade. I roll it or squeeze it into a ball, drop in in my Tim Horton's coffee mug, add coffee, sugar, milk and a light stir. At a 1/2 gram the piece is big enough not to come through the sip hole. I often reuse it for a second coffee as well. When to coffee is finished I take the lid off and recover the chunk of hash. I let it sit on a folded paper towel to dry overnight. In most cases the dried out hash becomes crumbly. One time I just cut a slice and did not roll it into a ball. The result was it broke down and I had a bunch of hash chunks in my mouth, which were delicious anyway. This provides a nice mellow relaxed buzz yet somehow energizes me. If you want to use it for a better high just use more hash.I'm totally lost about how you add hash to coffee- in such a way that you can recover it, dry it and smoke it?
see I don't like that sludgy, silty crap. I always assume it was b/c my grind was too fine.I think Abe is technically right
The best kind of right.
I just like extra sludge in my frenchy![]()
I am sure you are correct. About 35-40 years ago I worked for a guy who sold beans. He used the big grinder to grind it so fine it was the consistency of icing sugar. It made very strong coffee, which I like, but the sludge was a bit much for me. This guy made it double strength sometimes and if he left his cup on the bench overnight with 1/2 inch or less it would harden. I tapped a few pucks out his cup, it was kind of funny. If you tapped the puck with a hard object it would shatter.see I don't like that sludgy, silty crap. I always assume it was b/c my grind was too fine.