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I was recently discussing this with a colleague and we settled on calling it quality creep - as you become used to better things, the stuff that was previously
by benjijay 2y ago
I was recently discussing this with a colleague and we settled on calling it quality creep - as you become used to better things, the stuff that was previously acceptable becomes unbearable.
e.g. I used to drink any old instand coffee, then I found Douwe Egberts and strongly preferred that for a few years, then I started making pour-overs with pre ground coffee in a v60, then I found a better grind/roast/etc of the beans which is my go-to - now I drink 'real' coffee black and can only tolerate instant if it's adulterated with milk and a little sugar.
I'm trying to avoid making the jump to pulling my own espressos, it looks like way more fuss than the pour-over...
- currency 2y agoMaking espresso with my semi-auto Breville Infuser is almost exactly as much fuss as a pour-over: - Turn it on to heat up - Grind the beans - Weigh the grounds - Fill, tamp, and attach the portafilter - Start the infusion - Remove and dump the grounds - Clean the portafilter It's a $600 electronic device, not a simple funnel and filter, but it's not a fussy process.
- insane_dreamer 2y agoYou still weigh the grounds? The difference with eyeballing it is probably too negligible to be noticed.
- currency 2y agoI'm not very good at eyeballing it, so it helps me stay consistent.