coffee

Farcaster-native research: https://paragraph.xyz/@matthewb | prev. Juicebox, Nouns, RAW DAO | casting about coffee, hi-fi, and other rabbit holes

Well done - I admire the persistence. Hope to get there one day. Did you do anything differently this time that made it possible (milk, pouring, etc)?

Building a little space by the ocean. More information at /thenextwave coming soon.

same! I use a Cafelat pitcher with a clip-on thermometer and was previously over-indexing on that measurement. it shows a target zone of 65-70C, but since it’s an analog thermometer it has noticeable lag so really you only need to hit around 50C or 55C.

of course you can’t under-froth either, but making that shift helped me get the texture more silky and with fewer bubbles. and then when pouring, the lines are way sharper.

to me it’s a bit like a tennis serve where you need to get the toss really consistent and reliable in order to focus on the rest of the serving motion.

Thanks for the notes. It’s helpful reading what conditions create a good pour.

I really struggle with over-frothing. I’m not good at picking up the subtle cues that it’s ready (bubble size, temperature in my hand, steam, smell) and then overdo it.

thank you! I really should be better after 10+ years but still, gotta celebrate the wins when nice pours come out.

in the last couple weeks I have adjusted my frothing so that it is slightly less dense. I think I was previously over-frothing slightly. fixing that has given me fewer bubbles and cleaner lines in my pours.

so, once I implemented that change and got the texture dialed in + consistent, I could focus more on the pattern itself. I've never been great at rosettas but starting the "rocking" side-by-side motion slowly rather than super fast has been helpful. "emstagrim" on IG has a good motion imo, I've been watching those.