As a nurse, I can tell you what my first thought was, but no (also walnut would be a terrible material for that).

  • cosmicroseEnglish
    78·
    1 year ago

    A coffee measuring bowl and a spray bottle for spraying water on your coffee beans, which reduces the static cling that can cause a mess when you’re grinding your own coffee.

      • ceramicsky@lemmy.worldEnglish
        33·
        1 year ago

        James Hoffmann has a ceramic one and he’s pretty popular so it’s fair that someone might recognize a wooden one :)

        edit: his is from loveramics

          • cosmicroseEnglish
            2·
            1 year ago

            Yeah, just a single little spritz really cuts down on the static noticeably, so I can keep everything a lot cleaner without having to actually wipe everything down every time I make coffee

          • BradleyUffner@lemmy.worldEnglish
            17·
            1 year ago

            I’m sorry if that came off as accusing anyone of cheating. It wasn’t my intent.

            I enjoy your game and like watching people guess. I have no intention of ruining that by cheating myself either.

      • Zammy95@lemmy.worldEnglish
        3·
        1 year ago

        Spritzing your beans helps reduce the static charge, and you end up with way less retention in the grinder! I love mine haha

    • IMALlama@lemmy.worldEnglish
      3·
      1 year ago

      a spray bottle for spraying water on your coffee beans, which reduces the static cling that can cause a mess when you’re grinding your own coffee

      This is a great idea! How does it work? Do you most the whole beans pre-grind? Do you need to let them sit for a bit or just go straight to grinding?

      • Kogasa@programming.devEnglish
        5·
        1 year ago

        Measure the beans, spritz them, maybe shake them around a little to distribute the water, put in grinder. No need to wait. It should be a miniscule amount of water, you don’t want your grinder gears to rust.

        • mumblerfish@lemmy.worldEnglish
          1·
          1 year ago

          Am I doing something wrong if I do not have this issue? When I grind the beans there appears to be enough… I guess it is fats, in the beans that makes the ground beans quite easy to handle. May like quality of beans or grinder play a role?

          • Kogasa@programming.devEnglish
            2·
            1 year ago

            No, it’s not a universal requirement nor is it particularly determined by the quality of your beans/grinder. Some very expensive grinders have anti-static mechanisms and better grinders typically have less static cling and retention. It’s also not so much about handling the grounds as it is about preventing small amounts of grounds from clinging to the inside of the grinder or your dosing cup.

        • IMALlama@lemmy.worldEnglish
          1·
          1 year ago

          Thanks very much! Will try this out the next time I grind. I like in the Midwest and we have cold/dry winters. Static makes for a messy grinding experience.

    • whodatdairEnglish
      2·
      1 year ago

      Same, made a random joke then they banned me and told me I had to apologize to be unbanned 🤣

      I told them their subs content was not interesting enough to justify such a stupid rule and unsubbed lol

    • caseyweederman@lemmy.caEnglish
      1·
      1 year ago

      I got banned there for suggesting people say “thonks” and “thunks” every time their aggressive SOLVEDbot responded to any post containing the word “thanks” with “HEY HAVE YOU CONSIDERED MARKING THIS THREAD SOLVED YOU COMPLETE MORON” (90% of the time the post was “thanks, but here is why that is not correct”).
      Admittedly I was being impish about it, but I was pointing out a need and their response was “hey fuck you”.

  • UnPassive@lemmy.worldEnglish
    7·
    1 year ago

    My coffee ritual has started getting super complicated, but if James Hoffman tells me I need to do my pour over with two kettles at once in order to reduce acidity, I’ll do it.

    • apfelwoiSchoppen@lemmy.worldEnglish
      4·
      1 year ago

      I’m waiting for the day that he just says “I made all of this up!” 14 minute French press tastes like 3 minute French press.

      I’ve signed my own death warrant.

      • SuperIce@lemmy.worldEnglish
        1·
        1 year ago

        To be fair, taste wise those are about the same. The point of Hoffman’s super long French Press is to reduce silt in the cup, which his method does significantly.

        • Kogasa@programming.devEnglish
          1·
          1 year ago

          Yeah, one of the key insights is that the extraction plateaus after a relatively short time and you won’t ever “over-steep” it, which is counterintuitive at least to me