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About suggs

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  • Birthday 10/15/1986

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    Durham, North Carolina
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  1. Medium-bodied long cigars are despair. (Seriously, though. I'd echo the suggestions of the HdM le Hoyo du Gourmet and the BCG. The latter is in my top three of all time, and it's discontinuation throws me into despair while I search for more...which is also despair.)
  2. Cheers! I can get behind all of that!
  3. Two points here: capitalism and communism don't produce wealth, labor does. Capitalism and communism determine who control the means of production and, therefore, who reaps the rewards. Just so we're clear, how are your "true" free markets not fairy tales in the same sense you're criticizing others for?
  4. I must be. Your argument is air-tight.
  5. Painting with broad strokes is also a fraud. The system is working exactly the way it is intended to. There is no "true" free enterprise, which is also a fraud because it ignores historical and current international power dynamics, and only serves to maintain the status quo.
  6. Welcome, comrade! We'll get you your copy of the Communist Manifesto and Gap-made Che Guevara t-shirt mailed to you!
  7. From someone in the opposite boat, thank you for pointing this out!
  8. Coffee Maker

    Seconded the pour-over process, although you'll need to get yourself a scale (which everyone should have for consistent results), a good grinder (again, everyone should have), and a kettle with a gooseneck for better pouring. IMHO I'd advise against using a Chemex, for a couple of reasons, if you're starting to up your game. 1.) Chemex requires something of a learning curve that can vary depending on the origin, roast level, and processing method of the beans. At worst, that's more complicated than it sounds...but suffice to say, there's a learning curve that might put some beginners off (though it's really not that difficult once you get used to it). 2.) The paper filters the Chemex uses are thicker than other canonical or basket-style filters. This means two things: you'll have to rinse it more, unless you *really* like the taste of paper; and, more importantly, it takes a *lot* of the body out of the coffee--though it can certainly bring out more of the subtle brightness/acidity of lighter roasts. 3.) The Chemex itself, and the filters it uses, are too expensive for what they are...though the thing certainly is pretty. This second point is why I don't personally use the Chemex. I'm a huge fan of light roasts (especially a good dry-processed Ethiopian), but I'd prefer to have a pour-over that's much more accommodating of other roasts and origins. For this reason, I use the Beehouse dripper (Link: It's a very versatile and forgiving dripper with almost no learning curve, and it uses standard Melitta cone filters that are much more widely available than the Chemex. Just my two cents.
  9. I teach these people everyday. You should what passes for an "argument" in the stacks of papers I grade. Sadly, I think this is intergenerational because I've seen the issue arise in 20, 30, and 40+ year olds. At the beginning of every semester, I'll usually go on a rant similar to the one in this article: There's only so much we can do, though, when "opinion" and "argument" are apparently synonymous.
  10. Now if only we could figure out the same with kudzu...
  11. Oil is not necessarily an indicator of quality/poor storage conditions in dark/French Roast coffees like this one, though this is certainly true of anything on the medium or lighter side of the spectrum. Once you roast into the second cracks (Light Vienna and on) there will be quite a lot of oil present after resting the beans for just a couple of days. That said, there is some evidence of "tipping" in a couple of the beans (when the beans don't move around in the drum/vat too much so they get too much heat on particular areas), though this can be caused by other factors than roaster-error. (More info on how to determine roasting errors here: As to the storage, provided that the beans are stored in a vacuum-sealed bag (and these are) the coffee should be perfectly fine by the printed date...though, let's not kid ourselves, there will always be some quality loss after too long regardless of storage. When I was learning how to roast, the rule I always heard was called the "Rule of 15": green, unroasted beans are "fresh" for (at maximum) 15 months, roasted beans are "fresh" for 15 days, and ground coffee is "fresh" for 15 minutes. Bear in mind that these are "normal" conditions, and don't necessarily apply to vacuum-sealing; though once you open up that bag, there's definitely a countdown timer.
  12. FOH'ers Daily Smoke

    First RyJ Cazadores. FULL-bodied blast in the beginning that's settled into a medium-ish delight of chocolate-covered cherries.

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