My two are:
Making sourdough. I personally always heard like this weird almost mysticism around making it. But I bought a $7 starter from a bakery store, and using just stuff in my kitchen and cheap bread flour I’ve been eating fresh sourdough every day and been super happy with it. Some loafs aren’t super consistent because I don’t have like temperature controlled box or anything. But they’ve all been tasty.
Drawing. I’m by no means an artist, but I always felt like people who were good at drawing were like on a different level. But I buckled down and every day for a month I tried drawing my favorite anime character following an online guide. So just 30 minutes every day. The first one was so bad I almost gave up, but I was in love with the last one and made me realize that like… yeah it really is just practice. Years and years of it to be good at drawing things consistently, quickly, and a variety of things. But I had fun and got something I enjoyed much faster than I expected. So if you want to learn to draw, I would recommend just trying to draw something you really like following a guide and just try it once a day until you are happy with the result.
Making desert coffee at home. I got a French press because i drink one cup of coffee a day at most and I wanted make sweeter more rich coffee.
I now can use all cream line milk or oat milk, soak my fresh ground beans (and chickary root sometimes), add sweeteners to taste.
Blame better coffee than most coffee shops (for me). No 1000 dollar machine
I got tired of paying $20 for affogato out, so i bought a moca pot for like $20 online and some preground espresso. Now I can make it whenever i want and it tastes basically the same. Fully automatic espresso machines are overrated.
Sorry, I’m european.
Do you mean the little conical pot with the long handle you use to make mokka?
Or an italian bialetti ?
Because mokka and espresso are quite different.
If you mean a bialetti, I absolutely agree and I recommend to buy an original ‘bialetti’ brand, because they will last you several lifetimes. It’s worth it. I’d find it a bit weird that you call it moca pot, when it makes espresso.
Turkish or Greek mokka is also awesome, but you need to know how to poor the coffee so you don’t have your mouth full of coffee grounds. I never mastered this.
I’d find it a bit weird that you use mokka to make affogato, but that might be a question of taste…
Don’t let an Italian catch you calling a Bialetti coffee an espresso.
If I’m understanding though it is closer to espresso because of the higher pressure, right?
It comes out dark and flavorful enough for my affagato, that’s all i care about. 😆
I’m talking about the bialetti.
What’s your recipe, ratios and wait times. I use a press to do cold brew. Every time I try it for a hot cup it tastes a bit “dirty” or earthy to me, plus by the time it steeps its not as hot as I’d like.
I take my coffee cup fill it full of whole milk, microwave at 60% power for ~3 min. Fill the bottom of my press with a layer of course ground bean, sprinkle in the chickory (maybe a whole layer), another layer of bean, power the hot milk in, wait 5-10 min, press and pour.
If I’m making some for guests I just add their cups of milk as well and a little thicker layers.
Oddly cold brew has that dirty flavor to me, so I never, despite wanting to, got into it.
I never thought to do a French press with milk instead of water.
For cold brew I filter it though a pour over after pressing. 1:7.2 ratio, 18 hours.
Soak grounds in milk? Then just press the milk with no water or anything? Never heard of doing this.
Yeah! I started it because I partner wanted a more latte like drink, and I like a very creamy coffee.
I will say contrary to what I expected, I had to lower my soak time because it gets bitter faster, but I still prefer it.