I feel like finding a good instance in the fediverse (that's accepting users) is always a nightmare.
That being said, I've been happy with the vibes on lemmy.blahaj.zone and they have a calckey/firefish instance (that's the main blahaj.zone). But it's not strictly general-purpose.
Yep, adding water is a perfectly good solution! You can do it a little at a time until it tastes right and then make a note of however much water that was.
Bypass brewing seems underutilized in pourover -- although it's pretty common in aeropress recipes. Crown coffee has an interesting post about it from a while ago.
Bypass will reduce your extraction and hence efficiency, but that only matters in a commercial setting IMO. That being said, if you want to achieve the same thing without bypass at the end, probably what you'd end up doing is using a longer ratio (more water) and then possibly needing to tweak another variable such as grinding a bit coarser to re-balance the flavor.
I wish there were more boards with solenoids
I feel like I'm not not missing that much at least as far as the sound is concerned.
But it is true that you don't get like the physical feeling of it (unless you have one of those weird vests, I guess).
Neat! I like the keyboardio folks a lot, although their boards aren't always what I'm personally looking for.
https://mas.else.social/@choyer/110746384528095273
Someone checked and there's already an existing trademark for Firefish in software specifically, at least in Europe. Apparently they make HR solutions of some sort.
https://jobs.firefishsoftware.com/about-us/meet-the-team.aspx
Who browses the local timeline on a large fediverse instance lol.
Anyway, reality is bad and we're living in it, so I have relatively little patience for people who complain about doomposting. There's a lot of doom out there.
If folks want to only see good news, start an "only good news" community (assuming this doesn't already exist) and just stick to your subscribed communities view.
Firefox, but make it wet
(I don't know if it's a worse than "calckey" tbf)
A thing that's interesting to me is that a lot of folks have a strong aversion to the oils and sweetener in creamer that they seemingly don't have to plant-based milks, which generally (especially in their "barista" versions) rely on both those things to get the correct flavor, texture, and foamability. Or at least, I see those objections deployed against creamer constantly and against plant-based barista milks pretty infrequently.
Ditto for flavored syrups in espresso-based milk drinks which add tons of sugar (obviously) as well as flavors that are no more inherent to the coffee than "irish creme" flavored creamer. (See also: stuff like cereal milk lattes, which are just, like, a more artisanal way of obtaining basically the same types of artificial flavor.)
This isn't to say that creamer is healthy or good, just that it feels like some people are selectively applying a health judgment to products that are coded as lower class which they do not (or, not as commonly and loudly) to similarly unhealthy products that are coded as higher class.
(FWIW: I generally drink filter coffee black, but often use oat milk in small espresso drinks.)
Unless you're doing science or law (and even then often), if people know what you mean when you refer to something, then you've used the "name" correctly. It is so common to add milk or sugar to coffee that there is minimal connotation of "black coffee" in the word "coffee" as people use it, at least in US English. For this reason, specifying "black coffee" is much more necessary than "straight vodka" in actual speech.
It's very funny to want people to invent a whole new word that is the equivalent of white russian for putting milk in coffee. There's no benefit to it. If you want to be pretentious about preferring to drink your coffee a certain way, you can do that anytime. Or maybe you can give it a special name. From now on drinking coffee black is called Asshole Coffee. Put it in the dictionary.
It's a bit different with espresso drinks because those do have specific names that are in common usage and ostensibly those names refer to something like a recipe.[^1] If you order a cortado and they hand you a large latte, it would be reasonable to be annoyed. If you order a cortado and they ask you how many ounces of milk you want in it, it would be reasonable to be confused. If you order a cortado and then go add a bunch of milk to it, it would be reasonable for them to be confused.
But nobody's confused if you ask for a coffee and someone asks if you want milk in it (or room for milk), and nobody's confused if you get coffee and add milk to it. Or if you don't. Because we all have a shared usage of the word coffee which does not stipulate additives.
BTW where things can get weird is when there are significant regional differences in certain terms. There was a fun thread on reddit a while back about a US barista who took an order form a British customer who asked for a latte made with "cream" and was shocked when the barista used heavy cream to make it. (After the barista had asked what they thought were sufficient clarifying questions to confirm that the customer didn't just want whole milk or something else more normal.) The ensuing discussion turned up hugely different expectations from different parts of the anglophone world as to what "cream" means or can possibly mean, including a surprising degree of variation within users from the UK.
[^1]: Although there is so much variation from shop to shop that the definitional boundaries between espresso drinks can get very fuzzy.
Orea, Thailand Doi Seket, Panama Gesha Abu
Infrared-converted Ricoh GRIII
Hario or their US distributor have a storefront, thanks to which I just found out that they sell cute slash disturbing bird-shaped filters??!? wtf
https://www.hario-usa.com/collections/filters/products/v60-lovedrip-paper-filter-02
And yes, lots of independent roasters carry filters. Rogue Wave in Canada has a really good filter selection including Cafec ones.