Update: Yeah, dang, it doesn’t work as I expected.

Observations: The lid bulges, but barely any movement of liquid happens. I had to press the lid really hard to get the slightest flow towards the can going at the beginning. It’s barely even trickling now that the line is filled with liquid. As this is going to be a rather light beer, I don’t expect much more CO2 buildup, so this really isn’t ideal.

Theory: The buffer of air is too large. The CO2 from the fermentation increases the pressure in the system, but not beyond the compressibility of the gases involved. Applying pressure to the lid took a lot of force and felt like squeezing a large half inflated ball. Also, some of the CO2 may have dissolved in the StarSan solution.

Now I hope I have not spoiled my beer by at least theoretically exposing it to all the oxygen from the headspace in the keg. I’ll probably get a bubbler ready tomorrow and just purge the keg with CO2 from a regular source.
Most of this setup sets me right on track though to do a oxygen free transfer though, so not all was in vain - in case that I haven’t spoiled my brew. /o\

The only possible fix that I can think of might be using a fermenter that is actually rated for pressure and doesn’t “inflate” like my plastic bucket, but I’m not sure how much that actually contributes. Brewing a bigger beer with more generated CO2 would probably also be advantageous.

Uh, I haven’t even thought about the possibility of reverse siphoning. Maybe better I’d better leave the can where it is? To my understanding, siphoning “uphill” is way harder (if even possible at all, given a specific liquid, height, tube diameter etc). The possible pressure oscillation sounds less “threatening” to me right now.

Thanks for the calculation! It didn’t cross my mind to roll the numbers, that’s quite reassuring.

Thinking about everything now, I think I should elevate the can to the level of the liquid post of the keg, to avoid a siphoning effect where all the sanitiser goes through the line in one go once it gets into motion. 🤔

The darker the roast, the lighter a bean should be. You could count a number of beans you have your numbers right and get decent results with, weigh them, and thus compare their roast to that of other beans. That way you‘d be able to find out if your achieved ratios are tied to the roast. Maybe you could even work out a scale telling you what to expect, a ballpark to get your ratio somewhat right when opening a new bag of beans.

That said, I’m only citing theory here, don’t take what I say as the last word on anything :)

Not meaning to sound dismissive, but to me, most “apply 3D printing to $x” pieces, this one included, sound like looking for problems for a solution, not the other way around. Just look at how many “holders” people make with 3D printers.

That said, I’m not against the technology and I’m having an eye on the market myself. Also, I enjoyed the video. Great creativity, and I like the BruShow in general: The guy seems so damned friendly and while being well produced, his videos don’t put their production value before the actual content.

It might help to know a little more about the actual beans. Depending on the roast those ratios might indeed vary greatly, I’d think.

Which clicks? I haven’t found them.

Had a coworker five years ago who wouldn’t let go of it. And he was really productive.

To my understanding, there are still some things it does better than IntelliJ, for instance being able to add all missing imports in one go instead of one by one.
I’ll admit though that this is a rather tiny advantage, and as I haven’t touched Java in quite a while, it may be even outdated.

Well, that or go to court for a movie collection. I’d phrase my statement differently, but I can see the appeal of the settlement.

Geesus

I’m referring to this controversy, just in case that wasn’t obvious: https://www.theregister.com/2023/04/17/rust_foundation_apologizes_trademark_policy/

For representational reasons, I miss the logo of the Rust programming language, but I have the hint of an idea why the creator of the meme didn’t put it in there.

That sounds conclusive, too. After giving it some more thought, I believe larger parts might slip through that aren’t round but, like, cylindrical. No idea though if this does anything significant to the taste. Like always in science: Further research is required!

I’m less concerned about the money than the shelf space in my small-ish kitchen and that I have to justify another purchase to my SO, especially since “we have good coffee already!”. 😄

I’ll look into the Toddy non the less. “Thanks” for another round of GAS! 🙈

I do own a hand grinder and make nice pour overs and such most of the time. Thing is that the rest of my family hasn’t found the same joy in coffee as I have (yet), so they continue to buy the awful stuf. For many reasons, I’d like to make the best of that sort of raw material.

I read your other comment and even replied to it IIRC, thanks for tuning in on the other discussion as well!

Doing some sort of immersion sounds reasonable when I can’t do cold brew. I also like the idea of implementing some advanced self filtering with a kitchen sieve, where I could easily just sieve the coffee again through the same grounds and probably catch most of the sediment that way.

That went to my watch list immediately, thx!

Interesting. That goes against what Lance says in the video, but doesn’t sound implausible. Though I wonder how you can grind any larger than the setting of your grinder. Also, to my understanding, with slow feeding you only produce less of those finer grinds that come from mushing the beans together when grinding the whole dose at once. As I don’t have a particle size analyser at home, I’m only guessing here, though. 😄

I already do oat milk, and try to get away from it for purity and calories 🙈

Haha, that’d make me a caveman, as I often times fail to recognise even the most typical flavours in coffee 😄

That said, I recently learned from a video by our Lord and Saviour, James Hoffmann, that most of these perceptions will only ever come to you when doing side by side comparisons with other coffees.