I have one for my siphon—filters the grinds perfectly well, but as others have touched upon, it’s a bit of a chore to keep clean. In addition to cleaning after each use, I boil the crap out of it every now and then for extra measure with a touch of vinegar and it seems to keep it clean.
I still use paper filters for my v60 and I’ve never used the coffee sock on it. Maybe I’ll give it a try.
Depending on how often you feel the need to boil the crap out of it, it might end up having a greater environmental impact than just using paper filters.
I’m curious about this too. I also bought the coffee sock to try and reduce waste. I took the advice of the fellow at the shop to keep it in water between use and boil it once per week. My water consumption was way up and I still couldn’t keep it clean. The first few cups were fantastic but eventually the flavour of old oils comes through and I haven’t found a way to get rid of it.
Now I just use paper that gets tossed into the compost. Maybe this is more environmentally friendly?
That’s a valid point. For me, I use my siphon sparingly nowadays (maybe once a month), so it ends up being every time I use it. So, in the grand scheme of things, not much I think. When I was using the siphon more often (maybe 3 or 4 times a week) I would boil it at the end of the week—much higher impact for sure.
If I were going to plan this out a little more for my current routine/usage, I could boil it inside my kettle when I do my monthly descaling, but that might degrade the cloth much faster.
I live in a country where they don’t boil and bleach the duck placenta off of the egg so you can just sort of keep them on the floor outside of the refrigerator for days and it doesn’t matter it’s fine
Eggs are porous. Birds leave a coating on them that blocks the pores and prevents bacteria getting in but washing the eggs removes that protective coating.
Pretty sure you do this in the US but not every country does.
I wonder how they get them to look nice then. Do they take the egg instantly? Do they refresh the chickens’ nesting material all the time? Does the egg fall down a hole the moment it’s laid?
I’ve physically set up chicken “coops” and the steel cage they stand on all day is big enough for eggs to fall into then rolls down to a conveyor and collected.
There is no bedding and up to 10 chickens in a 1’x3’x 1.5’ cage. I felt horrendous leaving that place by the time I was done
The other commenter is talking about cage farms, but even free range hens have a similar system.
Hens will always lay their eggs in the same place. So she will cluck around living her best life outside, then go back to the coop to lay an egg in her favourite nest. It’s easy enough to make a hole in the nest and a gravity based collection system underneath.
This is not only to keep the eggs clean but also to protect them from the hens, including the one that laid it.
Modern laying breeds are absolute nutters. Their sole purpose (target attribute) is to produce an egg a day. It’s not uncommon for these deranged weirdos to lay an egg, stand up, crack it open, and consume the contents.
An industrialized system to promote waste. None of the smaller farms in my area (Eastern Ont Canada) wash their eggs but the ones that get sold to stores must.
I use something similar that I bought in Taiwan as a backup to paper filters, since I am often traveling and can’t always find v60-style filters. Some thoughts:
It can be annoying to clean
When I want more than a rinse, I wash it extra by boiling it in tea; that seems to work well.
It does have a bit of a different flavor compared to paper. As a light-roast drinker who grinds with a Timemore C3, I prefer paper for taste. In the James Hoffman vid other people linked, he describes it as “extra richness and body” for light roasts, but I kinda describe it more as “clouding some of the bite and clarity”. It’s definitely still quite good, and I still prefer the cloth over French press.
I do find it quite convenient for my use as a backup to paper filters in my “ultra-portable” setup.
Me too! I wound up switching over to a pitcher with a built in metal mesh filter though. If I ever need to make a double batch or something though, I’ve still got it.
Which is the supposed origin of chicken and waffles. Jazz musicians in New York City finishing their gigs in the late night hours between dinner and breakfast would go to Wells Supper Club in Harlem and get a little bit of both.
The difference between sinks and floats is a pretty small amount of air. Now if the egg truly does go sideways then there is probably an issue because the air sack has broken. But floating itself doesn’t say anything about the safety of the egg.
Have you ever cracked open a floater and found a perfectly fine egg? You are counting the ones that confirm your bias but don’t have a large enough sample size to work from. I have 21 chickens. 5 ducks and an unknown number of geese that lay eggs. I’ve seen fresh hour old eggs that are bad and sink. I’ve seen 6 week old eggs stored at room temperature that sink. I’ve had day one eggs that float and are still fine. Eggs are a natural product with high amounts of variation. We can’t even reliably tell if a fertilized egg is male or female using the best science available and people expect a float test to determine if it’s infected with bacteria? Not happening. The float test tells you how much air is in it. That’s all. And that isn’t even a guaranteed way to determine age.
It’s not an attack, but I will never understand how mushrooms can be appealing to people. I will never be able to grasp it. To me, mushrooms are grotesque and the desire I see in people to eat them is the equivalent of craving spoiled food. The flavor is not enough to counter the texture triggering my gag reflex.
Yeah, yeah. We all have different tastes and stuff. It’s just a hard thing to wrap my head around.
I mean they are definitely inside our understandig. They‘re just not animals or plants, but fungi. With all the diversity we have on earth it probably make sense that we have organisms that aren‘t classified as neither animals or plants.
And it’s not like we don’t love other fungus. Any yeasty bread contains fungus (yeasty breads include most nonquick beads or flat breads and like cinnamon rolls or pizza crust).
How do you feel about sauerkraut, kimchi, sour cream, cheese, yogurt, Worcestershire sauce, fish sauce, soy sauce, tofu, tempeh, beer, wine, or dry aged meats?
As far as kinda gross foods go I’d put mushrooms pretty far down the list. People eat crazy shit all the time. Once you clean em off there’s really nothing wrong with them.
Also most of the food you eat grows in actual shit.
I felt the same until some point in high school when I realized all food ultimately grows from recycled rot, so I decided to try liking mushrooms. It was a lot easier to overcome the texture of those than of raw tomato or onion and opened up a whole new world of umami flavor. Just wash them and cook them; there’s no understanding the people eating them raw…
Some mushrooms can be poisonous after 24h, just in case. angel wing mushroom shows no digestive symptoms but encephalopathy after 2 day to 1 month of latent period. The mushroom was known to be edible for a long time. Were it not for full screening for encephalopathy cases (enforced due to SARS spread back in 2004), it could’ve remain “edible” still now.
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