Emptiness

joined 2 years ago
[–] Emptiness@lemmy.world 13 points 2 days ago* (last edited 2 days ago)

The Verge's $2000 PC Build Reaction Supercut

https://youtu.be/M-2Scfj4FZk

 
[–] Emptiness@lemmy.world 5 points 1 month ago (2 children)

I've held out a while but this is just getting ridiculous. I'm taking the leap.

As I use my home machine mainly for gaming, which version is best for me?

[–] Emptiness@lemmy.world 2 points 1 month ago

And even if there were that's no reason to hang lip.

[–] Emptiness@lemmy.world 6 points 2 months ago
[–] Emptiness@lemmy.world 4 points 3 months ago

I don't think that word means what she thinks it means...

[–] Emptiness@lemmy.world 16 points 4 months ago (3 children)

This is such a common misconception. HR are not and have not ever been on the side of employees. They are an employer function.

[–] Emptiness@lemmy.world 12 points 4 months ago (1 children)
  1. Extraction temperature matters

Hot brew (regular coffee): When you brew with hot water (90–96°C), you extract a wide range of compounds quickly — acids, oils, caffeine, sugars, and tannin-like compounds. This is what gives hot coffee its brightness, bitterness, and complex aroma.

Cold brew: With cold water (4–20°C), extraction is much slower and selective. Acids and bitter compounds dissolve far less, while sugars and caffeine still extract over time. That’s why cold brew tastes smoother, sweeter, and less acidic, even if it’s strong.

  1. Chemical profile

Hot brew cooled down: If you take a normal pot of coffee and let it cool, you still have all the acids and bitter compounds that hot water pulled out. As it cools, oxidation kicks in, making it taste harsh, sour, and “stale.”

Cold brew: Because it never got hot, many of those sharp acids and bitter elements were never extracted in the first place. And since it’s brewed without heat, it oxidizes more slowly, staying smooth and stable for days.

  1. Mouthfeel and use

Hot-brew-then-cooled = sharper, often unpleasantly sour and bitter.

Cold brew = rounder, chocolatey, low-acid, often described as “silky.” It also works great as a concentrate, for mixing with milk or as iced coffee.

So the short answer: Cold brew and cooled-down coffee are chemically and sensorially different drinks. One is smooth and sweet because cold water never pulled out the harsher stuff. The other is just regular coffee that’s lost its heat — and often its charm.

[–] Emptiness@lemmy.world 1 points 4 months ago (1 children)

Yarrr! hello there fellow matey! 🏴‍☠️ Sounds good but, do you also set this up individually on your wife's and kids phones and devices and keep them updated?

[–] Emptiness@lemmy.world 3 points 4 months ago (7 children)

You still using sync or have you moved on?

[–] Emptiness@lemmy.world 6 points 4 months ago

I was just thinking the same. How does everyone else turn on their towers?

[–] Emptiness@lemmy.world 1 points 4 months ago

Robots have exhausts now?

view more: next ›