sqw

yeah, this happens for me when microwaving water in clean glass container. not pleasant, it goes off like a bomb in there. have mitigated it by putting a wood stick in the water, but later learned to just measure the water carefully and run the microwave only as long as needed.

theres no prescription here. but i go for "hot as i can get it by boiling off the water i can get to rest on it by then microwaving it". for me thats a good tradeoff in time, effort, and energy/water waste. no clue if it really helps the brewing that much but it stands to reason that the ceramic does steal some heat if its room temp. i do it right before. brewing. i also freeze my cup, so the resulting coffee winds up being perfect drinking temp right away after its done brewing xD

5 pours seems excessive.

i put the ceramic v60 as soaking wet as i can get it into the microwave for 2 minutes to preheat :D

i think stairs can just be awkward for cats to navigate too. they are designed for human feet...

oh they'll be happy to apply pressure forever.

fine china makes everything taste better.

Maybe. But even those times I usually get a few knockout cups from a bag. I appreciate that some coffees have less "tolerance" and have to be brewed just-so to be excellent. The most unique ones tend to be that way.

to me it's just the matter of maximizing what i can get out of the natural variations between each bag and each cup within a bag as it rests. im not messing around with my technique much beyond what i know works well enough, at the best of times, to produce A+ cups of coffee.

oh neat invention. maybe it just has some one-way valve(s) to keep the steam pressure in that get overcome by the air pressure from the pump.

https://en.m.wikipedia.org/wiki/Check_valve

interesting that the scale is positive everywhere.