Try the skim. I was skeptical too, but I really think it makes a difference. By the time you're skimming, the temp has dropped enough that you're unlike to overextract the coffee (if you're really concerned, just start skimming with 30 seconds or something to go in your brew time).

"1. Don't cover the press during steeping, so you can allow the grounds to "bloom" as much as possible."

Yeah. A better lifehacker post would be "how to recognize bogus tips on the internet."

Fact-check: Hand sanitizer is typically 60%+ ethanol. Listerine is 22-27% alcohol, which is well below the CDC's guidelines. Therefore, it's probably not a good idea to substitute alcohol for a proper sanitizer unless you're out of options (ie, it's an emergency option, not a frugal one). Using it in laundry,…

I wonder how much of the density difference is water and how much is that the beans puff up more when roasted longer. If it's water, then then measuring by volume would be more consistent. If it's a difference in the amount of puff, then weight would be better. Interesting question!

If you don't have a gram scale, you could always just calibrate your scoop—just measure out, say, 4oz or 125g of beans using the scoop to get a reasonably accurate idea of the weight per scoop without having to buy a new scale. You only have to recalibrate when you change beans.

Fwiw, I'm guessing that "a cup of joe that is better than anything sold at Starbucks" is not the bar that most that interested in this process are aiming for...

The IRA contrib limit is $5k for roth and trad. combined. If you max out your roth contrib, by law you cannot make a trad. ira contrib.

The main difference is that you can put more money into a Roth IRA. The limits are the same, but since the Roth is after-tax dollars, you get all of the dollars out at the end. So if you are going to max out your IRA contribs, the Roth gets more more tax-advantaged savings.

Yep, saw that. I'd like to see the exothermic part of the curve too, and if I had my druthers, a someone better designed experiment. I don't doubt that it works, but I'd like better quantification of how well.

A temp vs time graph would be very persuasive, methinks.

Didn't we do this already with Cablevision's remote DVR? It's a-ok: [arstechnica.com]

Personal preference: I completely disagree. I don't understand how a glass that accentuates a beer's aroma (e.g., tulip, snifter, goblet) can be detrimental unless the aroma of the beer itself is undesirable (ie, bad beer). I don't think I've ever tasted a beer and thought "whoa, way too much aroma on that one!"…

There are plenty of similar glasses out there. The Duvel tulip is the archetype. Others are available from Crate and Barrel and Speiglau. The only difference? SA got rid of the masculinity-challenging stem.

How dare you let the truth get in the way of the OOOOOOOOOOs and AAAAHHHHs...

Here's a nice paper that looks at glass shape and it's effect on wine perception. The conclusion is that you have to have a very sensitive sense of smell to be able to realize a difference in the aroma between two glasses:

Pfft. Amateurs use decanters. Real men break out the power tools to hyperdecant their wine: [www.danellemorton.com]

Seems like it would be pretty easy to me.

"Here's why."

Awesome citation. I could read that thing for days.