• 5 Posts
  • 17 Comments
Joined 1 year ago
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Cake day: June 12th, 2023

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  • Thanks! After the few days with a light use: very confortable, nice light texture, the dished caps really work well and are visually striking. I am only slightly slower than with the almost same board (Q10) with GMK CYL that I use extensively each day, so I would say the transition is really smooth. The reason for this is the very similar height profile of each row. Still, I believe that CYL is more efficient because I feel less “trapped” in each row than with MTNU’s spherical profile - as the correct typing movements involve more vertical finger movement than horizontal, so CYL imo makes more sense. The effect is obviously quite minor and I am nowhere near to being a fast typer, so take my feedback in this context ;)






  • I don’t have a lot of experience with ergo keyboards, but I found myself liking this Alice/Arisu layout quite a lot. I can keep my shoulders and arms more relaxed (I’m also quite tall, so a bit more room for my arms and hands is nice…). Only downside of these Keychron models is the tall height of the board. One could use a wrist rest though - Keychron themselves sell one - but I don’t use one. I also don’t type without interruptions the whole day, so it’s ok for me. Easy enough to go back to normal/laptop keys due to almost standard stagger and key layout.








  • Unfortunately you have to also use a double dose (or in that range), with double output and coarser - compared to the single basket - grind. The higher quantity of coffee is what helps make everything easier, as small variations have a more limited impact and the diameter of the baskets itself (58mm) works better for doubles. Single baskets have usually holes only in the middle part and have a much less uniform extraction for this reason.


  • Single baskets are tricky to get right, did you try with the double basket (with a slightly coarser grind) and the same ratio? The taste is the most important thing in the end, so don’t fuss too much on exact timing.

    Steaming milk requires a lot of trying and patience, focus on getting the tip at the right height and slowly you will learn when the air is mixing correctly with the milk and when to change position or stop.

    And follow the tip about the actual zero of your grinder!