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10 hours agoYeah most 7" readers have the page turning buttons on the side which usually makes the device too wide for pockets.
The 6" readers fit my pocket quite well… So a foldable dual screen 6" sound like a pretty nice upgrade.
Most of what I use my readers for are reflowable text like epubs… But I guess if you could show a single page from a PDF across both screens then it might actually be big enough to be able to read while still being pocketable… You would probably want to go with the high resolution e-ink screens, like the one in the Kobo Clara HD (1072 x 1448). A combined resolution of two of those would be 2144 x 1448,
Bitterness in coffee comes from overextraction, acidity in coffee often comes from underextraction.
On top of that darker roasts tend to be more bitter, and lighter roasts tend to be more acidic.
The main problem is usually the wrong grind size and brew method.
Grinding the coffee too coarsely makes it hard to extract flavours, leading to underextraction (sourness). Grinding too finely makes it easier to extract flavours (both desirable and undesirable) leading to overextraction (bitterness)
Regular coffee makers, pour over, and espresso are all percolation brews. That means that the water flows through the coffee and extracts flavours while it does these kinds of brews can develop channels while the water flows through, which causes the water to overextract the coffee where the channel is, but underextract the rest of the coffee, which can lead to a brew that is at the same time sour (underextracted) and bitter (overextracted)
The other general method of brewing is immersion brewing. This is where the coffee and the water hangs around for a while during the brew, and is then strained away from each other. Good examples are French press, aeropress, siphon, and cold brew. Since these methods can’t really develop channels, you don’t have the same problem with over and underextraction, and therefore these methods are also much easier to “get right”.
So if you want an easy method too get better tasting coffee, try a French press, and be careful grinding too finely. If there’s a layer of silt at the bottom of your cup you are grinding too finely. Pregroud coffee is usually too fine for French press.