My newest addition gonna try doing pour overs.Show Image(https://uploads.tapatalk-cdn.com/20180427/7338d8a9609d0f2746bf958f707b70dc.jpg)
I've also been on an espresso kick lately.
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My newest addition gonna try doing pour overs.Show Image(https://uploads.tapatalk-cdn.com/20180427/7338d8a9609d0f2746bf958f707b70dc.jpg)
I've also been on an espresso kick lately.
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Beautiful crema
You guys have some pretty sweet equipment, thanks for sharing. :thumb:Both Rocket users, huh.
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I use the Jura Micro Ena 5, in black: https://www.amazon.com/Jura-Automatic-Coffee-Machine-Silver/dp/B0174FDJG0/ref=sr_1_3?ie=UTF8&qid=1525279064&sr=8-3&keywords=jura+ena+5Very nice.
I didn't want to have to grind my beans separately, so this works well for me.
i use a keurig and flavored creamerThat's my typical morning routine. :eek:
creamerThat's my typical morning routine. :eek:
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Cold brew I can drink black otherwise, I'm using milk or creamer. I have stopped using standalone sweetners.creamerThat's my typical morning routine. :eek:
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can't do creamer anymore, black is where it's at
though we just got a keg of hazelnut nitro cold brew in our office, and that **** is amazing
I use the Jura Micro Ena 5, in black: https://www.amazon.com/Jura-Automatic-Coffee-Machine-Silver/dp/B0174FDJG0/ref=sr_1_3?ie=UTF8&qid=1525279064&sr=8-3&keywords=jura+ena+5Very nice.
I didn't want to have to grind my beans separately, so this works well for me.
I've heard lots of positive things about jura machines.
For me I got some kona blend in yesterday and it is pretty tasty.
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Huge fan of myDo you mix up the brand coffee you use? Or prefer to use the same one?Show Image(http://www.delonghi.com/Global/Products/Images/Coffee-Makers/Bean-To-Cup/Magnifica-S-Ecam-22140B/759278557.png)
Black without anything else ^^
Pour over? Or French press?
Decisions, decisions...
EDIT: French Press it is!
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The integral scale is super cool. It's a one-button operation to get my precise dose by weight each time I brew a pot.
So, what is everyone's take on how quickly to drink your coffee??
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So, what is everyone's take on how quickly to drink your coffee??
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I've made a huge mistake....I skipped my morning coffee.
What was I thinking, this is awful. :eek:
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Recently switched from half and half to heavy cream. Life changing.
Recently stopped putting aspartame in my coffee. Instead, relying on the sugar-free non-dairy creamer to mellow out the blends we can afford. I love strong coffee, but I just can't drink it black.
Also a big fan of some coffee from a local company, The Roasterie. Not exactly high end stuff, but beats the heck out of most everything else you can buy in local stores.Show Image(https://target.scene7.com/is/image/Target/47981757?wid=488&hei=488&fmt=pjpeg)
I'm doing cold brew this week, honestly I think it works better for me especially for a daily morning routine.
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You guys have some pretty sweet equipment, thanks for sharing. :thumb:
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Making coffee. :dYou guys have some pretty sweet equipment, thanks for sharing. :thumb:
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what is that for equipment?
Making DRUGS. :dYou guys have some pretty sweet equipment, thanks for sharing. :thumb:
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what is that for equipment?
.(https://uploads.tapatalk-cdn.com/20180803/410ea5aa947259dcb9e1cddf8dbeb140.gif)Making DRUGS. :dYou guys have some pretty sweet equipment, thanks for sharing. :thumb:
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what is that for equipment?
FTFY
One of the best roasters in the Seattle area(which pretty much means one of the best in America) Elm Coffee Roasters (http://i.refs.cc/gJkN00dj?u=1533712920797) just started doing online shipping. I would STRONGLY recommend their Ethiopia Worka Sakaro before it's gone for the season, I cannot overstate how good this Yirgacheffe is.Do you know how many ounces are in a bag??
One of the best roasters in the Seattle area(which pretty much means one of the best in America) Elm Coffee Roasters (http://i.refs.cc/gJkN00dj?u=1533712920797) just started doing online shipping. I would STRONGLY recommend their Ethiopia Worka Sakaro before it's gone for the season, I cannot overstate how good this Yirgacheffe is.Do you know how many ounces are in a bag??
I'm probably completely missing it but I don't see that listed anywhere on the website.
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Hey Spamray, you're using the Bodum pourover right? Have you tried using it without a filter, and if so, how do you make the coffee strong? We've been playing with this thing since we got it, and while my mom loves the coffee she makes with it, she can't seem to make a cup strong enough for my tastes.Use more grounds and less water to make stronger coffee.
brcc ak47
I'lll be getting JB next week. :thumb:brcc ak47
I've been loving their blends. AK-47 and Just Black are my favorite so far.
I'lll be getting JB next week. :thumb:brcc ak47
I've been loving their blends. AK-47 and Just Black are my favorite so far.
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Nope, I just got the ak47 a couple weeks ago, never tried them before that.I'lll be getting JB next week. :thumb:brcc ak47
I've been loving their blends. AK-47 and Just Black are my favorite so far.
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Have you had any of the others? I want to subscribe and try some different ones. I've had AK-47, JB, and CAF. CAF was meh.
Also if anyone in here could suggest some other interesting coffees. I'm still somewhat a noob that recently starting getting deep into coffee. I like med/dark roasts. Thanks in advance. :-*
Hey Spamray, you're using the Bodum pourover right? Have you tried using it without a filter, and if so, how do you make the coffee strong? We've been playing with this thing since we got it, and while my mom loves the coffee she makes with it, she can't seem to make a cup strong enough for my tastes.
Hey Spamray, you're using the Bodum pourover right? Have you tried using it without a filter, and if so, how do you make the coffee strong? We've been playing with this thing since we got it, and while my mom loves the coffee she makes with it, she can't seem to make a cup strong enough for my tastes.
Experiment with grind coarseness, in addition to coffee:water ratio.
A rule of thumb for the ratio is 1:15 water poured (not brewed coffee in cup).
At decent extraction, 30 grams of coffee + 1 pound of water will take 4 min and yield 1 large cup.
If it takes longer, your grind is too fine, leading to overextraction. Less long, your grind is too coarse, so the water goes through too fast and doesn't extract enough yum from the beans.
I have been drinking some Jamaican Blue Mountain from a local coffee shop. Pour over is the only way to go for me.
I have been drinking some Jamaican Blue Mountain from a local coffee shop. Pour over is the only way to go for me.
Do you buy ground? Or do you grind it yourself??
What grind do you prefer for pour over?
I just got some Jamaican Blue blend from volcanic red.
Anyone into Armenian coffee??
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Anyone into Armenian coffee??
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Getn' stronger and stronger,
I've tried it, kicks you in the face.. felt a mild paranoid feeling afterwards
It's not like Double shot espresso face kick.. it's more mellow than that, but still quite strong.
To the long-time daily drinker, it's probably nothing..
Well hopefully I'll know by the end of the week it should be on the way tomorrow.
(The tea I've been drinking makes me look at my hands and ask myself, 'what if my fingers were butterflies?' Well actually I was also finishing up some prescribed cold medicine that day so maybe it was an unintended interaction...but it's still really potent tea.)
This is pretty good stuff.Show Image(https://uploads.tapatalk-cdn.com/20190222/ff45e20a3bab5459f6f50d54843bd165.jpg)
Ooh la la! Greek coffee? I own an ibrik but I have yet to brew coffee with it. Greek coffee reminds me Turkish coffee -- sludge of the gods!
This is pretty good stuff.Show Image(https://uploads.tapatalk-cdn.com/20190222/ff45e20a3bab5459f6f50d54843bd165.jpg)
Ooh la la! Greek coffee? I own an ibrik but I have yet to brew coffee with it. Greek coffee reminds me Turkish coffee -- sludge of the gods!
Technically Armenian but it's all very similar. I got it from Henry's house of coffee.
They have some videos on preparation and I just followed their instructions.
I've enjoyed it so far, true to their word the dark roast isn't bitter.
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I need to get me some of that coffee STAT. I don't think my burr grinder will get the beans fine enough.This is pretty good stuff.Show Image(https://uploads.tapatalk-cdn.com/20190222/ff45e20a3bab5459f6f50d54843bd165.jpg)
Ooh la la! Greek coffee? I own an ibrik but I have yet to brew coffee with it. Greek coffee reminds me Turkish coffee -- sludge of the gods!
Technically Armenian but it's all very similar. I got it from Henry's house of coffee.
They have some videos on preparation and I just followed their instructions.
I've enjoyed it so far, true to their word the dark roast isn't bitter.
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There's a great restaurant near my place called Bosphorous that serves an awesome Turkish coffee. I found this on a quick search:
"A typical shot of espresso is about an ounce and has 30-50mg of caffeine. A cup of Turkish is about two ounces and usually has around 65mg of caffeine." Yowza! :p
There is free coffee at work but I can't use my own coffee since it's a special machine so I'm thinking of brewing my own at home. I bought a Cuisinart DBM-8 Burr Mill grinder for $40 but now I need figure out which coffee maker to get.Are you wanting a pot of coffee or single cup?
There is free coffee at work but I can't use my own coffee since it's a special machine so I'm thinking of brewing my own at home. I bought a Cuisinart DBM-8 Burr Mill grinder for $40 but now I need figure out which coffee maker to get.Are you wanting a pot of coffee or single cup?
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I'm a fan of french press and like to use mine to make cold brew.There is free coffee at work but I can't use my own coffee since it's a special machine so I'm thinking of brewing my own at home. I bought a Cuisinart DBM-8 Burr Mill grinder for $40 but now I need figure out which coffee maker to get.Are you wanting a pot of coffee or single cup?
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I just need coffee for myself so a single cup would be fine. I started comparing Chemex Vs. French press and both have their pros and cons. I am thinking that maybe a nice stainless steel French press might be the way to go.
I'm a fan of french press and like to use mine to make cold brew.
I've got a small one which makes 8-10 ounces and a larger one that makes ~4 cups.
Mine are both bodum branded and are glass in metal frame. I think they were both around $15 or less on sale.
I don't have a chemex but I have a bodum pour over which I also like. It uses a metal mesh filter.
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What will you use to heat your water?I'm a fan of french press and like to use mine to make cold brew.
I've got a small one which makes 8-10 ounces and a larger one that makes ~4 cups.
Mine are both bodum branded and are glass in metal frame. I think they were both around $15 or less on sale.
I don't have a chemex but I have a bodum pour over which I also like. It uses a metal mesh filter.
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Went with a Frieling branded 17 Ounce French press for $58 (had eBay credit so came out to be $33 :thumb:). If I ever need something bigger I'd get something for home only and use this one for work only.
What will you use to heat your water?
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What will you use to heat your water?
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Looking at electric kettles now. Reviews seem controversial. Even regarded models have a number of scary reviews :-\
This one looks good to me. Has different temp settings for tea and coffee.
Gooseneck-Electric-Temperature-Stainles (https://www.amazon.com/Gooseneck-Electric-Temperature-Stainless-CMCK-100E/dp/B073QP4J3K/ref=cm_cr_arp_d_product_top?ie=UTF8)
The reason you don't want these base + cordless kettle models, Is because the base has copper contact plates soldered to wires.
These plates heat up and the solder joints fail over time. It usually also semi melts the plastic around the plate, so even if you get the solder back on, it won't seat properly.
Overall.. I've gone through too many of them before I finally said enough, and got the dispenser type from zoji
The reason you don't want these base + cordless kettle models, Is because the base has copper contact plates soldered to wires.
These plates heat up and the solder joints fail over time. It usually also semi melts the plastic around the plate, so even if you get the solder back on, it won't seat properly.
Overall.. I've gone through too many of them before I finally said enough, and got the dispenser type from zoji
Like this? (https://www.amazon.com/Zojirushi-586361-CV-DCC40XT-America-Corporation-Stainless/dp/B00R4HKIV8/ref=dp_ob_title_kitchen)
Yea. did u not see my link in previous post ? hahaaha
Been buying a bag or two of Klatch Coffee's stuff. We've settled on Mocha Java Blend being our favorite out of what we tried, which isn't a lot because a fair portion of their coffee is just out of our price range. That's not getting into the special coffees they get.
Kind of sucks though. I'm be having some surgery in the coming months (gastric bypass, thanks to my psych meds actively fighting my weight loss attempts and my NASH meaning I need to drop a lot of weight pronto) and my doctor doesn't want me drinking anything with caffeine in it. Which means either no coffee or decaff. No way am I gonna torture myself with decaff, especially not the stuff I can get from the store. Not unless I can find a bag of decaf that I can use with either a Bodum or an Aeropress for 15 bucks or less (and at least 10 ounces at that) that doesn't taste like weak battery acid. Open to recommendations, keep in mind that for me, internet is preferred (no car and the area's public transportation is terrible.
Got a new toy.Show Image(https://uploads.tapatalk-cdn.com/20190417/d092e043c03e75d81d1bcd898bf9a0a0.jpg)
I'm getting more into coffee. Even my wife likes the coffee I've been making.HA! That's funny because my wife used to only drink coffee if she was with me while out-and-about and I'd have to stop at a shoppe to get my coffee fix. Since she's recently embraced the keto fad she's now a regular morning coffee drinker. Makes me proud, but also sad :-\
Got a new toy.omg those creamy layers!Show Image(https://uploads.tapatalk-cdn.com/20190417/d092e043c03e75d81d1bcd898bf9a0a0.jpg)
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I'm getting more into coffee. Even my wife likes the coffee I've been making.
I'm getting more into coffee. Even my wife likes the coffee I've been making.
Romevi has broken bad; even his wife who's also a blond enjoys the meth he's been cooking
blonde*
Internet says:Show Image(http:// (Attachment Link) )
Bonus photo:Show Image(http:// (Attachment Link) )
I've come to the conclusion that almond milk in all forms completely disrupts the taste of any coffee. The flavor profile of almond milk is simply too strong for the flavors of the coffee to remain intact, and it doesn't enhance the flavor as a heavy cream or high fat milk would do. It instead distracts from the flavor of the coffee.I tried almond milk once, I wasn't a fan. I mainly use whole milk lately for coffee.
I've come to the conclusion that almond milk in all forms completely disrupts the taste of any coffee. The flavor profile of almond milk is simply too strong for the flavors of the coffee to remain intact, and it doesn't enhance the flavor as a heavy cream or high fat milk would do. It instead distracts from the flavor of the coffee.
I've come to the conclusion that almond milk in all forms completely disrupts the taste of any coffee. The flavor profile of almond milk is simply too strong for the flavors of the coffee to remain intact, and it doesn't enhance the flavor as a heavy cream or high fat milk would do. It instead distracts from the flavor of the coffee.
I tried almond milk once, I wasn't a fan. I mainly use whole milk lately for coffee.
Guys... Cholesterol. !!
I realized today at the grocery store I've been buying the same coffee for months. Tangletown Blend from Zoka. It's so ****ing good- lite, citrus notes, acidic and energetic with a lush mouthfeel. It's such a great blend it's become my everyday standard.Grocery store coffee :eek:
Guys... Cholesterol. !!
I realized today at the grocery store I've been buying the same coffee for months. Tangletown Blend from Zoka. It's so ****ing good- lite, citrus notes, acidic and energetic with a lush mouthfeel. It's such a great blend it's become my everyday standard.Grocery store coffee :eek:
;D
Haha try coffee with heavy cream. Whole milk is weaksauce.
Guys... Cholesterol. !!
Haha try coffee with heavy cream. Whole milk is weaksauce.
Guys... Cholesterol. !!
Haha try coffee with heavy cream. Whole milk is weaksauce.
This! Half n half just waters down your coffee, whole milk is even worse. Also, there's a night and day difference between organic heavy whipping cream from grass-fed cows and the non-organic stuff.
Organic unsalted butter is also good, but not really my thing.
I prefer almond bev over milk, now. I transitioned to almond/cashew/coconut/etc from milk because of a healthy phase I was going through several years ago. I wasn't impressed at first but now I prefer it. Plus, CHOLESTEROL.. !! :pI've come to the conclusion that almond milk in all forms completely disrupts the taste of any coffee. The flavor profile of almond milk is simply too strong for the flavors of the coffee to remain intact, and it doesn't enhance the flavor as a heavy cream or high fat milk would do. It instead distracts from the flavor of the coffee.I tried almond milk once, I wasn't a fan. I mainly use whole milk lately for coffee.
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But tp, you get colon flush and do exercise. No more bad cholesterol!Yep, butter is good in coffee. As a niñito I would dip buttered Saltines in espresso with my abuelos. Delicious fuel for any 8-year-old!Guys... Cholesterol. !!
Haha try coffee with heavy cream. Whole milk is weaksauce.
This! Half n half just waters down your coffee, whole milk is even worse. Also, there's a night and day difference between organic heavy whipping cream from grass-fed cows and the non-organic stuff.
Organic unsalted butter is also good, but not really my thing.
But, CHOLESTEROL.. !!
But tp, you get colon flush and do exercise. No more bad cholesterol!
Just ordered an AeroPress.Be sure to invest in a burr grinder and some not-store coffee. Brands like Klatch Coffee, Grounds for Change and some of JBC Coffee Roaster's lineups have good options around 15 bucks per 12 ounces (or as low as 12 bucks for the same in some cases). AeroPress also prefers a grind between a French Press and Drip Coffee (ie Bodum or Chemex), and actually requires water 10°F cooler than French Press/Drip for optimum taste, so don't treat it like you would a Chemex.
Just ordered an AeroPress.I've only used mine a few times, I wasn't impressed.
Does the quality of pour over really matter? I have only ever had Walmart and Amazon kits that were like ~$30 at most. Thinking about getting a chemex.I've wanted to get a chemex but I think any major difference at this point would be psychological.
What about the clever dripper? Is that the name. Guy at the local shop talks it up over chemex. The coffee sits in the water for a few then pours through.Does the quality of pour over really matter? I have only ever had Walmart and Amazon kits that were like ~$30 at most. Thinking about getting a chemex.I've wanted to get a chemex but I think any major difference at this point would be psychological.
If you've got a good grind using quality coffee, proper technique, temperature control and accurate measurement it can't be that different... can it?
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And another thing to add to my coffee wishlist.What about the clever dripper? Is that the name. Guy at the local shop talks it up over chemex. The coffee sits in the water for a few then pours through.Does the quality of pour over really matter? I have only ever had Walmart and Amazon kits that were like ~$30 at most. Thinking about getting a chemex.I've wanted to get a chemex but I think any major difference at this point would be psychological.
If you've got a good grind using quality coffee, proper technique, temperature control and accurate measurement it can't be that different... can it?
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The cup was pretty bomb but I've never had a regular pour over.
What about the clever dripper? Is that the name. Guy at the local shop talks it up over chemex. The coffee sits in the water for a few then pours through.Does the quality of pour over really matter? I have only ever had Walmart and Amazon kits that were like ~$30 at most. Thinking about getting a chemex.I've wanted to get a chemex but I think any major difference at this point would be psychological.
If you've got a good grind using quality coffee, proper technique, temperature control and accurate measurement it can't be that different... can it?
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The cup was pretty bomb but I've never had a regular pour over.
That thing looks just like the Ingenuitea I use at work, but with a filter.
That thing looks just like the Ingenuitea I use at work, but with a filter.
Do you like that?? I did have that on my amazon wishlist.
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How difficult is it to clean?
That thing looks just like the Ingenuitea I use at work, but with a filter.
Do you like that?? I did have that on my amazon wishlist.
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Absolutely. Been using mine for 10 years!
How difficult is it to clean?
That thing looks just like the Ingenuitea I use at work, but with a filter.
Do you like that?? I did have that on my amazon wishlist.
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Absolutely. Been using mine for 10 years!
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He said it was a cross between immersion and a standard pour over.And another thing to add to my coffee wishlist.What about the clever dripper? Is that the name. Guy at the local shop talks it up over chemex. The coffee sits in the water for a few then pours through.Does the quality of pour over really matter? I have only ever had Walmart and Amazon kits that were like ~$30 at most. Thinking about getting a chemex.I've wanted to get a chemex but I think any major difference at this point would be psychological.
If you've got a good grind using quality coffee, proper technique, temperature control and accurate measurement it can't be that different... can it?
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The cup was pretty bomb but I've never had a regular pour over.
This looks interesting and seems ideal if your in a hurry or don't want to get too technical.
It would suck though if you accidentally hit the bottom before you got it on a mug.
I just watched a video and was surprised how fast it drained.
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He said it was a cross between immersion and a standard pour over.
You guys that do pour overs. Anyone got a line on an affordable electric kettle? Wanting to test the waters with pour overs on a budget.
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He said it was a cross between immersion and a standard pour over.
You guys that do pour overs. Anyone got a line on an affordable electric kettle? Wanting to test the waters with pour overs on a budget.
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I bought this one for $31 but haven't tried it yet since I still haven't received my French Press. From the reviews I've read I believe the downside to this one is that the thermometer isn't as accurate when the water levels are lower but that's not a big deal.
https://www.amazon.com/Coffee-Kettle-CUSIMAX-Fixed-Thermometer-Temperature/dp/B073WRTYC7?ref_=bl_dp_s_web_15274686011
There is also this one:
Bonavita BV382510V 1.0L Digital Variable Temperature Gooseneck Kettle https://www.amazon.com/dp/B005YR0F40/ref=cm_sw_r_cp_apa_i_mt8SCbVXY39WH
Tried my friend's Chemex today. Holy crow, what an overblown hypemachine. Took like 15 mins to brew a few cups of coffee with this stupid blanket of a filter you need to fold up in a special way, and it just tasted the exact same as when I brew coffee with a drip machine. Is it the waiting that gives the ego time to inflate, or does the filter contain little pompous particulates that mix into your coffee and make you smug from using the Chemex?
Tried my friend's Chemex today. Holy crow, what an overblown hypemachine. Took like 15 mins to brew a few cups of coffee with this stupid blanket of a filter you need to fold up in a special way, and it just tasted the exact same as when I brew coffee with a drip machine. Is it the waiting that gives the ego time to inflate, or does the filter contain little pompous particulates that mix into your coffee and make you smug from using the Chemex?You're clearly not worthy if you can't taste the difference.
Tried my friend's Chemex today. Holy crow, what an overblown hypemachine. Took like 15 mins to brew a few cups of coffee with this stupid blanket of a filter you need to fold up in a special way, and it just tasted the exact same as when I brew coffee with a drip machine. Is it the waiting that gives the ego time to inflate, or does the filter contain little pompous particulates that mix into your coffee and make you smug from using the Chemex?
Really? Was it just some cheap coffee? I had a pour over the other day (clever dripper, little different) and it was amazing. Sooo different than nasty drip.
But it was high quality fresh ground beans.
Here's my IngenuiTEA I use at work, which I mentioned a bit ago. Had this one for ten years.It's on my amazon wish list. :thumb:Show Image(https://i.imgur.com/Dhwb5Vh.jpg)
I'll see if I can use it to make coffee.
And just for SpAmARaY, here's a pic of it cleaned.Show Image(https://i.imgur.com/rF8TpHG.jpg)
Tried my friend's Chemex today. Holy crow, what an overblown hypemachine. Took like 15 mins to brew a few cups of coffee with this stupid blanket of a filter you need to fold up in a special way, and it just tasted the exact same as when I brew coffee with a drip machine. Is it the waiting that gives the ego time to inflate, or does the filter contain little pompous particulates that mix into your coffee and make you smug from using the Chemex?
Really? Was it just some cheap coffee? I had a pour over the other day (clever dripper, little different) and it was amazing. Sooo different than nasty drip.
But it was high quality fresh ground beans.
No, it was fresh ground made from decent beans. I just don't get it. Is it because people don't wash their drip machines or use tap water and not filtered? It was the ****ing same! Just took much longer.
I reckon if you used some ****ty $5 hotel room Mr. Coffee machine there would be a difference, but using a good drip machine that is properly cleaned and uses fresh ground beans and filtered water tastes the same to me idk
Tried my friend's Chemex today. Holy crow, what an overblown hypemachine. Took like 15 mins to brew a few cups of coffee with this stupid blanket of a filter you need to fold up in a special way, and it just tasted the exact same as when I brew coffee with a drip machine. Is it the waiting that gives the ego time to inflate, or does the filter contain little pompous particulates that mix into your coffee and make you smug from using the Chemex?
Tried my friend's Chemex today. Holy crow, what an overblown hypemachine. Took like 15 mins to brew a few cups of coffee with this stupid blanket of a filter you need to fold up in a special way, and it just tasted the exact same as when I brew coffee with a drip machine. Is it the waiting that gives the ego time to inflate, or does the filter contain little pompous particulates that mix into your coffee and make you smug from using the Chemex?
Yaaa agreed, I've never been able the taste the difference between regular drip, chemex, or a "hand crafted pour-over." I also don't weigh my grounds, or use a specific ratio, I just kinda eye ball stuff. Good beans freshly ground makes the most difference to me.
Chemex strips away the oils many find enjoyable which isn't an issue with a French press.^This is why I enjoy my moka pot so much. It's my main 99.9% of the time. No filter to steal the delicious oils.
Chemex strips away the oils many find enjoyable which isn't an issue with a French press.^This is why I enjoy my moka pot so much. It's my main 99.9% of the time. No filter to steal the delicious oils.
Finally got my French press after the seller forgot to ship it. Now I need to buy some decent coffee.
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It's for better control of exact amount, rate and placement of pour.Finally got my French press after the seller forgot to ship it. Now I need to buy some decent coffee.
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I am curious what is the advantage of a gooseneck kettle? Is it for more precise pouring, or another reason??
I ordered a cheap V60, going to have the local guy do grind the beans for now, I only have the grinder on my Barista Express.You'll want it on the coarser side vs medium used for drip.
Whats the recommended grind for pour overs?
I ordered a cheap V60, going to have the local guy do grind the beans for now, I only have the grinder on my Barista Express.You'll want it on the coarser side vs medium used for drip.
Whats the recommended grind for pour overs?
But whoever is grinding them can probably dial it in for you if you tell them your using the V60.
Just remember once ground the beans have a limited shelf life.
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I use a manual hand-crank burr grinder set to the finest grain. Really any grinder that has a fine setting if fine.Chemex strips away the oils many find enjoyable which isn't an issue with a French press.^This is why I enjoy my moka pot so much. It's my main 99.9% of the time. No filter to steal the delicious oils.
Another item on my 'to buy eventually' list.
Do you use a special grind/specific blend with the moka pot?
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My kid bought me a shot glass.Is that a goshdarned war hammer on that glass? How manly!...but also kinda random.Show Image(https://uploads.tapatalk-cdn.com/20190508/fd65e77de844abf7b427998a4c9c4b2e.jpg)
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My kid bought me a shot glass.Is that a goshdarned war hammer on that glass? How manly!...but also kinda random.Show Image(https://uploads.tapatalk-cdn.com/20190508/fd65e77de844abf7b427998a4c9c4b2e.jpg)
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I'm extremely partial to martial hammers. I once played a dwarf cleric in a long-running D&D campaign who's weapon of choice was a lucerne hammer.
Hmmm...I guess it's more of a battle bat than a war hammer. Sounds cooler, anyway :pMy kid bought me a shot glass.Is that a goshdarned war hammer on that glass? How manly!...but also kinda random.Show Image(https://uploads.tapatalk-cdn.com/20190508/fd65e77de844abf7b427998a4c9c4b2e.jpg)
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I'm extremely partial to martial hammers. I once played a dwarf cleric in a long-running D&D campaign who's weapon of choice was a lucerne hammer.
I believe it's the logo for a local ball team, they went to a game and she bought it in the gift shop. But your version sounds cooler. :d
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Looks like that would be great for piecing armor :thumb:
Starting to notice I actually prefer my coffee brewed a little weak. I followed the general rule this morning and measured it all out using 2 tbsp per 6oz of water and it came out far too strong for my tastes. Like drinking black soup, way too strong. Feels weird being in the minority that actually prefers weaker-brewed coffee.
Fruity, bright funky. I'm in love.I'm not a huge fan of fruity teas or coffees...too tangy and tart. I can't recall the last time I had a light roast...I'm a med-dark roast man. That being said, I did have a delicious green ginger peach tea the other day at a tea house.
After making espresso from your standard choclatey type beans, I recently tried some stuff that was supposed to taste like orange soda! The first drink was odd but I am in love now.
Anyone recommend their favorite fruity light roast?
Looks like that would be great for piecing armor :thumb:The warhammers of yore, especially the lucerne hammer, were designed for exactly that. The hammer side for denting plate so that it would cave in, causing trauma to the body. Then the spiky side for the piercy stuff. Imagine your cuirass being pierced by multiple spikes so that the torn metal bits permanently embed in your chest and every move causes them to tear your flesh. :cool:
Has anyone here tried oat milk (not goat; oat) in coffee? I know of only one coffee joint in Orlando that has it as a creamer option. For you O-town folks, the place is called Lineage. They have 2 locales: one on Colonial near Mills and at East End Market. The flavour blows away any non-milk creamers that I've had and it's more subtle than almond so it doesn't overpower the coffeeness as much.
Fruity, bright funky. I'm in love....I'm a med-dark roast man.
After making espresso from your standard choclatey type beans, I recently tried some stuff that was supposed to taste like orange soda! The first drink was odd but I am in love now.
Anyone recommend their favorite fruity light roast?
Might as well just go brew up some coals out of the BBQ :D
Might as well just go brew up some coals out of the BBQ :D
That or get Starbucks :))
Might as well just go brew up some coals out of the BBQ :D
That or get Starbucks :))
Don't speak like that around here. :-[ :))
For sure. Most American coffee is way over roasted imo. "Espresso roast" somehow means dark roast do you can make it in a drip machine and it tastes like "espresso". Yeah right. I mean if that's your thing is all good. I thought I liked dark roast until I started trying single origin light Ross and got to enjoy some real flavors.Might as well just go brew up some coals out of the BBQ :D
That or get Starbucks :))
Don't speak like that around here. :-[ :))
;D I'm not wrong though...they roast their beans extra dark to achieve a consistent flavor profile which is a polite way of saying burnt. Nothing wrong with that if it's what you prefer though.
For sure. Most American coffee is way over roasted imo. "Espresso roast" somehow means dark roast do you can make it in a drip machine and it tastes like "espresso". Yeah right. I mean if that's your thing is all good. I thought I liked dark roast until I started trying single origin light Ross and got to enjoy some real flavors.Might as well just go brew up some coals out of the BBQ :D
That or get Starbucks :))
Don't speak like that around here. :-[ :))
;D I'm not wrong though...they roast their beans extra dark to achieve a consistent flavor profile which is a polite way of saying burnt. Nothing wrong with that if it's what you prefer though.
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For sure. Most American coffee is way over roasted imo. "Espresso roast" somehow means dark roast do you can make it in a drip machine and it tastes like "espresso". Yeah right. I mean if that's your thing is all good. I thought I liked dark roast until I started trying single origin light Ross and got to enjoy some real flavors.Might as well just go brew up some coals out of the BBQ :D
That or get Starbucks :))
Don't speak like that around here. :-[ :))
;D I'm not wrong though...they roast their beans extra dark to achieve a consistent flavor profile which is a polite way of saying burnt. Nothing wrong with that if it's what you prefer though.
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I do not mind Starbucks. I know they are frowned upon by most coffee lovers but they make a good latte and I love me a Flat White
For sure. Most American coffee is way over roasted imo. "Espresso roast" somehow means dark roast do you can make it in a drip machine and it tastes like "espresso". Yeah right. I mean if that's your thing is all good. I thought I liked dark roast until I started trying single origin light Ross and got to enjoy some real flavors.Might as well just go brew up some coals out of the BBQ :D
That or get Starbucks :))
Don't speak like that around here. :-[ :))
;D I'm not wrong though...they roast their beans extra dark to achieve a consistent flavor profile which is a polite way of saying burnt. Nothing wrong with that if it's what you prefer though.
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I do not mind Starbucks. I know they are frowned upon by most coffee lovers but they make a good latte and I love me a Flat WhiteShow Image(https://media.giphy.com/media/cQtlhD48EG0SY/giphy.gif)
Do you think he's drinking Starbucks?
Did you know stores with a Starbucks in them generally use the same POS checkout system, so if the lines are too long chances are Starbucks could check you out much faster. A little secret tip for you all!*mind blown*
Been having one of these with my coffee in the morning. You set it on top of the mug like a cover and the steam melts the caramel inside.
Black magic, purple magic, whatever...those things are gooooooood! If you're into delicious liqueurs try Van Meer's Stroopwafel Liqueur in yer coffee. I did. No regrets.Been having one of these with my coffee in the morning. You set it on top of the mug like a cover and the steam melts the caramel inside.
NT dabbles in BLACK MAGIC.
Been having one of these with my coffee in the morning.
I see your waffle...
I see your waffle...
Figured as much. And of course TP has tried it...I see your waffle...
I've been 2 this place.
Overrated.. p00rly engineered.
The floss they use should be thinner and smaller.
It's oversized and overlaps the edge of the cup, it makes a mess at the edges, and sometimes the cup handle. The melting speed is very slow, gives novelty buyers some time to take photos, but in practice, no one wants to wait that long to enjoy barely sweetened coffee.
Had it been thinner, from faster floss machines it could melt better in a reasonable time frame.
They could've also used a flatter / wider cup.
After it's partially melted, not super attractive.
Totes Gimmick.Show Image(https://i.imgur.com/KJAc0O4.gif)
Can any Swedes tell me about Oatly? Seems to be the next popular thing.Cow begat soy; and soy, almond; and almond, coconut; and coconut, cashew; and cashew, oat. And it was good.
I'm not sure if any of you java-heads use aluminum moka pots, but if you do, does yours have pits inside the bottom of the water receptacle like mine does?
I'm not sure if any of you java-heads use aluminum moka pots, but if you do, does yours have pits inside the bottom of the water receptacle like mine does?
yeah mine does too, i think it has to do with how alkaline my water is and the part of the cycle where it is being heated dry, but im also interested if someone else has a good answer. +1 for slow poisoning
would anyone be interested in a group buy for mugs? was thinking something from https://deneenpottery.com with the geekhack logo or something?
would anyone be interested in a group buy for mugs? was thinking something from https://deneenpottery.com with the geekhack logo or something?
I'd be in for 2.
would anyone be interested in a group buy for mugs? was thinking something from https://deneenpottery.com with the geekhack logo or something?I'm down for one if international shipping is an option :D
I wash my moka pot maybe 2 or 3 times a year. I use it so frequently that it doesn't have time to get moldy or gross. Well...I take that back. If I leave it out, closed up with coffee dregs, for more than a day it get those little white water deposit things. I just rinse them out before I reuse it. :p I've been told that the oils build up inside and go rancid which can alter the taste of fresh brew but, whatevs. I like coffee that tastes like a camp fire, or an old house.I'm not sure if any of you java-heads use aluminum moka pots, but if you do, does yours have pits inside the bottom of the water receptacle like mine does?
yeah mine does too, i think it has to do with how alkaline my water is and the part of the cycle where it is being heated dry, but im also interested if someone else has a good answer. +1 for slow poisoning
Apply a protective layer or remember to dry after use. Another option would be to buy a new pot made from another type of material such as stainless steel. I remember once leaving fire ashes in an aluminum pan and the entire bottom of the pan turned into powder after I neglected to empty for a long time.
I suggest you to brew your coffee less than 10 minutes before make it.
Don't think there is a "best machine" per se... But depends on what kind of coffee u like... If u like clean tasting coffee, v60, aeropress, and other similar stuff...
If u like expresso base, then u need more gear...
There is still a sweet spot between full manual gear, semi auto and full auto, because if every cup of coffee you make is going to take 10mins... U can have alot of guests coming over
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Can any Swedes tell me about Oatly? Seems to be the next popular thing.Sorry for necrocommenting, but I hate that stuff. My sister (on-off-again vegan) used to buy it and have in her coffee. Not as vile as some soy milk. Nut or rice milk is better.
Got the coffee, water filter, grinder and kettle for Christmas.Show Image(https://uploads.tapatalk-cdn.com/20200101/72caf7808e10900bf21be9c8de7bd509.jpg)
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I was supposed to stop drinking coffee for my stomach's sake, but after a week with almost none, I still had two cups today... Goddamnit.You can try almond milk for lattes and cappuccino... Altho I don't really like lattes (nor almond for the matter) some Japanese almond milks make fantastic lattes...Can any Swedes tell me about Oatly? Seems to be the next popular thing.Sorry for necrocommenting, but I hate that stuff. My sister (on-off-again vegan) used to buy it and have in her coffee. Not as vile as some soy milk. Nut or rice milk is better.
...And all the text on their packaging and in ads is in English. This is Sweden and you're a Swedish company, damnit!
Anyway. the point of having cow's milk in coffee is that it is a buffer solution (https://en.wikipedia.org/wiki/Buffer_solution): it reduces the coffee's bitterness in your mouth*. I have yet to find a plant-based milk that has that effect.
Instead, the flavours in soy-milk and oat-milk tend to harmonise with the bitterness in coffee — and not in a good way. The flavours work better in hot chocolate.
If you are vegan and want less bitter coffee, you could instead get higher-grade coffee that is less bitter to begin with, such as Monsoon Malabar or whatever. Avoid dark-roasted coffee, and avoid letting it oxidise.
*: but not your stomach, where the buffer-effect breaks down when the stomach acid overtakes it.
For pour-over, how important is it to measure? I have made a pour-over every morning for the last 5 years and I have never measured. Is it mainly for consistency?yes measure is for consistency...
For pour-over, how important is it to measure? I have made a pour-over every morning for the last 5 years and I have never measured. Is it mainly for consistency?
Yeah I used to be all into exact ratios but it's really cumbersome. I also eyeball now, as I already have an idea how much coffee grounds I need for 1 or 2 cups in the pourover filter. Where I found the most impact in the taste of my cup is in roasting the beans. A family member gave me 2 lbs for my birthday, and I've been roasting it in small batches and enjoying it slowly. Burnt chaff smell like hell, though.
I stand corrected, I have never used an Aeropress, just seen them, and didn't realize that they use paper filters. That will make a difference.
So, clean-up wise, are there disposable parts that need to be kept on hand and disposed of after each use?
Sometimes, ease of use and clean-up makes a marginally inferior product preferable. It would be good if you could try one out, including clean-up, to help decide.
I like to add toffee syrup to my coffee :D
Tried coffee with sweetened condensed milk this morning (often called Vietnamese coffee) - Very good, would recommend.Yes! I love me some cà phê đá :p I have one of those small Vietnamese coffee maker things. Man, they are finicky and take a lot of trial and practice to get ratios of grounds to tightness of the basket cover, at least for me :confused:
I still use a ****ty Mr. Coffee drip machine with cheap beans but it gets the job done when I am lazy in the morning. I try to limit myself to one or two cups a day so I have been thinking about starting to use my roommates aeropress since I don't need to make a whole bunch.
I buy my coffee at an organic shop. Grind it there and put it in a glass jar :-*
I buy my coffee at an organic shop. Grind it there and put it in a glass jar :-*
How long, very roughly, do you guys think fresh coffee grains, once grinded, stay fresh? Ain't it better to always brew just before making a coffee?
I buy my coffee at an organic shop. Grind it there and put it in a glass jar :-*
How long, very roughly, do you guys think fresh coffee grains, once grinded, stay fresh? Ain't it better to always brew just before making a coffee?
NEVER put beans in the freezer.
NEVER put beans in the freezer.
NEVER put beans in the freezer.
I mean, James Hoffman, a former WBC winner, stated in one of his coffee brewing videos that if you don't plan on using your coffee for 2 weeks or more (i.e. vacation), you can vacuum seal for storage and place in a freezer of up to 2-3 months.
One of the key points in the Hoffman video is not to interact with the beans when they are frozen, don’t open them up to get some etc.NEVER put beans in the freezer.
I mean, James Hoffman, a former WBC winner, stated in one of his coffee brewing videos that if you don't plan on using your coffee for 2 weeks or more (i.e. vacation), you can vacuum seal for storage and place in a freezer of up to 2-3 months.
If you NEED to, but it won't by any means taste as good as fresh ground. Putting beans in the freezer screws up the oils in the bean. All the moisture in the bean gets constantly frozen and defrosted, not good for the product. Coffee isn't like wine.
Grinding them then freezing it is possibly the most disruptive thing you can do to beans.
One of the key points in the Hoffman video is not to interact with the beans when they are frozen, don’t open them up to get some etc.NEVER put beans in the freezer.
I mean, James Hoffman, a former WBC winner, stated in one of his coffee brewing videos that if you don't plan on using your coffee for 2 weeks or more (i.e. vacation), you can vacuum seal for storage and place in a freezer of up to 2-3 months.
If you NEED to, but it won't by any means taste as good as fresh ground. Putting beans in the freezer screws up the oils in the bean. All the moisture in the bean gets constantly frozen and defrosted, not good for the product. Coffee isn't like wine.
Grinding them then freezing it is possibly the most disruptive thing you can do to beans.
Freeze an unopened bag and take it out when you will use the WHOLE bag. Don’t re-freeze.
The other way around I totally agree. Not a good idea to introduce humidity etc all the time to frozen beans.
I buy my coffee at an organic shop. Grind it there and put it in a glass jar :-*
How long, very roughly, do you guys think fresh coffee grains, once grinded, stay fresh? Ain't it better to always brew just before making a coffee?
Coffee loses its aroma very quickly once it is ground. I personally would not grind coffee unless I am supposed to use it immediately... There are decent hand grinders available if you don't want to invest in a big, expensive equipment. Hand grinders may not be as good as electric ones, but I think it is better to hand grind your beans each time than to use pre-ground coffees.
Coffee loses its aroma very quickly once it is ground. I personally would not grind coffee unless I am supposed to use it immediately... There are decent hand grinders available if you don't want to invest in a big, expensive equipment. Hand grinders may not be as good as electric ones, but I think it is better to hand grind your beans each time than to use pre-ground coffees.
Man, no way I'd would grind by hand unless I was camping or something. I think I paid about $50 for my Cuisinart burr grinder so there are definitely good options out there without breaking the bank. Depending on local availability I will pick up pre-ground if I can't find the locally roasted primo stuff. I don't have any complaints about pre-ground other than the how course the grind might be. I think the main thing is keeping it sealed as best you can and of course drinking the stuff so you finish the bag in a timely manner.
Coffee loses its aroma very quickly once it is ground. I personally would not grind coffee unless I am supposed to use it immediately... There are decent hand grinders available if you don't want to invest in a big, expensive equipment. Hand grinders may not be as good as electric ones, but I think it is better to hand grind your beans each time than to use pre-ground coffees.
Man, no way I'd would grind by hand unless I was camping or something. I think I paid about $50 for my Cuisinart burr grinder so there are definitely good options out there without breaking the bank. Depending on local availability I will pick up pre-ground if I can't find the locally roasted primo stuff. I don't have any complaints about pre-ground other than the how course the grind might be. I think the main thing is keeping it sealed as best you can and of course drinking the stuff so you finish the bag in a timely manner.
$50 is quite affordable indeed! I got my hand grinder few years ago for its portability and never looked into upgrading it since I rarely grind more than 20g at a time. ^-^
What hand grinder do you use? I always hear about the Hario Skerton and the Hario Mini Mill being the top choices.
What hand grinder do you use? I always hear about the Hario Skerton and the Hario Mini Mill being the top choices.
I have a Porlex Mini and a Handground coffee grinder, which are both quite outdated with lots of better options nowadays. ^-^
Porlex mini is made with stainless steel, and I liked the fact that I could just throw it in my luggage and not worry about it.
I am not sure if Handground is still available, but it is much better than Porlex Mini in terms of grind consistency.
However, it is definitely not for carrying around considering its size.
I far prefer lighter roasts. Used to be the other way around, but there's so much more variance in lighter roasts. You can really taste where the bean came from (probably the most pretentious thing I'll write today)
I really like high altitude African and South American beans, they rarely let me down. Colombia and Ethiopia harvest good beans.
I like beans in city to full city range, which I guess puts me in medium to medium dark range?
Ethiopian Yirgacheffe has been my favorite for the past few years. :p
I don't have much experience with blends, so I am curious to see if there is any recommendation.
My most recent batch of beans have been a Yirg-Idido Ethiopian natural process that tastes like blueberries. So juicy, it's incredible. I'm struggling to limit myself to only one shot a day. Yesterday I had three. :D The third was at 10pm and over a scoop of ice cream. Affogatos will be the death of me.
I remember the first time I had a pourover of some single estate natural processed from an upscale coffeeshop. I just stared at the cup with my mouth open, amazed that coffee could do what was happening.
Coffee is awesome. You can try some really high end stuff and develop an appreciation without breaking the bank like other high end drinks. Wine as good as this coffee would cost three figures per bottle, at least.
this dude has an entire channel devoted to coffee tech:
https://www.youtube.com/channel/UCMb0O2CdPBNi-QqPk5T3gsQ/featured (https://www.youtube.com/channel/UCMb0O2CdPBNi-QqPk5T3gsQ/featured)
How important is a scale?
How important is a scale?
*very*
You can get one for pretty cheap on amazon or spend $200. Even the cheap one will make a huge difference in being able dial in your recipe and reproduce something consistently. You also may want to consider a pour-over kettle with a gooseneck spout. They're also cheap on amazon.
More than alcohol or nicotine?
I second the importance of a scale/timer. It's the only way to follow recipes. I do recommend to get one that is built specifically for coffee. Juggling between a seperate timer and scale will be distracting and detriment to your technique and enjoyment.How important is a scale?
*very*
You can get one for pretty cheap on amazon or spend $200. Even the cheap one will make a huge difference in being able dial in your recipe and reproduce something consistently. You also may want to consider a pour-over kettle with a gooseneck spout. They're also cheap on amazon.
would anyone be interested in a group buy for mugs? was thinking something from https://deneenpottery.com with the geekhack logo or something?
what kind of person you are talking about coffee with.
One thing, though, is that coffee contains oils that make it more bitter. A metal mesh allows that oil through, as well as some of the finer sediment.
Paper filters absorb those oils, as well as holding back the sediments, so they create a significantly different result.
That's what I hate about the French Press. Your second cup is always going to be too strong or bitter, or taste slightly differentt if you transfer it to another container until you drink it. If the French Press sandwitched the coffee between two meshes you could just remove the entire press part from the carafe and not get it all bitter or need to utilize anopther temporary container. It's crazy to me that the Press has been around so long but this issue of a oversaturated second cup has never been addressed. Greatest weakness of an otherwise great method.I would recommend the “James Hoffman” method (only calling it that because that’s where I learned it):
That's what I hate about the French Press. Your second cup is always going to be too strong or bitter, or taste slightly differentt if you transfer it to another container until you drink it. If the French Press sandwitched the coffee between two meshes you could just remove the entire press part from the carafe and not get it all bitter or need to utilize anopther temporary container. It's crazy to me that the Press has been around so long but this issue of a oversaturated second cup has never been addressed. Greatest weakness of an otherwise great method.I would recommend the “James Hoffman” method (only calling it that because that’s where I learned it):
Heat water, Grind beans, pour water over grounds, let sit for 4 minutes, light stir, use a spoon to scoop out the frothy suds and any grounds at the top of the water line, then place the lid back on but don’t plunge. Let the timer run til about 11 minutes total, plunge JUST below the water line, then pour(into a insulated mug like above, that’s what I do. Always pour the whole French press don’t let it sit otherwise it continues to extract I think, which leads to extra bitterness). Here you’re using the plunger more as a filter, not as a plunger to push the grounds through the brew.
I have found that this gives me a super smooth cup every time, no fine grounds left over and tastes much better than when I used to actually plunge the grounds.
This is the method I use every morning.
I tried a lot of different coffee methods over the years, most of which was simple "I've given up and just want some damn coffee NOW" pour-over. Now we use an Aeropress which is happy compromise of easy and good enough. I really liked the "turkish coffee" method, but it always gave me headaches.
In reguards to using a French Press; what the heck do people mean when they say let the coffee 'bloom?' Everyone says let it bloom but I have no idea what that entails. Does it literally just mean getting the grounds wet? When does the bloom step happen?
You put in the grounds, pour in the water, then let it brew for 3 mins, push the plunger down, serve. Where is the bloom part?
I'm actually surprised with all the hipster artisan diy **** these days home roasting hasn't become a mainstream thing. People are making beer, kombucha, pickles, even whiskey at home. Seems like an entire bean roasting home market is going untapped here.
I think I've heard that the bloom doesn't happen unless the beans are fresh too, but I don't think I've actually observed that. I'm just guessing the most important factor is how recently they were ground, and less so when they were roasted or when the bag was opened.Blooming is when the ground coffee releases carbon dioxide from coming in contact with hot water. Coffee beans constantly release CO2 after being roasted, just slowly. If stored properly, even slower. Freshly ground coffee straight out of the roastery will bloom like crazy, while stale preground coffee not so much. Same with crema on espresso.
Where does one buy raw beans?On a website. But I leave that sort of thing to the pros.
I did the maths on capsules vs coffee beans, and I found that I had to buy incredibly cheap coffee beans and use frugal doses for the coffee beans to even match the capsules in terms of cost per cup.
In case you're wondering which approach I took, I'll just say that I recently placed a $1750 order on a coffee grinder. I'm telling you, every single hobby is a rabbit hole to some extent.
I recently placed a $1750 order on a coffee grinder.
I should add that YMMV depending on domestic pricing and such. I didn't use Nespresso and I don't buy coffee beans in bulk; that alone might make up the difference. In any case to me it sounds like you'd be happier with a proper coffee machine, so I wouldn't worry too much about the maths. My dad switched from an expensive Miele fully automatic coffee machine to a Nespresso, and I honestly don't understand why. To me the capsules taste like smoky dishwater, and would pick cheap workplace filter coffee any day.I did the maths on capsules vs coffee beans, and I found that I had to buy incredibly cheap coffee beans and use frugal doses for the coffee beans to even match the capsules in terms of cost per cup.That's weird: but then both the wife and I work from home and drink a lot of coffee. We did the maths and coffee beans were not just a bit but a lot cheaper. Maybe I wasn't paying attention to the quality of the coffee beans and maybe I was also buying "official" Nespresso capsules, dunno. I mean: Nespresso or Starbucks capsule go from, what 20 cents (EUR) to 60 cents (EUR) per capsule? (for good brands I mean, not the cheapest ones). At easily 8 coffee per day at home every day, that quickly adds up to (very very very ballpark) 500 EUR to 1 500 EUR of capsules per year. I don't think we're anywhere near that with coffee grains but I should recheck: I remember reading it was much cheaper and doing the test with the first pack of coffee beans we bought then never looked into it again. I'll redo the math.
You can also get raw beans by writing to importers. I did this once and they sent me a buncha samples of super high quality unroasted geisha heirloom beans I couldn't do anything with. Usually they distribute to coffee shops, but even very small ones. I said I was a 'micro-roaster' and that was good enough for them ;)Speaking of micro-roasters, what are your usual coffee haunts? You and I live in the same city and I'm always up for trying something different. My favorite has always been Vespr, in Waterford Lakes, ever since my first visit years ago. They recently changed owners and it seems like the quality dropped a bit...kinda sad. Lineage and Foxtail are my usual go-to java joints around Winter Park. And of course all of the Vietnamese places around here have excellent iced coffee ;)