Coffee

http://spaceman-stole-my-nutella.tumblr.com/post/121864315799/my-first-time-at-starbucks-be-like

https://www.facebook.com/2idolshow/videos/10153250640743301/

my moka pot gasket has now disintegrated beyond use, coffee leaks out of the side and i can really start to taste, like, burnt rubber. i had to put it on the shelf until i order some new gaskets.

so i am doing french press right now. i used a shit load of grounds and it still came out kind of watery, this has always been the case whenever i do french press.

also i know a coarse grind is needed but does it really matter that much if i use a finer grind? is the end result just coffee that is a little muddier? i don't mind that

i don't think i've ever made french press that i'd call to watery....maybe try a coarse grind?

how much coffee do you use cad? ie coffee/water ratio

Try (1) pouring only a little water to start with and letting the coffee "bloom" (2) then pour more water slowly and stir gently.

Could also be a temperature issue. I usually boil the water, then let it come just off the boil (like no more bubbling plus 30-60 seconds). Water that's too cool might extract less, although water that's too hot gives a nasty taste imo.

Coarser grind definitely will not make it stronger if it tastes watery. The coarse grind is so the grinds don't come through the filter.

Also is it possible you're just using coffee that's a little too old/dead, or it just doesn't have the strongest flavor?

nah the same coffee in my moka pot is sublime, it is pretty fresh afaik

it could be that it "feels" like i am using a ton of coffee in the FP but perhaps i am not, i mean my moka pot uses a lot of coffee with very little water and it comes out fairly concentrated, maybe i just need to up the coffee amount a lot

those are good tips. i use 16 oz. of water and 32-42 grams of coffee depending on the beans and how fast i turn off my grinder. i pour about half the water, time for 1 min, then pour the rest, swirl, and time for 3 mins.

Makes sense to me that the way a Moka brews would require less coffee since the water kind of cycles through the coffee multiple times instead of just steeping.

I have been v into a plastic Melitta pourover I got recently. Freshly grind a heaping 1/8cup of beans in a Hario mini-mill and then do a pour-over on a 10oz mug til full with water that's around 200-205*

The fine grind on the moka (and finer on espresso machines) is because in that method, the coffee is sort of its own filter -- you don't need that on the French press and don't have the pressure that would make it work, so the coffee floats away and will be weak. A coarser grain will definitely help.

i followed some of the suggestions here (coarser grind, pouring only a little water to start, also way more coffee) w/ my french press and have been really happy w/ the results

I was looking at a coffee roaster's website and one of their pre-ground options you can buy is a "for aeropress" grind. I wonder what settings that entails.

finer than regular drip, not as fine as espresso, and very fine as a sales buzzword

I am v curious abt the strange intersection of consumer that a) uses and Aeropress and b) chooses to buy pre-ground coffee

I don't buy pre-ground coffee per se but since having a baby I've gone from a french press with coffee ground right before brewing to using a drip coffee maker and grinding it at the store. The amount of time, dishes, and mental attention required is worth it.

I was in New Orleans last week and at went to a shiny newish fancy coffee/breakfast place near my hotel a couple times. The first time I ordered an espresso and a cup of coffee with my breakfast and the three people who took my order and served me all seemed incredibly confused about why I would do this, asking if both were for me, asking if I was going to drop the espresso into the coffee and not understanding why I would have it separate, etc. This is something I've done all the time all over the Northwest and nobody has ever batted an eye about it; I think I would have gotten less curiosity if I had ordered a shot and a beer at 8 in the morning.

I also at one point asked for a "large drip to go" and they started setting up a pour-over rig instead of just filling a cup at the giant carafe on the counter. I found all this baffling.

I have to confess not quite getting where you're at with the "espresso & a cup of coffee" order -- it's feels to me kind of like ordering an IPA and a porter at a beer bar at the same time. The waiter will surely return; why not order one after the other? (Uncharacteristically not being snarky here; I genuinely want to know why you order this way!)

finer than regular drip, not as fine as espresso, and very fine as a sales buzzword

― Ina-Garten-Da-Vida (Stevie D(eux)), Tuesday, October 13, 2015 12:00 PM (1 hour ago) Bookmark Flag Post Permalink

I am v curious abt the strange intersection of consumer that a) uses and Aeropress and b) chooses to buy pre-ground coffee

― Ina-Garten-Da-Vida (Stevie D(eux)), Tuesday, October 13, 2015 12:01 PM (1 hour ago) Bookmark Flag Post Permalink

THESE WERE EXACTLY MY THOUGHTS

our mind meld is nearly complete

xp I guess because I finish an espresso rather quickly, and want to immediately move into having a regular cup of coffee lest I have to wait for the server to come back? Or I want to have an espresso while standing at the counter and have a cup of coffee to go.

I order this combo a lot at coffeeshops and breakfast / bakery type places and I've never had anyone think it was strange before.

OK, not super weird then. My confusion might be because I maybe drink espresso a little more slowly than you, I guess. I'm a latte macchiato in the morning dude anyway.

Are you switching for flavor purposes or what? I can't really enjoy a bean tea after a good espresso.

Made two batches of cold brew today - one replaced water with vodka, the other with Templeton rye whiskey that I had leftover.

I've done the vodka before - it's shootable, turns delicious mixed with anything creamy or my favorite is mixing a couple of shots into some dulce de leche.
The rye smells like coffee with just a hint of whiskey but it didn't yield enough for me to try until I meet some friends later to taste it.

I experimented with coffee bitters this year, extracting 1/2 ground and 1/2 whole beans for 3 months in 190 proof Everclear. Like some kind of super coffee-but-not-coffee drops - nice added to a cup, but weird on its own.

The rye wound up being gag-worthy on its own but mixed 1:2 with heavy cream (or, presumably 1:1:1 with cream liqueur and cream) over ice was tasty.

I had to stop at a real estate office today that has a Breville Oracle - super-semi-automatic espresso machine. It works like a regular setup only it grinds and tamps for you and automatically steams the milk. If I had an extra lol$2k sitting around I would definitely get one.

Breville is really nice in terms of function and ease of use, but it isn't built to last, and the customer service can be hit or miss. For automatics and semi-automatics, I'd stick with the Swiss -- you will make up the price difference when you don't have to replace it.

(A COPY OF THIS POST WAS AUTOMATICALLY SENT TO THE "NO WAY SNA" THREADWEASELS.)

Having come into coffee culture only v recently and through mainly single origins, I know so little abt blends, but I want to start fucking w/ my own! What are the widely-accepted "rules" abt blends, and which of those should I stick to/which are bullshit? I've tried mixing an impossibly fruity medium-roast Ethiopian w/ a relly dark oily Guatemala w/ interesting results and I don't have the balance quite right but I feel like I'm on to something

http://newcolumbiaheights.blogspot.com/2016/01/qualia-coffee-has-crazy-new-automatic.html

this is just...a high quality drip machine?

lmao

LMFAO "automatic pour-over"

speaking of pour-over i got a chemex 3-cup for christmas, probably the cleanest cup of coffee (for better or worse, sometimes i want a little sludge tbh) i'm able to make at home

ergh and my moka pot is fucked for some reason. i finally replaced the gasket but it hasn't worked since, very strange, just starts sputtering immediately and a thick, black, oil-like sludge spits out and fills up only like 1/4 or so of the top chamber, lots of water left in the bottom chamber. i don't know why changing the gasket would do this, or why it somehow worked with the previous rotting, burned-out, crumbly gasket

and a thick, black, oil-like sludge

a good cup of coffee right there

lol don't get me wrong i still drank it

it was ... intense

I JUST UPGRADED MY COFFEE RIG AND I AM SO EXCITED!!! I dropped most of my Christmas money on:

* Capresso Infinity grinder (it is amazing and I love it so much)
* Bonavita digital variable-temp electric gooseneck kettle
* Kalita Wave pour-over dripper
* Hario 800ml carafe for making coffee for two

It's all so much fun and I love it!! rn we're brewing a lot of Jamaican Blue Mtn in my house and doing a ratio of like 1:15 coffee to water and it's so delicious

I bought some k-cups

I'm still drinking the Starbucks Colombian Via packets I get in bulk from Costco -- so easy and pretty tasty. Not up to my true inner coffee snob standards but meet my minimum threshold. When I serve it to guests it's like one of those old Folgers switch commercials.

I stayed at a hotel with those and they're better than most hotel coffee setups

years ago when I had a free trial pack, I learned I can't drink them black on an empty stomach due to extreme immediate intestinal distress

my Breville burr grinder was badly showing its age this past year. My big Christmas gift from my wife was this sweet upgrade. It's very nice to just hit a button to automatically get the exact amount (Breville aptly calls them "doses") of ground coffee that I want each morning.

They are super strong and, uh, cleansing, yes. FWIW I tend to use almost as much milk as water when I make them, don't know whether that eases it or not. Certainly doesn't technically make it any weaker.

lmao trying to alleviate intestinal distress w/ milk for me wd be like trying to extinguish a grease fire by throwing a bucket of water on it

lol yes

TJ's vanilla unsweetened almond milk 4eva

It's so much better than all other almond milk and it doesn't even have guar gum or soy lecithin in it!

nice rig stevie!

I inexplicably thought it'd be a good idea to drink this concoction on an empty stomach on the way to work one day: http://www.bolthouse.com/product/proteinpluscoffee

turns out it's really acidic coffee combined with real milk

need to get that bulletproof coffee jk

tried that once, butter in the coffee. it was some buttery-ass coffee.