Coffee

reminds me of the time I used one of those fill-your-own k-cup things and compressed the grounds before putting it in a machine at work

thankfully no one was harmed and I was the only one in the room

alright! moka pot working again. i used a coarser grind, no tamping, i think i was overenthusiastic the other day and packed too much coffee in there and it clogged it up, also i read that it can take a couple brews before a new rubber gasket seals properly

im drinkin some cof

I'm also drinking some cof

I still love our espresso machine even though I am curious about Stevie's new coffee rig. But he told me that he likes the light roast coffee that I consider unfriendly to my gastrointestinal health, so I'm skeptical about his coffee scene now haha

Yeah never overpack or tamp a moka pot, I once learned...

made aeropress cof to-day

why dont they make a bigger areopress one of lifes great mysteries

otm ! having to brewing three in a row when i have guest over geez

aeropress... but bigger

good idea

or just one that brews a full cup of cof? like i know they say just add water but that always feels so weird

i know it is silly and risks have probably been debunked many times but the plastic in the aeropress weirds me out

i mean bialetti aluminum is prob just as fucked but idk

no no plz ask me abt my coffee set up!! i want to answer any and all questions

it's the plastic that's not really plasticky though

also ya that was one of my few gripes w/ aeropress, making coffee for more than 1 person is a pain

aeropress but bigger wd a) not fit into yr cup or b) tip tf over, get it together ppl

the thought of operating an aeropress but bigger fills me w/ a mild anxiety

it wld only have to be ~50% bigger

anyway keep a french press or w/e on hand folks no need to be repeatedly brewing single serving coffees for groups of two or more

a french press for each person imo

yea i have a 32oz french press for guests

bialetti & chemex when it's just me

stevie have you used other pour overs? if so how does kalita compare to them

i generally use this buddy for one cup brewing

http://i.imgur.com/t2d0TE7.png

it ceramic

imo french press is arguably the best way to make a cup of black coffee - that or pour over

pour over i prefer for acidic east African coffee, nice "clean" cup that brings out the complexities of the terroir (lol) and the berry and black tea flavours

french press you get some more of the solids and oils and it's like a more robust, substantial cup. i like it more for central american coffees that have nutty, cocoa, spicey flavours

tho recently ive basically ignored my coffee snob game entirely and have drank tim hortons a couple times in the last week or so

i love french press cof but it uses so much beans so i only do it sometimes

yea i used french press for the past few months and you blow through so much coffee, it was kind of remarkable to get the chemex for christmas and my bialetti back working again and see how little coffee they require need for a full-flavored cup

my childhood friend owns a v nice third wave cof shop down the street and i buy the single origins of the americas beans there i dont love african coffees idk i even bought one of their blends the other day and cld taste the african in there like hmmm i know yirgacheffe is supposed to be the ultimate cof nerd cof and i have enjoyed in on occasion but generally cld give it a pass theres a kinda rank note in there that i dont love which is prob the thing that connoisseurs do love

I went to a roasterie-cafe about a month ago that was having a tasting day for their new roasts and I mean I don't know why i went really except out of curiosity (and their coffee is good, I'd been before a few times in summer) and holy shit was it pretentious in a we-really-really-care-but-it's-cool-we-don't-care way. Also pourovers take forever, more time to wax poetic about coffee! Maybe I didn't fully realize the reality of that. Nice people who run the place, for sure, but you can be both nice and pretentious ime

tastings, flights, these are some of the most evil things about contemporary culture

attempts to diversify the amount and number of products you consume cloaked as a social event

another reason to go home on friday and close and the blinds and don't leave the house until monday

no way i wd love to do a tasting or a flight so i could compare/contrast!!

I have that same thing that lag8n has but in glass, it works great for making 20 oz in a large carafe that i can divy btwn two mugs. Tastes rly excellent; only other one i've used is a plastic Melitta which was fine but who knows, i'd prob fail to notice much diff in an A/B comparison, The Wave just makes me feel nicer abt the whole thing, y'know?

evokes such posi vibes, who doesn't love a great wave?

tasting various things in a social setting is fun

https://media.giphy.com/media/Is7Q3RXQKtjkA/giphy.gif

it's true, i love tasting things, too

i love decontextualized consumer experiences

Coffee nerdz:

I am hardcore #teamlightroast, but I've been making an effort to try to appreciate dark roasts more. However, every time I brew them, they all taste bitter and burnt with no discernible flavors. My set-up is as follows:

38g coffee, medium or medium-coarse grind
600g water at around 200*
Brewed w/ a Kalita Wave dripper into an 800ml carafe
I bloom the coffee w/ like 60-80g water, and the add water in 50-75g pulses and usu have a total brew time (from when I start the bloom) of like 4-4:30.

Is this correct? Are dark roasts just always going to kind of taste like shit to me?

that sounds right to me ... i do 48 g of coffee with 720 g of water, about the same amount for blooming and about the same brew time.

Have you been playing around with grind size, water ratio, and temperature with the new setup? I landed somewhere around 16:1 with about a 500-600 micron grind and 205 degree water with a similar setup. I use a little less water for the bloom, about equal to the weight of the beans although the quantity isn't too critical. Do whatever tastes best to you but adjust one variable at a time so you can figure it out. Once you've got everything calibrated to your preferences you might try brewing a little cooler for dark roasts. Or you might just not like dark roasts! I don't.

Yeah, I want to like them but I'm at the point where it seems improbable that tweaking small variables would yield a cup so radically different that I started enjoying it.

Dark roasts always taste too burnt to me too. I usually use a bit less coffee and bit more water, but that's probably a matter of personal preference.

Try a good espresso.

I like espresso, but even there I prefer espressos made with a lighter roast.

Will using an espresso blend for pour-over taste okay? idk, when you roast coffee to vienna or french level, why bother getting a single origin at all? My co-op has like 4 or 5 dark roasted SO's and every one I've had tastes identical and too bitter to even drink. It seems so pointless.

I may be misinformed, but I kinda think that the main benefit of darker roasts is that they mask off flavors from stale coffee. If you're drinking stuff that's been roasted in the past couple of weeks, it seems a waste to drink a dark roast.

Okay, that makes me feel better, bcz my approach is basically go to the co-op every other week and get maybe 1/2 or 3/4lb of coffee and consume it quickly and taste all of the insane little flabors

no little flabors in dark roast :(

hate dark roast.

used to work for a local coffee chain where the roaster literally caught fire often during the roasting of the dark roast. it tasted like petrol