Coffee

i need to try that

The salt in bad coffee trick seems to work pretty well.

the salt in just about everything trick is p good in general

I've tried sprinkling salt on some ILX threads. Ineffective.

mr veg was doing the salt thing for a while but he was like, "the thing is, it's still bad coffee"

poll everyone: should i clean my hario drip pot? i haven't cleaned it in about 2 years i think

http://i975.photobucket.com/albums/ae232/daggerlee/D6DBC79F-AB3A-4196-9D7C-062289EA331F_zpswkvneyfi.jpg

http://i975.photobucket.com/albums/ae232/daggerlee/A7EAB17C-B10F-4DAD-A8AD-38486DEEE311_zpsthe6sq59.jpg

um yes

let's not be hasty

question: is coffee a self-cleansing liquid?

no; the seasoned patina optimizes and enhances the coffee flavor.

cf dirtbag style

Califa Farms cold brew concentrate is smooth and tasty if you're the kind of weirdo who doesn't water it down or add milk (like me). I've finally accepted that grocery store cold brew isn't that much more expensive than DIY.

stevie otm, that's like a well-seasoned cast iron skillet of coffeemaking

I was in a training course today yerman sez at about eleven dyis want to go get a coffee and I'll see ye back here in five mins I sideeyed and sdmdh fool you can't plunge a good cof in less than six

xp to stevie I've had that creamer before & it *is* good; like, better than it should be? idk, v much into it thoug

ya I want to try the others! The only thing I don't like is that the ratio of flavor and creaminess are locked in, like i can't make it creamier w/o making it sweeter and vice versa

I AM A MILLENNIAL AND I WANT OPTIONS

haha the lack of options is exactly why I like it! tho my preference on any given day fluctuates between black/cream/cream+sugar/sugar (in descending order of frequency), the fixed ratio of that particular creamer generally hits the spot for my "cream+sugar" preference while giving me one less thing to potentially screw up! (I prefer to pour cream and/or sugar first & then add the coffee -- saves the need for a spoon or stirrer, makes it easier to see how much I'm using, & raises the stakes a bit since I'm stuck with whatever comes out)

bernard snowy that is a #cof #lifehack for the ages!!!!!!!!

#cofhof

Coffee has oils in it that go rancid, hence I favor frequent cleaning.

always clean dirty things

not exactly related to cleaning but i've heard it said that bialettis get better with age

every once in a while i attack mine with steel wool for like 20 minutes to see how shiny i can get it

guys what's your preferred roast, y'all go for the lights or the mediums or the darks? or light-medium/medium-dark?

i buy from a third wave place thats def on the light-medium spectrum, like they dont even label them as such

its good nice fresh beans, need to buy some more had to drink a canned cof this morn

canned cof not the best cof

its not... terrible tho? i think i mentioned i bought it just to have some quick caffeine around before workouts but i dont hate it tbf, i started drinking the canned cof on long drives and i kinda grew to like it in its own way, i just love sugar too, which i dont allow myself in my cof generally

it can be good

the japanese have some good canned cof

my exp has been with bad canned cof in mainland china though

where the cof is not readily available

and the canned cof is all like

sugary frappucino knockoffs

cant get any caff

guys what's your preferred roast, y'all go for the lights or the mediums or the darks? or light-medium/medium-dark?

― nomar, Wednesday, March 2, 2016 1:08 PM (22 minutes ago) Bookmark

i like medium-dark (a 'vienna' roast i think?) for blends and low priced beans

i like the whole foods big bags they're cheap and p good

back when i used to do single origin or plantation or w/e i went with city or full city roasts for maximum flavor

i think light roast coffee can be bright/sour and fatiguing after a while i have come to appreciate the darker roasts

if a light roast is sour that generally means its under extracted (of course sour is subjective so it cld mean anything)

i like medium tho cause im extremely reasonable

for me it varies by region like the central/south american coffees tend to be sour but not the african ones, same extraction meth

huh interesting

a lot of commercial "bold/dark" roasts just taste burnt to shit, we only go bold at home if we are familliar w the roaster (god that sounds like such hipster wank, sorry)

i prefer medium roast for my lattes tho

my friend roasts his own beans and does a nice dark roast. that Danny Trejo coffee i got is a dark roast and it's pretty smooth.

the dark roast makes a smooth cof

might make another cof right now

I will take bitter/burnt over sour any day.

No wait just thinking about that choice makes me feel ill. I will take neither.

not sure i've ever had a sour cof

3rd wavish

third lavish floral light roasts often skew towards the sour. i feel about those the way i feel about a lot of IPAs i guess. not for me.

when i find a nice smooth chocolate/toffee/caramel/hazelnut kind of light to medium roast it's almost my ideal coffee.

some sour third wave coffee is too sour imo

when i find a nice smooth chocolate/toffee/caramel/hazelnut kind of light to medium roast it's almost my ideal coffee.

― nomar, Wednesday, March 2, 2016 9:09 PM (5 minutes ago) Bookmark Flag Post Permalink

ya, i was just going to say this is my preferred coffee

my local whole foods currently has a costa rica and colombia light roast that are actually described with those exact words (chocolate, caramel, respectively)

my ideal coffee too

im sorry i introduced the word sour to the discussion most cof people say 'bright'

maybe 'acidic'

my ideal coffee too

same