Coffee

One thing I often found fairly drinkable and satisfying was a "Double Tall Two Pump Mocha" -- i.e. a tall mocha with an extra shot and less chocolate syrup, and of course no whipped cream. I also like the "short" size because you get a better proportion of espresso to milk.

I usually just order a tall cappuccino when I go to Starbucks. Last time I was there, I noticed that cappuccino is not even listed on their menu board any more - there's not room for it I guess with all the frappuccino variations.

i'm a recent convert to pour over coffee. got a bodum pour over coffee maker - essentially a chemex but with a reusable filter. A+

question about pour over coffee: since the coffee is very slowly dripping down, doesn't it cool off a lot? one reason french press kind of bothers me is that by the time the coffee is done steeping and i pour it into my mug it really is not a hot cup of coffee. w/ my moka pot it is very hot and i pour it directly into my mug rather than some temporary vessel where it sits

i think the pour over coffee is hotter tbh because it's very hot when i pour it in. (not boiling bc the box said not to but just about)

and it doesn't drip thaaaat slowly, really. i think it's about as fast as my mr. coffee.

u r supposed to warm the mug up w hot water beforehand

no, you bring a kettle of water to just under a boil and then pour it over the filter

no you cast a spell of warming

warming spell is p basic magic

no, you bring a kettle of water to just under a boil and then pour it over the filter

http://press.princeton.edu/images/k2565.gif

i always scald the cup/cone/filter beforehand

also i have an insulated french press :)

With the chemex, I usually bring my kettle to a boil, let it sit for 30 seconds, pour in a little to prep the grounds, then do two larger pour overs. In the time it takes to do this (about 10 minutes overall), it doesn't really cool off at all, it's pretty hot.

insulated french press is the way to go

we live in the future, they insulate things now

also figured out how to not make things out of glass that will break in the sink

is an insulated french press Not See Through ?

mine looks like a thermos

Yeah we have one like that, too (because we kept smashing the glass ones).

By we, Carl means Carl.

I'm pretty sure you broke the one before the one I most recently broke.

No way!

i bet u did

btw I saw some coffee blogger claim that his thorough testing showed that an unbleached filter added a lot more unwanted extra taste to pour-over coffee than a bleached one, which is contrary to intuitive naturalness=goodness thinking

My brother works in the coffee industry and he told me the same thing. Since he pointed it out, I do notice a stronger paper smell when using an unbleached filter.

gold filter u guys

VegemiteGrrl making coffee with gold, spells

insulated french press made of metal is called a colombian press i think

starbucks flat whites are p good, it's true. in addition to ristretto shots they also use whole milk instead of 2% (which is apparently the default when you order a latte) so it's creamier.

also grande (medium) and venti (large, too big, don't ever get this u savage) always have the same amt of espresso in them so the grandes have a higher proportion of coffee.

"double tall two pump mocha" sounds pretentious, delicious

also "blonde roast" is ridic, i have never once seen this anywhere else, gtfo w/ "blonde roast"

gold filter u guys

― difficult-difficult lemon-difficult (VegemiteGrrl), Monday, July 27, 2015 10:51 PM (Yesterday) Bookmark Flag Post Permalink

Then you're probably getting oil residue buildup.

not when u cast the spell tho

say the incantation, drink the cof

*youre* probably getting oil residue buildup

https://en.wikipedia.org/wiki/List_of_burn_centers_in_the_United_States

Chemex filter, for the win.

          Cafestol mg/cup   Kahweol mg/cup
Scandinavia     0.64–9.68    0.8–11.68
Turkish/Greek    0.4–8.0     0.08–8.56
French press    1.84–4.4     2.08–6.4
Espresso        0.16–2.32    0.16–3.12
Paper filtered  0.02–0.23    0.01–0.06

"double tall two pump mocha" sounds pretentious, delicious
, sexual

my French press coffee is never cold. I just about boil the kettle, pour the water in the French press, leave it 4 minutes before plunging, then immediately pour it in the cup and it's at that stage still too hot for me to drink.

I keep meaning to start doing the pour over thing though, my favourite coffee is a cup of African coffee with tart acidity/black tea flavours made in a pour over.

what's the best way to make coffee if you want to minimize the coffee aroma created in the process?

that question hurts my heart

my guess would be cold brew

1) ball up coffee grounds in kleenex (the kleenex will dissolve in your stomach)
2) ingest kleenex coffee ground ball
3) drink 8 ounces of the hottest water you can stomach
4) try not to burp

lol

srsly

my apartment is very small and every smell goes everywhere, but coffee dominates everything : /

wow the smell of delicious rich coffee filling your apt what a travesty

hey guys I really want to bake some deep dark chocolate brownies but i'm afraid it'll make my apt smell like brownies is there anything I can do?

add lysol to yr brownies

ok for real though I just cold brewed for the first time this week and it was awesome. j, you should do that! it's easy and makes excellent coffee, but the downside is that you wind up using more coffee than if you were making hot-water-coffee. I used:

1 cup of medium-coarse ground Ethiopian coffee
4 cups of water
I let it sit for 16h in a bowl in the fridge and strained it thru cheesecloth-covered strainer.

it tastes v excellent! I've been mixing it with an equal amt of horchata and it's still p strong. You could probably dilute it 2pts water to 1 pt coffee and still have a delicious bev

i would love it if it was just coffee but my place is hard to ventilate so it lingers and everything else gets in and ruins the coffee smell : /