Coffee

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 : /

i have made coffee on purpose just for the smell

u monster

so have i!! i just want more control over the process

get a fume hood

not that expensive, even

http://www.amazon.com/Purair-Ductless-Fume-Hood-Filter/dp/B00KY50EJ8/ref=sr_1_3?ie=UTF8&qid=1439052314&sr=8-3&keywords=fume+hood

oh nm that's just the filter

something i love about coffee as well as the smell of confronting the grounds is the unusual slightly unreal texture of coffee at rest in a nice receptacle, like i have been drinking illy coffee recently & when you take the lid off to see the coffee it's like super rich soil glowing slightly smelling great it's like being on mars in your own home

^^ all-time ilx post HOF imo

Bought a can of Cafe Bustelo because I heard it makes good cold brew without having to grind a shit ton of beans. Made a cup of it with the Aeropress just to see - oof, that's rough. I can see why it would be good cold brewed (since that dulls the bitterness) but a concentrated black drink is rough.

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

― j., Saturday, August 8, 2015 11:27 AM (5 days ago) Bookmark Flag Post Permalink

that question hurts my heart

― difficult-difficult lemon-difficult (VegemiteGrrl), Saturday, August 8, 2015 11:45 AM (5 days ago) Bookmark Flag Post Permalink

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

― Y Kant Max Read (Stevie D(eux)), Saturday, August 8, 2015 12:03 PM (5 days ago) Bookmark Flag Post Permalink

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?

― Y Kant Max Read (Stevie D(eux)), Saturday, August 8, 2015 12:03 PM (5 days ago) Bookmark Flag Post Permalink

lmao @ this series of posts

lol and this

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

― 龜, Saturday, August 8, 2015 11:51 AM (5 days ago) Bookmark Flag Post Permalink

anyways i have been making my iced coffee SUPER SUPER strong lately and it is so overwhelming and intense and so good, i look forward to this intense coffee high like every day it is so great

lol drugs

TS: paying $5 for iced lattes at shops, sitting around in public and feel paranoid VS buying a crappy espresso machine, saving money by making the elixir at home, sit around staring out the window

buy a good espresso machine at least :)

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.