Coffee

in 50 years maybe people will wax nostalgic about coffee arabica in the way people wax nostalgic about gros michel bananas now

idk im skeptical is ideal coffee growing land maxed out now, will climate change make places that arent good for growing coffee now good for it in the future, can you science the plants to make them more amenable to new conditions etc

i mean if they wanted to make a new gros michel banana for instance they could they just didnt care

It seems like the biggest impact is on the commodity arabica growing regions at lower elevations in places like Brazil. The study says higher elevations may actually benefit from the increase in minimum temperatures, which is where a lot of specialty coffee is grown. So maybe Dunkin donuts gets more expensive but Stumptown gets relatively cheaper?

dirty lil secret of the industry is the beans barely cost anything if they double quadrupled in price it could easily be absorbed, now you do have to have enough beans thats important

my understanding from friends that import directly from east africa and central america is that (particularly in the case of east africa) shipping makes the cost fluctuate more than harvest. that’s another cost that will probably only keep going up, at least until they perfect the solar powered dirigible / hydrogen powered ekranoplan fleets

Another factor that that study doesn't discuss is the threat of coffee rust disease. Robusta is resistant to it but Arabica isn't, and the disease seems to spread faster in warm, humid conditions. This was an interesting article from about 6 years ago about how scientists are working on hybrids that are rust-resistant:

https://www.bbc.com/future/article/20171106-the-disease-that-could-change-how-we-drink-coffee

Great chance for me to reshare my favourite photo ever - of Renato bialetti’s funeral (yes that’s him in the pot) https://t.co/mq6E7maV1B pic.twitter.com/CXIGtYjvhZ

— charlotte (@charlotte_gggg) February 13, 2023

I recently read this piece on the Liberica variety which may save us from a Robusta future:
https://www.wired.com/story/liberica-coffee-plants/

I'm using my annual token to post a James Hoffmann video pretty early in the year, but:

https://www.youtube.com/watch?v=Y98E7OCdGdQ

https://i.imgur.com/qyO1Ghw.png

this guys glasses popping out of the totally desaturated shot

I'm sure the LIBS will come up with a way to add caffeine to brewed BUGS, amirite guys

Back on a single origin kick again. I've been doing four-coffee sampler packs from Tandem - it's 8 4oz bags and the offerings rotate from time to time. I like drinking a different coffee every week and find that my tastebuds get a little bored of the same thing.

The latest one - David Munoz El Cielito from Honduras, damn, so good. It tastes like it has brown sugar in it.

I just got a natural anaerobic process coffee in a super light roast and the tropical fruit flavor is off the charts. My favorite coffee.

Yeah I recently got an anaerobic natural Ethiopian and it was soooooo good.

Tandem had a couple of pretty good ethiopian coffees lately but they're not my thing -- I enjoy them just not for my daily cuppas. One of them reminded me of earl gray tea and the other one had kind of an earthy flavor.

My office got one of those Miele automatic machines. It's decent, but MAAAN is it needy. Every time I want to make coffee the screen is like "empty the drip tray" "empty the waste bin" "degrease the brewing unit" (?) "fill the water container" "fill the bean hopper" "rinsing" "descale the conflustigator" etc.

feed me seymour etc

they consolidated some offices at work, including shuttering a subsidiary, and my break room inherited their Jura machine. it’s good!

Anyone know if this thing is any good? I’m a little skeptical at half the price of the Infinity, but I also want to believe Capresso wouldn’t put out a bad grinder

https://www.amazon.com/Capresso-591-05-Coffee-Setting-Grinder/dp/B013W4E3KS/ref=asc_df_B013W4E3KS/?tag=hyprod-20&linkCode=df0&hvadid=198075789534&hvpos=&hvnetw=g&hvrand=17103296180354140795&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9004253&hvtargid=pla-349122968854&psc=1

need to go there

Welcome sign
Coffee Springs, AL pic.twitter.com/wBsssTEAfM

— Rural Indexing Project (@ruralindexing) May 3, 2023

i bet gareth has spent the night there

yer millennial coffee is livin' all over me. too bitter! wtf. you want yer coffee to taste like yer IPA is that it? you should add 10 kinds of hops to yer coffee while you are at it. i just want some joe, man. i thought the burnt starbucks roast was always gonna be my least fave thing. i am wrong again.

the three places with coffee closest to my store all like it like this. need to start grinding my own beans again like the old days of the pandemic. i was ordering fancy coffee left and right back then.

Curious. Around here (Vancouver) both coffee roasting and IPA production have been focused on fruity and funky flavours for a good while now, with bitterness not being a goal in most cases. (Of course there are still many bitter IPAs around but the hip and happening breweries are still doing the hazy/fruity thing).

my Espro glass french press broke, and I'm once again thrown into the wide world of coffee. I should probably just get an insulated, non-glass Espro instead, but I'm looking at $215 gooseneck kettles and thinking about the pour-over life. how are you all brewing these days?

Instant infrequently, and Nespresso and French press everyday.

when i still drank coffee i did pourovers straight from thee kettle and it was fine, no need to complicate it imo

I prefer pour-overs myself -- even half-assing it with a Hario dripper and my regular kettle/no scale -- but my partner primarily wants a reliable source of a lot of coffee more or less immediately upon rising (I nearly always get up first), and has generally resisted me making pour-overs our go-to. frankly she'd be fine with a pot of drip that's been cooking into a viscous paste on the warmer for hours

Tracer, did you have a back-up system for house guests or otherwise wanting to make a large volume? this is maybe less of an issue in the UK, now that I think about it

does anyone rep for expensive-ass kettles? all the online snobs recommend the Fellow Stagg, but I could get a less aesthetically appealing Cosori for half the price and a gooseneck kettle has a limited range of functions

cheap kettle is fine imo, the nice kettle feature thats better is ability set and hold a temp

no large volume strat but you can make two (or three in a pinch) aeropresses at a time so we just did that

maybe you want to invest in a TECHNIVORM

you can get an xl french press

https://i.imgflip.com/b6adi.gif

lol

thanks y'all. for now, I went with a replacement french press that won't break as, on further reflection, my main problem is our extremely limited counter space. if we ever get a bigger kitchen I'll get myself a gooseneck kettle and finally become a fancy pour-over man

I did pour-over for years (still do occasionally) but now I have this little Bialetti moka pot thing to make Americanos in the morning. No need need for filters, but make sure to put water in there! Otherwise it gets really hot and melts the handle lol

I do pour-overs for 2 on the mornings when I’m home, but it only makes two 8-9 oz cups. Then about an hour or two later I make another 2 cups. It works fine for me, but my wife sometimes gets impatient for the 2nd cup.

do you use a Chemex? I did think about the biggest one of those, though ultimately I need something that will keep the coffee hot for an unpredictable number of hours

in retrospect, lockdown would have been an ideal time to have perfected the pour-over life, ah well

if you need coffee for multiple hours, wouldn't it taste better to just warm up a cup in the microwave rather than continually heating for a long time?

so far, pouring french press brewed coffee into a thermos has worked, but you have a point

This might be coffee snobbery but I don't think you're supposed to ever zap in the microwave. Using a thermos rules imho

I don’t have a Chemex, I use a Hario V60 but either one would work. A thermos is great for keeping coffee hot.

use a thermos or just get a huge ass insulated "coffee cup"

Isn't a Mr. Coffee essentially a pour-over that can keep it warm?

in my experience, not even close

give in to TECHNIVORM MOKA

i fucking love brewed coffee. 12 cup pot or gtfo.

I remember at my pre-covid office, so many people would auto-pause to get an 'early'cup... that the pot would be empty before it was even finished brewing

My main concern with the Mr. Coffee is the burner under the carafe that keeps the coffee warm. If you immediately take the brewed coffee and dump it in a thermos, it can be fine. Also in my experience for best results you should brew less than the maximum capacity of the machine, because there’s not enough room for the right amount of grounds.

map otm

although I guess mine is 9 cup, but it does have an insulated carafe
https://www.oxo.com/barista-brain-9-cup-coffee-maker.html