I hate coffee

feiw that kettle, the bono, costs like 70 iirc. bu the time you add the other pour over gear you can get a very nice drip machine that you don't have to stand over for ten minutes to make a pot

sorry buono

agree about paper filters. helps to pre wet the filter with boiling water

communing w/the coffee is a profound experience

yah they pre wet the filters

I do like watching the beautiful brown red foam the bubbles up

yah see

over in east asia there's a company called tiamo that just copies all of hario's designs you can probably find the tiamo version of the kettle for half the price, unfortunately it doesn't look like they do retail sales in america but maybe you can find some nyc coffee shop that imports them wholesale for cheap

I commune with the coffee when I drink it

https://www.youtube.com/watch?v=N-gWPQvdDqs

I am v. skeptical that anyone could reliably pass a blind taste test to tell the difference between a cup made w/ the 'perfect pour over method devices' and a cup made w/ a $1 piece of plastic device and a regular kettle but I guess you are paying for the bougie zen experience or whatever

I do like watching the beautiful brown red foam the bubbles up

― the prurient pinterest (Hurting 2), Saturday, March 10, 2012 11:54 AM (2 minutes ago) Bookmark

yeah this is a good indicator of how fresh the coffee is, the more 'bloom' the fresher it is, it's CO2 iirc, some people like really freshly roasted others like it after it's 'settled in' 2-3 days after roasting others like it even longer after roasting just comes down to your taste budderoos

I commune with the coffee when I drink it

― the prurient pinterest (Hurting 2), Saturday, March 10, 2012 11:57 AM (14 seconds ago) Bookmark Flag Post Permalink

u need to have a more holistic approach

I am v. skeptical that anyone could reliably pass a blind taste test to tell the difference between a cup made w/ the 'perfect pour over method devices' and a cup made w/ a $1 piece of plastic device and a regular kettle but I guess you are paying for the bougie zen experience or whatever

― iatee, Saturday, March 10, 2012 11:57 AM (1 minute ago) Bookmark

this is empirically false btw ; )

next time you are in town we are doing this experiment

okay but you gotta buy the beans + the perfect pour over device

I am v. skeptical that anyone could reliably pass a blind taste test to tell the difference between a cup made w/ the 'perfect pour over method devices' and a cup made w/ a $1 piece of plastic device and a regular kettle but I guess you are paying for the bougie zen experience or whatever

― iatee, Saturday, March 10, 2012 11:57 AM (58 seconds ago) Bookmark Flag Post Permalink

theres that def but it also just makes the process easier, which is what a lot of fancy kitchen equipment is abt, like you dont have to have a good knife to cook well but it will prevent mistakes/avoid frustration/let you flow in the zone, tho this coffee stuff prob isnt as necessary for good coffee as a good knife is for good cooking

iatee has the right idea though, if you never teach yourself to taste the differences among all the coffees you'll be happy drinking dunkin donuts coffee and will never have to pay a lot of money for coffee

basically I do the pour over at work and the press at home. home coffee tastes better. but I just finally ordered a new bottomless porta filter for the long out of commission pavoni so that's probably going to take over

obvs there are coffee devices that make a huge difference but in the case of the poor over i think hes prob m/l right

ultimately I find the beans, freshness and grind make more difference than the technique as long as its within a range of acceptable technique

ime there's a big diff between a nel drip and a paper drip, and also a big diff between a swissgold and a paper drip xp

xp to dan

nah there is a difference between not tasting the difference between types of coffee and being skeptical that the shape of the filter you are pouring it in is going to affect the taste in a detectable manner

yah beans and grind are obvs key, shape of the filter/subtlety of the kettle im not so sure

i am doing a thing at work where i have to always be with one of my bosses because he is teaching me things and we finished something extra early one day this week and he was like do you wanna get coffee and work on this other thing we can go to dunkin donuts and i was like *ew* and then i felt kind of guilty but i hate dunkin donuts coffee. that is one of the ways i ended up going to starbucks this week.

hav u tried the new starbucks blonde

I feel w/ paper drips the pouring process does matter, if you pour in all the water at once it drains really quickly and you get thin and weak coffee

yah pouring over slow is key too

starbucks blonde is p lol, after years of burning the hell out of their beans they are finally thinking about offering a city roast

I def get shit at work for not using the Keurig but one must maintain some dignity even in an office

oh yeah obv don't pour in all the water at once it pushes the coffee out of the way

i saw the blonde thing but i don't like light roast so i did not get it

I use a melitta plastic pourover w/ melitta brown paper filters when Im at my parents house, it's totally ass coffee :(

http://i.imgur.com/LIIS5.jpg

feel like this is prob close to iatee's $1 filter

I love light roasts but sbux beans are shit

i didn't know that city roast meant light roast everywhere. why do they call it that? is there a suburban roast (not for iatee) and a rural roast.

city roast is what people 'in the know' call it congratulations you are now in the know

it feels good

there should be a thread where people in the know for various things help us learn what words we need to know to be in the know

I don't really get all the sbx hate. No, it's not the best coffee ever, but there is so much worse coffee in the world (hello, dunkin donuts, diners, etc.).

the rocky is a p serious grinder - what espresso machine?

The machine is also a Rancilio--Sylvia (Silvia?) model. Husband wants to upgrade to the next Rancilio up, but that thing is lolhuge and I'm like wtf we are not running a coffeehouse here dude.

i ended up getting another french press because i could not decide on drip pots! i got an oxo one that has a stainless sleeve (meant to keep coffee warm) and a "grounds keeper" to help make grounds disposal easier? we shall see...

i use a breville bcg450 burr grinder that i got at crate & barrel for about $100, it's lasted me about four years now and shows no signs of slowing down. i couldn't justify the price of the rocky and i actually prefer the look of the breville (italian design usually turns me off) but i will say that grinding the beans fresh with a burr grinder makes more difference in my experience than just about anything else.

i use a glass chemex and pre-wet the unbleached chemex filters. this usually takes care of any flavor from the paper. as a chemist i have a glassware fetish and i also don't like mixing food, plastic and heat. but i usually make two 16-ounce tumblers in the morning, if i were making a smaller amount i would probably not use a chemex.

The Sylvia is a good machine - that and the Pavoni Europiccola are kind of considered the gold standard of the lowest tier of high-end machines, if that makes sense. Like you basically have to spend a lot more money to get anything better.

I've used a Capresso burr grinder for about five years now and it still seems to work well. I basically asked the coffee equipment guy at Zabars what the lowest priced grinder I could get that would still give me proper espresso was, and he recommended that one. You can get a great shot, it just doesn't have the precision of a higher-end machine and also is a bit messy to work with. You can also adjust your tamp against your grind to get the right pressure. It's perfectly fine for french press coffee, of course.

At work we have a Hario hand-powered grinder, which was the cheapest way we could get a decent burr grinder (me and the two other people who chipped in to get good coffee and pour-over gear). I'm not crazy about it -- I feel like the finest setting is still very coarse, and it's hard to adjust.

I guess part of the appeal of pour-over is the low-tech, off-the-grid vibe. Espresso is probably power-intensive. Drip coffee a little less so. Of course you still need fuel to heat the water for pour-over so it's not completely impact-free.

also your coffee beans are shipped from very far away places

see i don't make espresso, only pour-over filter coffee. so i only need to ever grind at medium, sometimes fine or coarse for cooking but it's not really mission-critical to get a perfect grind for coffee ice cream or whatever.

grinding the beans fresh with a burr grinder makes more difference in my experience than just about anything else.

this has also been my experience

i keep my beans in a bamboo canister with a vacuum seal lid

now i understand how this keeps them cool and dry and out of light, but the airtight part sort of makes no sense - I mean, there is plenty of oxygen in there, they're going to oxidize anyway, so what diff does it make if they oxidize under fresh or stale air??

― the late great, Monday, February 27, 2012 7:20 PM

get yr 'îron game up, rap

http://www.koracoffee.com/index.php?main_page=product_info&products_id=57

http://img.auctiva.com/imgdata/1/1/2/8/7/0/7/webimg/524562846_o.jpg
http://img.auctiva.com/imgdata/1/1/2/8/7/0/7/webimg/524562859_o.jpg

I need to find a kettle w/ a spout like that

― flagp∞st (dayo), Saturday, March 10, 2012 11:48 AM

if i didn't already have the hario i'd get this cuz its half the price

http://www.amazon.com/Bonavita-Pouring-Kettle-1-Liter/dp/B005YR0IBU/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1327523010&sr=1-2

http://ecx.images-amazon.com/images/I/41GOdQpknDL._SL500_AA300_.jpg