Coffee

oh those are great. If I was going to buy another drip maker, that's the one I'd get.

people

i’ve cut back to one cup a day :(

Says who, some quack doctor??

Says who, some quack doctor??

yeah i’m down 1 cup a day on weekdays but i cheat it to two cups on weekends because coffee fucking rules

i only drink one cup most days, but its very large

It’s nighttime but I’m drinking coffee right now

moccamasters look great. appreciate that they’re not too “interior design”-y. i see these more expensive ones made with walnut and other fancy wood. around hot water? or they have lots of thin-looking glass parts. these on the other hand look suitably utilitarian

voooorm

I like that sort of sweet flavor you get when you really dial in the proportions on a light roast. Might get a chemex and see if I get more of that.

That's generally the type of flavor that I go for with my pour-over setup. Somewhat light-bodied, light roasts, freshly roasted, generally made not too strong (I use 30g of coffee for about 550ml of coffee - enough for two 10oz mugs). I switch between a Hario V60 and a Kalita Wave, depending on my mood. Results are similar with either. When I want to make a smaller amount I use an Aeropress. In my experience, that often produces a slightly sweeter, less bright flavor than the pour-over. But it only makes enough for one small cup (after adding some hot water to dilute it).

how many grams of coffee in this big cup?

i started doing 25g in 400ml instead of 500 to accommodate new thermoses. i wonder if i lost out on some kick

Our Bonavita died and i got a metal French press I'm going to use forever. Costariccan sock when I'm feeling fancy.

I am doing 50g coffee to 800g water in french press for my wife and I to each have two small cups. I'm starting to think my brew time is too long, especially with this natural coffee I have now.

My wife makes the coffee half the time and just eyeballs everything. I think I'm more consistent, but it's not like night and day.

I figured out approximately how long it takes my grinder to crank out one unit of ground coffee and just leave it at that setting

re brew times i will share with the coffee thread a fun coffee brewing knowledge, coffee brews in three phases which we can detect the smells of, the first one smells vegetal sort of grassy if you will and the coffee has very little body if you stopped here it would be the classic weak under extracted cup of cof, the second phase is the good stuff it smells like chocolate and has body and other good things like caffeine, the third phase is where the bitterness comes in you want a lil bitterness but not too much a very bitter cup is over extracted coffee, so you want to complete the second phase a do a little of the third thats the ideal cup of coffee more or less

so with a french press say you could remove the top give it a lil stir and smell it a few times during the brew, or even better is to make cowboy coffee and just smell it the whole time

i found that learning to detect those phases helped me to become a better and more fulfilled coffee person and its just interesting, also when someone steals coffee from a pot thats still brewing and thinks theyre getting the good stuff when really theyre getting the bad stuff and fucking up the balance of the whole pot its kind of funny

damn, lag∞n dropping the deep knowledge

also, I pulled my carafe out mid brew this morning to pour a cup :(

smh

when someone steals coffee from a pot thats still brewing and thinks theyre getting the good stuff

I hate it when baristas do that, but I bite my tongue. It happens sometimes because they didnt notice the pot was empty. So they start it brewing and then fill your cup from the pot while its still brewing.

thats a major violation

lol thanks for this. venturing out to the coffee internet only confuses me

been getting on well with the 50g in 800ml, 4 minute French press for me and the missus daily. 91 Celsius. naturally

thats a major violation

Yeah, probably what I should do is when I see them start brewing a fresh pot, is to change my order to an Americano.

800ml yield

🤔

re brew times i will share with the coffee thread a fun coffee brewing knowledge, coffee brews in three phases which we can detect the smells of, the first one smells vegetal sort of grassy if you will and the coffee has very little body if you stopped here it would be the classic weak under extracted cup of cof, the second phase is the good stuff it smells like chocolate and has body and other good things like caffeine, the third phase is where the bitterness comes in you want a lil bitterness but not too much a very bitter cup is over extracted coffee, so you want to complete the second phase a do a little of the third thats the ideal cup of coffee more or less

so with a french press say you could remove the top give it a lil stir and smell it a few times during the brew, or even better is to make cowboy coffee and just smell it the whole time

i found that learning to detect those phases helped me to become a better and more fulfilled coffee person and its just interesting, also when someone steals coffee from a pot thats still brewing and thinks theyre getting the good stuff when really theyre getting the bad stuff and fucking up the balance of the whole pot its kind of funny

― lag∞n, Monday, January 23, 2023 11:23 AM (forty-eight minutes ago) bookmarkflaglink

Ah, this makes so much sense. I have actually tried pouring from the carafe before the brew is finished and noticed it doesn't taste right. I have also definitely noticed in doing my pour-over that pouring too little or too much water (or taking too little or too much time) can really impact the taste.

I've always been too lazy to measure water and grinds, but I should probably start. I just kind of eyeball it. TBF sometimes I feel like I can tell a lot from the quality and color of the foam that bubbles up on the coffee while I'm pouring. The grinds speak to me.

your bog standard hardware store food scale is now so good, i can't imagine measuring beans any other way. i get roasts all over the map so not going to try to get to eyeballing.

shd add that theres kind of a phase zero too think a lot of people know about this "the bloom" where the grounds are gassing off and brewing isnt happening at all its just air coming out, thats why people sometimes throw away the first bit of a pour over then continue

^^^^^ a scale is like 25 bucks

I've heard that as a thing to do with recently roasted beans. Doubt I could ever tell the difference between bloomed and not.

i think just dilutes the cup a little, yr basically pouring water through grounds and theyre releasing gasses instead of liquid so what comes out the other end is more water than coffee, personally dont think its a big deal, its is kind of fun to watch it bloom in a french press or whatever the grounds all puff up

That's my favorite thing in the whole process, that really rich looking foam when the coffee is blooming and before adding the rest of the water is very satisfying for some reason.

Yeah, it looks cool, although generally smells a bit sour and funky at that stage.

I make coffee with an Aeropress and I find it hard to make a bitter cup regardless of brew time, but that might also have to do with the fact that I'm using a pretty large dose of the cof part of coffee.

I bought half and half this week fo rreasons I will keep secret. However I will say the deeper load of milkcream certainly inlfuences the overall pasring of the coffee onto the taste buds?

would imagine the areopress loses temp pretty fast prob has something to do with it, its a weird method cause u let it brew sitting there in the water like say a french press but then it also relies on pressure like espresso xp

the nicest thing abt an aeropress is its little sigh of joy

correct

this is also when, if i’m reading lagoon right, the bitterness is released, which also checks out

the bitterness is released out of me, to be replaced by content*

*all possible meanings

"So don't be tempted by the shiny apple
Don't you eat of a bitter fruit
Hunger only for a taste of justice
Hunger only for a world of truth
'Cause all that you have is your soul"

Tracy Chapman

xp yeah I've experimented with tossing out the "bloom" water but haven't noticed a big difference.

On the flipside, the worst fucking thing ever is when you realize you forgot to toss the water you used to wash the filter. I need a cup of coffee so I can make my coffee amirite folks

lol i did that once with the last beans i had, sad day

my move with the bloom is to use as little water as possible and then give the grounds a good stirring so that the bitter steam is released

i think the bloom is a good idea. i use 2 g water / g of grounds (i have the chemex on a scale)

as someone mentioned way upthread you don't want to do the bloom for too long because then the ground settle and compact and also dry a bit, then when you do your pour the water just runs unevenly through the channels the released gases made and it's not as good as it could be

so i just watch it until the obvious bubbling starts and then continue the pour. my usual formula is 15 g water / g of grounds including the bloom. i know people that do the 15 mL / g on top of the 2 mL / g for the bloom. based on some comments upthread i might up the total to 20 g, maybe it'll help me use less half and half, which is freaking expensive nowadays

sorry, visible bubbling stops*

speaking of overly design-y stuff i need to confess that i bought a fellow ode grinder during the lockdown, it's been about two years of roughly daily use and it's already giving up the ghost. should have known better after my experience with their kettles!

depends on how much cof you're making, but I've been real happy with my hand grinder

would imagine the areopress loses temp pretty fast prob has something to do with it, its a weird method cause u let it brew sitting there in the water like say a french press but then it also relies on pressure like espresso

maybe but is an Aeropress going to lose temp faster than a v60? maybe the lack of bitterness is because Aeropress gives even extraction? maybe Aeropress is just better hm?

I'm joking though, v60 seems to be able to get flavors out of light roast and/or natural process that I haven't been able to get with Aeropress.

the v60 youre constantly pouring hot water into it where the areopress is just chillin in a plastic tube, plus if you scald the v60 first its pretty think ceramic idk

xxp i used to pound through 50-100 g of beans a day when i was "locked down" (and before that when i was younger and could drink more coffee) but i've cut back to 15-25 g, just a couple mugs before the sun comes up. i assume that's manageable with a hand grinder? what kind do you have?

personally i've never gotten great coffee out of an aeropress, even when i was doing inverted pours and had bought a metal filter to use instead of the paper ones. i don't think it's a great product but it has a coo0l backstory (invented by a guy who sells frisbees?) and story (drink coffee that's supposedly comparable with $1000 espresso machines)

I've heard that as a thing to do with recently roasted beans. Doubt I could ever tell the difference between bloomed and not.

― maf you one two (maffew12), Monday, January 23, 2023 12:25 PM (yesterday)

you can definitely tell, back when i'd buy beans roasted to order they always tasted too vegetally/grassy until you gave them a few days to rest, coincidentally the amount of bloom correlates with how freshly roasted they are too iirc, more bloom = more freshly roasted

flying novelty discs, making cof, it’s all fluid mechanics if u really think abt it

i assume that's manageable with a hand grinder? what kind do you have?

Yeah normally it takes as long for the water to get to temp as it does for me to grind the beans. I do 28-38g a day usually no problem.

I have a Comandante C40 grinder which has been great, but I've heard 1Zpresso grinders are just as good, and they're cheaper. Maybe this one.