Coffee

How does one clean a Capresso grinder properly? I'm not sure I've ever really thoroughly cleaned it lol

I think Peet's is basically STarbux

also - Apples - a typicaly pairing with coffee? would APPLES AND COFFEE be a place people would shop dine

peet's is not that great but i think still much better than starbucks

i got into it in college, when i lived a couple blocks (spruce and cedar) from the original peet's in berkeley

peets has declined in the past few years trying to be more sbuxy with their offerings but they are still a far better goto for decent cup of coffee

i have been going to my local for 15 years, its always calm & quiet & pleasant

peets has declined in the past few years trying to be more sbuxy with their offerings but they are still a far better goto for decent cup of coffee

i have been going to my local for 15 years, its always calm & quiet & pleasant

yeah of the big chains they have by far the classiest interiors!

I take mine outside with a can of compressed air a few times a year.
― john shopkins (naus), Thursday, February 2, 2023 10:58 PM (yesterday)

huh, does it introduce any off flavors? compressed air is basically hydrocarbons like butane/propane and/or refrigerants like r-134

i've used compressed air, that stuff is obviously volatile (since it's compressed gas) so any condensation will generally evaporate real quickly, but since i don't want to expose myself to any more carcinogens than strictly necessary i always wipe surfaces down with a dry rag after i do that

(we used to rinse our hands with ether, acetone, methanol etc during organic chem lab ... ah, the old days)

The compressed air is just to get all the fine grounds out. I wash the hopper and burrs and everything else either in the sink or wipe down with a damp cloth (for the main body). Then I’ll towel dry everything then let it air dry overnight. I haven’t noticed any off-tastes in my coffee despite the can having a bittering agent to prevent inhalant abuse.

There's a coffeeshop around the corner that has funky natural processed coffee. Have not been able to reproduce those flavors with an Aeropress. At best it's mildly syncopated.

civet poop coffee?

https://www.wsj.com/articles/robusta-coffee-bean-bitter-revival-arabica-11675867793

article doesn't mention that arabica is likely to die out due to climate change, retconning robusta -> futureproofing profit streams, i imagine that's gotta be part of the draw too

this idea that climate change is going to kill arabica doesnt scan its a big world i think theyll find some spots to grow cof

yeah it won't die out completely but it'll get scarce and prices will go up

scientists have been banging the drum for a while now, see article from 2014 https://www.science.org/content/article/climate-change-could-slash-coffee-production

and updated for 2022 https://www.cnn.com/2022/01/26/business/coffee-climate-change/index.html

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