|
Scaramouche posted:When I'm that low I just bung ground coffee, jeez have some standards man I know. I was at work and it's all they had. I am a terrible person. To continue my bad coffee choices, I'm drinking United Airlines coffee right now. Significantly better than Keurig, slightly reminiscent of McDonald's coffee (which I don't think is bad at all). I'm on vacation to rural Michigan so coffee choices are going to be thin for a while. Maybe I'll find a Tim Horton's while I'm there.
|
#
?
Jun 2, 2017 15:58
|
|
|
|
| # ? May 26, 2024 11:01 |
|
|
a mysterious cloak posted:I'm on vacation to rural Michigan so coffee choices are going to be thin for a while. Maybe I'll find a Tim Horton's while I'm there. The number of choices might be thin, but don't give up hope. There is at least decent coffee all over the place these days, just gotta know how to search and find it. Hell, Kickapoo Coffee can hold their own nationwide on their bean selection and roasting, and they're located in the middle of no where Wisconsin in a town of 4000 people.
|
|
#
?
Jun 2, 2017 17:02
|
|
|
Madcap roasts in Grand Rapids and I'll happily vouch for them, and you're likely to find it in at least one or two shops around.
|
|
#
?
Jun 2, 2017 22:18
|
|
|
Why is it so much harder to push cold brew through an aero press compared to normal coffee? Is there anything I can do to make it easier? Maybe a finer or coarser metal filter?
|
|
#
?
Jun 3, 2017 06:51
|
|
|
Fine suspended particles clog the filter. I use a cheap plastic v60 with a paper filter and let it drain at it's own rate rather than trying to force it.
|
|
#
?
Jun 3, 2017 09:35
|
|
|
Hot liquids are also thinner in viscosity so they will pass through a filter easier.
|
|
#
?
Jun 3, 2017 20:20
|
|
|
I'm having a bit of an issue, for some reason the grouphead on my espresso machine and the portafilter (single) I'm using don't really want to line up the way I think they should line up. The problem is basically when I tamp and insert my portafilter the grouphead presses into the espresso even though I've got it right on the line. This causes me to have to clean the machine after every single cup. If I put less espresso in, the shot comes out weak, and the extraction just sucks. http://imgur.com/a/REAFk Any ideas?    
|
|
#
?
Jun 5, 2017 00:31
|
|
|
ILikeVoltron posted:I'm having a bit of an issue, for some reason the grouphead on my espresso machine and the portafilter (single) I'm using don't really want to line up the way I think they should line up. Pretty sure that's not a level mark, it's the retaining ridge that works with the spring clip in the portafilter to hold the basket in place. Judging by the photo you might be grinding a bit to coarse. Maybe less coffee with a finer grind and firmer tamp? Do you know what the mass of your current dose is?
|
|
#
?
Jun 5, 2017 01:44
|
|
|
Oneiros posted:Pretty sure that's not a level mark, it's the retaining ridge that works with the spring clip in the portafilter to hold the basket in place. Nah, I'm not measuring weight or anything. I've played around with grind settings and where I'm at produced the best shots so far, but I'm willing to play around with it a bit. Screwing around with grind is a huge PITA though (too much waste). I guess it can't be helped.
|
|
#
?
Jun 5, 2017 02:00
|
|
|
That looks like a really course grind. Grind much finer. Also throw the single basket away; it will always be finicky and inconsistent.
|
|
#
?
Jun 5, 2017 02:21
|
|
|
ILikeVoltron posted:Nah, I'm not measuring weight or anything. I've played around with grind settings and where I'm at produced the best shots so far, but I'm willing to play around with it a bit. Screwing around with grind is a huge PITA though (too much waste). I guess it can't be helped. Weight is a pretty critical measurement in espresso making. Not to say that people, or you, can't eyeball things and get a good result but with single doses there is very, very little margin for error. You can get good 0.1 gram scales for about  these days and I highly recommend one, even if you don't use it every day. At the very least it'll let you communicate what you're working with to others.Secondly, waste when working with espresso is just part of the deal. You can definitely work to minimize it (I use only a few roasts from a couple roasters that i've worked out the grinds for ahead of time and I individually vacuum pack and freeze 20g doses when I get a new bag of coffee) but when you're dialing in a new roast or grinder or basket or machine you've basically got to expect to blow through 3-5 servings. It sucks, but espresso is a finicky beast. Also I wasn't going to suggest it but since someone already did consider forgetting single doses / baskets and going for doubles. They're a lot more forgiving just by virtue of having more coffee to work with. Lastly, if it tastes good to you and you don't mind having to clean the machine that often feel free to just keep on truckin. Taste is king.
|
|
#
?
Jun 5, 2017 02:46
|
|
|
The nut on the bottom of my group head always comes in contact with my grounds, bit that is the amount of grounds that works best in my Silvia from practice. The actual group head is real close, but doesn't touch. If it does touch, it bogs the hell down.
|
|
#
?
Jun 5, 2017 03:24
|
|
|
Not jumping on the grind finer camp (but grind finer), but it could be the group head gasket. Big silicone/rubber ring that seals the head and portafilter. It can get nudged out of place or have stuff get stuck under it meaning it's pressing "down" into the portafilter. Maybe reseat that and check it for damage as well.
|
|
#
?
Jun 5, 2017 04:22
|
|
|
porktree posted:That looks like a really course grind. Grind much finer. Also throw the single basket away; it will always be finicky and inconsistent. Yea, that's just not going to happen. The double I have requires so, so much more ground to be good and I'm just not going to use that much for a single shot. Scaramouche posted:Not jumping on the grind finer camp (but grind finer), but it could be the group head gasket. Big silicone/rubber ring that seals the head and portafilter. It can get nudged out of place or have stuff get stuck under it meaning it's pressing "down" into the portafilter. Maybe reseat that and check it for damage as well. If it isn't right, it came that way. I'll play around with the grind a bit and see before I decide to try and pull the grouphead filter/ring off. I was wondering if it could be that, somehow.. Like if it was just sold with a rubber seal that is simply too big. Oneiros posted:Weight is a pretty critical measurement in espresso making. Not to say that people, or you, can't eyeball things and get a good result but with single doses there is very, very little margin for error. You can get good 0.1 gram scales for about Eh... I hear you, I'm just trying to avoid going hypercritical of the whole process. Taste is right, but it's a little too much work per shot to clean. I'm spending three times as long cleaning the machine as I am making my coffee, turning the whole ritual into a 15 minute thing 3-4 times a day. Worst case I can live with it. Thanks for all the replies peeps. Sadly, I'm deathly reluctant to try dual shot for cost alone. rockcity posted:The nut on the bottom of my group head always comes in contact with my grounds, bit that is the amount of grounds that works best in my Silvia from practice. The actual group head is real close, but doesn't touch. If it does touch, it bogs the hell down. That's the way it's been for me so far (mostly) but I'm going to play around with it a bit more before I give into just having to clean it every single time I make a shot with it.
|
|
#
?
Jun 5, 2017 08:59
|
|
|
Why wouldn't you use a scale? It's super cheap and makes things way easier. I find it impossible to make coffee without one.
|
|
#
?
Jun 5, 2017 12:03
|
|
|
Also if cost is an important deciding point for you, espresso isn't for you - do pour-over instead. Making good espresso is expensive, there's no way around it.
|
|
#
?
Jun 5, 2017 13:41
|
|
|
+1 for both grind finer and buy a scale. A scale will probably pay for itself in reduced waste because you'll be able to dial things in much faster.
|
|
#
?
Jun 5, 2017 16:57
|
|
|
ILikeVoltron posted:If it isn't right, it came that way. I'll play around with the grind a bit and see before I decide to try and pull the grouphead filter/ring off. I was wondering if it could be that, somehow.. Like if it was just sold with a rubber seal that is simply too big. I had a situation today where I ran into the same thing you're reporting. Someone had set the big mythos grinder to single shot instead of double shot, so I ran a single grind twice which ended up with me having way too much coffee in the portafilter. The portafilter seal imprint was exactly like yours, and so apparent it was still present after extraction. So I'd say the problem is Too Much Coffee, and to fix extraction Grind Finer. EDIT-It also took 90 seconds to get a usable amount from the extraction (I was morbidly curious at this point; I'm a professional with professional equipment, don't do this as home, it's called "choking") Scaramouche fucked around with this message at 22:31 on Jun 5, 2017 |
|
#
?
Jun 5, 2017 22:15
|
|
|
That isn't a goup head gasket imprint, it's from the spacer/screen. If the group gasket had junk under it and was lower than it should be it would just make it harder to lock the portafilter into place. Those seals are pretty hard rubber and can't deform enough to get inside the basket. Looks like just too much coffee for that basket (as has been covered). ILikeVoltron, if you want consistent espresso with minimal fuss, waste or cleanup, look at a super-auto. That's pretty much why they exist, and yes, they can be dialed in to pull a decent shot.
|
|
#
?
Jun 5, 2017 22:45
|
|
|
ILikeVoltron posted:Taste is right, but it's a little too much work per shot to clean. I'm spending three times as long cleaning the machine as I am making my coffee, turning the whole ritual into a 15 minute thing 3-4 times a day. Worst case I can live with it. How is cleaning taking you so much time? Dump out espresso puck, put portafilter back on, flush out for a few seconds, and you're done. 
|
|
#
?
Jun 5, 2017 23:32
|
|
|
Jan posted:How is cleaning taking you so much time? Dump out espresso puck, put portafilter back on, flush out for a few seconds, and you're done. He's probably right up against his screen, which means cleaning gunk off there too.
|
|
#
?
Jun 5, 2017 23:37
|
|
|
I clean my screen after every shot and can't see how it would take that long.
|
|
#
?
Jun 6, 2017 00:06
|
|
|
I go right below that line on my E61 Rocket and the screen still gets gunky. You just need extra wet/dry rags around to clean up the filter as well as mysterious flying grounds from all over your coffee station. One of these is key too: 
|
|
#
?
Jun 6, 2017 00:10
|
|
|
I rarely brush mine off but I flush mine before and after use every time, with and without the portafilter.
|
|
#
?
Jun 6, 2017 01:42
|
|
|
Hey guys, dumb question as usual but someone at work is talking to me about "nitro" coffee and they don't really seem to know what they're on about. I can't blame them since it's not something I've heard of either. Some kind of cold brew, they seem to think? Any ideas?
|
|
#
?
Jun 6, 2017 05:44
|
|
|
It's a scam to charge people $5 coffee with little bubbles in it.
|
|
#
?
Jun 6, 2017 06:34
|
|
|
Okay, so that absolutely means the coffee chain I work for is going to get into it, and that's why someone here asked me what it was. Good to know, thanks.
|
|
#
?
Jun 6, 2017 07:09
|
|
|
Fizzy coffee sounds gross
|
|
#
?
Jun 6, 2017 09:31
|
|
|
TheDarkFlame posted:Hey guys, dumb question as usual but someone at work is talking to me about "nitro" coffee and they don't really seem to know what they're on about. I can't blame them since it's not something I've heard of either. Some kind of cold brew, they seem to think? Any ideas? It's coffee(often cold brew) in a keg on a 100% nitro line. There are a couple reasons why this is a good idea. For one, the coffee doesn't oxidize as fast, so it's a great way to preserve coffee. Storing coffee this way also means it can be served on its own without ice - so it doesn't get watered down. The nitrogen gives it a creamy texture kind of like a Guinness. As far as the expense goes - it depends what kind of coffee you're using. It's certainly an extra labor step to make the stuff, but if you're just throwing in some random "mystery coffee" cold brew then yeah 5 bucks is probably a rip-off. The cool thing about "nitro coffee" in my opinion is that if one uses really nice coffee, brews it with care so it tastes really fresh and delicious, the coffee can be served in places outside of a normal coffee shop because it's already brewed and ready to go.
|
|
#
?
Jun 6, 2017 12:04
|
|
|
Wachepti posted:It's coffee(often cold brew) in a keg on a 100% nitro line. There are a couple reasons why this is a good idea. For one, the coffee doesn't oxidize as fast, so it's a great way to preserve coffee. Storing coffee this way also means it can be served on its own without ice - so it doesn't get watered down. The nitrogen gives it a creamy texture kind of like a Guinness. As far as the expense goes - it depends what kind of coffee you're using. It's certainly an extra labor step to make the stuff, but if you're just throwing in some random "mystery coffee" cold brew then yeah 5 bucks is probably a rip-off. The cool thing about "nitro coffee" in my opinion is that if one uses really nice coffee, brews it with care so it tastes really fresh and delicious, the coffee can be served in places outside of a normal coffee shop because it's already brewed and ready to go. Ya, a local KC craft brewery (Stockyards) has coffee on tap and it is delicious. I don't know what they charge for it, I have't been charged for it in other words. Its really tasty after a nice Brunch Stout.
|
|
#
?
Jun 6, 2017 16:51
|
|
|
Cost wise it's comparable to a beer CO2 system with the piping and infrastructure that accompanies it. I've seen a few places selling it and it's sad how they are aping beer culture in how they market it, but I'm not a fan of what I've had thus far. It seems like the gas process kind of "downgrades" the subtlety of the beans into a kind of generic tasting drink with an odd chemicaly backtaste regardless of what goes into it.
|
|
#
?
Jun 6, 2017 19:20
|
|
|
Summer's coming and I've got an unused kegerator at home so I'm probably bringing it into the shop and setting it up for coldbrew. Haven't decided on still vs. nitro yet but I'm going in for a tasting first, they've got a bunch of different roasts to pick from. I could get Stumptown kegs too but for about twice the price.
|
|
#
?
Jun 7, 2017 00:19
|
|
|
Bizarrely Stumptown is mostly what I've had thus far and what I haint been impressed with.
|
|
#
?
Jun 7, 2017 00:30
|
|
|
Yeah ditto. This is what I'm going to go sample: http://www.soscoldbrew.com/our-cold-brew/
|
|
#
?
Jun 7, 2017 00:36
|
|
|
Nitro coffee is so drat good, gently caress the haters.
|
|
#
?
Jun 7, 2017 02:12
|
|
|
I made cold brew gin and tonics the other night. I recommend it
|
|
#
?
Jun 7, 2017 02:21
|
|
|
My local place (Bohdi Leaf) sells Nitro cold brew, but it's like $8. Luckily their rewards program gives free drinks and you can literally get any drink for free. 32oz Nitro Cold Brew, don't mind if I do! Their beans are so good I'm never buying Illy again. And to the goon with the cleaning problem: the superautomic recommendation someone made is good. I was able to get good enough shots and it told me when it needed cleaning. I went the other way and got a grinder and a Rocket, but it does take that daily rinse and a weekly clean.
|
|
#
?
Jun 7, 2017 03:14
|
|
|
mulls posted:Nitro coffee is so drat good, gently caress the haters. Nitro coffee has a great creamy mouthfeel out of a tap. Cold brew tends to be strong and often bitter (and not particularly nuanced) so I don't feel bad just making some sweet whipped cream and putting a little quenelle of it on top of it. They're definitely targeting the beer and home brewing crowd, but if you already ponied up for a nitrogen regulator and tank for stouts, you just need an air manifold and that's probably the cheapest part unless you're going to be adding a dedicated tap for it.
|
|
#
?
Jun 7, 2017 04:57
|
|
|
I stand by my opinion that cold brew is trash. I like bright, acidic coffees and cold brew just takes a giant poo poo on that. Japanese ice brew is absolutely amazing though when you get it dialled in properly.
|
|
#
?
Jun 7, 2017 11:58
|
|
|
|
| # ? May 26, 2024 11:01 |
|
|
Scaramouche posted:Cost wise it's comparable to a beer CO2 system with the piping and infrastructure that accompanies it. I've seen a few places selling it and it's sad how they are aping beer culture in how they market it, but I'm not a fan of what I've had thus far. It seems like the gas process kind of "downgrades" the subtlety of the beans into a kind of generic tasting drink with an odd chemicaly backtaste regardless of what goes into it. Cold brew downgrades the subtlety of the beans - I don't make it but I thought it was a prime use for stale beans  I haven't noticed any chemical after taste, I'm not sure where that'd come from in a gas system unless it was not cleaned or purged before it went into service. (ie residue from the oils and manufacturing process).
|
|
#
?
Jun 7, 2017 16:10
|
|