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Lighter roasts have more caffeine.
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Nov 26, 2018 13:09
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| # ? Apr 28, 2024 00:37 |
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Decaff is made by processing the beans in a certain way (they are always well roasted, for one). The caffeine content can surely be increased as well by tweaking those parameters of the process in the other direction Starbucks probably puts caffeine content as top priority for their beans because people then get more addicted and Starbucks is the big evil corp of coffeeshops Oromo fucked around with this message at 18:05 on Nov 26, 2018 |
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Nov 26, 2018 18:01
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Oromo posted:Decaff is made by processing the beans in a certain way (they are always well roasted, for one). The caffeine content can surely be increased as well by tweaking those parameters of the process in the other direction If Starbucks cared about caffeine content above all else they would be serving much lighter roasts, as those naturally contain more caffeine (the roasting process burns it off). In fact, as Starbucks' target market's (average Americans) preferences have swung heavily towards huge, milky/sweet beverages they've had to further darken their roasts in order for the coffee flavor to cut though all that dairy and sugar, resulting in bitter, burnt roasts. 25 years ago their espresso was actually palatable, though not to my preference at the time.
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Nov 27, 2018 02:50
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Starbucks probably just dumps more espresso into their drinks. Their serving sizes are huge also.
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Nov 27, 2018 03:22
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Starbucks coffee is strongly caffeinated while their espresso drinks aren't. They put only a single shot of espresso into a tall drink (12 oz), two into a grande (16oz), and also only two into a venti (20 oz). According to their website a tall made with Pike Place/"medium roast" coffee has 235 mg of caffeine while a tall pumpkin spiced latte has 75mg of caffeine, but a grande pumpkin spiced latte is made with two shots of espresso so it has 150mg of caffeine.
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Nov 27, 2018 05:10
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I was told that Starbucks roasts are so dark because they wanted their coffee to taste the same everywhere, but because they have so many stores over the world they have to source their coffee from pretty much anywhere, then roast it to blackness so there isn't even a hint of the origin of the coffee left.
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Nov 27, 2018 06:54
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More like they can get away with buying cheap garbage since it all tastes the same after conversion to charcoal.
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Nov 27, 2018 13:39
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I think it's both. Starbucks correctly realizes that people want a predictable experience, not a good one. See, e.g. McDonalds. Upside? Overroasting beans means cheaper beans are fine.
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Nov 27, 2018 14:55
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bizwank posted:The decaffeination process is done before the beans are roasted, and they can then be roasted to whatever level you desire; decaf is most certainly not always well roasted. There is no process by which you can add extra caffeine to a coffee bean that I'm aware of, nor anyone doing so, but please post a source if you have one. If more roasting burns the caffeine away it explains why many (all I've seen - which is not much tbh) decaff beans are sold well roasted. But it makes the Starbucks high caffeine content a mystery. Don't you think they add robusta? Many espresso blends, even expensive ones, contain some robusta
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Nov 28, 2018 14:39
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Beans are made decaf by washing them with some kind of solvent, not by roasting them into oblivion. The decaf beans are then roasted dark to mask any off flavours caused by decaffeination, plus there's the perception that if you're buying decaf coffee then you don't care about taste anyway and will drink the worst most burnt coffees. It's a shame because when I (briefly) tried to cut caffeine out of my diet it was hard to find a decaf that actually tasted like coffee, though some microroasters will sell quality decaf.
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Nov 28, 2018 18:03
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There are decaf green beans available out there, but since I don't drink it, I can't say as to how they taste.....
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Nov 28, 2018 18:27
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I get decaf beans to roast from Sweet Maria's and take them to my mother when I go visit. They are weird to roast but taste much better than the average decaf out there. https://www.sweetmarias.com/green-coffee/decaf.html
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Nov 28, 2018 20:05
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Yeah, Swiss Water decaf coffees tend to be quite good, but I still tend to see them roasted pretty dark anyway, so I'm not actually sure how much of an impact the process really has. Our decaf blend is always a little darker because it helps us develop a flavour profile that we can keep pretty consistent no matter what beans we're using. It seems like our decaf customers prefer it that way. I definitely think it would be cool to decafinate one of our single origins and roast it the same as the regular cafinated version, but I don't think I can talk anyone into it.
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Nov 28, 2018 21:49
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If you like bright, citrus notes Three Raven's Blend from Velton's is a great medium roast decaf.
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Nov 29, 2018 00:05
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Can anyone recommend a high quality thermos that is made in the US? Or somewhere other than China?
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Nov 29, 2018 03:47
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Lovelyn posted:Can anyone recommend a high quality thermos that is made in the US? Or somewhere other than China? Zojirushi is top notch.
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Nov 29, 2018 03:51
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Zojirushi is awesome if you enjoy drinking your coffee 9 hours after you brew it.
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Nov 29, 2018 05:00
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DangerZoneDelux posted:Zojirushi is awesome if you enjoy drinking your coffee 9 hours after you brew it. I don’t think my old thermos was a zojirushi, but I had one off amazon that had this same “problem.” I kept getting the initial pang of a caffeine headache because the coffee was too hot to drink.
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Nov 29, 2018 06:53
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DangerZoneDelux posted:Zojirushi is awesome if you enjoy drinking your coffee 9 hours after you brew it. That really annoyed me at first so now I either pre-cool the coffee or cool the thermos a lot while I make the coffee. Or ideally put a latte in since they are already at drinking temperature when I make them
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Dec 1, 2018 19:52
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Are any of the canister milk frother devices worth owning? I have a "Brikka" mokapot which actually makes some decent crema considering what it is. I usually add a bit of cream and I'd love to have it FROTHED. I had one of the battery-powered wand frothers once and it was a joke so I wonder if the canister style ones are any better. I do not see them for sale on any of the snooty espresso sites so maybe that is not a good sign... or they assume you have a proper espresso machine :/.
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Dec 3, 2018 11:40
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Associate Christ
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They don't really do the microfoam you get from fancy coffee shops. It's just a large volume of flavorless froth and you won't be doing anything like latte art with it.
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Dec 3, 2018 14:06
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Mu Zeta posted:Goons with Sporks >The Coffee Thread: It's just a large volume of flavorless froth and you won't be doing anything like latte art with it. New thread title please, mods
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Dec 3, 2018 16:30
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I have the Aeroccino frother that came with my Nespresso and it's good at heating milk and giving it some body. If you leave the spring in it you can get some insane foam but you're definitely not going to be making latte art like the above poster said.
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Dec 3, 2018 20:23
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Heh I am not trying to make art, just add some nice texture to the milk. The nespresso one looks neat but is a bit more expensive than I would consider spending on something like this. If I end up buying something I will report back how foolish I feel after.
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Dec 4, 2018 11:18
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DangerZoneDelux posted:Zojirushi is awesome if you enjoy drinking your coffee 9 hours after you brew it. I got my mom a Zojirushi as a gift a while ago and at first she was convinced there was a hidden heating element somewhere in the mug because of how hot her coffee was hours later.
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Dec 4, 2018 16:58
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I went against my better judgement and got a Rancilio Silvia before getting an espresso-centric grinder. Anyone here have luck getting a decent grind with a Lido 3? I've set it to barely above the point where the burrs rub, have dosed in 14 grams, and tamped with a calibrated tamper but have consistently gotten 45 ml out in about fifteen seconds. It doesn't taste terrible, but there's definitely room for improvement.
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Dec 4, 2018 23:37
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Spiggy posted:I went against my better judgement and got a Rancilio Silvia before getting an espresso-centric grinder. Anyone here have luck getting a decent grind with a Lido 3? I've set it to barely above the point where the burrs rub, have dosed in 14 grams, and tamped with a calibrated tamper but have consistently gotten 45 ml out in about fifteen seconds. It doesn't taste terrible, but there's definitely room for improvement. Something seems off here. Forgetting about equipment for a moment, I believe 45ml is equivalent to 45 grams. Rule of thumb I use is a 1:2 ratio ground beans to liquid in the cup. When I do 20.2g in, 45g out doesn’t taste great (38-42 is fine). Your 14 in should be 28 out or so. Maybe try dosing more (use a double basket), since in your case dosing less will be an even shorter time, and you need longer. Maybe 20 grams in your double basket will take a longer and give you a better tasing 40-45ml espresso. Edit: also check your puck for holes or channeling. Could be a distribution issue on top of the ratio. Channeling would make it go asterthan you want, and make the taste more bitter/astringent.
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Dec 5, 2018 01:20
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Ultimate Mango posted:Something seems off here. Forgetting about equipment for a moment, I believe 45ml is equivalent to 45 grams. Rule of thumb I use is a 1:2 ratio ground beans to liquid in the cup. When I do 20.2g in, 45g out doesn’t taste great (38-42 is fine). The stock Silvia double baskets looked to be rated at about 14g, and there's little headroom between the puck and grouphead when I try to bump the dose up to the 17ish range. I'll try increasing the dose tomorrow morning and checking out the spent puck for channeling.
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Dec 5, 2018 01:49
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Spiggy posted:The stock Silvia double baskets looked to be rated at about 14g, and there's little headroom between the puck and grouphead when I try to bump the dose up to the 17ish range. I'll try increasing the dose tomorrow morning and checking out the spent puck for channeling. Yeah, I completely forgot to mention that I use a 20g bottomless basket. Your Lido should be capable for making good grounds for you. You may also want to temperature surf if you don’t have a PID. If you go with a full basket, however many grams, just brush or wipe off the screen if anything is stuck there.
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Dec 5, 2018 04:53
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Spiggy posted:I went against my better judgement and got a Rancilio Silvia before getting an espresso-centric grinder. Anyone here have luck getting a decent grind with a Lido 3? I've set it to barely above the point where the burrs rub, have dosed in 14 grams, and tamped with a calibrated tamper but have consistently gotten 45 ml out in about fifteen seconds. It doesn't taste terrible, but there's definitely room for improvement. fwiw everything I’ve read says the Lido 3 works but a lot of people get the Lido E for the sole purpose of “never, ever, ever changing their espresso grind setting once they get it dialed in”.
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Dec 6, 2018 10:19
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Are there any recommended kettles in the 30-40 dollar range? My office went through a relocation exercise, and I was moved away from the office breakroom with a hot water spout.
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Dec 6, 2018 18:57
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Does anyone iced coffee? Or cold brew?  I need an honest opinion, am I weird for asking for a splash of cream in my cold brews or putting a splash when I make cold brew?I need verification that the local baristas are the weird ones, and not me. ShortyMR.CAT fucked around with this message at 21:29 on Dec 7, 2018 |
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Dec 6, 2018 21:04
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ShortyMR.CAT posted:Does anyone liked coffee? Or cold brew? Do you like it without the cream? Do you like it with the cream? My advice? Get the one you like and don’t give a gently caress what the barista thinks unless you are trying to get in their pants. Also, if they give you poo poo for how you like your coffee, definitely don’t tip*. *unless, again, you are aiming for the pants.
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Dec 6, 2018 21:15
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I never tip  Good to know, I recently discovered using heavy whipping cream and I don't know if I can drink coffee any other way now adays. Heard good things about butter aswell. Not to say I don't drink coffee black. Local Nitro Cold Crew shop has wonderful brews on tap. I'd happily drink them as is, but every now and then when I ask for cream they point me to the back corner where they keep the powered cream.  I hate powder
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Dec 6, 2018 21:32
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ShortyMR.CAT posted:I never tip A coffee shop has powered cream?? That seems weird.
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Dec 6, 2018 22:30
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I use my Breville frother to cold whip some lactose free milk. Shits like drinking a chocolate milk shake when I mix it with my cold brew, no need for added sugar either. Best hot summer drink
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Dec 6, 2018 23:52
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ShortyMR.CAT posted:Does anyone liked coffee? Or cold brew? I either have my coldbrew black or with enough extra poo poo to be categorized as a frappucino, anything in the middle feels like a weird uncanny valley of nasty to me. qutius posted:A coffee shop has powered cream?? That seems weird. I mean it sounds to me like they're making a "if you can't drink it black your taste is terrible and you deserve powdered creamer" kind of statement, but Democratic Pirate posted:Are there any recommended kettles in the 30-40 dollar range? My office went through a relocation exercise, and I was moved away from the office breakroom with a hot water spout. There's a Bonavita that's usually $50 on sale for $25 right now (at least, on my screen). If you ever drink tea I feel like getting one without a thermometer is a travesty, but those also run into the $80 range so
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Dec 6, 2018 23:56
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Cream in cold brew is way more acceptable than in hot brew IMO. Not weird at all. It's very well-suited to it, especially since there's no real risk of screwing up the temperature. (I say this while drinking a creamed-and-sugared hot brew, so not judging)
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Dec 7, 2018 13:56
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If I have lovely coffee (read: Starbucks, Dunkin, etc), I have to add milk, half and half, sugar, etc. Decent coffee, which is pretty much 8 O'Clock or better, I can drink black.
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Dec 7, 2018 15:11
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| # ? Apr 28, 2024 00:37 |
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Ursine Catastrophe posted:There's a Bonavita that's usually $50 on sale for $25 right now (at least, on my screen). If you ever drink tea I feel like getting one without a thermometer is a travesty, but those also run into the $80 range so Re: cream in coffee: yes for cold brew, no for hot coffee. I can drink cold brew black, but a splash of half and half is great for everything besides calories imo.
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Dec 7, 2018 17:19
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