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I. M. Gei posted:Are coffee bean roaster machines a thing I can buy? Yes, depending on your budget
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Mar 8, 2021 01:45
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GonadTheBallbarian posted:Yes, depending on your budget dang, I was thinking about maybe trying to build one, but now I guess there’s no point
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Mar 8, 2021 02:05
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aldantefax posted:I normally use 30g for grinds but sometimes go higher to 40. I saw on spro's vid that it can only really hold 30? I have a chestnut g1, which is apparently not the one that he was reviewing. My g1 has no issues with 30g, although if you're going any higher you're going to have issues.
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Mar 8, 2021 02:44
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How much bean you wanna roast and what do you wanna spend? Home roasting is a burgeoning scene and places like Sweet Maria's has fantastic resources. Check out their site for more details.
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Mar 8, 2021 03:32
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You can spend 10s of dollars on popcorn-based roasters, or a thousand or two on a fancy automated one.
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Mar 8, 2021 04:44
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I. M. Gei posted:Are coffee bean roaster machines a thing I can buy? A lot of people go the dog bowl / heat gun road. I did, it's pretty low entry. Most people start with the popcorn machine method, then move up to the dog bowl. I'd like a machine but $500 and up is kinda where it's at.
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Mar 8, 2021 07:13
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I. M. Gei posted:dang, I was thinking about maybe trying to build one, but now I guess there’s no point https://www.amazon.com/Wabash-Valley-Farms-22000MG-Original/dp/B010TR1SMW/ Works fantastic. Roast up to a pound with no problems but you do have to stand there cranking it for 8-15 minutes. Cheap and reliable but don't put it in your dishwasher ever. edit : and you need a lot of ventilation or you will set off smoke detectors.
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Mar 8, 2021 09:28
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I. M. Gei posted:dang, I was thinking about maybe trying to build one, but now I guess there’s no point If you have decent electronics skilz and maybe already have a Goodwill convection oven, you may be able to convert it, but that's dicey as heck. And as mentioned, you need garage or patio venting, imo as well. Otherwise the popcorn popper is a go-to that won't break your budget. P.S. Since you're kind of a target in the tools thread, I wanted to let you know I used my Ryobi 5gal sprayer on the fruit trees a few days ago to great success. 👍
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Mar 8, 2021 16:17
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Was lead here from the kitchen equipment thread. Recs on a good coffee grinder or a guide on how to properly make coffee? My wife has a French press that she uses once a day with Dunkin Donut's coffee grounds. She just received a gift of some fancy coffee beans and wants to know more about how to make a proper cup of coffee. She's the only one that drinks coffee in the house so we're looking to just make 1-2 cups a day. We're looking to spend maybe 50-100.
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Mar 8, 2021 18:50
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https://www.baratza.com/shop/refurb Baratza Encore here is $99 and the best overall value. It will handle anything except espresso. Here's the french press recipe https://www.youtube.com/watch?v=st571DYYTR8
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Mar 8, 2021 18:58
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Is it noticeably better than the Oxo Burr Grinder? Also if you're not supposed to plunge the strainer, why not just have a small strainer at the mouth of a spout instead of a whole plunger?
bamhand fucked around with this message at 21:50 on Mar 8, 2021 |
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Mar 8, 2021 21:46
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I. M. Gei posted:Are coffee bean roaster machines a thing I can buy? I am enjoying the Freshroast SR540 I bought for about $250 Canadian last year, you can do about 4 oz (120g) of coffee at a time, takes about 10 minutes. It's basically a glorified air popper but has lots of adjustability for temperature and fan settings. Before that I was roasting on a baking sheet in the oven which made a lot of smoke and would set the fire alarm off in my bungalow a lot. The Freshroast doesn't have that problem, my range hood fan is good enough to wipe out what little smoke gets out of it. I bought mine from these guys (looks like it's up to $270 Cdn now) https://www.pre-umber.ca/products/freshroast-sr540
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Mar 8, 2021 22:06
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Mu Zeta posted:https://www.baratza.com/shop/refurb Was waiting for this to go back in stock. Thanks! 
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Mar 8, 2021 22:09
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bamhand posted:Is it noticeably better than the Oxo Burr Grinder? Also if you're not supposed to plunge the strainer, why not just have a small strainer at the mouth of a spout instead of a whole plunger? You probably won't notice the difference with the Oxo grinder, but the benefit of the Baratza is that their grinders are much easier to repair if anything goes wrong. You can also pay a small amount to upgrade the burrs in the future if you ever really get into coffee.
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Mar 8, 2021 22:11
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bamhand posted:Was lead here from the kitchen equipment thread. In addition to the Baratza, if she's only making for herself, a hand grinder would also do. Can't really go wrong with a Hario slim or plus, and a dose of French press is ground quickly. I would recommend to reserve maybe 10 dollars or so for a digital scale if you don't have one. You don't need a fancy coffee scale for french press, just something that allows to to weigh with .1g precision. These scales can be had for under 10$ I think. Making coffee in a french press is very straightforward. Pour water in and wait, then strain. James Hoffmann on YouTube has a more involved technique, but most of that is really only to filter out the fine grounds that might otherwise go into your cup. If you don't mind those, you can simply plunge down slowly after 4 minutes of those as the actual brewing process is finished by then.
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Mar 9, 2021 00:12
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bamhand posted:why not just have a small strainer at the mouth of a spout instead of a whole plunger? In a press? I would imagine it would quickly clog. You can look at a drip coffee machine and see how long it takes for water to travel through the bed. If it does pour still, I imagine you'll get a lot of coffee grounds being pushed through the sieve. That doesn't happen as easily when the grounds are at the bottom of the can. That's at least what I would expect.
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Mar 9, 2021 00:20
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Lord Stimperor posted:In a press? I would imagine it would quickly clog. You can look at a drip coffee machine and see how long it takes for water to travel through the bed. I thought also that once you compress the grounds, extraction is supposed to stop, or at least slow down a lot, since the water isn't freely intermingling with the grounds. That way you don't need to pour the coffee into a separate vessel right away.
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Mar 9, 2021 03:56
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PolishPandaBear posted:I thought also that once you compress the grounds, extraction is supposed to stop, or at least slow down a lot, since the water isn't freely intermingling with the grounds. Yeah I usually pour immediately just to be all precious about it, but pressing the grounds to the bottom probably does severely reduce the need to do that.
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Mar 9, 2021 14:26
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  has science gone too far
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Mar 9, 2021 14:54
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The video that was posted earlier was saying you should only push the plunger to the surface of the water and no more.
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Mar 9, 2021 14:55
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bamhand posted:The video that was posted earlier was saying you should only push the plunger to the surface of the water and no more. Hoffman's french press recipe is not a regular coarse ground french press recipe, it's a cupping recipe that happens to be made in a french press. It's very tolerant of technique, grind size, and timing - extraction tapers off dramatically once the crust is broken and there's no particular need to separate the grounds from the brew at any point up until it's poured. (You can pour it through a (pre-wetted) paper filter if you want a really clean tasting cup.) NB there's not much extraction happening in a normal french press brew either after it's plunged. If it tastes more bitter after it's been sitting around a while, it's because it was bitter to begin with and you can taste the bitter flavors more easily when it's cooled down.
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Mar 9, 2021 15:22
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Mu Zeta posted:
I dunno, The Last of Us started with some Cordyceps.
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Mar 9, 2021 15:49
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Mu Zeta posted:
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Mar 9, 2021 16:37
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Isn't cordyceps the fungus that cause bugs to drown themselves and climb trees and poo poo. Also maybe what causes zombie poo poo in Last of Us? But yeah put that in my "milk."
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Mar 9, 2021 16:58
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Flash Gordon Ramsay posted:Isn't cordyceps the fungus that cause bugs to drown themselves and climb trees and poo poo. Also maybe what causes zombie poo poo in Last of Us? But yeah put that in my "milk." Cordyceps is the genus, there are hundreds of species. Some are quite good for you, but most all are parasitic towards insects. It's pretty trippy. And shouldn't that be called a juice? Mushroom and Oat juice, yum. Probably just earthy.
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Mar 9, 2021 17:27
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James Hoffman had a video about a company making specialist milk alternatives, they were blending various things to make the most coffee-friendly milk-like non-milk they could. I'm not really sure whether it's worth the effort or not but the UK coffee chains all spent last year introducing and heavily pushing a widening range of not-milk options like oat and almond. And there's plenty of demand for them, my store has seen a ton of people paying extra for these alternatives. Honestly none of them really work for me, despite repeatedly trying to try them in various forms. All of them taste distinctly like something else pretending to be milk and I can't shake that feeling. Maybe some people like their latte to taste of marzipan, or breakfast cereal, I dunno, but we've never had an oat flavour syrup. I get some people can't have milk, that's fair, and for them this not-milk might be the perfect solution, but I also wonder how much of the demand is people suddenly realising they're lactose intolerant, over just buying the alternative because having an alternative means milk must be bad for you. People will pay more if they think it means they're being health-conscious.
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Mar 9, 2021 17:50
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I tried the one that James Hoffman promoted on his channel and didn't like it. It tastes nice when you steam it, but it has an unpleasant savoury note when consumed cold with cereal. My favourite is Minor Figures oat milk, as it tastes extremely similar to semi-skimmed milk when cold, but also tastes nice when steamed. The other nice thing about Minor Figures is that it doesn't have that overbearing oat flavour that brands like Oatly have, which leaves more room for your light-roast espresso to express itself in your steamed milk drink.
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Mar 9, 2021 18:23
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TheDarkFlame posted:I get some people can't have milk, that's fair, and for them this not-milk might be the perfect solution, but I also wonder how much of the demand is people suddenly realising they're lactose intolerant, over just buying the alternative because having an alternative means milk must be bad for you. People will pay more if they think it means they're being health-conscious. I’m kinda dumb and socially inept, and when I go to someone’s house, I never fail to see milk substitute and say “hey, I didn’t realize you were lactose intolerant” only to be met with an uncomprehending stare and uncomfortable “...noooo?”
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Mar 9, 2021 19:25
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Every non-dairy substitute has tasted like pipe tobacco in coffee to me, and I'm pretty sure it's because a ton of them are still adding a touch of vanilla flavor despite being labeled as unflavored.
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Mar 9, 2021 21:47
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I welcome variety and non-dairy options for coffee and other drinks. If you're not comfortable with calling them milk that's fine. All stuff in the vegan and vegan-adjacent food space is always a little bit experimental. You either drink it because it tastes nice by itself or because you don't want an animal product. I wouldn't approach these products with an expectation of "exactly like milk but better" or even as a substitute really because that'll end in predictable disappointment. I'd invite people to treat oats and almonds and soy and what not as drinks in their own right because they all really taste quite different and have very different textures. So I expect that you shouldn't just use a cappuccino recipe 1:1 with them, but try out a little what you can do with them. Full disclosure I may be talking out of my rear end since I just drink black coffee, but we use all those drinks a lot for cooking.
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Mar 10, 2021 00:09
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I only avoid milk because of the sugar content. Why can't coca cola create a diet milk substitute. I'll also admit I enjoy a good almond milk but at the same time I'm aware growing almonds and making almond milk is incredibly wasteful. Oat milk seems to be the way of the future for alt milks but oat also has a lot of sugar.
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Mar 10, 2021 08:22
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Just use heavy whipping cream in everything and max out on fat instead of sugar
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Mar 10, 2021 14:55
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Lord Stimperor posted:I welcome variety and non-dairy options for coffee and other drinks. If you're not comfortable with calling them milk that's fine. Yeah the big issue with a lot of the alternatives is that none of them have been able to recreate the lipid layer that milk has which is why they never end up foaming like normal milk. So making stuff like lattes is incredibly hard without the special barista blends. Oat milk is pretty good though, I usually make it homemade in small batches and use it as creamer when I want a sweeter coffee.
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Mar 10, 2021 15:21
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The regular version of that Califa Farms "barista-style" oat milk is my favorite of all the stuff I've tried for a milk substitute with espresso. Very little flavor at all (lets the coffee shine), froths pretty well (even in a french press!), and is easy to find at most grocery stores in my area (midwest, so not "speciality"). Most other non-dairy stuff aimed at coffee drinks is UNBELIEVABLY sweet and/or vanilla flavored. That has its place for some drinks (especially if the person you're making it for expects a flavored coffee shop chain-style latte) but drat does it completely remove the flavor of coffee.
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Mar 10, 2021 15:33
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The best I've ever used is an australian/asian soy milk called bonsoy, which is both quite mild and steams up well. Otherwise oatly and minor figures will do if you're in the majority of the world without it. Agree with folks that they're not as good as milk, but it's better than no lattes if you're intolerant, or vegan, or trying to eat more consciously.
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Mar 10, 2021 18:03
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Mu Zeta posted:I only avoid milk because of the sugar content. Why can't coca cola create a diet milk substitute. Maybe your post was meant as a nod to this, but Coke halfways does? They own Fairlife, which produces high protein, lower sugar, lactose free milk. It's all I drink. I don't think it's the best for steamed milk drinks but is pretty incredible for iced lattes and the like.
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Mar 10, 2021 18:48
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RichterIX posted:Just use heavy whipping cream in everything and max out on fat instead of sugar Tried heavy cream before and it tastes gross and it seriously dilutes the flavor of the coffee. I also don't like that bulletproof nonsense for similar reasons. Bushido Brown posted:Maybe your post was meant as a nod to this, but Coke halfways does? They own Fairlife, which produces high protein, lower sugar, lactose free milk. I actually didn't know this type of stuff existed.
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Mar 10, 2021 19:45
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Tempted to make sweet coffee with coconut cream/milk now and see how it is
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Mar 10, 2021 19:48
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I got the Chestnut. The packaging is ridiculous but it does come with that leather thing that has some kind of adhesive to stick onto the body, but it is kinda...the body looks nice already and I don't wanna adhere leather to it? That part is a weird choice. I'll calibrate it today and make a decaf or something with it later in the afternoon which...I guess is already now, but I just made a Chemex of non-decaf.
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Mar 10, 2021 19:55
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amenenema posted:My recipe is 24g for 400ml and a 185 is the perfect size. Any smaller and the first pour after the bloom would risk overtopping the filter. Hey I've been considering this upgrade for a while. Do you have a link to one of these videos handy?
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Mar 10, 2021 23:01
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