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Thanks for all the spice suggestions, I'll definitely try those out! I hadn't thought of chicory at all before either, that sounds interesting.Gunder posted:This isn’t quite what you asked, but have you tried out light roasts? They tend to have fairly different flavours from just the coffee itself. If you haven’t tried one so far, a good washed Ethiopian light roast might be an interesting experience. Nah, I usually grind dark roasted beans for most of my coffee. I usually avoided light roasts because I was always told they were more caffeinated, but I googled it and I guess that's an urban legend. I'm gonna have to start expanding my palette.
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Feb 3, 2021 21:13
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Democratic Pirate posted:That makes sense, thanks. I’ve always wondered if people are throwing out shots as they dial them in, or if it’s a gradual thing where the coffee improves over 2 days or so. 5 shots of 18g is around 25% of a 12oz bag, which just seems like an incredible amount of lost coffee. I drink it anyway when it doesn’t taste great. I’ll just add something to hide my failures. Saying that, I’ve found specific blends from specific roasters that we all like in my house, so we can start from a particular grind and mass and dial it in really fast for those. I find it incredibly difficult to dial in light and fruity roasts for espresso, and I’ll just buy those from a fancy cafe if I’m ever near one again in 2022. I rarely manage to extract the fruity and floral flavors, and just end up with a really sour and flat shot, so it’s not worth it for me anymore.
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Feb 3, 2021 21:44
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Blue Labrador posted:Thanks for all the spice suggestions, I'll definitely try those out! I hadn't thought of chicory at all before either, that sounds interesting. Lighter roasts are all about preserving the origin characteristics (flavours) of the bean, where as dark roasts tend to lose those characteristics during their extended roasting process. I rarely drink anything other than light roasts these days, and have come to really enjoy the diversity of flavours you get in them. I particularly enjoy Ethiopians, as they tend to exhibit distinct floral notes, which are really delicious, to me anyway.
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Feb 3, 2021 21:53
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AnimeIsTrash posted:I don't think it's as bad as OP is making it sound. Generally when I make espresso it's about a 2-3 minute process. I tend to use 2-3 types of beans from my local shop, and am comfortable enough to eyeball things. I don't think OP was making it sound, I had started it by listing all the little steps that sometimes annoy me when making coffee. i own every Bionicle posted:So a friend of mine recently started working at an interesting coffee startup and got me some product to try. This is a weird but interesting product. A bit of a solution to an unasked question. I can imagine that becoming something that some young hip yuppie crowd would like in bars, but I'm struggling to see the case for it at home. If you're a coffee nerd, you'll probably making very good coffee already at home. I don't know if normies would wanna buy and keep frozen coffee pods. Because they need to be diluted I don't see them being a popular base for iced coffee or desserts, either. So what's up with this, do you know how their target demographic and use case looks like?
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Feb 3, 2021 22:16
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Lord Stimperor posted:I don't think OP was making it sound, I had started it by listing all the little steps that sometimes annoy me when making coffee. If you think about it like a product for the typical coffee nerd it’s not gonna fly. I’m not going to buy it as a daily use product because I like supporting my local roaster and brewing coffee myself, and it’s probably going to be expensive. Instead, if you think of it instant coffee that is way better than most fresh brewed coffee available, it starts to make sense. Here are a few uses that I came up with/know of: -A gift for people who like coffee but haven’t taken the plunge into third wave/brewing their own -A way for people to try really good coffee if there are no cafes doing good coffee near them (the pods are shipped on dry ice, or buy it in stores), and see if they want to get into it. -A benchmark for people brewing their own to know what something can taste like if it is done right -Supposedly for some competition, a Cometeer extract was used for to eliminate variables in brewing/water -Since it keeps for 18 months, good samples can be kept as benchmarks for future beans/roast batches -If you like good coffee but don’t drink it often enough to justify having the stuff to make it the normal way -if you don’t drink coffee yourself, it’s a way to serve great coffee to guests without worrying about loving something up -At the end of the day, it is a more expensive but far more convenient way to get great coffee than brewing it or buying it. There is absolutely a market for that. There are tons of rich people out there who want to just buy the best instead of spending their time on it. It’s also good enough to not need a coffee nerd to appreciate it. My friend who just started working for them had been a lifetime black French roast drinker, and immediately “got it”. Also, you don’t have to dilute them. I made a latte with one by melting it and pouring milk I frothed with a French press on it and it was really good..you could use one like an even more concentrated espresso shot. Supposedly there are some influential coffee people on their board, including George Howell...it’s exciting tech for coffee industry people as well. i own every Bionicle fucked around with this message at 23:02 on Feb 3, 2021 |
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Feb 3, 2021 22:56
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I spotted a box of them in my apartment lobby this morning. Normies love pods, and the cost doesn’t seem to bother them, so i can definitely see them finding a niche among current pod users who want something just a little better. The pod market is pretty huge so if they can take a small chunk of it they’ll be very successful.
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Feb 3, 2021 23:01
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Lord Stimperor posted:I don't think OP was making it sound, I had started it by listing all the little steps that sometimes annoy me when making coffee. Brewcero
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Feb 3, 2021 23:09
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The Coffee Thread: Pod People vs. Romancing the Brew
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Feb 3, 2021 23:33
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No pods no masters
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Feb 4, 2021 16:56
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Just dumped 20g worth of freshly ground coffee all over the kitchen floor whilst trying to use the Weber Blind Shaker. Make sure not to put your thumb on the bottom of the shaker during the shake, the grips are on the side for a reason! Also, Colona coffee is great. Just got my first batch of their Discovery beans, and the pineapple notes are clear as a bell!
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Feb 4, 2021 17:04
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Gunder posted:Just dumped 20g worth of freshly ground coffee all over the kitchen floor whilst trying to use the Weber Blind Shaker. Make sure not to put your thumb on the bottom of the shaker during the shake, the grips are on the side for a reason! That looks like a good idea. And I’ve just discovered that if you have a regular half pint jam jar and a canning funnel, you don’t need to spend $80 on it. Even if it is pretty and would help keep the mess off the counter by the grinder.
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Feb 4, 2021 17:17
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Jhet posted:That looks like a good idea. And I’ve just discovered that if you have a regular half pint jam jar and a canning funnel, you don’t need to spend $80 on it. Even if it is pretty and would help keep the mess off the counter by the grinder. Double posting and quoting myself, but I’ve made a couple more like this today and I’ve had the best distribution today. Way better than a toothpick or paper clip. Most notable variation in method I’ve had in a long time.
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Feb 4, 2021 22:22
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Been meaning to chime in on my experience with a superauto, since my DeLonghi Dedica done  ed due to a dying generator soon after an ice storm power loss. Tbf, I never was satisfied with the Dedica, even carving out the bottom of the portafilter basket. It always made an espresso somewhere between drip and espresso.So I was looking at some Brevilles like my son in law has, but I kept hearing Jiminy Bizwank's voice over my shoulder faintly muttering DeLonghiiiiii.... (I kid, I kid) so with very little research, I went in on a gently used (haha right?) Magnifica XS for around half what it retails for. Compared to the beautiful steampunk machines out there, it looks boring, maybe even ugly. However, not being that much of an espresso snob to know any different, I'm in hog heaven. It makes a thick, rich, tasty shot. Disclaimer though- I don't use the built in grinder with only 7 or so settings. I have a Baratza Preciso, and can dial in with that. And I do a longhi, rather than the pre-programmed double shot. This machine is finicky about manual shots being 14 grams and no more. So technically, it's not superauto, but this troper says 
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Feb 4, 2021 23:58
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What espresso ratios are people pulling these days? I used to do a fairly standard 2:1, but recently I’ve been doing 3:1, which I feel makes a much nicer espresso, with light roasts at least. Something about the extra volume (54g yield from an 18g dose) seems to add more clarity and complexity at the expense of some body. I think I originally got the idea from a Scott Rao article talking about Australian specialty cafes preferring the 3:1 these days. I think I’m a convert.
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Feb 5, 2021 01:27
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Jhet posted:Double posting and quoting myself, but I’ve made a couple more like this today and I’ve had the best distribution today. Way better than a toothpick or paper clip. for a better distribution tool (than a tooth/paperclip), stick some short bits of guitar wire or whatever into a cork to make a tiny whisk
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Feb 5, 2021 01:32
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Gunder posted:What espresso ratios are people pulling these days? I used to do a fairly standard 2:1, but recently I’ve been doing 3:1, which I feel makes a much nicer espresso, with light roasts at least. I'm using the ratios recommended by the roaster - Onyx Monarch is my usual brew, and I'm pulling 55g from 19g of beans in 25 seconds.
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Feb 5, 2021 18:27
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Man you guys pull longer than I do. I love a dense shot and typically aim for 2:1, 36g out of 18 (so 32-40 in terms of what I'm pulling day to day). Probably also an artifact of when I came up in coffee and was trained professionally. Need to switch to a lossless grinder to get more precise, anyway.
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Feb 6, 2021 00:20
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I’m really curious to experiment with some 3:1 espresso shots, are you guys finding you need to change up your grind much when you brew that way?
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Feb 6, 2021 17:22
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Does anyone have an espresso machine with flow control like the lelit bianca or the mod for the profitec pro 700? Home barista seems to have some people who love the concept, but there doesn't seem to be a ton of information around on them. Is it a useful control?
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Feb 6, 2021 18:11
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Swan Lake Algae Problem posted:I’m really curious to experiment with some 3:1 espresso shots, are you guys finding you need to change up your grind much when you brew that way? Not really, I just used the same grind setting as I would to get a 28 second 36g yield. Shots just take longer. Edit: Your puck prep will count for more during a longer shot though.
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Feb 6, 2021 19:42
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Sweeper posted:Does anyone have an espresso machine with flow control like the lelit bianca or the mod for the profitec pro 700? Home barista seems to have some people who love the concept, but there doesn't seem to be a ton of information around on them. Is it a useful control? I have the decent, which can do either flow or pressure profiling, in addition to pretty precise temperature profiling. It's useful in that it gives you direct control over a variable that previously you had to adjust indirectly by grind and dose. It also allows you to change that variable dynamically during the shot, manually in the case of the paddle machines or according to a programmed recipe for the decent and other profiling machines. This can let you imitate lever machine pressure profiles with a pump machine, or target flow to get the most extraction out of light-roasted beans. I think it's fair to say nobody fully understands how all the variables in espresso affect extraction, and even less how extraction, roast, and flavor all interact, so as of now flow control has kind of an experimental feel to it which is why it doesn't seem like the information is all there.
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Feb 6, 2021 19:59
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hypnophant posted:I have the decent, which can do either flow or pressure profiling, in addition to pretty precise temperature profiling. It's useful in that it gives you direct control over a variable that previously you had to adjust indirectly by grind and dose. It also allows you to change that variable dynamically during the shot, manually in the case of the paddle machines or according to a programmed recipe for the decent and other profiling machines. This can let you imitate lever machine pressure profiles with a pump machine, or target flow to get the most extraction out of light-roasted beans. I think it's fair to say nobody fully understands how all the variables in espresso affect extraction, and even less how extraction, roast, and flavor all interact, so as of now flow control has kind of an experimental feel to it which is why it doesn't seem like the information is all there. Guess I'll give it a shot, be on the cutting edge of coffee  The decent looks neat, but I'm scared off by the tablet, don't trust it to last
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Feb 6, 2021 20:19
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Sweeper posted:Guess I'll give it a shot, be on the cutting edge of coffee The tablet is fully replaceable, it’s just an android app that connects via bluetooth. They’ve changed the model it ships with a couple times.
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Feb 6, 2021 21:09
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Is there a consensus on which is the "best" material for the V60? My wife broke my glass one accidentally the other day so I'm looking for a replacement and those copper and black metal ones look real nice.
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Feb 7, 2021 23:21
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The cheap plastic is actually pretty good but I use the stainless steel cone with the silicone collar and that is also fine too. I also have a smaller ceramic 01 that I bought in Brazil and that is serviceable but due to thermal stuff you will want to preheat it more. Either way none of the picks are bad but the plastic one is super cheap, the metal ones look nice and are indestructible, and getting another glass one is probably fine too.
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Feb 7, 2021 23:42
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Every cafe I've been to with the V60 uses the ceramic ones only. They must know something the rest of us don't.
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Feb 7, 2021 23:44
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Mu Zeta posted:Every cafe I've been to with the V60 uses the ceramic ones only. They must know something the rest of us don't. Being ceramic they also cool down slower so without a lot of downtime you don’t have to worry about it losing temp and needing to pre-heat again. I’d definitely use ceramic when doing a bunch in a row.
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Feb 7, 2021 23:46
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screaden posted:Is there a consensus on which is the "best" material for the V60? My wife broke my glass one accidentally the other day so I'm looking for a replacement and those copper and black metal ones look real nice. Nothing wrong with the plastic one - james hoffmann recommends it in his video
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Feb 8, 2021 00:11
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Plastic. They don’t leach heat and it’s real hard to break them.
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Feb 8, 2021 00:18
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I made my first ever pour over today, and man what a difference it makes compared to my automatic drip coffee maker. Even with my really lovely technique, being the first time I've attempted it, the same coffee that tasted pretty disappointing to me when made via my coffee maker was way more fragrant and tasted much sweeter when brewed via pour over.
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Feb 8, 2021 00:23
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gret posted:I made my first ever pour over today, and man what a difference it makes compared to my automatic drip coffee maker. Even with my really lovely technique, being the first time I've attempted it, the same coffee that tasted pretty disappointing to me when made via my coffee maker was way more fragrant and tasted much sweeter when brewed via pour over. Yeah, it can be a major improvement. I've been making 2 pour-overs pretty much every day for the past year. Haven't touched my drip machine since.
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Feb 8, 2021 00:30
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Also pour overs are fun to do
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Feb 8, 2021 01:23
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I finally got a bottomless port filter for my NS Oscar I. It is rad.
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Feb 10, 2021 02:27
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Are bottomless portafilter normally kinda messy or is it just another way of telling me I'm still poo poo at prepping my espresso shot? Like, it just kinda splashes some of the sides during the initial pulling of the shot before it morphs into the beautiful single draw down
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Feb 13, 2021 16:15
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That's probably channelling. It means that you've got puck prep issues. Edit: Sometimes you just get channelling. Especially on very find grind sizes, the sort you might use with a precision basket, and a lot of the time, it makes no difference to taste.
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Feb 13, 2021 16:31
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Tiny Chalupa posted:Are bottomless portafilter normally kinda messy or is it just another way of telling me I'm still poo poo at prepping my espresso shot? No, it shouldn’t be doing that. Ideally you should be getting simultaneous fill of the entire filter area (as opposed to a “donut” fill from the outside in, or an uneven fill starting from one side or one point) and, hopefully, no sprays or messiness during the pull as these indicate channeling. Donut fills can be difficult to avoid with non-precision baskets and tampers, since a loose fitting tamper will leave a ring of untamped coffee at the edge of the basket which will flow faster than the tamped coffee in the middle, but this shouldn’t lead to messiness on its own and if you aren’t getting any spraying or other indications of channels it probably won’t affect flavor. Keep working on your puck prep. A WDT tool to give the grinds a stir in the portafilter will go a long way; you can buy one or diy it from a wine cork + some fine needles. I’ve heard of people getting good results with acupuncture needles or 3d printer nozzle cleaner needles. If you want to try upgrading your tamper, the normcore leveling tamper comes in 53.3mm which is supposedly a precision fit for the 54mm breville basket. I got the 58.3mm normcore from amazon on a whim and it’s fantastic; as good as tampers that cost twice the price or more.
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Feb 13, 2021 23:00
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I get my La Pavoni Stradivari back today! (I had it on swap for a Yama Cold Brew tower that I used all of one time). Can't wait to start slinging pucks but it's already 4 in the afternoon and I would like to sleep early tonight, I think
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Feb 13, 2021 23:22
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Anyone have a recommendation for a naked portafilter, basket and distributor/tamper for an E61?
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Feb 16, 2021 18:16
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KillHour posted:Anyone have a recommendation for a naked portafilter, basket and distributor/tamper for an E61? VST or IMS basket. portafilters should be more or less interchangeable for an e61, so you can pick up a cheap one from espressoparts if you don't want to just drill out the spouted portafilter you already have with a hole saw, or you can pick up a fancier wooden-handled one from whatever manufacturer you like. The thickness of the ears may vary a bit but it will really only affect the angle of the handle when it's in the machine. I like the normcore tamper - 58.3mm is the right size to fit a vst or ims basket, and it's cheap on amazon.
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Feb 16, 2021 18:38
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hypnophant posted:if you don't want to just drill out the spouted portafilter you already have with a hole saw, or you can pick up a fancier wooden-handled one from whatever manufacturer you like. My SO is extremely picky about looks and hates the plastic handles on the ones we have now. I think she'd murder me if I tried to rig up some homemade disaster. Any brand recommendations for nouveau riche assholes who want to show off to their instagram friends? Cheap isn't really a concern. Also, what about those spinny distributor/tamper things? Are those worth it or just trendy nonsense? Edit: https://www.amazon.com/Bottomless-P...13501415&sr=8-9 https://www.amazon.com/IMS-Baristap...3501893&sr=8-10 https://www.amazon.com/Coffee-Tampe...13502186&sr=8-6 This look alright? I think she might flip about the plastic handle on the Normcore tho. KillHour fucked around with this message at 20:04 on Feb 16, 2021 |
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Feb 16, 2021 19:55
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