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silvergoose posted:Make Japanese iced coffee instead: about a third of the water is ice instead, make pourover with the rest directly onto the ice, done. Oh poo poo son, Imma tell my wife she's been doing it JAPANESE style this whole time. She's gonna feel fauncy. Sextro posted:Cold Brew is good and you shouldn't waste your time dialing it in. ShortyMR.CAT fucked around with this message at 18:39 on Apr 22, 2019 |
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Apr 22, 2019 18:36
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Walked posted:Cold brew is great; but it definitely turns out relatively fine even with beans I pick up from Sam's Club. So that's what I do <shrug> YOU MONSTER
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Apr 23, 2019 01:40
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https://www.youtube.com/watch?v=PApBycDrPo0 You were right. My bad for totally misinterpreting your posts as just mocking cold brew for the sake of it, when really you were trying to educate me on smarter decisions. I also tried Japanese iced coffee and the difference is night and day. I'ma stop making cold brew with my fancy stuff and just use regular store-bought beans, and start making more Japanese iced coffee cause the flavour is Flavor Flav and save the cold brew for lazy days and picnics / outings. Qubee fucked around with this message at 16:40 on Apr 24, 2019 |
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Apr 24, 2019 16:08
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Yeah I just use my leftover beans that are starting to get stale. Honestly though, I usually wind up making a mess with cold brew so I just make Japanese style cold coffee.
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Apr 24, 2019 16:57
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Alright so looking for advice, it's likely I'm completely over thinking this but here goes.....beans to water ratio for a strong French press? I've seen varying amounts but 50g for 24oz of water. Too much? Long story short....my lady and I had French press while on vacation. She liked it so much gave me the okay to add another hobby besides my spirits and cigars. Trying to get a smooth tasty cup like we had but drat if I'm not struggling. I'm currently using a poo poo burr grinder off of Amazon, ordering something better this weekend, but the grind seems to be somewhat consistent. My beans are Stumptown and the local goon gents who sell. So I know everything is pretty drat fresh there. Outside of using filtered water I have to think my ratios are just poo poo. Any tips or ideas? We like strong coffee and I want to enjoy the beans and not just do Nespresso(which we have but meh)
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May 1, 2019 04:37
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I am lazy and reference this for French press. https://www.evocationcoffee.com/pages/ratio I usually do 14:1 for my ratio. What's your timing? Are you weighing the grounds? That website does the conversions for you. I don't know if I would describe French press as smooth but I definitely prefer the consistency over my Behmor brewer.
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May 1, 2019 04:50
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I feel like a crazy person with the ratio thing because I love me some strong coffee, but for some reason the ratio recommendations have absolutely never worked out for me. Always ends up ridiculously strong and very obviously far beyond the amount of grounds recommended everywhere else. I must be doing it wrong, I dunno. But anyway, I'm also a French press guy and I usually do more like a 22:1 ratio. 38-40 g of grounds to 900 mL of water. Even that is a bit stronger than I used to make it, as I used to follow the manufacturer recommendation of 4 "scoops" and this is closer to 6. Maybe there's a space/time anomaly in my crawlspace affecting the gravitational constant or something
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May 1, 2019 13:08
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I weigh the grounds and use a 4 minute timer. I pour some water, enough to cover the grounds, break the crust after 30 seconds then add the remainder of my water
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May 1, 2019 13:17
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Using the right grinder for French press was just as important for its good flavor as other prep methods for me. Took it from ‘meh coffee’ to tasting like coffee. I also have much less sludge because of the better grind which helps the flavor to be less harsh. I do 16:1 for usually 3:30” with 30-45s bloom, but you’ll just have to try ratios and time variations until you find what you like. Best to only change one at a time.
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May 1, 2019 13:18
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Sir Lemming posted:I feel like a crazy person with the ratio thing because I love me some strong coffee, but for some reason the ratio recommendations have absolutely never worked out for me. Always ends up ridiculously strong and very obviously far beyond the amount of grounds recommended everywhere else. I must be doing it wrong, I dunno. Maybe you're grinding too fine or uneven
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May 1, 2019 13:27
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Way upthread someone posted a completely different French press recipe that involved using a medium-fine grind, waiting 10 minutes (stirring after 5) and being very careful when pouring to avoid getting grounds in the cup (only pushing the plunger halfway down, otherwise not disturbing the settled grounds in the coffee). I'm probably not remembering all the details correctly, but I tried it and it worked quite well. Anyone recall what I'm talking about?
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May 1, 2019 14:01
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HappyHippo posted:Way upthread someone posted a completely different French press recipe that involved using a medium-fine grind, waiting 10 minutes (stirring after 5) and being very careful when pouring to avoid getting grounds in the cup (only pushing the plunger halfway down, otherwise not disturbing the settled grounds in the coffee). It's also called "cowboy" coffee where you don't plunge basically James Hoffmann has a video on it: https://youtu.be/st571DYYTR8
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May 1, 2019 14:20
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Sir Lemming posted:But anyway, I'm also a French press guy and I usually do more like a 22:1 ratio. 38-40 g of grounds to 900 mL of water. Even that is a bit stronger than I used to make it, as I used to follow the manufacturer recommendation of 4 "scoops" and this is closer to 6. Oh word, I have a big rear end French press (1500 ml) and usually eyeball about 80 g. Just got back into homeroasting again with my decrepit SR500 and one roast session is generally good for one pot. If you use some of the calculators online the minimum recommendation for that much coffee out of a French press is like 120 g which is ridiculous. Burr grinders definitely make a difference, I've tried my cheap rear end blade grinder next to my cheap rear end burr grinder and the burr coffee is miles better. It's amazing how much the grinder makes a difference, I thought it was bullshit for years until upgrading recently.
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May 1, 2019 18:36
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Tiny Chalupa posted:It's also called "cowboy" coffee where you don't plunge basically I had not heard of that so I tried it this afternoon. It turned out a completely different cup of coffee and it was very delicious. Only downside is that it takes 10 minutes, but sometimes that just won't matter.
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May 2, 2019 03:51
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Sir Lemming posted:I feel like a crazy person with the ratio thing because I love me some strong coffee, but for some reason the ratio recommendations have absolutely never worked out for me. Always ends up ridiculously strong and very obviously far beyond the amount of grounds recommended everywhere else. I must be doing it wrong, I dunno. No I agree with you. 70g per liter, which several online guides refer to as a good starting point seems very strong to me. I don't know if they just use very coarse grounds, but I never managed to produce a good result with that much coffee. I use 45g in a 1l French press now, which is about 22:1 as well.
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May 2, 2019 11:40
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Tiny Chalupa posted:It's also called "cowboy" coffee where you don't plunge basically I believe this was the recipe I was talking about, thanks!
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May 2, 2019 22:43
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May sound weird but how can I determine sour versus stale? I will admit I have not been as attentive or motivated as I should be so I generally 40 oz roughly into 80 g of coffee to fill a thermos and drink a fresh cup and then a cup a day later. The next day my coffee is still warm in the thermos but is usually more tart. I'm guessing this is staleness and not sour from my brewing process as I don't usually notice in the day 1 cup? if I was getting sour flavor would I notice almost immediately?
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May 2, 2019 22:54
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^burtle posted:May sound weird but how can I determine sour versus stale? Pretty sure that’s quinic acid, which increases perceived acidity as coffee sits. So it tastes sour because it’s stale.
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May 2, 2019 23:11
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Just moved into a new place and currently have nothing to brew coffee with. How updated is the OP? I'm looking to go drip - is there a huge difference between something like the Bonavita BV1901TS and the Technivorm Moccamaster? What about the Ninja one, is that any good? Also, what's the general consensus on grinders? If I had a budget, should I go with a more expensive grinder and cheaper drip machine or vice versa? Best pair for $400? $500?
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May 6, 2019 19:54
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Seattle Coffee Gear does a decent comparison https://youtu.be/Xme-rQLmBYM on the two brands. The warranties are 2 years vs 5 respectively. I don't trust that ninja stuff build quality. I would probably go Encore grinder with the Bonavita
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May 6, 2019 20:02
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I went through this not too long ago. I used to do pour over or CCD until my schedule changed that I needed a drip for the morning to save 10 minutes with boiling water etc. For a grinder 200 is the top you'll need for drip, above is espresso. The Ninja ones seem to be hit or miss regarding if they'll delivery based on blog reviews. Some say they hit good temps, some do not. I end up liking the style of the bonavita. Before i can pour out coffee you *have* to put on the pour lid and clean out the spent beans. With previous machines I've had with a separate basket I've inevitably left grounds sitting and forgotten about them which I cannot imagine doesn't effect the next brew(s). The one you linked uses basket filters though, while the mocha and 5 a cup/20 oz version of the bonavita use #4's if that matters.
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May 6, 2019 20:06
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angor posted:Just moved into a new place and currently have nothing to brew coffee with. How updated is the OP? I'm looking to go drip - is there a huge difference between something like the Bonavita BV1901TS and the Technivorm Moccamaster? What about the Ninja one, is that any good? More expensive grinder for sure. You could spend less than $30 bucks on something to brew the coffee and come away with a great cup. If I was on a budget, I'd get a really good grinder and use a Clever Dripper or French Press until I could afford a brewer. And that Bonavita is a very good brewer. If you have money to burn a Moccamaster is stylish as hell, but it's a luxury item.
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May 6, 2019 20:09
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Someone buy the nuwave machine. Supposedly hits the right brew temps, but has an as seen on TV feel.
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May 6, 2019 21:38
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I'm selling my brand new in box Breville Barista Touch Espresso Machine over in SA-Mart if anyone is interested -- https://forums.somethingawful.com/showthread.php?threadid=3889421 -- Make me an offer!
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May 13, 2019 20:24
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Hi thread, I roast my own and I've been a simple cheap manual grinder + pour over guy for many years. I've always considered the manual grinding and pouring a nice, meditative part of my morning. However now we have a baby and have less time and drink a LOT of coffee each morning. So I'm considering a nice auto drip. Are there any that are nice, but cheaper than the $190 one in the op? Like one step down maybe?
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May 17, 2019 01:39
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alnilam posted:Hi thread, I roast my own and I've been a simple cheap manual grinder + pour over guy for many years. I've always considered the manual grinding and pouring a nice, meditative part of my morning. However now we have a baby and have less time and drink a LOT of coffee each morning. So I'm considering a nice auto drip. I like the zojirushi. https://tinyurl.com/y4k84nom fakedit- wow, they've got a higher end model that ain't cheap.
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May 17, 2019 01:54
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You can get a Bonavita auto drip for $60 on Amazon. The main concern is if the water gets hot enough and they work fine.
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May 17, 2019 02:54
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So I just went on vacation and just started drinking cortados. Any way to make that at home, with just a pot? I also have a bodum 3 cup French press
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May 26, 2019 14:17
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vuk83 posted:So I just went on vacation and just started drinking cortados. Any way to make that at home, with just a pot? I also have a bodum 3 cup French press I googled these and now I want one very much.
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May 26, 2019 14:23
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silvergoose posted:I googled these and now I want one very much. Its really good, like an espresso but with some of the acidity cut.
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May 26, 2019 14:31
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What I'm wondering is if moka pot coffee would work in that context...
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May 26, 2019 14:35
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That’s pretty much what I make anytime I’m putting steamed milk in my espresso. You could definitely do that with a moka pot since you’re really just needing to heat the milk.
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May 26, 2019 15:13
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Cortado is by far my favorite espresso drink, and so many cafes don't know them.
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May 26, 2019 15:53
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Isn't it just a mini cappucino. Just ask for less milk.
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May 26, 2019 17:09
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silvergoose posted:What I'm wondering is if moka pot coffee would work in that context... Yup. Just put a little milk in a sauce pan at the same time you start your moka pot and you'll be set.
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May 26, 2019 17:09
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Any good moka pots for induction. Cheap is also a quality
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May 26, 2019 17:13
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The milk in the cortado is just barely steamed, there's not really texture to it. A flat white is going to have textured milk like you should be getting in a latte. Capuccino should have a lot more of the foam, and the cortado basically just has warmed milk.
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May 26, 2019 17:14
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In the coffee shops I go to the capp and latte have identical milk texture. There's no thick foam on them. Never had a flat white but the pictures look pretty similar to me. Also the milk with microfoam makes coffee so good.
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May 26, 2019 17:18
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vuk83 posted:Any good moka pots for induction. Cheap is also a quality https://www.amazon.com/gp/product/B00067WCM6/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
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May 26, 2019 17:23
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Instead of a mokapot for induction, is a regular moka pot with an induction heating plate good enough? And are there any moka pots that are dishwasher proof?
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May 26, 2019 18:48
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