Post your favorite brew method, beans, roasters etc.
Going through the yirga from Happy Mug at the moment. Pretty gud.
I don't know why people get autistic about brewing methods. You just stir a teaspoon of your favorite brand into boiled water, then add some milk. It's so fucking easy, and as good as if not better than anything you get from a cafe.
I really want to get a Chemex but I've never had a cup and don't know if the price and work is worth the price and effort.
if you live in the united states it makes sense to get over a hario v60 because coffeeshops and whole foods sell the filters. i have a v60 and am forced to buy filters online. you really cant go wrong with chemex. not hard at all. you need to get a good gooseneck kettle and any cheap scale that is big enough for it to sit on.
Yes it will be much better. You will be able to control brewing temp and speed. colder and faster brewing means brighter, cleaner and more acidic. hotter and slower means more base flavor and stronger/more bitter. On average any auto drip machine will use too hot of water. You'll be able to experiment and figure out what technique works best for your taste.
I also highly recommend trying out some higher end roasters. My favorites at the moment are Heart in portland and Elixr in philadelphia.
Well of the others that i have tried, stumptown, reanimator, panther, blue bottle, counter culture, intelligentsia, the other 2 i mentioned i have loved every single time. the flavor profile is specific to the bean's origin itself.
the others on my list are also great but just not guaranteed to be great in my opinion
>tfw your grinder is already making weird noises and threatening to burn out
I hope walmart lets me return this piece of shit, the grinding chamber is already opaque from the number of times I've washed it this month.
Is krups any good?
Why is there one of these faggots in every single coffee thread?
This is a cooking board. I don't care if it takes 5 minutes to make a good coffee when I can very clearly tell the difference between it and instant.
Plus I enjoy making coffee...
Can anyone tell me the technical term for this thing? Some sort of stovetop cappuccino maker. It's an unsolicited but useful gift from my mother.
Drinking Boyer's Kona Blend from my 17oz Bodum press this week. My grandparents ALWAYS drank Boyer's because it's right down the street from them. Figured I'd try everything they roast.
I'm trying Turkish coffee, is there anything I need to know?
>1:1 ratio of finely ground coffee to water
>add coffee and sugar before boiling
>let foam rise, then settle, repeat
>pick coffee out of teeth for 10 minutes
What did I miss?
Let it settle in the pot before you pour it into cups and then let it settle again in the cups, also make sure your capable of grinding finer than donald trumps hair before even attempting turkish.
learn to recognise bait.
also, if there's no difference in opinion then no opinions are shared, therefor no discussion.
let's see what's inside.
to me it simply looks like a boiler. the wand on the left for hot water and the wand on the right for releasing steam used to texture milk, like for a cappuccino. i doubt that it would used to make coffee, but of course i could be wrong.
anyone have experience with this? I think it would be nice to get for the summer.
Plz halp guise:
I've finally graduated to 'proper' coffee and bought a French Press. (I resisted for years and stuck with instant because I thought it was one of those things where once you do it you can't go back. I'd been having Azera Americano instant every morning for the past two years. Nice and warm and rich.)
But all the coffee I've made with the French Press is turning out nasty and bitter as fuck.
>using a 3 cup 0.35 litre/12 oz Bodum press
>was using 3 scoop spoon things, and brewing for 5 mins - horrible horrible
>reduced to 2 scoop spoons and 3 mins brewing time - still horrible
What the hell should I do now? Further reduce amount of coffee? Or brewing time? It's not the type of coffee surely because I've gone through 3 brands now. Pic related.
If you're talking about that bodum scoop that comes with their presses, I use 2.5 scoops for 0.5L of water.
The water should be hot, but not boiling.
If the grounds start to bubble up violently and/or the heat from the water starts burning your hand from pouring it, it's too hot and you're burning the grounds.
I really should buy a thermometer to get the optimal temps...
After that, you should brew for 3 minutes.
odd. it seems like it doubles as a moka pot AND a milk steamer.
i haven't seen one before but if you google "stove top milk steamer" you'll get results with similar looking devices.
kind of want one now.
also, pro tip (based on moka pot observations), in that pic it looks like your grind is too fine. and you're possibly using too much and/or not screwing it together tight enough. there's a lot of coffee on the wrong side of the seal, many of the holes seem blocked, and the chunk of spent grind that's left looks a bit dry. maybe you're using a flat blade 'grinder'?
>I've finally graduated to 'proper' coffee
>and bought a French Press
I like Nestlé Gold instant coffee, personally.
How do you nerds have the energy to do all this.
Oh right on, thanks. I've been grinding beans espresso fine, looks like I should go medium.
Man, I googled for an hour and found 1 picture of the same device with 2 arms. "Old Bellman's Moka pot, maybe". Awesome.
Cleaned it out the best I could.... I'll see how I do in the morning. Should I tamper the grounds at all?
Instant coffee tastes like a chemical factory now. It tastes like you strained the ghost of a coffee bean through Joseph Priestly's asshole and ground it into a weird powder.
Pre ground coffee tastes like staleness and sawdust. All the complexity is lost within hours of grinding, and it becomes just anonymous, bland black caffeine.
Really it doesn't matter nearly as much how you make coffee as that you make the fucking coffee, and don't let some corporation in a huge factory make it for you, three months before you drink it.
Pour-over is master race drip coffee.
OP here. Pulled the trigger a few hours ago on a baratza encore off amazon. I have to pay $30 extra because I was an idiot and didn't jump on a refurb on baratza's site for $99. It was a pretty dumb buy financially, but my shitty knockoff porlex broke today and oh well.
By the way never get one of those porlex-lookalikes have a million rebadges on amazon. Sooner or later the plastic thing in the burr will break. And I found out that some sort of silver dust, was stripping off it.
>and as good as if not better than anything you get from a cafe.
There is objectively a difference in taste. It may not matter to you, but to posit that it's the same thing is incorrect.
I really enjoy Vietnamese coffee that I get at Whole foods.
I'm not really well versed in the world of coffee, but I've been debating looking into getting a Chemex or something along those lines.
I know they use a pour-over filter, but I'd like to make like 3-4 cups in the morning all at once.
Any suggestions about what I should do?
What kind of coffee bean/grind should I get?
My local coffee shop (Salt Lake Roasting Company) Has ALL sorts of coffee from like all over the world and I dunno what to get.
>Post your favorite
Currently french press and moka pot.
Compared to the french press, that buzz from moka pot coffee is intense, man.
So far, it has to be the medium roasted beans from Brazil that I buy from my local roaster. So much flavor.
I've been supporting local business lately. Is it okay to post bags?
I love Ethiopian, because I am super into lighter coffees with fruity notes (try to find an Ethiopian Harrar if you like berries). Otherwise, I'd pick something from every continent over the next little while and see what you like.
I recently bought these.
Didn't care much for them; the peruvian is alright, but the mexican only has flavor when brewed from the moka pot.
I'll finish them anyway because coffee.
Came across these two pictures I took a year ago of an old Ottoman coffee grinder, thought it was pretty cool, you guys might like it.
Here's a closer up picture. Used it to grind some coffees for a while, and it was pretty hard going, but the coffee was nice. Turkish coffee of course.
Anyone use one of these? Whats it like? I'm used to French Press coffee but I'm contemplating picking up one of these from ikea tomorrow
No, they are incorrect. What you want to make ca phe sua da or ca phe trung is a Phin. You can find them for ~$10 on Amazon or less at Asian markets. That is what every Vietnamese person and shop uses to make their coffee. Traditionally they use a robusta because so much robusta is grown in Vietnam but Arabica or a blend would be a better choice. If you want to go truly authentic then you would need to get Trung Nguyen brand coffee but its preground and stale. I would recommend something roasted to full city + and don't forget the sweetened condensed milk.
The guy is looking for Vietnamese style coffee. Please don't recommend things if you don't know what you are talking about. Vietnamese coffee doesn't use a filter pour over especially not one as thick as the Chemex nor does it use lighter roasts. Its made in a phin with dark roasted beans usually full city + or darker and traditionally robusta coffee.
Interesting bag design. It's less, pretentious? Yeah I would guess that the mexican has you looking around for flavor. It's not a country that would come to my mind when I think of "good" coffee. I would try french pressing it. How have you been brewing your coffee, besides moka pot?
Looks qt as fuck. Would you take a pic of the inside?
Happy Mug had sent me a free sample of some coffee from that same estate, it was preground though so it was bland as fuck. The flavor I did taste was tasty though.
It's a very comfy contraption. It's so comforting for some reason to brew some preground lavazza from the supermarket in it. College students can throw some bustelo or pilon into it to wake the fuck up. Follow this guide https://www.youtube.com/watch?v=rpyBYuu-wJI
Bialetti is the original. That's what I have. The construction is pretty damn similar regardless of what brand you get. These are not complicated devices.
Some people will try to convince you the stainless ones are better than the aluminum ones. It really doesn't make a big difference.
Which goose neck kettle should I get? I feel that isn't something I should skimp out on.
Also, Chemex or V60?
Not sure.... I had always done it at medium-high with no problems before. Steam just started coming out and the ooze followed.
Got it open when I came home from work... check it. I found a coffee equipment specialist in town, I'll see if they can help.
ive used the able level kettle, the electric bonavita and the hario and i have to say that i felt most in control with the hario, but i also own one so i use it all the time the others are my friends..
v60 chemex is only cool if youre making coffee for like 2+ people otherwise its just overkill
also theres too much fucking paper in a chemex filter shit tastes like those brown lunchbags
You can get a large Chemex to serve 4-6 cups, while the V60 will brew about 1-4 (which would be 4 small servings). It all depends on what you prefer. I've had an issue where my Chemex would crack at the top, so now I use the v60 and it's been good since I bought it 3 years ago.
Also, you want to get good grinds and find the right brew to your tastes. Good gear and technique will yield good results.
>I would try french pressing it. How have you been brewing your coffee, besides moka pot?
French press, of course. Before I got the moka pot (for Christmas), I had been using the Aeropress too. Needless to say, it hasn't seen any action since Christmas Eve.
Also, I did french press the mexican coffee. Know what it reminded me of? Folgers.
Nope, not gonna be buying that shit again.
2-3 cup chemex with the handle is pretty cool. I don't get why the people buy the big fucking one. I also don't get why the ones with the handle is cheaper. It's easier to use and easier to clean.
I wish I could, but it was just at a house I was staying at for a bit and didn't think to.
Here's the coffee we made with it though.
Moka pots only burn coffee if you can't be bothered to learn how to use it correctly. Please stop this shitposting.
If you don't mind an inferior cup out of a clunky, ugly machine and buying the pricey, probably earth-unfriendly cups which containing stale, pre-ground coffee for said ugly machine, then no.
I truly do not understand people who buy Keurig machines. I'm not so up my own ass that I expect everyone to care about their coffee as much as I do (which isn't even THAT much to begin with), but they're just so pointless. A cheap drip machine with preground grocery store coffee will get you better results for far less money, and if you truly don't give a shit, instant is cheaper and far less work.
>A cheap drip machine with preground grocery store coffee will get you better results for far less money, and if you truly don't give a shit, instant is cheaper and far less work.
Yeah, but it's clear that Keurigfags don't like that one step that drip and instant have in common: the amount of coffee to use.
They're too dumb and lazy to decide how many grounds worth of coffee or crystals should go into each cup of coffee.
Therefore, they'd rather have the pod makers decide for them how much coffee should go into their cup.
could be a blockage. the first thing i'd do is take it apart and clean everything.
when was the last time you cleaned under the filter?
>it's all I can bother to make.
Just get a French Press bro, make a cup every morning of varying strengths and you'll be addicted by the end of the week.
You can just buy pre ground from almost any cafe or your supermarket
Fortunate enough as a barista living in Melbourne (Literally coffee capital of the world, artisan roaster every 25 meters in CBD) to have my own double group Wega Polaris. Currently rotating a few different local roasters, namely Wide Open Road and some medium roasts from a one man operation in the foothills of the Macedon Ranges about four hours northeast of the city.
Both very good, the medium roast from the one man op is insanely high quality, but it's to the point where I cant justify putting it through a machine, the oil density is insane I get very distinct blonding even towards the end of the pour. Prefer to run that through and aeropress or my cold drip set up. Looking to get a 4.5 foot quad chambered cold drip later this year.
It seems more like the illusion of convenience. I can understand it might make sense in a workplace setting to prevent a mess from coffee grounds but at home with a regular coffee maker it's really not much work to remove the old coffee, rinse the pot and add more coffee and water.
+1 for glass. But that cork (?) thing hides the crema and would stain easily, plus the bulbous rim looks like it's perfectly designed for mouth drips. How often do you get dribbles down the sides of your chin?
What the fuck did you just call me?
What's the cheapest way to get the most out of pre-ground coffee? Yeah, I know, I know pre-ground sucks, but I can't really afford a proper grinder.
Preferably something that'd let me "graduate" to grinding my own later on.
Where do you guys buy your beans? I've been buying bulk grocery store beans, but I tried some fancy shit over Christmas and now I can tell how bad the grocery store beans are. Does anyone have any suggestions for good beans that are relatively low price? I'm in southern California.
"Best" is subjective but the short answer is: Anywhere in the southern hemisphere.
But, depending on which flavour profiles you're looking for, the region may not be as important as it is for growing grapes used in wine making. The drying out, defleshing, and especially the roasting processes can have a much greater effect on taste than simply the region where the coffee is grown.
You can probably find a cafe that roasts and/or grinds nearby (you can in Australia anyway). That's much better than any supermarket bought grinds. They will also most likely let you sample the coffee as well since they're serving it right there
It really depends on what you like and how you're brewing it. The short answer, as the other Anon stated, is to avoid anything on the shelf at your supermarket and find a local roaster if you can. Start with darker roasts because they're less fragile than lighter roasts and then just develop your craft (with practice) and personal preferences from there.
At the place I used to work, we would steep dark roast in this device and then add a dash of mexican vanilla. I haven't experimented with many brewing methods, but that definitely makes some damn smooth coffee.
I always thought I've been using too much, but I found a nice balance.
2 2/3 tablespoons gives a milder coffee, like tea, a tiny bit of cream will turn it pale.
3 tablespoons gives a stronger brew, it takes a lot of cream before it goes pale.
I'm not fancy and I enjoy saving money.
- Arabic Beans (Cheapest whole bean at the market)
- Coarse-medium grind in an electric grinder (Value Village find)
- Place grinds in a cheap French Press
- Pour in 95-99C water
- Stir for ~20s
- Press grinds down
- Pour in a cup with some milk (currently using evaporated partly skimmed milk 2%)
I don't think I will ever understand why people work harder than that on a cup of coffee.
>I don't think I will ever understand why people work harder than that on a cup of coffee.
Speaking for myself I enjoy the process and the rewarding experience of extracting the very best out of my coffee beans while experimenting to find different flavours.
Conversely, I eat for nourishment only and don't care to go to great lengths to experiment with food and try different flavours. If it has no nutritional value then I'm simply not interested.
But I can understand why some people might be as passionate about their food as I am about my coffee.
~20s of stirring, then press it down and pour a cup. So after the ~20s of stirring, you can add another ~20s before I pour the cup because I also add milk before pouring. So on average I'd say any where from 40 to 1min of brewing. The coffee is still strong enough to wake me up and it tastes pretty good.
Is the baratza better than this?
If so, why? Google shopping rates this #1 in burr grinders, albeit probably because it's cheaper.
A stove-top kettle has probably the least quality variance for price since it's just a kettle, so any decent gooseneck that you like the look of is fine. The thing you really don't want to skimp on is the grinder-- get a good burr grinder. Doesn't have to be an expensive electric one, but it needs to be able to easily dial in and produce consistent grinds.
I personally enjoy the experience of using my Chemex more than the V60, but both are solid and produce great tasting coffee in about the same amount of time. If you want absolutely no frills -- probably the V60. The chemex is much better for showing off and can be a real conversation starter.
It's really hard to say without more info. I've never even touched a pour-over myself, but the chemex appears to be lauded for its ability to produce a very pure and clean cup. Chemex filters are bretty thick, so I imagine they filter out components that would otherwise be responsible for a darker color. As long as the flavor is there, and the coffee isn't straight up transparent, you should be good. I would play around with it more and watch some more tutorials on the chemex.
>I've never actually used the equipment in question but here is a long winded opinion that comes with my personal reassurances
How do you make it through the day without getting punched by someone?
African coffees are the bombdiggity personally senpai. If there had to be one country that cultivates the "best" coffee it'd probably be Ethiopia.
Apparently Jamaica grows fuck all coffee, but the coffee that they do produce is held to be the best of the best, i.e. Jamaica Blue Mountain.
Everything is subjective though. To Dads the "best" will be folgers. To airheads it'll be Starbucks coffee roasted to pure carbon, doused in sugar and whip cream.
Get a hario skerton. Also, what pre-ground coffee is it? If you do decide to get a hand grinder, stay the fuck away from the silver porlex-knockoffs on Amazon. They'll work fine for maybe a week, and after that shit starts to go south. After a 1 to a couple of months, some sort of paint or metal dust starts to strip off them. I know from experience.