French press, beans ground with my burr grinder, with a tiny splash of milk. I don't have any sort of consistent routine so I'm having trouble nailing down the best method, or doing any troubleshooting
Locally roasted beans ground with a hand burr grinder the moment before brewing. Kettle set to 200F. French press let grounds brew for 4 minutes. Pour into hand painted locally glazed and fired ceramic mug, preheated. Clean up. Enjoy.
>>7285923 Yea, nigger, I use the Turkish approach for my coffee.
Grind the beans into a powder. Put 3 espresso cups of water in a stainless steel cup with 3 TBS of powdery ass coffee and 2 tsps of sugar and stir. Heat that shit over a stove element until it starts to form a foamy head, and then dump that shit in a cup and let it rest for a minute for the grounds to settle.
It has the body of an espresso, but not quite as strong.
I have a grinder that I grind fresh beans with and make it in a french press. I used to drink it with milk but since I started doing a juice fast I've appreciated the taste of black coffee a lot more and I don't think I'm going to go back.
I lazily make pour-over brew. I don't rinse the filter with boiled water, nor do I preheat my mug. I don't buy beans because the burr grinder I got for christmas is loud, low capacity and slow.
I also got a electric moka pot for christmas, but I am fucking unable to make a decent cup of coffee in that thing. I had a stovetop moka pot for years and I always managed to make really nice, robust and full bodied coffee in that thing, even though it was starting to get a bit leaky so the pressure wasn't as good anymore.
I mostly just eye the grounds and dump them into the funnel, and I pour the boiled water pretty quickly over. If I'm feel like it, I do it slightly slower and let the coffee blossom a bit and infuse over a longer time.
It always turns out great, unless I fuck up the amount of grounds I put in the funnel.
i prefer a light to medium roast but also like to change it up.. west africa and hawaii make my fave beans
i try to buy single source, organic and fair trade.. i've noticed objective differences in quality compared to often more expensive blends
i'm still using an electric blade grinder so the finished product is inconsistent but not bad.. i pulse it and try to leave the beans on the side of too coarse which is probably wastefull but i don't like having lots of sludge in my cup
i'm waiting for it to die before i buy a burr.. it seems to be pretty well made though, i've had it for YEARS.. any other uses for it so i can justify getting a new one?
I currently live in Brazil, so I have access to a lot of high quality cheap coffee. I usually drink either coffee from the Mogiana region in Minas Gerais or Jacu Coffee (akin to Kopi Lowak, but the beans don't get digested, so it's even higher quality).
I have a 21 bar espresso maker at home, so I usually drink a double shot at morning. Depending on my mood I'll make a cappucino, macchiato, latte or café con hielo too. It's great starting those insanely hot summer mornings with a good iced coffee.
>>7289883 i'm like that with eggs.. it's annoying because people think it's fake but if i eat egg prepared a certain way i will literally puke and shit myself for 4 or more hours, crying in the fetal position, waiting to die
>>7289889 Never have tried desu. The time I've accidentally drunk milk (then spit it out after looking in the cup as a kid), I didn't care for it so in my book, it's not much of a loss. >>7289891 Ouch anon. Ditto on the egg allergy but then again the reaction is so mild that I'll eat them once in a while with hot sauce. Pretty bland otherwise though.
I used my burr grinder to make some grinds from beans and I used it to make an aeropress coffee.
Its the best way to make a single cup of Coffee, I used to use a french press sometimes. But since I got the aeropress I use it alot more. The paper filters remove the acid flavor that you get in a french press and I just like it alot more.
>>7290000 It might be overextracted because either your water temperature is too high, your grind too fine, your extraction time too long or all of the above. Or it might be roasted too dark for your taste, or it might just be a feature of the bean. Or it could be just the fact that it's coffee, and coffee is bitter. I'd recommend brewing for a shorter time at a lower temperature for starters.
>>7289883 Not odd at all, that's quite common. Cooking denatures the proteins that you're allergic too. >>7290022 Yes its unfortunate. Poor barista skills, the coffee is under extracted when it's sour. I stopped going to certain places because they consistently are shit employees who can't pull a decent shot. Fucking liberal arts hipster faggots.
>>7293595 >>7293619 NEVER ask them to put sugar in your coffee because they dump like 10 packets worth of it and it just collects at the bottom. I just get it with skim and put 1 packet of sugar in afterwards like a normal person
>>7285064 Has anyone ever bothered looking at the "infographic?" It's awful. A cortado and a noisette are the exact same thing, as is a flat white if we're going to going to reduce everything down to straight ingredient ratios. Also a cortado isn't foamed. That's just a macchiato. I'm sure there are far more problems but I'm not enough of a coffee autist to spot them all.
Hario V60 with Eight O'Clock beans 9/10 times, local roaster beans 1/10 times. Eight O'Clock is passable for shit I can get anywhere in whole bean form. I have tried to make due with stuff like Maxwell House in dire times and it pretty much makes me want to vomit.
The place where I bought my beans closed down recently so I've been working my way through the supermarket stock to find a replacement. Pic related is alright. I use a french press and drink it black with 2 sugars.
>>7293959 Usually it's one (two if I have time) large cup in the morning, one to three trips to the coffee machine at work, and one large cup again instead of lunch. Then maybe some more large sugary cups at home to counter weed apathy.
>>7297190 >It's like adderall to me though. enough and I have concentration I found the same when I first came to uni and started drinking coffee. The only problem was, if the lecture was boring, then I found myself concentrating intently on anything else but the lecturer. (The screens of the laptops in front of me, funny haircuts etc)
>>7297177 Where did you visit? There are tons of independent coffee in every major west coast city I've been to, and much of the east coast as well. Not all of it will blow your mind, just like anywhere else, but nearly all of them are better than the places you listed.
>>7297728 if you're new to the whole thing honestly I don't think you'll notice the difference. I object to buying beans from starbucks because it's starbucks. I think that might just be a part of Australian coffee culture though
>pour supermarket ground coffee into a mug, eyeballing the amount >pour hot water into the mug, while rotating the mug to get all the coffee wet >blow onto the floating coffee grounds to get them to sink >drink coffee
>>7299288 Why are you so triggered? Are Americans so brainwashed that they are heavily triggered when people actually support their local economy instead of gigantic multinational heartless corporations? Or is it just pathetic NEETs like yourself.
Lately its mostly been french press coffee because I enjoy having three cups, but before that I was using my Moka Pot a lot. I enjoy the Moka Pot more, but the french press is a lot less involved and yields more coffee. It is easier to use since I'm always shifting between hungover and drunk.
/cg/ trying to make the jump to elite brew status. Thinking about picking up a Chemex. What are ideal set-ups with a Chemex? Do people just put those things on their stove-top to preheat them? Are there electric programmable kettles? What scales do people use?
>>7302219 Actually yes it does. And that's French press temp. If using my aeropress I set the kettle to 185F. >>7302523 Actually you want lower temperature for better coffee/depends on brew method. See above. >>7302823 4 minutes is perfect. You're wrong, or like bitter coffee, which is fine.
>>7302354 i dont drink instant but ive seen a friend use a trick to get crema on it, you put the coffee in the mug and a bit of water, only like a teaspoon and beat it with a fork till it gets foamy, then you put the hot water
Just got into using a chemex and grinding fresh beans after a life-time of pre-ground drip-- I'm fucking blown away. I never knew coffee was supposed to taste close to what it smells like rather than something like sightly chalky, bitter hot water.
Anyway, I'm thinking of making Irish coffees with it the next time my friends come over. Any opinions on what coffee to use that could go well with Irish whisky and brown sugar?
>>7299291 I posted this yesterday, but apparently I'm a fucking liar, because I've had two cafe au laits since then, lol. Both were after a meal. IDK why, I just wanted cafe au lait for some reason. I'm very sure that tomorrow, once the week starts, I'll go back to my black coffee and Americanos, but the cafe au lait was nice for a change.
>>7302862 >Actually you want lower temperature for better coffee/depends on brew method. See above. Absolutely not. Colder water is more forgiving for darker roasts.
What you don't understand is that you are aiming for the 195-205 SCAA recommended temperature in the SLURRY. Not the water in kettle temperature, but the temperature after the water has mixed with room temperature coffee. If you start at 200, you're going to hit about 185-190 if you preheat a french press. Even lower if you use a v60 or chemex or the like.
Using 185 in the aeropress is just a way that people differentiate their coffee in competitions. Higher temperature tastes better if the coffee is good, for the reasons I just explained. There's a reason those same aeropress competition recipes aren't winning any brewer's cup titles.
>4 minutes is perfect. You're wrong, or like bitter coffee, which is fine. It isn't perfect. And he isn't necessarily wrong.
When you do an immersion brew without agitation the EXT% will increase over time, slowing as it goes. The difference between 3 minutes and 4 is minimal. The difference between 4 and 7 is nearly non existent. I've had tasty brews that have steeped for over 10 minutes. It really isn't a black and white thing. Extraction is primarily a function of grind size, water temperature and composition, coffee solubility, agitation, and contact time.
You're not nearly as informed as you think you are.
>>7302568 Good choice. Socratic coffee has had some surprisingly positive results with their particle distribution tests regarding the breville smart grinder pro. Although the methodology is flawed (sieving and weighing vs laser diffraction). Encores are pretty tried and true though, and baratza is a great company. The lido 2 is in the same price range if you want more bang for the buck and are ok with manual grinding. Don't spend any money on anything until you get a grinder. Then get some good water. Then grab an aeropress. Then try out the v60/chemex route after you grab a gooseneck kettle if you want to or you need to make coffee for multiple people.
>>7285676 throw your ferench press out the window with the milk make your coffee black with a pour over funnel or stfu about methods and troubleshooting. you dont drink coffee, you drink betafag juice.
>>7306388 Okay, please tell me how you achieved this. A friend gave me his moka pots (a 3 cup and a 6 cup), but I haven't had much success with them. I'd love to make a nice flat white in the mornings, and after dinner.
>>7306453 https://www.youtube.com/watch?v=rpyBYuu-wJI&feature= This says everything you need. It's really important to make sure the grinds you make/buy are fairly coarse. The French Press frothing takes practice to know when to stop
>>7307904 ikea sells $8 french presses made of glass and plastic they come in black bodum sells $15 french presses made of glass, plastic and metal they come in kids colors everything else is overpriced crap
>>7309815 The bitter components are water soluble which is why overextracted coffee will always taste bitter. The trick is to extract as much of the non-bitter components as you can before the bitter components dominate. It's a science. E61 Espresso is the only legitimate solution.
>>7309909 >E61 Espresso is the only legitimate solution. That is ridiculously stupid. The grouphead is a tiny factor in the quality of the espresso. Not to mention that you can make awesome coffee without an espresso machine.
>>7310563 >then gently(!) Wrong. Stir like a madman to get everything wet as fast as you can. Agitation doesn't do much early on but get everything wet. Later on it influences extraction heavily, and generally in an undesirable way.
Why does my Aeropress coffee go cold get lukewarm in about a minute flat? I boil my water, pour the boiling water in my cup to pre-heat it, wait about a minute for the water in the kettle to cool down slightly, and I do the pressing process within about a minute and a half then add a tiny bit of milk. By the time I drink it, it's already noticeably cooled down. Towards the end it's practically cold.
>>7310343 Get a moka pot. They're dirt cheap and make better "espresso" than any espresso machine under $300 if you learn to use it right. Use that for awhile, THEN try to decide if you'd use the $1500 machine enough to be worth it
>>7310629 And? Not every beer needs to be a 1000 IBU IPA or a quintuple imperial stout. Not every whisk(e)y needs to be drunk neat at cask strength. The assumption that more intense flavors are always and inherently better is the same idiotic thinking that made Epic Meal Time a thing
>>7313574 Nope. Even for quite expensive ones. I've worked with some that are over 5k, and are made with cheap plastic parts, are prone to malfunction, and don't make very good coffee. It's a waste of money.
Super-autos don't need to suck, but right now they do. They are marketed to the uninformed.
>>7314646 >Super-autos don't need to suck, but right now they do. >are made with cheap plastic parts If you think that the only reason why super-auto machines suck is due to the quality of the materials used then please surrender your computer to your local library and never give coffee advice on the internet again. Thank you.
There are too many variables in a perfect extraction for any robotic automated machine to detect and adapt to. For more information see starbucks and sugar-compensation.
New to coffee here. I pretty much stick with a brand called Pete's. Have yet to buy a grinder so I buy ground but it's on my list. A couple questions.
1. Are you really expected to use 6tbsp per cup of coffee? I use three to four for a whole 4 cup pot, and while it's not the strongest stuff ever it works. I feel like the suggested amount is just companies being Jewish because I tried it once and it wasn't significantly stronger than the amount I use.
2. Is french press/moka pot really a lot better than coffee machines?
>>7317961 >6tbsp/cup what the fuck I use 3 tbsp of coffee beans for ~4cups which is roughly 17.5g of coffee grounds.
You can make strong coffee, but after a while using more doesn't make a whole lot of difference because you're not giving the beans enough time to extract fully when you use more beans and not enough water.
using less grounds makes much more of a difference in taste, giving you more of a tea vibe, it's great
FP coffee doesn't filter out the oils in the beans, so people say it gives a more substantial heavy brew but that's just a placebo. The real difference is in brewing temperature. Coffee machines don't let you play with the temperature and that makes the difference between acidic burnt coffee and and mellow non-burnt coffee.
>>7317961 >Have yet to buy a grinder so I buy ground but it's on my list. Honestly, a grinder should be first on your list. Whole beans and a good grinder will make a huge and immediately noticeable impact on the quality of your brew. Just make sure you get a burr grinder and not a blade grinder. Blade grinders are very uneven, so you'll end up with smaller particles will burn before larger ones are barely extracted.
>Is french press/moka pot really a lot better than coffee machines? Yes. Yes. Yes. Yes. Yes. There's nothing wrong with drip machines if you're not a coffee person and just want your daily caffeine, and you can even make decent coffee with one if you do everything else right. But once you get used to most other methods drip coffee will taste watered down and lifeless
>>7318038 >Starbucks: tastes like starbucks. burnt. Did you go in expecting them to taste like that, or have you never even bought their beans? Starbucks beans are fine. The problem with Starbucks is that they brew at a really high temperature to speed up the process. Having bought bags of both back to back, it's about on par with Pete's, maybe not quite as good.
>>7318129 I was pretty sure you were a troll before, but now I'm certain. If this were any other community on any other site I'd say you weren't very good at this, but since /ck/ is too stupid to not take the bait I'm not sure I can really fault you.
>>7318101 lel, my girlfriends dad is a French pastry chef who moved to Australia about 15 years ago. Australia has quite a big 'snobbish' coffee culture; he always orders a flat white and, to the horror of the barista, proceeds to dump 3 packets of sugar into it
>>7318080 >Starbucks beans are fine Wrong. They are not particularly high quality green because of the scale they are supplying. They also over roast all of their coffee, with some being absolutely burnt (french roast, komodo, etc). Their coffee is also generally sitting in the back for a few months before it is used.
>The problem with Starbucks is that they brew at a really high temperature to speed up the process
Not even remotely correct. The difference in brew time between 200f and 210f is pretty damn minimal. They also do their batch brews in standard equipment which is generally going to output water around 200f - too cold if anything.
>>7316058 Did I say that they make bad coffee because of the cheap construction? Nope. I said they make shit coffee and are also poorly constructed. Learn to read dude.
There really are not that many IMPORTANT variables in espresso prep. And a machine can do them MUCH more consistently and better than a human. The problem is that manufacturers just don't make them with making ideal coffee in mind. They make them to do their job, be cost effective to make, and look nice to the consumer.
>>7316605 No. Starbucks espresso ALWAYS tastes like shit. We are just better at tasting things when they are closer to body temperature. When stuff is really hot, we don't taste much. Most competition espresso is being served upwards of 30 seconds after is is prepared. Some is served minutes after. I have had shots taste awesome up to 10 minutes or so after they are prepared.
>>7318702 Just to expand on the point about robots potentially being much better at espresso prep than humans:
First thing you do to make a great shot is weigh out the dry coffee very precisely. The more precisely the better, but 0.1g accuracy is a starting point. That means you want a scale. Robots can weigh things with scales very easily.
Next thing is that you want water of proper composition, temperature, and pressure. Water composition is set before hand. Pressure can be adjusted on the fly with manual paddles or with pressure profiling machines, although the benefit is dubious so far. Pressure profiling will do this more consistently. Temperature is already best controlled by a PID machine.
Next is the grind size. This could very easily be adjusted by a machine. It could do it much better by reading diagnostics from the grinder. It could measure temperature of the burrs and coffee entering and exiting, and control a cooling/heating system to keep this at an ideal temperature. It could detect the burr gap with precision. A robot can do this stuff way better.
Next up is beverage yield. Already semi-auto espresso machines do this better and more consistently than any barista. Google man vs volumetrics for a display of this.
Tamp and distribution. This is a place where human error is rampant. It is also a very straight forward task that a machine could do very well.
The rest is tasting and measuring TDS%. A machine can't really taste, so this is where a human is necessary for the foreseeable future (I'm sure one day we'll make complex tasting machines that can do better).
Machines have the ability to do the prep much much better than humans, we just need humans to tell the machine what tastes good.
>>7318678 >They are not particularly high quality green because of the scale they are supplying. Nice bait and switch, brah. We're comparing different brands of grocery store coffee. You just described virtually every single coffee brand that isn't an independent roaster
>They also over roast all of their coffee, with some being absolutely burnt (french roast, komodo, etc). Again, everyone outside of quality independent roasters does this.
>Their coffee is also generally sitting in the back for a few months before it is used. Holy double bait and switch, Batman! Now you're comparing Starbucks STORES to independent CAFES!
>>7319616 yes it's bait. if you're weighing your grind then you must be making perfect coffee and all the girls must be coming back for more. don't ever change, dude. you're perfect so there's no room for improvement. winner is you.
>>7297762 um. no. the blonde roasts from Starbucks are shit. As a former employee, who has had far too much of their shitty coffee (you get a pound a week if you work there) the following were pretty decent, as far as their coffee goes: Tribute Sumatra Kenya (mostly for cold brew) Yukon
>>7319497 Coffee is not equal density from batch to batch, seed to seed, varietal to varietal, etc.
What this means is that your coffee will not look the same in the basket at the same weight. Furthermore, trying to eyeball to discern between tenths of grams is absurd. I can hit within 0.5g every time, and within about 0.2g with some consistency. That amount of variation will lead to a lot of changes in EXT% though. A scale is much more consistent.
>>7320062 What the fuck just happened? You somehow managed to explain why I'm right while disagreeing with me. Hand in your computer immediately!
>>7320078 I have nothing to gain from continuing this with you, unless you are the first anon whom I addressed. But there's an art to making perfect espresso. If you suck at it then stick to using your template by weighing and measuring like the fresh faced new baristas at the school of starbucks.
My coffe machine decanter cracked, it seems to be cheaper to replace the machine, which was an old mr coffe, than to buy a new one. I really know I should be brewing it manually, but some times I'm just to lazy. Any recommendations on relatively cheap coffe machines?
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