Coffee |OT| Taste as good as it smells
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Bought a Baratza Encore a few days ago, and some Yirgacheff today from a local roaster. I always knew my blade grinder sucked, but my god, what a huge difference!
I just have some glass jar with a rubber sealer-thing on it, but I have a friend who has one of these things that lets CO2 out. Can't say I've noticed a huge difference as I go through a pound of beans every two weeks or so anyway, but something partially vacuum sealed and out of sunlight is your best bet.
I just have some glass jar with a rubber sealer-thing on it, but I have a friend who has one of these things that lets CO2 out. Can't say I've noticed a huge difference as I go through a pound of beans every two weeks or so anyway, but something partially vacuum sealed and out of sunlight is your best bet.
mrchampipi
Member
Oh nice, wasn't aware that there was a coffe thread on Gaf.
I'm an espresso only type of guy, and recently went from a capsule machine (Lavazza espresso point) to a proper semi-pro machine: Quickmill Carola, alongside an Eureka Mignon grinder.
Even though it's not as easy (and clean) as using a capsule, results are imensely better. The e61 group is very tolerant, making great espressi is rather easy.
Just wish that the whole process wasn't all that messy. The Mignon is spilling grind everywhere (not that happy with that grinder), and my knock-box a bit too small: my kitchen is a mess...but it's worth it
I'm an espresso only type of guy, and recently went from a capsule machine (Lavazza espresso point) to a proper semi-pro machine: Quickmill Carola, alongside an Eureka Mignon grinder.
Even though it's not as easy (and clean) as using a capsule, results are imensely better. The e61 group is very tolerant, making great espressi is rather easy.
Just wish that the whole process wasn't all that messy. The Mignon is spilling grind everywhere (not that happy with that grinder), and my knock-box a bit too small: my kitchen is a mess...but it's worth it
CrudeDiatribe
Member
Store your beans at room temperature as air tightly as you can. Grind your beans immediately before use and don't store
This is what I use to store my whole beans.
https://www.amazon.com/gp/aw/d/B00167TT94/ref=ya_aw_od_pi?ie=UTF8&psc=1
It's an airtight container that looks and feels solid.
Thanks I will look into both but storing whole beans has to be a must now
TheExhaustedWalrus
Member
I'm starting to get into brewing since my SO bought me a french press for Christmas. Obviously I'm a beginner but I love coffee and wanted to ask for recommendations on flavors/brands to use for a French press. I am planning on doing some cold brewing at some point as well.
MrOogieBoogie
BioShock Infinite is like playing some homeless guy's vivid imagination
I recently picked up a French press and a manual burr grinder. I'm the kind of guy who appreciates good coffee so much that I routinely visit artisan and indie coffee shops throughout the country as one of my first stops in any new city. So I'm excited to hopefully emulate some of of that experience at home.
What is the ratio of coffee:water everyone uses? I've heard 1:15 (for every 1 gram of coffee, add 15 grams of water to the press--I use a kitchen scale for exact measurements).
And if I want to cold brew coffee, would the ratio remain the same?
What is the ratio of coffee:water everyone uses? I've heard 1:15 (for every 1 gram of coffee, add 15 grams of water to the press--I use a kitchen scale for exact measurements).
And if I want to cold brew coffee, would the ratio remain the same?
grind is as important as the bean is, make sure you get very large grounds for the french press. might be best to go to a local shop and have them grind it for you to start, try beans from different regions (central america, south america, east africa, sumatra etc) to get a sense of what you like.
Alright, coffee nerds: what's the best grinder to get for under $200? I am leaning toward the Baratza Encore because of this write-up over at The Sweet Home, but I like the idea of getting one with a glass collector to cut down on static. This KitchenAid model is a bit outside my budget, but it would match my KitchenAid mixer. Whatever I get will either go into my AeroPress or my Bialetti moka pot. Or, occasionally, a drip machine I have for when we're hosting. Thanks in advance for any recommendations.
CrudeDiatribe
Member
FWIW, my Bodum with a glass collector had as much static cling with the beans grinds as the plastic collector in my Encore.
Hm, good to know. Thank you.
Got some from my bro for Christmas.... my god. So good too just to blend in with some other coffee for added flavor....
CrudeDiatribe
Member
My Bodum died just shy of a year of use — three scoops of beans a day for 3 small Aeropressings. My parents have had one that's lasted nearly two years now and still working; they use theirs for drip.
Will do, thanks!
Made a big move today. I've been drinking coffee almost everyday for around 15 years, and after years of settling for Mr Coffee and Keurig brews I decided to make the leap and get a french press, so it was:
Out with the old:
And in with the new:
I went all out and got the press, burr grinder and scale. I've made a couple of pots with the Dunkin Donuts whole beans, and they taste so much better out of the press than with the Keurig reusable pods, so much less watered down.
I'm still tinkering with ratio of beans to water. It seems like every site/youtube video has a different number, but I've been working off of 56 grams of coffee per 32 Oz of water.
There are a couple of other things that no one seems to agree on. For instance, do I mix the grounds half way through my poor or no? Also, do I start my 4 minute timer the moment I start pouring or when I put the lid on the press? I'd really appreciate some advice from the veteran french press guys/gals!
I really enjoy how brewing with this method feels like I'm actually making something. There's something about little rituals like this that I find really satisfying. I also enjoy having a damn good cup of coffee to start my day and having some in my mug for the early afternoon! Thanks to everyone on this forum who helped inspire me to step up my coffee game.
Out with the old:
And in with the new:
I went all out and got the press, burr grinder and scale. I've made a couple of pots with the Dunkin Donuts whole beans, and they taste so much better out of the press than with the Keurig reusable pods, so much less watered down.
I'm still tinkering with ratio of beans to water. It seems like every site/youtube video has a different number, but I've been working off of 56 grams of coffee per 32 Oz of water.
There are a couple of other things that no one seems to agree on. For instance, do I mix the grounds half way through my poor or no? Also, do I start my 4 minute timer the moment I start pouring or when I put the lid on the press? I'd really appreciate some advice from the veteran french press guys/gals!
I really enjoy how brewing with this method feels like I'm actually making something. There's something about little rituals like this that I find really satisfying. I also enjoy having a damn good cup of coffee to start my day and having some in my mug for the early afternoon! Thanks to everyone on this forum who helped inspire me to step up my coffee game.
Made a big move today. I've been drinking coffee almost everyday for around 15 years, and after years of settling for Mr Coffee and Keurig brews I decided to make the leap and get a french press, so it was:
Out with the old:
And in with the new:
I went all out and got the press, burr grinder and scale. I've made a couple of pots with the Dunkin Donuts whole beans, and they taste so much better out of the press than with the Keurig reusable pods, so much less watered down.
I'm still tinkering with ratio of beans to water. It seems like every site/youtube video has a different number, but I've been working off of 56 grams of coffee per 32 Oz of water.
There are a couple of other things that no one seems to agree on. For instance, do I mix the grounds half way through my poor or no? Also, do I start my 4 minute timer the moment I start pouring or when I put the lid on the press? I'd really appreciate some advice from the veteran french press guys/gals!
I really enjoy how brewing with this method feels like I'm actually making something. There's something about little rituals like this that I find really satisfying. I also enjoy having a damn good cup of coffee to start my day and having some in my mug for the early afternoon! Thanks to everyone on this forum who helped inspire me to step up my coffee game.
Are you blooming the grounds before you fill the press all the way up?
I got an AeroPress for Christmas and am still searching for a good way to use it.
I grind a Dark Roast "Full Vengeance" from The Roasterie whole bean in a Hario mini Burr grinder to probably Medium grind. Any finer and I can't press the AeroPress plunger down without difficulty.
Otherwise I've stuck with the Standard brewing method. I like bold dark and strong coffee with as much liquid in the coffee as possible.
I also downloaded the iOS AeroPress Timer app and going through their recipes too.
Any tips on what I can try?
I grind a Dark Roast "Full Vengeance" from The Roasterie whole bean in a Hario mini Burr grinder to probably Medium grind. Any finer and I can't press the AeroPress plunger down without difficulty.
Otherwise I've stuck with the Standard brewing method. I like bold dark and strong coffee with as much liquid in the coffee as possible.
I also downloaded the iOS AeroPress Timer app and going through their recipes too.
Any tips on what I can try?
The beast is back. Glee.
I was fond to have a moka pot left, that I usually use during my trips out, and could get a decent coffee out of it, but an automatic coffee machine is so much more convenient for coffee addicts like me.
Poor GRIMES
Banned
Anyone make their own cold brew? Been experimenting with coffee to water ratios for the past few weeks... lately been doing 1/2lb grounds + 5 cups water and 24 hour brew; then I usually add a cup or two more water after.
I like a strong brew, but I almost think it's too strong? The coffee is making me kinda jittery and causing premature bathroom visits.
I like a strong brew, but I almost think it's too strong? The coffee is making me kinda jittery and causing premature bathroom visits.
Firstly I always go upside down, so if you're doing a different method I can't really speak to that.
I like a different profile than you mentioned, usually something east african that has fruit notes rather than the chocolaty stuff from south america, but this works with most. My temperatures, however, are tuned for that fruity coffee, if you want to extract the 'bolder' flavors you will have to adjust, likely higher than I get.
First i put my filter in the black holder and rinse it and let it sit. I then grind on a bodum burr grinder one setting below drip. It's small but easy to press. I get filtered water up to 180-185F (82-85C).
WIth the coffee in the aeropress upside down and set to 4, I pour it in fast. If I go to slow I find that the bubbles accumulate too quickly and I can only fill up about about half way, and faster lets me get more water in. Unlike a french press I won't bloom beforehand, but you can try that too.
I then stir, leave it for ten seconds, pop the top on and press into my mug. I put both arms over the press and very little other force, and the press takes about 30-40 seconds. When I hear air I stop, put the aeropress in the sink, and fill the rest of the mug up with boiling filtered water. You could do the water at this point to any temp.
Okay, so my brand new moka pot seems to be leaking around the middle section when the coffee is about ready.
Online says check the gasket isn't damaged and check the seal. The gasket is brand new and fine. I tighten it up as much as I can, and I can't see anything wrong anywhere else. Don't really know what is happening.
Should I just return it? It's a Bialetti Express 6 cup.
Online says check the gasket isn't damaged and check the seal. The gasket is brand new and fine. I tighten it up as much as I can, and I can't see anything wrong anywhere else. Don't really know what is happening.
Should I just return it? It's a Bialetti Express 6 cup.
how fine is the grind? Try something a little courser and see if it improves
I've tried 3 grinds - fine (but not quite espresso), medium-coarse (just slightly finer than I'd use in a French Press, noticeable chunks), and one that was somewhere in the middle.
They changed the taste, but the leaking was the exact same in all 3.
I'm holding the base with an oven glove and tightening it as far as it will go. I did the first one a little less than that and figured the leaking was because it wasn't tightened properly, but tightening it up more didn't fix it.
when it leaks does steam also come out the safety valve on the side? Is it possible that A) water got on the safety valve or B) you filled the water to or above the valve?
Definitely haven't filled it above the valve. It's barely touching that little line engraving under the valve.
Could be the first one. I think it might steam but if I'm honest I don't remember, will need to use it again and check.
InfiniteBento
Member
If you aren't overfilling it and adjusting your grind does not alter it + you are aware all parts are where they should be;
Return it.
DarkestHour
Banned
Do any of you own a Bonavita? I'm the only coffee drinker in my house and all I need is a small 5-cup coffee maker. Just want to know if these are really worth it over a $30 Mr. Coffee like the one I've been using for years.
I do have a French Press too but I rarely use it at home.
I do have a French Press too but I rarely use it at home.
jellies_two
Member
Apropos of nothing
I switched from hario tca-3 to cold extraction
The advantage of the tca-3 was you could get 3 small cups or one and a half large cups of good coffee any time you wanted and only one ceramic grinder of beans was necessary. Disadvantage was time to prep and a bit of cleanup.
Cold press hario tastes similar or better and there is no risk of under or over extraction and bitterness, but the disadvantage is a completed 1L jug takes six grinds to create but is gone in 3-4 days so consumes quite a bit more coffeee and you should make sure to divide your pours equally otherwise you wake up to half a cup.
Overall I think at least in summer the cold extraction works better not the least because you wake up and have iced coffee in seconds instead of after the 10 to 14 minute ritual the tca-3 requires.
I switched from hario tca-3 to cold extraction
The advantage of the tca-3 was you could get 3 small cups or one and a half large cups of good coffee any time you wanted and only one ceramic grinder of beans was necessary. Disadvantage was time to prep and a bit of cleanup.
Cold press hario tastes similar or better and there is no risk of under or over extraction and bitterness, but the disadvantage is a completed 1L jug takes six grinds to create but is gone in 3-4 days so consumes quite a bit more coffeee and you should make sure to divide your pours equally otherwise you wake up to half a cup.
Overall I think at least in summer the cold extraction works better not the least because you wake up and have iced coffee in seconds instead of after the 10 to 14 minute ritual the tca-3 requires.
We just switched from Keurig to a Ninja coffee maker. In the past I have also used an Aeropress.
Holy cow the difference the Ninja makes. The Keurig has been donated and we will never recommend or use one again.
I no longer see the point in using my Aeropress. The Ninja is just as good if not better with the same beans and grind.
Holy cow the difference the Ninja makes. The Keurig has been donated and we will never recommend or use one again.
I no longer see the point in using my Aeropress. The Ninja is just as good if not better with the same beans and grind.
Which Ninja product are you referring to specifically if I might ask? Thanks!
I have a off-brand cheapo moka and when I've noticed leaking around the seal it has been due to coffee getting between the gasket and the top lip/edge of the lower half, and it is apparent when I'm tightening it down that it doesn't feel right. When I tighten it down it is smooth, if coffee has fallen out of place it feels rough. So I try to keep everything level while I tighten it, run my finger around the edge to get any excess off first, etc.
CrudeDiatribe
Member
I have done fine grinds with mine— but you need to just be using a single scoop of beans and the appropriate amount of water. Mostly I just got a bit finer than drip. Also, pushing too hard can make it harder than just slowly applying pressure. I usually just lean on mine with my forearm.
Here's what I do that I enjoy with the beans I get from a local roaster (but less so with others):
- Metal filter
- Grind a slightly heaping scoop of beans as above
- I heat my water to 190°F, and pour that over the grinds, which I stir and add enough water to reach the top of the 1 mark.
- Slide the plunger in the top and start a timer for 60s.
- Plunge and top with hot frothed milk.
I used to weigh the beans and water but this is close enough.
I used to do inverted but I fucked the flip up one too many times resulting in hot coffee and grinds everywhere.
Returned the other Moka pot, and bought a new one. So much better. No leaking, great cups of coffee. I love it.
Using some "Central American" coffee I bought at a local market right now. It makes some nice medium/dark roast coffee, but I wonder where these beans are actually from. I'll get some coffee from Pact or something next time.
Using some "Central American" coffee I bought at a local market right now. It makes some nice medium/dark roast coffee, but I wonder where these beans are actually from. I'll get some coffee from Pact or something next time.
whatsinaname
Member
I was in Chicago recently and a friend gave me a pound of this from Ipsento. It is amazing!
After being an instant coffee drinker for longer than I care to remember I decided to get myself a French Press along with some of this
https://ravecoffee.co.uk/collections/chocolate-caramel-nuts/products/the-italian-job-blend
Wow, my taste buds have been blown away, what have I been missing all these years :/
https://ravecoffee.co.uk/collections/chocolate-caramel-nuts/products/the-italian-job-blend
Wow, my taste buds have been blown away, what have I been missing all these years :/
Dice
Pokémon Parentage Conspiracy Theorist
I am completely certain that people who get this fussy are absolutely bonkers. You can stir midway through, when filled all the way, when the steeping is done, or not at all. It doesn't matter. Go ahead and prepare yourself a ton of coffee someday to directly compare. If it doesn't matter to your taste, it doesn't matter.
Also, only 4 minutes? Dang, man. Coffee tastes weak to me then. I go 6-8 minutes.
Also, with Dunkin Donuts you're overpaying for worse coffee. If you have a Whole Foods near you, grab a 2lbs bag of 365 Everyday Value Organic Pacific Rim. It should only be like $15 and will blow your mind. If you don't have a Whole Foods, I recommend getting coffee from monks. Yes, real monks. The Black & White blend from Abbey Roast is pretty bomb, or the Midnight Vigils blend from Mystic Monk Coffee. If you drink a lot of coffee, the 5lbs bags are great value for the quality, but otherwise the smaller bags are comparable price to what you get in grocery stores but much better quality.
Great, aren't they? For me it kind of has to be planned ahead since they make so much really strong brew at once, but they bring out completely different flavors from the beans and the texture is amazing. It's worth the extra bother in preparation and cleanup. What brand/model is the new one you got?
Have a few coffee related postings. The first one is a small rant 
The 2nd posting is about brewing. I'm making an error.
3 months ago I switched from Folgers coffee to premium coffee. I'm noticing it in my wallet! A 64oz tub of Folgers would last me nearly a month for $8. Now I'm paying $11 for 12ounces. It's costly! I'm not sure if I can keep this going.
Might have to go middle ground. Somewhere in between Folgers and premium beans.
Coffee-GAF: What do you think? Are you "breaking the bank" for your premium beans?
Is "self serve" at the bulk aisle of the grocery store a better choice to save money? Kind of worried about the freshness of the bulk aisle. What if those beans have been sitting around for 3 weeks? The coffee I buy has a roasting date on it. Today, the coffee I bought was roasted 4 days ago!
The 2nd posting is about brewing. I'm making an error.
3 months ago I switched from Folgers coffee to premium coffee. I'm noticing it in my wallet! A 64oz tub of Folgers would last me nearly a month for $8. Now I'm paying $11 for 12ounces. It's costly! I'm not sure if I can keep this going.
Might have to go middle ground. Somewhere in between Folgers and premium beans.
Coffee-GAF: What do you think? Are you "breaking the bank" for your premium beans?
Is "self serve" at the bulk aisle of the grocery store a better choice to save money? Kind of worried about the freshness of the bulk aisle. What if those beans have been sitting around for 3 weeks? The coffee I buy has a roasting date on it. Today, the coffee I bought was roasted 4 days ago!