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[Edeuinu]

Interesting change of tastes the last few years. I've been an avid loose leaf tea drink for the past 10 years or so. I've always had coffee too, a cup here or there, always put something in the coffee, never had it blank. Then I don't know what changed, I had a nice fresh cup of coffee that was just ground and since then I could never go back to putting anything in my coffee. If it's bad coffee, I don't want to cover it up with sweetness, I just won't drink it.

Now at home and work I have a french press. I buy my beans whole and grind them as needed when I make myself a cup.

Basically I was a tea snob for awhile and now I am a coffee one too.

 

[NewFresh]

Now, CoffeeGAF - I need recommendations for some Decaf coffee. I've found that regular coffee does some crazy shit to my heartrate, but decaf is fine. Any recommendations? I'm doing Folgers Hazelnut Decaf right now and it's not bad.

You know, I consider myself pretty well versed in coffee, but I just realized that besides how the caffeine is removed...I know nothing about decaf coffee.

Time to do some research!

 

[bennywhatever]

You know, I consider myself pretty well versed in coffee, but I just realized that besides how the caffeine is removed...I know nothing about decaf coffee.

Time to do some research!

Thankya! Please post what you learn. This Hazelnut Decaf actually isn't half-bad. The hazelnut really adds to the flavor.

 

[UpperCaseN]

GAF, what's your opinion on homemade cold brew coffee?

I always use the regular coffee machina to drink coffee at home (with freshly grinded beans) and this new method seems appealing. Can't seem to find anywhere how to make the portions ratio, though. The only ratio of beans and water that I found is 250g:1Liter - Is this recommended?

Also, should I get a Keurig? My budget is 100$-150$ and I would really like an espresso machine. Can Keurig make huge, strong cups of coffe though? I usually drink a full cup and the stronger the better, I don't like the small size espresso cups.

I was doing cold brew for Vietnamese iced coffee but the amount of grounds you have to use is appalling. I was using a mason jar and had to fill 2/3rds a cup with grounds, then 2 cups cold water. This yielded 2 coffees and I went through an entire coffee can in no time. The actual coffee was good though, good strength.

As for the Keurig, I have mixed opinions on it. It's very convenient. My wife and I wake up at different times so being able to brew a single cup in less than a minute is great for our separate morning routines. I don't own a french press yet, but I would not be trying to break it out for a single cup of coffee on a weekday. The actual coffee from a keurig is pretty weak; the water is pushed through the k-cup which doesn't give it much time to seep at all. When I was a coffee newbie the Keurig was the greatest thing since sliced bread. It can do iced coffees, teas, hot chocolate, and a ton of coffee brands make k-cups so there's variety. Now that I'm starting to like stronger coffee, the Keurig gets less love from me.

 

[TarpitCarnivore]

GAF, what's your opinion on homemade cold brew coffee?

I always use the regular coffee machina to drink coffee at home (with freshly grinded beans) and this new method seems appealing. Can't seem to find anywhere how to make the portions ratio, though. The only ratio of beans and water that I found is 250g:1Liter - Is this recommended?

Also, should I get a Keurig? My budget is 100$-150$ and I would really like an espresso machine. Can Keurig make huge, strong cups of coffe though? I usually drink a full cup and the stronger the better, I don't like the small size espresso cups.

I make cold brew every so often either with a Toddy or Bruer. You can do it with other ways (french press, aeropress, pour over) but I prefer these because of volume. Cold brew can stay good for up to two weeks post brew and only needs ~12 hours for a good steep. The only downside with the Toddy is it may require some extra work if the grind is too fine. If the grind is just right it will just drain right out. If not you may need to scoop and press the grinds into a colander or cheese cloth.

Hario also makes a cold brew set up, but I've never used it before so I can't speak to it. http://www.hario.jp/product/list.php?middelclass=8

If you want a cheap way to make strong coffee than use the Toddy and brew that way. Cold brew is going to be concentrated and if not diluted is going to give you one hell of a buzz.

 

[Easystride]

I have to ask, is there some simple way of taking off the handle for the Hario Slim mill coffee grinder? I seem to always struggle getting it off by twisting and turning the handle while lifting up.

That minor issue aside, I love this thing. It is the perfect complement to the Aeropress. Thanks to those of you who suggested it a couple of months ago.

 

[Winterfang]

I have no idea how I lived without this

It's just One Buck at Kmart and I can finally have a mess free way of pouring coffee and sealing the bag.

 

[dr3upmushroom]

GAF, what's your opinion on homemade cold brew coffee?

I always use the regular coffee machina to drink coffee at home (with freshly grinded beans) and this new method seems appealing. Can't seem to find anywhere how to make the portions ratio, though. The only ratio of beans and water that I found is 250g:1Liter - Is this recommended?

Also, should I get a Keurig? My budget is 100$-150$ and I would really like an espresso machine. Can Keurig make huge, strong cups of coffe though? I usually drink a full cup and the stronger the better, I don't like the small size espresso cups.

https://toddycafe.com/

These help streamline the whole cold brew process.

 

[ClayKavalier]

Hey coffee-GAF, I moved a few months ago and my french press broke during the move. I haven't gotten a new one yet but I want to soon, and figured I'd go all out and get a new grinder too. After looking around at grinders, I found a bunch of articles on pour overs and thought they looked interesting.

Right now I'm planning on getting

a Baratza Encore grinder

a Hario V60

a gooseneck kettle with temperature control

and then for fun, I'm thinking about throwing in an Aeropress and a milk frother so I can make fake espressos.


My main questions are whether I should get a V60 or a Chemex and whether that frother is OK.

I know Chemex's are really popular, but the V60 is cheaper and it seems like they're used often at high-end coffee shops, where I've never been in a coffee shop that serves coffee made in a Chemex. What are the pluses and minuses of them? And if I got with a V60, does anyone have recommendations for mugs to go with it? Mine are really big and I'm afraid it wouldn't fit them.

As for the frother, I bought one at Target for about $50 last year and it doesn't work great. It's not the same brand, but it looks similar to this one, it's supposed to froth and heat milk but I usually have to run milk through it two or three times to get it really foamy. That stainless steel one I linked has great reviews, should I look at something like that? The wands seem like they wouldn't work great to me, but does anyone have frother experience?

Any thoughts on the whole setup are appreciated as well. Sorry for the long past, huge thanks to anyone who replies!

 

[Haly]

Has anyone ever tried one of these coffee samplers from Craft Coffee or Mistobox?

I'm looking to broaden my coffee tastes but I really don't drink a lot of coffee so buying half pound bags at a time seems inefficient and risky because they might go stale while they're waiting for me to get to them.

 

[fireside]

My main questions are whether I should get a V60 or a Chemex and whether that frother is OK.

I know Chemex's are really popular, but the V60 is cheaper and it seems like they're used often at high-end coffee shops, where I've never been in a coffee shop that serves coffee made in a Chemex. What are the pluses and minuses of them? And if I got with a V60, does anyone have recommendations for mugs to go with it? Mine are really big and I'm afraid it wouldn't fit them.

As for the frother, I bought one at Target for about $50 last year and it doesn't work great. It's not the same brand, but it looks similar to this one, it's supposed to froth and heat milk but I usually have to run milk through it two or three times to get it really foamy. That stainless steel one I linked has great reviews, should I look at something like that? The wands seem like they wouldn't work great to me, but does anyone have frother experience?

Any thoughts on the whole setup are appreciated as well. Sorry for the long past, huge thanks to anyone who replies!

In my opinion (and in many others) the V60 is very finicky and very hard to get a good cup of coffee out of. The Kalita Wave is apparently easier to use and produces a more consistent cup. Personally I almost never use my V60 anymore; I have an Aeropress for single cups of coffee and if I need to make two I use a 6-cup Chemex (which makes two servings of coffee... Chemex's cup definition (5 ounces) is really dumb). I think I get better cups out of the Chemex than I ever did with the V60, and, well, just look at it. It's beautiful.

As for faux espresso, despite its advertising, the Aeropress is not going to give you anything near espresso, or even faux espresso. A cheap moka pot will give you something closer to espresso (but just to be clear, it will not give you real espresso). If you want to get into milk frothing you might as well buy a stovetop milk steamer so if you ever decide to buy a decent espresso machine you'll at least be somewhat familiar with how to use the steam wand. And you'll be getting real steamed milk. I've never used one, but it does have 4.7 stars after 31 reviews so it can't be that bad.

 

[Pastry]

https://toddycafe.com/

These help streamline the whole cold brew process.

Yeah I use a Toddy and I love it, drinking some cold brew right now actually.

Has anyone ever tried one of these coffee samplers from Craft Coffee or Mistobox?

I'm looking to broaden my coffee tastes but I really don't drink a lot of coffee so buying half pound bags at a time seems inefficient and risky because they might go stale while they're waiting for me to get to them.

My girlfriend for me a 3 month Craft Coffee subscription for Christmas, I got the first batch in and the coffee was really good. As long as you don't mind the price it's worth it for a month or two to try something soon.

 

[fireside]

And if I got with a V60, does anyone have recommendations for mugs to go with it? Mine are really big and I'm afraid it wouldn't fit them.

Forgot to mention, but I don't pour directly into my mugs. I pour into a 600mL Pyrex Beaker. Cheaper than buying new mugs and it makes me feel like a chemist so win-win

It fits a V60 and an Aeropress but I don't know if it fits the Kalita Wave I mentioned. I imagine it does.

 

[ClayKavalier]

In my opinion (and in many others) the V60 is very finicky and very hard to get a good cup of coffee out of. The Kalita Wave is apparently easier to use and produces a more consistent cup. Personally I almost never use my V60 anymore; I have an Aeropress for single cups of coffee and if I need to make two I use a 6-cup Chemex (which makes two servings of coffee... Chemex's cup definition (5 ounces) is really dumb). I think I get better cups out of the Chemex than I ever did with the V60, and, well, just look at it. It's beautiful.

As for faux espresso, despite its advertising, the Aeropress is not going to give you anything near espresso, or even faux espresso. A cheap moka pot will give you something closer to espresso (but just to be clear, it will not give you real espresso). If you want to get into milk frothing you might as well buy a stovetop milk steamer so if you ever decide to buy a decent espresso machine you'll at least be somewhat familiar with how to use the steam wand. And you'll be getting real steamed milk. I've never used one, but it does have 4.7 stars after 31 reviews so it can't be that bad.

Thanks! Never heard of the Kalita, I'll definitely look more into that. What's the reason the V60 is more finicky? I've never made a cup of pour over coffee but they look almost identical to me, I guess it's just differences in their shapes that make them act different?

I agree, the Chemex is beautiful, but not knowing whether I'm going to like making pour over every day I'd rather start with something cheaper. Though they're only about $40 on Amazon right now, last time I checked they were closer to $80 for some reason, I might grab one just to have what I want the first time.

That's disappointing to hear about the Aeropress, from what I understood the coffee it makes is strong enough to makes stuff like lattes and cappuccinos.

That frother looks really nice, but it's a little too expensive for me. I'm hoping to grab one for closer to $25 to $75, and I know there's no way I'm going to own an espresso machine any time soon.

Thanks for the response!

 

[fireside]

Thanks! Never heard of the Kalita, I'll definitely look more into that. What's the reason the V60 is more finicky? I've never made a cup of pour over coffee but they look almost identical to me, I guess it's just differences in their shapes that make them act different?

Well the big thing with the V60 is the ridges along the side and the big hole at the bottom. The ridges lift the paper filter up off the surface, and supposedly that makes it easier for water to just skip the coffee beans and go straight into what you're pouring into. The big hole at the bottom means that the water isn't going to be in contact with the coffee for as long as it should. Both these things add up to a bad cup of coffee. Oddly enough it would seem like the coffee would be under extracted, since less water is coming into contact with the coffee grounds and that which does leaves quicker, but most V60s I've made and had at specialty coffee shops tastes over extracted. What I'm guessing is that to combat this low extraction time people are grinding the coffee too fine and it's coming out dark and bitter. Certainly if you have great pour over technique you could compensate for those two things but I don't see the point. Just buy another type of pour over.

Something like the Kalita Wave has three little holes and a flat bottom, which makes it easier for the coffee to stay in contact with the grounds, presumably allowing better extraction.

I can't remember where I read most of this stuff and I'm a little worried that I might be making it up. But it is true that most V60s I've had haven't been great. I've only had maybe one or two V60 pour overs that I would consider good.

I agree, the Chemex is beautiful, but not knowing whether I'm going to like making pour over every day I'd rather start with something cheaper. Though they're only about $40 on Amazon right now, last time I checked they were closer to $80 for some reason, I might grab one just to have what I want the first time.

I think it's really relaxing to make a pour over or Aeropress every morning. After a while it turns into a nice little peaceful routine.

That's disappointing to hear about the Aeropress, from what I understood the coffee it makes is strong enough to makes stuff like lattes and cappuccinos.

That frother looks really nice, but it's a little too expensive for me. I'm hoping to grab one for closer to $25 to $75, and I know there's no way I'm going to own an espresso machine any time soon.

The Aeropress does make some pretty good drip style coffee. I thought about buying that milk steamer and making some faux espresso but decided against it. I'm not big into espresso style drinks in the first place, even though I think it would be fun to learn how to properly steam milk and stuff.

 

[TarpitCarnivore]

Has anyone ever tried one of these coffee samplers from Craft Coffee or Mistobox?

I'm looking to broaden my coffee tastes but I really don't drink a lot of coffee so buying half pound bags at a time seems inefficient and risky because they might go stale while they're waiting for me to get to them.

I used Craft for a few months and the variety is nice if you don't feel like doing the work. They seem to be working with more roasters than when I used them so there should be a bit more variety.

I agree, the Chemex is beautiful, but not knowing whether I'm going to like making pour over every day I'd rather start with something cheaper. Though they're only about $40 on Amazon right now, last time I checked they were closer to $80 for some reason, I might grab one just to have what I want the first time.

Get a Kalitta or Clever Dripper

 

[AstroLad]

I'm type-1 diabetic and recently swore off artificial sugars. Do you guys have recommendations for coffee drinks or anything that don't have carbs? Currently what I do usually is just iced coffee + heavy cream. It's not fancy but it gets the job done. I could try drinking black but it's never been my taste (plus my coffee is basically the only remotely "sweet" thing I ever get to consume). Another option is almondmilk I suppose.

 

[Essay]

I'm type-1 diabetic and recently swore off artificial sugars. Do you guys have recommendations for coffee drinks or anything that don't have carbs? Currently what I do usually is just iced coffee + heavy cream. It's not fancy but it gets the job done. I could try drinking black but it's never been my taste (plus my coffee is basically the only remotely "sweet" thing I ever get to consume). Another option is almondmilk I suppose.

Change your taste! Black is life.

Almond milk isn't bad either. I prefer it in my coffee over real milk or cream when looking to add volume and cool my cup down by a few degrees.

 

[ClayKavalier]

Well the big thing with the V60 is the ridges along the side and the big hole at the bottom. The ridges lift the paper filter up off the surface, and supposedly that makes it easier for water to just skip the coffee beans and go straight into what you're pouring into. The big hole at the bottom means that the water isn't going to be in contact with the coffee for as long as it should. Both these things add up to a bad cup of coffee. Oddly enough it would seem like the coffee would be under extracted, since less water is coming into contact with the coffee grounds and that which does leaves quicker, but most V60s I've made and had at specialty coffee shops tastes over extracted. What I'm guessing is that to combat this low extraction time people are grinding the coffee too fine and it's coming out dark and bitter. Certainly if you have great pour over technique you could compensate for those two things but I don't see the point. Just buy another type of pour over.

Something like the Kalita Wave has three little holes and a flat bottom, which makes it easier for the coffee to stay in contact with the grounds, presumably allowing better extraction.

I can't remember where I read most of this stuff and I'm a little worried that I might be making it up. But it is true that most V60s I've had haven't been great. I've only had maybe one or two V60 pour overs that I would consider good.

Get a Kalitta or Clever Dripper

Thanks for all the info and the recommendation you guys.

Think I'll go with the Wave.

 

[TarpitCarnivore]

I'm type-1 diabetic and recently swore off artificial sugars. Do you guys have recommendations for coffee drinks or anything that don't have carbs? Currently what I do usually is just iced coffee + heavy cream. It's not fancy but it gets the job done. I could try drinking black but it's never been my taste (plus my coffee is basically the only remotely "sweet" thing I ever get to consume). Another option is almondmilk I suppose.

If you try almond milk just make sure you buy the unsweetened kind. TBH though I really dislike almond milk in cold brew. Whenever I've used it the almond milk tends to separate and it ends up being bitter.

 

[AstroLad]

If you try almond milk just make sure you buy the unsweetened kind. TBH though I really dislike almond milk in cold brew. Whenever I've used it the almond milk tends to separate and it ends up being bitter.

Yeah I've had a similar experience, which is why I prefer heavy cream.

 

[Union Carbine]

Made my first cold-brew batch of coffee yesterday-- it turned out great. I want to tweak my ratios a bit and find a good container to steep the coffee in but I will definitely start feeding my older beans into cold brew batches from now on.

 

[jcutner]

What am I doing wrong with my AeroPress? I've never got a consistently good cup out of it. I've tried a whole bunch of techniques, different water amounts, different temperatures, inverted brewing but usually it tastes sour in the end. Either I'm leaving it too long, or not long enough, or the water isn't hot enough.

What do you guys do? I fresh grind my beans with a Hario just a bit finer than a french press coarse I'd say.

 

[TarpitCarnivore]

What am I doing wrong with my AeroPress? I've never got a consistently good cup out of it. I've tried a whole bunch of techniques, different water amounts, different temperatures, inverted brewing but usually it tastes sour in the end. Either I'm leaving it too long, or not long enough, or the water isn't hot enough.

What do you guys do? I fresh grind my beans with a Hario just a bit finer than a french press coarse I'd say.

I believe if it's sour, and truly sour, this means your over underextracting it.

Hario I set to a 6 or 7 pending the bean

As for method I use the one Sightglass has up on their site. It's pretty basic and delivers on a good cup IMO. If you want to do inverted the Stumptown method is basically the same, but inverted.

 

[jcutner]

I believe if it's sour, and truly sour, this means your over underextracting it.

Hario I set to a 6 or 7 pending the bean

As for method I use the one Sightglass has up on their site. It's pretty basic and delivers on a good cup IMO. If you want to do inverted the Stumptown method is basically the same, but inverted.

I use this - http://www.amazon.ca/Hario-MSS-1B-Mini-Coffee-Grinder/dp/B001804CLY so I have to just adjust til the grind looks about right

 

[TarpitCarnivore]

I use this - http://www.amazon.ca/Hario-MSS-1B-Mini-Coffee-Grinder/dp/B001804CLY so I have to just adjust til the grind looks about right

That's what I'm using. Close it all the way to the right (basically turning it to make it the finest it can go). As you begin to turn back left you will hear it click. When someone says 6 or 7 they're referring to the clicks.

If it tastes sour you need to go more fine. If it's tasting burnt/ashy you need to go more coarse.

 

[jcutner]

That's what I'm using. Close it all the way to the right (basically turning it to make it the finest it can go). As you begin to turn back left you will hear it click. When someone says 6 or 7 they're referring to the clicks.

If it tastes sour you need to go more fine. If it's tasting burnt/ashy you need to go more coarse.

Awesome! Thanks for the tips, I'll give this a go tonight. Any suggestions on the water temperature? I have a kettle that lets me adjust the boil temperature.

 

[le-seb]

There are hundreds of types of coffee. There are many ways of drinking them. So...

What is your way of having it and what is your preference?

http://vrac.le-seb.net/coffee.webm
There's no way back.

 

[Haly]

Unf.

How much is that thing?

 

[TarpitCarnivore]

Unf.

How much is that thing?

Just a fully automatic espresso machine. They're pretty inexpesnive for the low end.

 

[le-seb]

Unf.

How much is that thing?

Around €400, IIRC, but worth every Euro spent as it's built like a tank and makes fantastic coffee.
It's a bit too noisy, though, especially when grinding beans.

I use freshly roasted coffee that I keep in the freezer, only pouring the beans dose for the day in the tank.
I'm generally drinking Pajarito from Colombia for breakfast/morning, and Moka Sidamo from Ethiopia for afternoon/evening.

And I'm a coffee addict.
I do buy 1.5 kg of coffee beans each month for my personal usage.

 

[InfiniteBento]

At home espresso makers are so picky. I recommend a Gaggia or the $500 breville (whose steam wand is really rad btw !) Anything less than that usually ends up being kinda shitty. At least from what I've experienced. If you're feeling really adventurous, you could even invest in getting a manual espresso maker:

They only cost about $200.

 

[Union Carbine]

http://vrac.le-seb.net/coffee.webm
There's no way back.

Honestly, that did not look good to me. The extraction looked super fast and pale. I'll stick with this: http://vimeo.com/104151498

 

[TarpitCarnivore]

At home espresso makers are so picky. I recommend a Gaggia or the $500 breville (whose steam wand is really rad btw !) Anything less than that usually ends up being kinda shitty. At least from what I've experienced. If you're feeling really adventurous, you could even invest in getting a manual espresso maker:

They only cost about $200.

Gaggia is old, reliable and you can find parts easy but right now the Crossland CC1 is probably the best entry level espresso machine.

 

[lastflowers]

a Baratza Encore grinder

this grinder is really good.

 

[le-seb]

Honestly, that did not look good to me. The extraction looked super fast and pale.

Well, it's not a professional coffee machine, and I must admit the coffees it makes don't hold a candle to the ones I've drunk in Italy (though, there is much more water in mines).
Still, they can compare very favourably to the ones we get in cafés over here, and there certainly must be a reason why several people in my circle of acquaintances have dropped their Nespresso machines for some like this after I've made them a coffee with mine.

Quick extraction? Well, it'll depend on how thin the coffee is ground (the ones I use each have their own kind of beans, and I'm too lazy to change the grinder setting twice a day, so it's in a in between position here, certainly not optimal), and 15 bars are also certainly going to push some water, I suppose.
If that's your thing, just set the grinder to its thinnest position, and it'll drip.

Regarding the paleness, that's what happens when using a potato as a camera, scusi.

 

[InfiniteBento]

Gaggia is old, reliable and you can find parts easy but right now the Crossland CC1 is probably the best entry level espresso machine.

The price tag on that one though >.O

Every time I had customers come in for espresso machine recommendations, they wanted something under $300.

 

[Union Carbine]

Well, it's not a professional coffee machine, and I must admit the coffees it makes don't hold a candle to the ones I've drunk in Italy (though, there is much more water in mines).
Still, they can compare very favourably to the ones we get in cafés over here, and there certainly must be a reason why several people in my circle of acquaintances have dropped their Nespresso machines for some like this after I've made them a coffee with mine.

Quick extraction? Well, it'll depend on how thin the coffee is ground (the ones I use each have their own kind of beans, and I'm too lazy to change the grinder setting twice a day, so it's in a in between position here, certainly not optimal), and 15 bars are also certainly going to push some water, I suppose.
If that's your thing, just set the grinder to its thinnest position, and it'll drip.

Regarding the paleness, that's what happens when using a potato as a camera, scusi.

Fair enough.

My mother and sister are big Nespresso fans. I'm not. I'm sure a machine like yours is a good step up from those while remaining hands-free. Everyone loves my espressos when I make them but I don't think anyone but me wants to put the time and effort in to actually do it.

 

[le-seb]

Yeah, that's why automatic espresso machines are cool: you almost have nothing to do.
I know my parents barely used their older (manual) espresso machine, but have absolutely no problem with the automatic one - nice and quiet Saeco Syntia - I've bought them (they've asked for one, mind you! )

 

[Union Carbine]

Yeah, that's why automatic espresso machines are cool: you almost have nothing to do.
I know my parents barely used their older (manual) espresso machine, but have absolutely no problem with the automatic one - nice and quiet Saeco Syntia - I've bought them (they've asked for one, mind you! )

I bet. I probably need to try one of these machines when someone has it properly dialed in. I've just never had good experiences with them. We've got a Jura machine in my office and it is awful-- but I have no idea about the beans or how the grinder is set up so I can't say why it's awful. If I didn't mind going through all the work of grinding, prepping, and pulling the shot, steaming the milk, I'd probably be more keen on them but I actually really enjoy the espresso-making process.

EDIT: And now for something completely different... Found this on YouTube: https://www.youtube.com/watch?v=DcQFBdLNvZU

 

[andycapps]

The price tag on that one though >.O

Every time I had customers come in for espresso machine recommendations, they wanted something under $300.

Yeah, $600 is a bit steep for me to spend on something that makes coffee drinks. My newest TV cost less than that. At $300 I could probably talk myself into it.

 

[InfiniteBento]

Yeah, $600 is a bit steep for me to spend on something that makes coffee drinks. My newest TV cost less than that. At $300 I could probably talk myself into it.

The Gaggia is always what I recommended. Its great for at home use and is decently priced.

There is a great informal video about it.

I don't have the funds to get an at home espresso machine but frankly, I'm okay with my chemex & v60's. After working in craft coffee for 3 years, I've come to appreciate the more simple brewing methods >.>

 

[Union Carbine]

The Gaggia is always what I recommended. Its great for at home use and is decently priced.

There is a great informal video about it.

Here's another one that compares the Gaggia Classic to the Sylvia.

 

[mattp]

Got a 6cup chemex for christmas so I'm pretty new to brewing my own coffee.
beginner questions:

Brew time: I often see brewing with a chemex should take ~4min. But when does "brew time" begin? DOes this include the ~30second bloom? Or is it 4minutes AFTER the bloom?

Temperature: I am using an electric bona vita goose neck, and it seems like most people say if you let it sit 30seconds after boil, that's a good temperature to brew at(i don't have a thermometer). But, if I let it sit for 30sec and then bloom for another 30sec, is my water going to be cool once I started the actual pour? Should I bloom right off boil and then once I start my pour it will be at the ~30seconds off boil temp people recomend?

 

[Extollere]

Got a 6cup chemex for christmas so I'm pretty new to brewing my own coffee.
beginner questions:

Brew time: I often see brewing with a chemex should take ~4min. But when does "brew time" begin? DOes this include the ~30second bloom? Or is it 4minutes AFTER the bloom?

Temperature: I am using an electric bona vita goose neck, and it seems like most people say if you let it sit 30seconds after boil, that's a good temperature to brew at(i don't have a thermometer). But, if I let it sit for 30sec and then bloom for another 30sec, is my water going to be cool once I started the actual pour? Should I bloom right off boil and then once I start my pour it will be at the ~30seconds off boil temp people recomend?

I always start the timer as soon as I finish pouring water on for the bloom. I usually let mine bloom for a minute, and then start the pour. Takes 4 minutes total (600g water). Don't worry about the water cooling after. It's gonna cool anyways while it brews. As long as the coffee tastes amazing that's all you should care about in the end.

 

[Stet]

How much crema should I realistically expect on top of a double shot of espresso made with an actual portafilter machine?

Nespresso advertises these thick inch-deep heads that I can't imagine are possible without some kind of centrifuge, but even still it seems like other people are getting half a centimetre or more on traditional machines while I'm struggling to get more than a thin layer on top.

 

[jyoung188]

I have no idea how I lived without this

*coffee scoop and clip pic*

It's just One Buck at Kmart and I can finally have a mess free way of pouring coffee and sealing the bag.

I need one of these.

 

[InfiniteBento]

How much crema should I realistically expect on top of a double shot of espresso made with an actual portafilter machine?

Nespresso advertises these thick inch-deep heads that I can't imagine are possible without some kind of centrifuge, but even still it seems like other people are getting half a centimetre or more on traditional machines while I'm struggling to get more than a thin layer on top.

The crema in Nespresso's are pretty over extracted, imo. The color is always this yellowish toned nonsense and the glass is far too full. The layer of crema should be thick + creamy and a dark auburnish brownish color but not an extraordinarily large amount. No yellowing (called blonding) within it because to properly extract espresso, you need to stop the shot just before blonding begins.

Wrong/over extracted:

Right/properly extracted:

 

[Union Carbine]

How much crema should I realistically expect on top of a double shot of espresso made with an actual portafilter machine?

Nespresso advertises these thick inch-deep heads that I can't imagine are possible without some kind of centrifuge, but even still it seems like other people are getting half a centimetre or more on traditional machines while I'm struggling to get more than a thin layer on top.

Don't worry about the crema: https://www.youtube.com/watch?v=HbPBOtp4th0

Use the flavor you get out of the shot as your guide. Crema, extraction times, etc. work well as general guidelines but ultimately it's taste that matters.

 

[Get'sMad]

GAF, what's your opinion on homemade cold brew coffee?

I always use the regular coffee machina to drink coffee at home (with freshly grinded beans) and this new method seems appealing. Can't seem to find anywhere how to make the portions ratio, though. The only ratio of beans and water that I found is 250g:1Liter - Is this recommended?

http://www.amazon.com/dp/B001VPXEBU/?tag=neogaf0e-20

I have this thing and you use 80g for 1 liter.

That thing rules, btw. I almost need another because the time it takes to make cold brew and I just syphon the stuff down so quickly.