Coffee

Tried the coffee at McDo last night. Friends had told me for years that it is very serviceable and always fresh but I’m fairly snooty when it comes to coffee. Anyhow, in my opinion, they were right. I’ve had plenty of homemade stuff that was far worse. Price doesn’t break the bank, at a buck fifty, and it comes out at a reasonable drinking temp. Flavor is about like what you get when making coffee with a fresh-cracked bag of supermarket preground stuff. Just plain old decent coffee. For years I just relayed this recommendation with a caveat that I never tried it myself, but now I can shill for them directly. Wheres my check mickey?

From the creator:

What's the difference between a Natural and a Washed coffee? What makes coffee anaerobic? How is an Anaerobic Washed different from a regular standard Washed coffee?

During January through March 2021 I lived on a coffee farm in Kona, Hawai'i. Most of my job involved working with the baby plants in the nursery, but I also got to witness the tail end of harvest and learn about coffee processing firsthand.

I made this video to show the answers to the coffee questions above for anyone who hasn't had the opportunity to see it in person.

I fortunately have many local roasters in my area, but I found one within walking distance and it isn't stupid expensive (looking at you George Howell, delicious but pricey). And they give me $1 off since I bring my own containers so I don't need a bag. Del's Coffee in Waltham if anyone is in the area!

Normally I would say that this is being caused by lime build up, but this EKG is 2 months old and the temp sensor is bright and shinny.

Hey everyone, I'm looking to expand my coffee gear and am planning on acquiring a moka pot and an aeropress. Which should I get first? I'm planning on getting both, but one not for a few months.

Wondering if there are Wilfa Uniform users here and how they are brewing? I've been using the Uniform at 28 for Hario Switch (using default 4min steep recipe) and the same setting for doing drip with Moccamaster. Seems to be working alright.

Though I just bought this ethiopian coffee that has this fantastic white wine taste to it in the coffee shop (brewed with V60) and when trying it out in the Switch I just got nothing like that. It was still good, but the taste notes were all gone.

Now I am considering going back to V60. I haven't done V60s it in almost of year because I got annoyed by the fact that I never got the same taste as they did in my local coffee shop. Maybe it is time to have another go.

Hey fellow coffee friends. As it is hot season here in Germany I actually enjoy my coffee cold, so I set up a cold brew every two or three days.

Well, when I got into that habit I got the hint to never let the brew touch metal as it alters the taste to the worse, it gets sour and „off“.

Now my question is, is this a myth? I see cold brew makers which would be way more convenient than my measurement cup/cotton filter method, but all of them have some kind of metal filter, so I am very reluctant to buy one of those. Has anyone insights and our experience on this topic?

I use the Hario size 02 filters with my v60 which I really like, but the only reliable and affordable source I’ve been able to find is from amazon.com. Does anyone have another source I can buy these from? I try to buy as little as possible from amazon, but these are something I still have to regularly buy from there.

I’m also open to alternative suggestions for filters if someone knows something else that works as well or better.

I am doing some experiments with my neglected chemex trying to reproduce a look and a taste from a coffee shop in town a number of years ago. The taste was light and tea-like with lots of flowery and fruity high notes and not too much body weighing it down, so not much caramel or chocolate kind of notes, that sort of thing. The look - far less important - was also quite light and clear.

I tend to have light roasted beans in the house from one or two local roasters. What I have tried so far is increasing the grind size to be fairly coarse and increasing the dose of coffee a bit to compensate, and limiting the fussiness of the pours. The nice thing about chemex is the filters are nice and thick so I'm hoping the brew won't just fly through coarser grinds and I should have more flexibility. Here is what I did today:

. 40g coarse ground coffee

. Made a little divit because that's a lot for a flat bed

. kettle heated to 80C

. 80g pre-pour for the bloom

. 30s pour to 340g

. 3m 30s pour to 600g gently

. Brew finished at around the 6m mark

I got lovely notes but the brew was still really well extracted with plenty of body. Don't get me wrong it was a really good cup of coffee but not what I was after. I possibly need different beans but I would like to see what I can do differently with what I have usually got. I'm going to try bringing the dose back down to something below 60g per litre next.

Is there anything different I could be doing with the brew itself? I'm talking about notes and stuff like that but I far from being an expert particularly when it comes to tasting! I kind of know where I want to get to but not how to get there.

Someone on Reddit asked Breville's support and they've said it's been discontinued. Not that we can actually trust Breville's support, but TBF the Dual Boiler is apparently sold out wherever I look - with no availability date anywhere.

Would they actually just discontinue it? Or are we going to see a new revision coming up soon?

Has anyone in the US heard of Kitty Town? I like the idea of a percentage of profits going to feeding cats, so I decided to try some out and they have some interesting selections from around the world.

Let's say I'm brewing perfect v60 cups for my taste and don't want to change the flavor as its not too sour or bitter. However I just want it a bit weaker. What parameters would I change? Could I just add a little water after the brew? If I used less beans or more water during, I'd think it'd mess with the extraction.

I want to start home roasting but I'm not sure where\what to buy as far as beans go as a Canadian buyer. I did a quick check on Amazon (which I try to avoid buying from) and found the cheapest beans are about 14 CAD per pound, but I'm not sure that it's that good of a deal and I don't know what quality I'm getting.

Any advice is appreciated.

Edit: found a supplier: https://terracaf.ca/

For me, it's part of the ritual.

I am having trouble posting comments to posts in the Coffee community today. I have posted about it in the Support community but since those comments posted ok there, I thought I would try creating a test post here in c/Coffee to check whether is limited to comments.

Anybody else having trouble with comments?

Yes, I know that's an airfryer but I don't roast beans in it. This is my new setup as per yesterday. Missing is the Hario hand grinder here.

Most used equipment is most likely the V60 on the right. That's my daily brewer.

I won't be trying any until tomorrow as they just arrived this evening but I'm excited and couldn't wait until I actually brewed them. It'll be my first whole bean coffee. I'll probably need to bust out my small French press though so I can get the grinder figured out with smaller brews. They're only 4 oz sample bags so its not a ton to play around with. I'll make sure to pop back and share thoughts as I try them.

What’s everyone’s pour over recipes? Chemex, Kalita, v69, anything! Would love to try something new.

Over the weekend, I bought some single origin specialty coffee beans, honey processed. I did use the beans with my V60 and it was delicious.

I left the filter on my counter top for a few hours and when I went to throw it away I noticed a strong bourbon smell, it was a delicious smell.

I wonder if I could make my coffee taste like that. What is going on here? Are there techniques to make honey processed coffee like bourbon taste?

Really appreciate the insights!

The pump on my 1999 classic just stopped working between coffees yesterday. I brewed one coffee fine, and when I tried doing a second, the pump wouldn't start. It still makes a click sound when the pump switch is pressed, so the solenoid still works. There's definitely power to the machine because the pid lights up. So I have a couple questions.

Firstly, is there anything I missed in my diagnosis? Maybe there's something obvious to look for when opening the machine...

Secondly, if the pump is broken, is it simple to replace with something like the one in the link? My particular model is quite old, so maybe they don't make compatible pumps anymore

Brewer: Timemore coffee dripper

Scale: Myweigh barista scale

Grinder: Wilfa WFSB-100S

Kettle: Electrolux something

Cup: IKEA

Beans: Costas of Sweden, Costa Rica

As part of trying to move into the world of freshly ground coffee I've been doing some haphazard reading into tips in the use and care of coffee grinders. One idea that pops up is the idea of seasoning a new grinder by running cheap coffee through it before using it for real. Some sources claim it isn't needed with others recommending it. Of those that recommend it they don't all agree on why it should be done, how much coffee should be sacrificed, and just how necessary it is (best practice vs. essential).

I suspect that the lack of consensus may be a case of people chasing every improvement possible on one hand and folks not willing to invest quite so much effort to that aim on the other. Any insights and information would be appreciated.

From a question earlier about your favourite local coffee. The Dark Lochnagar from Ballater roaster The Roaring Stagg is my go to and favourite flavour, pretty amazing value too Glen Lyon are from a bit further afield but makes a lovely cup too though, a not more premium in price

As per my previous message, I've added two new moderators to this community. Thus for now the positions are filled.

The moderation team now consists of the three of us;

• @[email protected]
• @[email protected]
• @[email protected]

Thanks for your volunteering! ☕ 🤎