Coffee

Trying Square mile’s Thirika Kenyan coffee this week in the Aeropress. First time and it’s a really unique flavour! Would love to hear thoughts on these beans or Kenyan coffee in general!

I've been eyeing this machine for a while since my goal is to really control my press just like I have with the Aero Press. Still haven't decided if this is a worthwhile investment.

I've been thinking of 'solving' the creamer issue for myself lately and then I saw Hoffman's video. What do you swear by?

Hi all. I've purchased a Delonghi Dinamica super automatic but so far I haven't had much luck in getting good coffee. I didn't expect mind blowing coffee just something as good as my old Nespresso.

I dialed it the best I could, the best setting I found was grinder on 4-5, intensity on 4 (out of 5) and max temperature. Flavor still feels a bit dull but increasing intensity or finer grind leads to a burnt or very bitter taste.

I tried a couple of beans: Lavazza Oro, Delta Platinum, Buondi (Nestlé brand), nothing felt amazing. Looking to try some alternative beans, preferably something under 30 euros per kilo shipped to Portugal. Thanks!!

Turns out all the creamers are kind of bad!

Anyone know where to get good coffee beans for an espresso machine in australia? Thanks :)

Title. I'm lactose-intolerant and try to veganise. I also love cortado but only had it in cafes in Spain. Is it possible to make cortado at home with a plant-based milk and if yes - how?

I'm using a Fellow Stag and a metal V60 with a fabric filter. I do a 1:16 ratio (16g of coffee and 256g of water). Generally I'll place the V60 on the Stag while it brings the water up to a boil in order to heat it up. Then I'll saturate the fabric filter with the hot water. I'll use 212F water, but after pouring the water over the grounds, my instant read thermometer will read 195F. It seems weird that despite doing everything in my power to preheat all the equipment, the water drops a lot in temperature as soon as it hits the grounds. Any tips to tackle this problem?

I.e.: unscrew French press stem in order to remove it from the cap. Reassemble. Now it can press all the way to base of the French press canister for frothing.

This ranks among the best cups I’ve had, even at very good coffee shops.

Bonus details if you like

Tools

• Bialetti Venus 2-cup
• rando hybrid travel mug / French press

Ingredients

• 80g water
• 11.5g med-dark local roasted beans, burr ground medium fine - a notch below our preferred pour over grind. ~90g whole milk

Coffee

• Preheated water in Bialetti base just below boiling.
• Filled coffee funnel to near rim, tapping against counter occasionally to settle but not tamped at all from above. Grounds came to maybe 2mm below the rim
• tower on, lid up to monitor
• brewing within a minute, off heat for about 10 secs as soon as it started producing
• Bialetti back on heat just a few seconds to get it going again then let it finish brewing off heat

With the input water carefully measured, and managing outflow using time-on-heat source, it doesn’t seem to matter much whether the Bialetti sputters at the end or not - though I try to avoid it.

I had about 50g coffee output.

Milk

• heated to steaming, ~ 60c.
• Into preheated French press canister.
• I did maybe 50 pumps. Likely more than enough for my small milk volume

The coffee sunrise post earlier reminded me of one of my summer favorites (I just suck at taking pretty pictures but I think you'll get the idea):

• a strong coffee (this one is 125ml from an aeropress but a double shot of espresso/lungo also works very well)
• about 3-4 medium sized ice cubes (enough to still have ice after pouring the hot coffee)
• ~120ml orange juice (adjust to taste and/or the size of your cup)
• 10-20ml of nice spicy ginger juice (if the bottle says "don't drink pure", you got the right stuff)
• pour the coffee slowly onto the ice cubes
• Wait a bit so it gets nicely chilled.

I like slowly sipping about half of the top layer (it's basically an iced coffee at that point) before stirring and enjoying the final mix

Dunno if there is a name for that recipe, I just combined two stolen ingredient ideas (I saw a youtube video about espresso+orange juice once and a local café had an extremely tasty cold-drip based drink that included ginger)

Typically I'd make a pour over or espresso, but my A/C is out and I can't even think about hot coffee. What is your favorite way to make iced coffee in a Chemex? I've got light roasts from Costa Rica, Burundi, and Ethiopia right now.

Milk in first then slowly press down on the areo press to get this look. This might already be a thing, but im having fun regardless.

I did a bean thread last well and had an amazing time so I wanted to try to make it a consistent thing so here’s another one! I expanded it to new brewing methods or tips anyone has tried.

I’ve been doing Black Cat espresso (https://www.target.com/p/intelligentsia-direct-trade-black-cat-classic-espresso-roast-dark-roast-whole-bean-coffee-12oz/-/A-15354287) from intelligentsia and been pulling pretty good Moka pot shots with it.

I usually do the Hoffmann method if I’m making it for myself and the default recipe if making for my wife and I but the last couple days I’ve mixed it up and tried out the inverted method:

Time: 1min 30sec

• Use a medium-fine grind.
• Put the plunger to the “bottom” (top while inverted) of the 3 so I’ll get a half cup’s worth of infusion
• add my grounds, 2 AeroPress scoops (22-26oz depending on roast and moisture content)
• get water to boiling (if a light roast)
• add enough water to make a paste, do a 30 second bloom
• add more water until it’s 2/3 full. Stir for 10 sec
• add water until it’s almost to the top and wait until the timer gets up to 1:15. While waiting, wet the filter and get the top ready
• give it another few stirs at 1:15 then top off until the water is at the top
• at 1:30, cap and press. I like to do it into a Pyrex measuring cup.
• this should yield 1/2 cup of brew (4oz). I then add water up to the 1 cup mark (8oz line) and put 1/2 into the first mug. I fill it up again until the 1 cup and pour that into the second. Add another 1/2 cup of hot water to the first mug and presto, you have two delicious 8oz mugs of coffee!

Don’t know how many people have run across this or something like it before. This visual helped me early on and I still think about it if I have a really bad brew.

edit: uploaded higher res image from a non-problematic source.

New image credit: Homegrounds

I would like to see what others are changing when you start a new bag of coffee. I will preface that I only do pourover.

I keep my ratio the same as well as my brew temp/# of pours. I really only adjust my grind size to aim for similar brew times and then from there adjust grind size based on taste/astringency.

So far it’s a bit on the weak side compared to same beans doing pour over.

I’ll try grinding a notch finer and longer slower brew. It may be partly a matter of seasoning the new pot too.

Any other tips from Bialetti vets?

I am happy to report, having bounced off of aluminum moka pots in the past due to metallic taste, this steel Bialetti one does not have that issue.

Perka-perka y’all!

This post was originally posted on r/espresso in 2020. I’m manually moving my content here before probably nuking my reddit account. Fuck that little pigboy u/spez.

For years, I struggled with my espresso machine (Lelit PL41TEM) ever since I got a naked portafilter. I tried everything, and I thing I learned a lot and tremendously improved my skills doing so: Weighing coffee, weighing shots, timing pulls, WDT, stockfleth, nutating tamp, NSEW tamp, playing with dose, grind, temperature, bean freshness...

I had good shots, terrible shots, and once in a blue moon excellent shots. But I never achieved consistency. I always struggled with channeling, even with super fresh beans.

The single element that I couldn't control was the pressure. My machine was factory set at 13bars blind and I could only brew decent shots at 11 bars.

Thanks to this video featuring my exact machine and a few pushes from people here, I adjusted my OPV to 10 bars blind, 9 bars brewing. This has been a game changer. I still pull meh shots, but my constitency is now through the roof, and even "bad" shots are actually okay.

Hey friends,

I'm having a hard time deciding between the Eureka Mignon Filtro and the new Fellow Opus. Since I'm aiming for single dosing, I was leaning towards the Opus. I've seem people complaining about retention on Eureka Filtro.

But the prices are seriously making me have second thoughs. In Europe the Opus costs around 250€, quite more than the 180€ Eureka price. Which one would you pick?