Coffee

As owner of koffie.nu domain (coffee.now for the non Dutch), I need to peek around here.

Currently owning a Jura D6 for my daily shots. Currently testing Picnic 'intenso dark'. It is acceptable, but a tad to strong for the long run I guess. Usually we use the Perla biological, as it tastes ok (better then filtered) and is affordable. (inflation is a tad in the way for better coffee, with the amount of pets we have)

One of the things I miss from the Reddit coffee subreddit was the weekly bean recommendation threads so I'd thought I'd ask on here, what's everyone brewing this week?

I just finished a bag of Burundi Long Miles Gaharo Hill from Oynx Coffee Lab (https://onyxcoffeelab.com/products/burundi-long-miles-gaharo-hill?variant=40261580226658) that I made Kalita pour overs with.

I have been making do without an electric grinder for a while now and I have decided the time has come to get one back on the kitchen work surface. I usually make coffee with my aeropress or chemex, and sometimes grind coarsely for cold brew. I don't have an espresso machine and while I could imagine myself dabbling with the weirder manual and stovetop espresso options out there, I know that I prefer the extraction from pourover so it would never be a Thing.

I am trying to decide between the Fellow Ode v2 and the Baratza Encore ESP. One the one hand I feel I can't go wrong with a Baratza and the ESP would give me some extra flexibility. On the other hand, the Fellow Ode probably matches my coffee sensibilities perfectly. I can't really see myself choosing other grinders because I have had a Baratza before in a former life and I know their customer service is amazing. It's just those burrs on the Fellow Ode v2 that are tempting me. Any thoughts? Gotchas? Steers either way?

May be of interest to some folks. Partially about competition brewing, but more about the differences between the kinds of coffees that are brewed for competition and those folks are generally drinking at home, and how a recipe optimized for one doesn't necessarily carry over to the other.

One aspect that I think is only partially surfaced in the video is a partially ideological difference that some folks in coffee are into re: alt process coffees and whether some of the more out there fermentations are "artificially" flavoring the coffee. Hedrick bemoans the ascendency of alt process coffees in competition and has done so in the past, and I assume part of the reason he put out this video is that in this case the routine he consulted on is specifically about re-asserting the value of washed coffees.

There are much stronger versions of this take out there, for example I watched a video from Patrik Rolf of April talking about how alt processing detracts from the "purity" of third wave coffee, and that was so obnoxious it immediately prompted me to order some more coffees with more out there fermentations.

Bonus: Another video from a competitive brewer talking about non-transferability of competition recipes and also just generally about not being beholden to a recipe.

In the UK we're currently experiencing the hell that is summer (I can't cope in temperatures above 20C, mock if you wish) so wanting to get more into cold brew.

Anyone got any recommendations on the best piece of kit to do it?

Hi, this idea for a post came about after reading the other post asking people to describe their daily brew method.

I've been into coffee ever since I started chasing the ability to get decent coffee at home that's strong enough so that most of the cup can be hot milk.

Cafetiere was always disappointing, the flavour always seemed to be a bit... "woody" if that makes sense? Almost like you'd expect ground coffee beans to taste like, and not the "actual extracted coffee flavour" that you'd expect.

I never bothered with any of the pourover methods because I couldn't see how they were any good for "milk drinks", they just seemed like different ways of making caferiere strength coffee but with more control over the brew.

I was never aware of aeropress really early on, and when I did hear about it it just looked like another way of making filter strength coffee so I steered clear of that.

Then I discovered the Moka pot which I used for years by cramming it with as much coffee as I could get into it which used to get pretty close to espresso strength but obviously not proper espresso.

Eventually we bought a Bambino Plus in lockdown and have been knocking out at least decent 2 lattes per day ever since (usually more if my wife is home)

The confusing thing for me has always been that the guys I have worked with over the years who have been really into their coffee have always used pourover or aeropress, and I've always been a little bit puzzled as to why they haven't upgraded to an espresso machine yet (these people are all well paid and could definitely afford one if they wanted one, looking at the grinders they used to buy)

With all of this context in mind, what is the attraction to pourover or aeropress style coffee vs. espresso? E.g. espresso can = americano if it's just a case of liking watered down coffee without a lot of milk, just add hot water. Please sell me on the idea of pourover or similar methods 🙂

Hi all, I always liked coffee but for the last year or so I've actually started looking into the brewing side of things. I've experimented with some good home brewers. My favorite so far is the Aeropress.

Anyway, I think I'm ready to get my first espresso machine. I'm a student, so kinda tight on budget. Around $500 is what I can spend on it right now. Can the more experienced people give me some suggestions? I'm happy to get a second hand machine if that's a reliable option.

Or should I just wait a few more months and save more money? Please let me know what you think. Thanks.

Mine is probably a breve, although I usually make cortado because it is easy.

I'll admit that when fall rolls around, I'm getting the infamous Starbucks pumpkin spice. We all have our guilty pleasures.

I am currently using Stumptown Founder's blend. It is a bit pricey and is Light-Medium at around 15-16 dollars at Target here in the US.

So, this looks like the start of a relatively new community (at least for me), and we surely have some new people coming over from the coffee subreddit, so let's get some conversation going!

What's your current favorite brew method? I've been really getting into my flat bottom brew lately, with the Stagg XF. I just feel it's been a bit more forgiving than my v60, and it's been pulling out some pretty solid tasting notes in my latest beans.

What're y'all brewing with?

EDIT: I absolutely love the traction this post got! And I love seeing all the methods everyone is using daily. Thank you all

Does anyone have it? The Essenza Mini. It's relatively cheap, so I'm just wondering if it's worth it. Please tell me your thoughts!

P.S. If it's relevant at all, I'm in Europe. And looking at the cheapest one because... student life

James reviews the latest iteration of the AeroPress. Also discusses the future of the product now that the original inventor has sold it to a new company who are planning on an XL version and a high-end glass and metal version.

Title. I've found several coffee communities. Curious if anyone knows of a roasting community.

I signed up on a Lemmy instance (Lemmy.world) the other day and have been learning my way around that side of the Fediverse.

It's been interesting.

Tonight, I discovered that I can follow a Lemmy Community and view its posts from the comfort of my Mastodon account!

All you do is enter
@[Community]@[Lemmy Instance] in the search bar.

For instance, if I want to see posts from the Coffee community on my Lemmy server, I type @coffee ('At Coffee At Lemmy.world') in the search bar and click the Follow button when it shows up in my timeline.

This new learning amazes me!

I got this lovely reversible olive drab silicone coffee dripper and mug set locally (from Lazada Philippines). Rivers is a Japanese brand. The side with the fat ribs flows faster, so I make sure the fat ribs are in the inside of the dripper. It's great for camping.

Hard to describe but if I have coffee sometimes I get this like tunnel vision / high contrast effect with my eyes, which I can assume is a result of caffeination.

Anyone else? No, just me? Ok I guess I’m crazy then.

NextLevel Pulsar Brewer Coming Soon! When we released the NextLevel LVL-10 brewer, we were happy with the results and enjoyed how easy it was to yield delicious, even and high extractions. At NextLevel we strive to constantly improve, so we brought on coffee-obsessed astrophysicist Jonathan Gagné to the team to help develop our new brewer, the Pulsar. Jonathan suggested adding a variable flow-rate valve as well as several other small modifications to the LVL-10, and we’re thrilled with the results! The valve allows the option of a long “steeped” bloom for more efficient prewetting of the coffee grounds. The valve and the “no bypass” brewer design provide an unlimited number of possible combinations of immersion and percolation. You imagination is the only limitation.

It sounds super promising to me, I like the idea of controlled flow zero bypass - sounds like it could do a bunch of different types of brewing possibly

However, it’s important to note that unlike other coffee waste byproducts, flowers can be used as natural fertilisers. Ultimately, this means that they already contribute to a circular economy model in the coffee industry.

I am currently using 40g coffee to 500g water which is 12.5g coffee to 1g water but I have seen things like this https://www.olympiacoffee.com/blogs/blog/how-to-brew-like-olympia-coffee#:~:text=For%20those%20of%20you%20who,use%2016.7%20grams%20of%20water. which suggest using a little more. Does it even matter to adjust the ratio precisely if I don't have a precision grinder and am using a Krups blade grinder? I am trying to get things as precise as possible.