Coffee

Ho molto chiari i motivi per i quali la gente non ha lasciato in massa Twitter da quando è diventato la cloaca che è, magari in favore di Mastodon o di Misskey; ciò che non comprendo è come mai invece questa cosa non sia successa per Reddit, che somiglia molto di più ad un forum e nel quale vedo molto meno forte l'aspetto di network, e quindi di legami da conservare. Secondo voi?

I know that it’s the middle of summer (northern hemisphere). I know that even the thought of adding fruit juice and mulling spices to coffee is probably horrifying. I do not expect it to taste good. And yet, I had a thought about it and found that it seems to be a thing and so… has anyone tried it?

A few additional sources, but there are a lot more: https://wearelittles.com/blogs/stories/mulled-coffee-recipe https://malucoffee.com/blogs/news/mulled-coffee-recipe

Hope you all find this interesting, delighted I got the chance to have a play with the machine!

Hi guys, Can someone with access to chemex and aeropress at the same time check, if aeropress fit on top of chemex?
I use the aeropress for myself and I would like to buy chemex for when I want to brew larger batches of 4-6 cups.
But I would also like to use it as a karafe only, brewing 2-3 cups with my aeropress.

Hence my question. Will classic regular size hexagon-based aeropress fit safely on top of chemex to brew coffee in it? Cheers

I accidentally bought a tamper with a textured surface instead of just a smooth surface. Is one better than the other?

Like many others over the past few years, I was following the release of the Profitec Go, expecting to see an increasing user base commenting on such things as modding etc. It doesn't seem to have anything like the fan base of the Gaggia Classic, and I don't see many comments on it at all these days. What happened? Is it not worth the extra cost over the Gaggia? Are users simply content and quiet, or have there been some negative aspects of it which have counted against it? If you have had one for a year or so, let me know the good and bad.

Heyo,

I've had a espresso machine for a couple of months now and wanted to info dump about my experience with Kona since I just got some of those beans.

For a bit of context, I'm going to compare Jose's organic french roast coffee since that's what I've been brew for the past couple of months.

When brewed as esspresso and made as a latte, Kona coffee has a more mellow bitterness due to its lighter roasting. Unlike the french roast I usually have every morning, Kona coffee doesn't give you the strong bitter bite. Additionally, frothing the milk correctly gives the drink a nice natural sweetness that makes the drink reminiscent of hot chocolate.

That being said, I've had an issue with Kona. Using the grind settings I use for my french roast was too fine for the Kona due to Kona's increased water content (as evidenced from the grinds sticking to my grinder more). As result, my first extraction of Kona was... constipated for lack of a better description. I barely got any coffee liqueur from my first Kona attempt due to the increased pressure. My second attempt with a courser grind was better but was still too fine, resulting in a coffee tasting slightly like dirt. It was only on my third attempt that it worked.

That's my mini-review of Kona coffee.

So I actually waited to try them before sharing this time. I'm probably being primed by the tasting notes on the package as I'm not doing blind tastings of anything but my quick thoughts:

Modor Lot 1: I get the grape and a floral character. Indeed I literately said, "Wow." when I went to brew it and I was blasted in the face with those smells as soon as the water met the grounds. There is more going on fruitwise which could be guava but I don't have guava in my experience bank firmly enough to tell.

Keramo: I got a rather faint and generic stone fruit and some floral character. This was probably the least impressive for me and part of that may have been the "mango candy" note that I was really looking forward to but didn't find.

Uraga Natural: I got a subtle strawberry and I'd call it more danish rather than doughnut but either way it was nice. This was probably my favorite even though it never made me say wow. Who doesn't like something that makes them think "Danish + Coffee"?

I think I preferred the first batch of coffees I got and it was probably because I'm not a huge fan of the florality which probably plays into the Uraga Nautral being my preference of the bunch as I didn't really get any in that. I enjoy florality just fine in wine and spirits but I guess the lesson is I don't really like it in my coffee.

Recently switched to black coffee for a few weeks. I've had sour, bitter notes from the office coffee machine and a chain cafe.

I've also had salty aftertastes from Starbucks and a small one person run shop.

Basically I have no idea what good black coffee taste like.

Just trying to do intermittent fasting and have no calories in the morning, any tips?

Scan of the month decided to handle coffee this month.

They took an X-ray CT scan of a Moka Pod, AeroPress, Fellow Stagg EKG, and a burr grinder from Porlex, and wrapped it in a neat page for all to see.

As I continue my palate-developing tour of Lexington, KY's local roasters, three selections from GarageBean'd. I've tasted them as 16:32 ~30s espresso and as 11:200 Hoffman-method Aeropress, fresh ground appropriately for each.

They're super reasonably priced ($10-15/lb) for single-origin small-roaster products, and do bags from 8oz-1lb (and samplers) so you can try stuff, both of which are things I appreciate.

All three I picked are extremely characterful, and at least pretty good. I intentionally picked stuff that would be interesting for palate development rather than specifically to my tastes. I've done the reading for other-than-washed process coffees, but not tried many, and that was a lot of the focus for this round.

EspressYoSelf is a fairly classic modern espresso blend, the bill lists components from Brazil, Guatemala, Dominican Republic, Ethiopia, & India. It also notes a mix of Washed, Dry, Natural and Monsooned components. They roast it barely into medium-dark, just over 5/10 on their scale, which is around my preference for Espresso. It's SUPER complex with lots of molasses and spice notes. It does have a slightly "dirty" finish compared to some other espresso blends from my local tour; I'm not a good enough taster to pick out for sure why, I think it might be the monsooned probably-Indian-robusta component. The body kind of reminds me of stabilized whipped cream: it starts out feeling really substantial and kind of thins in your mouth, which is nifty. Good. Not enough to displace Nates from my #1 spot for local espresso blends, but definitely worth having.

#sarahstrong "Light" (they sell it at two roast levels) is a Natural process from Sidama, Ethopia, roasted light, 1.5/10 on their scale. It's super interesting, but a little funkier than I'm generally in to. Not bad, the body and fruityness are excellent... but there's a lot of that "rotten fruit" kind of fermented flavor that naturals are known to pick up, and it's a little much for me as an everyday coffee. Definitely a fun pick if you want to try a face full of natural process character.

Rise & Shine! is a Black-Honey process from Marcala, Honduras roasted to Medium (4.5/10). It would be high-character coffee in any other company, but it comes off as the most normal here. It's naturally quite sweet up front, with a very prominent dark honey/brown sugar kind of flavor, a bitter note in the middle, and a very clean, classic "nice cup of coffee" finish. It's the house coffee at a local bakery and really suits the role - it always feels like something I should be drinking out of china with a fancy pastry.

Edit: forgot to mention that the fellow ode is usually like 250 but the refurbs are 150, is a refurb a bad idea in itself?

I pretty much have $150USD to spend on a nice burr grinder and I am pretty sure that one of these two would do the trick. I grind small amounts at once, like say 30-50g, but that's too big for most hand grinders plus I don't want to have to operate one while lacking caffeine. I want a machine but I want it not to suck. I don't have an espresso machine, or a Turkish coffee maker, and these two supposedly do everything from aeropress to French press so that seems good for me. Mostly going to be doing V60 and also drip coffee for the partner who prefers quantity over quality. Need to get a drip coffee maker too but I figure most of them are similar, probably will get a Krups or Bunn. I have a Fellow kettle so I kinda want the Ode to match but I also have some things I hate about the Fellow kettle like small size and lack of utility for things other than pour over coffee. Does the Ode have similar pitfalls? I like the small batch grinding capacity, whereas the Encore seems like a traditional hopper style grinder that you're supposed to pour a whole bag into. But I have been told that the Encore is the way to go for entry level burr grinders. So what do y'all think?

Hey everyone, wanted to throw up another thread to talk bean and roaster recs. Wanted to try something new!

I just got a Brazilian Rose Diamond coffee from a local roaster. It’s super earthy and tea like with rose. Been loving it!

Do you aim to keep the brew time around 30sec regardless of shot size? If so, how do you go about that? Do you grind coarser? Tamp less hard?

If i keep my grind settings the same and tamp with (what feels like) the same force, my extraction time takes a lot longer when pulling a double shot (i use 16g) compared to single shot (8g), and using the same ratio.

Amsterdam based roaster. Awesome guy selling great coffee. This is a bag of natural Peru, fairly light roast. Lots of fruitiness.

I'm thinking the Strada EP1 would be the best you can get today?

Electronic pressure profiling, with a saturated head and all the high quality you'd expect from a LM machine.

Do you prefer bottomless or spouted portafilters?

I'm looking to replace the one on my machine, and I can't decide if I should go with a spouted like I have now, or try a bottomless. I don't really make two espressos at once, so the double spout is not a necessity for me.

I’ve been thinking about getting into home roasting, anyone got any tips of first roasters and places to check out for green beans? I was thinking a SR800 with extension tube from sweet Maria’s and the green coffee there as well but love to hear other thoughts!

Like the title says I was gifted some pre-ground coffee by relatives that visited Brazil. This coffee is pre-ground and is finer than anything I’ve seen. Seriously, it looks like powered sugar!

My usual brewing method is a pour over, but it is so fine the water doesn’t filter through.

My backup method has been a french press and it works, but not ideal as it tends to over extract.

Any suggestion from the community (that don’t involve buying an espresso machine, that plan was already veto’d by my spouse…)?

How do you like infused coffee? On one hand, it has unusual flavors, on the other hand, those flavors are added. What is more important, experiencing an unusual taste or drinking good coffee instead of the flavored one?

🤔

E: This thread made consuming this impostor so much more enjoyable. Thank you!

So I know the accepted practice for cold brew is to do a coarse grind, and to brew somewhere between 8-24 hours depending on whether you're doing it at room temperature or in the fridge.

But is this really necessary? Could I just use a finer grind and brew for less time? I'm asking because when you grind coarse, you end up having to use a lot more coffee beans (mass) than you would for the equivalent volume of any other type of coffee.

For context, I'm using a coffee sock which is just a glorified reusable coffee filter, so I don't think that grind size is going to impact filtration that much.