this post was submitted on 19 Jan 2025

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Coffee aches (lemmy.world)

submitted 2 days ago by ytorf to c/comicstrips

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[–] kadup 5 points 1 day ago* (last edited 22 hours ago)

I love coffee, a lot. I love the smell, the taste, the ritual of making it. Once you're drinking it a lot, it's also very hard to cut back because if you do you get those massive headaches and you feel like your brain is foggy.

But suddenly I was feeling angry, irritable, had trouble sleeping and was not following along the material from my master's research that I used to have no problem reading. So I forced myself to quit caffeine. Ooooooh boy. Turns out drinking a lot of coffee really does mess you up. The first couple of days were terrible, but by the fourth day I was waking up singing with the birds as if I was a Disney princess.

Now I still drink coffee, but only when I wake up and only one cup. No more than that.

[–] [email protected] 25 points 2 days ago (1 children)

The stomachpain is just noncoffee leaving the body.

[–] [email protected] 9 points 2 days ago

Non-coffee, weakness... same thing.

[–] But_my_mom_says_im_cool 8 points 1 day ago (1 children)

I found out I was now lactose intolerant when I kept having breakfast shakes or chocolate milk before work and was dying and having awful shits the first half of my day

[–] MothmanDelorian 2 points 20 hours ago

Lactose intolerance wasn’t spoken about much when I was a kid. I thought ice cream made everyone gassy.

[–] [email protected] 23 points 2 days ago (1 children)

Best time to decide to stop using any drug is seconds after using it.

[–] ytorf 6 points 1 day ago (1 children)

I can quit anytime I want (as long as it’s not in the morning or that lull in the afternoon when I get kinda tired)

[–] [email protected] 5 points 1 day ago

I was having the second problem which I told myself was the caffeine dependence but it turns out it was a Vitamin D deficiency!

And the caffeine dependence.

[–] [email protected] 6 points 1 day ago

its me with pop.

[–] [email protected] 11 points 1 day ago (4 children)

What's the deal with pour over?

It's not at all popular here. Everyone has pod machines.

[–] [email protected] 8 points 1 day ago

I drank pods and drip for years before ordering a pourover thingy. The first time I tried nice, freshly ground pourover it was like I was drinking coffee for the first time. The taste is sooooo much better! I’ve also done French press, but pourover is easier to clean. I like pourover better than anything else.

I can’t drink coffee anymore—caffeine ruins my body and makes me think I’m dying. But I miss it so!

[–] [email protected] 30 points 1 day ago (1 children)

It’s easy and makes good coffee and you don’t have to fuck about with a machine or pods and all kinds of waste

[–] [email protected] 5 points 1 day ago* (last edited 1 day ago) (5 children)

How does the coffee compare to espresso though?

I'm not a connoisseur so genuinely asking.

I don't have a pod machine. I grind coffee by hand and use an espresso machine.

My understanding, rightly or wrongly, is that you need the pressure to "crack" the ground coffee and get the good stuff out.

Edit: it's ok people I get it.

[–] [email protected] 7 points 1 day ago

I’d say that it’s almost completely different. With pour over you’re getting a longer drink, very different texture (in general a clean cup, varies a bit depending on pour over style) and with good quality light roasted coffee beans a ton of flavor and tasting notes.

you need the pressure to “crack”

I’ve never heard this (which doesn’t mean much) - my understanding is that pressure is simply another form of extraction.

[–] [email protected] 5 points 1 day ago

You don’t need pressure to make good coffee. You do need pressure to make espresso.

[–] Landless2029 2 points 1 day ago* (last edited 1 day ago) (1 children)

Another point in pour over vs espresso is flavor profile. You get totally different notes and zero bitterness from pour over.

The key with pour over is controlling how much water and how long it "brews" to prevent over extraction.

If you have a grinder I'd recommend getting a basic pour over and a gooseneck kettle. Electric ones are fantastic for tea, pour over coffee, moka pot coffee, french press and more.

[–] [email protected] 1 points 19 hours ago

Over extraction might not be "real" at least from an aero press standpoint. Don't see why it would be different for other methods.

There was a lot of talk about leaving the coffee to extract for up to 15minutea even. James Hoffman spoke about it, after having been told by another coffee guru that they don't worry about the time anymore and it tastes even better. Clearer and more complex.

Here's an article I could find quickly discussing it too. https://coffeeadastra.com/2021/09/07/reaching-fuller-flavor-profiles-with-the-aeropress/

[–] nBodyProblem 2 points 1 day ago* (last edited 1 day ago)

A well made pour over will be every bit as “good” as a well made espresso. It’s also way less demanding in terms of equipment and technique.

Making an espresso on par with the best coffee shops requires a great deal of skill/experience and thousands of dollars in equipment. If you don’t have the skill or equipment, straight espresso is usually pretty disgusting.

You can make a phenomenal pour over with a YouTube video and $150 in gear.

However, they’re different styles of drinks. A pour over is much less concentrated and doesn’t have the crema/body of espresso.

[–] asdfasdfasdf 1 points 1 day ago (1 children)

Not true at all. You just grind it at the right level.

[–] [email protected] 1 points 20 hours ago (1 children)

They’re referring to how espressos uses pressure to extract the flavor from the grounds vs pour over which relies on a good grind and a proper bloom.

[–] asdfasdfasdf 1 points 20 hours ago

Ah I see

[–] [email protected] 7 points 1 day ago

In my experience, pod machine coffee (specifically Keurig) tastes way worse than auto drip machine coffee, which is worse than the best coffee that you can make via manual pour over.

[–] ytorf 3 points 1 day ago (2 children)

It’s surprisingly easy to make (but with a ton of room for finesse I am learning). You do need a coffee grinder to take advantage of maximum bean freshness, though, but taste difference is huge

[–] [email protected] 2 points 1 day ago (1 children)

Taste difference compared to what though?

Obviously real coffee is better than instant, but pressurised extraction (espresso) always seems a lot more flavourful than say a french press.

[–] ytorf 1 points 1 day ago

Compared to machine drip for sure, but it can pull out a lot of different flavors than you’d get from espresso (whether you want those flavors is another issue). My friend turned me on to the 4:6 method if you’re curious about methodology. I wouldn’t argue that it’s better or worse than espresso or drip (okay maybe drip 😂) but it’s giving me the flavors I want out of coffee right now.

[–] [email protected] 4 points 1 day ago (2 children)

Why not use a french press?

[–] [email protected] 5 points 1 day ago

French press is an immersion brewing method, also typically unfiltered. It produces a mellower, more full-bodied brew. Pour-over is a percolation brewing method, typically filtered. It produces stronger, clearer flavors with less body. Both are excellent, cheap alternatives to using an auto drip machine and will absolutely produce better coffee than most pod machines. Which brew method is better depends on personal preferences.

[–] ytorf 4 points 1 day ago (1 children)

For old man reasons: coffee oils can raise cholesterol in some people and using a paper filter lowers the oil levels

[–] [email protected] 2 points 1 day ago (1 children)

I'm somewhat incredulous. I don't mean that in a "you're totally wrong you idiot" kind of way, just that I'm surprised I haven't heard it before. I'm a cardio patient and drink too much coffee all day long.

[–] kadup 2 points 1 day ago (1 children)

They're correct, but also exaggerating it. If you ask somebody to brew you a cup using a french press, and using the same ground coffee, a batch of a pour over, you'll notice some oils floating on the french press cup and not the pour over. So indeed, the paper filter will remove lipids from the brew. But are those in a quantity that could "raise cholesterol in some people"? Absolutely not, you'd have to be chugging coffee like a monster and even then, the tablespoon of butter you use in your toast is a much bigger concern.

[–] ytorf 1 points 1 day ago

I am definitely not an expert and probably a poster child for “a little knowledge is a dangerous thing” but after hearing about cafestol and kahweol and reading articles like this, I figured better safe than sorry since I tend toward borderline high.

[–] [email protected] 12 points 2 days ago (1 children)

You can mitigate the coffee stomach issues by adding a cup yogurt to your morning. It can't be the shitty stuff like yoplait, but it does do enough to help with that.

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[–] [email protected] 4 points 1 day ago (1 children)

Excellent OC comic! Also Pour-overs (I call it the Triangle) are clearly superior coffee drinking tech.

[–] ytorf 2 points 1 day ago

Thanks! I like the triangle as a name for it. I went to Japan this summer and it took me forever to figure out they call pour over/the triangle “drip,” (which is what I think of as machine coffee). Gotta standardize these names!

[–] [email protected] 10 points 2 days ago (1 children)

I hear milk helps.

[–] ytorf 7 points 2 days ago (1 children)

I use milk but was just gifted a frother so probably using less milk than before. Maybe (hopefully) that is the real culprit

[–] mortalic 15 points 2 days ago (2 children)

Oat milk is even better IMO. Nutty flavor just builds into the coffee perfectly.

[–] [email protected] 7 points 2 days ago

Also very helpful for people who don't realize they are lactose intolerant.

Coffee will still get you rolling, but in a much kinder way.

[–] ytorf 4 points 2 days ago

Love me some oat milk!

[–] kitnaht 8 points 2 days ago* (last edited 2 days ago) (13 children)

Cold Brew > Pour over - also, a TINY pinch of salt will correct a poorly made bitter-batch of cheap coffee. (I know, it sounds like the stupidest thing in the world, because I also thought the same thing before I did it)

Heat pulls tannins out of the beans which is where the bitter flavor comes from. If you brew the beans cold, for 24hrs ahead of time, you get a lot more of the nutty tones of the bean, and a much less harsh coffee. Bonus if you like cold coffee too, because you just throw ice and a splash of milk in it.