Favorite Coffees? Favorite Coffee instruments?
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@CO3 How do you heat your water?
The sun is rising. Hear the words of cosmic mouth anew: cogito ergo sum.
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Usually go with ethiopian light roasted beans, tried some funky fermentations but usually prefer it natural or washed in a v60 with brewista electric gooseneck kettle. 30g of beans to 500g of water. Recently started doing some dark roasts and just going ham with sugar, milk and gelatin. Surprisingly good. Still V60, but probably going to buy a coffee perculator in the near future. 20g of gelatin in 500g of coffee is great, doesn't taste it at all with milk and sugar. I use a Wilfa Uniform to grind the beans. If I buy preground coffee my stomach reacts, probably to the coffee going rancid.
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@eugene I'm in between places. I have a gooseneck kettle with a thermometer on it that works quite well, but in this place i only have the hario drip kettle AIR, that0s also what i use while camping. the heating is a lil annoying, since you get better extraction and a warmer brew with hotter water (96 C), but then you get more of the flavonols and a richer type of flavor with colder water. The technique Danny has on youtube is what Ray did, and I think it's a bit autistic but it works.
Another annoying thing is the material of the V60. Ceramic, steel, or copper are obviously preferable, but plastic gets you a better brew by far, since it doesn't require preheating.
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@voldtzeig With the darker brews, try a pinch of salt in the coffee or in the grounds. Boosts the flavor. Also, making a bombon (strong coffee with some condensed milk) also works well with the darker roasts.
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@CO3 Have tried the salt but never with darker roasts, should work well. Gonna try it tomorrow! Condensed milk is kinda expensive so rarely buys it, is it worth getting for bombon even if I can't make espresso shots?
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@voldtzeig The way I make my coffee with the V60 it's pretty strong (I use a lot of coffee grounds), so it works. But currently I'm in the same boat of not buying condensed milk because it's overly expensive.
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I enjoy san rafael urias fincas, caranavi sol de la manana caturra. Can't go wrong with yirgacheffes, I recommend starting there to most.
Espresso is go-to when paired with steamed jersey milks, but I get most enjoyment from chain-drinking entire pot of mr coffee or other drip-style on Sunday morning 2 hour breakfast with sugar and cream.
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@oven When occasionally at cafe, I order cortado because it is hard for American barista to mess up.
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I home roast (light) ethiopian. Typically brew in a french press with an electric kettle. Zero plastic involved, which is a nice bonus. I'll get an espresso machine soon so I can try my hand at roasting good espresso beans. I've been getting really nice fruit flavors lately, so I highly recommend home roasting if you're interested. You can start off roasting in an oven @ 450 for ~7 minutes. Just listen for popping noises, wait up to a minute, then take them out to cool.
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I use the Hario Immersion Dripper Switch - portable and versatile for brewing (lots of methods online) when I don't want to make a full pot. It's also glass, set in a rubber cup rest.
https://global.hario.com/product/coffee/set/SSD.html
Investing in a decent grinder is a good idea but if you don't care then maybe don't worry about it, but I think it's worth it. After much personal research, I went with this, which seems like a solid entry level burr grinder.
https://www.baratza.com/product/encoretm-esp-zcg495
Happy brewing.
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I like the chemex, and the unbleached filters. I used to have a burr mill grinder, (I think they’re best) but currently use a basic grinder I just happen to have. I love groundworks coffee, especially their Columbian or Ethiopian, (occasionally they’ll do a special release of something that’s outstanding too). I’m a light roast drinker personally.
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I have a Nespresso, 2 Keurigs, a drip maker and French press. Dunkin Donuts original blend using the French press is my favorite.
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I use this water kettle and a chemex. Water kettle is legit, I've banged it on things a few times and it won't break. Put it straight on the wood stove and also the electric coil style stove top.
https://www.bostongeneralstore.com/collections/coffee-tea/products/pour-over-glass-kettle
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coffee instrument: moccamaster (technivorm)
coffee: paulig juhla mokka
optional: 1 slice carrot cakeupon rising i turn on moccamaster, have first cup with first meal of the day, then chain drinking cups back to back with meals throughout the day until its time to unwind / shift into a parasympathetic state.
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@oldchem I wanna get a moccamaster so i can drink more coffee basically
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@CO3 there is definitely an enjoyable quality to using the machine, its nice being able to make a big pot at once especially if you drink cups back to back during the day. its also a bit of a spectacle to watch it work. i think the machine is great for the purpose of facilitating a large appetite for coffee. do i think the taste is noticeably better than say an economical drip maker or other method, not really, or at least i cant discern, but there are intangible qualities that make it a real treat to use.
not least of all, i like the way it looks:
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@oldchem Yeah they look swag. And the onlky reason I don't drink coffee back to back is that my way of making it is too annoying. My dad has one lying around.. I might ask for it. If i work from home it would be indispensable to have large amount of coffee.
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E eugene referenced this topic on
