/ck/offee

[Anonymous No.11870241]

Post beans.

Discuss preparations.

Bonus: colorful coffee-relevant pics …

[Anonymous No.11870441]

You guys pay much attention to the preparation method of the raw beans? I like traditional. Obviously the best. But I had monsooned beans once. Basically they laye the cherries out on a rack during monsoon season and the rain pounds the fruit off the bean. Some think the result is kid of a musty note to the coffee, I taste more of a cedar note typically.

[Anonymous No.11870751]

>>11870241
I love Blue Mountain and Kona beans, but can't really afford to regularly buy either.

[Anonymous No.11870782]

Hope this coffee thread will last longer then mine

[Anonymous No.11870798]

>>11870751
Never had blue Mountain. Kona is pretty great. Yemen produces a mean bean if you are talking about the more historic growing regions.

[Anonymous No.11870829]

>>11870798
African coffees are too citrusy for me. Granted, Yemen isn't in Africa, but it does neighbor it, so I imagine the flavor profile would be similar to Ethiopia/Kenya/etc.

[Anonymous No.11870846]

>>11870829
African coffee isn't just citrus. Try in traditional preparation Ethiopia Guji fo example.

[Anonymous No.11870860]

I just copped some Sumatra Mandheling, turns out it was roasted a month ago so it will probably taste like shit, but oh well.

[Anonymous No.11870898]

>>11870829
And no, Yemen isn't Ethiopia nor Kenya. Yemen at most situations is more complex.

[Anonymous No.11870920]

>>11870898
My comment had nothing to do with culture or politics. Yemen geographically nearly borders Ethiopia, which would mean they share a similar climate. Yemen and Ethiopia seem geographically closer to each other than Panama and Guatemala, and those two coffee regions have very similar flavor profiles.

[Anonymous No.11870921]

>>11870860
Fresh coffee can be way worther because of carbon dioxide in it. So 1-3 weeks after roast is good

[Anonymous No.11870948]

>>11870921
Huh, interesting. I've had it in a vacuum sealed opaque container for a while now because I've been afraid to try it.

[Anonymous No.11870955]

>>11870920
Mine comment neither had something with politics and culture. You misunderstood me. I mean that earth affects on profile too.

[Anonymous No.11870973]

>>11870948
not that anon but i thought it was common knowledge that anything that's roasted needs a resing period, and with coffee that period is about s fortnight.

[Anonymous No.11870981]

>>11870973
I've been told in the past on this very board that coffee loses its flavor within a week or two of being roasted.

[Autonymous No.11870998]

>>11870981
never trust anonymous strangers on the internet

[Anonymous No.11871003]

>>11870998
So if I buy a bag of coffee that has been roasted the day before, I should let it sit out for a week before using it?

[Autonymous No.11871007]

>>11871003
correct. but they probably shouldn't be selling coffee that was roasted the day before, or they should tell you to rest it.

[Anonymous No.11871033]

>>11871007
I went to a food store last week and they had bags of locally roasted coffee there that had been roasted the day prior, the store had just received their shipment of new items a few hours before I went. I have never heard of resting coffee though.

[Autonymous No.11871042]

>>11871033
go back and stab the guy

[Anonymous No.11871045]

>>11871007
utter nonsense

you have zero evidence freshly roasted coffee needs to be "rested"

this is all in your head

[Autonymous No.11871050]

>>11871045
ok.

[Anonymous No.11871059]

>>11871007
"Freshly roasted coffee should be treated like fresh bakery goods or produce. Coffee needs a minumum of 12-24 hours rest after roasting before it is brewed. You can drink it before then but the body and flavor really start to develope after a a day or so. Don't wait too long to drink it though depending on the coffee the "cup quality" will show a loss in overall flavor after a week. Therefore, we call coffee "fresh" for 7 days if it is stored properly."

https://legacy.sweetmarias.. com/library/storing-your-roasted-coffee-2/

[Anonymous No.11871073]

>>11871059
>[Y]ou can drink it before then but the body and flavor really start to develope after a a day or so

utter nonsense

volatile aromatic oils break down starting as soon as the coffee is roasted

there is zero objective evidence "resting" roasted coffee improves the flavor or that freshly roasted coffee is not the best

[Autonymous No.11871074]

>>11871059
good stuff, anon. thanx for posting.

personally i don't mind if it's too fresh. i just go with a slightly courser gind and put up with it. no big deal.

[Autonymous No.11871078]

>>11871045
>>11871073
not your personal search engine

[Anonymous No.11871080]

>>11871078
>people claiming coffee needs to rest makes it so

>the burden to prove a claim is on the person not making the claim

[Autonymous No.11871084]

>>11871080
so don't rest your coffee. see if i care.

[Anonymous No.11871226]

Pls halp guys

I usually drink Folgers black silk because I'm not much a coffee drinker anyway, but I'd like to find similar types of coffee from other brands. You guys have any suggestions?

[Anonymous No.11871625]

>>11871226
You mean coffee which could be bought in grocery? And pin pic rel next time

[Anonymous No.11872145]

>>11870241
Question about pourover:
Is there really a big difference in the resulting brews of v60, Chemex, Kalita and whether it's ceramic, metal or glass?
They all seem to be glorified funnels with a paper filter to me.

[Anonymous No.11873426]

Could you make coffee with supercritical water?

[Anonymous No.11874706]

any coffee reccomendations for a poorfag? I used to drink more than 2L of nabob 1896 daily but im on neetbux now. I have a french press and just want to drink 1 deadly press full daily. Should I be investing in a grinder and buying bulk beans? any decent cheap ones that arent just acidy as fuck and make me gonna hurl of gut rot? thanks

[Anonymous No.11874884]

>>11871226
>>11874706
Local … asking for "breakfast blends".

…Often lightly roasted, savory, hinting of sweetness when amongst the possibility of creaminess.

[Anonymous No.11874912]

>>11874884
thanks very much

[Anonymous No.11874976]

>>11872145
As far as I know, the only difference in the material is heat retention, with ceramic obviously having the highest, meaning that it is probably the best for a consistent brewing temperature, assuming that you preheat it with some hot water before adding the coffee.

[Autonymous No.11875268]

i fired up the espresso machine today.

that.is.all

oh, ok. i'll go on; i used this thing daily for many, many years but for some reason i stopped using it and now only use it every few months or so. i have no idea why because it brews an incredible cup and my current single origin is absolutely amazing in a moka pot and out-fucking-standing through the E61 espresso. i think i've just rediscovered my love of coffee today and i wanted to share that.

that.is.all(for realz this time)

ok, i'll digress; well actually i have nothing more to add.
t. based blog poster

[Anonymous No.11876625]

Does a moka pot really explode if you tamp the coffee?

[Autonymous No.11876658]

>>11876625
it has the potential to but it's unlikely. you would have to be using a very fine grind and tamp pretty hard and be using an aluminium moka pot without a release valve.

but i'd still recommend against tamping for moka because the pressure will just punch a hole/crack into the puck and you'll get an imperfect brew.

i tap/bounce the coffee filter of my moka pot on the bechtop repeatedly to settle the grinds as much as i can which has a similar effect to tamping but not as much. the more often i bounce the more pronounced the "fizz" at the end (ie, the firmer the puck) i hope that made sense.

[Anonymous No.11877280]

>>11876658
I use a stainless steel Bialetti moka pot.
Yesterday and today I tried lightly tamping the coffee with a spoon. I find that it makes the brew stronger and slightly more syrupy/thicker like a real espresso.