/coffee/ time general

[Anonymous No.15463634]

South-East Asian edition
Previously >>15421252

[Anonymous No.15463745]

>>15463634
Coffeeeeeeeee
https://www.youtube.com/watch?v=pVh6yN36M0A

[Anonymous No.15463783]

hewwo coffee time
my japanese meme shit arrives today

[Anonymous No.15463975]

>>15463783
update: got my shid
made my first ever cup of pour over coffee with one tablespoon of pic related and it was shit
made another one with roughly 2.5 tablespoons and it was ok but tasted a bit "thin", I think I need to work on my technique though
Had it with my breakfast sandwich (black pudding, egg and bacon) and it might be placebo but I feel a buzz so maybe I made it way too strong
any tips?

[Anonymous No.15464358]

Making coffee for the first time, should I try make it on a stove with a pot? When should I add milk if I make it this way?

https://www.youtube.com/watch?v=7nP48SIlBE4

[Anonymous No.15464380]

>>15464358
>hen should I add milk if I make it this way
after you poor it into the cup

[Anonymous No.15464662]

>>15463975
you're using pre-ground coffee for pour-over, so you won't get anything great, but with what you have right now there are a few things you could try to improve the quality:

1. brew ratio
adjusting your brew ratio could help with the buzz. 2.5 tablespoons is roughly 20 to 21 grams, which might be a lot for a cup, but it's hard to tell with imprecise measurements. if you got a kitchen scale that would be helpful. fix either the water capacity or the amount of coffee and adjust the other variable to your liking. common sense says if you're getting jitters, you'll want to use less coffee, but that won't help with the thin-ness part, so the other thing is:

2. pour technique
as far as pour technique goes, i can't tell if you got a lot of pour control on the kettle you bought. the standard for pour-over is a gooseneck so it might be tougher to control the pour on your kettle, but i can't tell from the photos alone. regardless, you'll want to make sure you go slow enough and pour in concentric circles to saturate all the grounds and avoid pouring directly into the paper. there are a lot of different ways to approach pouring technique, you could youtube search "v60 pour method" and get a fuckton of different ideas but basically the idea is to pour in a way where the grounds are being evenly extracted and things don't filter too quickly because that's where you get the "thin-ness" you mentioned earlier

for more help on pour-over:
https://www.youtube.com/watch?v=AI4ynXzkSQo&t=4s
https://www.youtube.com/watch?v=dTwGkUUF2aA
https://www.youtube.com/watch?v=ePcGcp6iy1A

[Anonymous No.15464731]

>>15464662
I used 30g of coffee afterwards and fixed my technique and it tasted good but it hit me like a truck (probably because I had two cups in quick succession)

[Anonymous No.15464768]

>>15464731
that's fair lol, esp. since that's 50g in a short period of time while getting accustomed to pourover. glad you got it to your liking!

[Anonymous No.15464770]

Been getting into coffee for a few months. Landed on a V60 for my daily driver and I've really been enjoying it. I even enjoy hand grinding for that first brew of the day, it's a nice little ritual.
Noticing that grind setting will be specific to the beans you're grinding as well. Somehow that doesn't make much sense in my mind but it is what I'm experiencing.

[Anonymous No.15464783]

>>15464770
Also been brewing some honey processed beans the last couple weeks, and wow it smells fucking good. I get excited going to bed because I know I'm going to grind some of those beans when I wake up. Coffee from El Salvador, light roast.

[Anonymous No.15464814]

>>15464770
>>15464783
fuck yeah you're going down the rabbit hole like i did. try some ethiopia natural if you get the chance, nice beans for something a little unique

[Anonymous No.15464826]

has a note ever switched up on you out of nowhere? this ethiopian roast I got has tasted like nothing but lemongrass and berries for weeks, and suddenly today I taste toffee and nothing like previous cups. have I lost it?

[Anonymous No.15464834]

>>15464814
>try some ethiopia natural if you get the chance
I'll definitely order some when I'm re-stocking. One of my local roasters just got some coffee in from PNG as well, available honey, natural or washed. Apparently those are real good too. Sort of wishing coffee beans were sold in lesser quantities now so I could buy less but more often to shuffle variety. One of the few benefits of living in a big city these days is many roasters with all different stock. I will try them all eventually...

[Anonymous No.15464922]

>>15464834
You could attend a cupping when things get better, that will help you sample things more and learn to appreciate different kinds when you get the chance. I've only done ones at home since I also got into this during the pandemic but it was nice to try different flavors. Ethiopia naturals are my go-to now, but I'm always down to explore other countries and regions. Yunnan was a really interesting, tea-like experience.

>>15464826
no idea. could just be bad extraction. check the grinder maybe- did you notice anything different about the grind size or anything? if not, is anyone else using the grinder with different beans? maybe the flavors are interacting with something you ate? if anything, probably a good time to give your grinder a clean

[Anonymous No.15465039]

>>15463634
will brewing myself a cup of coffee every morning help me stop laying in bed hitting the snooze button for two and a half hours before work every day?

[Anonymous No.15465054]

>>15465039
it could give you something to look forward getting out of bed for. Good coffee is one of the best aromas, maybe ever.

[Anonymous No.15465277]

>>15463975
Ew get oro

[Anonymous No.15465676]

There's something pleasing about a coffee machine that doesn't need electric power to run.

[Anonymous No.15465699]

>>15465676
>that power cord
still funny

[Anonymous No.15465725]

>>15464783
Try Fulasa Gesha

[Anonymous No.15466096]

>>15464731
In reality, 30-40g of coffee per cup is a good range for pourover. The people using 20-30g are drinking really weak, watery coffee.

[Anonymous No.15466098]

>>15466096
Ok chud

[Anonymous No.15466315]

>>15465676
>>15465699
I don't get it?

[Anonymous No.15466326]

>>15466315
>doesnt need electricity
>has a light, switch, and a power cord in the image
its pasta

[Anonymous No.15466356]

Damn, I got lucky. Bought a used Delonghi Dedica on Amazon for $200. I just got it an it's the Deluxe model (listed wrong) and it is quite clearly brand new, has all the tags and tape etc on it.

I know it's not a 'real' entry level machine like a Silvia but for $200, go fuck yourself.

[Anonymous No.15466567]

>>15463745
Want some coffee with your cheese? LOL

[Anonymous No.15466777]

>>15466326
>>15465676
>doesn't need electricity
>Elektra

[Anonymous No.15466816]

>>15466777
https://www.elektrasrl.com/en/espresso-coffee-maker/microcasaleva-s1/
wow thats a pretentious company, holy shit

[Anonymous No.15466837]

>>15466356
Let us know how you like it, been hemming and hawwing over that exact model.

[Anonymous No.15467135]

>>15466356
>>15466837

>15-bar professional pump

Kek.

[Anonymous No.15467172]

>>15467135
it's very clearly a low end home model, no one is pretending otherwise.

[Anonymous No.15467911]

How are those Nepresso machines with the expresso option? My hotel had one in every room but I didn't have any of my favorite creamer

[Anonymous No.15468191]

>>15464662
>if you're getting jitters
Green tea provides L-theanine, an amino acid that counter acts the anxiety inducing effects of caffeine -- a sedative to your caffeine stimulant.
Green tea contains Polyphenols, antioxidants that help to slow the absorption of caffeine into the body

Think nootropically with your caffeine intake, if you get the jitters find something with synergistic properties. I just have a macha green tea chaser after my weekly flat white and now I never get angsty.

[Anonymous No.15468205]

What do you guys use for drip coffee? I've been using a keurig but recently switched to reusable k-cups. Realized with the amount of work it is to clean out the reusable pods I might as well just brew a whole pot for the family.

[Anonymous No.15468292]

>>15467172
You really should pay for the 30bar version.

[Anonymous No.15468323]

>>15468205
Breville Precision Brewer. Quite a bit of adjustability, I've dialled in pretty close to how my pourover tastes, and while I always prefer to grind immediately before I brew, if I'm working early and have to be up at 5am I use the timer function - waking up to the smell of coffee outweighs the loss of subtlety when it's that early for me.

[Anonymous No.15468348]

>>15468292
Is it $200 or less?

[Anonymous No.15468381]

>>15468205
who the fuck uses pods?
Get a big ass french press.

[Anonymous No.15468443]

I got a moka pot recently and was using pic related and it was pretty ok, what are some other good kinds to try

[Anonymous No.15468476]

>>15468443
lavazza
crema e gusto is the standard but i like the rossa beter

[Anonymous No.15468606]

didn't always drink coffe

>start office job
>fun to drink coffe at the water cooler
>work long hours, make up for it with extra coffe
>need to work extra to pay for coffe
>2020 comes around
>still drinking coffe
>Starting to loose weight rapidly
>shit myself 4 times in a few months (sober) from too much coffe
>gf breaks up with me for too much anxiety cuased by too much coffe
>now am single alone and always awake
>beginning to wither away as my teeth stain to death
>still have my coffe

simple as

[Anonymous No.15468800]

9barista bro are you around? How is it going with the thing?

[Anonymous No.15469048]

My current coffee setup. I still need a better kettle
Looking at the Fellow Stagg EKG

[Anonymous No.15469180]

>>15469048
>Fellow Stagg EKG

Get it, its based. Just used mine for some matcha.

[Anonymous No.15469221]

Is James Hoffman full of shit when he claims to be able to tell the difference in taste between a $1500 coffee grinder and a $2500 coffee grinder.

[Anonymous No.15469247]

>>15469221
Pretty hard to tell if you're not either a) James Hoffman or b) in a room with him where you can test that with a double blind test. But in fairness, he's made coffee his career and producing roasted coffee his business, so his palate is probably pretty good - plus I don't think I've seen the specific video you're referring to but usually when he says stuff like that he says he can taste a difference between two cups and describe what it is he finds different, not so much "this one tastes a thousand dollars better than this one." But who knows.

[Anonymous No.15469299]

>>15469247
Specifically the Niche Zero review he compares it to a mythos 1 and states that the mythos 1 shots have "A greater clarity to them, which isn't hugely surprising".
Specifically I'm asking because I'm coming from the background of a jaded audio enthusiast and that field is filled to the brim with snake oil.

[Anonymous No.15469306]

>>15469221
Yes. Also the man has pioneered the absolute worst way to make coffee in a french press.

[Anonymous No.15469334]

My current setup. Saving up for a Lelit Mara X, I think.

[Anonymous No.15469551]

>>15469306
How?

[Anonymous No.15469678]

Got my slim as you guys told me to buy. It's amazing the difference it makes compared to some shitty hario hand grinder. Especially I can go much finer without bitterness.

[Anonymous No.15469763]

My preferred coffee is grom one of these vietnamese coffee makers. The Asian markets in town have them for like seven bucks.

[Anonymous No.15469772]

Coffee & cake?

>>15469334
Nice. I wish I had that much free counter space.

[Anonymous No.15470261]

>>15469763
its actually the cheapest you can get to try and make decent coffee with

[Anonymous No.15470352]

>>15468800
You didn't hear? Catastrophic failure. It exploded; a shard of metal severed his spinal cord in his neck. He is in an iron lung and can only post by typing on a small keyboard with his tongue, so it takes him a while to respond.
>>15469551
C'mon anon, youtube search is pretty good
https://www.youtube.com/watch?v=st571DYYTR8

[Anonymous No.15470368]

>>15469048
Get some sort of gooseneck kettle at least, cheap stovetop ones works for coffee. I thought it was unnecessary so I held out on buying one for years, but it somehow makes the grounds more foamy when pouring and basically makes coffee better.

[Anonymous No.15470406]

>>15468191
really interesting, ill have to try that if i get jitters again at some point. ive been fucking with some of the aeropress recipes that use a shit ton of beans so that this will come in handy. thanks for the science knowledge anon

>>15469048
i used some cheap Chinese gooseneck off amazon for like a year before i gave it to another friend who was getting into coffee. the $150 price point on the stagg seemed silly but the pour and temp control on it is godly. really easy to control your extraction

>>15469763
how does coffee out of the vietnamese coffee maker taste? does it use any filters?

[Anonymous No.15470413]

>>15468800
I'm alive - the machine's not going to explode. Currently waiting for new scales to arrive as my current set died yesterday. The biggest challenge is reducing the heat on my gas hob as soon as coffee starts appearing. I'm getting there though - that's the biggest 'challenge' of the machine. Once I've got that done, I'll play with the grind. The machine does work though - it takes about 5 minutes for coffee to start appearing in the portafilter. Then I just put the machine in a cold bowl of water like I used to with my moka pot.

[Anonymous No.15470433]

>>15469299
if it made a real difference they would laser cut the pieces of bean to exact shape.

[Anonymous No.15470459]

>>15469772
I wish I had a couple more power outlets lol

[Anonymous No.15470752]

>>15470368
Thats the fellow ekg i mentioned. Buying it in the next few weeks

[Anonymous No.15471060]

rate my grind
pic related is the bed in my v60 after this mornings brew, Ethiopian natural light roast.
30g coffee/500g water 45s bloom

[Anonymous No.15471137]

>>15471060
2/10 too coarse

[Anonymous No.15471218]

>>15471060
looks kinda coarse but possibly good to get the most of the delicate flavors out for an ethiopian natural light roast. beautiful flat bed btw. hoffman method?

[Anonymous No.15471327]

>>15471137
>>15471218
See I thought it was too coarse too. I used an Oxo burr grinder and I've been experimenting with the grind settings on it for a few weeks. In that batch, while the coarse stuff is quite coarse on top, there was a good portion of finer grounds and then a smaller portion of fines. So, with the precision the Oxo allows me, I think this or a touch finer might be the "optimal" grind for a V60. Going quite a bit finer has usually ended up very muddy for me before. I think I'm honing in. The total brew time from 0g to 500g brewed (produces ~450-460ml coffee) was around 5 1/2 minutes.
Yes, Hoffman method. Swirl quite aggressively on the bloom, stirring and swirling throughout the brew.

[Anonymous No.15471367]

>>15471327
As long as it's not under-extracted some big boulders don't hurt. The sides of your filter are remarkably clean though.

[Anonymous No.15471376]

Why tf does coffee at Panera have that many calories? 20 isn't a huge amount in itself but black coffee anywhere else is usually labeled 0-5 calories.

[Anonymous No.15471413]

>>15471327
I could tell, I use the same measurements when I do my pour-over routine. The swirl at the end really pulls it together for the sexy flat bed. As long as you're getting what works, that's good. Especially if you're going with a light roast, a touch finer is definitely optimal and what I go for with an Ethiopian natural usually.

[Anonymous No.15471462]

>>15470352
You're not explaining why you think the Hoffmann French Press is bad. I'm not reading through the comments to figure out which schizo screeching you're basing your judgment on when you say it's bad.

[Anonymous No.15471623]

>>15470406
It in itself is a filter. There is a piece inside that you put over the grounds that compresses the liquid from the solid. I like it a lot, as i said its my favorite way to make coffee.

[Anonymous No.15471649]

>>15471623
Interesting, I'll see if I come across one on my next trip to the asian market. Thanks anon

[Anonymous No.15471811]

>>15471649
See if you can find a screw type filter. I like the one i have, but i used to have one that you'd actually screw in over the grounds and i think made it work better as this one just sits on top of the grounds.

[Anonymous No.15471891]

>>15470413
does it truly pull some real ass espresso? I've been looking at the flair and robot but those seems super inconvenient.

[Anonymous No.15471921]

>>15471891
Flairbro here. I've got it paired with a hand grinder and its not really inconvenient at all. Grind while your water heats, dose and tamp while your piston preheats. I pulled a midnight double a night or two ago because I was craving espresso all day but never got around to it.

[Anonymous No.15471970]

>>15471891
It does. https://www.youtube.com/watch?v=WS-gwznglH8&t=0 this guy has it and a Flair Pro 2 - he says it's easier to get good shots out of the 9Barista.

[Anonymous No.15472274]

[Anonymous No.15472564]

>>15471060
This is too coarse. That's a french press grind, dude. You want grounds roughly half that size for pourover.

[Anonymous No.15472657]

Hey coffeebros... first time perusing this general...
Any tips for making cold brew at home? For ideal flavor/yield

[Anonymous No.15472675]

>found a massive bag of 1812 Costa Rican coffee we got a previous Christmas

Fucking based.

[Anonymous No.15472688]

>>15472675
1820, fuck my brain fart.

[Anonymous No.15472771]

>>15469678
I made that same jump too from the shitty hario to the timemore slim a year back, finally got proper notes out of those fancy ethiopians. Now i'm saving for a wilfa uniform if I just wanna stay with french press/pourover or a kinu if I wanna get a flair and into espresso. Hope that ends it with this gearhead hobby.

[Anonymous No.15472927]

>>15472675
Wait, you found a month-old bag of coffee or a 13-month bag of coffee? Good luck if it's over a year old. That might taste pretty janky.

[Anonymous No.15472952]

>>15472927
tastes fine faggot. go drink your crappy bean water

[Anonymous No.15473109]

>>15472952
Your hostility implies it is over a year old and tastes stale.
Lol. I'll be over here drinking my awesome, freshly roasted bean water.

[Anonymous No.15473662]

>>15472952
Oh man, thats like a $19 score. You should blog about it.

[Anonymous No.15474880]

>>15470413
Glad you're alive, not that I was concerned
>>15471462
Thanks for the (you) but I was just linking to the video. I used the hoffman technique this morning for my brew. Two cups of strong black coffee had me feeling very strange this afternoon.
Does anyone have little snacks with their coffee? I like to have something a bit sweet and crunchy to go with it

[Anonymous No.15475243]

xoof

[Anonymous No.15475494]

Did you know the company that makes Clever Dripper also has filters specific for their dripper? Did you know it has much faster flow rate than the Melitta #4? Did you know that they won't sell their "specifically designed for Clever" filters outside Asia?

[Anonymous No.15475533]

>>15471970
>6 minutes

Pretty much how long I take with a flair + c40 and its half the price and I get to pressure profile. Ill admit theres probably better temp ceiling on the 9barista though.

[Anonymous No.15475554]

Bros, should I call it a day and be content with my Flair+ Commandante setup and get a Bellman steamer to complete it, or should I up the autism and put my weekly money in a La Pavoni Europicollo with temp+full pressure profile kit+Heatsink+51mm portafilter mods in a few years?

[Anonymous No.15475616]

>>15465039
It'll get you out of bed anyways. Can't make coffee lying down.

[Anonymous No.15475656]

>>15475554
Will the heatsink allow you to pull successive shots off the La Pavoni?

[Anonymous No.15475772]

I keep having the toughest time roasting Kenyan coffees. A little bit too light, they tend to taste like tea. A little too dark and it's a hot mess. But right in the sweet spot (kind of a half shade past city), they are such a lovely balance of flavors. Little chocolate, little bit of tea, fruit or citrus, often just a hint of baking spices like clove or nutmeg. Really starting to like Kenyans when I don't fuck them up. Kinda funny that I have never bought a roasted Kenyan I liked very much. I suspect a lot of other roasters have difficulty with them too.

[Anonymous No.15475776]

When I make coffee in a Brikka all the crema stays in the pot when I pour. So frustrating

[Anonymous No.15475835]

>>15468476
I barely got through a pack of crema e gusto, but I am using a meme aeropress so that may be the reason for it turning out so shit.
Can't wait to put my hands on a moka again

[Anonymous No.15475999]

>>15475772
What's your roasting setup?

[Anonymous No.15476012]

>>15475999
Cast iron skillet and a campfire.
:B

[Anonymous No.15476117]

>>15475533
Supposedly it can take between 3-6 minutes. I use the second smallest gas hob, and it takes 5 minutes. It should be faster on the biggest hob with higher heat, but I've not tried it yet. I was considering buying a Robot, but got the 9Barista as I'm more local if I need spares or a repair.

[Anonymous No.15476238]

>>15472657

Two ways to go for this, making a concentrate or not. I use a cheap French press and toss in the fridge.

I prefer the concentrate, most coffee shops do it that way too. 24 hr steep and watered down. I like to freeze some cubes out of the uncut concentrate and put it in milk sometimes for a fun drink.

If you dont want to water it down for a more acidic cup, I find better results from shorter steep time like 16 hr

[Anonymous No.15476280]

For me it's the Gaggia Brera. It's super automatic so I can get delicious espresso at the push of a button. It grinds the beans and so on all by itself. I'll have maybe four espresso shots in the morning with breakfast before heading out for the day. On the weekends I'll even use the steam wand to make a delicious cappuccino.

I paid 600$ for mine new and I use it everyday so I consider it worth the investment.

[Anonymous No.15476705]

Got some local roasted beans (pic related), roasted just a couple of days ago, it says medium but it looks more of a light roast. Made a V60, about grind size 14 on the encore, 20 g, 300ml, 200° water. Did the 'osmotic flow' meme, 45 sec bloom with a spin and stir to get rid of clumps. Finished drawdown at about 3 minutes. Bed looked rather muddy though. Cup was interesting, it doesn't really taste like normal coffee, very fruity but not all that acidic, no bitterness. I'm thinking it might've been slightly under. All in all very nice, but I think it needs some tweaking, maybe higher temp for more extraction, slightly coarser grind to clean up the bed. Any advice coffee bros?

[Anonymous No.15476894]

Rate my coffee bed

[Anonymous No.15476916]

>>15476894
sexy

>>15476705
sounds like a fairly balanced cup- it would seem that if you feel its underextracted you would go for a slightly finer grind though? or perhaps it could use better extraction through the pouring method. i would just make good note of your current recipe and refer to compass if anything else to see where you're trying to go

[Anonymous No.15477124]

>>15476916
I think I was on the right track with the ratio and grind, tried doing slightly coarser and increasing the water to 350 mL, didn't taste as good, went more sour. Probably next go around I'll drop the grind to maybe a 13 and go for more agitation in the pour.

Now just to dial it in for pulling shots. Went from about a 6A 16g in to 3A 17g in and the water just blows right through. I'm thinking maybe let the beans degas a bit more and try again. The shots were all extremely under extracted and acidic as shit but, the last one I pulled, I turned it into a cortado and it was refreshingly bright, if a bit too acidic still.

[Anonymous No.15477384]

Is there a single espresso machine under $500 that could be considered worth it?
A Flair wouldn't work for me because I'm already working to get a perfect pour-over cup every day. The point is to get the coffee done for me.
My Aergrind should be able to handle espresso.
Suggestions?

[Anonymous No.15477464]

>>15471462
>https://www.elektrasrl.com/en/espresso-coffee-maker/microcasaleva-s1/

re: Hoffamn's bad French Press technique - I haven't tried it myself, but it doesn't seem controversial at all. The only novel thing he does is let the coffee sit for a little bit so there are less fines in the pour, which seems perfectly reasonable.

[Anonymous No.15477488]

>>15472274
I really like this photo

[Anonymous No.15477496]

>>15477384

Racilio Silvia and Gaggia Classic Pro are the typical suggestions. Haven't handled the GCP, but got to use a Rancilio for a while. Built like a tank, and it was churning out perfectly fine espresso even though it was 15 years old. Also, on my used marketplace I have seen plenty of Silvias for <$500, and if you're lucky, you may be able to pick one up with a PID at that price *(which would regulate temperature and serve consistency).

[Anonymous No.15477510]

>>15475656
Not him, but it should. There's also a popular Pavoni mod called the Bong Isolator, which keeps the grouphead from overheating during multiple pulls.

[Anonymous No.15477573]

>>15475494
I'm pretty sure you can buy those on ebay and amazon anon, I've seen them a couple times. Heck I've seen clever dripper bundles with them.

[Anonymous No.15477693]

>>15475554
Run that flair into the ground for a year or two.

>>15476012
LOL

[Anonymous No.15477710]

>>15477496
Very helpful. Thanks for your time.

[Anonymous No.15477787]

>>15463745
Hehe her name is DESU

[Anonymous No.15477858]

>>15477787
Indeed

[Anonymous No.15478432]

Ordered a bag of Bali Kitanami natural. What am I in for?

[Anonymous No.15478473]

>>15478432
>Indonesian
Disappointment

[Anonymous No.15479339]

What is espresso supposed to taste like, lads? I don't have good cafes/speciality coffee stores near me, I've ordered espresso from them and found them overwhelmingly sour or just bitter and burned and I'm assuming that's not what they're intended to taste like, but it means I don't have a good idea of what mine should taste like. I'm pulling 36g out of a 17g dose in 30 seconds, and there's very little bitterness, only on the front, then it finishes with a bit of acidity that hangs around for 30 seconds or so afterwards, and I'm happy drinking this, but am I getting used to something that's actually out of step with what I should be trying to chase?

[Anonymous No.15480233]

>>15479339
no. If it tastes good to you, fuck it. coffee autists are tarded.

[Anonymous No.15480324]

Espresso is shit. Turkish coffee is the tastiest and the easiest to make

[Anonymous No.15480963]

>>15479339
Typically, espresso tastes acidic first, then you experience the body of the shot, maybe some sweetness, and then a soft bitterness at the end. As anon said though, you gotta do what tastes good to you. It absolutely depends on the coffee itself as well. I'd experiment with different doses/yields/brew times to observe the changes in flavour, and from there develop a recipe that you find ideal. If you're already there though then more power to you fren

[Anonymous No.15481901]

I made iced covefe today with condensed milk but it just tasted like regular iced coffee
how do I make it tasty without adding tons of sugar?

[Anonymous No.15482215]

>that first sip of the day
>>15481901
Stevia?

[Anonymous No.15482457]

>>15463975 >>15463745
It's 1/4 cup coffee for a regular size cup

[Anonymous No.15482554]

Vietnamese iced coffee:
Based or cringe?

[Anonymous No.15483097]

>>15478432
>>15478473
Got it and made a cup. Earthy with a heavier body than an Ethiopian for example. Not a sweet coffee for sure but I could see how somebody could enjoy it very much as a daily. The smell of it in the bag (roasted a few hours ago) is like popcorn.

[Anonymous No.15483188]

taking my coffee without cream or sugar for a week and i want to tell everybody

[Anonymous No.15483237]

>>15483188
Proud of u.

[Anonymous No.15483282]

>>15482554
ba-cringe
but unironically based
I used to work on a food stall next to a vietnamese couple who made absolute amazing food, one item being vietnamese coffee
they actually gave me a filter thingy for my birthday but I lost it
hope they're doing well

[Anonymous No.15483378]

>>15463634
Today I had my coffee with two scoops of mint chocolate chip ice cream mixed in.

[Anonymous No.15483445]

>>15483378
how is it?

[Anonymous No.15483652]

Does anybody else find that it's easier to pull consistent shots once your beans are about a week old? Should I be allowing the bags of coffee I buy online to sit for a few days before using them?

[Anonymous No.15484327]

>>15483652
Coffee tends to "peak" around a week after its roasted. Then you've got maybe another week and a half of perfection before the quality starts to degrade. I've never been personally disappointed with beans that are "too" fresh though, just means that yeah they're a little volatile so your dialling in may be a bit more tedious

[Anonymous No.15484494]

Who is the target audience of a $3,250 single dose coffee grinder?

[Anonymous No.15484930]

/tea/bro here. I have a friend in the coffee industry and he gave me this jar (which was previously full) on the 16th and I drank through it in just about a week. Super bright and acidic with strong raspberry and strawberry notes. It's basically the coffee version of one of my favorite teas - a Dan Cong Hongcha.

I was just putting it through my Mr. Coffee but I've been watching through a bunch of James Hoffman videos (mostly just out of interest for all the different coffee gadgets) and Moka pots caught my eye. Any thoughts on how those are for coffees like this one as a bare bones setup? Any other suggestions? I'm thinking I may just buy a fresh ground jar this size off of my coffee friend once in a while so I can drink it when I'm in the mood, or maybe get a mid level hand grinder and just get whole beans from him. I can't support an intense tea and coffee hobby at the same time right now.

[Anonymous No.15485105]

>>15484494
/biz/

[Anonymous No.15485288]

How late is too late for coffee?
What's the latest you can drink a cup and still sleep?

[Anonymous No.15485293]

>>15484930
Mokapots are great at overextracting old preground beans. You've got access to fresh roasted beans. Buy a ~$100-$200 hand grinder and use it the rest of your life. Plastic v60s are like $8 on amazon.

[Anonymous No.15485299]

>>15485288
No coffee past noon and no caffeine past 4pm

[Anonymous No.15485313]

>>15484930
Get a decent steel burr handgrinder between $100-150 (it will last forever and it is small enough to hide away) and a pourover cone of some kind. This is how to minmax coffee shit. If you know how to steep different types of teas you can easily figure out how to make a really good cup of pourover coffee.

[Anonymous No.15485334]

>>15485288
6 hours before bed

[Anonymous No.15485416]

>>15485288
every body is different and there's is no set in stone answer

[Anonymous No.15485438]

>>15468191
I love the theory but what if green tea makes me jittery too? Sencha and matcha can both make me feel really jittery.

[Anonymous No.15485460]

>>15485288
coffee puts me to sleep, so I drink it right before bed
its not as fun as you think

[Anonymous No.15485689]

>>15485438
then try blueberry leaf extract or something on this list (perhaps a combination of matcha green tea and peppermint tea then hot cocoa):
https://www.healthline.com/health/polyphenols-foods
https://www.berkeleyside.com/2019/12/05/this-cold-brew-company-founded-by-cal-undergrads-claims-to-caffeinate-without-jitters-we-gave-it-a-try
https://pubmed.ncbi.nlm.nih.gov/30971641/#BlueberryLeafPolyphenolsPreventBodyFatAccumulation

[Anonymous No.15485715]

>>15485689
Or just take l-theanine capsules

[Anonymous No.15485721]

>>15480963
>>15479339
thanks anons

[Anonymous No.15485769]

I have a small motor lying around and the electronics knowledge to put it to work turning a manual coffee grinder for me.

Any grinder recommendations?
Ideally one that will hold up to me running the thing at decent rpm, but if that's gonna be a decent amount extra I don't mind waiting for a bit.

[Anonymous No.15485806]

>>15485689
Thanks anon. I wonder if this would help me, because I’m not sure if my issue is caffeine sensitivity or theobromine sensitivity. I haven’t heard of anything to counteract the latter.

[Anonymous No.15485818]

>>15468606
Based, I also shit myself at work. I was standing at the urinal and trusted a fart. Splattered my pants and had to throw my boxers away. Hahaha, stuck my butt under the air dryer while watching the door in a panic.

[Anonymous No.15485820]

>>15471376
They put cornstarch in it to thicken it. Don't even fucking ask me why. T. former Panera worker.

[Anonymous No.15485822]

>>15485820
.......what does putting it in do?

[Anonymous No.15485824]

>>15479339
the first two sips can appear bitter in the best of brews, so they are no indication of the finished product.

just like in the bedroom, the first two goes at it are freebies, the ones that come after are the real deal.

[Anonymous No.15485901]

>>15485822
>They put cornstarch in it to thicken it
>.......what does putting it in do?
Read you dumb nigger.

[Anonymous No.15486019]

>>15485288
Last coffee at 7pm mainly to aid digestion rather than any stay-awake purpose.

[Anonymous No.15486149]

>>15485822
hides the trace amounts of cocaine.

[Anonymous No.15486202]

>>15485293
>>15485313

Thanks, friends. I definitely had my eye on the V60 as well. What kind of volume can you get out of it? One of my use cases for coffee (once this is possible again) is going to be when having guests/family over. Coffee is a little more universal than tea in terms of morning beverage, at least among the folks I know. Would something like the Chemex allow for more flexibility between brewing for myself/brewing for a few folks?

[Anonymous No.15486212]

>>15486202
seconding this >>15485313 a decent hand grinder works, or a baratza encore if you're feeling more on the electric grinder side.

chemex and v60 both work well, imo v60 is easier to clean, filters are easier to obtain, and you can slap that v60 on top of a carafe if you need to brew more than one cup. regardless you should also consider the cost of a kitchen scale and any gooseneck kettle for pourover if you don't have those already but beyond what is already mentioned, you should be good.

[Anonymous No.15486220]

>>15486212

I've got a 0.1g fidelity scale and an OXO variable temp gooseneck so good on those fronts. Definitely wouldn't do tea without those. I'll start researching V60s and Chemexes more as well as do some studying up on hand grinders and report back whenever I end up pulling the trigger on all this. Thanks for the help!

[Anonymous No.15486245]

>>15486202
Consider a french press or steep and release brewers like the clever dripper/hario switch. No need for a gooseneck kettle nor learning pourover technique, still need a 0.1g scale and a decent grinder(timemore/1zpresso/aergrind for manual, baratza encore/wilfa svart for electric). Immersion is way more forgiving than percolation.

[Anonymous No.15486269]

>>15486245

Had just started watching a video on the clever dripper when you replied. That's really intriguing to me and I may go for that. I don't think I'd have much issue learning a decent pour over considering my experience with tea, but I do also tend to treat coffee as a really nice, pleasant, quick thing to make when I wake up if I don't have time to sit down and gongfu and aren't inspired to grandpa-style anything, so an immersion device is really appealing.

[Anonymous No.15486285]

>>15486220
Chiming in too: V60 and JX-Pro grinder is my setup and I'm basically done acquiring gear, Instead I'd rather burn cash on expensive beans. Like with the scale and kettle, you can use the grinder for whichever brewers you end up collecting over time so it's worth an investment. From my research it was the cheapest way to reach the plateau of diminishing returns until you're ready to spend hundreds of dollars on electric grinders.
If you're doing gongfu the daily ritual of hand grinding while the kettle heats shouldn't feel too tedious to you, and V60 is viewed as higher skill and extremely fast (2:30 brew time typically)

[@Shadanouk No.15486422]

Breakfast

[Anonymous No.15486436]

>>15486422
comfy. you outdoors or just got camp-like furniture?

[Anonymous No.15486461]

>>15486422
>Metal fork
>Eating egg out of teflon pan
ngmi

[Anonymous No.15486511]

>>15485288
I have a low caffeine tolerance so I avoid it after noon. I'll occasionally have an espresso after a nice dinner out though.

[Anonymous No.15486516]

I just drank two cups of Maxwell House original
fuck you

[Anonymous No.15487166]

>>15469334
jeez.. i just got a Virtuoso+ and i feel like it improved my pour overs and FP coffee a lot - nice shiz muh niz

[Anonymous No.15487618]

>>15486516
glad you enjoyed it anon

[Anonymous No.15487669]

>>15486269
Its just pouring water slowly. Theres nothing to learn. If you can fill your gaiwan without spilling, you can use any number of pourover cones. I've been loving my origami lately.

[Anonymous No.15487729]

>>15487669
I can kind of understand where that anon is coming from. There have been mornings where my brain is totally fried, and I have trouble making a decent pourover because I'm so groggy.

[Anonymous No.15487880]

>>15486285
>>15486245

Ended up going for the clever dripper and the JX-Pro, so those should arrive soon. Thanks for all the suggestions.

>>15487669
>>15487729

I'm thinking less in terms of ability and more in terms of what I'm willing to do. When I have coffee on hand, I tend to make it when I wake up on the days where I don't feel like sitting down to gongfu and either specifically want coffee or don't feel inspired to grandpa-style any tea. The latter just requires breaking up and weighing out some tea from a cake, so weighing out and grinding some beans and then just basically having to pour boiling water over it feels equally as easy to me. I realize a pour-over doesn't take an exorbitant amount of time or anything but from James Hoffman's video on how to do V60s, I could definitely see myself not drinking coffee in some of those cases because I don't feel like doing that whole process.

[Anonymous No.15487921]

>>15487880

Oh, and here's an interesting tea picture for y'all's effort. The tea is a bamboo roasted shou puer. Thanks again for the help, and come on over to /tea/ if you ever have any questions for your neighbors down the street, as it were.

[Anonymous No.15487948]

>>15486285
just read this post, would you say the JX-pro was worth the money? I got a super cheap hand grinder for like $20 off amazon to try the whole thing on for size, and currently looking at getting a better one. Hand-power and being compact are both necessities - though it doesn't need to be AS compact as possible.

[Anonymous No.15488012]

>>15487166
Thanks anon

[Anonymous No.15488018]

>>15485288
My tolerance is really high so I drink it whenever, including before bed. I was like this when I first started drinking it, too, so it's not from addiction

[Anonymous No.15488147]

>>15487880
I do either espresso or a small pitcher with my origami every morning and try to gongfu something at night. I find it WAY harder to commit to a session of tea at night than it is to make some coof. Someone was complaining about pourover times a few threads ago so I timed myself. Took about 7 minutes to brew 20g of beans, handground with a kinu and heated with a full .9L in a fellow ekg.

>>15487921
>bamboo roasted shou puer

You're the motherfucker who baited me into buying febuary's w2t aren't you? Good to see some more cross pollination.


Purple Caturra + that asian market oolong I posted from last night.

[Anonymous No.15488222]

>>15488147

>I find it WAY harder to commit to a session of tea at night than it is to make some coof.

I'm own a bakery so I work overnight and then wake up in the early afternoon, so I often end up only having a few hours to get all of my administrative work done before business hours are over. My early afternoon wakeup routine on days where I have a lot of time sensitive work is generally to get up, do some grandpa style tea or some coffee, sit down and do it as fast as possible, walk the dog, then sit down for my less time sensitive admin work while I gongfu. If I don't *need* to get anything done by 5pm I'll sometimes just gongfu right out of the gate.

>You're the motherfucker who baited me into buying febuary's w2t aren't you? Good to see some more cross pollination

Haha yeah, though I feel like that's putting a little more blame on me than is fair. Looks like it's going to be some super weird liubao subset so I'm excited for it.

[Anonymous No.15488251]

>>15488222
I just wanted the pick :( and was all riled up since I haven't opened my pumidor since setting it up on the 5th. It would be real funny if you were the guy who got me to blind buy the tibet flame for kombucha. If you're in the states, trade me some tea for coof. I should have 20lbs of fresh ethiopian greens otw soon.

[Anonymous No.15488294]

>>15487948
I used to have a Hario slim. JX-Pro was a massive upgrade; so much easier and faster to grind up beans, more adjustable, and consistency is clearly superior. Relative to other hand grinders in the price range I have no idea since I haven't used any of them.

[Anonymous No.15488315]

>>15488251

That wasn't me but I'm glad folks are convincing you to explore shit. A trade would be interesting but I don't know how we'd set it up and I'm also not sure I have enough of any one thing to ship out. Unless maybe you're interested in a huge range of smaller quantities.

[Anonymous No.15488626]

>>15488315
>huge range of smaller quantities

That's kind of exactly what I'm after. Post in here if you're ever at all interested in something like that and I'll post a protonmail or something for you to hit me up at. I've got a little pid controlled homeroaster so I can get you 100g roasts of a bunch of my stash.

[Anonymous No.15488967]

drinking some month old beans and they're not actually bad
maybe i'm not as fussy as i thought i was

[@DakuShido No.15488990]

>>15486436
Got a backyard

[Anonymous No.15489684]

>>15488294
thanks anon.

[Anonymous No.15490738]

coof

[Anonymous No.15491124]

>>15488967
I did that a while ago as well, and it wasn't bad either. I also got a decent amount of crema when I brewed them for espresso.
They probably don't stale as quick as we think they do.

[Anonymous No.15491165]

drinking my first cup of the day lads.
*sip*
ahhh

[Anonymous No.15491227]

>>15463634
Where do you get spoons like that?

[Anonymous No.15491325]

Made a Starbucks toasted white chocolate hot mocha at home :3

[Anonymous No.15491333]

>>15491124
I’ve noticed the flavour drops off really quickly from peak (with flavours going from wonderfully complex to just “good”) but then they stay that way for weeks, and stay drinkably “good” for a long time.

[Anonymous No.15491714]

What do you do if you develop a tolerance to caffeine? If I lay off the drink for a week, would it revert to normal?

>>15491227
Those are just melamine spoons

[Anonymous No.15492373]

How do I know if I'm making good coffee or not bros?
I can't tell if it's good or I just think it's good because I can't make it better

[Anonymous No.15492563]

I see exactly what you guys mean when you say Indonesians taste like vegetables. Strong salty smell from the beans. I don't know exactly which vegetable to relate the flavor of the brew. Maybe eggplant? Good with breakfast.

[Anonymous No.15492662]

>>15491165
nice

[Anonymous No.15493822]

/tea/bro, again. Clever Dripper came in today and I was able to grab some freshly ground coffee from a neighbor since my beans and grinder are still on the way. He says it's an East and Central African blend. The grounds smelled like straight up soy sauce to me which was really interesting, and after using 20g/300ml at boiling in the clever dripper I got a pretty nice brew with a nice amount of acidity, a really smooth and silky texture, and think I tasted ketchup in with it all. My palette is going to have to adjust a bit to coffee from tea.

It also had some bitterness to it (not an undrinkable amount, but noticeable) that was probably just because my neighbor ground them for a pourover and from what I can tell it seems like you might need to go a little courser for clever drippers.

Either way, I really liked the cup of coffee I had and am really excited to get more of that Ethiopian Arsosala from my coffee connection and dial it in. Looks like I can set up a wholesale account with him through my bakery and just got my coffee that way.

[Anonymous No.15493845]

>>15493822

Also for sure got some blueberry in the aftertaste, especially as the cup cooled. That may be power of suggestion as he mentioned blueberry to me but I can definitely pick it out now.

[Anonymous No.15493857]

>boil water
>to measuring cup add
>1 tbsp favorite coffee
>1 cup boiled water
>allow to sit for a few minutes
>to coffee cup add
>1 tbsp grass fed salted butter
>0.5 tsp extra virgin coconut oil
>2 tsp lakanto monk fruit
>filter 6 oz of coffee water
>add coffee water to coffee cup
>stir coffee cup until contents melt
>sip
>grow big dick

[Anonymous No.15493865]

Coffee casual here. Worked at a cafe before lockdown and am finally done suffering through my shitty, blade ground french press. How do I up my game without spending shit tons of money or making my coffee take forever to prep?

[Anonymous No.15493879]

>>15493845
>>15493822
Enjoy the world of coffee, I gotta get a clever dripper or a hario switch like I suggested, I usually brew v60/french press/moka. I'd like to get into tea once I get a steady job and can justify the expense, specialty coffee is expensive enough as it is. My gf has some mariage frères blends once in a while.

[Anonymous No.15493899]

>>15493865
Get a good grinder (research $100-$250 manual/electric options or timemore c2 if you're really broke), get good with your french press then buy a v60/gooseneck and try your hand at pourover. Have a 0.1g scale.
.

[Anonymous No.15493958]

>>15493865
Depends on what you're trying to go for. Essential items are a decent burr grinder, a scale, a water filter if the tap in your area tastes real mineral-y, and some sort of kettle (gooseneck preferred, more so if you do pour-over).

After that, what method you choose is up to you. I make a V60 every morning, very cheap, filters are easy to come by, etc. but it's up to you. I started my specialty coffee journey with an Aeropress.

Below are good videos for learning fundamentals or determining what gear to get on any budget:
https://youtu.be/ePcGcp6iy1A
https://youtu.be/dTwGkUUF2aA
Any James Hoffman method video (e.g. V60)

[Anonymous No.15493963]

>>15493822
>It also had some bitterness to it (not an undrinkable amount, but noticeable) that was probably just because my neighbor ground them for a pourover and from what I can tell it seems like you might need to go a little courser for clever drippers.
Having a good grinder and getting the grind right with a semi fixed recipe is basically the majority of coffee dialing. Since your grind is fixed, adjust the other variables, see >>15476916 . Temperature is a variable that's missing in the pic, higher temps extract more and conversely. Since you're overextracting you can reduce the brew time and/or lower temp. You could also add more coffee but I like to stick to a 1:16 ratio.

>>15493845
>Also for sure got some blueberry in the aftertaste, especially as the cup cooled.
Your perception of coffee and it's taste changes as it cools down, usually cooler cups have more sweet notes, sometimes even covering slight overextractions you taste when it's hot.

[Anonymous No.15494069]

>>15493879

Yeah - tea is something where you can do perfectly well for not much money, but there's also no upper limit to how much you can spend. There are a lot of exceptional tead in the 10-15 cent per gram range, and using 5-8 grams for an entire gongfu session in a 10 dollar taiwan means it doesn't have to break the bank. Luckily for me it looks like I'll be able to embezzle coffee beans through my business so I won't have to pay out of pocket.

[Anonymous No.15494082]

>>15493963

I'm definitely going to play around with grind a lot once mine comes in, and I should be able to pick up beans from my coffee dude tomorrow.

[Anonymous No.15494313]

Most of /ck/ is just food-related /b/-lite >/ck/15489982
>tries to start threads on chinese cuisine/ dessert etc. All dies within hours
>meanwhile clickbait OP threads go on for days
Guess /coffee/ and /tea/ are my /ck/ islands in the sea of tastelessness.

>>15491227
South-East Asia; so Indonesia, Singapore, Malaysia, Thailand, Laos, Cambodia, Vietnam aka Where coffee is grown.

Italians get known for brewing coffee but they don't grow it.

[Anonymous No.15494331]

Most of /ck/ is just food-related /b/-lite
>tries to start threads on chinese cuisine/ dessert etc. All dies within hours
>meanwhile clickbait threads go on for days
Guess /coffee/ and /tea/ are my /ck/ islands in the sea of tastelessness.

>>15491227
South-East Asia; so Indonesia, Singapore, Malaysia, Thailand, Laos, Cambodia, Vietnam aka Where coffee is grown.

Italians get known for brewing coffee but they don't grow it.

[Anonymous No.15494353]

where my osmotic flow bros at

[Anonymous No.15494411]

>>15494353
i've been seeing this method come up a lot so i'll probably try it sometime soon, i tried 4:6 for a while and got some really rich results but prefer hoffman for its simplicity and quickness

[Anonymous No.15494450]

Haha funni skeliton

[Anonymous No.15494507]

>>15494450
i like these bags

>>15494353
>>15494411
ok i watched a video of someone explaining how to do osmotic flow. they didn't get into the science of it and it seemed a little silly but it's worth a try, will let you know how it goes when i make coffee tomorrow

[Anonymous No.15494602]

>>15494331
>Implying that all of 4chan isn't b-lite

[Anonymous No.15494905]

what coffee do i need to get to make use of a percolator? are percolators even worth it?

complete noob to coffee btw

[Anonymous No.15495377]

what type of mug retains heat the best?
i drink very slowly

[Anonymous No.15495430]

>>15495377

Hoffman did a review of the Ember smart mug where he said it felt completely frivolous and ridiculous, but that he also had a great time using it. Basically "I deserve to be laughed at for this, but it is a joy to use".

[Anonymous No.15495528]

>>15495377
Just get a yeti.

[Anonymous No.15495551]

>>15495377
The zojirushi one is good, and relatively easy to clean.

[Anonymous No.15495563]

>>15495377
i concur on the ember and yeti suggestions.

>ember
fucking expensive and ridiculous but obviously gets the job done well, my friend got one for his birthday and uses it all the time

>yeti
have a friend who worked for yeti and brought home a shit ton of cosmetic defect yetis. i threw some coffee in one and went kayaking for a whole afternoon and came back and it was still nice and hot 10/10 would recommend.

[Anonymous No.15495655]

>>15495551
Seconding zojirushi, I’ve had mine for a decade and it keeps coffee scalding hot for 12 hours. Also keeps ice water full of ice for more than a full day.

[Anonymous No.15496070]

>>15463975
what the fuck is wrong with you holy shit

[Anonymous No.15496071]

>>15463634
Why do people use coffee machines when you can pour over?

[Anonymous No.15496087]

>>15466096
What
Maybe 40g per half liter, who the fuck uses 40g for a cup

I do 20g for 500 ml with viet coffee and that's regular strength

[Anonymous No.15496096]

>>15469299
We don't have snake oil we have coffee oil

[Anonymous No.15496250]

>>15496071
I've used an espresso machine at home for years before discovering that filter coffee didn't have to be what I'd only ever known it as - awful shit that you get in mid-tier hotel breakfasts. So I got a French press, which then led on to a v60, which then was getting probably 40:60 use compared to espresso each morning for a few months, then I bought a Breville Precision Brewer, which gives you some degree of control - can nominate bloom time, flow rate, temperature - and some tunability over what comes out of it.

Being able to make my day's worth of coffee in one go - I usually make 32g worth and drink that over half an hour or so over four small cups - and have it coming out comparable to my v60 was very attractive but more than that, I I have to be at work at 0500 or 0600 I can set it up the night before. I'm not for a second going to tell you that grinding the night before is a good idea compared to grinding fresh but I will absolutely say that at 4:30am I can't taste the difference, and waking up to the smell of coffee is fucking ace. And if I do that, I'll usually brew with 40g, have a couple of small cups at home and take a travel mug to work. Obviously if I'm not waking that early I grind fresh.

So nowadays the novelty has peaked and I'd say I drink espresso a little over half the time and use the Breville the rest of it; the convenience and consistency side for me outweighs the taste difference to pourover. I'll do pourover for fun sometimes, or if I feel like a little more coffee in the afternoon; I'll also use the v60 if I try new beans because it's a convenient way to dial in. I also travel a bit for work and the v60 is fucking ace for that.

[Anonymous No.15496265]

>>15496250
Nice. You cover both situations where a machine makes sense

[Anonymous No.15496389]

>>15469299
Fundamentally different cutting method. All the 6 grinders he reviewed are flat burrs. The niche is a conical. I'm not saying hes not full of shit, but that its producing a different grind. Out of the way comparison, but chopped, grated, and crushed garlic all taste and interact differently with your palate. That being said, tasting things comparatively is hard and weird.


https://www.youtube.com/watch?v=n806rql4sp4

[Anonymous No.15496401]

>>15496087
>everywhere you go people only make half-strength coffee at best
>all the good hand grinders you have to load twice
>treated like a freak for drinking strong coffee

https://www.youtube.com/watch?v=k_lYcTxncNg

[Anonymous No.15496422]

>>15463634
Why does that first sip looking out the window taste so good?

[Anonymous No.15496423]

>>15492373
If there's a good cafe around then go there to try their drip/pour over coffee black and order a straight espresso shot. No oat almond milk or sugar or spices or any of that fag shit, just the coffee.
I had the same dilemma and turns out I was drinking swill all along without realizing it.

[Anonymous No.15496434]

>>15496422
Because God loves us

[Anonymous No.15496481]

Any good resources for tips on pour over coffee? I'm an absolutely fucking noob.

[Anonymous No.15496486]

>>15495377
The min-max coffee vessel is to cool it down to 150 F then pour it into a Zojirushi flask and use that to periodically pour a sip of coffee out into a thin demitasse/teacup.

[Anonymous No.15496527]

Why do people suck Hoffman's dick so much around here? He's so clearly reddit as fuck. Don't you guys rememeber what we stand for on the chans? He's cancer, his reviews are cancer his coffee his cancer.

[Anonymous No.15496569]

>>15496481
https://www.youtube.com/watch?v=BjsGf3R9mc0

https://coffeeadastra.com/2018/11/30/brewing-better-coffee/

[Anonymous No.15496587]

>>15496527

Can you elaborate specifically on what points upset you? I'm genuinely curious as I'm completely new around here, but it also sounds like you just don't like people liking what you don't like.

The sense I get as someone who doesn't have any coffee knowledge in particular is that he's definitely a personality at this point, which is necessarily going to obscure the quality or even necessity of the content somewhat. That being said, does he pedal any obviously ludicrous bullshit? Over in the tea world we have Don from Mei Leaf who has some good products and is obviously knowledgeable, but has for sure lied about tree ages and just comes across as scummy and very forwardly trying to sell you something. Hoffman comes across as a bit of a cunt to me but not in a gimmicky or salesman-y way.

[Anonymous No.15496600]

>>15496587
He's nauseatingly reddit. His content is therefore irrelevant.

[Anonymous No.15496611]

>>15496600

>He's nauseatingly reddit.

Can you define your terms?

[Anonymous No.15496621]

Can a cafe that only have manual coffee machines succedd?
https://youtu.be/5NsWgvD3YN8?t=103

>>15494602
Only 98% is.

[Anonymous No.15496680]

>>15494905
please respond

[Anonymous No.15497108]

What would you call this roast?

[Anonymous No.15497141]

>>15494905
>>15496680
Percolators actually burn coffee during brewing. It's not recommended unless you somehow like the burnt taste somehow, as I can't deny that some people actually like it. If you're not one of those people and you just want to conveniently brew coffee, you're better off with an electric drip coffee maker that costs just as much.
As for what type of coffee to recommend if you'll still be going with percolators, my advise is to not go for very dark roasts and coarse grind sizes.

[Anonymous No.15497147]

>>15497141
*don't go for very dark roasts, and go for coarse grind sizes

[Anonymous No.15497263]

>>15488147
Look at you, caffeine junky

[Anonymous No.15497290]

>>15497108
Patrick.

[Anonymous No.15497334]

>>15497141
>Percolators actually burn coffee during brewing.
I find that hard to believe considering you can control the temperature when you use a percolator.

[Anonymous No.15497732]

Would you fuck James Hoffmann ? he looks like a old twink desu

[Anonymous No.15497794]

is 'Espresso blend' different than Espresso? or is it the same shit?

[Anonymous No.15497935]

>>15497334
>can control the temperature when you use a percolator
Source me on that? I'm only familiar with conventional percolators with no temperature controller, see pic.

[Anonymous No.15497961]

>>15497935
>conventional percolators
lol, conventional percolators are the ones you heat up on a stovetop. the one you posted just looks like a kettle

pic rel is what i'm talking about

[Anonymous No.15497996]

>>15497961
Alright then. I'm more familiar with that being called a moka pot. What I posted and what is pic related is what I typically know as a percolator, and it does burn coffee by how it brews. The moka pot doesn't, of course provided you don't leave it long enough to empty the reservoir.

[Anonymous No.15498233]

thoughts on cold brew?

[Anonymous No.15498518]

>>15498233
Refreshing way to drink iced coffee in the summer. Great way to use up shitty coffee when you feel bad about throwing it away.

[Anonymous No.15498527]

cold morning coffee is so nice.
maximum comfy.

[Anonymous No.15498528]

>>15494507
Just tried out the osmotic flow method. I need to spend a bit more time with it to get the most out of it but I liked what I got from this first run. The resulting cup was a little muddy but had good sweetness and body

[Anonymous No.15499801]

>My coffee keeps coming out watery

[Anonymous No.15500118]

Organic honduras dark roast from a roaster in VA. Made it in the memepress and had to grind somewhat coarse because it was coming out bitter. Is it a good thing for beans to be really oily? Because these beans are really oily

[Anonymous No.15500142]

Okay, this is new and exciting to me so y'all're just going to have to deal with it.

Setting my gongfu aside to do some coffee. Incidentally, the Dan Cong black tea is basically the leaf version of the Ethiopian Arsosala that my friend gave me that made me want to dip my toe into coffee in the first place.

I headed to that same roaster this morning and grabbed a bag of their El Salvador Finca Las Veraneras (packaging says "Red Bourbon Variety, Natural Process"). I had them grind a small amount of it for me as they would a V60 since my grinder isn't here until tomorrow.

[Anonymous No.15500155]

>>15500142

The beans in question. Whole they have a very nice hazelnut, milk chocolate, and vanilla smell to them, but I didn't remember to take notes on the grind smell.

[Anonymous No.15500163]

>>15463634
This might be a sacrilege here, but I just drank a cup of cofee with a bit of cream and Baileys.
After looking for anything similar on internet I realized that I'm missing the irish wiskey. But still, shit's quite tasty.

[Anonymous No.15500190]

>>15500155

I used 20g/300ml through the clever dripper with boiling water, doing water then coffee. Infused for 2 minutes before giving a gentle stir, 30 second rest, and then a draw down that lasted about 45 seconds (video is x5 speed).

The brew is pretty round with much less acidity to it than the Arsosala, but I'm having trouble placing any specific tasting notes. I definitely like it - it may be just a bit bitter, which I can play with in the grind once my grinder comes in, but I'm not having really specific tastes jump out at me like I get for different teas.

Has anyone else here had similar experiences going from coffee to other things where your palette needs time to adjust to a new medium? Tasting that Dan Cong hongcha, I immediately get an overwhelming fruit by the foot bright sweetness out of the dry leaves and a 1:1 peanut skin smell from the wet leaves. The liquor brews up with that same peanut flavor and then tart raspberries layered over it all. With this Finca Las Veraneras I can tell it tastes nice but I'm not having those individual notes jump out at me.

[Anonymous No.15500263]

>>15500190
When you get your grinder, go finer until its unbearable, then back off. Keep in mind that your burrs are going to wear in over a month or two, so don't get set one one specific setting. Also realize that like most tea vendors, most roasters(commercial and home) don't know jack shit and neither do their customers. You've developed that palate for tea, now see where it takes you.

[Anonymous No.15500288]

>>15500263
>You've developed that palate for tea, now see where it takes you.
I'm thinking it's just going to take me some time to get used to tasting coffee. I think that right now I can pick out the broad strokes, but it's been a rare enough thing for me so far that my brain still just goes "yup, that tastes like coffee," in much the same way I'd go, "yup, that tastes like tea," before I really started diving into it as a hobby. I guess we'll find out, and I'll report back as interesting things come up.

[Anonymous No.15500579]

>>15500118

What roaster?

[Anonymous No.15500629]

>>15500288
Sipping on the last of my brazil yellow bourbon roast (9g) with a scoop of a fresher columbian purple caturra roast. (16g). Got the peanut butteryness from the brazil mingling with the cherry notes from the columbian. Fucking fantastic. 3:45 drawdown in an origami.

[Anonymous No.15500638]

>>15500118
Beans expressing their oils is just indicative of the temp they were roasted to. Since its bitter and oily, sounds like your beans were taken well into second crack.

[Anonymous No.15500648]

>>15500579
Mill mountain in blacksburg
>>15500638
I like them. I was just curious
>Since its bitter and oily, sounds like your beans were taken well into second crack.
Makes sense

[Anonymous No.15500809]

>>15500190

Just asked for my friend's thoughts on the coffee as he works at the roaster and he says it's a difficult roast to get right and he thinks they overdid it on that batch, which he says would explain added trouble in picking out clear tasting notes. I'll treat it as a challenge and see if I can't get something really nice out of it over the next few weeks.

[Anonymous No.15501124]

Got this from some local roaster called Jameson Brown. Any of you had something similar to this before? kinda tastes like peanut butter to me

[Anonymous No.15501456]

>grind for some cold brew
>go away
>grind for regular coffee
>make an absolutely godawful filter cup
such is life with that weird jx pro step grind

[Anonymous No.15501555]

>>15500288
Coffee definitely has a strong primarily coffee flavor no matter what, the tasting notes are in the background. Different processing methods are not as noticeable as with tea. While you sip your coffee look at this graph and it will plant suggestions into your head.

[Anonymous No.15501633]

>>15501555
>Different processing methods are not as noticeable as with tea.

Yeah... Try a machine washed coffee vs a black honey.

[Anonymous No.15501719]

>>15497794
The most based espresso blends use 40% quality robusta
>le robusta is garbage and tastes like rubber meme
No. Robusta adds a smooth chocolate flavour to espresso, improves mouthfeel, and overall balanced the acidity of arabica.

Other espresso blends are usually just trying to blend out acidity or overall create a darker flavour. Single origin tends to be unpalatable to the general public.

[Anonymous No.15501740]

>>15497996
Percolators don’t burn coffee. They make bitter coffee by brewing the same coffee through the coffee grounds too many times. If you control the temperature it won’t be too hot and it won’t overextract the coffee compounds, but the problem isn’t burning— it’s overextraction.

Also, that pot the other anon showed was a moka pot, but percolators are conventionally stovetop too— they just have the glass top for percolation to spatter against.