/ctg/ - Coffee Time General

[Anonymous No.19980065]

Tiramisu edition

Thread for discussing goffee and goffee-related topics.

If you're new, start here: https://pastebin.com/UEzwuyLz

Previous thread: >>19968482

[Anonymous No.19980087]

>>19980065
bought some coffee from a local roaster today. it was being stored in a large glass jar. how bad is the coffee gonna be?

[Anonymous No.19980101]

>>19979654
I've also started doing it. Definitely improved the taste. Currently doing a honey processes gesha. Really good jam notes coming through.

[Anonymous No.19980105]

drank some goffee

[Anonymous No.19980143]

Im a newfag what does /ctg/ think of this coffee (made in a Moka pot)

[Anonymous No.19980144]

>>19980105
No you didn't.
Post your setup.

[Anonymous No.19980162]

>>19980143
it'll be fine

[Anonymous No.19980166]

>>19980105
How dare you

[Anonymous No.19980196]

>>19980065
PISS

[Anonymous No.19980217]

Newfag here. Kingrinder k6 came in the mail. Instructions didn't make much sense, set it to 1 rotation(60 clicks) and it made espresso tier grind, looked like mud and didn't let the water flow through. Tried it again at 90 clicks and it wasn't much better. I think 120 clicks (16 microns per click) is the actual ideal for drip brew. Maybe even more, like 140? I have no idea how redditors are doing this with only 80 to 90 clicks, the water will just not flow. Did the standard 60g of weighted beans for 1L of water.

At 90 clicks I tried some of the ethiopian coffee and was something that I wouldn't expect from coffee. I now get why bags say "blueberry, pomegranate, chocolate". Still, its not a bad flavor, but not something I actually enjoyed more than it was just interesting. I also tried the french black velvet coffee and that was more of what I expected from a coffee, very strong coffee smell, tasted like strong coffee, its just coffee and it goes well with two tablespoons of milk for a cup (0.375L, a real cup, so 3 "cups" as marked on a coffee maker). I'll try again tomorrow morning with 120 clicks(1920 microns) which should avoid the acidic overextracted flavor that I hate from coffee when it gets cold. I like it when coffee still tastes good and not as bitter when left to reach room temperature.

I'm doing this all the most basic moccamaster model, I'm not sure how else to improve the process, but making coffee taste better is the latest OCD autism rabbithole I've fallen into. Would replacing the standard brewbasket with a Hario V60 help in anyway? Any mods I can do? It seems the main value of the moccamaster is the ease of cleaning, use, repairs, and temperature stability.

Thank you for reading my blog. Don't forget to hit that bell, like button, and subscribe for more content.

[Anonymous No.19980251]

>>19980217
What's the wife think about the grind speed? Easiest mod you could do would be grabbing an aftermarket shower screen. Gives you a better spread on that drip. There's also a new upgraded showerhead prototype you could get in on. I'd pick one or the other.
https://coffeepilot.ca/products/shower-head-insert-for-technivorm-moccamaster
https://coffeeha.us/products/moccamaster-kbgv-prototype-brew-showerhead?_pos=1&_sid=3ac6098a2&_ss=r

[Anonymous No.19980259]

>>19980087
was the jar airtight and out of direct sunlight?

[Anonymous No.19980262]

>>19980217
i just got a k6 too, the instructions can be perplexing but it sounds to me like you havent found the zero of your grinder yet, its the point at which the burrs contact and cannot move. thats your zero, and it may or may not be the 0 on your external adjustor. mine is just one click to the right of 0. anyway you count the clicks from there.
>Would replacing the standard brewbasket with a Hario V60 help in anyway
maybe a little, but the real advantage of pourover is the control you have over the pour itself, which obviously you wont have with a drip machine
>>19980087
did you get the roast date?

[Anonymous No.19980276]

>>19980217
>acidic overextracted flavor
overly-acidic (sour) flavor is associated with underextraction, retard-kun

[Anonymous No.19980301]

>>19980259
yes
>>19980262
no

[Anonymous No.19980316]

>>19980301
If the jar was sealed and not being exposed to UV and the beans were freshly roasted, not really an issue as long as you keep them in a sealed container after purchase. If they were selling stuff from like last week that way or something it's a bit iffy. Honestly already a bit questionable that they're not actively advertising when the stuff they're selling was roasted, that's pretty important information.

[Anonymous No.19980348]

Reminder: overswirling is a myth

[Anonymous No.19980366]

>>19980348
>not jiggle fucking your v60 for optimal bed settling and silt filtering

[Anonymous No.19980370]

>>19980348
>overagitation is a myth
yeah bro just do the fucking mambo with your v60 in hand im sure itll taste great

[Anonymous No.19980397]

>current sip
decaff pumpkin spice cappuccino

>current nib
dark lindor bawls assorted. 45, 60, 70. one of each.

wooden light edition

[Anonymous No.19980417]

>>19980397
What do you use for your pumpkin spice anon?

[Anonymous No.19980519]

>>19977816
Thanks for the tips. I agitated a little bit with a broken wooden fork on today's brew. It helped. I usually drink immersion brews so the clarity of pourover still feels a little off.

>>19978452
I just want to try out pourover before I order a dedicated brewer and gooseneck kettle. Looking to buy the Hario Switch maybe. Thanks for the video.

>>19978473
It's a Kingrinder K6 at 105 clicks from zero. I just got it and I'm still experimenting with the settings.

Here's today's brew. Same grind, same ratio, different (fresher) beans. Longer bloom and a little agitation with aforementioned broken wooden fork. 6 minutes total brew time. Keep in mind that this bed is only 5cm across, it's sitting inside a 1 cup tea strainer. Using a 1L jar as a carafe. The grind is coarse, yes, but the small size of the bed makes the particles appear larger than they are.

[Anonymous No.19980532]

>>19980519
six minutes total? how long are you blooming it?
theres nothing wrong with a long bloom but theres really nothing to be gained from waiting more than a minute, tops

[Anonymous No.19980577]

>>19980532
Like 2 minutes, lol. I wanted to see what kind of effect a very long bloom would have since my last bloom was pretty short (30 seconds). Also the extra agitation seemed to clog the paper a bit. I noticed the brew slowed after agitating at around the 3:30 mark. I think I might have poured a bit slower this time as well.

[Anonymous No.19980598]

>>19980101
i fucking love honey beanz
such depth
>>19980519
hard to really give much advice given your unusual equipment but id definitely recommmend a v60 if youre curious about pourover, you dont even really need a gooseneck kettle if you dont wanna get one but i think youll notice the difference immmediately
dont get a switch unless you like the taste of plastic

[Anonymous No.19980716]

>>19980417
i made my own when i made a pumpkin spice with actual real pumpkin inside a few threads back. already had all the spices at home.
>2 tablespoons cinnamon
>2 teaspoons ground ginger
>1 teaspoon ground cloves
>1 teaspoon fresh nutmeg
>1/2 tsp black pepper
>(optional) random amount of cocoa powder like chef john and cayenne.

[Anonymous No.19980796]

>>19980598
I want a switch because of its steep and release capability. It seems to have the least plastic out of all the steep and release type brewers. Is there any steep and release brewer that has absolutely zero plastic or resin?

[Anonymous No.19980814]

>receive 10.- coupon for reviewing local roaster beans
>plan to buy roaster's coffee cups with coupon
>can't use coupon cumulated with black friday 40% sale
>coupon expires 31st of december 2023
>35.- minimum for free shipping
>find 1kg Guatemala El Encanto from Don Juventino Miron's beans in 4 250g bags for 35,40.- discounted from 45,40.- normal price.
>add 6 club house lavanda cappuccino cuppas with roaster's logo for 9,91.-
>total order: 35,31.-
>free shipping
>coupon used

[Anonymous No.19981061]

>>19980251
>What's the wife think about the grind speed
Its very fast actually. Only annoyance is getting exactly at or over 60g with dark roasts, as they weight less and fill the grinder to the brim, as opposed to lighter beans. That shower screen looks far better than the showerhead. I have noticed that the grounds do puff up and foam up kind of like a souffle, its nothing I've noticed before as I haven't had a drip brewer for almost a decade, and even when I did I just used preground grocery store coffee.

>>19980262
No I definitely found the zero, its only two clicks back from where its marked, I can't turn it anymore after that. Per the manual its 1.5 to 2 rotations for pour over, which is 90 to 120 clicks. I think 1.5 clicks would definitely work in a normal brewer with a flat basket , but for moccamaster, it has to all go through a much tinier hole than any brewer I've seen before, along with the stranger filters. 2 turns is at 120 clicks/1920microns.
The Hario v60 just looks nicer too, and having something pleasant to look it is always nice. The plastic bits on the moccamaster don't match the robustness of the main assembly. In a few months when I get this brewer down, I'll try getting into handpouring.

>>19980276
Thanks, I didn't know that. I've tried watching some guides on youtube, but sure wish someone had a textbook for coffee brewing methods. But saying that, I'm not too familiar with running experiments with empirical values, I'm more of an inferential or deductive math guy. At work, where probability turns to statistics is where my job stops.

[Anonymous No.19981083]

It's a cappuccino on the porch kind of night

[Anonymous No.19981223]

>>19980796
>Is there any steep and release brewer that has absolutely zero plastic or resin?
im no expert but i think not
>>19981061
to each their own but imo youre doing yourself a disservice, spending 100 bucks on a hand grinder without even brewing your own coffee

[Anonymous No.19981232]

>>19981061
>sure wish someone had a textbook for coffee brewing methods
You're in luck!

[Anonymous No.19981244]

trabattischizo finally gave up? that's cool

for me, it's kenyan espresso with aeropress filters on the top and bottom

[Anonymous No.19981393]

Thank God that years ago I didn't start my filter coffee journey from this retard videos. Absolute autism and waste of time.

[Anonymous No.19981711]

>>19980143
Speaking of budget coffee, how's tchibo?

[Anonymous No.19981729]

>stainless steel french press
thoughts?

[Anonymous No.19981795]

>>19981729
s'fine. I prefer double-layered glass so I can watch the grounds float around and wonder where it all went wrong

[Anonymous No.19981817]

>>19980026

[Anonymous No.19981844]

Good night /ctg/

[Anonymous No.19981854]

>>19981729
What's the point?
Will just lose heat quicker than a normal glass one.

[Anonymous No.19981887]

I am making a pour over but the coffee water drains so slow and it exceeded the brew time. do I stop the brew and throw away the coffee that is still drawing down or what? fuck why is this coffee shit so complicated

[Anonymous No.19982223]

>>19981729
>>19981854
I've got a double-walled stainless insulated one that works great.

[Anonymous No.19982228]

>>19981887
>do I stop the brew and throw away the coffee that is still drawing down or what?
What? No, drink it you retard, and see how it turned out. Target brew times are not absolute, it's a guideline to help you dial things in and can vary pretty widely based on a lot of factors like what beans you're using. Taste is what should always be informing what you tweak next.

[Anonymous No.19982232]

>>19981887
Grind coarser, pour faster, or get faster flowing filters. Don’t get discouraged, lots of things seem complicated for the mentally challenged.

[Anonymous No.19982279]

new coffee friend here, what's the key to making good espressos for an amateur?

I have a Breville Smart Grinder Pro & Gourmia Espresso. I use the smallest grind size + burr with Dunkin donuts medium roast original blend.

this is a massive upgrade from drinking pod coffee and im looking to see if i can go even further

[Anonymous No.19982286]

>>19981887
Should have bought instant coffee instead

[Anonymous No.19982292]

>>19981887
Making good coffee is an art. Why do you think coffee shops exist. If any joe could make great tasting coffee they'd be out of business.

[Anonymous No.19982302]

>>19982292
>If any joe could make great tasting coffee
*ahem*

[Anonymous No.19982317]

IMO if you need to add sugar to your coffee then its not good coffee. with good coffee you can taste the natural flavor of the beans. adding milk is fine, but no sugar

you can add sugar to any shit tasting coffee to make it tolerable

[Anonymous No.19982349]

>>19982317
That's not really an opinion, that's just a fact. Sugar covers up bad flavors by making it sweet as fuck.

Took a long time, but I managed to get my wife to stop adding a bunch of sugar to her coffee finally and try actually tasting what's in the brew. She still adds a splash of cream most of the time, but she's now actually able to tell the difference between different beans and brew methods and recognizes that starbucks tastes like burnt shit.

[Anonymous No.19982367]

>>19982349
huh, funny ive actually never had starbucks yet because i can't be assed to waste 10~15mins getting a drink. there are no local cafe/coffee shops in my area so i guess i only have my own coffee to judge, which kinda sucks. i dont know how good coffee is supposed to taste

[Anonymous No.19982398]

>>19981887
>fuck why is this coffee shit so complicated
it isnt
its as easy as riding a bike
but this is the first day without training wheels and you keep falling over
and you keep getting upset that you dont instantly do it perfectly on your first try

[Anonymous No.19982403]

new kino just dropped
https://youtu.be/nLnB99VJ0HE

[Anonymous No.19982407]

>>19982292
>good coffee
>cafes

[Anonymous No.19982413]

can you like grow your own coffee beans

[Anonymous No.19982416]

>>19982403
>show description
>show transcript
>ctrl + f "rdt"
>1/2

[Anonymous No.19982426]

What's the best tiramisu recipe covfefe bros?
Note: best != original
Also what kind of espresso makes the best tiramisu?

[Anonymous No.19982550]

>>19982426
>go to italy
>seduce an italian woman
>impregnate her
>pressure her into marriage (if you picked well enough she'll pressure you into it)
>move in together
>have her make tiramisu
Voila, the perfect tiramisu recipe

[Anonymous No.19982557]

>tfw theres a one day gap where i run out of good coffee and i have to suffer through store coffee

it really is nuts how big the taste gap is between fresh, nice coffee and store coffee

[Anonymous No.19982562]

>>19981887
pour over is hard and everything has to be perfect or else you get a mid cup.

[Anonymous No.19982563]

>>19982557
sounds like a skill issue

[Anonymous No.19982564]

>>19982550
>letting a woman cook for you

[Anonymous No.19982568]

>>19982550
Sorry I'm not into non-white women

[Anonymous No.19982572]

>>19982557
>i run out of good coffee
>doesn't post their 'good coffee'
so, are you going to tell us?

[Anonymous No.19982577]

>>19982557
find a better store. I can get counter culture at my local grocery store, it's not nearly as fresh as getting it direct but it's better than whatever other random shit is available on the off chance I don't have the ability to get anything better at the time.

[Anonymous No.19982608]

>>19982416
I don't even need to check the transcript

[Anonymous No.19982613]

>>19982577
I've only seen good coffee in a grocery store once, but it's too far out of my way to bother going there regularly.

[Anonymous No.19982669]

>>19982613
find a better store.

[Anonymous No.19982670]

>>19982669
No nearby stores have it, I'm not going far for it.

[Anonymous No.19982683]

>>19982670
then suffer

[Anonymous No.19982684]

>>19982572
happy mug

[Anonymous No.19982696]

>>19982670
>food desert

[Anonymous No.19982698]

>>19982696
I'm in a city, there's stores everywhere. Just not ones with good coffee.

[Anonymous No.19982710]

>>19982698
>I'm in a city
even worse. food desert in north dakota makes sense.

[Anonymous No.19982803]

>>19982698
This is simply not possible

[Anonymous No.19982825]

>>19982279
At least get coffee from a local roaster instead of that Dunkin stuff

[Anonymous No.19982826]

>>19982608
weird mine says
>Science Discovers What We All Missed: More Than An Anti-Static Hack

[Anonymous No.19982834]

>>19982826
It's due to an anti-clickbait extension I have. Lets users submit alternate titles to videos, from the guy that made sponsorblock. You have to pay for it though, it's like $1 I think. I got it for free because I was an early adopter.

[Anonymous No.19982839]

>>19981223
>to each their own but imo youre doing yourself a disservice, spending 100 bucks on a hand grinder without even brewing your own coffee
Aren't I brewing it? You can mess with the stopper in the moccamaster to allow bloom time, you can stir with a spoon if you'd like or pull out the basket to swirl. It also allows you to just not do any of those things and just let it brew sometimes. The only thing it doesn't do is have a gooseneck pour with a controlled pattern, but its effectively doing everything else. The main reason that the moccamaster is something I even looked at, is the ease of use, ease of cleaning(extremely important) and durability/repair.

>>19981232
I'll take a look at this. I think I got the correct grind size down with the kingringer, and its a bit more than their recommended method. Its more like 130 to 140 clicks, or ~2.2 turns, in order to obtain a grind adequate for the moccamaster water flow rate + #4 filter. Grinding finer will stop flow, forcing an overflow of just regular water into the pot.
Leanred that more dedicated and controlled brew methods don't make light coffee taste any better, but it does make dark roasts tastes significantly better, as the bitter aftertaste is now non-existent in the happymug black velvet french. Need to try other dark roasts to see if I can still find something more intense but without the negative flavors. I'm pretty sure I can taste the intended flavors of the ethiopian durato bombe, but I just don't like that. I'm also sure it has more caffeine, which I'm not a fan of as I like to drink a lot of coffee at once, not tiny little cups.

[Anonymous No.19982859]

>>19981232
>library (dot) lol/main/4CB3B70497E81A1D6C7FF72FD05F1B35

[Anonymous No.19982868]

>>19982859
It's not a very good book.
>>19982839
Their settings are just a suggestion. It's not going to be perfect for every single coffee in existence, just a starting point. Go as coarse as you need for that easily extractable dark roast. Tighten up for lighter, harder to extract coffees.

[Anonymous No.19982889]

>it's here
First grind came out stellar. No clumps, looked very uniform, tasted great. Looking forward to seeing how it changes as the burrs season.
By the way, for anyone thinking about trying the flash cooling trick with those steel balls (be they bearings or whiskey stones), skip that bullshit and just get a stainless steel espresso cup. You can toss it in the freezer and then brew straight into it instead of screwing around with balancing stuff over your cup. I got one at Crate and Barrel for like $10.

[Anonymous No.19982921]

>>19982889
I gotta say, that stainless steel cup does look good with your setup.

[Anonymous No.19982929]

>>19982889
>skip that bullshit and just get a stainless steel espresso cup
Not really the same thing after the first few drips. Pulling hot espresso onto lukewarm espresso vs all of your espresso hitting a frozen ball. Glad you like the df64 tho.

[Anonymous No.19982935]

>>19982839
>Leanred that more dedicated and controlled brew methods don't make light coffee taste any better
lmao, what the fuck are you on about?

[Anonymous No.19982941]

>>19982889
that cup looks pretty fuckin based, where'd you grab it from? Just got my machine in and I've been trying to decide on some cups to pick up or put on my amazon wishlist for christmas

[Anonymous No.19982963]

>>19982935
I get the feeling he may have been happier with a k4. Oh well, I rec'd them both lel.
>>19982941
>I got one at Crate and Barrel for like $10

[Anonymous No.19982990]

>>19982839
if you like it, thats all that really matters anon
didnt mean to poopoo on your methods

[Anonymous No.19983033]

>>19982935
That I don't like those coffee flavors even if I put more effort into following instructions on how to brew them. That is what I mean by dedicated and controlled, as opposed to just using a blade grinder and setting it on pour in a lackadaisical way. In contrast, dark roasts taste better if I put forth the effort. Sorry if I wasn't clear, I get that a lot on 4chan, so I guess in general I'm just not clear on this site, or maybe there are many non-americans here I have trouble communicating with as its not an issue in real life.

>>19982868
>Go as coarse as you need for that easily extractable dark roast. Tighten up for lighter, harder to extract coffees.
I didn't know about this. Should I be grinding coarser for dark roasts? Will it taste much different if it flows faster? I might try running this coffee through a french press as well, to see how it tastes if I let it immerse for longer. I know that french press needs coarser grinds, but I also have no idea why that is.

>>19982990
I didn't know you were poopooing on my methods, I just took it as a counterpoint that I should think about. Thanks for the replies.

[Anonymous No.19983079]

>>19982929
The main difference is that it's a pool rather than a flow, right? I'd argue that it's still landing on other coffee, since it's a constant stream and the liquid doesn't move out of the way instantaneously, which makes it more a difference of cooling rate than anything. I guess that drills down to more fundamental questions like, "how much cooler does the espresso need to get to prevent flavor loss," and, "how immediately does the cooling need to happen?" Maybe you could test it by using a dual spout portafilter and putting the two methods side by side... I might actually try that tomorrow, if I can fit everything in place. I've already got the whiskey stones. Too bad I don't have a triple spout portafilter to compare with unchilled.

[Anonymous No.19983094]

>>19983033
Don't take this the wrong way, but you sound genuinely autistic so that's probably why people misunderstand you.

Darker roasted coffee is easier to get a higher extraction from all other variables being equal, so for example you can get a similar total extraction from a dark roast using a lower total contact time (brew time) than you would with an equivalent lighter roast of the same beans. Ultimately you should always just adjust your grind if there's an issue you want to fix. Slower flow rate isn't necessarily an issue unless it's causing you problems, or you dislike the taste. Higher extraction will result in general in more bitter flavors, especially with dark roasts which contain more bitter flavor compounds which will extract more easily to begin with. If you feel like your brew is more bitter than you'd like, one variable you can adjust would be to grind coarser and lower overall extraction. Conversely if your brew tastes weak or sour, you can grind finer to increase extraction.

[Anonymous No.19983111]

>>19983094
>Don't take this the wrong way, but you sound genuinely autistic so that's probably why people misunderstand you.
No offense taken. I work as a mathematician at a national lab, so all my coworkers are probably on the spectrum as well, and I'm probably the most normal guy there in terms of social and family life.

> If you feel like your brew is more bitter than you'd like, one variable you can adjust would be to grind coarser and lower overall extraction. Conversely if your brew tastes weak or sour, you can grind finer to increase extraction.
I see. What I'm getting from this, is that my coffee brewer is not suitable to extract flavors from light beans properly, as the sour taste is what I keep getting. I think my dark roast grind is dialed in, but clearly that same grind size would be unsuitable for lighter beans. Thank you for the information.

[Anonymous No.19983146]

>>19983111
lighter roasts will in general produce a more acidic brew no matter what you do, and that acidity is generally seen as favorable among those who prefer them. That's not to say a light roast can't come out underextracted, which is what would cause it to be weak and sour tasting in an unpleasant way, but the presence of any acidity is not necessarily an indication of low extraction. All coffee is acidic to an extent, but in general lighter roasts have higher acidity and higher prevalence of "fruity" notes whereas darker roasts tend to have overall lower acidity and higher concentrations of bitter flavors that would often be described as chocolatey, caramel, etc. It's all personal preference ultimately, but there's no reason your brewer itself wouldn't be suited to making coffee of any roast level (within reason), it just might require tweaking other variables to account for differences in brewing.

Another common variable that people will tweak depending on roast level for example is brew temperature. Higher temperature water can more easily extract coffee so for a lighter roast, increasing brew temperature can result in a higher extraction whereas with a darker roast people will often decrease their brew temperature to avoid extracting an excess of undesirable bitter flavors.

[Anonymous No.19983221]

>>19983079
If your goal is to make espresso cold for quicker drinking, your method will be just fine. Its just not going to "shock" the espresso like the ball directly after exposure to oxygen. My glycerine filled ball is still cold immediately after I pull a shot, and 30 minutes later when I'm too lazy to rinse it off and put it back in the freezer. Hot espresso flowing into rising temp espresso and eventually hitting thermal eq is just different mechanically. I'm no physicist though. Seems like "optimal" would be like pulling shots onto a chilled baking sheet with enough mass so there's not a hot spot where the espresso first touches.

[Anonymous No.19983236]

>>19983111
Your machine is fine. People like it because it brews hot.
> clearly that same grind size would be unsuitable for lighter beans
Beans expand, fracture internally, further "develop" oils/sugars/acids, and lose more density the darker you roast them. Those fractures, expressed oils, and low density leads to the coffee extracting much easier, "good" and "bad" compounds. Ideally you brew darker coffees with colder water, and a coarser grind to mitigate this. Its a juggling act of extracting the things you want while minimizing how much the things you don't affect the taste. Lighter roasted and denser coffees aren't puffed up and fractured internally like dark roasts, so you help out their extracting by grinding finer, brewing hotter, agitating more etc. You seem to be under the impression that "120" on your grinder will give you the same particle spread no matter the bean or roast. It will not. You're dealing with random fracturing as the burrs cut beans down to size. There's never going to be a "clean" break and different beans behave differently based on a number of factors(age, moisture content, "motor" rpm, humidity, feed rate etc etc etc). You paid for that way finer adjustment compared to the c2 max so use it. Dial in every cup. Start making 10 click swings. See what changes.
https://sca.coffee/sca-news/2021/10/19/acids-in-coffee-a-review-of-sensory-measurements-and-meta-analysis-of-chemical-composition
https://coffeeadastra.com/2021/03/04/the-four-rules-of-optimal-coffee-percolation/
https://coffeeadastra.com/2020/04/02/why-cant-we-grind-coffee-finer-for-pour-over/

[Anonymous No.19983329]

>>19982868
I haven't read it, just thought it'd be nice to link the book.

>The World Atlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed
library (dot) lol/main/15CC1A4919A79636E554EA6610128F1A

[Anonymous No.19983344]

>>19983079
>Too bad I don't have a triple spout portafilter to compare with unchilled
Say no more, gotchu senpai.

[Anonymous No.19983397]

>>19983344
Wafo made tools so they can taste individual rings or quadrants of extractions.

[Anonymous No.19983574]

>>19981711
Had some of their coffees. Not bad but nothing worth mentioning.

[Anonymous No.19983669]

>>19977828
>Notice how the guy can't get past the taste of wood in his specialty robusta?

I actually did it by grinding coarser (1.7.2 on my JX Pro), the wood was basically gone, the chocc and nuts increased at the expense of some body. Nutty aftertaste.

It’s an ok coffee, wouldn’t buy again to drink it as is but would consider making my own blends by adding it to other arabica, maybe from Brazil or India.

[Anonymous No.19983703]

>>19983669
Hmm... This got me thinking. The chaff is said to impart an unpleasant 'papery' taste in the final brew. I wonder if the chaff of robusta has a stronger, woodier, paper taste than the chaff of arabica. Someone should experiment using the same batch of robusta, the same grind setting, the same initial dose, and the same brew method. Remove as much chaff from one dose and leave the other as a control. I wonder if there would be a distinct difference in woodiness.

[Anonymous No.19983764]

>>19983344
>>19983397
Very cool! Was there actually any difference in flavor, though?

[Anonymous No.19983806]

Got your marmite bros?

[Anonymous No.19983859]

>>19983764
Its bleeding edge espresso autism, but yeah apparently. Wafos new shit is "biasing" their SOE-Spirit pattern so the "center" is further and further out. I'm guessing having splitters like that to taste different regions helps out alot when you're developing stupid shit. I'm going to wait another year and see where the $200+ basket market ends up before picking anything else up.
https://www.wafoespresso.com/products/soe-spirit
https://www.wafoespresso.com/products/blend-mars

[Anonymous No.19983891]

>>19980598
Ya honey process is my new favorite will definitely be buying more, these were red honey wonder what black and yellow are like. Want to try some fermented now as well.

[Anonymous No.19983937]

>>19983806
>marmite
you mean vegemite right bro?

[Anonymous No.19983970]

>>19983236
nta but thanks for the links, real food for thought
>>19983703
maybe ill try some deathwish, pretty sure thats robusta and i can get it at my grocer
the branding repels me but i will do it for science
>>19983891
i need to try this fermented coffee i keep hearing about

[Anonymous No.19984001]

>>19983970
>pretty sure thats robusta
it is a robusta arabica blend

[Anonymous No.19984376]

>>19983146
>>19983236
I really appreciate your answers. I have a lot to read about, but getting into the intricacies of this makes it far more enjoyable, and is one of the simple things that makes life pleasant. Every cup can be a learning experience, chasing the ideal brew.

[Anonymous No.19984474]

>>19982403
ton of moisture in my metal grinder? no thanks.

[Anonymous No.19984526]

>>19984474
they talk about this specifically in the video

[Anonymous No.19984560]

>>19984474
>ton of moisture

[Anonymous No.19984679]

>>19984376
man if you think youre having fun now just wait til you get into pourover

[Anonymous No.19985056]

>>19980065
not a coffee fag but anyone know a good substitute for mascarpone to use in tiramisu? it isn't available where I live and the few I've found both online and hours away on the other side of the city are retardedly expensive for very little mascarpone
I've tried Philadelphia cream cheese adding some nutmeg powder since apparently that gets close to the flavor but my cream never gets as thick as it should, its still somewhat thick and not liquid but it doesn't have the volume that I see on recipies that use mascarpone
or should I just add more of something?
also do you add any kind of liquor to the coffee or just the coffee as is, I've done both and didn't notice a difference. The coffee as is made the flavor more prominent but not by much

[Anonymous No.19985116]

>>19985056
If you can't get creme cheese to work or anything else like it like ricotta maybe you should just not make tiramisu.

[Anonymous No.19985141]

What exactly is Chilled Milk?

Someone leaked all the Starbucks ingredients from their worker card. My favorite is the Vanilla Bean Frappuchino and I want to learn to make it at home.

Does anyone know where I can buy these ingredients or ones similar enough to them?

Here's the leak if anyone is interested in any other flavors.

If anyone wants any other of the Starbucks recipes let me know

[Anonymous No.19985143]

>>19985141
milk from a fridge, presumably

[Anonymous No.19985144]

>>19985143
I assumed but that seems too obvious, like why would they even bother writing "chilled" there instead of just saying whole milk?

[Anonymous No.19985149]

>>19985144
to be specific
you may be overthinkking it but i may be underthinking it

[Anonymous No.19985152]

>>19985149
You're probably right, it does have ice in there.

[Anonymous No.19985191]

>>19985144
>too obvious
oh sweety

[Anonymous No.19985294]

Is coffee good for you?

[Anonymous No.19985323]

>>19985294
https://www.youtube.com/watch?v=rABfboy0h6o

[Anonymous No.19985675]

The coffee.

[Anonymous No.19985678]

>>19985675
The breakfast. Gonna be a good day.

[Anonymous No.19985685]

morning addict friends
Does anyone have cool cups for their espresso? I've been checking thrift shops for years and never anything good.

[Anonymous No.19985686]

>>19985675
>Die Nüsse

[Anonymous No.19985693]

>>19980217
>Thank you for reading my blog. Don't forget to hit that bell, like button, and subscribe for more content.
lel

[Anonymous No.19985721]

I want tiramisu so bad guys... why you post so delicious pics here...

[Anonymous No.19985737]

>>19982550
Why would an italian woman know how to make a Japanese delicacy?

[Anonymous No.19985752]

>>19985737
Because they were allied in WWII.

[Anonymous No.19985859]

>>19985685
That ECM looks real nice, which model is it? How do you like it?
I've had no luck at thrift shops, either. I looked on sites like craigslist, but it was all just boomers trying to sell a set of cups for like $75 because they don't use it and "it's basically new".
Some home decor type places (crate and barrel, joss and main, and the like) will occasionally have sales with single pieces at a steep discount. I've also found some stuff at small local cafes, like the ceramic one in my pic.

[Anonymous No.19985869]

>>19985675
I really like that kettle

[Anonymous No.19985884]

>>19985859
Thanks, it is a Synchronika. I like it quite a bit; but only a little more than the Breville DB I had before.
Glad I'm not he only one who can't find a set of vintage illy cups for $1 at Goodwill.
I like your set, especially the double wall one with the shaped handle.

[Anonymous No.19985895]

>>19980143
Do you have any alternatives?
It used to be good in the 90s, nowadays Lavazza is pretty shit.
>IDK if it's just a local issue and they kept their product the same for the international market tho

[Anonymous No.19985903]

>>19985191
Is it something else?

[Anonymous No.19985930]

>>19983937
No i mean marmite, as in the marmite Catherine Royaume threw on the dirty invaders 421 years ago.
If you're talking about a yeast spread then it's Cenovis all day everyday. Sorry bro.

[Anonymous No.19985935]

>>19985056
https://www.realsimple.com/food-recipes/recipe-collections-favorites/popular-ingredients/mascarpone-cheese-substitute

IMO 9 times out of 10 buying Tiramisu is better than making it yourself, mascarpone is expensive

>also do you add any kind of liquor to the coffee or just the coffee as is
IMO coffee doesn't cut it, you need to use espresso or cold brew super-concentrate.
Different places use different liqueurs, I have used rum and marsala wine and liked both

[Anonymous No.19985965]

Kinda new beans day.
Same 100% indian monsooned robusta as i already had only this time it's light roasted.

Crazy gassy beans, will have to let them rest at least a week it seems. Not dialed in yet, pulled a ristretto in 27s. The cup was full to the rim because of the offgassed crema. Never had such a gassy coffee.
The body is thicc and syrupy. Mouthfeel is on point.

In contrast to the darker roasted same beans i will say that the aroma is less caramely, more woody with still some nice choco taste inbetween.
No rubber smell nor taste present. Although i may say i prefer the darker roasted one i think. It's hard to compare as it has been a few months.

[Anonymous No.19985975]

>>19985965

[Anonymous No.19985985]

>>19985975
>Oh no they unsupervised kids said a racial slur!!!
Hahaha

[Anonymous No.19985999]

>>19985965
>tres claire

[Anonymous No.19986067]

>>19985999
>è
>È

[Anonymous No.19986068]

>>19985884
I'm sure Italian thrift shops have them coming out of their ears.
I'm actually not sure where the double wall one came from, since it was a gift. I use it mostly for Greek coffee, since the shape helps the grounds settle well.

[Anonymous No.19986123]

>>19985985
He's a childless loser with an extremely pampered unnatural childhood, living an adult life in an upper class hyper liberal bubble.

[Anonymous No.19986132]

Can you point me to a reputable shop in Europe which sells Flair and ships in the continent?
Here in Italy nobody sells them and it’s time for me to get mine.

Also, hario buono or non electronic fellow Stagg?

[Anonymous No.19986167]

>>19986132
Hario is cuter

[Anonymous No.19986265]

>>19986132
You'll off yourself way before you ever learn to flair.

[Anonymous No.19986276]

>>19986167
Is it big enough to hold the Flair 2 Pro's chamber on its top as I preheat it while the water boils? Do I need to buy extra pieces to be able to lay the chamber on the kettle's opening?

I never had a kettle btw.

[Anonymous No.19986311]

>>19985323
>does a little hospital sketch complete with costume and set
what a fuckin goober

[Anonymous No.19986337]

>>19986276
You've been brewing your (pourover and immersion) coffee with a saucepan this whole time, Mokafrà?

[Anonymous No.19986340]

>>19986337
with a moka pot obviously...

[Anonymous No.19986342]

>>19986132
this >>19986167

[Anonymous No.19986367]

Gaggia arrived now just waiting on the DF64.
Making the gagguiuno will be a fun activity

[Anonymous No.19986430]

>>19986340
Yeah obviously, but you don't drink anything other than moka coffee?

[Anonymous No.19986470]

>>19986337
I have moka pot and aeropress, to fill the aeropress I place this thing here on the stove and when the water inside boils I pour it over the coffee in the aeropress. I use a bottle to fill the moka pot with fresh water.

[Anonymous No.19986475]

>>19986342
What about the shoppe?

[Anonymous No.19986479]

Any down side to chopping this section off of the gaggia classic pro and mounting the machine to something to give clearance to large thermos?

[Anonymous No.19986515]

>>19986479
are you a woman?

[Anonymous No.19986520]

>>19986479
yes, your balls must be removed first

[Anonymous No.19986529]

>>19986479
Wasn't the point of ordering one new to keep your warranty? And now you want to chop off your drip tray so you can pull shots into a thermos?
https://www.shadesofcoffee.co.uk/post-2018/extended-for-scales-max-slim-drip-tray-complete-with-large-grate-and-long-vent-tube-for-gaggia-classic

[Anonymous No.19986537]

>>19985685
Depends what style you're going for, traditional or modern. What materials you go for, glass porcelain, steel, wood. What size, shapes and colours you want.
The sky is the limit.

[Anonymous No.19986538]

>>19986529
I'm looking for a machine to fit a 32 oz thermos. I need about 8-9 inches of clearance.

[Anonymous No.19986547]

>>19986538
>32 oz
are you planning on making 950 ml espressos?

[Anonymous No.19986550]

>>19986538
100ml boiler. 32oz thermos. Why?

[Anonymous No.19986552]

>>19986475
Can't help you for the shop frà as i have no idea.

[Anonymous No.19986578]

>>19986547
32oz is the capacity.

I graze on my french press coffee all day, but now I want something more than black french coffee.

I use to mix protein shakes into mini blenders, I ended up spending more time mixing the protein by constantly transferring liquids from one container to the next than I did on my work out so I bought a vitamix.

[Anonymous No.19986585]

>>19986479
>>19986538
If you're just doing one or two shots, then just have a smaller cup to transfer it like they do in a cafe.
If you're brewing a ton of it and going to the trouble of building a stand and creating clearance, then there's no reason to cut the machine. You can just build in a funnel/chute. Or better yet, just build the chute and have it go over the edge of the countertop so you can hold the thermos lower.

[Anonymous No.19986605]

>>19986552
Found this one in Austria: https://mynext.coffee/collections/flair-espresso

[Anonymous No.19986640]

>>19986367
Just got mine in yesterday, tempted to go down the gagguiuno autism rabbithole as well, but I think I'll wait until I've figured out how to properly use the thing normally before I go crazy with that kind of shit.

[Anonymous No.19986647]

>>19986585
Sorry, I just remember the mess of using the mini blender and I don't want to repeat it with hot liquids.

[Anonymous No.19986678]

>>19986647
>I don't want to make a mess with hot liquids
>I'll just cut the drip tray out of my espresso machine and raise it nine inches above the countertop

[Anonymous No.19986751]

Really liking the build on the Gaggia so far, but holy shit I underestimated just how little clearance there is under the portafilter as it comes stock. Between the tall drip try and the spouted portafilter, it's kind of hilarious how little space there is. Got the bottomless portafilter ordered already, guess I'll see how things are after that before I decide on getting a low profile drip tray down the road.

[Anonymous No.19986810]

anyone else experimenting with rdt for pourover or is it just me
so far it seems to help bring out the fruity notes of my light roasts without imparting that powerful beany aftertaste that comes with overagitating the bed
no refractometer though so taste is all i can observe

[Anonymous No.19986823]

>>19986810
>rdt
Wet wdt?

[Anonymous No.19986830]

>>19986823
no, he means pre pre infusing his pour over

[Anonymous No.19986832]

>>19986823
no
>>19986830
lol

[Anonymous No.19986984]

>>19980065
I mean... Never say Nu to a good Tiramisu

[Anonymous No.19986985]

>>19986470
Are you planning on getting a pour over device once you get a gooseneck kettle? I recommend it.

[Anonymous No.19987134]

>>19986985
Maybe the standard cheap hario V60 kit, but I don’t know.

I need to figure out what tools I need to order with my flair, most likely a RDT tool and maybe the magnetic shot mirror + a funnel.

[Anonymous No.19987142]

i want the best PLASTIC temp controlled gooseneck kettle

[Anonymous No.19987161]

>>19987142
Temp controller gooseshit are a Jewish scam because once the base breaks (it will break) you have to throw everything away into the trash and buy a new one, so just buy a stovetop ready non Hebrew model.

[Anonymous No.19987171]

>>19987161
no

[Anonymous No.19987192]

>Coffee autist can't read the thermometer on a kettle and needs a computer to set his temperature for him

[Anonymous No.19987244]

>>19987161
If you're not retarded they're very simple to fix. Or just buy from a company that will sell you a replacement base.
https://www.youtube.com/watch?v=upInU4-gkKY
https://fellowproducts.com/products/ekg-electric-kettle-base-replacement

[Anonymous No.19987381]

ok im going to buy Brewista Artisan Gooseneck Variable Kettle
thoughts?

[Anonymous No.19987388]

>>19987244
>yes goy buy the breaking kettle and spend more to fix it!

[Anonymous No.19987427]

>>19987388
>daddy never taught me how to crimp a wire
You're how old and don't know how to replace a fuse?

[Anonymous No.19987438]

>>19987427
Hey Einstein he is saying that having a non functional kettle and being expected to open and replace a component is unacceptable.
Not that he can or cannot do it.

[Anonymous No.19987456]

>>19987438
He's saying temp control kettles are a jewish scam because
>you have to throw everything away into the trash and buy a new one
Demonstrably not the case. Also non temp control electric kettles break all the fucking time so its just more of the pours being upset and loud that they're pour.

[Anonymous No.19987473]

>>19987456
>its just more of the pours being upset and loud that they're pour.
>pour

[Anonymous No.19987511]

>>19987473
>Gaggias are a jewish scam because when the boiler burns itself out after several years of use and abuse you have to throw away the whole machine >:(
For me its the aeropress.

[Anonymous No.19987516]

>>19987511
>POUR

[Anonymous No.19987526]

>>19987516
You're half a homophone yourself boy.

[Anonymous No.19987638]

>>19987381
I used a standard kettle for years and struggled like a bitch to get decent pours and then it recently died so I replaced it with the Brewista and it was like entering iqdqd iqkfa in Doom, frankly.

[Anonymous No.19987780]

>>19987638
im going to wait for my next pay in a few days because i already spent $600 on christmas shit.

[Anonymous No.19987783]

Done: drip, moka pot, French press.
Looking into pour over. The ceramic v60s look sex. Not looking forward to getting into kettles by what in reading in this thread.

[Anonymous No.19987790]

>>19987638
does the kettle affect the end taste?

[Anonymous No.19987791]

>>19987790
yes

[Anonymous No.19987795]

>>19987790
The pour from a kettle affects agitation, drawdown, and channeling. So yes, I'd say coffee brewed with a gooseneck kettle would taste different than coffee brewed with a standard kettle.

[Anonymous No.19987804]

>>19987783
>The ceramic v60s look sex
like this?

[Anonymous No.19987970]

>>19987783
cheapo goosenecks are practically as good as expensive ones
i was gifted a stovetop Coffee Gator gooseneck years ago when i first started getting into koohee and its still making me great coffee everyday
i would say that technique is more important than gear in this case

[Anonymous No.19988048]

>>19987790
I am very sure with sufficient practice and a steady hand you could produce coffee almost as good with a standard kettle as a pouring kettle. But the pouring kettle makes the task much, much easier.

[Anonymous No.19988053]

>>19987790
>>19988048
I had a standard electric kettle for a long time before buying a gooseneck, getting the new kettle didn't improve my brews at all, it just made the process easier to do without paying as much attention. They're 100% a convenience, but conveniences are in fact a nice thing to have.

[Anonymous No.19988220]

Too hot, fuck me

[Anonymous No.19988234]

>>19988220
>Too hot, fuck me
was literally about the post the same thing
better than yesterday tho.

[Anonymous No.19988242]

>>19988220
That coaster, glass, and spoon look really good together. Great taste, Anon!

[Anonymous No.19988389]

>>19988234
Definitely better than yesterday, and the day before. It's hard when I want a hot one but cannot bring myself. I think I'll get one of those whiskey balls so I don't have to refill the ice tray constantly.
>>19988242
Thank you! I love the Krosno glasses so much. I got the coaster from here https://bwoodworks.com.au/collections/kitchen years ago.

[Anonymous No.19988827]

>>19988220
I wondered what the fuck you were talking about and then I remembered that aussies live in bizarro-world

[Anonymous No.19988880]

>>19980143
>>19982279
>>19982889
>>19985675
>>19985685
>>19985965
>>19986647
>>19987456
would probably not taste any difference between my Nestle® Nespresso® capsule coffee maker and all those fancy machines and bean brands, 20 seconds from hitting start to a warm delicious espresso lungo

[Anonymous No.19988912]

>>19983221
I gave it a try this morning, splitting the shot between a whiskey stone and the stainless cup, which I left in the freezer overnight. The shot came out a bit off because I'm still adjusting the df64 settings, but the whiskey stone one was noticeably more sour. The stainless cup just didn't have the thermal mass to do the same job.
It's not really worth the hassle to set all that up repeatedly, but we can at least say for sure that it's different. I may try it again when I have things dialed in.

[Anonymous No.19989002]

Sunday coffee time!
>Lil french toast with maple syrup from my back yard
>Trader Joe's chocolate croissants (surprising good for frozen)
>poorly executed latte of Counter Culture Kushikamana and local whole milk

[Anonymous No.19989013]

>>19989002
>chocolate croissants
comfy brekky except for that sad excuse for a pain au chocolat.
you make your own maple syrup from your own maple forest?

[Anonymous No.19989035]

>>19988880
Based

[Anonymous No.19989040]

>>19988880
Possibly for non super-tasters. The returns on investment do diminish incredibly when you crest $2000 of equipment mark in my experience.
Personally I like the experience of making the coffee as much as the drink. Working a nice machine every morning is an amazing tactile and sensory routine that is very rewarding.

[Anonymous No.19989052]

Oh no my drippy droppler cone 2000's drippy droplets are too slow!!!! My bean juice is ruined!!!!!!!!
My cunky grindler has too much fine dust!!!!!!!!!! I can't consume this!!!
What the FUCK am I gonna do bros????
I better buy a whole new set up!!!!!!!!!!!
Time to rewatch every hoffman and stupid fuck on jewtube to tell me what to buy this time!!!!

[Anonymous No.19989070]

>>19989013
I am very lucky to have some land and maple trees.
How hard would it be to make it properly? I have 0 baking experience.

[Anonymous No.19989078]

>>19989070
Croissants are more time consuming than difficult, you need dedication but it will pay.

[Anonymous No.19989132]

>>19989070
based backyard maple syrup maker.
>How hard
it's not hard, it's time-consuming as pointed mokafrà. what takes time is the puff pastry (pate levée feuilletée or PLF), once that's done making croissants, pains au chocolat, pains au raisins etc is easy.
>I have 0 baking experience.
>surprising good
don't worry if it tastes good that's what matters, it just looks like shit that is all.

[Anonymous No.19989145]

I want to make coffee liquor for Christmas.
Which coffee should I use? 80/20 or 90/10 blend? A chokky specialty like from Brazil? A malty and caramelly specialty from Mexico?

[Anonymous No.19989175]

>>19989145
>Licor do negro café
>Que me tumbas
>Que me matas
>Licor do negro café
>Fasme andar a catro patas

https://www.youtube.com/watch?v=3BmdxZpPOb4

i vote malty and caramelly

[Anonymous No.19989181]

>>19989175
Based because I was thinking the same

[Anonymous No.19989218]

>>19989181
based. optionally for extra seasonal tastytaste you can add a cinnamon stick and orange peel during the maceration time.

[Anonymous No.19989247]

>>19989218
I was thinking fresh vanilla for the first time, I don’t want to cover the specialty aromas too much. Hmm

[Anonymous No.19989468]

any recommendations for geshas that wont break the bank?

[Anonymous No.19989506]

Ok how do I actually steam the milk for a cortado? A double shot of espresso is ~75-80g and a cortado is 1:1 (75-80g of steamed milk) but I have trouble steaming that little milk well. Do I just make more steamed milk and toss away some of it?

[Anonymous No.19989537]

>>19989506
https://m.youtube.com/watch?time_continue=5&v=x5nOFirDRTo&embeds_referring_euri=https%3A%2F%2Fespressoaf.com%2F&source_ve_path=Mjg2NjY&feature=emb_logo
They have a good section about how much milk, pitcher size, technique, etc in this video, hope it helps.

[Anonymous No.19989616]

I just fucking love coffee so much bros, I love the way it tastes, I love the way it smells (especially if I get a drop or two on my shirt, then I get to smell like coffee the rest of the day), I love how it makes me feel, and I love how effectively it cleans my bowels out.

[Anonymous No.19989712]

>>19988827

[Anonymous No.19989768]

>>19989712
I'm sincerely jealous, I fucking miss the heat
t. Arizonan

[Anonymous No.19989863]

>>19989712
>coffs harbour
cheap and good coffee over there i presume

[Anonymous No.19990067]

>>19989863
yeh nah its alright.
it was better 20 years ago(like everything in this fucking country)

[Anonymous No.19990087]

friend of mine said coffee should not be pitch black, but rather brown/almost reddish when held against light
is this true?!

[Anonymous No.19990099]

>>19990087
depends
but yes that is mostly true.

[Anonymous No.19990240]

How come choco and coffee go so well together? Is it because both are roasted?

[Anonymous No.19990312]

>>19989863
>>19990067
I can't begin to imagine how shit the coffee was in Coffs Harbour was 20 years ago.

[Anonymous No.19990344]

>>19990312
the coffee was worse
but the town and the people and culture was better.
i will take a shit flat white in a good town surrounded by good people than a great flat white in a shit town surrounded by shit people.

[Anonymous No.19990428]

>>19989616
me too anon, me too
it makes me feel powerful

[Anonymous No.19990496]

>>19990344
I was there probably about 20 years ago, but I was a child and I don't remember anything apart from my cousin practicing golf in the backyard.

[Anonymous No.19990639]

>>19990496
same

[Anonymous No.19991197]

Night little black, birthday edition.

Good stuff nib with the kirsch filled milk choco for the occasion.

/ctg/ wishes you a 'appy bday

[Anonymous No.19991295]

>>19991197
haram chocolate

[Anonymous No.19991488]

I only drink straight espresso. I like the spicy aftertaste on my tongue. The juicy sweet strong up front flavor like a glass of wine. The bitter sting from the robusta dominant crema. Mm delicious.

[Anonymous No.19991538]

>>19985685
https://www.kototea.com/product-category/tea-wares/tea-cup/

https://spinware.studio/

https://www.mk-ceramics.com/

A couple spots I came across in the past couple weeks. I got a 190ml cup from mk a few days ago and it is great. Very beautiful and feels great to sip out of.

[Anonymous No.19991711]

>>19980065
>grind coffee
>it smells really good
>brew coffee
>it tastes like a generic cup of coffee
What's going on here?

[Anonymous No.19991720]

>>19991711
brewing is more fun that drinking
simple as

[Anonymous No.19991768]

>>19991711
You're not brewing it well.

[Anonymous No.19991830]

>>19991720
>>19991768
Any tips?

[Anonymous No.19991844]

>>19991711
everything about coffee is great, except the actual finished product

[Anonymous No.19991846]

>>19991844
Skill issue.

[Anonymous No.19991863]

>>19991830
try a cooler bloom, i like 80c

[Anonymous No.19991867]

>>19991846
alright
give me a grind size and a brewing method for the hario switch and i will do it your way within 30 mins. if you also name your preferred beans i will buy them and try when they arrive

[Anonymous No.19991874]

>>19991830
Yeah I can give you loads of tips, especially when you don't even mention how you're brewing the coffee.

[Anonymous No.19991885]

>>19991538
>https://www.kototea.com/product-category/tea-wares/tea-cup/

[Anonymous No.19991889]

>>19991863
I'll try

>>19991874
Pourover. I have a hario 02 and a kalita

[Anonymous No.19991928]

The 1zpresso K-series grinders are made with stainless steel while the slightly more expensive Commandante is made with some sort of nitrogen infused steel. Does this mean the normal stainless steel wouldn't last that long or get chipped easily? Just a little worried about spending $250 or something on a 1zpresso for the burrs to become shitty after a year or something.

[Anonymous No.19991931]

>>19991928
Apologies for using "or something" too much, it's a bad habit.

[Anonymous No.19991943]

>>19991928
>Does this mean the normal stainless steel wouldn't last that long or get chipped easily?
listen buddy, if you use that EITHER grinder 3-5 or even 6 times a day it would still take 100 years to wear down the burrs even slightly
just clean it every few months.
worrying about burr wear is really a nothing burger
people intentionally feed kilos of low quality coffee into their new grinder to "wear" down the burrs so they get a more consistent flavor.(akin to breaking in speakers or headphones)
so 1, its not going to happen
and 2, any amount that it does will be borderline imperceptible
and 3, it will not affect the structural integrity of the burrs at all
and 4, as long as you are not literally grinding the burrs together i would not worry about chipping

[Anonymous No.19991995]

>>19991928
Another difference is you can cut yourself on comandante burrs. The apexes are way more polished so the better steel aids edge retention. Not going to happen on a k pro.
>>19991867
5 minute steep. 1000 micron burr gap on a fairly unimodal burr set. Boiling. Loma La Gloria red bourbon black honey. Roasted light, rested long.

[Anonymous No.19992033]

is anyone else here /retardmaxxing/?

I brew my cofe like the Swiss, in an espresso machine, with a coarser grind and weak tamper for roughly 7oz of extraction. Then I add about 5oz steamed milk
its really goofy but unless I have guests over its all I drink

[Anonymous No.19992036]

>>19991197
>little black
unacceptable terminology

[Anonymous No.19992114]

>>19991943
Got it, thanks. Gonna order a K-Max today then. I even think it looks nicer than the Commandante lol

[Anonymous No.19992312]

Coffee is not a hobby

[Anonymous No.19992324]

>>19992312
neither is sucking dick, I'm sorry to tell you

[Anonymous No.19992406]

>>19992033
How does that turn out? You gotta be pushing your espresso pump for a while minute or longer..

[Anonymous No.19992414]

>>19992324
Very telling that was the first thing your mind jumped to
Seek help

[Anonymous No.19992473]

>>19992312
Correct, it's a way of life

[Anonymous No.19992475]

>>19992312
Correct, it's a stimulant drink

[Anonymous No.19992492]

>>19992473
Shitty life desu
>>19992475
Based and coffeepilled

[Anonymous No.19992525]

>>19992033
As long as you enjoy it, who cares?

[Anonymous No.19992541]

I've had some medium roast beans for ~3 weeks now
Crema has decreased by a lot. If I were to taste the fresh beans and my current beans side by side would there be a big flavor difference?

[Anonymous No.19992570]

>>19992406
>You gotta be pushing your espresso pump for a while minute or longer
You grind coarser. It's still a 25-30s extraction.
Although in german the auto-translated english subtitles are enough to understand the gist.
https://www.youtube.com/watch?v=KTSAO0RAHNc

[Anonymous No.19992636]

I ordered my first machine and grinder today.
I'm going to have fun with this, I think.

[Anonymous No.19992639]

>>19992636
What did you buy friendo?

[Anonymous No.19992706]

>>19992639
Breville Bambino and Barazza Encore
No clue on how it'll turn out but I'm hopeful. My wife introduced me to espresso recently and it finally turned the corner for me regarding coffee. Turns out I somehow had been given burnt coffee every time I tried it for almost two decades, funny how that happens.

[Anonymous No.19992719]

>>19992706
>Barazza Encore
Allegedly not a great grinder for espresso but let us know. Coffee/espresso is full of hyperbole where something that is 90% as good is treated as trash.

[Anonymous No.19992723]

>>19992719
Anything can be tinkered into being decent. I got it for only $50 so I'm not gonna sweat it, my brews will be bad the first few anyways.

[Anonymous No.19992775]

>>19992723
I've never used the encore personally but supposedly you can do the virtuoso M2 burr swap for a pretty decent upgrade to it

>my brews will be bad the first few anyways
cheers, this is where I'm at right now too. Grabbed one of the Gaggia machines that was on sale and I'm still getting used to how to work the machine and trying to dial things in, so I've only pulled like a couple halfway passable shots so far. Of course it doesn't help that I'm still waiting on a bunch of the gear to come in, just got an actual tamper to replace the dogshit joke of a plastic tamp they include with the machine, and waiting on my wdt to show up so I can try to be a bit more consistent with my puck prep instead of chasing grind adjustments forever when that might not be my issue.

Let us know how you get on once your stuff shows up, wishing you luck with this frustrating ass hobby we decided to pick up for some reason.

[Anonymous No.19992894]

>>19980814
Guatemalan and cuppas arrived.

>Specialty coffee from Guatemala, inexplicable rarity
>It is obviously for 3 generations that the family of Don Juventino Miron has owned the property and the cultivation of coffee at the heart of the El Encanto farm. The whole family lives and earns income from the family coffee plantation. Despite a large loss of volume in 2014-2016, the family of Don Juventino Miron did not give up. They decided to recover by replanting 60,000 trees to replace losses due to rust, a coffee disease. Directed by Don Juventino Miron at present, this farmer's farm is located between 1,500 and 1,600 meters above sea level. He mainly produces the catuai variety and applies the washing at home. It is located in the Fraijanes sub-region in the heart of the Antigua region. The farm covers an area of 17 hectares. The beauty of this plantation is shared from father to son on site. Don Juventino never stops talking to the children about his experience, explaining that there is nothing more beautiful than growing coffee. He didn't know that his farm would have as much potential as it does today. Don Juventino doesn't stop there. He is banking on a 17 hectare plantation, but in the wild to allow for local biodiversity. In fact, many animal species find their nests there, which also protects the plantation.

This guatemalan washed catuai is tasty with a pleasant acidity similar to the Granny Smith. The nuttiness offers a proper counterbalance. Resulting in a balanced tasty sip. For the price it's excellent.
The cuppas are thicc and girthy, staying hot longer. The big bro of the ones i already have. Should go well for cappuccinos. Allows for room in the cup if i pull an expresso, you can go all in with your nose for quality sniffs, even Vicomte de Valvert can suck in the smellz.

[Anonymous No.19993121]

>>19992894
>inexplicable rarity
My fucking sides.

[Anonymous No.19993167]

>>19980065
I couldn’t sleep last night so binge watched coffee tik tok. Seemed really cool but I didn’t want to spend the $500 for an espresso machine so I impulse purchased an Aeropress and scale. I was going to go with a Hario V60 but that seems more finicky and it looks Aeropress is more forgiving to beginner. My only experience with coffee is the instant Nescafé I make every morning + the $20 coffee maker at work. I know I need to get a grinder at some point but I don't want to spend too much money just yet. Plus I can’t decide right now between a Baratzs Encore or a Timemore Chestnut C2.
Anyone have any recommendations for a pre-ground coffee? I’m going to get the Tim Hortons original blend at the store to start with and James Hoffman on YouTube seemed to like it. Curious if there are pre-ground coffee that works decently well with Aeropress.

[Anonymous No.19993172]

>>19992894

[Anonymous No.19993185]

>>19992541
probably
how are you storing them?
>>19993167
preground rapidly loses its flavor compared to whole beans so if you can, i would recommend going to a local cafe and asking them to grind the beans for you that day
some grocery stores do this as well
im afraid i cant recommend you any preground coffee other than that so just get whatever piques your fancy

[Anonymous No.19993193]

>>19993185
>how are you storing them?
in an airscape

[Anonymous No.19993223]

>>19993193
i dont have any experience with a container like that so i have to defer to the hoff for this one
https://youtu.be/K0JWuhE8a-w?si=pMNKileUwypfqUk7
i will say that iin a long enough time frame its not so much a question of if your aging coffee tastes exactly the same, but a question of if it still tastes good

[Anonymous No.19993242]

So I bought a food scale and weighed my usual coffee to water ratio and it's something like 1:27.
How did people come across the generally accepted 1:16 ratio, that's so wasteful.

[Anonymous No.19993243]

>>19993185
Thanks. I’m going to get a grinder soon enough, but I’m pretty curious to see how the taste evolves going from
Instant->$20 coffee maker->aeropress + pre-ground coffee->aeropress+whole beans
So I think in that sense it’ll be a worthwhile effort. At this point I’ve only tried garbage, so hopefully anything will be a step up from before.

[Anonymous No.19993260]

>>19993243
the process of experimenting with coffee yourself and forming your taste is a great joy in my opinion
consider taking notes on your experiences

[Anonymous No.19993274]

>>19993242
extraction is measurable with refractometers so i imagine it originated with the SCAA or someone associated with it

[Anonymous No.19993291]

>>19993242
For me, it’s 1:15, 34 in to 500 out. It just werks.

[Anonymous No.19993316]

>>19993242
Have you lived your life under the impression you were a big man who liked strong coffee? How much milk are you putting in that cup?

[Anonymous No.19993327]

>>19993167
Like this guy said >>19993185 definitely don't buy anything preground from a store, you're basically paying for stale sawdust at that point. If you absolutely can't get a grinder just yet, make sure you're at least buying fresh beans and getting them ground when you buy them (fresh as in roasted within a week or so of when you bought them, any decent cafe or better yet local roaster should meet this standard).

Aeropress is definitely easier to get a decent cup out of than a manual pourover, but pourover will have a higher ceiling for quality with practice, so consider giving that a shot next, you can get a pourover cone and filters dirt cheap so there's no reason not to give it a shot. Definitely don't even both considering any kind of espresso machine until you've learned how to make good coffee and understand what you like/don't like, and keep in mind that for espresso your grinder is the most important piece of kit you get, so you can either plan to get an espresso-focused grinder down the road or just bite the bullet and pay a bit more for something you know can handle espresso when you get there eventually.

If you were thinking of putting the money up for an electric grinder and you were looking at the encore, consider looking into Eureka's cheaper offerings instead, they're a bit more expensive but the build quality is much higher, you get flat burrs, and they're easily serviceable/moddable. Their lowest priced model is functionally identical to the next few tiers up, with the only difference being the switch mechanism which can be easily replaced, and you have the option to pick up their espresso-focused burr set for like $30 to swap them out later if you want to, it's even on sale at the moment for a pretty decent price.

https://www.seattlecoffeegear.com/eureka-mignon-filtro-coffee-grinder-black

[Anonymous No.19993337]

>>19993242
>How did people come across the generally accepted 1:16 ratio
By making coffee and adjusting until it tasted good

[Anonymous No.19993538]

Is an 'iced latte' made by combining espresso, cold milk, and ice, or is it a regular latte (espresso + steamed milk) + ice?

[Anonymous No.19993551]

>>19993538
i dont think theres any strict definitions for that kind of thing unless youre looking at a starfucks menu

[Anonymous No.19993569]

>>19993538
most restaurants and cafes that sell iced lattes make them using a chilled coffee concentrate and cold milk over ice (I've also seen some that use a coffee concentrate powder as the coffee base). Some cafes that are better will do fresh espresso over ice with cold milk, but that's less common.

They're pretty universally shit, in the best scenario where they are actually doing fresh espresso over ice you've getting cold diluted espresso with milk added, and in the worst case you're getting sysco coffee dust mixed into milk.

There's also the chance that they're making it with strong cold brew coffee as the base, but usually when that's the case they advertise it as such, so you'll know.

[Anonymous No.19993626]

>>19993172
you just jelly you don't have an inexplicable rarity

[Anonymous No.19993660]

Y'all ever just be sippin? Ya know like sippin sippin?

[Anonymous No.19993801]

>>19992894
Basde

[Anonymous No.19993827]

Another foamy robusta extraction, this goffee is truly blessed.

[Anonymous No.19993833]

I really enjoy the spice aftertaste of espresso. What would we call that? Pepper flavor notes? What to look for in future purchases to get that flavor?

[Anonymous No.19993850]

>>19993833
mouthfeel

[Anonymous No.19993861]

>>19981729
DO NOT. You can't see it being made in real time and also fingerprints get fucking EVERYWHERE and it'll look ugly as shit very quickly.

[Anonymous No.19993866]

>>19993861
>looks
Who guves a fuck you dumbass pseud

[Anonymous No.19993868]

How many instagram followers do I need to make my dottore fall in love?

[Anonymous No.19993878]

>>19980087
with no valve to degass those beans are guaranteed to suck ass. don't go back to that roaster.

[Anonymous No.19993889]

>>19993827
see >>19991197

[Anonymous No.19993907]

>>19980065
I want to make a new yummy coffee drink, but have some biological limitations because of my inferior genetics

>milk/cream gives me cystic acne and phlegm
>plant based milk gives me cystic acne
>Ensures make me shit kibbles (I have Crohn's disease)
>whipped egg whites with sugar don't change the flavour of coffee much
>sugar and black coffee is gross

what else can I throw in my coffee?

[Anonymous No.19993912]

>>19993907
Alcohol

[Anonymous No.19993915]

>>19993907
A cyanide pill.

Go back.

[Anonymous No.19993918]

>>19993907
Alcohol

[Anonymous No.19993923]

>>19993907
Infused honey. Tonic waters.

[Anonymous No.19993951]

>>19993907
Even homemade oat milk gives you acne? Yet you're ingesting caffeine without issue?

[Anonymous No.19993958]

NEW

>>19993956
>>19993956
>>19993956
>>19993956

[Anonymous No.19993985]

ugh lets just stay in this thread

[Anonymous No.19994015]

>>19993985
Ride it until the wheels fall off. Sip anything good lately? Working on some honey eth right now while my washed burundi and black honey salva rest for a few more days.

[Anonymous No.19994038]

>>19994015
im finishing up my last order of beans from those old dudes in Indiana and shopping around for geshas as ive never tried one
just had a cup of Guatemalan washed
fantastic stuff
i assume by salva, you mean El Salvadoran?

[Anonymous No.19994098]

>>19994038
Yeah I found an lb of this I forgot about. Same stuff I rec'd to the switch guy last night. Incredibly good producer.
https://www.allycoffee.com/coffees/loma-la-gloria-red-bourbon-black-honey/
>gesha
I had some great geshas from Roberto Leiva(costa rica) and Terra Coffee(columbia) last year. ~$15/lb for the greens. Hopefully I can snag some new crop when it comes out. This webm is the columbia honey gesh.

[Anonymous No.19994140]

>>19994098
is that webm your roaster? been thinking about getting into that, myself
what model do you have?

[Anonymous No.19994169]

>>19994140
Yep. Its just a cheap popper* I've done a few mods to. Works great right out of the box(won't do dark roasts without disconnecting the thermal cutoff), but its cheap enough to fuck with. You'll break even in 4-5 lbs. Too cold for me to roast outside for a few months so its going to get some more work while I'm bored.
https://www.sweetmarias.com/popper.html

[Anonymous No.19994192]

>>19994169
thats the one i was looking at
what kind of mods are you talking about?
also wdym too cold to roast outside?

[Anonymous No.19994269]

>>19994192
I've wired in thermoprobes, a pid on the heater, finer fan speed control, and I can log all the data to artisan. Its a 120v dc fan so I'm not sure how to get software fan control working on an arduino. Currently just using a dc booster to hit 120v and dial it down that way. Little bit of a pain with .1volt adjustment but its better than "high" and "low.
https://artisanaltechnologies.co.uk/
https://artisan-scope.org/
https://www.instructables.com/Arduino-controlled-DIY-Coffee-Roaster/
>too cold to roast outside?
I'd rather roast and freeze my beans when its warm outside and stay cozy in the winters. I could just roast in the garage and stink up my house for a bit if I get desperate for beans but I've got a little stockpile built up that should last me. If it doesn't its just an excuse to order myself something from a nice roaster.

[Anonymous No.19994447]

>>19993538
>and ice
only if you want a kick in the teeth

[Anonymous No.19994455]

>>19993907
>what else can I throw in my coffee?
cyanide

[Anonymous No.19994483]

>>19994269
wow
yeah i can see the appeal of incremental control in this situation
i didnt realize roasting beans was a stinky process
thanks for the links