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Posts by A Y

I know this is next-level OCD, but if you know when the Peet's shipments come into your local store, you can go there on that day, and ask that they fill your order from the most recent bag. If you're nice, they'll usually do it for you. If not, they're not actually that old, maybe a week out from roast usually. I think roast recency is a bit misunderstood. Roasts straight from the roaster (like within 24-48 hours) are usually relatively lifeless, and many roasts do peak...
You're welcome! How much coffee and water are you using? I generally aim for a 15:1 water:coffee ratio (in weight).Their Kintamani, available now, is very good too.1.10 on my Feldgrind gives a lot of resistance on the Aeropress's plunger with the S-filter.
The best way to kind of calibrate the Hario is to tight down the burrs until you can't turn the nut or burrs anymore, and then count up from there. I use about 15-18 clicks on mine. Also what do you mean by flavorless? It could be that you're used to something bad that the whirlyblade grinder did and now that it's not present anymore, you're missing it.
Air travel won't affect the beans. What grind size are you using for the grinder? I don't think many people in American drink espresso, or at least the people who do drink it tend to be kind of a small set of people. The espresso tradition is very different here than in Europe, and some people argue that because we don't have a long history of it like in Italy (if
Interesting. Who's the roaster for the Yunnan beans? In grinder news, I think I like 1.10 on the Feldgrind and 9 on the Lido right now for the beans that I have. It's been interesting using such a uniform grinder, because overextraction tastes different now. It used to be more metallic, but now it's just having the flavors closed off. For example, going from 1.8 to 1.10 on the Feldgrind made the Bird Rock Kenya Guama Peaberry blossom in its fragrance. I'm still amazed by...
Oops! Good point: I meant overextracted!I tried out the Feldgrind (actually Feldfarb since it's the red anodized version) on an Aeropress this morning at 1.8 with the mesh filter, and it's just on the verge of overextraction for my tastes. I'm still blown away that such a fine grind can give such a smooth, sweet result. My Lido 2 is set at 12.5 right now. I wonder if I should dial it down to near espresso levels to see if I can replicate the Feldgrind's results. I'll try...
That might just be the nature of the roast and bean you got. Stumptown is pretty light so you will get more of the lighter flavors but also more of the sour/tangy acid flavors. Increasing extraction (hotter water, finer grind, more stirring, more water, longer steep) can alleviate this, but the fundamental character of the roast will still be there. Ethiopian beans like the Duromina also tend to have more citrus flavors in it. Look for natural or dry-processed beans...
Coffee Review's just finished their list of top 30 coffees of the year. The Kenya I mentioned above is their top pick. http://www.coffeereview.com/top-30-coffees-2016/
Could be, but I think more than a couple of coffee sites have mentioned the roast inconsistency too. The Peet's standard stuff can be really good, if you're into dark roasts. What have you tried so far?What brew ratios are you using (how much water and how much coffee)? You might want to try the standard Aeropress recipe (the one printed on the box), and see what you think of that. The Aeropress does tend to brew lighter and can emphasize the acidic character of a bean. I...
Starbucks Reserve can be inconsistent in roast level, which is surprising considering that Sbux has the resources to do this right and what they charge for it.
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