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Posts by A Y

1. Don't get bad coffee.2. Use a good grinder.3. Use good water.4. Use your brew parameters (temperature, steep, extraction style, stirring, grind size) to move along the under/overextraction spectrum.FWIW, my tastes lie in the upper right strong/overextracted part of the chart. There's no wrong part, just what you like.
Thanks guys for the comments about the Lido's vertical play. Glad it seems to be normal. Also, you don't want to miss this: I had their last batch a few weeks ago, and it is one of the most unique coffees, with a fragrant, floral nose that you don't find very often in coffees. It's a little expensive, and it's roasted a bit lighter than the normal Peet's roast.
I use 9 on my Lido, and 1.11 on the Feldgrind, both on the Aeropress with Kaffeologie S filter. That's finer on the FG for sure, but I find that I can go much finer on the FG before the bad overextraction tastes come out. I'm not sure why, but I'd guess perhaps a more uniform grind size? I also have an unproven theory on coffee that's not as fresh: you can get more life out of them if grind them even finer, basically causing more extraction. But you need a pretty uniform...
The usual suspects have been mentioned already: OE, Feldgrind (best damn grinder I've ever used!), and Commandante. Speaking of ergonomics, Kinu is a new German brand, and mine is in the order queue for the next batch, has a small thumbrest that helps with the horizontal grinding motion. What I've found with hand grinders is that the first couple of times, it's difficult, then you get stronger, and it gets easier. The Feldgrind is also very quiet, but if you're brewing...
Wow, that was fast! There was some stock when I posted.
Made By Knock is having a 20% sale on their Feldgrind hand grinders with cosmetic flaws. If you want an amazing grinder (it's the best grinder I've used), here's your chance.
Thanks but I'm just an interested enthusiast. Lots of good resources out there to learn from. For example, Sweet Maria's summaries of various varietals from around the world: under Green Coffee, and click on one of their regions. For example, their summary of Kenya (which my experience agrees with) is that it has big acidity. I think of it as closer to what the Central Americans do and never really thought it as fruit forward, which was why...
They're one of the great coffee producing regions of the world, and they've had a pretty great season so far. Coffee quality will ebb and flow in quality in different years, just like other produce, but the usual suspects (Ethiopia, Kenya, Central America, some South Americans, some Indonesians) will always be in the mix, and you can't go wrong with any of them in most any year.
Mocha Java blends are a pretty classic blend that lots of roasters offer .... well, except for 3rd wave hipster dudes. But I think we were talking about Arabian Mocha Sanani, which is coffee that comes entirely from Yemen. Mocha Java is a blend of Yemen and Indonesian beans: you have to be careful when getting AMS from Peet's that they don't mistakenly give you their Mocha Java blend because the names are so close.
Different strokes. I think Peet's is a better benchmark than SBux, but it's not so available outside of California. Their Ethiopian Supernatural is in-stock again, too.
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