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Lets talk about COFFEE - Page 68

post #1006 of 2948

Got my second shipment of Tonx today. I haven't gotten to try it yet, but if it tastes half as awesome as the last batch I will be happy. Judging from the smell seeping from the package, I will not be disappointed.

 

If you want to get a free sample or sign up for one of the subscriptions, follow this link....https://tonx.org/e23c10d7

 

My feedback on the taste this weekend....

 

700700700700

 

700700

post #1007 of 2948
On the topic of the La Pavoni, does anyone know where I could get a new heating element for it? I have one that's really old and it can't get water hot anymore.
post #1008 of 2948
Descaled the Keurig machine the other day. Highly recommended if you have had it more than a few months and haven't done so yet/.
post #1009 of 2948
Not necessary at all if you don't use very hard (10°dH+) water. wink.gif
post #1010 of 2948
Quote:
Originally Posted by b1os View Post

How much coffee do you use for an eight cup Chemex, or how much in general per amount of water? Chemex page says 1T per 5oz but that's not really precise.

Four Barrel here in SF does 40 grams of coffee per 600 ml of water. I use the same ratio at 45 grams to 675 ml.

Stumptown recommends 42 grams of coffee for 20 oz (~591 ml) of water.
post #1011 of 2948
Before 2012, I might have drank a cup of coffee five times in my entire life. I now routinely drink about 4-5 cups a day.
post #1012 of 2948
Be sure to weigh your water too. As it heats up, it gets less dense, and the accurate way of measuring the amount of water is by its weight. Standard drip brew coffee ratio is 60g coffee to 1 L of water. Adjust to taste and the portion you're using. I use 22g/360mL in my CCD, which is around 61g/L.

All else being equal, increasing the amount of coffee for the same amount of water, you will underextract. So steep longer, stir more, use hotter water, grind finer, or some combo of the 4.

edit: that should be 360g not mL in my CCD above, which at room temperature gives a ratio of 61 g/L.
post #1013 of 2948
Quote:
Originally Posted by alexg View Post

On the topic of the La Pavoni, does anyone know where I could get a new heating element for it? I have one that's really old and it can't get water hot anymore.


I know how to get them here in Italy but I am not sure about in the US.  I'll poke around online and see if I can learn anything. 

post #1014 of 2948
Quote:
Originally Posted by b1os View Post

Not necessary at all if you don't use very hard (10°dH+) water. wink.gif

Tap water here is incredibly hard, but is great for live bearing fish tanks.
post #1015 of 2948
If it's incredibly hard, every few months might not cut it. Why don't you get a filter?
post #1016 of 2948

There's a little coffee bar in the next town over that roasts its own beans. If you get there on the right day the beans still have the oil oozing out of them. 

 

Household Six doesn't drink coffee so I make mine single-cup with a ceramic filter holder. Pinch of salt and a dash of cinnamon in the grinder.

 

I like my coffee like I like my women: sweet, hot, nonfat, and all over my crotch when I'm driving. 

post #1017 of 2948

That is the funniest shit I have heard all day. If I didn't have a cracked rib, I'd be ROTFLMAO

post #1018 of 2948
Quote:
Originally Posted by Pierce R View Post

Pinch of salt... 

This is one of my tricks also, although I add it after brewing.
post #1019 of 2948
Salt is a great way to mask bitterness, like if you ever have to drink crappy restaurant espresso. Don't add very much though --- a small pinch is enough --- otherwise you get salty coffee, which is gross.

Oil coming out of beans is caused by very dark roasting, and is not a sign of freshness. Look at the dark-roasted stuff in the supermarket and you'll see the same thing.
post #1020 of 2948

RE: Lets talk about COFFEE

For those of you using the CCD, what's your grind setting like? I see people talking about everything from coarse enough for FP to almost espresso.
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