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Lets talk about COFFEE - Page 103

post #1531 of 2664
Quote:
Originally Posted by b1os View Post

Grind size?

I went with a coarse grind on my first try, but I'm trying a finer grind on my next try. Supposedly you can get more flavor out of fewer beans with a finer grind. It just requires you to filter it through a paper filter after using the french press or sieve.
post #1532 of 2664
I do 1:1 with a French press grind size. I sometimes water it down but I kinda like how the extract tastes
post #1533 of 2664
Remind me never to drink more than a cup of my cold brew again
post #1534 of 2664
Quote:
Originally Posted by indesertum View Post

Remind me never to drink more than a cup of my cold brew again

Yeah that stuff can be dangerous.

Just tried my second batch. I definitely feel like a finer grind means more flavor and a stronger brew in general. Also more work because you have to run it through a paper filter but probably worth it in the long run.
post #1535 of 2664
I bought a 12oz bag of Peet's Major Dickason whole beans today from a local market. Anyone use these beans for espresso and if so what are your thoughts? Better/worse than the Peet's house blend?
post #1536 of 2664
Well after a bit of research I learned that apparently I live about 30 minutes from one of the better roasters in the US so I'm going to give Terroir coffee a try next - https://store.georgehowellcoffee.com/coffees/daterra_south_italian_style_espresso.html

For the same price as Illy beans I guess I can't go wrong, right?
post #1537 of 2664
Terroir is one of the best and one of the pioneers in specialty coffee. You definitely will not go wrong. Barrington in your area is also very good.
post #1538 of 2664
I bypassed Terroir for now and chose the following "Motoretta" from a nearby NH roaster that got solid reviews - http://www.cqcoffeeroasters.com/products-page-2/espresso/
post #1539 of 2664
I liken finding a good espresso shot in NYC akin to finding a great Burgundy under $500.
post #1540 of 2664
What's wrong with gimme?
post #1541 of 2664
I'm sick of the roast profile of all of the third wavers. Gimme has even lightened up over the last few years.
post #1542 of 2664
Yeah. Less chocolate more citrus. I'm kind of tired of sour shots too
post #1543 of 2664
I am drinking french press picolo mondo right now and I can't believe the profile compared to ~5 years ago. They are all roasting to trends and losing their identity, imo.
post #1544 of 2664
I want drinking piccolo mondo five years ago so I wouldn't know. To me it's been brighter than leftist
post #1545 of 2664
Maybe it is just the blend. The darker roast has been scaled back or something. I remember getting it where you could visually notice that two differently roasted beans were blended in the bag. Today, not so much, to any casual coffee drinker at least.
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