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post #2656 of 2664
Never weighed the water, just followed the instructions that came with it. I'll try playing around with the ratios after I'm done with this batch.

What's the reasoning behind not putting it in the fridge?
post #2657 of 2664
Quote:
Originally Posted by NaTionS View Post

Never weighed the water, just followed the instructions that came with it. I'll try playing around with the ratios after I'm done with this batch.

What's the reasoning behind not putting it in the fridge?

 

Temperature effects rate of extraction.

post #2658 of 2664
Interesting, never knew this. Isn't there a risk of the coffee going bad when left in room temperature for ~20 hours?
post #2659 of 2664
There's a statistical chance that it might explode. Other than that, you're good.
post #2660 of 2664
I had a Nespresso Ristretto last week at a friend's house, and I was totally shocked at how good it was. I've had it before as a store sample, and wasn't impressed. I don't know what changed. Maybe my tastes have changed in moving from the acidic 3rd-wave style to a more traditional coffee flavor profile. The coffee wasn't the most nuanced or interesting thing, but it was sweet, balanced, and pleasant. Not much fruit flavors, but more chocolate, and the acid was pretty suppressed.

I still won't get one because I think it's an environmental abomination, and I don't like espresso in general, but I was really impressed. The serving cup shaped like a giant Nespresso capsule probably didn't hurt either ...
post #2661 of 2664
Welcome to the dark side, AY! devil.gif
post #2662 of 2664
@A Y Have you had Peet's Ethiopia Fancy? Any good?
post #2663 of 2664
Quote:
Originally Posted by patrickBOOTH View Post

@A Y Have you had Peet's Ethiopia Fancy? Any good?

Yes, it's good. A friend brought over some a couple of weeks ago, and I've had a bag or two in the last year.
post #2664 of 2664
Quote:
Originally Posted by NaTionS View Post

Never weighed the water, just followed the instructions that came with it. I'll try playing around with the ratios after I'm done with this batch.

What's the reasoning behind not putting it in the fridge?

Just do it by volume then. Doing by volume will give you batch to batch variation but it's a lot more easier (it sounds like your pitcher thing doesn't have clear markings for volume but I guess you can use a measuring cup)

I've found you have to leave in fridge for several days to get a good extraction. Also a lot of flavors don't get extracted at fridge temperatures. Leave outside for a day or two and simply pour over ice to chill. 1:1 is really strong anyways and you need some dilution.

My favorite way is brewing a hot "extract" and pouring over ice. I find a little acidity is quite nice especially iced.
Quote:
Originally Posted by A Y View Post

I had a Nespresso Ristretto last week at a friend's house, and I was totally shocked at how good it was. I've had it before as a store sample, and wasn't impressed. I don't know what changed. Maybe my tastes have changed in moving from the acidic 3rd-wave style to a more traditional coffee flavor profile. The coffee wasn't the most nuanced or interesting thing, but it was sweet, balanced, and pleasant. Not much fruit flavors, but more chocolate, and the acid was pretty suppressed.

I still won't get one because I think it's an environmental abomination, and I don't like espresso in general, but I was really impressed. The serving cup shaped like a giant Nespresso capsule probably didn't hurt either ...

My expectations were really really low to begin with but I was pretty pleasantly surprised.
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