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Lets talk about COFFEE - Page 238

post #3556 of 4104

#typicalLA #bentley #coldbrew

 

post #3557 of 4104
This is the coffee thread.
post #3558 of 4104
Let's have a holiday coffee exchange!
post #3559 of 4104

@skenney

 

check the "toddy" website and look for toddy home cold brewing system instruction (or just purchase a system!). it's relatively cheap, very simple and easy to use/cleanup. I use it in the summer and it yields a good week's worth of coffee (concentrate) with an overnight brew period. to get really wonky, make ice cubes with some of the concentrate mix! enjoy!

post #3560 of 4104
Quote:
Originally Posted by blue peter View Post

@skenney


check the "toddy" website and look for toddy home cold brewing system instruction (or just purchase a system!). it's relatively cheap, very simple and easy to use/cleanup. I use it in the summer and it yields a good week's worth of coffee (concentrate) with an overnight brew period. to get really wonky, make ice cubes with some of the concentrate mix! enjoy!

Oh, that's another thing I forgot to mention. I kind of skip the usual step of cutting the concentrate with water, so I usually only get like 3 servings per "brew".
post #3561 of 4104

I really, really love the derailment here. I'll continue;

 

Anybody know where I can get the best Ethiopian beans at a low low $$?

post #3562 of 4104
I feel like cold brew uses too much damn coffee. Ain't nobody got time for that.
post #3563 of 4104
Quote:
Originally Posted by skenney View Post


Oh, that's another thing I forgot to mention. I kind of skip the usual step of cutting the concentrate with water, so I usually only get like 3 servings per "brew".

 

to each his own!

post #3564 of 4104
Quote:
Originally Posted by jet View Post

I feel like cold brew uses too much damn coffee. Ain't nobody got time for that.

 

yeah, my toddy brewing method calls for a full 12oz bag and yields enough concentrate for about 12 10oz servings of cold brew...but it's delicious!

post #3565 of 4104
Quote:
Originally Posted by Jvog View Post

Let's have a holiday coffee exchange!
I would totally do this.
Quote:
Originally Posted by cellardoors View Post

Anybody know where I can get the best Ethiopian beans at a low low $$?
You are literally asking for the impossible.
post #3566 of 4104
Quote:
Originally Posted by ambyance View Post

you guys are posting on the wrong thread tongue.gif

http://www.styleforum.net/t/153072/lets-talk-about-coffee/300

I think http://www.revivemi.com still has 30% off sitewide with HOLIDAY15

Leave it to ambyance to get us back on track.
Quote:
Originally Posted by jet View Post

You know what goes good with coffee?

Donuts

Have you ever tried Jamaican johnny cakes? They are small deep fried scones, akin to a donut. They are amazing with salted butter. I don't think they would go well with coffee.

I searched but didn't find an existing johnny cake thread confused.gif
post #3567 of 4104
Quote:
Originally Posted by indesertum View Post

That was a great read and the hashtags were an even better read.

AY or somebody posted a long time ago about how FETCO brewers could be better and more consistent.

I guess we're back full circle

Reminds me of this coffee shop in Tokyo. I visited a lot of cafes (some third wave type places, some Tokyo style specialty coffee places, some mediocre chains) and this one was by far the most memorable
  Warning: Spoiler! (Click to show)


It's called Cafe l'Ambre and is one of the oldest cafes in Tokyo. I think it's been around since the 40s. they have a list of coffees they sell by origin but also by the year they bought the green beans and there are a few from like the 70s.

They do a hand held cloth pourover which seemed a lot more common in Tokyo. He does that concentric circle pour thing with a goosenecked kettle where you start in the middle, move in circles outward, but never reach the edge. They (there's one main guy who doesn't speak English and another guy who helps out when it's busy who does speak Englsh) extract into a small copper pan. And then pour that into a vintage China espresso cup the size of a traditional single espresso maybe room for a double.

No machines really except for a grinder. They have three gas stoves to boil the water. There's a small drum roaster beneath the stairs

I had an Ethiopian that had an intense blueberry jam flavor at the end and a Congo Kiva from 1998 that was pretty mellow. $7, 8 per thimble of coffee. Not sure if worth but was interesting

Coffee is also super extracted. 16g for 70 mL of coffee. So basically espresso proportions but brewed via pourover

 

I tried to go to Cafe l'Ambre in Ginza but it didn't open until noon on the Saturday I was there.  Couldn't fit it into our schedule so I missed out on it.

post #3568 of 4104
Ah that sucks. It's a fun experience but I don't think you're losing out on much. Fairly certain it will still be around when you come back

Was surprised to find Stumptown and intelligentsia here (somehow still freshly roasted). Like $22 for a bag of hair bender. I forgot how good it tastes. Maybe I'm tired of dark Italian style espressos
post #3569 of 4104
My local coffee place is always experimenting which is kind of refreshing to see

Today they were pulling super extracted lungo single origin shots using a paper filter in the portafilter



Something like 25 grams coffee for a lungo. This one was a yirga cheffe from the koke mill that was honey processed. Crema was very thin and light. A lungo but very extracted tasting with a clean after taste. Rich vibrant stone fruit type notes that hit you up front on the nose but stay in the background when you taste it.

Was kind of skeptical at first but turned out to be very fun. Made my day.
post #3570 of 4104
So now the peet's owning conglomerate is buying Keurig?

I highly doubt they are buying it just to put it out of its bad-coffee/high-waste misery...
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