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post #46 of 2517
Quote:
Originally Posted by Robert View Post
Started using a French press recently. Question: How long should I let it steep before pressing?

4 minutes.
post #47 of 2517
Let's talk about COFFEE, ba-by
Let's talk about You and Me
brah
post #48 of 2517
Quote:
Originally Posted by KPO89 View Post
How does "home" roasting work? I've always wondered this. What I mean is....what goes into it?
You buy some green coffee, usually in bulk since it does not detiriate for at least a year. Then you use either a dedicated home roaster of which there are a few types at different price points or some device converted from another use, like a popcorn popper. The good is that you always have access to freshly roasted coffee which will taste better than most coffee you find at retail, except for some microroasters like Intellegentsia, Stumptown, etc. You may also save a few bucks since green coffee usually costs half the price of decent roasted coffee. The bad is you have to figure out a way to get rid of the smoke and the process is somewhat involved. More expensive roasters can work in set and forget mode (it only takes 10-15 minutes), while less expensive solutions require close monitoring/tinkering during the roasting process.
post #49 of 2517
Quote:
Originally Posted by Dmax View Post
You buy some green coffee, usually in bulk since it does not detiriate for at least a year. Then you use either a dedicated home roaster of which there are a few types at different price points or some device converted from another use, like a popcorn popper.

The good is that you always have access to freshly roasted coffee which will taste better than most coffee you find at retail, except for some microroasters like Intellegentsia, Stumptown, etc.
You may also save a few bucks since green coffee usually costs half the price of decent roasted coffee.

The bad is you have to figure out a way to get rid of the smoke and the process is somewhat involved. More expensive roasters can work in set and forget mode (it only takes 10-15 minutes), while less expensive solutions require close monitoring/tinkering during the roasting process.

Ok I get it...I don't think I'm dissatisfied enough with the local coffees in my area to do this but at least I understand it. I guess its the equivalent of making loose leaf tea as opposed to tea bag tea. Not quite the same hardware but same sort of process................................ok that was a horrible example.
post #50 of 2517
This is a good thread idea. I'd reccomend checking out www.coffeegeek.com I use a french press on the weekends, but for the weekdays, I use this: http://www.amazon.com/Capresso-455-C...0088637&sr=8-1 I believe its the only conical burr grinder/coffeemaker on the market. Its the only way to go if you actually want to use a timer. Equally important is that it make ZERO mess & is easy to clean. Learn more here: http://coffeegeek.com/proreviews/fir...offeeteamtherm However, if you dont need the timer/grinder feature, you are probably better off with this: http://www.amazon.com/Technivorm-Moc.../dp/B001WULSOE One-button simplicity and the only model that is certified to make a constant temp cup. Learn more: http://coffeegeek.com/proreviews/quickshot/technivorm I feel pretty blessed. Chicago has 2 of the top roasters in the country. Intelligensia & Metropolis. My family also lives near Counter Culture Coffee in Durham, NC which is also on every top 10 list.
post #51 of 2517
Great French Press guide: http://www.wisebread.com/french-press-coffee Thinking of trying Chemex brewing, anyone use this method? A local roaster uses this method and it tastes great. http://www.chemexcoffeemaker.com/
post #52 of 2517
Quote:
Originally Posted by CyanideDragon View Post
If I have time, I like the Pikes Roast @ Starbucks. Black w/ splenda. Every once in a while, I have them drop a shot of espresso if I'm feeling slower than normal.
Ugh, I resort to that if I'm late out the door but Starbucks coffee tastes like burnt crap. Most mornings I go with Lion's coffee (chocolate macadamia, really compliments the flavor of the coffee) need to try out some of the Stumptown stuff though, have had it in store but not beans.
Quote:
Originally Posted by Robert View Post
Started using a French press recently. Question: How long should I let it steep before pressing?
Only a few seconds with the water just over the grounds for it to "bloom" and then press and server immediately, if you leave it in there with the grounds sitting it'll come out with a burnt bitterness. You also want to start out with non-boiling water to prevent the burning ^^Ah, you beat me to it! I was going to suggest the Chemex system to all the french pressers. If Kiya ever sees this thread, he's an advocate of it (although it is a more involved process, you can't just set it and walk away
post #53 of 2517
I wouldn't say I'm a coffee snob since I'll pretty much drink anything except the sludge they make in my office. I enjoy both Dunkins and Starbucks equally. I think convenience store coffee such as Cumberland Farms and Tedeschi's, has made great strides in providing great coffee for half the price of Dunkins and Starbucks. Here's my coffee drinking breakdown:

Home: Maxwell Dark Roast or South Pacific blend with a Cuisinart 12 cup auto-drip coffee maker.
Morning Commute: Cumberland Farms Dark Roast (99 cents for a large!) and McDonald's (while the 99 cent promotion is running).
Work: Starbucks Via Colombian blend instant coffee. I love the convenience of this stuff and it taste just like brewed coffee to me.
Weekends when out running errands (usually with my wife): It's almost always Dunkins, although if I'm alone I'll got to Starbucks if there's one nearby. My wife is a Dunkin Snob and won't drink anything else.
post #54 of 2517
The Starbucks Via Instant stuff is surprisingly good. Worth a buck a pop.

Jamaica Blue Mountain coffee although quite expensive is the smoothest coffee evah. You can make it very strong and there's no bitterness at all.
post #55 of 2517
Quote:
Originally Posted by willpower View Post
The Starbucks Via Instant stuff is surprisingly good. Worth a buck a pop.

Jamaica Blue Mountain coffee although quite expensive is the smoothest coffee evah. You can make it very strong and there's no bitterness at all.

Wow. Starbucks Instant coffee and JBM in the same thread ...

Many island coffees have low acidity -- not just JBM. Good Kona coffee can have the same attributes. I actually prefer an exceptional Kona to JBM because JBM can be a bit too nuanced at times.
post #56 of 2517
For a press I let the boiled water cool for a minute or so then pour from a good height to saturate the grounds. Let it "bloom" for 1 minute, stir for 30 sec, steep for 3 minutes and pour. This.

What am I missing about the Chemex system?

lefty
post #57 of 2517
Quote:
Originally Posted by Girardian View Post
Wow. Starbucks Instant coffee and JBM in the same thread ...

Many island coffees have low acidity -- not just JBM. Good Kona coffee can have the same attributes. I actually prefer an exceptional Kona to JBM because JBM can be a bit too nuanced at times.


Heh. Point taken. Yes, the Kona beans are similar in some ways to JBM. Some of the love for JBM is psychological. It once seemed like a big deal to drink a $4.00 cup of coffee, but Starbucks changed all that.
post #58 of 2517
Quote:
^^Ah, you beat me to it! I was going to suggest the Chemex system to all the french pressers. If Kiya ever sees this thread, he's an advocate of it (although it is a more involved process, you can't just set it and walk away

Had coffee out of Chemex system from a local roaster (Sightglass in SF).

Its excellent. I haven't decide to get one yet because I can't use it during the week such I'm already in a rush in the mornings. I will eventually get the system, and I know it will be awesome. Until then, french press works fine. There are a lot of good brewing techniques, just personal preference.
post #59 of 2517
What is the system? It's ground coffee placed in a paper filter with boiled water poured through it. Where's the hell is the magic?

lefty
post #60 of 2517
^ Its probably the geometry of the piece and the filters being used. Im not exactly sure, Ive had it a handful of times and it tasted great.
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