1. Welcome to the new Styleforum!

    We hope you’re as excited as we are to hang out in the new place. There are more new features that we’ll announce in the near future, but for now we hope you’ll enjoy the new site.

    We are currently fine-tuning the forum for your browsing pleasure, so bear with any lingering dust as we work to make Styleforum even more awesome than it was.

    Oh, and don’t forget to head over to the Styleforum Journal, because we’re giving away two pairs of Carmina shoes to celebrate our move!

    Please address any questions about using the new forum to support@styleforum.net

    Cheers,

    The Styleforum Team

    Dismiss Notice

Lets talk about COFFEE

Discussion in 'Social Life, Food & Drink, Travel' started by Flambeur, Dec 2, 2009.

  1. indesertum

    indesertum Well-Known Member

    Messages:
    17,863
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    I'm surprised you can change so much in just the pre infusion phase. What do you mean by freezing the puck?
     
  2. b1os

    b1os Well-Known Member

    Messages:
    9,448
    Joined:
    May 25, 2011
    Location:
    Berlin/Hamburg
    
    I think he means that if you grind too fine, the three-way-valve will trigger since too much pressure builds up too quickly. If you pre-infuse the puck slowly, it won't "freeze up" and you will get a slow, ristretto-like extraction.
     
    Last edited: Feb 24, 2014
  3. indesertum

    indesertum Well-Known Member

    Messages:
    17,863
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    Oh

    Ohhhhhhh. That's very nifty. That's what you meant by grinding finer. How did nobody think of this before? That's a great mechanism.
     
    Last edited: Feb 24, 2014
  4. joshuadowen

    joshuadowen Well-Known Member

    Messages:
    942
    Joined:
    Oct 4, 2011
    Yeah it's pretty cool. Basically, coffee absorbs water and expands. With a too fine grind, it can expand so much it prevents or greatly slows water from flowing through the puck. By infusing the puck slowly, you can get away with a much finer grind before this happens.
     
  5. indesertum

    indesertum Well-Known Member

    Messages:
    17,863
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    But why would you want an even finer grind?
     
  6. joshuadowen

    joshuadowen Well-Known Member

    Messages:
    942
    Joined:
    Oct 4, 2011
    The finer grind seems to be what leads to the increased viscosity of the shot. The extra oils making it into the cup mean more flavor and less bitterness. At least, that's Slayer's theory. I can't pretend to fully understand the mechanics of what's happening, suffice it to say it's not hard to taste a difference. We are using 100 percent single origin espressos, and that's not something I'd do with any other machine.
     
  7. indesertum

    indesertum Well-Known Member

    Messages:
    17,863
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    But won't the shot be too short at blonding?
     
  8. scottcw

    scottcw Well-Known Member

    Messages:
    1,088
    Joined:
    Dec 29, 2009
    Location:
    Supportland
    

    Woodneck produces a cleaner cup. I clean the cloth filter every month with some diluted JoeGlo and replace it every three months.
     
  9. AllieS

    AllieS Member

    Messages:
    22
    Joined:
    Feb 25, 2014
    Super strong coffee with some sugar and milk or creamer. I usually fill my 12 cup coffee pot with water and then use at least a cup of grounds.
     
  10. Gravitas

    Gravitas Well-Known Member

    Messages:
    1,274
    Joined:
    Aug 25, 2008
    I went to a Starbucks and tried the Yirgacheffe yesterday, definitely a tasty cup.

    This thread has me excited to try my hand at roasting after I move next month.

    Any coffeeshop recs for the next time I am in LA?
     
  11. gomestar

    gomestar Well-Known Member

    Messages:
    19,383
    Joined:
    Oct 21, 2008
    Location:
    NYC
    i bought my brother a Gaggia machine for his birthday.
     
    1 person likes this.
  12. indesertum

    indesertum Well-Known Member

    Messages:
    17,863
    Joined:
    Jun 7, 2007
    Location:
    omicron persei 8
    Brother is a lucky man

    The Starbucks yirgacheff tastes like strawberry pie to me. Quite nice
     
  13. joshuadowen

    joshuadowen Well-Known Member

    Messages:
    942
    Joined:
    Oct 4, 2011
    Handsome is probably the best coffee in LA.
     
  14. joshuadowen

    joshuadowen Well-Known Member

    Messages:
    942
    Joined:
    Oct 4, 2011
    At the La Colombe location in SoHo. What a dump. I know some of their locations have steampunk but at this one the only regular coffee is off a batch brewer and is terrible.
     
  15. patrickBOOTH

    patrickBOOTH Well-Known Member

    Messages:
    33,327
    Joined:
    Oct 16, 2006
    Location:
    New York City
    That's strange to me. La colombe is one if the only third wavey places that I like anymore. Could you possibly be one of those people who conflate quality with acidity?

    As far as I know that location has never even served brewed coffee.
     
  16. joshuadowen

    joshuadowen Well-Known Member

    Messages:
    942
    Joined:
    Oct 4, 2011
    Yeah, they don't really seem set up to be doing brewed coffee. I don't consider myself to be "one of those" people, no, but I am someone who prefers to taste the coffee and not the roast.
     
  17. AllieS

    AllieS Member

    Messages:
    22
    Joined:
    Feb 25, 2014
    Never been to LA but I am interested in trying that cup. What was all in it? A special blend?
     
  18. patrickBOOTH

    patrickBOOTH Well-Known Member

    Messages:
    33,327
    Joined:
    Oct 16, 2006
    Location:
    New York City
    
    i wouldn't call them roasty at all. Plus the roast is undeniably part of the taste of coffee, you can't really seperate them.
     
    2 people like this.
  19. romafan

    romafan Well-Known Member

    Messages:
    8,915
    Joined:
    Nov 30, 2004
    Location:
    NYC
    

    i get their corsica beans fairly often - they taste good to me. pB - what is 'third wavey"? :confused:
     
  20. WiredandTired

    WiredandTired Well-Known Member

    Messages:
    486
    Joined:
    Dec 6, 2012
    Location:
    Where a little style goes a long way
    Light roast, single origin, usually high acidity African or South American varietals.
     

Share This Page

Styleforum is proudly sponsored by