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Lets talk about COFFEE

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

  1. A Y

    A Y Senior member

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    Residents of New York City should not miss Coffee Common happening today through Sunday: http://coffeecommon.com/

    It's a way to try out lots of different coffee brewing methods and coffee, and learn about how to brew your own coffee well at home.
     
  2. danb206

    danb206 New Member

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    Seattle's Stumptown has a very affordable, great coffee - Mindbender
     
  3. indesertum

    indesertum Senior member

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    ^thank sfor that. i signed up for the espresso class on sunday and probably will stick around for everything else.
     
  4. lefty

    lefty Senior member

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  5. indesertum

    indesertum Senior member

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    that was a fun read.

    i went to the espresso class. it was more like a demonstration. they had stations where they underextracted, overextracted, didn't clean the machine, or perfectly pulled a shot. there was also a milk foaming station but they ran out of water before i got there

    overall a waste of 20 bucks, but this one guy got lucky enough to win a quiz competition thing and he got a 1200 dollar breville espresso machine and a 200 dollar breville grinder. was totally jealous


    the coffee common was more hands off than i expected. i thought you would get to try the different ways to make coffee. all i got to touch was a chemex and hario kettle.
     
  6. Rambo

    Rambo Senior member

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    I took a date to our local hipster coffee spot:

    http://www.panthercoffee.com/

    And was trying to explain the concept of a Clever to her. I told her it was like a french press but without the grit and silt but I don't think that quite covers it. Anybody have a better explanation for a layman?
     
  7. indesertum

    indesertum Senior member

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    it's like a hybrid of a french press and filter drip brewing. coffee doesn't start dripping until you place a cup underneath the clever. so you can control the time of immersion and reduce sediment in your coffee
     
  8. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    Yesterday there was this presentation given at work from an outside company. A few of those Dunkin Donuts boxes of Joe were placed in the room for coffee. I hate Dunkin Donuts coffee as it is, but that's not the point. There are a couple of women who work in the office that are obsessed, OBSESSED with saving any kind of food or anything when it is around. So, there is maybe two cups of coffee left in this box and this woman is walking around the office trying to get people to drink it and telling them to have it tomorrow morning. Well, I kind of ranted on, about how it is two cups of coffee that is old and rotten now and she should stop bugging people about it and throw it out already. She commented that she will warm it up in the morning.

    Ugh.
     
  9. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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  10. A Y

    A Y Senior member

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    Nice blog links! I got a pound of the Peet's Super Natural Ethiopian recently. First taste is totally dominated by roast and burnt flavors, but mellows out in the aftertaste to a caramelly sweetness. Would not buy again, but OK to stand up to food.

    Something I've been playing with to reduce the acidic tastes in Central American beans is overdosing by about 20 percent. So in the Aeropress, I use 18 grams instead of 15 grams, with the same amount of water (215 g). This seems to reduce the brightness of the coffee a bit and adds some of the darker tones which probably balances out the brightness in the first place. Anyway, it's worth trying if you have a bean that you think is too citrusy.
     
  11. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    Yeah, that makes sense. I notice that I mostly buy coffee based on their finish. A bad finish is a dealbreaker, imo.
     
  12. indesertum

    indesertum Senior member

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    if a barista doesnt make an espresso the way you like (ie what you're accustomed to) is it wrong to ask them if they can change a few things?

    i had an espresso today that was great (gimme leftist. love this shit) but there was grit leftover in the end, the crema was too dark, dissipated too quickly, and the taste was over extracted. i asked if the barista could make the grind a little courser, but then he told me that's just the way they make it here and wouldnt change anything. i mean all you have to do is press a few buttons.

    now i can't figure out if i'm the asshole or he is.


    maybe i'm the wrong one? is no grit even indicative of perfect grind size?
     
  13. A Y

    A Y Senior member

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    I think it depends, but generally speaking, you have the right to send back a cup you don't like. But if they're busy or having a bad day or you treat them badly (not saying you did but there are people out there ...), then they may not be receptive. I know some people who have bought many cups in a row, each one adjusted to their tastes.

    I don't think grit is an indicator of correct grind size though, since the size of the basket filter's holes is generally much bigger than an espresso grind.
     
  14. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    Sounds like he is the asshole. Which location? Everybody I have encountered at Gimme always has asked me how it was and if I wanted to redone. I quite like them.
     
  15. indesertum

    indesertum Senior member

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    yeah the gimme locations are all very friendly unless their super busy.

    this was at a local brunch place that is a typical hippy, locavore, organic hoohah. they weren't busy at all. barista was literally doing jack shit, just chit chatting with waitresses.
     
  16. A Y

    A Y Senior member

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    Yeah, I assumed you were at Gimme. Restaurants usually could not care less about their coffee service. I wonder how many of them even clean their espresso machines, much less know grind size affects extraction.
     
  17. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    I had coffee today with my girlfriend at Think Coffee on 4th ave. Every time I have been there it has been shit.
     
  18. patrickBOOTH

    patrickBOOTH Senior member Dubiously Honored

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    It is crazy really. I have been to restaurants with $10,000 espresso machines and $2,000 grinders and a staff that doesn't know a portafilter from a French press. Probably 30 day old beans to boot.
     
    Last edited: Jan 26, 2012
  19. indesertum

    indesertum Senior member

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    fwiw i like the place. good food. reasonable prices for local foods. they make most things (breads, condiments, charcuterie) in house, which is kind of amazing in this day and age

    this is what they ahve on their website

    maybe it was just a function of the kind of shot they pull? i dunno. i've had espressos at gimme locations plenty of times and def was not as overextracted as this one.
     

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