Lets talk about COFFEE

[lefty]

Being in SF has made me hate coffee again.

lefty

 

[scottcw]



Being in SF has made me hate coffee again.

lefty

Thanks for visiting!

 

[Despos]

Two more bags from Oslo
≈

 

[Watchman1]

Gentlemen,

Are there any of you familiar with Ancora coffee?

That is pretty much the standard for what I drink regularly...

 

[DavidLane]

Newbie to the thread, I just ordered an Aeropress, anything I should know? Any recipes? Weights/volumes I should try?

I do have a burr grinder, scale, ect. I am set up for and typically use a Hario pourover method.

Thanks,

DL-

 

[zissou]

Funny, I went from aeropress to Hario pour over. Be sure to use the aerpress upside down.

 

[justridiculous]

Funny, I went from aeropress to Hario pour over. Be sure to use the aerpress upside down.

I go back and forth between these two. I'm also currently looking into a lower end ($200-400) espresso machine. Any suggestions?

 

[t3hg0suazn]

I have a Gaggia Classic. Good for your price range, terrible for milk foaming unless you do some modding. You can get fairly consistent starting temperature by timing how long to preheat machine. Intrashot temperature is questionable, but about as good as a single boiler will do. I think it's a good entry level machine. I'll probably splurge on a double boiler in a few years but this machine was great for learning the basics.

Hm I thought Rancilio Silvia was around same price range as it's the other suggested entry level machine, but the new V3 is a lot more expensive..?

I liked aeropress when I didn't have espresso machine. I think it works better with espresso blends / darker roasts. Pourover is better for brighter stuff as it's a bit more mild. Try out both inverted and standard, grind size, dose. Infinite recipes and there is no best, just drink lots of coffee and be happy.

 

[justridiculous]

I have a Gaggia Classic. Good for your price range, terrible for milk foaming unless you do some modding. You can get fairly consistent starting temperature by timing how long to preheat machine. Intrashot temperature is questionable, but about as good as a single boiler will do. I think it's a good entry level machine. I'll probably splurge on a double boiler in a few years but this machine was great for learning the basics.

Hm I thought Rancilio Silvia was around same price range as it's the other suggested entry level machine, but the new V3 is a lot more expensive..?

I liked aeropress when I didn't have espresso machine. I think it works better with espresso blends / darker roasts. Pourover is better for brighter stuff as it's a bit more mild. Try out both inverted and standard, grind size, dose. Infinite recipes and there is no best, just drink lots of coffee and be happy.

Thanks for the suggestion! I'll hit up a couple of local coffee supply shops and will check out the Gaggia.

 

[Despos]

Coffee and Doughnuts. Went to Doughnut Vault for the first time this morning. As good as everyone says.

 

[A Y]

Never mind the doughnut. How was the coffee?

 

[Despos]

The coffee is my own, picture taken at my desk. Two week old bag of Papua New Guinea Kunjin I want to finish so I can open the Wendelboe beans I received yesterday. This coffee is just OK. The best part is the sweet finish after this coffee cools down

 

[SartodiNapoli]

This is what i do and the favorite of the Neapolitans to take at home.

80% Arabica
20% Robusta ( I got no idea if this is bad or good, but this is the best i have ever had)

 

[indesertum]



I can't believe I am actually going to do this...but I will give it a try.

According to this forum thread:
http://www.coffeed.com/viewtopic.php?t=2489&f=17
and this website:
http://blog.paradiseroasters.com/post/22073260807/the-perfect-cup

My cheap brix unit should work, just multiply brix by 0.85 to get dissolved solids. It has auto temperature correction and reads in the right range. Unclear however if I will be able to pick out enough resolution to tell anything beyond way overextracted/way under extracted/maybe OK...I remember with my homebrew, it was a little hard to get a particularly precise reading, and the differences here seem rather small.

i was reading scott rao's expresso D) book and he keeps harping on about extraction. i just found that first thread again and i was wondering if you ever got a chance to measure your extraction and if you felt like the adjustments made the coffee worth the trouble

 

[scottcw]

The new + panel for my Behmor has started my learning curve again. I hammered a roast of Gesha this morning. I was targeting 15% weight loss (City-City+) and got 17% (Full City-Full City+). I would usually be fine with 17%, but Gesha is the one varietal that everyone says should not get anywhere near 2nd crack. I will find out in a couple of days how it impacts the flavor.