Lets talk about COFFEE

[A Y]

Both are good choices, though I prefer OXO's steel carafe. Even simpler could be a big French press.

Also congratulations on the upcoming baby!

 

[edinatlanta]

Just because you're having a baby doesn't mean you can slack off on SF.net posting.

This msy push us over the edge for a moccamaster too....

Work has a keurig machine. I am ashamed to say that the Caribou Coffee kcup is not bad all things considered

 

[A Y]

Work has a keurig machine. I am ashamed to say that the Caribou Coffee kcup is not bad all things considered

jfc dude

 

[otc]

Just because you're having a baby doesn't mean you can slack off on SF.net posting.

What do you think I need the coffee for?

 

[otc]

Both are good choices, though I prefer OXO's steel carafe. Even simpler could be a big French press.

Also congratulations on the upcoming baby!

After reading some reviews like this:https://www.reddit.com/r/Coffee/comments/i5sqoi/the_gang_tries_an_oxo_brew_8_cup/
and

As a Coffee Professional, I Can't Overstate How Good OXO’s Brewer Is

With clear volume markings, a removable sprayhead, a second filter basket, and a drip tray, the OXO Brew 8-Cup Coffee Maker was one of the best models we tested.

www.seriouseats.com

I think I'll go with the OXO 8. Seems like it is a better choice if I might use it to brew small quantities since it has the small filter cone option.

 

[admin]

Really impressed with my first beans from Passenger after a month-long rest. The Montecarlos Gesha are an unusual mix of milk chocolate and citrus that work beautifully together. The most outstanding aspect is the velvety texture. Very different from any other coffee I've ever had.

Also, I've got a lot resting at the moment. Here's the lineup:

I'm a sucker for blueberry in Ethiopian beans, and when I saw Perc listed it on their tasting notes I had to try them. The Brandywine is a blueberry co-ferment of a Colombian bean, so it should be an interesting comparison.

Also, I have been doing a lot of back-and-forth comparisons of the same beans between the Kalita and the Aeropress. I feel like the Aeropress has a lower floor for getting a passable, good cup of coffee, while the Kalita has higher ceiling for getting those truly incredible cups.

 

[A Y]

Also, I have been doing a lot of back-and-forth comparisons of the same beans between the Kalita and the Aeropress. I feel like the Aeropress has a lower floor for getting a passable, good cup of coffee, while the Kalita has higher ceiling for getting those truly incredible cups.

You should try a Nextlevel Pulsar if you like the good cups from the Kalita: it's the most consistent pourover method out there.

 

[Despos]

Had my first cup of this Colombian from Black and White this morning after a two week rest:

https://www.blackwhiteroasters.com/products/r-elkin-guzman-yellow-fruit-nectar​

When they say funky, they mean it. I don't know if it's off, or this is the intended expression, but it's the first co-fermented coffee that I've been able to describe the initial scent as almost cheese-like.

18g beans
305g water
1Zpresso K-plus grinder on 7.5
50g bloom in the Kalita Wave for 30s, then 25g pours every 10s, finishing up at 2:00. Top of bed went dry at 2:44.

I'm going to try going with a finer grind on my next cup, and maybe add more water to dilute the ratio a bit. I'm thinking it might be so funky that it is better iced.

Just finished a bag that sounds similar, an anaerobic fermentation. Coffee settled down after 5-6 weeks rest and went from in your face funk to an interesting, enjoyable cup.
instead of adding more water to your ratio, try stopping at 280 g of water, let it drain then do a
by-pass pour. Remove the brewer and add the last 25 g of water directly into your cup. Adds clarity and brightness.
When I struggle with these fermented roasts, sometimes I mix the beans with a washed coffee. The washed bean mellows the funk and the fermentation adds some nuance.
I tended to use a more coarse grind and experimented with water temps. Bloom anywhere from 45 seconds to 2 minutes, then a single pour.
For a bigger batch I divide the total water volume and do three equal pours on the minute.
Haven’t locked into a single method doing pourovers.
Don't think there is one method or technique that always works

 

[admin]

Just finished a bag that sounds similar, an anaerobic fermentation. Coffee settled down after 5-6 weeks rest and went from in your face funk to an interesting, enjoyable cup.
instead of adding more water to your ratio, try stopping at 280 g of water, let it drain then do a
by-pass pour. Remove the brewer and add the last 25 g of water directly into your cup. Adds clarity and brightness.
When I struggle with these fermented roasts, sometimes I mix the beans with a washed coffee. The washed bean mellows the funk and the fermentation adds some nuance.
I tended to use a more coarse grind and experimented with water temps. Bloom anywhere from 45 seconds to 2 minutes, then a single pour.
For a bigger batch I divide the total water volume and do three equal pours on the minute.
Haven’t locked into a single method doing pourovers.
Don't think there is one method or technique that always works

That's pretty much what I ended up doing with these. It wound up being the most strawberry-tasting brew I've ever had. Very enjoyable, but took a while to figure it out. I also vary my method up with every bean until I'm getting what I find tasty or balanced. Every bag is a new series of experiments.

 

[Despos]

You should try a Nextlevel Pulsar if you like the good cups from the Kalita: it's the most consistent pourover method out there.

@A Y
tend to make smaller cups, like 10 or 12 grams of beans. prefer making 2 or 3 small cups during the day.
think 10 or 12 grams of coffee would make a very thin bed in the Pulsar and would be difficult to not disrupt the bed or create too much agitation when pouring. What do you say?

 

[johndrobison]

Just finished a bag that sounds similar, an anaerobic fermentation. Coffee settled down after 5-6 weeks rest and went from in your face funk to an interesting, enjoyable cup.
instead of adding more water to your ratio, try stopping at 280 g of water, let it drain then do a
by-pass pour. Remove the brewer and add the last 25 g of water directly into your cup. Adds clarity and brightness.
When I struggle with these fermented roasts, sometimes I mix the beans with a washed coffee. The washed bean mellows the funk and the fermentation adds some nuance.
I tended to use a more coarse grind and experimented with water temps. Bloom anywhere from 45 seconds to 2 minutes, then a single pour.
For a bigger batch I divide the total water volume and do three equal pours on the minute.
Haven’t locked into a single method doing pourovers.
Don't think there is one method or technique that always works

Especially with the anaerobic naturally processed. The flavors are really interesting and can be fun but they're often difficult to appreciate when they're so in your face, and a bit of bypass can help with that. I hadn't thought to blend them with another bean, though. Interesting idea!

 

[A Y]

@A Y
tend to make smaller cups, like 10 or 12 grams of beans. prefer making 2 or 3 small cups during the day.
think 10 or 12 grams of coffee would make a very thin bed in the Pulsar and would be difficult to not disrupt the bed or create too much agitation when pouring. What do you say?

Yeah, the minimum recommended dose for the Pulsar is 20g. I do 18g half the time, and there's already a difference, though not necessarily a negative one. I've done a few 15g doses for those last few beans in a bag, and sometimes I remember to grind finer to compensate.

 

[Katarina111]

I love coffee especially on banana milk

 

[admin]

Nearing the end of a bag of Blueberry Co-ferment from Brandywine. https://www.brandywinecoffeeroaster...olombia-monteblanco-blueberry-co-ferment-8-oz

Immense, almost overwhelming blueberry sweetness in it. I just snagged another bag because it's a real showpiece for introducing new people to good beans.

 

[johndrobison]

"almost overwhelming blueberry sweetness"
No such thing
Gonna snag me some right now!