Lets talk about COFFEE

[jack webb]

...

 

[edinatlanta]

Looking for the juciest, frutiest coffee rn.

 

[A Y]

Looking for the juciest, frutiest coffee rn.

Get a Kenya from a quality roaster, eg. Howell’s Mamuto.

 

[Fueco]

My wife got me a coffee subscription for Christmas. First up is one from Topeka, Kansas (Flatlander Signature Blend from PT’s Coffee Roasting).

 

[Gibonius]

Which service are you using? I did Mixto last year and was reasonably happy with it, but I'm terrible about actually doing the reviews so I definitely didn't optimize my experience.

 

[cocostella]

I really appreciate thoughtful reviews… yet rarely can motivate to do them myself, unless it’s an extraordinary experience one way or the other… 🤷‍♂️

 

[Fueco]

 

[otc]

Wut?

 

[A Y]

I saw a video by Lance Hedrick recently where he's sorting out bad beans before grinding, and then sifting the chaff out of the grounds after grinding, and says that it makes a big difference and even showed a blind test where the differences were pretty apparent, so I had to try it out. Here's the video:



Picking out beans is sort of tedious, and I haven't spent too much time on this: I mainly toss the really deformed looking ones, as well as the ones with empty shells. I haven't found too many light-colored quakers yet. This also feels wasteful to the cheap person in me especially for a really expensive coffee.

Sifting out the chaff after grinding is also tedious and messy. Basically you shake the grounds so that the chaff migrates to the top, and then blow across the top of the grounds to remove the chaff. I do this over a large plate, but a good amount still ends up on my counter. No need to blow very hard too: like maybe half or quarter of what you might use to blow out a candle: the chaff is very light and blows off easily. Anyway, repeat this as many times you care to: I do it until my water's finished boiling.

So what are the results? Well I think the cup it produces is less astringent, more round in mouthfeel, and a little sweeter. You can also steep the chaff you collected above in hot water, and taste the chaff tea that produces to get an idea of what off-flavors you're removing. To me, it tastes like overextracted tea with that astringent kind of taste you can get from black tea.

I've noticed that different bean varietals and roast levels will produce different levels of chaff. The amount of chaff for the coffee I tried (a Colombian Gesha from Paradise) is on the low side. I've seen light-roasted Ethiopians throw off tons of chaff, and I imagine this technique will be more effective on those kinds of beans.

Has anyone else tried this, and what did you think?

 

[Fueco]

I saw a video by Lance Hedrick recently where he's sorting out bad beans before grinding, and then sifting the chaff out of the grounds after grinding, and says that it makes a big difference and even showed a blind test where the differences were pretty apparent, so I had to try it out. Here's the video:



Picking out beans is sort of tedious, and I haven't spent too much time on this: I mainly toss the really deformed looking ones, as well as the ones with empty shells. I haven't found too many light-colored quakers yet. This also feels wasteful to the cheap person in me especially for a really expensive coffee.

Sifting out the chaff after grinding is also tedious and messy. Basically you shake the grounds so that the chaff migrates to the top, and then blow across the top of the grounds to remove the chaff. I do this over a large plate, but a good amount still ends up on my counter. No need to blow very hard too: like maybe half or quarter of what you might use to blow out a candle: the chaff is very light and blows off easily. Anyway, repeat this as many times you care to: I do it until my water's finished boiling.

So what are the results? Well I think the cup it produces is less astringent, more round in mouthfeel, and a little sweeter. You can also steep the chaff you collected above in hot water, and taste the chaff tea that produces to get an idea of what off-flavors you're removing. To me, it tastes like overextracted tea with that astringent kind of taste you can get from black tea.

I've noticed that different bean varietals and roast levels will produce different levels of chaff. The amount of chaff for the coffee I tried (a Colombian Gesha from Paradise) is on the low side. I've seen light-roasted Ethiopians throw off tons of chaff, and I imagine this technique will be more effective on those kinds of beans.

Has anyone else tried this, and what did you think?

My footman does this for me.

 

[dlee999]

coffee is something I can't live without

 

[Watchman1]

Suggestions for a brewer to use at work? Doing dishes is a pain in the neck there so I'd rather not doing something I need to rigorously clean after every use like a French press or Aeropress. Just go for another retention dripper (Clever etc) like I use at home?

 

[Watchman1]

^Yesterday I took delivery of a Rocket R58 and Eureka Specialita.

Kopped from Seattle Coffee Gear as “Open Box” special. When the units arrived, they appeared to have never been used. Literally BNIB.

The grinder did not have original manual, the instructions were a print out. The grinder appears to have been a display or something, it seems to have never had coffee run through it.

The R58 was in original box with all the accessories. Appears to have been a “buyers remorse” purchase for someone who returned the unit. There was some residual water in the box causing mild moisture in and around the packing. It appears SCG did a final test to make sure the unit functioned properly before shipping which would explain this.

FWIW, I originally planned on kopping a Linea Mini. But this option presented itself and I was able to kop a grinder and espresso machine for half the cost of a Linea Mini.

All in all I am pleased.

Cheers!

 

[edinatlanta]

Have you fired them up yet?
I bought a Stagg Dripper and have really enjoyed it the three times I've used it. Went with the recipe on the box which is fine. I've noticed the coffee it produces is super super hot.
My lineup makers are: Nespresso Inissia, Aeropress, Hario Switch, Stagg, Baratza Encore at home. Nespresso virtuo line at the office.

 

[mhip]

Behold...
My Italian set up is somewhere around 17-18 yrs old now.
Still going strong.