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Let’s talk coffee

#2
You have to figure out what works for you, and that may change over time.

My current approach, influenced by the flavor profile I like, and ignoring the "coffee industry association offical brew temperatures" (way too hot, and good luck finding a machine that will allow you to adjust that) is to use a large French press (cafetière à piston), put in about 1/4 cold water, add coffee, add sugar if I feel like sugar, or not if I don't, and fill the rest with boiling water, stir - lower temperature brew, less bitter extraction, works for me. 4-5 minutes minimum, but 10 or 15 is not a problem since the temperature does not tend to over-extract bitter parts as hotter water will if left longer.

The same equipment filled all the way with cold water and stuck in the fridge the night before will do you cold brew without any fancy over-priced cold-brew stuff.

If the tiny amount of grounds the French press screen lets through bother you, pour the result though a paper cone filter before drinking. I do NOT bother with any particularly coarse grind for the FP, a few grounds don't bother me, and my temperature adjustment limits over-extraction as a problem.

I recently revisited my inherited Lavazza stove-top steam "espresso" (not really) maker, and put it away again - brews too hot for my current taste.

Aside from the flavor profile, I figured out that the reason I used to add a lot of milk to coffee, and then changed to adding ice in coffee, was simply that "standard" coffee was too darn hot. Starting from a lower temperature, no need.
 
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#8
15673519069468448195057631940682.jpg

Instant from Sprouts (or Mt. Hagen)
 
#13
jmattbassplaya said:
Any tips and tricks for someone looking to up there game?
Click to expand...

I have some suggestions to start.
First, only buy whole bean fresh roasted coffee. By fresh, I mean roasted in the last 1-2 weeks. You can accomplish this by finding yourself a small roaster in your town and getting to know him or her. If you need help finding someone around you, let me know. I know roasters all over.
Second, get yourself a good quality burr grinder made for coffee. You can spend upwards of $400 for a grinder, and they are worth what they cost. You don't need to spend that much, but that one for $15 with the blades is just going to tear the beans up inconsistently.
Third, only grind the beans moments before you're ready to make and drink the coffee. Oxygen and light are enemies of good coffee. As soon as you grind a coffee bean the quality begins to deteriorate.

When you get yourself situated with a grinder and brew method, or maybe methods, let me know. I'll send you some fresh roasted coffee. That's a little side business/hobby/passion of mine.
Y'all play bass, I roast and drink coffee.

-Mike
 
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#14
BadSanta1281 said:
Mmmm... coffee.

I like whatever's on sale. Hot and bitter like my ex-girlfriend.
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"So let me ask you this: is it impossible to get a cup of coffee-flavored coffee anymore in this country? Huh? What happened to coffee? Did I miss a ******** meeting with the coffee? Huh? You can get every other flavor except coffee-flavored coffee. They got mochaccino, they got chocaccino, frapaccino, capuccino, rapaccino, al paccino."

–Dennis Leary
 
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#15
48thStreetCustom said:
"So let me ask you this: is it impossible to get a cup of coffee-flavored coffee anymore in this country? Huh? What happened to coffee? Did I miss a ******** meeting with the coffee? Huh? You can get every other flavor except coffee-flavored coffee. They got mochaccino, they got chocaccino, frapaccino, capuccino, rapaccino, al paccino."

–Dennis Leary
Click to expand...

Ha, reminds me of the Jim Gaffigan bit on milk.
Here we have this new milk that comes from cows.

-Mike
 
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#19
MJ5150 said:
Third, only grind the beans moments before you're ready to make and drink the coffee. Oxygen and light are enemies of good coffee. As soon as you grind a coffee bean the quality begins to deteriorate.
Click to expand...
I bought into this until I actually tried a 200gm preground pack and didn't miss a thing. The first coffee out of a new bag is a little zinger than the last out of the old one but not by enough to make me miss grinding.

I keep the bag sinched up at the top and it doesn't get over 25deg too often.

Bialetti 'machine' took some getting right. The right level of water is critical and once you find it you will know. When my coffee liquor comes out only just hot it is coming out the tasiest and faster than with a little too much water. I add a little water that goes on cold on the stove at the same time as the machine. Boom

The right amount of stuffing the cup is also critical. I make a volcano and rapping the side until it collapses in leaves it set to I can level it off with back of a knife and no excess no further tamping down.

I think @Oddly would approve of my brew. Even MJ5150 might not spit it out.

How do I know I have it down? I have had a few enthusiastic espresso buyers spontaneoslly give the thumbs up. Plus I only recall one long black I bought since I got it all down that I would hang up my gear for if it was 50c and on the way to work.

Mine is near dammit as good as that crazy good one if I get it perfect but it's still slighltly variable. I think it's the amount of coffee that makes it into the machine. I might have to start weighing it.
 
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