Miscellaneous Let's talk coffee 😁

[Alphorn]

If you grind your beans fresh go for small packages. I usually drink espresso brewed from fresh beans bought from a local roaster in 250 g bags. They last for one week. I gave up on 1 kg bags long ago as they turn very stale by the end. I‘m not very fuzzy about grinding but at least my grinder is timed to minimize variations. Espresso might be considered an art but it is not witchcraft.

 

[Targa]

Espresso might be considered an art but it is not witchcraft.

Though compared to instant it is all hubble bubble toil and trouble.

 

[Grumps]

This brings back memories of Lewis (Capt. Beeflat) from the old site. Him and his Pavoni.

 

[lig]

Every day starts with a triple Americano for me and a 1 scoop mushroom coffee (Ryze) 1 shot espresso cappuccino with foamed hemp milk for the missus.

Recently picked up a Breville Barista Touch after many years of great service from a Barista Express.

At our neighborhood coffeshop that habit would be about $13/day.

We reckon having the espresso makers on the job has saved us thousands.

Not super picky when it comes to beans but if just drinking straight up coffee I'll use a French press and grind some Blue Mountain beans.

Sometimes will make a batch of cold brew but normally go straight to the Breville.

I have fancy friends with the $$$ super automatic machines but I'm 100% happy with the Touch. Heats up much faster than the Express and perfect for hot water for making tea.

 

[wakyct]

I use an Aeropress, in the inverted fashion (so the water and coffee can sit a bit, then you put the mug on top and flip it over to press). Easier to clean than a cafetiere (what we call a French Press here) though for making the actual coffee I think the press is less trouble (and it can make more coffee of course).

 

[PigSquealer]

Next thing you’ll be saying there’s no Santa Claus.

Who ?

 

[PigSquealer]

Sacrilege!

I am relatively new to Bean to Cup, but the consensus by the hard cors seems to be that beans should be kept in an air tight container, each grid weighed out, and the espresso weighed to obtain the ideal ratio.

You're correct on the grind being an art, different beans, their age, you think you've got it nailed then something change.

I still have instant of a morning, can't be bothered messing around first thing.

Pay attention to the water temperature !!
Overheating any grind or bean releases oils that make for a bitter taste.
Get an understanding of the difference roasts.
A dark roast you brew and drink.
A medium roast you brew and let rest to bouquet a few minutes.
Lookup and study proper water temperatures for each.

If you at anytime see a pearlescent /rainbow residue on the surface. Well that’s oil and most likely bitter. Signs of overheating, burnt or old brew.

 

[Alphorn]

Though compared to instant it is all hubble bubble toil and trouble.

I don‘t consider instant to be digestible coffee.

 

[PigSquealer]

I don‘t consider instant to be digestible coffee.

Like anything brewed with hot water it’s an acquired skill. The directions are generic/ vague at best. Keep the water temperature and volume consistent. Increase or decrease the product to taste. I’ve never seen an 8oz mark on any coffee cup !
Don’t like it ? Try another brand.
I switch brands often. Best buy and on sale each month. Nescafé 100% Colombian or local store brand both.
Add Hot water, let cook a minute. Then add sugar or milk/ cream.
Premixing with any given brand doesn’t always work out… I think it’s a temperature thing ?

 

[Pete Effamy]

What we want to drink shapes the way that we make it of course. I prefer coffee that is defined by what you would get in an Italian city in the ‘80’s / ‘90’s. Maybe before, but I can’t speak from experience. To some degree still, though the infiltration of large cups / mugs full of a single or double shot swamped by milk is ever rising.

I include France in the above category too.

If Italian espresso is your thing then there are definite measures as well as methods. It’s a vast subject and the coffee served in London a few hundred years ago would not resemble my Italian espresso, or Cappuccino etc.

 

[LarryS]

Would rather drink it, but only in the morning, tea the rest of the day, black or with Alpro milk. Normal milk makes me feel sickly since getting myeloma

 

[mizmar]

I do have to give an honorable mention to a little Turkish restaurant, down the road, that does a smashing Turkish coffee.
This is a country that holds dearly to its tradition of the thinnest, lankyest, guaranteed disappointing coffee anywhere on the planet.

Don't know if they still do that, but turisty Greek islands used to offer Café or Nés as distinct options... A Greek coffee and a glass of water; very civilised... But talk about faffing... Boiling up a briki! and the cleaning!

Sometimes styles of coffee can be like any food, music, alcohol etc. A delight to sample local variations when travelling but not, necessarily, something to reproduced when you get home.

 

[Grumps]

A dark roast you brew and drink.

They darkly roast inferior beans so you can't tell the difference when they're burned.
I've avoided "dark roast" coffee beans, and especially those meant for "espresso", for many years now. Happily.

 

[Alphorn]

Turkish coffee brings up memories from a journey covering the whole of Turkey including Lake Van in the East. It was in the Eighties when we where still young and had little budget. We stayed in hostels and small guest houses dining in restaurants with the local people. We tried repeatedly to order Turkish coffee and failed. During our 5 week trip we encountered only Nescafe. That much about coffee tradition. Maybe it is different today, it certainly is in tourist hotspots.

 

[mizmar]

in the Eighties

We tried repeatedly to order Turkish coffee and failed.

It's a bit odd. But, as I posted, there was a time when tourists were expected to drink Nés, in Greece, anyway... And, probably, eat egg and chips!

 

[LarryS]

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[LarryS]

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[lig]

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[Jeanette]

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[Jeanette]

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