THE BORE
General => The Superdeep Borehole => Topic started by: Don Flamenco on February 11, 2013, 10:02:52 PM
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COFFEE
TALK ABOUT COFFEE
OMG JUST GOT HOME FROM THE ROASTER AND GOT A BAG OF MY FAVORITE (COSTA RICAN TARRAZU) AND THEY JUST FINISHED ROASTING IT BEFORE I GOT THERE AND I DIDN'T WANT TO DRINK A CUP AT 8PM BUT HOW OFTEN DO YOU GET THAT SHIT FRESHLY ROASTED AND I'VE BEEN USING MY AEROPRESS ANY EXCUSE I GET.
SO GO, TALK ABOUT COFFEE, TALK ABOUT IT, TALK TALK DON'T WASTE TIME
CELEBRATED DRINKERS OF COFFEE
PHILIP J. FRY - DRANK 100 CUPS AND ATTAINED MATRIX-LIKE SPEED
(http://i.imgur.com/bZN8AEO.gif)
GODOT FROM PHOENIX WRIGHT - THE BEST PHOENIX WRIGHT CHARACTER WITHOUT A SET OF KNOCKERS
(http://i.imgur.com/FEM2eFy.gif)
BRAD PITT IS SO BIG THAT MUGS WE CONSIDER NORMAL ARE SMALL TO HIM
(http://i.imgur.com/QeimiYs.jpg)
TYPES OF COFFEE -
LIGHT, MEDIUM, DARK CONTINUUM - TALK ABOUT YOUR FAVORITE
DARKER IS MORE BITTER, THICKER, STRONGER
MEDIUM IS MEDIUM
LIGHT IS LIGHT
ACIDITY LEVELS, CAFFEINE CONTENT, FLAVORS VARY BY VARIETY, BREWING METHOD ETC. PEOPLE ARE OBSESSED WITH THIS SHIT. I WONDER IF ANYONE MAKES A LIVING ENTIRELY OFF OF BEING A LATTE ARTIST YET.
STARBUCKS IS GROSS, BUT FRAPPUCINOS ARE THE BEST MILKSHAKES
YOU CAN MAKE IT WITH A PERCOLATOR, DRIP MACHINE, DRIP MANUAL, FRENCH PRESS, AEROPRESS, COLD BREW TALK ABOUT HOW YOU MAKE IT
YOU'LL WANT TO GRIND IT HOWEVER IT'S RECOMMENDED TO BE GROUND FOR YOUR PREFERRED BREWING TYPE, SAME WITH TEMPERATURE, BREWING TIME, ETC.
IT CAN BE SWEETENED WITH SUGAR
LESS ACIDIC AND SMOOTHER WITH MILK, CREAM
TOO MUCH OF EITHER AND IT'S DISQUALIFIED FROM BEING COFFEE THOUGH
GO GO GO GO GO GO GO GOGOGO-;U08
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i used to be a snob but now i don't care, gimme my hexa-shot venti americano at the bucks every morning
and then two red bulls
fuck you
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I thought this would be about Himuro
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I don't know shit about coffee beyond the fact that I need it to function.
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Going to give myself an Aeropress treat in a moment or two.
Cormacaroni's devotion to his drip style is not misplaced though; I am also a fan of The Drip Making technique.
In either case, pre-heating your cup is an easy win.
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The aeropress is the first time I've put much thought into my beans, brewing style, etc. It's helped me spend a fraction of the time brewing in the morning, so I put some effort into the prep, to wake up my brain. and it's made me crave the stuff all day. I've pulled a couple all-nighters in the past few weeks just for the hell of it. :lol
I got a coarse grind with my first pound, but then I saw in the Aeropress instructions that you're supposed to get fine drip. So this next pound will taste even better!
I have been preheating my cup after seeing you mention that-- definitely keeps it warmer longer. and when the press is sitting on the cup waiting for the water, it gets warmed up too.
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I got the Aeropress inverted thing down now. Basically it just allows for a proper brew and proper heating of the press. Still doesn't make a man cup of coffee though so boo. And it ends up not being any faster than drip due to all the palaver.
I should take some pics of my various bits of gear actually. I've tossed so much coffee shit over the years...kind of amazing how many BAD ways there are to make the stuff :lol
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wait, you're having it ground by the shop? Child please, get a grinder. Your roast can be as fresh as the morning sunrise today but that won't matter in 2 weeks when it's rancid. You have to grind fresh for each cup. Non-negotiable
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can you guys describe the inverted way again? You put the plunger in a little, then flip it over?
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wait, you're having it ground by the shop? Child please, get a grinder. Your roast can be as fresh as the morning sunrise today but that won't matter in 2 weeks when it's rancid. You have to grind fresh for each cup. Non-negotiable
i'm lazy and i drink it in a week. Stored in a air tight jar in my fridge, only opened to go in the press. I warm the scoops in the press up with a couple drops of hot water while the water heats up on the stove.
But your other suggestion to get a water thermometer-- got one coming from amazon tomorrow. I'll see how close my estimation was to 175f
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Question for the health conscious coffee drinkers here (mostly Cormac probably). What do you put in your coffee or do you just drink it black? I put a bit of milk and sugar into mine but I'm assuming that's probably a health no no so I'm wondering what are some better options.
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I make mine with heavy whipping cream and some Splenda. When that tax money gets in, I'm buying myself an electric kettle and an aeropress though. Normally i drink it drip style because it's convenient, and make a French press when I have more time to enjoy it.
Its true though about grinding your own beans. Just don't waste money on a blade grinder. Burr grinders aren't that much more expensive, they last longer, and you can choose what kind of grind you want.
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wait, you're having it ground by the shop? Child please, get a grinder. Your roast can be as fresh as the morning sunrise today but that won't matter in 2 weeks when it's rancid. You have to grind fresh for each cup. Non-negotiable
i'm lazy and i drink it in a week. Stored in a air tight jar in my fridge, only opened to go in the press. I warm the scoops in the press up with a couple drops of hot water while the water heats up on the stove.
But your other suggestion to get a water thermometer-- got one coming from amazon tomorrow. I'll see how close my estimation was to 175f
Man, you're a squealer aintcha. Don't worry, i have experience bringing your type to heel
Serious coffee people will tell you that you need to brew within TEN MINUTES of grinding. A week is :lol The more you drink, the more you will realize how crappy your old grounds taste vs the new ones. Get a grinder, IT'S THE LAW
The inverted way (which, let's face it, HAS to be The Bore standard basically) -
- put the plunger in the end of the brewer to seal it (I advise a test run with cold water...)
- put the grounds into the brewer from the top
- add a little water to the grounds, stir for 20-30 secs
- fill up to the top, leave for another 30 secs or so to brew
- add the filter and cap to the top of the brewer
- CHECK THAT IT IS FIRMLY CLOSED
- flip it over onto your cup and press it out
- never do it the other way again
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I do own a grinder, I just got lazy at some point last year. But I will try a taste test. This bag ground vs. whole bean next bag. I'll buy the whole bean bag and make a shot with the last scoop of the ground stuff. It'll be a week to 9 days old, but stored like I said the whole time. I'll sip a shot of one black, clear the palette, try the other. and i'll report back.
I'll post the temperature test tomorrow.
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of course it has to be a GOOD grinder, and you have to find the right grind for that type of bean and brewing method (as you have discovered). So if you're going to do it right, it'll take a lot more than a single taste test.
But as i said in that other thread, that's the fun of it. You're never just like OK DONE I HAVE PERFECTED COFFEE AND ON THE 7TH DAY I SHALL MOFUCKIN REST
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this one:
http://www.amazon.com/203-42-Electric-Coffee-Grinder-Stainless/dp/B00004SPEU/ref=sr_1_1?ie=UTF8&qid=1360670419&sr=8-1&keywords=coffee+grinder
but i'm gonna guess that you are talking about a grinder with settings for exact grind specifications or something? I'd probably draw the line before that.
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For $29.99, you can get this one right here, and it would do everything you needed it to. There's no need to pay a TON of money for one, just as long as it's a burr grinder and it has a lot of options.
http://www.amazon.com/Mr-Coffee-BVMC-BMH23-Automatic-Grinder/dp/B004T6EJS0/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1360670953&sr=1-2&keywords=burr+coffee+grinder (http://www.amazon.com/Mr-Coffee-BVMC-BMH23-Automatic-Grinder/dp/B004T6EJS0/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1360670953&sr=1-2&keywords=burr+coffee+grinder)
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Your best option on a budget is manual -
http://www.amazon.com/Hario-MSS-1B-Mini-Coffee-Grinder/dp/B001804CLY
I have this and it is pretty great. Pain in the ass grinding manually of course but you get what you pay for. If you get into espresso (which is the heart and soul of coffee IMHO) you'll need something with consistency, fine control and a wide variety of settings.
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yeah, i'm not grinding my coffee manually first thing in the morning. I already don't like grinders because they're too loud in the morning.
I could live with that $30 one though, thanks! added it to my wish list.
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Coffee should be an option, not a necessity.
I used to drink coffee all day. I have one cup at work per day. 2 if I'm a little hungover. Then I just drink water the rest of the day.
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Cool story bro
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In this thread, we drink liquid gold or GTFO
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Question for the health conscious coffee drinkers here (mostly Cormac probably). What do you put in your coffee or do you just drink it black? I put a bit of milk and sugar into mine but I'm assuming that's probably a health no no so I'm wondering what are some better options.
Butter / heavy cream / coconut oil if I'm treating it as a meal substitute. I think fat is healthy, YMMV. Most of the time I only want it black though
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Interestingly enough, it's viewed by the scientific community as the preferred hot beverage of choice by people who were molested when young.
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Like your mom
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Oh shit, sorry guys. Coffee was just rendered obselete.
http://finance.yahoo.com/news/mountain-dew-introduces-breakfast-drink-050318239.html
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I make Americanos during the week and then pull out the French press on the weekends.
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Question for the health conscious coffee drinkers here (mostly Cormac probably). What do you put in your coffee or do you just drink it black? I put a bit of milk and sugar into mine but I'm assuming that's probably a health no no so I'm wondering what are some better options.
Butter / heavy cream / coconut oil if I'm treating it as a meal substitute. I think fat is healthy, YMMV. Most of the time I only want it black though
have you tried sweetened condensed milk? It's a bit too sweet but really good if you're in the mood for a super sweet carmel-ish coffee.
I'm gonna try an inverted cup now.
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Condensed milk and coffee is a treat that I don't allow myself to have very often. Sooo good, though.
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Liquid meth for the sophisticant.
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After trying my new thermometer and using that new technique-- 175 f, inverted coffee is awesome and that'll be my standard from now on. Came out with a perfect americano with a bit of cream and sugar. I gotta chill out on drinking it at all hours of the day and night though :lol I'm thinking of getting a decaf blend for night. The same place I got the tarrazu has some nice swiss decaf.
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Liquid meth for the sophisticant.
whatever, meth is perverted and deadly coffee for the trailer trashese.
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Vietnamese-style coffee with condensed milk was a big deal in Tokyo for a hot minute. It's not bad but I just don't eat anything much sweet except occasional bits of fruit or dark chocolate. (hey we were talking about healthiness, you asked for it).
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After trying my new thermometer and using that new technique-- 175 f, inverted coffee is awesome and that'll be my standard from now on. Came out with a perfect americano with a bit of cream and sugar. I gotta chill out on drinking it at all hours of the day and night though :lol I'm thinking of getting a decaf blend for night. The same place I got the tarrazu has some nice swiss decaf.
Naw, the good news is you are far from perfect :lol
I'm guessing your coffee is at least as good as in most chain stores like Starbucks now though (is there even another one left in the US?)
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I use a Keurig :-[
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I drink plain, black luke-warm instant nestcafe coffee because I hate myself.
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You might want to upgrade your mugs/cups too. I like these a lot, although they are obviously fragile. Double-walls keep hot drinks hot and cool drinks cool:
(http://ec2.images-amazon.com/images/I/414Z5oEjW5L._SL500_AA300_.jpg)
Heavy ceramics are also good at retaining heat. I like these Illy cappucino cups for espresso and small cups of coffee (i.e. Aeropress style)
(http://ec2.images-amazon.com/images/I/11hKNbk6NRL._SL500_AA300_.jpg)
I've mostly gone back to this Hario V60 dripper vs the Aeropress. The Aeropress is no faster once you factor in heating cups and adding a longer brew time etc. And it's fiddly and accident-prone if you use the inverted technique. Drip into a glass mug is infallible, 'cause you can always see how much room you have left in the mug
(http://ecx.images-amazon.com/images/I/31WuHoXlGJL._SL500_AA300_.jpg)
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I drink plain, black luke-warm instant nestcafe coffee because I hate myself.
I knew both of these things without you having to spell 'em out
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After trying my new thermometer and using that new technique-- 175 f, inverted coffee is awesome and that'll be my standard from now on. Came out with a perfect americano with a bit of cream and sugar. I gotta chill out on drinking it at all hours of the day and night though :lol I'm thinking of getting a decaf blend for night. The same place I got the tarrazu has some nice swiss decaf.
Naw, the good news is you are far from perfect :lol
I'm guessing your coffee is at least as good as in most chain stores like Starbucks now though (is there even another one left in the US?)
No way. I got a nice, thick double shot out of it. They pay even less attention to what they're doing there than I do to how i'm brewing mine. Their beans are also worse and their americano would be way more watered down. And that bitter after taste just doesn't go away. And yeah, in major metropolitan areas in the U.S., Starbucks is fucking everywhere. They do have them across the street from each other and on each corner and all over the place in downtown Chicago. The sidewalks are that traffic heavy in the morning, to where this layout really does double/triple/quadruple business in the space of a few blocks. And everyone's running in and out of them all day. Pretty much any commercially and residentially developed area has one. Starbucks has a hold on the market that Nintendo had a flirt with during the wii's lifespan---the soccer moms and kiddies. A lot of average American parents just kinda suck at saying "no" to a huge coffee milkshake with a cup of whipped cream on top and a fucking fried snickers bar sticking out of it for their chubby 8 year old.
But there are tons of local and higher quality places too, so it's not like there's a problem getting something better. People just drink a shitload of fuckin' coffee. It's insane.
edit: I'd love to buy new cool mugs, but nah. That's on my after I move list.
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(http://ec2.images-amazon.com/images/I/41HILX29VML._SL500_AA300_.jpg)
You also want a proper pouring kettle for pour-over coffee. These are cheap and well worth it. Without one of these you can forget about pouring in small circles which is one of those things you'll all say is silly and fussy until you actually do it and curse how much time you wasted not doing it
here is a decent guide to using it: http://vimeo.com/28697855
Note how he uses the extraction time and the weight of the beans to work back to what kind of grind he uses. This is the same for espresso or any other type of coffee. If you time how long it takes, you will then know whether you should try grinding finer (to extract slower) or coarser (faster). Note that the extraction time varies depending on time off-roast, which is another reason why you shouldn't have the beans ground for you. Freshness aside, even if it is awesome the first day, it won't be the right grind setting for a week later most likely.
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Lots of great chains in the Seattle area. Herkimer, Zoka, Stumptown (from Portland and also in NYC), Lladro, Lighthouse Vita, etc.
It's funny, we pass seven coffee shops on the way to our neighborhood Herkimer location.
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Got my Aeropress yesterday and made a cup with it last night and...
IT WAS FUCKING AMAZING.
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I'm not seeing an image load there. You might want to re-host.
I bought a cone filter for drip to see how I feel about it; I was using this pretty hardcore at the Japanese job, left it there for my fellow addicts. Using the new one today, I remembered why I like this; it's perhaps even a little more meditative a process than the aeropress.
But I like feeling like a mad scientist, and syringe-like gear aids me in that.
Coffee should be an option, not a necessity.
I used to drink coffee all day. I have one cup at work per day. 2 if I'm a little hungover. Then I just drink water the rest of the day.
You may be in the wrong thread.
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I'm not seeing an image load there. You might want to re-host.
I bought a cone filter for drip to see how I feel about it; I was using this pretty hardcore at the Japanese job, left it there for my fellow addicts. Using the new one today, I remembered why I like this; it's perhaps even a little more meditative a process than the aeropress.
But I like feeling like a mad scientist, and syringe-like gear aids me in that.
Coffee should be an option, not a necessity.
I used to drink coffee all day. I have one cup at work per day. 2 if I'm a little hungover. Then I just drink water the rest of the day.
You may be in the wrong thread.
Fixed it the simple way.
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A necesary evil.
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Got a pound of Stumptown Holler Mountain this morning, on my fourth cup. Ohhh yeeeeaaahhh....
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Bought a 1/4lb espresso blend cause I was feeling adventurous-- goddamn, it's so good.
and now I realize that the problem with starbucks is not just that they serve bad coffee, but they ruin people's perceptions of coffee as well. I just made a thick double shot of espresso, brewed as we've discussed, and not only is it not bitter, but it tastes incredible. Dark, but not burnt to shit and cut with shredded tires.
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you didn't make espresso in your Aeropress, dude - it's simply not possible.
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I've had pretty good espresso shots at Starbucks in Japan ('cause minimum wage workers here care a lot more than you'd expect) but considering the price, they're sub-par. In general their coffee isn't outright awful or anything but people almost never taste it 'cause of all the milk/cream/flavored sugar in it so why bother?
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Yeah, Aeropress can make a pretty thick brew, and you can do a few things which make it espresso-like, but the actual process differs from espresso, in that the amount of water and the level of pressure are both significantly different.
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i just like coffee brehs
I'm going back to foldger's. Every time I make coffee, I have Cormac over my shoulder going "nope, no, awwww, what are you doing?! Your technique is terrible--don't go to wipe off the stirrer while it's still brewing, you're wasting time! Look, look! 10 seconds over the limit, that batch is not fit for human consumption, pour it out, do it again." And chronovore's with him, pointing and laughing as I collapse into tears in my kitchen.
(but that is good to know so I don't look dumb irl :lol )
(http://ec2.images-amazon.com/images/I/41HILX29VML._SL500_AA300_.jpg)
You also want a proper pouring kettle for pour-over coffee. These are cheap and well worth it. Without one of these you can forget about pouring in small circles which is one of those things you'll all say is silly and fussy until you actually do it and curse how much time you wasted not doing it
here is a decent guide to using it: http://vimeo.com/28697855
Note how he uses the extraction time and the weight of the beans to work back to what kind of grind he uses. This is the same for espresso or any other type of coffee. If you time how long it takes, you will then know whether you should try grinding finer (to extract slower) or coarser (faster). Note that the extraction time varies depending on time off-roast, which is another reason why you shouldn't have the beans ground for you. Freshness aside, even if it is awesome the first day, it won't be the right grind setting for a week later most likely.
I hear eating bread permanently puts yeastogens in your saliva stream, which can create a bitter flavor when they come into contact with the coffee's precious sub-oils. Should I stop eating bread?
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My wife - obviously a contender for 'Thickest-Skinned Women in Entire Universe' already, i mean she lives with me and is a vegetarian - will straight-up make Nescafe in front of me and be like What? It's delicious
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My relatives serve it to us, it's kinda okay. The best part is that my brother and I had no idea and thought it was some decent coffee. My cousin has some weird way of whipping it up with milk and sugar to make a really strong shot of it that tastes way better than preparing it normally.
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i take the view that not eating meat has destroyed the part of her brain that registers taste
Nescafe is vile but for 20 years it was the only experience of coffee I had. Then I came to Tokyo and got served 1,000 yen coffee in Ginza with gold flakes in it and I was lost
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<3 coffee. I even made a collage of coffee in the shape of a coffee cup in Photoshop.
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i take the view that not eating meat has destroyed the part of her brain that registers taste
Nescafe is vile but for 20 years it was the only experience of coffee I had. Then I came to Tokyo and got served 1,000 yen coffee in Ginza with gold flakes in it and I was lost
When I went to Europe, the most shocking experience was seeing NesCafe Cafes. That's just not right.
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Seeing Europeans drink nothing but NesCafe at home melted my brain.
i just like coffee brehs
I'm going back to foldger's. Every time I make coffee, I have Cormac over my shoulder going "nope, no, awwww, what are you doing?! Your technique is terrible--don't go to wipe off the stirrer while it's still brewing, you're wasting time! Look, look! 10 seconds over the limit, that batch is not fit for human consumption, pour it out, do it again." And chronovore's with him, pointing and laughing as I collapse into tears in my kitchen.
:rofl
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My wife - obviously a contender for 'Thickest-Skinned Women in Entire Universe' already, i mean she lives with me and is a vegetarian - will straight-up make Nescafe in front of me and be like What? It's delicious
In fairness, you straight up cook bacon in front of her and, are like, "WAT? EET EES DELISHUS."
i just like coffee brehs
I'm going back to foldger's. Every time I make coffee, I have Cormac over my shoulder going "nope, no, awwww, what are you doing?! Your technique is terrible--don't go to wipe off the stirrer while it's still brewing, you're wasting time! Look, look! 10 seconds over the limit, that batch is not fit for human consumption, pour it out, do it again." And chronovore's with him, pointing and laughing as I collapse into tears in my kitchen.
(but that is good to know so I don't look dumb irl :lol )
(http://ec2.images-amazon.com/images/I/41HILX29VML._SL500_AA300_.jpg)
You also want a proper pouring kettle for pour-over coffee. These are cheap and well worth it. Without one of these you can forget about pouring in small circles which is one of those things you'll all say is silly and fussy until you actually do it and curse how much time you wasted not doing it
here is a decent guide to using it: http://vimeo.com/28697855
Note how he uses the extraction time and the weight of the beans to work back to what kind of grind he uses. This is the same for espresso or any other type of coffee. If you time how long it takes, you will then know whether you should try grinding finer (to extract slower) or coarser (faster). Note that the extraction time varies depending on time off-roast, which is another reason why you shouldn't have the beans ground for you. Freshness aside, even if it is awesome the first day, it won't be the right grind setting for a week later most likely.
I hear eating bread permanently puts yeastogens in your saliva stream, which can create a bitter flavor when they come into contact with the coffee's precious sub-oils. Should I stop eating bread?
Ah, no! No, boo! I'm just happy you're drinking coffee which you're enjoying more. And I've called the stuff coming out of Aeropress "espresso" by mistake as well, which is why I felt compelled to chime in.
Also, :lol at "yeastogens."
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Bumping this shit.
I got an Aeropress of my own and some faggoty fair trade coffee. I took it into work, ground some coffee up, and made a cup. It was :krs in my mouf. One of the ladies stopped in and was curious about the Aeropress. I showed her how to use it and she was all :krs about it. Word soon spread and people were using the Aeropress all throughout the day. Once I told them where to get it, most of them sent me a message or told me that they ordered it. You guys should get a commission off of these sales, good work. Great coffee.
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remember, inverted or go home (see my post above)
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I barely use the Aeropress for reals though...regular drip is just better and no harder for me
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I'm using it EVERY day now. I haven't used my drip maker since I got it. And you're right, Cormac. Inverted or go home.
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invert that shit, wet the tip, plunge slowly and deeply into the bottom, 'tis the way of the Bore
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I've become a fan of Turkish Coffee thanks to a local joint that servers it.
(http://www.bodrumpeninsulatravelguide.co.uk/wp-content/uploads/2011/09/TurkishCoffee.jpg)
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invert that shit, wet the tip, plunge slowly and deeply into the bottom, 'tis the way of the Bore
/thread
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I've become a fan of Turkish Coffee thanks to a local joint that servers it.
(http://www.bodrumpeninsulatravelguide.co.uk/wp-content/uploads/2011/09/TurkishCoffee.jpg)
I've drank Turkish coffee a few times. I tried making it at home once, but I couldn't get the burr to grind that fine. It's good stuff, but you have a lot of texture to push past as well as a need to brush your teeth afterwards.
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I'm on my second pint now, on some delectable, Trans-fair-trade Mexican, Seattle small batch roasted, stuff my cousin brought back to Japan for me from his biz trip. So, so, good.
And I have to confess, I'm back on drip filter for a bit. As Cormacaroni said, its just hard to do volume with the Aeropress.
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I'm good with my one cup at a time. It's so worth it.
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I'm on my second pint now, on some delectable, Trans-fair-trade Mexican, Seattle small batch roasted, stuff my cousin brought back to Japan for me from his biz trip. So, so, good.
What brand?
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"7 Coffee Roasters" - organic transfair: Mexican Chiapas, and Ethiopia Sidama.
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Chrono - this is where I get all my coffee. Prices are waaay better than brick-and-mortar stores generally, and they roast to order and have a huge selection. Dunno about shipping to Kansai but i doubt it's more than 500 yen for a box of 1.5kg-plus
http://www.amazon.co.jp/s?ie=UTF8&field-keywords=honu%E5%8A%A0%E8%97%A4%E7%8F%88%E7%90%B2%E5%BA%97&index=food-beverage&search-type=ss
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"7 Coffee Roasters" - organic transfair: Mexican Chiapas, and Ethiopia Sidama.
Huh. They're wholesale only.
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Chrono - this is where I get all my coffee. Prices are waaay better than brick-and-mortar stores generally, and they roast to order and have a huge selection. Dunno about shipping to Kansai but i doubt it's more than 500 yen for a box of 1.5kg-plus
http://www.amazon.co.jp/s?ie=UTF8&field-keywords=honu%E5%8A%A0%E8%97%A4%E7%8F%88%E7%90%B2%E5%BA%97&index=food-beverage&search-type=ss
Thanks! I'll have a peek!
"7 Coffee Roasters" - organic transfair: Mexican Chiapas, and Ethiopia Sidama.
Huh. They're wholesale only.
My cousin might have convinced a shop to part with some beans...? I dunno, the tiny bags look like retail-purchase focused sizes.
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Chrono - this is where I get all my coffee. Prices are waaay better than brick-and-mortar stores generally, and they roast to order and have a huge selection. Dunno about shipping to Kansai but i doubt it's more than 500 yen for a box of 1.5kg-plus
http://www.amazon.co.jp/s?ie=UTF8&field-keywords=honu%E5%8A%A0%E8%97%A4%E7%8F%88%E7%90%B2%E5%BA%97&index=food-beverage&search-type=ss
Thanks! I'll have a peek!
"7 Coffee Roasters" - organic transfair: Mexican Chiapas, and Ethiopia Sidama.
Huh. They're wholesale only.
My cousin might have convinced a shop to part with some beans...? I dunno, the tiny bags look like retail-purchase focused sizes.
Oh, I'm sure you can buy their beans at Whole Foods or PCC. I just hadn't heard of them before.
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It's good stuff; the Mexican beans are surprisingly complex.
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Aeropress inverted method - done one-handed no less
(if anyone knows how to embed this shit, lemme know...i made this with Vine but it's proving a pain in the ass for various reasons. Seems the forum no longer has a Flash embed button?)
http://tinypic.com/player.php?v=zkprma&s=6
http://tinypic.com/r/2q8ajcz/6
http://tinypic.com/r/rwjv3m/6
http://tinypic.com/r/28858bn/6
http://tinypic.com/r/rjh9h0/6
http://tinypic.com/r/sc6vyr/6
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I'm good with my regular ass coffee maker making Folger's or Yuban. People that take coffee this seriously are like dudes that buy expensive shaving kits :beli
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wow, there is having shitty taste which is merely
:noah
...and then there is trumpeting your pride in it which is
:kobeyuck
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wow, there is having shitty taste which is merely
:noah
...and then there is trumpeting your pride in it which is
:kobeyuck
:pacspit
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Aeropress inverted method - done one-handed no less
(if anyone knows how to embed this shit, lemme know...i made this with Vine but it's proving a pain in the ass for various reasons. Seems the forum no longer has a Flash embed button?)
http://tinypic.com/player.php?v=zkprma&s=6
http://tinypic.com/r/2q8ajcz/6
http://tinypic.com/r/rwjv3m/6
http://tinypic.com/r/28858bn/6
http://tinypic.com/r/rjh9h0/6
http://tinypic.com/r/sc6vyr/6
Which elixir were you preparing with your other hand?
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holding the phone, duh
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You don't rinse the paper before using the press?
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what yall too good for instant coffee? damn good with milk and sugar
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the upside down method is the best! I agree with groo about wetting the filter completely. I have bad luck with grounds falling through, that kinda mitigates it.
My drip machine has been slowly making its way to the trash bin (it's old and kinda gross anyway.)
I get my grounds from this place. They do mail order too:
https://www.coffeeandtea.com/
so good and decently priced. and damn i wonder when they bought that domain name.
also got a bag of some Intelligentsia blend, but that shit was expensive and seemed a bit too dried out.
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You don't rinse the paper before using the press?
it usually is wet anyway 'cause the press is wet. BEAR IN MIND I AM FUCKING AROUND WITH VINE AND DOING IT ALL ONE-HANDED
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You don't rinse the paper before using the press?
it usually is wet anyway 'cause the press is wet. BEAR IN MIND I AM FUCKING AROUND WITH VINE AND DOING IT ALL ONE-HANDED
Just buy a helmet and one of these:
http://www.gizmag.com/optrix-hd-iphone-sport-camera/20807/
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this praise isn't just some gaf-style launch day hype. this thing is for real.
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do you have a trader joe's by you? they have a bunch of good bean blends for cheap.
the grinding part is annoying. i've been going back and forth getting it ground and whole bean and I'm not noticing any difference in flavor. and that's like the last sound I want to hear right when I wake up.
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Well, ive been getting pre ground bags and they taste pretty good, we put them in sealed jars too. Certainly dont taste rancid imho.
I'll check out trader jew's though, they usually dont break the bank.
Costa Rican Tarrazu and Smooth+Mellow are my faves. The tarrazu has actual coffee oils all over the inside of the can :drool
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but then i have to get the grinder and the faggy fair trade beans and grind the beans and learn the technique and aregghghahg
but then again, I am a morning person (up at 5-7 everyday) and i love early morn rituals so a nice cup of black in the morning might just be for me
Just FYI, I love my Aeropress, but I've been using drip method again recently. As Cormacaroni pointed out, the Aeropress makes a fairly small amount of coffee. So if you're wanting a big cup in the AM, definitely consider that.
Fresh-ground is the bigger factor between the brewing methods, but you can compensate a bit by using more grounds. It's not the same, but it's helpful.
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When you say drip, what are you talking about exactly?
Regular old coffee maker. Think "Bunn" or "Mr. Coffee."
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grinding beans with a hand grinder ($10 or so, see above) takes no longer than lathering up some fancy shaving soap...and you can actually consume it later
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When you say drip, what are you talking about exactly?
Sorry, good point: I'm using a cone filter, paper filter, the 2x4 size, same as I use for a full pot of coffee in the morning. I don't measure the beans before grinding, I just eyeball it based on the potency of the roast I've got going.
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Why do you prefer drip over, say, a french press?
I used to do French press quite a bit, but cleaning the works is actually kind of a pain in the ass. Drawing the plunger back out from the bottom of the glass receptacle, I just make a huge mess. And then trying to get the grounds out from it without putting a bunch of extra liquid in the trash is also a problem.
Lastly, I'm not all that fond of the silt which collects the bottom of a glass after making it with a French press. However the additional oils in the resulting coffee do tend to make quite a robust taste. So I guess it's mainly the mess that bothers me.
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My morning coffee is pretty pathetic, but whatever:
-Great Value brand medium dark coffee run through a K-cup brewer
-A bit of milk
-A dash of cinnamon
-Some Sweet 'n Low
-Hazelnut liquid flavoring
-A drop of vanilla
-A bit of chocolate syrup
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just grind it too fine for the press, use it right side up, voila, silt
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I love the silt so much! I guess I'll stick to the press for a while. (http://i.imgur.com/h3bIpAr.png)
My cleaning process was to put a little water back I. The receptacle, swirl it to loosen the packed grounds, then dump the sludge in the garbage. Messy.
How do you clean yours?
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Ah, we don't have garbage disposals in Japan. :-\
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bought the darkest roast they have at my local place, which is called "northwest blend." Used to think I hate dark roasts because I associated it with extreme bitterness...but now that I'm making coffee correctly, it's fucking good, maybe my favorite.
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Been abusing the hell out of the Tassimo dealie my parents have at their place. What is the coffee snob stance on those things? I think it's pretty good.
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Enjoy your dishwater.
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:lol Appropriately snobby.
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my hershey squirts after eating habanero wings would be tastier
jk, i dunno, i've never had it or keurig cups.
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Been abusing the hell out of the Tassimo dealie my parents have at their place. What is the coffee snob stance on those things? I think it's pretty good.
(http://i.imgur.com/1GQMZ.gif)
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:yeshrug
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Still no espresso talk in here. I think I am finally getting the hang of my machines (Gaggia Classic espresso machine, Gaggia MDF grinder). It just takes a while to figure out how much coffee to use, how fine to grind it, how tight to tamp it, how long to extract for etc. And each of those factors affects all the others. But I am consistently pouring good espresso now, and it's a huge upgrade from my last machine, a semi-automatic Starbucks Barista.
Here's how you know it's good espresso - it takes seconds to drink but you're still tasting it all over the inside of your mouth an hour later
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you sure you're talking about espresso, or something else that's quick to injest :teehee
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injest
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:jada
....
:noah
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I got a quarter-pound of 100% Extra Fancy grade Kona from my local roaster for the family on Mother's Day and made everyone cups with the Aeropress.
$40 a pound for THAT? :lol The most remarkable thing about it was how "clean" the flavor was. It doesn't linger at all, which is unique and I wish more coffees were like that. But that was at the expense of a fuller flavor (and I was doing two scoops per cup, as usual.) It didn't taste like anything special or even as good as the beans I normally buy.
What did I miss that I was supposed to get? Or have I been had by marketing.
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Kona is overpriced for the most part, same with anything Jamaican. You can find better coffee all over the place for less than half the price.
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I've never liked Kona coffee, it's just ... coffee.
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Kona coffee is highly priced because of it's uniqueness. It's the only arabica bean grown on U.S. soil, so it is highly sought after.
Jamaican coffee, on the other hand is not rare at all and shouldn't be over-priced. HOWEVER, Blue Mountain coffee from Jamaica is extremely rare and considered a delicacy. I've never had it myself, but I've been told that it's pretty damned-good stuff.
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ah, that's good to know. we all got a good laugh about it on mom's day, so I guess that was worth it (it's "whore coffee"...you pay it to go away quickly after you're done...my family is weird sometimes) glad I only got a 1/4lb!
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I've had some good Kona, but it is not the average case. Most roasters give Kona the lightest roast they can, to preserve the delicacy of it. On the other hand I prefer a medium or dark roast, and when I found some Kona Peabody which had been given a fair look at the inside of a roaster, it was very good.
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Kona coffee is highly priced because of it's uniqueness. It's the only arabica bean grown on U.S. soil, so it is highly sought after.
Jamaican coffee, on the other hand is not rare at all and shouldn't be over-priced. HOWEVER, Blue Mountain coffee from Jamaica is extremely rare and considered a delicacy. I've never had it myself, but I've been told that it's pretty damned-good stuff.
Nope. They're both overpriced because they're brands people are familiar with. Blue Mountain is the biggest swindle in coffee.
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Neither of those coffees are brands. They're regions where the coffee is grown, and that is what makes people want them. I agree that they're both swindles to a certain extent.
In all honesty, Blue Mountain coffee is extremely rare to find by itself. Most of the time, coffee that is marketed as being "Blue Mountain" is mostly a blend of coffees from all over Jamaica with a little bit -or none at all- of Blue Mountain thrown in. I've been told that Kona is the same way.
You want to talk about brands that people are familiar with? Folgers, Maxwell House, Dunkan Donuts, and Starbucks. (Rated in order of fanciness! :derp)
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yeah, the packages usually say "KONA blend"
I started ruining my coffee with MCT oil. pretty amazing stuff that wakes you right up more than caffeine itself but makes the first few sips pretty oily. thankfully it's 100% tasteless/odorless
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Does heat have any transformative effect on MCT oil?
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it says on the bottle you can cook but not fry with it, so 180f water should be fine
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Neither of those coffees are brands. They're regions where the coffee is grown, and that is what makes people want them. I agree that they're both swindles to a certain extent.
They're brands in how they are marketed. You just said you can get away with adding just a touch of each and call it that. You know why? Because they realized they could market the shit out them simply by slapping the name on them. I've never had either one that comes close to the best stuff coming out of Guatemala, Costa Rica, Somalia, Colombia etc. (and I try more coffee than anyone on the 'bore by a good country mile).
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I don't think you can call it a pure bag of a particular bean when it isn't without adding "blend"
The Hawaiian gov't has an official grading system for Kona:
http://www.konamountaincoffee.com/kona-coffee-information/coffee-grading.html
it's just that even with that officialness, it's still pretty whatever.
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Neither of those coffees are brands. They're regions where the coffee is grown, and that is what makes people want them. I agree that they're both swindles to a certain extent.
In all honesty, Blue Mountain coffee is extremely rare to find by itself. Most of the time, coffee that is marketed as being "Blue Mountain" is mostly a blend of coffees from all over Jamaica with a little bit -or none at all- of Blue Mountain thrown in. I've been told that Kona is the same way.
You want to talk about brands that people are familiar with? Folgers, Maxwell House, Dunkan Donuts, and Starbucks. (Rated in order of fanciness! :derp)
The meaning of "brand" is both what you've defined it to be, and in a broader sense it is also as Steve Contra had stated. Brand itself is fairly fluid (no pun intended). Ze Frank had a brilliant bit on this, but his old site isn't working right now. Here's a transcript, which lacks the timing and punch of the original video:
http://www.zefrank.com/thewiki/the_show:_08-29-06
The entire summary of which can be stated, "A brand is an emotional aftertaste that's conjured up by, but not necessarily dependent on, a series of experiences."
Kona, itself, as a brand associated with coffee has tremendous value. This is why Hawai'i protects that brand with policies, or attempts to, as Lion Coffee's Kona Blend is pretty much the crappiest coffee around.
Champaign-as-a-brand has similar value, to the point where France briefly succeeded in getting other white sparkling wines to discontinue referring to themselves as "champaign." I'd always wondered what would happen if a sparkling white wine had been grown in Champaign, Illinois during that period. I mean, other than a rather poor wine being created.
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I see the point that both you and Steve are making. It's like bourbon isn't "bourbon" unless it's made in Kentucky.
Anywho, I've tried a Kona blend but never one from Blue Mountain. TBH, I don't like coffees that come out of the Americas that much. My heart, as far as coffee is concerned, is in Africa. I generally prefer stuff that comes out of Ethiopia.
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i'd like to try that cat shit coffee at least once before i die
http://en.wikipedia.org/wiki/Kopi_Luwak
...actually i take that back. sounds like it would be a similar experience as the Kona, except i'd be paying $100 to cat shit
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Wow, I'd never even heard of that before. Sounds interesting!
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I think it's the grind, beans, heat, and amount of pressure that makes espresso what it is? I got schooled on it a few pages back when I called aeropress coffee "espresso."
I want that cold brew thing for the summer!
edit: only $32 at amazon, sweet. and the concentrate really stays good for weeks?! might just switch over altogether.
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http://www.funraniumlabs.com/the-black-blood-of-the-earth
This guy is a FOAF, so I'm supposed to meet him the next time I'm in the USA and our mutual friend is not-in-China.
I am excite.
As for espresso, and why AeroPress is technically not-espresso, I'd say it's down to these:
- The amount: A single shot of espresso is like a "shot" of liquor, it is a more-or-less decided amount. The AeroPress makes about a cup or cup-and-a-half of joe; I don't think the machine works optimally if you'd just make a shot's amount.
- Blooming the grounds: The best AeroPress technique uses a 10 second pre-moistening of the grounds, while espresso is a burst process, for lack of knowing the correct term in my ignorance.
- Steeping: grounds are steeped in AeroPress, whereas the espresso is out of contact with water until the "pull" begins.
Honestly though, I am no expert. I would call the AP's coffee "espresso-like" if only to keep some safe distance between me and the cajoling of espresso purists, who are --to a man-- completely insane.
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feel of espresso, in ninja theory terms
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As for espresso, and why AeroPress is technically not-espresso, I'd say it's down to these:
- The amount: A single shot of espresso is like a "shot" of liquor, it is a more-or-less decided amount. The AeroPress makes about a cup or cup-and-a-half of joe; I don't think the machine works optimally if you'd just make a shot's amount.
- Blooming the grounds: The best AeroPress technique uses a 10 second pre-moistening of the grounds, while espresso is a burst process, for lack of knowing the correct term in my ignorance.
- Steeping: grounds are steeped in AeroPress, whereas the espresso is out of contact with water until the "pull" begins.
Honestly though, I am no expert. I would call the AP's coffee "espresso-like" if only to keep some safe distance between me and the cajoling of espresso purists, who are --to a man-- completely insane.
That's actually a really good description of why the two are not the same.
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I guess you could make just a shot with it. It's not meant for it, but it's possible. The other thing that would have to be taken into account is the bean being used in the AP. If it's not roasted to espresso standards, it's not espresso.
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The steeping/blooming makes sense but why does an Aeropress not optimally make a shot? That's almost exclusively what I make--a single shot.
Oh, for that I was just thinking about the manufacturer's instructions and the other fan-made "optimal" cup of AeroPress videos I'd seen. If you're making single shots and it is tasty, then my argument is not valid. HOWEVER, I am going to add one more point to my post:- Density of grounds: Espresso uses a puck of compressed grounds, through which water or steam is rapidly processed. AeroPress starts with loose grounds, which result in a puck by the end of the press, but are not compressed from beginning to end of the procedure.
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Am currently WIRED AS FUCK on Phil'z Coffee's Ambrosia. Good god, it's after 5PM, what was I thinking. I'll be awake until Monday.
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I'm drinking shitty work coffee today. At least it's not instant stuff.
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So like I mentioned earlier, my buddy purchased a $12,000 roaster. He and three other guys started a coffee roastery here in Oklahoma and have started selling and sourcing to the locally coffee-concious. But, they are also selling online. You can purchase a few of their single source coffees online with free 1-3 day shipping:
http://redearthcoffeeco.com
These are definitely some of the best coffees I've ever tasted and freshly roasted single source really makes a difference. I highly recommend the Ethiopia if you like smooth, nutty, darker roasted (but not ashy or burnt) with coffees. If you haven't had freshly roasted coffee, give this a shot. If your palette is a little more experienced, a couple of the others have more complex, fruity, citrusy flavor profiles.
You should PM me their info. I'm good friends with one the best coffee importers around.
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I'm drinking shitty work coffee today. At least it's not instant stuff.
I can't believe how many people drink instant coffee here. It is just amazing, and amazingly bad. The worst bit is when I see famed coffee connoisseurs used on advertisements promoting the coffee which I know taste like an ashtray.
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I've actually no idea who the guys are, they're just shown with their name and some kind of title, espousing their expertise. They're no-one I've actually heard of previously.
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Stumbled upon this article looking for a solid french press pot:
http://gizmodo.com/5868602/why-you-shouldnt-buy-anyone-a-french-press (http://gizmodo.com/5868602/why-you-shouldnt-buy-anyone-a-french-press)
looooooool
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That article is funny. Coarse grounds, dude.
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Yeah, they're full of it. Coarse grounds, press, give the coffee a moment to settle before pouring: no problem.
Just don't pour the very last bit out, to avoid the lees, just as you would with a bottle of wine.
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Sure, but you mean seeing it at the bottom of the cup, right? Letting it settle in the cup, or letting it settle in the press, there's not any difference.
You're not actually drinking it, are you?
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I shoulda read this thread before. Steve probably has me beat but I'm no slouch in the snooty coffee department. I mean I moved to Seattle and immediately started bitching about the quality of the coffee here. It took me 6 months to find some reasonable places.
Excellent: Kuma Coffee (http://www.kumacoffee.com/collections/frontpage) (beans), Milstead & Co (shop)
Not Bad: Seattle Coffee Works
Swill locals go gaga for some reason: Victrola, Caffe Vita, Stumptown, Cafe Ladro
I'm also months late to the pile-on but Kona is ABSOLUTE CRAP and Blue Mountain coffee is about as good as the eCards
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When we went to Victrola my wife turned to me and asked, "how are we supposed to choose our coffee if there aren't any tasting notes?"
Smart woman. If your coffee is being described to you as "coffee" then it's probably not very good or interesting coffee.
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Herkimer and Zoka are my favorite locals.
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Swill locals go gaga for some reason: Victrola, Caffe Vita, Stumptown, Cafe Ladro
I've never had their coffee, but I do know that Stumptown at least has an awesome website for coffee brewing education. I've learned a lot about the various methods of making it from their site.
http://stumptowncoffee.com/brew-guides/
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I bought some Stumptown in a cafe in New Orleans not even realizing I was buying coffee from Seattle.
Stumptown is actually from Portland, but has a roaster and shops in Seattle. I like it just fine.
Strangely enough, I don't like Kuma at all.
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How does this work? Is there a name for this method?