Taste the difference with TAKEYA's Cold Brew Coffee Maker. The traditional hot brewing process releases undesirable acids and oils, resulting in bitter flavor and acidity that is intolerable to many. With cold brewing, only the naturally delicious coffee flavors are extracted, leaving behind the bitter oils and fatty acids, creating a perfectly balanced, smooth extraction of concentrated coffee. Once brewed, concentrated coffee can be kept fresh in the TAKEYA airtight Cold Brew Coffee Maker for up to 2 weeks and used for both hot and iced coffees.
AEROPRESS!
Jesus, +1 on Manhug's advice. I love my Aeropress from the bottom of my coffee-stained heart. I've had mine for 5 years now, and it's the first item to go in my baggage when I travel. Portable, simple to use, easy to clean. It makes even mediocre beans taste better.
The only two problems it has are:
- It is truly a single serving device
- The standard brew orientation is not as effective as inverted -- but it's "safer" from mess
the security screeners will see it in the x-ray, will think it’s a fleshlight
FTFY.
I had to google Keurig but it seems like a budget Nespresso? You could just upgrade to Nespresso if you like burning cash.
Been using an aeropress for years.
Was honestly one of those "holy shit" moments when I tasted my first cup of inverted aeropress coffee with a good roast after a life of keurig's, cheap pot brewers and :-* :omg coffee shop concoctions.
...Still haven't tried a French Press though. Aeropress has just been so easy to use/clean that I haven't wanted to change. Am interested in getting into cold brewing though.
I like Ethiopian too but cold brew dulls the taste too much to be ideal for me. Simple pour over is the best way to get the most out of a Yirgacheffe. It needs to be hot.
I may or may not have come into possession of 250g of Cuban coffee.
I may or may not report back on how it tastes. (It may or may not be bad but it probably is counterfeit despite it possibly having been purchased in Cuba.)
The kitchen counter at the commune may or may not currently resemble a store that specializes in legal vices produced in Cuba (Havana Club, Cohiba, the aforementioned coffee) instead of a kitchen counter. 8)spoiler (click to show/hide)Watching Siglo VI tubos dry out because they were purchased by people who don't know anything about cigars. :goty[close]
Been using an aeropress for years.
Was honestly one of those "holy shit" moments when I tasted my first cup of inverted aeropress coffee with a good roast after a life of keurig's, cheap pot brewers and :-* :omg coffee shop concoctions.
...Still haven't tried a French Press though. Aeropress has just been so easy to use/clean that I haven't wanted to change. Am interested in getting into cold brewing though.
Cold brewing is even easier than an Aeropress, if you can imagine it. Get a Toddy and go for it.
It's great, but I know a lot of people that find it too bitter.:mindblown
I always have some Bustelo or Pilon on hand, but I normally use it for cafe con leche w/ cuban toast. :lawdTry switching to La Carreta espresso instead. Pilon is trash and while Bustelo used to be decent, in the late 90's it switched to a low cost supplier to match their expansion so it's not great. I have other much better recommendations for legit Cuban Coffee but they're hard to get outside of SoFla.
I haven't seen much La Carreta near me, but I do still switch between Bustello and La Llave because I have noticed Pilon coming out bad.
I'm lucky to live near quite a few good authentic Cuban bakeries in Tampa, so that's not an issue. I can snag a loaf from Faedo bakery (the second best Cuban bread bakery in town) for just a dollar :)
Also I'm all for Cuban coffee recommendations. I've only ever been around family/friends/restaurants that use the brands interchangeably.
I like freezing coffee into ice cubes so that my iced coffee doesn't become watery as it melts.It's called Covfefe ::)
also something about storing shit in containers has been bugging me not just for coffee but also teaThat won't affect anything.
if its full theres very little air in there
but lets say its half full... or only full by a third, isn't that bad? should i move that shit to a smaller container or just keep it there?
One mistake people make, anecdotally, is having some moisture come in contact with your containers which can totally kill the life of your beans/tea.
This is especially the case with people who bag their espressos and, at some point, hold it over a sink/oven setup. The bags are very susceptible to moisture getting in, and often times you'll notice these bags feel a little weird or dried out. Lots of cubanos in Tampa have a moldy/stale espresso in their house because of it. :doge