AudioCircle
Community => Non-audio hobbies and interests => The Culinary Circle => Topic started by: stlrman on 19 Mar 2019, 11:12 pm
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Ok ... I am ready to start making a real cup of coffee!!!
I am using a Keurig right now . :duh:
I am looking at Chemex or another pour over device .
Or an Aeropress.
I am also looking to get an inexpensive hand burr grinder. I saw the thread .
I have some questions and concerns .
I only drink one cup a day. I always drink out of a contigo Togo cup. It keeps it warm , and I always bring it to work . I also use this on weekends , keeps it warm . It is metal in the inside. Does this effect the taste ? Seems that ceramic is the go to.
I usually do about a 10 ounce pour. Cup and a third. Is what comes out of my machine.
I have done some research on You tube.
I use 2% milk instead of half and half creamer which is fattening. But half and half is sooooo yummy!!!
I also have been using Equal for sweetener. Should I move to sugar for more natural flavor?
Any thoughts / adviice is welcome !!
Thanks !! Todd
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You might want to try a French Press. I find that this style of coffee making gives excellent results. When I’m not using my espresso machine for cappuccinos I like French Press the best. I use a Bodum Press. If you want a relatively inexpensive electric grinder you might check out the Rancilio Rocky. As far as sweetener is concerned I prefer sugar. I use about 1/2 teaspoon per cup which is about 10 calories. I’m sure others will chime in.
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IMHO, you can’t make good coffee without good beans, and the beans need to be fresh.
Fresh is no more than 4 weeks after their roast date, and 4 weeks is pushing it. 2-3 weeks post roast is really ideal. Which means you need to get beans that were roasted very recently.
The better coffee roasters will print a roasted on date, not a use by date. Use by dates are useless for beans, avoid coffee with use by dates.
I buy my coffee from Redbird in 5 lb packs to save money, then vacuum pack and freeze to keep the beans fresh. Works well for me, but its more work. For a beginner, try to find a local place that sells good beans with recent roast dates, or a local roaster that knows what they are doing.
Get a burr grinder, I actually started with vintage ebay hand grinders. There are some really good German hand grinders made long ago that still work well.
Baratza makes good electric grinders.
You can experiment with different methods, clever coffee dripper, aeropress, pour over, etc. Water needs to be right temperature, little under boiling. I wait about 5 seconds after water stops boiling for pour over/aeropress. I also preheat the coffee brewer, so there is less heat loss when you pour the hot water in it.
With good coffee, you should be able to cut down on additions, although I cheat and still use milk lol
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Fantastic information gentlemen!!!!!!!!! :thumb: thank you !!
I am actually leaning toward the French Press for ease of use and clean up , and a great cup of coffee from what I am gathering .
I am on the lookout for good roasters here in Pittsburgh.
Is there a great online roaster where I can get a pound or two delivery and freeze ??
Can the beans be out in glass sealed container for a week?
Is it ok to go from freezer to grinder ?
I am very excited to give this a shot !!
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Agree with Randy about getting a good hand grinder for the quantities you are talking about. Avoid the high speed grinders, blade or burr.
Beans can be in a glass container for weeks- but try to buy smaller quantities often from local roasters, keeping beans as fresh as possible (although they are best a few days after roasting) I'd keep your roasted beans at room temperature and plan to use them up within a couple of weeks.
Of course, you can join the ranks of the coffee crazy here at AC and get yourself a roaster. I've been roasting for 7-8 years and would hate to go back to regular beans.
You will want to experiment on water temperature and extraction duration. Both make big differences in flavor profiles.
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A Kalita Wave 185 (the bigger one), a bag of filters, and a JavaPresse is all you need. Others will disagree but they are all just wacko over caffeinated coffee drinkers :o
Filtered or unfiltered, a question for the ages.
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Good beans ground daily also water temperature is very important, I use a food thermometer to insure its about 192 degrees for French press.
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A Kalita Wave 185 (the bigger one), a bag of filters, and a JavaPresse is all you need. Others will disagree but they are all just wacko over caffeinated coffee drinkers :o
Filtered or unfiltered, a question for the ages.
They might be wacko because they don't realize that Robusta beans contain 80% more caffeine than Arabica beans. And if they are lightly roasted lookout, turbo caffeine.
No filter guy here.
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ok... I'm on my way!! :thumb:
I bought a Veken 32 ounce French Press that even comes with a milk frother.
https://www.amazon.com/Veken-Stainless-Screens-Resistant-Borosilicate/dp/B07FCLBRTZ/ref=as_li_ss_tl?SubscriptionId=AKIAJO7E5OLQ67NVPFZA&ascsubtag=922303425-2-410843100.1553097568&tag=shopperz_origin3-20
And I bought a Java Presse manual burr grinder. :thumb:
I should be brewing fresh coffee on Friday. I just need to get me some beans. I prefer medium to bold coffee.
Thanks for the guidance !!
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"We use 1.6–2 grams of coffee per fluid ounce of water." This was for pour over
Does this sound accurate for French Press as well?
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I think I got the answer online . 20-25 grams for 12 ounces , or 3 rounded tablespoons.
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Good start... French press, Aeropress and pour-over are the 3 best inexpensive brewing methods imo... and are cheap enough to try them all. :)
Good beans and grinders are prerequisites as has been mentioned.
You'll be spending big $ on an espresso setup soon, be careful. ;)
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I'd recommend not going too dark, try some good medium roasts.
I tend to like a good Ethiopian med roast, but as with anything, Ethiopians vary.
And good beans come from many different countries and climates.
On a side note, I remember reading that climate change is a major concern with coffee growers and producers.
EDIT: One thing about French is it tends to be a "muddy" (not sure if that's the right term) cup, you're likely to see sediment at the bottom of the cup.
Not necessarily a bad thing, just a comment.
I have a fancy French press, but also many other coffee makers.
Pour over is another cheap way that can yield good results. A very manual method, but then you have control over everything.
With fresh coffee, I will start by pouring in just a little water at first, don't drown it. Let it bloom for a bit, and slowly add water at the start. I'm sure there a videos around of this.
Randy
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I'll stick with Handground for a grinder.
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i agree with a lot that has been said. You should have a pour over set up and a aero press. in addition to your french press. Of the 3 the french press is the one I use the least. I mostly make a single cup. I'd get a nice mug and sit and enjoy the coffee. Others may disagree but I don't think its nearly as good after 10 or 15 minutes. Don't get me wrong I'll drink the last sip hours later, but because I'm an addict not because its good.I don't even like togo paper cups. If you need coffee to travel with I'd suggest a cold brew. And that is also a good home inexpensive set up to get. There are so many great roasters that would love to sell and send you good fresh roasted beans. But looking on yelp for Pittsburg if I was there I'd try Bondadoso. I wouldn't recommend freezing its not necessary. I'm excited for you. Coffee is an amazing hobby.
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I went through a fair amount of options from aeropress to pour over. Kind of like my audio these days I don’t want to fiddle with many things but I do want consistent, amazing results.
I have landed on a Techivorm with Baratza Encore grinder. I weigh the beans, load the grinder and add appropriate water. Follow the cupping standards. Perfect every time with very little fuss.
All other methods, although intriguing, provided results inconsistent and labor intensive. During the week I don’t have the time to mess around with overly manual methods. The older I get the more I purchase quality items which will stand up over time. If you are one who likes to play and has the patience then coffee is yet another playground.
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I weigh the beans, load the grinder and add appropriate water.
Is there a big difference in weight vs. volume between bean types? I put two heaping tablespoons of beans in the grinder and call it done.
Since I do a pour over, the Kalita Wave sits perfectly on top of a 2 cup Pyrex measuring cup (pre-heated of course), when I get to10 oz. I stop adding water. The last drips get me to 12 oz.
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I went through a fair amount of options from aeropress to pour over. Kind of like my audio these days I don’t want to fiddle with many things but I do want consistent, amazing results.
I have landed on a Techivorm with Baratza Encore grinder. I weigh the beans, load the grinder and add appropriate water. Follow the cupping standards. Perfect every time with very little fuss.
All other methods, although intriguing, provided results inconsistent and labor intensive. During the week I don’t have the time to mess around with overly manual methods. The older I get the more I purchase quality items which will stand up over time. If you are one who likes to play and has the patience then coffee is yet another playground.
That's what I got my parents, it's a good solution.
Quality espresso machines are very consistent and quick to use, it only takes a few minutes to make a drink once you get the process down. What did me in was trying a good espresso machine vs the other methods using the same exact beans. It's not cheap to get into but my only regret is not doing it sooner. ;)
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Is there a big difference in weight vs. volume between bean types? I put two heaping tablespoons of beans in the grinder and call it done.
Since I do a pour over, the Kalita Wave sits perfectly on top of a 2 cup Pyrex measuring cup (pre-heated of course), when I get to10 oz. I stop adding water. The last drips get me to 12 oz.
Maybe 10% or so variation, it won't matter unless you're making espresso.
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That's what I got my parents, it's a good solution.
Quality espresso machines are very consistent and quick to use, it only takes a few minutes to make a drink once you get the process down. What did me in was trying a good espresso machine vs the other methods using the same exact beans. It's not cheap to get into but my only regret is not doing it sooner. ;)
Dave, would you consider sharing with us which machine you chose? There certainly are many to pick from.
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Dave, would you consider sharing with us which machine you chose? There certainly are many to pick from.
I wouldn't recommend exactly what I have, but if I were to buy again I'd probably go with Londinium or a similar machine that uses the Bosco spring-lever group. Spring levers have a desirable declining pressure profile built-in and don't require backflushing, so less cleaning required. They also look cool. :)
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I wouldn't recommend exactly what I have, but if I were to buy again I'd probably go with Londinium or a similar machine that uses the Bosco spring-lever group. Spring levers have a desirable declining pressure profile built-in and don't require backflushing, so less cleaning required. They also look cool. :)
The Londinium R sure is a good looking machine and I like the idea of a manual lever for at least part of the operation. Apparently the results are stellar. I think I may have to start saving up for one. Thanks for the tip!
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If you're going for espresso don't overlook the La Pavoni machines, fully manual but lots of fun once you get the process down ( which doesn't take long). They make great tasting espresso.
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Ok ... I am ready to start making a real cup of coffee!!!
I am using a Keurig right now . :duh:
the Remington 'I coffee' is a far superior machine, actually makes a good cup-o-joe
I only drink one cup a day.
LOL, you are not a coffee drinker .....
I use 2% milk instead of half and half creamer which is fattening. But half and half is sooooo yummy!!!
I also have been using Equal for sweetener. Should I move to sugar for more natural flavor?
Any thoughts / adviice is welcome !!
Todd, this is the part that cracked me up, reminded me of the wackos that go to Starbucks, they don't drink coffee, rather flavored sugar drinks. One thing to remember, a reason one adds some cream to their coffee is for the smoothing effect that it has over milk because of the 'fat'. A dollop of light cream does this best IMO. Again adding extra 2% does nothing, like so many people that have some coffee with their milk ............
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I also made the switch to an espresso machine many years ago after enjoying French press coffee for years. I have a DeLonghi Magnifica which I bought for $500 on Amazon. It makes very good espresso and milk drinks, was easy to learn and I found the customer service excellent when a few minor issues arose. I've tried lots of different beans ( it has a built in grinder ) which is fun. The quality of the drinks is far better than most commercial coffee houses I've been to. My machine is about 6 yrs old and still running strong with all the original parts.
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OMG!!!!!!!!!!!!!!!!!! Someone near me just sold a Techivorm Mocamaster for $25 !!!!!!!! Missed it by two days. This is my Craigslist luck it seems.
I did some research on this machine. Wow!! Maybe one day.
For now , I look forward to the process of grinding the bean properly, seeing to rich color in the glass , plunging at the right time. I will get a pour over and Aeropress ,sometime down the road.
An espresso machine is in the far off future as well.
I have been researching milk steamers and frothers.
I am going to move to real sugar as I'm sure Equal offers an artificial taste.
Thanks again for all the fantastic feedback. Yins are awesome!!! :thumb: :thumb:
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On freezing, I freeze because I'm cheap.
I can buy a 5 lb bag of pretty good quality beans with free shipping for a pretty good price.
So I buy 5 lbs, vacuum pack as soon as I can, freeze. Then to use, thaw completely before opening the bag so you don't get condensation on the beans.
The vacuum pack step is also important, IMHO, I wouldn't freeze otherwise.
And I'm sure I lose a little by freezing, its a compromise I'm willing to make.
Otherwise, I'd buy 12oz bags of Stumptown or Intelly or something like that and use as soon as I buy.
The logistics of that would be more of a pain too though. Either more trips to the store/coffee place, or have periodic shipments made.
On espresso. IMHO, I'd stay away from a SBDU type machine. I started with a Gaggia Classic, which is a Single Boiler, Dual Use. The problem is you have to make the espresso, then push a button and wait for the machine to heat up to make steam, and then steam your milk. But of course SBDU machines are cheaper.
I have a HX (heat exchanger) machine, an Expobar Office. Its a lower end HX, but I've added a thermocouple to read the water temp out of the group head, so it's easy to get it to the right temp to pull a shot. And you can steam while you're pulling the shot, so making a Cap is quick and easy. You can also go Double Boiler, but bigger and more expensive.
Its been years since I've really looked at machines, and there are newer ones out.
You also need a good grinder for espresso. The grinder for espresso is more important than the machine, without a capable grinder you can't pull a decent shot with any repeatability. I have a Baratza Vario, its a nice grinder for home use. But it was also quite a bit cheaper when I bought mine.
I will rotate through different ways of making coffee, right now I'm making caps mainly. Sometimes drip if I'm in a rush in the morning. Aeropress, pour over, mokka pot, French press are waiting for their turns lol.
To a purist, a frother is cheating. You can't get microfoam with a frother, and you can't do art without microfoam. My art sucks, and I don't always get microfoam, but once in a while I can make something lol.
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The Londinium R sure is a good looking machine and I like the idea of a manual lever for at least part of the operation. Apparently the results are stellar. I think I may have to start saving up for one. Thanks for the tip!
No problem! There are others that don't have pump preinfusion like the Profitec. I have been told that pump preinfusion is best for lighter roasts, which I prefer, but I can also preinfuse using line pressure and I'm not sure there is a huge difference.
Neither are cheap, but should be an investment that will last decades.
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In regard to the Technivorm, I've had one for years. It's a great machine especially if you're looking to make a pot of coffee as opposed to a single serve. That said, overall I prefer the results from single serve options like the AeroPress. Like others have said already, find a good local roaster and buy your beans fresh. Coffee storage is also a bit tricky. A canister with a one way valve built in is a good place to start. Coffee has a limited lifespan even when properly stored. Only buy an amount you would normally consume within a week to 10 days tops. When you've mastered all of the above, you might consider roasting your own beans at some point. This is without a doubt, the ultimate coffee challenge.... at least it has been for me.
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There are many ways to cook a steak. But the best tasting from these modes always includes the best steak. The same is true of coffee. Get some great coffee and brew it in any manner you choose and you will be wowed compared to the cheap or not fresh stuff.
I have been drinking coffee for 60 years. Realizing that we all have different taste preferences, I found a source that wows us...Sisters Coffee. (I have no stake in this company.) It is QUITE popular here in the northwest. I won't wax on about the coffee...each should try for themselves. But I do suggest that you try it or at least check 'em out. https://www.sisterscoffee.com/about
And by the way, I've come to believe that this coffee 'hobby' is similar to speakers. There is a diminishing return on investment toward better tasting coffee. And lots of folks spend big dough on the appearance of their appliance...but it's for show, only.
Enjoy!
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thanks for the link mudslide, I just might give them a try (Sumatra)
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I'm still happily enjoying my all glass and metal Kitchen Aid burr grinder and my lovely aeropress. Makes a perfect cup of coffee for my tastes. I've tried a bunch of other methods but I keep coming back to these 2.
I have NOT tried the Technivorm - I might have to give it a go someday if for no other reason than it looks super cool (at least to my minimalist sensibilities it does).
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I’m in business!! :thumb:
The Veken FP is very sharp looking!!!! I love the bean spoon , wooden ladel, and frothed all came with it , and a cleaning sponge .
The JapaPresse is sharp and very portable..
My wife had the scale .
Please don’t ask what I got for beans . Lol... let’s just say a medium blend Arabica
(https://www.audiocircle.com/image.php?id=192338)
(https://www.audiocircle.com/image.php?id=192339)
(https://www.audiocircle.com/image.php?id=192340)
(https://www.audiocircle.com/image.php?id=192341)
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That's a nice set at a very reasonable price.
Now, find a local roaster and your in business.
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Success!! :thumb:
Rich , robust , smooth , very smooth , lots of flavor !!!
I did over sugar it a bit .
The grinder was fast and easy .
Did 23 grams of bean to 16 ounces of coffee.
Yum!!!!
(https://www.audiocircle.com/image.php?id=192356)
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Success!! :thumb:
Rich , robust , smooth , very smooth , lots of flavor !!!
I did over sugar it a bit .
The grinder was fast and easy .
Did 23 grams of bean to 16 ounces of coffee.
Yum!!!!
Now go find some good, freshly roasted beans!!
One warning, after getting used to good coffee, a cup of supermarket coffee will taste REALLY nasty lol
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If you want great beans roasted or green check out Lens coffee. He has a store in Medford Ma and does a karge mail order business. Very knowledgeable so don't be afraid to call or email for recommendations based on what you're looking for taste wise.