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Found 39 results

  1. I'm currently thinking about adding a new brewing method to my household. I currently have a Gaggia Classic, Aeropress and French Press, all served by the Lido E grinder (which i love!). My question is, which is the best method and best (single) piece of kit if i want to brew a single cup for myself OR a larger volume (max - 4 people). Currently, I only have a french press capable of this (heating time for multiple shots on Classic is a bit of a pain) but would like a pour over method for this too. I'm thinking along the lines of V60 or Chemex (or similar) but are these good for single and multiple cups or would I need 2 different sizes? Thanks in advance for any suggestions
  2. Had a bit of a search and couldn't see any recent discussions on mesh cone filters. I've had a look at the Able Kone but I'm not willing to spend that much. Found this on Amazon and seems like a cheap option and could be what I'm looking for. I basically just want to have a play with one hence the reluctance to spend money. https://www.amazon.co.uk/E-PRANCE-Reusable-Paperless-Permanent-Stainless/dp/B01G4TWE7M/ref=pd_lpo_vtph_201_bs_tr_t_2?_encoding=UTF8&psc=1&refRID=RM7FHW5BN17PTMS44TGY Anyone got one of these or tried one? Pretty tempted given the price.
  3. Hi, Just a quick one about the size of a V60... If I'm only making one cup of coffee and I'm using a size 2 V60 does it matter? Should I be using a size 1? I just made a cup with a size 2 and 18g of coffee and it tasted a bit 'papery', would this be because the filter is too big for the amount of coffee i'm using? thanks Rory
  4. My names Roland, and I'm currently working in a coffee shop. I've been a coffee geek for a few years now, and took an opportunity earlier this year to start working with it rather than just obsessing in my free time only I'm mostly obsessed with brewed coffee - I appreciate all methods really, I just don't feel the love for espresso that so many do. In fact, I haven't got an espresso machine at home. That's something I'd love to be able to change, but probably is just too pricey at the moment - any suggestions for relatively affordable, good espresso machines much appreciated I've got most of the major brewed methods covered at home - chemex, pour over, french press, aeropress, moka pot, ibrik... I think the one glaring exception is a vac pot, which I keep trying to save up for... Anyway, that covers an introduction I think - I look forward to many coffee conversations!
  5. Omaristalis

    Hello!

    Hi there, Joining here from Coventry, UK. I have been drinking espresso for a few years now, and more recently getting into brewed coffee in a big way. ...and I love discussing and reading discussions on coffee!
  6. Hi, i am a total newby to the wonders of coffee,but with yours and the forums help i am hoping to get a better insight and learn all the rights and hopefully not many wrongs.... thanks in advance tim
  7. The majority of my most memorable cups of coffee have been via brewed methods, I think back to the first ever really tasty cup, which I made myself, in a Bodum press-pot. Was also the first time Id ground the beans ....it was a Sumatra from Square-mile (in a bodum blade grinder lol).. I can remember thinking 'wow', this is what Ive been missing...so much depth and complexity, smooth and deep. Its rare these days a brewed coffee has the same impact, maybe ive become desensitised to good coffee , yes a recent Machacamara via Aeropress was notably yummy but it got me thinking , the majority of my brews are OK, just OK. Ill be honest some days im happy if my v60 isnt bitter, I can forgive the lack of depth, floral tones and sweetness..just please v60 dont be bitter.... I thought immersion methods were less risky than pourover, however recent epic fails with the clever dripper have made me doubt myself....do I even know how to brew coffee at all?... but dont worry the Expobar is there to save the day...ah shit Ive buggered the milk steaming, must be an off day... Anyway back to topic - What are your top frustrations with brewed coffee?
  8. I've happily been using my Kalita glass carafe for a long time, but I think it forces me to drink the coffee faster than I would like to. I pour out 50-80ml at the time, so it's nice with a carafe that can keep the coffee warm. It doesn't have to be particularly large. Around 500-700 ml is fine.
  9. Im just wandering how many of you have started out on the espresso road and then left it behind after discovering the brewed methods. It might be a phase but I seem to be using my hand grinder and aeropress a lot more lately while the gaggia and mignon has a rest. Now i find myself looking at chemex,V60 and even a brazen plus machine.
  10. Been doing alot of brewed coffee this month , as a result i feel I've got alot more consistent cups , hit alot more flavours in the cup and its something ill certainly be doing more of with each bean i get from now on ... So whats putting you off trying ? Time to do it? -Well i think I've got my v60 recipe down to under 4 minutes , using a hausgrind , and a kettle ...( I'll do a workflow clip later to see if this is true or not ) Here is one i made earlier 12 g of coffee ready to be ground ( this one is from - Small Batch Burundi Shembati Buziraguhindwa 250g -) Ground with a Hausgrind - one whole turn and then between number 4 and 5 on the dial ) . Grind size wise looks like this Then we are off to brew using the Matt Perger Method for v60 - Volvic Water in the Kettle Start with 12g of ground coffee add 50 g water stir or whisk , let bloom of 30 seconds add 50g more of water let drip for another 30 seconds at one minute mark add the other 100g ( we now have 200g added in total ) Hopefully you will get a nice even bed as the water draws down ....... With this coffee i brewed at 95 c and the total time was 2 minutes 11 , a few high and dry but not awful..... I was like a slightly less strong cup than Mr P for v60 ... So how did it taste.... For the first time ive brewed this coffee , its pretty spot on .. There is a thick syrupy aroma and mouthfeel that's really great , its got sweet red fruitness to it ( poss cherry ? ) . Whats really outstanding on the first sip , is the perception of thick , syrup taste ( it isn't thick or in body per se ) How did it measure.. Ill put this in to show that not only did it taste great , but it was within the preferences of extraction yield I like I measure nearly all my brews , i find it easier to look back at and get dial in points on various grinders.....Ill also change the grind and see what taste come bout compared to the extraction . I always taste a cup before i refract it and note down descriptors.... 1.31 tds ( little less strong the Matt ) and 20.30 extraction yield ( could argue a little over or under depending on your preferences ) ill try a recipe on the rhino for the same coffee and brew method ..... If anyones fussed , ill do a v60 brew clip ( with whisk how exciting .... )
  11. Hi, We have a Vario (steel burrs) which we use for brewed coffee (V60, Chemex and syphon). However, I've been wondering whether we might get better results with a decent hand grinder? I have looked at the Lido 2, and the Made by Knock Feldgrind and Hausgrind (although reports of their customer service and not knowing when more stock will be available put me off a bit). I'd be grateful for any thoughts! Nick.
  12. As the title says I'm trying to decide what to buy to complement my FP, moka pot and 1 cup Bodum pourover thing I've been thinking either an Aeropress or one of these: http://www.amazon.co.uk/Hario-VDD-02B-Drip-Decanter/dp/B00755F9Z4/ref=cm_cr_pr_product_top Any advice or alternative suggestions gratefully accepted the budget is around £20 including shipping ( I need to make an order with Cream Supplies so I'd get the Aeropress from them).
  13. Came across this whilst trawling through ebay on my ongoing quest for a budget grinder for brewed. Despite the horrible plastic/chrome dial and questionable inner mechanics, the build looks fairly solid. Any ideas how something like this would perform?
  14. Video of method here Basically I get that he uses a very coarse grind, a dose of either 60g or 16g then adding 250ml into a flask and stirring vigorously for 10 seconds. Then pouring this into a CCD that is already sat on a cup and letting it drain out without further agitation. Then diluting the brew by adding xxxx amount of water??? I did try this brew and this coffee at the Attic after he won but I can't really remember what he said about it other than it was a bypass brew and that it tasted fantastic. I reckon I have everything I need to attempt to recreate this method. Anyone help me understand exactly what he does? Thanks
  15. http://coffeehit.co.uk/espro-travel-press http://espro.ca/travel-press/ - The info here says extraction stops the moment you plunge, which would have been my only criticism. You can also add a paper filter!!! Anyone seen one of these? Very tempted to get one for work.
  16. I wonder how much you adjust grind settings based on different beans. It seems to me that you don't gain much benefit using a refractometer to hit a certain EY on different beans. For example, using same grind setting & brewing method a Kenya might hit 21.5% EY where as a Costa Rica Natural will barely hit 19%, but taste just as sweet. Furthermore, given the same grinder / brew method, pushing EY to 20% with the Costa Rican by making the grind finer doesn't seem to make the coffee taste any better. It seems fruitless to try to "match" EY between different beans with different origins. So I've settled pretty much using a fixed grind setting per different brew method and dose, and not bother changing it based on the bean. I suppose this limits the usefulness of a refractometer but it's still useful for measuring how consistent you are between brews. It also removes the frustration of continuously trying to find an optimal grind setting as the optimal EY for each bean seems to be different. There might be cases where you have very dark roasts where you might need to adjust the setting, but I think most of the beans I buy have similar roast profiles.
  17. I'm looking at investing in a Gooseneck kettle for more precision with my pour overs and wondered if you guys and girls had any recommendations? I'm currently working with this. She's a top of the range, high end, beauty! She slaps the hot stuff all over what I'm working with, just lacks the finesse I'm perhaps looking for. I'm sure many of you can sympathise, no doubt you've been there. Now, here's my quandary. I want something with a gooseneck for better pour control, that's for certain. I'd also really like something that helps me control or monitor water temp better so I don't end up boiling the life out my grounds. There's electric, gooseneck kettles out there in the £60-£100 price range that would allow me to adjust temp settings to heat to my preferred levels, I love the idea of having that tight a control on the temp variable. However, there's plenty of gooseneck pour over pots for £20-£30 that I could just fill up from "ol' White Beauty", but I'm yet to see any that have a temp gauge built in. I could always just use the milk thermometer I have as a workround I suppose, but my minds not made up and that's where your feedback comes in. What do you guys use and how do you monitor your temps (if you do at all)? If you were in my place, could you justify to yourselves (or significant others) the extra £40 to £60 to bin off "ol' Smart Price", despite your many years of happiness for a newer, sexier model? Do any of you know of a gooseneck kettle with a temp gauge built in that would solve my problems? Or will I just have to curb my obsessive, compulsive tendencies for perfection and slap in a milk thermometer in a standard pot?
  18. Currently, I use an aeropress. I would like to use a method that's capable of churning out larger cups of coffee (you know, a "proper mug" as the aeropress only does 200ml or so, which isn't too bad if you flat white it with a darker espresso blend, but I'm currently drinking Rwanda simbi from Rave (I love this stuff!) and it's best either black or with just a dash of milk - any more really dilutes the best bits too much. So, there is the French press but my grinder (rhinowares) is pretty bad at French press levels of coarseness. Not awful, but a test at 6 clicks made a very heavy, silty French press that was quite bitter compared to the bittersweet chocolate and fruit flavour of aeropress (even when a metal filter is used). There is the bigger clever dripper, which is probably winning so far. Easy, super easy - just grounds, water, wait, open valve, bingo. There is the chemex. Then there is moka. A stainless steel 6 cup moka is available relatively cheaply, and would make enough strong coffee to make up to probably two decent sized big cups as a milk based drink, so appeals the the ladyfriend who is very much a milky coffee drinker (as I was until I discovered brewing in the aeropress). Which would you go for and why? I consider that a moka could let me get espresso blends and I'd probably grind 1 click finer than aeropress (supposed to be a bit coarser than espresso? I use 3 clicks for aeropress), so easy to set up. But needs careful monitoring, which is okay but it sounds capable of producing truly nasty coffee. Chemex looks nice - but maybe a bit more faff with pour over methods,given my lack of a gooseneck kettle. The clever dripper looks easy. But does it come in a big enough size for a big mug of coffee? At the moment, I'm leaning towards clever dripper or moka, particularly as moka would let me use espresso blends and single origins good for espresso and aeropress use lighter roasts more suited for brewed. But is there a good method I've missed?
  19. Hi all, I'm guessing the answer is wait / save more but I'll ask the question anyway. I've been using a Hario mini mill for Aeropress at work and the little bugger has broken on my after 6 months of pretty light use. As with a lot of the cheap grinders I had a real issue with fines at the courser settings and all research has basically pointed me towards the Hausgrind and Lido's. The Lido just looks a bit big to have on my desk at work and everything is out of stock on the Hausgrind website. On top of this before I shell out £100 - 150 on a hand grinder is there anything that's going to come in remotely close for cheaper? With the Aeropress and Mini Mill I was getting quite a bitter coffee regardless how I brewed it (different temps & brew times) so I'm assuming it was down to the level of fines.
  20. After 4-5 years in the scene of third wave -or specialty- coffee, temperature is something I've never understood. I'm talking about brewed coffee in general, but my experience comes from Aeropress, V60, Kalita and automatic drippers. There are generally two different camps on this subject. 1: Those that always use water off boil. 2. Those that change temperature depending on roast, taste, or at least use a lower temperature than off boil. On various forums you will find many who claim they must use temperature lower than boil or else they'll get an overly bitter brew. Many also claim to have tried water off boil through a range of grind settings and not finding better results. One of my thoughts has been that those finding a positive difference between 100C and 95C might be overextracting at 100C and could have achieved the same by lowering extraction other ways, but I don't know if that's probable. Another typical finding is that many use lower temperatures for dark roasts than they do for light roasts. With the Aeropress, many recipes calls for temperatures down towards 80C. Then there's automatic drippers. A Moccamaster delivers temperatures between 91-96C. As I understand, that's the temperature that comes out of the showerhead. This of course means the temperature in the slurry is lower. A Wilfa Svart Precision claims to have a temperature of 94C. SCAA says: "Coffee Preparation Temperature: To achieve the Golden Cup Standard, water temperature, at the point of contact with coffee, is recommended to fall between 200°F ± 5° (93.0°C ± 3°)". I interpret "at the point of contact" as the temperature of the water just before it hits the grounds. Where does this conflict come from? Is it just personal preferences, where some enjoy the coffee brewed with a different temperature than others? Roast differences across the world? Water differences? Differences in beans? Brew methods? If the golden cup standard is 93C and all automatic drippers use temperature in that area, why do some get better, or at least as good cups with water off boil? Using water off boil is of course very practical since you don't need to measure anything and can use any old kettle, but I wouldn't expect those using water off boil to drink overly bitter coffee all the time for the sake of convenience. Would love to hear your thoughts.
  21. Did anybody get a chance to look at the brewista kettle at LCF? Looks like they'll be cheaper on CoffeeHit and wondered whether to go for that or a bonavita?!
  22. Graeme

    Hello!

    Hi all, I've signed up to see if I can get a bit of help and advice on my home coffee set up as I look to spend a bit more money on it. At the start of 2012 I was attending a local monthly beer tasting session. I normally go with a big group of friends, but this time we had a poor turn out and it was just me and a mate. We ended up sat at a table with 2 first timers: a pair of priests who were big into their coffee. We got chatting to them about beer and coffee during the evening, and they recommended hasbean to me. After that I ordered an aeropress and some pre-ground coffee. Then the following month I ordered some beans and a porlex hand grinder. I've added a chemex to my collection as well, but that's as far as I've gone so far. I'm really enjoying good quality home brewed coffee, but I'm finding it's taking me quite a long time to get to grips with the different flavours to look for in coffee and work out from tasting notes which coffees I'm likely to prefer. I'm looking to buy an electric burr grinder, and hope to buy a gaggia classic at some point in the future, so will be posting in the grinder forum for advice!
  23. Some of you may remember me I wasn't logging in as I was quite ill, anyway I am over the worst and am back. I am currently loving brewed coffee, this is partly enforced as I've not been well enough to fix my espresso machine, theres a block and it's a la cimbali a combination fit to frustrate anyone. The good thing is I am really enjoying the different methods at my disposal. Well want to know anything, just ask also I am mad about coffee why else would I be here. Love your coffee
  24. Hi all, Apologies if this has been asked elsewhere, I've read a lot of posts on here but have so far not found one to answer my specific query. I currently have a Hario Skerton manual grinder and an Aeropress but after spending some time on here I now have my heart set on a Gaggia Classic. Now I don't fancy grinding coffee for an espresso with the Skerton so naturally I have been looking at getting an electric grinder before taking the plunge on the Classic. The go-to grinder combination for a Gaggia Classic seems to be the Iberital MC2 which is right around my price point (a big factor). However based on a number of forum posts I see dialling in the MC2 is an art form in-itself. I had imagined being able to easily switch grind size between espresso and brewed coffee as required (I only intend to single dose). So my question is this... are there any grinders around the similar price range to the MC2 that would permit easy changing of grind size for different brew methods? If so, would this be to the detriment of the grind? - ie should I accept that the MC2 must stay dialled in for espresso and revert to the Skerton when brewed coffee is required? I had looked at Rancilio Rocky (though this is a bit too pricey for me) but it seems to be only one I have seen that permits quick changing of grind size. Budget is around the £120 mark (give or take). I suspect I might be asking too much for that budget but thought I would ask those in the know. Any advice appreciated. Thanks in advance.
  25. Hello from sunny Crouch End – hope you're enjoying the bank holiday! I've got a bit hooked on this fab forum since I started working from home a couple of months ago. I came looking for brewing tips, but then got sidetracked by all the espresso gear discussions. I'm not thinking of going down that road just yet. I've got some decent places within walking distance – Coffee Circus and Vagabond N4, for starters – and I'm also fairly happy with my V60, although lately I'm finding the grind consistency from my Porlex to be pretty wayward. I'll post for advice on the brewing forum. Looking forward to learning lots more from fellow members – and enjoying my coffee journey, which I'm sure will take in a machine and a better grinder before too long. (I am kicking myself a bit for not picking up a Hausgrind at the LCF – I went on the Friday and Peter had a few to buy there and then – but I didn't have the cash on me.)
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