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Found 26 results

  1. I'm new here - that applies to posting not viewing. I've gleaned lots of information from the site over time - thanks to everyone. I use a Moka pot. I also use a Hario syphon (excellent, except the washing up), an old Russell Hobbs electric percolator (very good), a Melitta filter machine (good-ish), and a Cafetiere/French Press (never made a good cup of coffee with it yet). And occasionally instant (is that a swear word?) because I do find the Carte Noir Whole Bean Instant which Morrisons stock is surprisingly acceptable when in a hurry - sorry! Those are my credentials for what they are worth. Anyway - to the Moka pot. Bialetti 6 cup size. A few years ago I stayed in what they call a "townhouse suite" in Rome (like a hotel but without the pointless bits). It was run by a couple, maybe early thirties, and he made the morning coffee and it was pure nectar. Served in a jug for a long drink. A couple of months ago I stayed in a B&B/Hotel in Tramonti in the mountains above Sorrento. Run by a couple, maybe thirties, but this time it was Grandma who made the coffee. Yes - pure nectar - and served in a jug for a long drink! But I had little Italian and she had less English so about the only thing I found out was that she used Moka pots. So I've been attempting to create my own nectar!!! I'm getting there. The grind is right I think (although I've recently been using a couple of ready ground Segafredo blends specifically designed for Moka coffee which I discovered on eBay - never heard of it before). My problem is the temperature/speed. My local coffee shop (a proper coffee beans and tea leaf emporium) say the entire brewing process should only last between three and four minutes. There's similar advice on the web. In truth there's every conceivable advice on the web. I have a gas cooker (LPG rather than natural gas so in theory "hotter"). Only the smallest burner can be used to prevent the flames curling up the side of the pot. Using that takes eight minutes to brew the coffee. Undefeated I have tried trivets on larger burners - both a sturdy cast iron one off a woodburner and a lesser one but still cast iron. Even if those are preheated for five or more minutes I still can't brew the coffee inside of four minutes. I can if I pre-heat the water of course - which is advised on the web alongside all the similar advice which says don't. But it does seem that Italians never, never, ever preheat the water so that's what I'm aiming for. I presume that when Mr Bialetti invented his Moka pot in the 1930's he expected most people would use it on a range. So any suggestions as to how to get a Moka pot to brew quickly enough on an LPG gas stove would be welcomed and appreciated. One other query - I put it in the title. I have a Krups "expert" burr grinder. Not too expensive and works fine. But it isn't earthed - the UK plug on it has a plastic earth pin. I'm PME earthed - that's common for all rural supplies with longer cable runs - the earth is bonded to the negative, but in theory that shouldn't be a factor. However the static generated when I grind is amazing - even taking out the plastic receptacle which catches the coffee makes the hairs on my hand stand up! Is this normal? Should I worry? Would my coffee taste even better if it still had 30,000 volts of static within it? Will that be the next great thing - electrified coffee?
  2. In trying out a few methods I have been logging brews & for each method/brewer I have been doing 10 brews changing nothing but the coffee (generally sticking to my typical preferences of light & medium roasts, from a selection of roasters) - brew recipe, grind setting & brew ratio are kept constant for each of these 10 brews. Each brew is the first & only brew for that method, with that coffee, so there's no subconscious steering of the brew to make it fit expectations. What I'm finding is that overall the standard deviation is ~1%EY, averaged over 7 sets of 10 brews so far. For the more consistent recipes (averaged Sdevs over 6 groups of 10) it's 0.85%EY. For 55 brews so far, spanning 4 drip brewers, only 2 brews have fallen outside 18-22%EY. It suggests 95/100 brews will fall in the desired range, without adjusting grind setting. So what's the value of this? Well, it tells me how consistent I am with certain methods & highlights methods where I obviously need to take more care & thought. It also gives me a pretty good datum/start point for that method. Interestingly for me, it has shown that there is no reason why French press brews should be any more consistent than percolation brews, which struck me as little counter-intuitive. I reckon you could do much the same with taste assessment only, if you were careful & consistent with the other parameters. E.g. if you had a significant number of brews falling around/below 'like a little/don't know if I like it or not', maybe it's time to think about changing your start point for grind, pour method, or brew time. For example, I think I need to be grinding my French presses finer than I already have been, also steeping longer & I can see no benefit in rinsing & preheating white Filtropa 1x2 papers in Melitta style brewers (if of the appropriate size).
  3. I was looking at some of the videos from the brewers cup and some of the recipes seem to go against everything we're discussing here? First place recipe: 17g coffee coarse-ground coffee 220g water (~77g/L) 0:00 pour 50g water at 80C 0:45 pour 100g water at 95C 1:45 pour 70g at 80C stop brew 2:55 I really suspect she's even hitting 18% EY given these parameters. Is there any logic behind this or it's coffee voodoo as Rao would describe?
  4. It would be awesome to get some feedback regarding your most popular brewing methods, and your attitudes towards zero waste. I made a quick questionnaire, and would love to hear your opinions! https://docs.google.com/forms/d/e/1FAIpQLSd-Ch_E07p0SqUluQ3zAU4BA2L495QUzV8Tpa_swuVSbSUyng/viewform?usp=sf_link
  5. For some “coffee lovers” the coffee extracted with the V60 is a model of good habit,for others it represents the will to go deeper into the knowledge of this technique; let us see how to run tests and play with this tool... Even in Italy, a espressofanatic country, the techinques of brewing are getting more and more popula; is this the reason why we thought to these experiment, even in Italy we need to get familiar with V60 and the other kind of tools! To run tests a starting hypothesis was needed: we had to taste the same coffee twice, changing,from the first to the second extraction,a single parameter, and understand how the change could influence the taste.parameters? For those who are not familiar with these extraction techniques we must take a step back. In an extraction with the V60 the parameters that could influence the extraction,and therefore the taste of coffee,are: The water temperature, ideally the hotter the water,the more substances extracted (but this does not guarantee better quality) The grinding, the fainter=the wider the contact area and hence the more the qauntity extracted The ratio of water quantity to coffee powder. The turbolence, meaning the movement of particles, that varies according to how we pour water with a goose neck Anyways a clarification on the basis of the V60 technique may derive from this post. In our case we heated at 94° degrees in a Bonavita kettle the Levissima mineral water with a tds-maximum contaminant levels- of 80 mg per liter, that respects the parameters fixed by the SCAE for the coffee extraction we already mentioned in this post. We positioned the V60 on its glass server ,we inserted the paper filter V02 and then we saturated the filter with hot water, to eliminate the classic “paper taste” and to warm up the server. After having eliminated the water we poured the ground coffee with our Mahlkonig Vario in the V60.The key point: which coffee? We chose a Mexico Altura Superior lavato grown in the shadow at 1100 meters and we used 16 grams (roasted at 69 agtron to the Mokaflor roasting company of Florence http://www.mokaflor-italian-coffee.com/ . On the coffee bed, that we levelled at our best with small deals on the outside of the V60, we started to pour water. As the lovers of brewing extractions are well-aware of, we proceeded through 2 steps : a preinfusion,pouring 40 gr of water, to glut the whole coffee panel. After a 35 seconds preinfusion we continue to pour water in a circular way until we reach 270 gr, for a ratio (brew ratio) of 60gr/liter. Our extraction, ended in 2 minutes and 25 seconds, was tasted and analyzed with the refractometer To have the exact percentage of substances extraction in our coffee dose. The TDS measured by our Atago for this extraction was of 1,20 for an extraction of 18,85. When tasted, form the light body, gentle (and pleasant) cocoa and fruit hints were recognizable, together with a light tartness increasing as the coffee got colder and colder. After this extraction, as we said in the beginning, we only wanted to change a single parameter, trying to understand how this may influence our extraction.We started with a faint grinding to increase the contact area between coffee and water. The final result was a preparation with a 1,28 tds → 20% extraction. When tasted the coffee had a body definitively stronger,a higher tartness, an absolutely pleasant taste with fresh fruit and dark chocolate hints, persistent in the aftertaste.Here is what fascinates us that we define as coffee jazz: the possibility to change,imagine,try and taste especially when we can work with amazing coffees as the one just mentioned. Which other methods allow this?
  6. I guess this doesn't apply to making capuchino's and associated coffees but...... ....have you ever used coffee mate or similar with straight brews from a filter machine,or a French press and so on? I ask because I normally like to drink my coffee through fresh cream floating on the top! yum, yum. Where I live now, it is really too hot for fresh cream as it would go off too quickly and be wasted. Hence I have had to improvise by using (little cough) a small amount of coffee mate and then squirting some New Zealand cream over the top of the coffee cup after filling of course.. This method is not perfect but produces a reasonable drink whilst I continue to look for ways to improve it. I welcome also any other ideas with which to experiment:waiting:
  7. Espresso & boiler friendly water: Not all water that meets non-scaling parameters makes coffee that tastes nice. The shorthand answer is to find water with a bicarbonate level between 50-80mg/L as ion/bottled water label (as CaCO3 alkalinity this would be 40-60mg/L) for your espresso machine, that tastes nice. If your water is in this range and all your coffee tastes bad, change the water for different one but still in this range. Using a particular water that doesn't scale, but is of a make up/so soft that makes your coffee taste bad/low body isn't a great idea. Plus you generally want some bicarbonate & a pH over 6 to lessen the chances of corrosion. It's swings & roundabouts, very soft water won't scale but can cause corrosion, harder water is less likely to be corrosive, but more likely to scale. If Volvic tastes OK, no need to change. Volvic sits just outside of recommended spec for boiler care, but just outside, lots of folk will testify it's fine regarding lack of scaling. Waitrose Essentials Lockhills is smack bang in the middle of desired range, the only UK bottled water that is. Here's a link to UK bottled waters & mix ratios to achieve boiler friendly water... https://docs.google.com/spreadsheets/d/187vd8fjVQGCrvaoEz071BoSEOl-IY3rTl0-fZXLGx1w/edit?usp=sharing Manual brewing Choices are much wider here, kettles are easier to descale if necessary. The make up of the water has no impact on objective extraction yield, you don't need high mineral content to extract the flavour. Water make up does change the taste of the coffee, so just use a water that doesn't ruin your coffee (this could still be Volvic or Lockhills if that's what you can easily get). You probably don't want your brew kettle scaling up if it has its own element, but if you get good brews with high mineral content water & your kettle & brewers are easy to clean/descale, then carry on. But bear in mind, high mineral content water usually also comes with high bicarbonate, which can flatten acidity and make the body seem overly chewy. I personally like to use very soft water at home for brewing, using a steel/glass kettle, because I like the taste & clarity (~GH 20mg/L & KH 20mg/L as CaCO3, such as Deeside, or Voss but it's very expensive, or a mix of Zerowater & tap). At work, or visiting friends & relatives, I use regular N Surrey tap water (hard). I still get some very tasty brews here, especially with long steep immersions. As an example of difficult water to brew with, I found the water in Menorca very hard to get a decent drip brew & had to use some bottled Estrella I, which is similar to Highland Spring in make up & the softest water I could reasonably find there.
  8. Hi! I started this topic to share short, fun broll videos about coffee. Let me start by sharing my first Aeropress broll video. Enjoy!
  9. We just purchased a feldgrind travel grinder to enhance our coffee making while traveling. We use an MSR Mugmate inserted directly into a coffeecup to reduce the amount of equipment we need. We have a small Bodum electric teakettle for boiling water where there is household current and an MSR Reactor backpacking stove where there isn't. Our feldgrind will always travel with us also except for while backpacking. When backpacking we pre-grind our coffee and use a Food Saver to vacuum seal. Our equipment, other than the Food Saver and MSR Reactor stove, fits in our carry-on luggage.
  10. Which one can best handle sitting for a few minutes while I make the other one with my slow little machine?
  11. I've currently got an E8 - that I'm very happy with and I'm sure is doing a good enough job for my espresso at the moment. In addition, I have a Hausgrind, Baratza precisio and Sage Pro grinder. I'm essentially considering these as brewed grinders and am also likely to move one of them on (not likely to be the Hausgrind but you never know). I've also got a ROK handgrinder on the way from the crowdfunding (on the way being eventually it'll arrive once they're ready), a feldfarb should be "soon" winging it's way to me and I think it's time to admit I have a problem. I've also recently purchased a VST refractometer but haven't had the chance to read enough to feel confident using it but will be cracking that open soon (I've taken the highly unusual decision of trying to read the manual before using it and that's holding me back so far). Anyway all of that just to show you the equipment I'd like to evaluate and in addition for brewing with said grinders I have aeropress, Clever coffee dripper, sowdens (2 n 4 cup), behmohr brazen plus, v60, impress, french press and chemex (I think that's it anyway). So my thinking is I should pick one of these brewing methods and start trying to get what I consider to be a tasty cup with one of these grinders and using the same brewing technique and dose (as much as possible). Then perhaps refracting the brew to get some stats and see when I think is the best I can get out of that grinder. Then rinse and repeat with each grinder, until I've decided which grinder is best for that brew and then perhaps try a different brewing method and repeat (I understood they could be different strengths of grinder even between brew)? Or do I just assume that Hausgrind is best for the smaller uses, because it's supposed to be very well received by many people and then worry about trying to use either the sage or precisio for the Behmohr and Chemex (because it's a 6 - 8 cup) and see which one wins there? After doing all that I'll probably also take a look at the E8 as a brewed grinder but first I'll try and not throw my espresso settings out too much. Any advice gratefully received. Also, it may just end up that I buy a "superior" grinder after all this but I'm thinking this would be a good way for me to learn more about grinders, grind settings, looking at grinds, brewing, repeatability, refracting and so on but it might just be madness and I end up sticking with one because I haven't got the patience for the long haul (just the initial rush of the purchase ). Thanks in advance.
  12. Anyone experimented with this? Matt Perger is advocating brewing with water immediately after boiling in his Barista Hustle blog. I find it works OK with immersion when pouring the water into the brewer then adding the coffee - but obviously the water has cooled a good deal by this point. I've tried a couple of pourovers as suggested with water straight off the boil but they were rank rotten. In the Brazen the highest temp i've brewed anything drinkable was 206F. North of this it tastes really bad. I get the feeling i must be missing something (or why else would he recommend it?).
  13. Hi Guys, We are writing a large study on each coffee brewing method. We got into trouble in some questions and we want to figure it out with your help. We have studied many resources on this topic and people often write in different ways. I'd like to hear your opinion. Here are my questions: 1. There is a concept such as a "drip coffee", which is also referred as pour-over. It is not clear here, in fact, we all understand that the method of brewing called pour-over is considered as a separate one. I think to write about "Drip Coffee" only when it is brewed in the drip coffee maker. Do you think it is literate or not? 2. Pour Over. I have identified 4 main methods of brewing. Bee House, Chemex, Hario V60, and Kalita Wave. Do you think it's enough? Or maybe some other popular methods? 3. Cold Brew Is iced coffee a part of cold brew? Or probably it’s another brewing method? 4. Here is our final list of brewing methods in our opinion: Aeropress French press Moka pot Espresso machine Turkish coffee Cold Brew (Including Nitro Cold Brew & Iced Coffee) Drip Coffee Pour Over (Including Bee House, Chemex, Hario V60 and Kalita Wave) Vacuum coffee maker (Siphon) Please write down your thoughts, I would be happy to read every comment and finally get to the bottom of it.
  14. Hi all, What's the difference in tasting notes between flat and conical grinds for brewing? I'm in the market for an electric grinder that will be dedicated to V60, Chemex and Aeropress, as well as the occasional French press. I see that one of the key decisions to make is whether to go with flat or conical burrs. Thoughts...? Recommendations on a grinder...?
  15. Hi, the video shows the repair of a Saeco Odea Go. When making a coffee, the machine is losing water in the drip tray and the ground is too ground. The video demonstrates how to clean the brewing unit thoroughly and how to replace the gasket at the piston and the nozzle: The video has a German soundteack but English subttitles are added to YouTube. If you don't see them by default, watch the video directly at YouTube and press the setup button below the frame. Enjoy it, Jürgen
  16. Have you ever thought to yourself "I wish I could brew coffee in a pipe"? Well it looks like now you will be able to! https://www.briping.com/ This is the first time I have seen this instruction in a brewing recipe: "Brew with quad jet torch and stir."
  17. With 98%+ of brewed coffee being water, the importance of water in the brewing process seems to be very significant. Currently use my aeropress with tap water. Was looking at something like a brita water filter, but many people are warning to avoid, as it can cause an increased bitterness. Any recommendations?
  18. Hi All, I have tried different beans from several roasters in London and whilst I've managed to make a decent coffee with other brands of beans I always had trouble making a good cup of coffee with the Red brick blend from Square Mile. I've read the instruction on the website but I still end up with quite a weak taste, I always drink my coffee with milk and the milk always seems to overpower the coffee. When I do taste this blend in a coffee shop the coffee is always stronger and have a distinct flavour I really like, I just don't seem to be able to recreate it at home. Here's my set up. Grinder: Gaggia MDF Coffee machine: Gaggia classic with naked portafilter (and new steam wand) Weight of ground coffee: 16g Weight of brewed coffee: 30g Time: 30 - 32s I have to grind the coffee quite fine to get to a acceptable brew time and weight, could it be that the gaggia classic's pressure is too high? I've read somewhere that some people reduce the pressure on their machine and as a result of that the coffee taste better. Anyway I've tried quite a few things and so far nothing works, I'm a bit stuck really so this is why I'm asking for help! :-) Please let me know if someone had the same problems and found a way to extract Red Brick! Many thanks Claude
  19. Curious if anyone here tried this: https://www.chefsteps.com/classes/coffee/landing?utm_source=Blog&utm_medium=Hoffmann-partner&utm_campaign=Coffee-landing-page-P#/ ? T.
  20. Hello and welcome to my first video! I finally made it! This is the unboxing of the subscription package from La Cabra Coffee Roasters. I will share my first impressions of these unique coffees and of course brewing them with you. I was really surprised by what I found inside the box! This type of video will drop every month discovering fantastic new coffees. Enjoy and stay tuned for more! I am just getting started!
  21. Who likes to use a stove top moka pot for brewing, what ground beans do you like to use with it, medium, more dark and rich? Do you drink your brew as espresso or as one long drink?
  22. I just bought a Bodum Chambord 8 cup (1 litre). I will probably be brewing 1-2 mugs of coffee most of the time, but I bought this size to be able to brew more occasionally. I completely new to french press, and I was wondering if there are any downsides to brewing a much smaller amount of coffee than the whole can allows, for example a single mug in my 1 litre french press? I noticed the filter/plunger doesn't go all the way down (stops about 2,5 cm/1 inch) above the bottom. Will this be a problem? Should I get a smaller 4 cup (0,5 litre) french press instead?
  23. I was wondering if anyone could enlighten me... I'm finding that I taste my espresso (18gms - 27-30 sec ish) from my Classic, I thi9nk, yup, that tastes good. I then wait for my milk steam to get to temperature (with PID), and by the time that's done, I taste the shot again and it generally tastes sour. It generally tastes fine by the time the milk's added but it would be good to know what's going on and if there's any way around it? I get the same results if I drink it out of the glass it was made in, or transferred to a bigger cup before I add the milk.
  24. Hi all, New to the forums and came across it whilst researching for a b2c machine. I've since decided I don't want/need one of those and rediscovered my aeropress. I will confess that I've been using ground coffee from the supermarket for the last few weeks (please keep reading!!) but since researching more I want to move things along and start grinding my own beans. Ive ordered a feldgrind (direct so not sure when I'll get it) and some beans from Foundry both based on recommendations I saw on here. I went for Foundry as they have aeropress recipes on their site for their beans so I think that gives me the best chance of a successful brew fairly quickly - tweaking aside My questions are as follows - ill get the beans before the grinder so should I freeze them unopened until the feldgrind arrives? To defrost is it simply a case of removing bag from freezer and leaving it a few hours? How best to store beans once opened? I drink 3-4 cups a day so will get through it fairly quickly but have mason jars etc if they are any good? Milk - I like a splash of milk at the moment. Will I ruin great beans by adding a slosh of milk to an aeropress brew? I'll try it black as I'm sure it will taste great compared to what I'm drinking now! Thanks for reading and all advice greatly appreciated. Already eyeing up a kalita wave 185 for brewing for 2 people lol I am a bit all or nothing
  25. TEMP Download Link : http://www.4shared.com/folder/kSgm-ZY6/_online.html Hi All, I am very new to what I term as 'good coffee' and what's more I have a memory like a .... what do you call it? So that I can brew 'good coffee', I have taken the time to read multiple sources (mainly has bean) and write what I believe to be a good Chemex Brewing process. What's more, by entering either: a) The amount of cups required b) The volume of coffee you want (in ml) into the spreadsheet, it will 'write' a good brewing process. So that other people who are new (like me) to brewing with a Chemex have an understanding of what to do. I have attached what I believe to be a helpful spreadsheet. If you have any tips, tweaks or amendments I will be happy to make them. Speak soon, David Bruce TEMP Download Link : http://www.4shared.com/folder/kSgm-ZY6/_online.html (Click on the BrewingGuide.zip located at the above 'Temp Download Link' to begin the download. Unfortunately the file is too large to be hosted here:()
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