Do you like coffee?
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TeeJay1952
Well-Known Member
I am on a CAS (Coffee Aquisition Syndrome)
Over the course of my life I have had in restaurants the occasional cup of bliss. Kona or Jamaican Blue Mountain come to mind. 99% of the time it is usually it is black water or coffee tea that you could drink a pot of with no noticeable difference in taste or afterglow but those few times.......
Anyways bought a grinder and am now grinding fresh each pot. Brew is much stronger in effect but haven't got that taste.
Any Amazon recommendations for "knockout flavor?"
Over the course of my life I have had in restaurants the occasional cup of bliss. Kona or Jamaican Blue Mountain come to mind. 99% of the time it is usually it is black water or coffee tea that you could drink a pot of with no noticeable difference in taste or afterglow but those few times.......
Anyways bought a grinder and am now grinding fresh each pot. Brew is much stronger in effect but haven't got that taste.
Any Amazon recommendations for "knockout flavor?"
Honestly I'd suggest trying an aeropress or french press. French presses especially I find leave a lot of the flavor in the drink.
The flavor I'm using at the moment is this one.
https://www.amazon.ca/dp/B00DRTEIRM...=1471792524&sr=1&keywords=san+diego+guatemala
Squiby
Well-Known Member
I second the Aero Press. It is very inexpensive, takes up very little space in your kitchen and makes the best coffee I've ever had, fresh, basically on demand. Well, you have to boil the water. Cleans up in seconds.
It is a personal coffee maker IMO as it really only makes one cup at a time.
It is a personal coffee maker IMO as it really only makes one cup at a time.
TeeJay1952
Well-Known Member
OK I appreciate input. I am lazy and have used Mr Coffee or variant whole life. I am trying to do this right. Aero is different than French press.
Up All Night!
Up All Night!
lwien
Well-Known Member
Yup......Aeropress, the one-hit wonder. Been using it exclusively for about 10 years now except when I have company over and then I whip out the trusty old french press.
And for those that like to experiment, the Aeropress is a no-brainder. Experiment with grind, water temp, amount of coffee, amount of water, steep times, regular or inverted use, paper filter or metal filter, etc. After 10 years I'm still playing around with the variables especially being that each "strain" of coffee as well as the particular roast plays into those variables as well.
Edit:
Just the video above and it's really informative but I need to add a few things. First off, what they didn't cover is using a metal filter in the Aeropress inverted. When used in this way, you can get a cup of coffee that is just as robust as coffee from a French Press.
Secondly, it should be noted that coffee filtered through a paper filter is much healthier for you than coffee that is not filtered through a paper filter. That paper filter filters out all of those things in coffee that has been proven to raise your cholesterol levels. Just a heads up.
But even with that being said, I still like to change things up every once in awhile and go for the metal/inverted for a bit and then go back to paper. It's kinda like enjoying the different vape signatures when switching up vaporizers.
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utekai
Well-Known Member
I do grind freshly roasted coffee when the beans are still a bit warm. Letting them set a day or so will let more of the aroma come to the surface of the beans and be noticed as the beans sweat oil, and sometimes that happens within a few hours, but the resulting flavor of coffee from those beans ground right away or a day or two later is mostly the same. Takes about a week before I start noticing a reduction in flavor. Grinding the beans when still a bit warm lets all the off-gassing occur that needs to occur without waiting.
Using the AP offers a lot of options, inverted or regular, water temp and so on. But I've noticed the major flavor differences asides from the bean selected and roast used come from grind, length of time of grounds steeping, and pressure applied. Though temp is important, I always start with water at 186F.
I can't get higher pressures with the steel screens, but using two paper filters works fine. Also a fine grind helps to get higher pressures. I do seek higher pressures for the most pronounced and desirable flavors.
My preference is limited time steeping (bloom, add a bit more water and stir, total of 30 seconds) and use higher pressure, which makes a less acidic and more malty cup. With lungo sizing (lungo is larger than a typical espresso) so water to 3/4 full when inverted about 2:1 water to grounds. The grind is using a manual burr grinder ($14 on Amazon) at the finest setting.
The result is drunk black and savored like nothing else that passes my lips each day.
A larger grind produces less acidity for me, unless the grounds steep a bit more, say 2-3 minutes. But the larger grind tends toward lower pressure. Lower pressure tends to produce more acidity (which some prefer) and a more common cup. But fine grind, less steep and high pressure works well for my taste buds.
African and Central American/Columbian blends are my favs, each roasted individually, about 1/2 cup of green beans at a time in a hot air popcorn popper. Will roast a Burundi to FullCityPlus and a Columbian to FullCity and blend the whole beans after roasting. Takes a few minutes per roast, and I use a glass oil lamp chimney and threw away the cheap plastic top of the air popper (purchased for $15 off Amazon).
So total investment is about $30 for AP, $15 for roaster (the hot air corn popper), burr grinder for $14 and green coffee beans (~$8/lb). The coffee runs out rather quickly, but the rest lasts for hundreds of cups of the best ever coffee. Oh, I got the oil lamp chimney at a thrift store for $2, and no more beans ejected when roasting.
For me progressed from a tea drinker to coffee from time to time, to hand crafted coffee in specialty shops, to fresh ground using a manual drip or French press, to home roasted AP/MD/FP. I moved away from French presses due to the excessive acidity and find grounds that make it through, in particular after finding the AP. The AP paper filter works nicely.
Using the AP offers a lot of options, inverted or regular, water temp and so on. But I've noticed the major flavor differences asides from the bean selected and roast used come from grind, length of time of grounds steeping, and pressure applied. Though temp is important, I always start with water at 186F.
I can't get higher pressures with the steel screens, but using two paper filters works fine. Also a fine grind helps to get higher pressures. I do seek higher pressures for the most pronounced and desirable flavors.
My preference is limited time steeping (bloom, add a bit more water and stir, total of 30 seconds) and use higher pressure, which makes a less acidic and more malty cup. With lungo sizing (lungo is larger than a typical espresso) so water to 3/4 full when inverted about 2:1 water to grounds. The grind is using a manual burr grinder ($14 on Amazon) at the finest setting.
The result is drunk black and savored like nothing else that passes my lips each day.
A larger grind produces less acidity for me, unless the grounds steep a bit more, say 2-3 minutes. But the larger grind tends toward lower pressure. Lower pressure tends to produce more acidity (which some prefer) and a more common cup. But fine grind, less steep and high pressure works well for my taste buds.
African and Central American/Columbian blends are my favs, each roasted individually, about 1/2 cup of green beans at a time in a hot air popcorn popper. Will roast a Burundi to FullCityPlus and a Columbian to FullCity and blend the whole beans after roasting. Takes a few minutes per roast, and I use a glass oil lamp chimney and threw away the cheap plastic top of the air popper (purchased for $15 off Amazon).
So total investment is about $30 for AP, $15 for roaster (the hot air corn popper), burr grinder for $14 and green coffee beans (~$8/lb). The coffee runs out rather quickly, but the rest lasts for hundreds of cups of the best ever coffee. Oh, I got the oil lamp chimney at a thrift store for $2, and no more beans ejected when roasting.
For me progressed from a tea drinker to coffee from time to time, to hand crafted coffee in specialty shops, to fresh ground using a manual drip or French press, to home roasted AP/MD/FP. I moved away from French presses due to the excessive acidity and find grounds that make it through, in particular after finding the AP. The AP paper filter works nicely.
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lwien
Well-Known Member
LOVE African coffees. Same with cannabis. Kilimanjaro, an African landrace sativa is by far, my favorite strain.
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TeeJay1952
Well-Known Member
I went with https://www.amazon.com/PRESSE-CAFE-...00SZ2OAUQ/ref=cm_cr_arp_d_product_top?ie=UTF8
$18 with Tuesday delivery. What the heck I am excited! (and that is without coffee)
I drink 4 cups every morn so seemed better for me than Aero.
$18 with Tuesday delivery. What the heck I am excited! (and that is without coffee)
I drink 4 cups every morn so seemed better for me than Aero.
lwien
Well-Known Member
Yeah, but with the Aero, you get 4 FRESH cups with every press. It's kind of akin to a convection based vape versus a Volcano, eh?
GetLeft
Well-Known Member
Just starting to play with this espresso maker but can easily tell the difference between the pump style and the boiler tank style machines. The cheaper boiler version I mentioned above simply fluhses the ground coffee with forced steam. Scalds the coffee a bit. Nice and robust but definitely overdone. Which wasn't terrible to me. Beats underdone for sure. And I Iike the effects of a single powerful cup (or so) over multiple not-so-powerful cups. Just where I'm at at the moment I guess.
The most noteworthy variables are, I'm guessing from my limited experience, coffee (I have my preferred french roast), amount of coffee, grind, and tamp. I find these variables easier to control compared to the aeropress (no filters, no stirring, now waiting, no pressing...). So far I use less coffee for my double espresso than for two cups of drip grind, which was the same abount I was using while trying to dial in the aeropress. Of course, not really legitimate to compare aeropress and/or french press with an overpriced home espresso machine. But based on end result alone, the espresso machine has it hands down. Just hope it lasts a while.
The most noteworthy variables are, I'm guessing from my limited experience, coffee (I have my preferred french roast), amount of coffee, grind, and tamp. I find these variables easier to control compared to the aeropress (no filters, no stirring, now waiting, no pressing...). So far I use less coffee for my double espresso than for two cups of drip grind, which was the same abount I was using while trying to dial in the aeropress. Of course, not really legitimate to compare aeropress and/or french press with an overpriced home espresso machine. But based on end result alone, the espresso machine has it hands down. Just hope it lasts a while.
TeeJay1952
Well-Known Member
I appeal to the Brotherhood of the Bean (and Sisterhood)
French press 4 cups water heated to boil wait 30 seconds pour to cover, stir, fill, wait 5 min. drain and strain.
4 scoops (2 tbsp each)
4 times. (3,4,5 minute seep) watery. not a full brewed flavor.
coarse grind (90% powder 10% bean chunks)
?????????????????????????
French press 4 cups water heated to boil wait 30 seconds pour to cover, stir, fill, wait 5 min. drain and strain.
4 scoops (2 tbsp each)
4 times. (3,4,5 minute seep) watery. not a full brewed flavor.
coarse grind (90% powder 10% bean chunks)
?????????????????????????
Maitri
Deadhead, Low-Temp Dabber, Mahayana Buddhist
I appeal to the Brotherhood of the Bean (and Sisterhood)
French press 4 cups water heated to boil wait 30 seconds pour to cover, stir, fill, wait 5 min. drain and strain.
4 scoops (2 tbsp each)
4 times. (3,4,5 minute seep) watery. not a full brewed flavor.
coarse grind (90% powder 10% bean chunks)
?????????????????????????
Try weighing a 14:1 water to coffee ratio using a scale, and rather than timing your how water, stick a thermometer in it and play with temperatures. Generally you are looking for 195 to 205℉.
Then get an Aeropress...
GetLeft
Well-Known Member
@TeeJay1952 - manual presses require finesse and even then... You might have to step up to a legitimate espresso maker. I'm loving mine. Less fuss that a regular drip model. Less finesse that presses. Better results than both. I'm never goin' back.
TeeJay1952
Well-Known Member
None so deaf as those that will not hear. None so blind as those that will not see.
Matthew Henry
I was measuring beans, grinding and then remeasuring.
Now measure , grind and into press. Easier, cleaner, no left over and o yeah Great flavor and kick!
Matthew Henry
I was measuring beans, grinding and then remeasuring.
Now measure , grind and into press. Easier, cleaner, no left over and o yeah Great flavor and kick!
MinnBobber
Well-Known Member
Espresso coffee bean/grind recommendation for an espresso virgin and even a coffee "almost virgin" (like Madonna)?? I have maybe one cup of coffee a month with a dessert.
OK you coffee heavyweights, I bought a nice stovetop espresso machine for converting ABV to cannabutter. I've now shot by wad
on the 7 grams of ABV I had available. It will be months before I have another 7 grams to work with so......
Looking to try my Ilsa for espresso. What "strain" of coffee would be a good starter? Do you truly need an espresso grind, which sounds like it is super fine? I never paid attention before but some stores have bulk coffee bean bins, so I could sample tiny amounts first. Do their store grinders have selectability for a super fine espresso grind???
Thanks,
Note: this will be like someone whose experience with alcohol is one 3.2% beer a month going, "I think I'll get me some 151 proof rum".......
But, I'd like to try it
thanks for any tips/ suggestions
OK you coffee heavyweights, I bought a nice stovetop espresso machine for converting ABV to cannabutter. I've now shot by wad
on the 7 grams of ABV I had available. It will be months before I have another 7 grams to work with so......Looking to try my Ilsa for espresso. What "strain" of coffee would be a good starter? Do you truly need an espresso grind, which sounds like it is super fine? I never paid attention before but some stores have bulk coffee bean bins, so I could sample tiny amounts first. Do their store grinders have selectability for a super fine espresso grind???
Thanks,
Note: this will be like someone whose experience with alcohol is one 3.2% beer a month going, "I think I'll get me some 151 proof rum".......
But, I'd like to try it
thanks for any tips/ suggestions
TeeJay1952
Well-Known Member
https://www.amazon.com/gp/product/B00SZ2OAUQ/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B00004SPEU/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
Is my coffee experience + beans from Mr Bulky (Bin Merchant)
http://magicalbutter.refr.cc/ZKHJ7Q8 is my go to butter guy. ( disclaimer I get donation for EFF.)
Are you making espresso ABV combo? If so I think you need fat to render the goodies into a potential.
https://www.amazon.com/gp/product/B00004SPEU/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1
Is my coffee experience + beans from Mr Bulky (Bin Merchant)
http://magicalbutter.refr.cc/ZKHJ7Q8 is my go to butter guy. ( disclaimer I get donation for EFF.)
Are you making espresso ABV combo? If so I think you need fat to render the goodies into a potential.
grokit
well-worn member
You still love coffee. It just hates youI used to love coffee until my Urologist told me I couldn't have it anymore.
CuckFumbustion
Lo and Behold! The transformative power of Vapor.
Waiting for my near monthly order 5lbs of Freshly roasted Brazil Cerrado Arabica. Finally dawned on me that Moondog wrote the perfect coffee break song.
MinnBobber
Well-Known Member
.......................................................................
I have tried out my Ilsa stovetop espresso maker and the results were surprising. I drink almost no coffee but got the Ilsa to do cannabutter extraction on my ABV.
Tried Cameron's Organic Espresso and that was one potent coffee. At first, the tiny hits seemed to be bitter or acidic but then my taste buds adjusted, as I'm not used to those tastes. Then it became more rich, full bodied and it was actually pretty good.
I also tried another "shot" with some 72% Belgium dark chocolate and that was a great combo.
May have to fire up another pot tomorrow. The Ilsa is a 6 cup (espresso cups of 1.5 oz each) so 9 oz.
I use a reducer plate to do half a chamber (kind of like adding a mesh pad to a vape chamber).
Anyone else use a moka pot / stovetop espresso maker?
Any hints or suggestions?
Thanks
TeeJay1952
Well-Known Member
I ended (or am at this point now) Mr Bulky fresh roast Kona (4 tablespoons) French Vanilla (2 tablespoons), coarse grind, French Press . Each cup is better than a 4.95 Starbucks. When I am done drinking coffee I am satisfied, fired up and complete. Thanks to those who provided the path and lit the way.