Thread: Coffee Board: Oblivion / Ship of Fools.
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Posted by luvanddaisies (# 5761) on
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I like coffee.
I don't know how to make proper coffee with a proper coffee machine (I've obviously used cafetieres and percolaters and basic filter-coffee machines, but not the big barista things), and I don't know about the weight that x-amount of coffee ground should be, or the exact temperature of the coffee vs milk, but I do like a nice cup of coffee.
I believe coffee is not about sunshine and unicorns and rainbows, it's meant to be dark, bitter and twisted, so putting sugar in it is an abomination. I'll drink it black or white or frothy (or [whisper] instant - which I accept as being a drink that is not coffee but something else entirely, consumable if coffee is not available [/whisper]), or mocha or espresso, or latte, but not ever with sugar. Ever. ![[Projectile]](graemlins/puke2.gif)
.
I've never tried Kopi Luwak , although I've known about it since it won an Ig Nobel Prize For Nutrition in 1995. (well, I probably didn't hear about it five or six years after that, but hey).
I'm not especially knowlegeable about coffee, but I do appreciate it when I get a good one. I imagine there are shipmates who know lots about coffee and are able to discuss it at length - at least I hope so, that's why I started this thread. How do you make yours? What's beyond the pale? Is instant the epitome of evil in a mug? Why bother with decaff?
(As an aside, i'm thinking about buying an Aeropress coffee maker , because the reviews on Amazon seem to suggest it makes nice coffee fast, and it's easy and quick to clean - which means I could have a quick nice coffee before I get the Night Bus to my early shifts. Any thoughts or advice?)
Posted by _Feh (# 10899) on
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As I sit here sipping my morning salvation, I couldn't help but comment here. I loooove strong, black coffee. The boyfriend drinks his creamer with a little coffee, but I could never do it. With a bigger budget, I think I'd be one of the biggest coffee snobs on the planet. Personally, I like the darker roasts.
And I don't know as much about my favorite drink as I would like, though I've applied fanatically at green mountain coffee roasters since they moved to town, with no luck yet. They give their employees so many pounds of free coffee each year. I didn't tell them, but I think that would be payment enough.
I've been dying to try Kopi luwak also, but the opportunity had not yet presented itself. I've even considered buying a civet and making my own ;-) I'd love to hear from anyone who has tried it!
Oh, and instant!? Blech! I use instant coffee for baking and nothing else!
[ 01. October 2014, 12:48: Message edited by: _Feh ]
Posted by LeRoc (# 3216) on
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I use this Italian-style percolator, the one where you screw the top part off, don't know how it's called. And no sugar.
The best coffee of course is when I'm in the mountains of Espírito Santo, where the beans come right from the slopes and have been ground and burned the very same day.
Posted by Heavenly Anarchist (# 13313) on
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I have a latte for breakfast every day and occasionally in the afternoon. I'll drink black coffee after dinner though. No sugar but I will occasionally have a vanilla latte. perhaps I should experiment with using vanilla paste instead of syrup? Hmm, might go and try that...
We have an older version of the DeLonghi Icona which I really like as it is a reasonable price and efficient, nice and straightforward though it takes practice to get the milk warm enough.
I prefer smooth caramelly coffees to more acidic ones. I recently bought several types from a lovely shop in Edinburgh as a gift for my husband and we loved having a variety and taking notes on them. I'll dig the name of the shop out.
[ 01. October 2014, 13:01: Message edited by: Heavenly Anarchist ]
Posted by _Feh (# 10899) on
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quote:
Originally posted by LeRoc:
The best coffee of course is when I'm in the mountains of Espírito Santo, where the beans come right from the slopes and have been ground and burned the very same day.
Mmmmmm... set my mouth to watering!
Posted by Karl: Liberal Backslider (# 76) on
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Decaff is acceptable if for diagnosed medical reasons and a doctor's note is provided. Instant is scraped from under Satan's fingernails. It doesn't need milk or sugar.
Posted by Honest Ron Bacardi (# 38) on
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If you are serious about coffee, probably the best starting investment is in a good grinder. An adjustable burr grinder lets you grind from coarse right through to ultrafine Turkish coffee grind. But the main thing is that freshly ground beans taste so much better. Ground coffee loses its aromatics within a couple of days.
If you want decaff., then there are some excellent decaffeinated beans available from specialist suppliers.
Posted by Siegfried (# 29) on
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Decaf- only in the evenings if accompanied by a very dark chocolate something.
Definitely grind your beans fresh for each cup. There are stand-alone grinders, as well as grind-to-brew coffee makers. Definitely go burr over the little spinning blade thing--the spinning blade just beats the coffee to death and heats it as well. Best use for one of those? Grinding spices.
Go strong not weak.
Use filtered water.
Posted by lilBuddha (# 14333) on
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Obviously, drink whatever you like. But bitter is not better. Bitter is a result of abuse. Too hot a brewing temp, too fine a grind for the brewing method or too lengthy brewing time.
Like strong coffee? Get a different bean and or roast, quit abusing your morning cup. Don't make me call the RSPCC.
Posted by comet (# 10353) on
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fresh ground beans in a french press, served in a designated (ginormous) mug. and I take my coffee like my heart: dark, bitter, and unsweetened.
if I get my coffee out and about, it's a sludge cup (aka "shot in the dark") or strict quad shot with heavy cream. my baristas know me and are brewing before I'm in the door, bless'em. I used to do americanos, until I realized that that hot water was unnecessary dilution.
eta: agreed with lilB. when I say "bitter" I generally mean strong, with a complex, muddy flavor. (plus comedic effect) I don't like the roasts that are labeled as having "bright notes". I don't want bright when I need coffee. I need a coffee that commiserates with my dark, grouchyass self.
[ 01. October 2014, 16:02: Message edited by: comet ]
Posted by Ariel (# 58) on
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Decaff is rarely 100% caffeine free and I have to be sparing with it, but there are times when only one of the following will do (in no particular order):
A vanilla or hazelnut caffe latte
A mocha
An espresso.
Quality varies widely from outlet to outlet and I've mostly stopped asking for an americano, as there's too much water in it (unless they're prepared to compromise on the water).
Espressos go cold quite quickly but are good for those times when what you want isn't so much a long hot drink as an intense burst of flavour.
At home I have a cafetiere (French press?). I always do decaff, basically because full-strength caffeine is overdose for me, and it will be plain black. These days the quality of decaffeinated filter/cafetiere coffee can be as good as the regular stuff.
The difference with instant coffee is usually noticeable and brands vary widely. We used to have one brand at the office which was supermarket's own which was far more like Bovril than anything.
Posted by lilBuddha (# 14333) on
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quote:
Originally posted by Ariel:
Espressos go cold quite quickly but are good for those times when what you want isn't so much a long hot drink as an intense burst of flavour.
An espresso begins to degrade after about 15 seconds from extraction. It should never be drunk cold.
BTW, the quality of the crema indicates a good pour, but for best taste, spoon it away before drinking. It contains none of the good flavour. And a stir before drinking balances the taste.
ETA: I should probably walk away from this thread and let you all enjoy whatever it is you wish to.
Pedantic, obsessive geek: Out.
[ 01. October 2014, 16:42: Message edited by: lilBuddha ]
Posted by PeteC (# 10422) on
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A discussion of coffee should also include that which is patently not coffee.
*$$$$ does not do coffee. Unless your definition of coffee means bitter and overhot. Not to mention overpriced.
Ask the Australians what happened when *$$$$ tried to break into the market there.
McDonald's is just disgusting. And not coffee.
People who hate coffee drink F**g*r's. They may, as well, be startlingly naïve.
Posted by Timothy the Obscure (# 292) on
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I'm not really an espresso guy, though living in Portland I drink it all the time (in latte form usually, though I actually prefer cafe au lait). But I really like my coffee New Orleans style, with chicory (and milk, and a very small spoonful of sugar).
Posted by Palimpsest (# 16772) on
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An espresso fresh pulled from the machine by a good barista in the minute before the foam collapses is wonderful. The foam is the point, not something to be scraped off.
I normally drink decaff americano's if I have to deal with an espresso machine, since a lot of places won't have a fresh drip pot. I need to skip caffeine normally for medical interviews.
I had the amusing problem of having to talk to a friend about working for his company last week, while we met in a fancy coffeehouse which proudly refuses to serve decaffeinated beans. I kept having to ramp down the hyper conversation after such a long time off the caffeine habit.
The aeropresse makes a good cup of drip coffee. It does require some muscle to work, but it is easy to clean. I believe there is also a small ceramic hand grinder that is fairly good for making a small coffee that goes well with the Aeropresse for work.
In general, while good beans are nice, coffee that is roasted in the last day or two is so much better than stuff which has been sitting around in nitrogen or cans. The extra dark French roast is for those who are basically flavoring dairy drinks. A mid city roast is best for black drip coffee.
Posted by Schroedinger's cat (# 64) on
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These days, I have a stovetop espresso maker which I use for coffee most days. I do a full pot (4 or 5 shots) in a reasonable size mug and finish with warmed milk - so probably a flat white, although I try to froth the milk a little.
I also have sugar in it. The milk and the sugar take the bitter edge off the coffee, giving me the potency of the drink without the catch. When I have to buy a coffee outside, I prefer a latte with extra shot, which does something similar.
The coffee I use if Cafe Direct Manchu Picchu rather than their espresso, because I love the hint of chocolate I get with this one.
Posted by Ariel (# 58) on
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quote:
Originally posted by Palimpsest:
The extra dark French roast is for those who are basically flavoring dairy drinks. A mid city roast is best for black drip coffee.
Actually the extra dark rich one is the one I go for at home when drinking it black. Medium roast doesn't have the edge to it that I look for.
Posted by TheAlethiophile (# 16870) on
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Kopi Luwak is indeed very nice, but if you are ethically minded you might want to check exactly where it comes from. I got the real stuff when I worked in Indonesia for a short while, but if you try to buy it here it's likely to come from a farm where the civets are kept in very cramped conditions.
Some of the best coffee on the market at the moment is Ethopian Sidamo (aka Sidama) and Rwandan Kopakama Ejo Heza. Never go for coffee blends (like French or Italian) as these are never as good.
And never trust a barista. Most shops you go to, especially chain stores, have no idea how to make a decent cup. If you see clouds of vapour, then the water is far too hot. It should never be allowed to boil as that burns the coffee.
Posted by luvanddaisies (# 5761) on
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quote:
Originally posted by LeRoc:
The best coffee of course is when I'm in the mountains of Espírito Santo, where the beans come right from the slopes and have been ground and burned the very same day.
I don't quite know what to say. Sounds amazing.
quote:
Originally posted by comet:
agreed with lilB. when I say "bitter" I generally mean strong, with a complex, muddy flavor. (plus comedic effect) I don't like the roasts that are labeled as having "bright notes". I don't want bright when I need coffee. I need a coffee that commiserates with my dark, grouchyass self.
Yes. This.
I hate burnt coffee too. By "bitter" I mean dark like a Brothers Grimm vs Disney dark, rather than that burnt singe of disappointment that you get from the first sip from a hot cup of got-it-a-bit-wrong, (and also a way to make it sound silly enough to remind people to *never ever* put sugar in my coffee or I'll spit it involuntarily back onto their shoes).
quote:
Originally posted by lilBuddha:
quote:
Originally posted by Ariel:
Espressos go cold quite quickly but are good for those times when what you want isn't so much a long hot drink as an intense burst of flavour.
An espresso begins to degrade after about 15 seconds from extraction. It should never be drunk cold.
BTW, the quality of the crema indicates a good pour, but for best taste, spoon it away before drinking. It contains none of the good flavour. And a stir before drinking balances the taste.
ETA: I should probably walk away from this thread and let you all enjoy whatever it is you wish to.
Pedantic, obsessive geek: Out.
Nonononono - come back. This is exactly the sort of obsessive geek trivia I want and need in my life.
15 seconds - wow. Why?
And how do you know so much about coffee? Are you the Coffee Police (and if the Coffee Police don't exist, why the hell not?).
quote:
Originally posted by PeteC:
People who hate coffee drink F**g*r's. They may, as well, be startlingly naïve.
Sorry - I didn't get in from w*rk until 00:45 last night, might be being dim...
Fingers?
quote:
Originally posted by Palimpsest:
The aeropresse makes a good cup of drip coffee. It does require some muscle to work, but it is easy to clean. I believe there is also a small ceramic hand grinder that is fairly good for making a small coffee that goes well with the Aeropresse for work.
Part of what I want in it is easy. When I have a shift that starts at 5am, the lack of a 24hour Tube in London means I have to get Night Buses, which means I leave for w*rk at 02:30. I'd like a shot of caffeine that is nice but requires little time and effort (so although freshly ground beans are nicer, it's not going to happen at 2am!)
It might also encourage me to drink coffee rather than Coke/Irn Bru some of the rest of the time.
For me the caffeine is significant - I need the injection of caffeine, so coffee would give me that in a fewer-calories-and-less-junky-shit version. And if it was nice coffee it would encourage me to do it, and be nice. Because nice is good when you're getting up in the middle of the night!
Posted by Moo (# 107) on
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quote:
Originally posted by luvanddaisies:
quote:
Originally posted by PeteC:
People who hate coffee drink F**g*r's. They may, as well, be startlingly naïve.
Sorry - I didn't get in from w*rk until 00:45 last night, might be being dim...
Fingers?
Folger's is a brand of coffee which is widely sold in this part of the world.
Moo
Posted by luvanddaisies (# 5761) on
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Ah. I don't think it exists here. My confusion is justified, and I'm not too tired to fill in the missing letters. All good.
Posted by la vie en rouge (# 10688) on
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I haz a sad about coffee. I am one of those people Karl is talking about with a doctor’s note. I can drink American coffee, but not French or Italian expresso. It makes me terrifyingly on-the-verge-of-palpitations hyper for about two hours, and then I go into free fall.
I drink decaf now and again, but proper coffee is forever denied to me. I can’t help feeling I’m missing out on something. Fiancé en rouge has a relationship with his expresso machine that verges on idolatry.
Posted by Ariel (# 58) on
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Would you consider decaff espresso? The choice of beans is unfortunately much more limited when it's decaff but at least there are some.
Posted by quetzalcoatl (# 16740) on
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I haz a sad also. I can drink about one cup a week; any more, and iz v. sad in Quet's tummy and guts in general.
Posted by Lamb Chopped (# 5528) on
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quote:
Originally posted by Timothy the Obscure:
I'm not really an espresso guy, though living in Portland I drink it all the time (in latte form usually, though I actually prefer cafe au lait). But I really like my coffee New Orleans style, with chicory (and milk, and a very small spoonful of sugar).
Yes yes yes yes yes! We get the Café du Monde coffee/chicory stuff and drink it Vietnamese style, dripped through one of those individual metal cup top thingies, and sweetened with condensed milk. Over ice is best, but hot is okay.
Posted by la vie en rouge (# 10688) on
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quote:
Originally posted by Ariel:
Would you consider decaff espresso? The choice of beans is unfortunately much more limited when it's decaff but at least there are some.
Yes... but addicts to the real stuff tell me that it's not the same. Like I said, I feel like I'm definitely missing out on something. ![[Frown]](frown.gif)
Posted by luvanddaisies (# 5761) on
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quote:
Originally posted by Lamb Chopped:
quote:
Originally posted by Timothy the Obscure:
I really like my coffee New Orleans style, with chicory (and milk, and a very small spoonful of sugar).
Yes yes yes yes yes! We get the Café du Monde coffee/chicory stuff and drink it Vietnamese style, dripped through one of those individual metal cup top thingies, and sweetened with condensed milk. Over ice is best, but hot is okay.
I'm not familiar with this. It sounds interesting (apart from the sugar part), do we have it in the UK anyone?
Posted by Enoch (# 14322) on
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I'm slightly unconvinced by some of the fancy technology. Percolators are convenient and easy to use, and so are the old sort of expresso machines that go on the stove. But I'm not convinced the coffee itself is any better than coffee made in a jug. A lot of the rest is more a question of showing off one's fancy gadgets. I've move to a cafetiere, which is basically just a jug with something to stop the grains ending up in your cup.
I like Dark Roast Java.
Shipmates who like to savour their coffee and imagine the beans being individually collected from the anuses of small forest animals may be shocked by this but if you want a reasonable gluggable vin ordinaire of a coffee, there's a lot to be said for Sainsbury's basic. It's unsubtle and a 4. The reason why it costs less is because the blend contains more robusta than others, which is cheaper to produce.
Posted by Karl: Liberal Backslider (# 76) on
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We use it for the coffee that's made in the bedroom coffee machine to wake us up in the morning. For that, when the finer senses are less than awake, it's superb.
Posted by Moo (# 107) on
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quote:
Originally posted by Lamb Chopped:
We get the Café du Monde coffee/chicory stuff...
Luzianne also has coffee with chicory. It's much easier to find around here than Cafe du Monde.
Moo
Posted by Twilight (# 2832) on
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quote:
Originally posted by Enoch:
I'm slightly unconvinced by some of the fancy technology. Percolators are convenient and easy to use, and so are the old sort of expresso machines that go on the stove. But I'm not convinced the coffee itself is any better than coffee made in a jug. A lot of the rest is more a question of showing off one's fancy gadgets. I've move to a cafetiere, which is basically just a jug with something to stop the grains ending up in your cup.
I like Dark Roast Java.
Shipmates who like to savour their coffee and imagine the beans being individually collected from the anuses of small forest animals may be shocked by this but if you want a reasonable gluggable vin ordinaire of a coffee, there's a lot to be said for Sainsbury's basic. It's unsubtle and a 4. The reason why it costs less is because the blend contains more robusta than others, which is cheaper to produce.
Come sit with me on the porch, Enoch, we'll keep the kids off the lawn while raising our blood pressure the natural way.
I drink Kroger's store brand and it's a good thing I do because I drink four cups every morning while typing furiously on the Ship of Fools. I use a Mr. Coffee automatic drip machine the French press gadgets leaving the coffee a bit murkey for my taste. No sugar, 1% milk or black. The main thing is that it be hot and lots of it.
Posted by Lamb Chopped (# 5528) on
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If you've got Vietnamese people, you've got this style of coffee (not the chicory Café du Monde bit, the rest of the set up I mean). Go to a Vietnamese restaurant and ask for café sua (hot) or café sua da (over ice).
Posted by bib (# 13074) on
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Give me tea every time. Unfortunately I discovered that coffee causes me severe migraines. Haven't had a migraine since I gave it up.
Posted by Brenda Clough (# 18061) on
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I second the use of a burr grinder. This is the one thing that will make a tasteable difference in your daily cup.
And yes, nothing is more decadently nummy that Vietnamese coffee!
It is sad, but my doctor tells me that as one ages one may become more sensitive to caffeine. I have to strictly ration myself to one cup a day, in the morning. Even an espresso gelato at night is too much. (I have a gelato place that makes it with real espresso...)
Posted by Schroedinger's cat (# 64) on
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Enoch - Espresso coffee is stronger for a given volume than cafetiere coffee. This does make a difference. You have forced more intense flavour out.
However, an espresso contains less caffeine than a cup of filter coffee. The main reason is the quantity - like for like measures, espresso contains more. This probably means that I have less caffeine in my mugs of espresso than I would in a cafetiere for a similar mug, because I would have to put more coffee in.
I once had some cheapest of cheap Kwik-Save own brand instant coffee. Seriously, you have never tasted anything so foul that calls itself coffee. I think it was mainly sawdust.
Posted by Drifting Star (# 12799) on
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quote:
Originally posted by Schroedinger's cat:
I once had some cheapest of cheap Kwik-Save own brand instant coffee. Seriously, you have never tasted anything so foul that calls itself coffee. I think it was mainly sawdust.
I see your cheap instant coffee and raise you a brother-in-law who uses a quarter of a teaspoon of said sawdust to make a mug of 'coffee'. I could see the bottom of the mug. I left it.
Posted by TheAlethiophile (# 16870) on
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I once worked with a tea-drinking colleague who had never encountered ground coffee. When it was her turn to do a round of drinks, my mug came back with just the grounds covered in boiling water. The cafetière had been ignored and she passed my mug to me noting, "the granules seem a little slow in dissolving. Not like normal Nescafe." ![[brick wall]](graemlins/brick_wall.gif)
Posted by Ariel (# 58) on
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As a teenager in my first Saturday job in a shop, my turn came to make the drinks. I followed the usual custom of asking everyone whether they wanted tea or coffee and went off to the kitchenette. Then I realized I'd never made instant coffee (or any other kind) and had no idea how much to put into a mug. The manageress was happy to advise. "Just put half a teaspoon of coffee granules in and top it right up with plenty of hot water," she said without batting an eyelid.
I had my doubts but followed her advice. The recipients were all very polite about it, which confirmed my suspicions, but were happy to be honest about preferences when asked.
Posted by Gussie (# 12271) on
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My husband and son are coffee geeks, so I'm sitting here drinking a cup of cappucino made from home roast El Savadorian beans, and very nice it is too.
Between them they have over £3,000 of coffee equipment. I try to be very polite about what I call coffee creep - the fact that there is no room in the dresser cupboard for anything other than bags of green beans, as the finished cup is so nice, even though I'm more of a tea person.
Posted by balaam (# 4543) on
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Mezcla.
One of the best reasons for visiting Spain.
A blend of roast beans and 30 to 40% Torrefacto. Coffee without the bitterness, what's not to like?
Posted by LeRoc (# 3216) on
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quote:
balaam: Coffee without the bitterness, what's not to like?
The lack of bitterness.
Posted by Sir Kevin (# 3492) on
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If the coffee's any good, I buy it at the grocery store: I grind it on site rather than using our single-cup Krupps grinder
We each it drink about 2 cups a day....
Posted by Doublethink (# 1984) on
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You'all have now made me want to buy a coffee grinder. I am now thinking, if I have adjustable ceramic burr - does it matter if it is a handmill or a machine ? (I ask because the price difference is masses.)
[ 04. October 2014, 14:35: Message edited by: Doublethink ]
Posted by Brenda Clough (# 18061) on
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No, a Krups grinder is not the same. Be sure and get a burr grinder. I would think that it makes no difference whether it has a motor or not, but google around -- there are coffee websites that rate and rank all these things to a crazy level of detail. Grinding it fresh just before brewing has a considerable effect as well -- many of the oils are volatile.
Posted by Ariel (# 58) on
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quote:
Originally posted by balaam:
Coffee without the bitterness, what's not to like?
A good cup of coffee needs to be dark, rough, rich, earthy, aromatic, intensely flavoured and with the requisite touch of bitterness. All the notes should be there in the right proportions. You shouldn't be able to stand a spoon up in it, but the spoon ought to sweat and wilt a little bit.
Posted by LeRoc (# 3216) on
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quote:
Ariel: A good cup of coffee needs to be dark, rough, rich, earthy, aromatic, intensely flavoured and with the requisite touch of bitterness. All the notes should be there in the right proportions. You shouldn't be able to stand a spoon up in it, but the spoon ought to sweat and wilt a little bit.
I agree with you but ... why would you want to stick a spoon in coffee?
Posted by Ariel (# 58) on
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It comes from the saying "If you can't stand a spoon up in it, it ain't tea", i.e. the drink should be so strong that it should be almost solid. Said in jest because nobody really wants it like that, but you get the idea.
Posted by lilBuddha (# 14333) on
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quote:
Originally posted by Doublethink:
You'all have now made me want to buy a coffee grinder. I am now thinking, if I have adjustable ceramic burr - does it matter if it is a handmill or a machine ? (I ask because the price difference is masses.)
The important thing is to make sure your grinder can do the coarseness that suits your brewing method and desired result. Start there before comparing grinders.
A good hand grinder, one that can grind Chemex pour over pebbles to talcum powder Turkish coffee, can be cheap. But requires a bit of elbow grease. Not every hand grinder can do this, be careful choosing.
A good burr grinder, very convenient, very easy; not so cheap.
If you are not picky about your beans, roast or method and simply want to soothe your withdrawal shakes, get a cheap blade grinder.
Other considerations
- Cleaning - Oils accumulate and turn rancid. You bought the grinder because you care about the taste, clean it!
- Replaceable components - Nothing lasts forever* cheaper to replace the burrs than the whole darn machine.
- Ceramic or Steel? - Ceramic lasts longer, Steel grinds finer when new.
*Sadly, not even the earth and sky.
Posted by Doublethink (# 1984) on
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Bearing that mind porlex hand grinders seem to be the way to go.
Posted by Doublethink (# 1984) on
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Have any of you heard anything about cold brewed coffee or cold brewed tea ?
Posted by Brenda Clough (# 18061) on
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They sell it bottles at Trader Joe.
Posted by PeteC (# 10422) on
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Never heard of them.
Posted by Ariston (# 10894) on
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quote:
Originally posted by Doublethink:
Have any of you heard anything about cold brewed coffee or cold brewed tea ?
And I'm slightly addicted to it; my local roastery sells it in growlers to go, as do a few other places around here. It works best if you use a slightly more acidic, brighter bean—the stuff I drink is a Columbian, but other Central Americans work quite well—since the process enhances that, but doesn't bring out the earthy/dark flavors you might find in an Ethiopian or Sumatran.
It tends to be a bit stronger in my experience; a 36-hour brewed bottle will be about time-and-a-half as strong as usual pour over or filter, and 32 ounces is about a cup too much for me to finish in a morning.
That's saying something.
Posted by lilBuddha (# 14333) on
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quote:
Originally posted by TheAlethiophile:
Some of the best coffee on the market at the moment is Ethopian Sidamo (aka Sidama)
And the Yirgacheffes. Also the Mandheling, Ankola, and Lintong from Sumatra.
Posted by Ariston (# 10894) on
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For real fun, try a shot of espresso poured into (Mexican/British) Coke. No, really. This is what happens when you drink coffee with baristas. It will taste nothing at all like anything you would have expected—very herbal and leafy, not like either coffee or Coke.
Posted by lilBuddha (# 14333) on
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quote:
Originally posted by Doublethink:
Bearing that mind porlex hand grinders seem to be the way to go.
The Hario Mini Mill is nice.
Posted by Enoch (# 14322) on
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quote:
Originally posted by Doublethink:
Have any of you heard anything about cold brewed coffee or cold brewed tea ?
No. What is it? Do you heat it up or drink it cold?
Posted by Doublethink (# 1984) on
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It seems you steep in cold water for about 12 hours, then filter and dilute hot or cold to taste. I found another blog that recommended, instead, filtering coffee using hot water but into a cup half full of ice. So I am trying that this morning with my bacon sandwiches, using this
this kind o thing.
Cold brew is supposed to make the coffee less acidic.
Posted by Doublethink (# 1984) on
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I find myself unconvinced by filtering over ice.
Posted by balaam (# 4543) on
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quote:
Originally posted by Doublethink:
I found another blog that recommended, instead, filtering coffee using hot water but into a cup half full of ice.
Standard practice in Spain, ask for Cafe con hielo. Recommended.
The Spanish also drink Cafe bonbon. Which is coffee sweetened with condensed milk. Not recommended.
Posted by Ariston (# 10894) on
:
quote:
Originally posted by Doublethink:
It seems you steep in cold water for about 12 hours, then filter and dilute hot or cold to taste.
Cold brew is supposed to make the coffee less acidic.
1. Try 36 hours, and don't cut it, at least for the first cup. It's not quite as concentrated as some might have you believe, though it can make a good iced coffee if that's really your thing.
2. The acid thing is…complicated. I find that it enhances the acidity more than it lessens it—that is, I notice the bright, twangy flavors more, the darker, "bass notes" less—but cuts its harshness. If you find Central American coffees too acidic, try a 24-to-36 hour steeping; the flavors will be more pronounced, but without the sharpness you'd expect.
Posted by L'organist (# 17338) on
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I thought this referred to The Ink Spots singing about the 'Java jive' ![[Biased]](wink.gif)
Posted by lilBuddha (# 14333) on
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Doublethink,
Regarding bean choice for cold-brewed coffee, go with a more full-bodied variety. Sumatran, Brazillian or Sidamo as examples. Cold-brew loses across the flavour profile, both high and low. Stay away from the South American beans (excepting Brazil), they start thinner and will end even more so.
The addition of nutmeg, ginger, coconut or cinnamon makes for a wonderful hot-weather drink.
Posted by Doublethink (# 1984) on
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Well, I blame you all for my dropping all my wordly wealth in Whittards, the adjustable burr grinder, the stovetop expresso maker - its all your fault.
And there will be a breakfast drawer in my bedroom - right after I get this.
[ 05. October 2014, 15:48: Message edited by: Doublethink ]
Posted by Jengie Jon (# 273) on
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Hmm this seems a bit over the top!
Jengie
Posted by Heavenly Anarchist (# 13313) on
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quote:
Originally posted by Jengie Jon:
Hmm this seems a bit over the top!
Jengie
Just sent that to my husband, he designs Smart meters and similar sensory technologies but I really think he needs to move into this area
Posted by Brenda Clough (# 18061) on
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My husband worked for a computer firm once which had the coffee machines hooked up to the building water systems. In other words, coffee was on tap.
Posted by Leorning Cniht (# 17564) on
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quote:
Originally posted by Jengie Jon:
Hmm this seems a bit over the top!
Do I have to reference HTCPCP? Yes, I think I do.
Posted by Heavenly Anarchist (# 13313) on
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Ah, a Cantabrigian protocol, he should be familiar with that then.
Posted by Doublethink. (# 1984) on
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quote:
Originally posted by lilBuddha:
quote:
Originally posted by Doublethink:
Bearing that mind porlex hand grinders seem to be the way to go.
The Hario Mini Mill is nice.
Indeed, it has been very good, and I would strongly recommend. It does allow you to adjust the fineness of the grind too ![[Smile]](smile.gif)
I find the grinding therapeutic, if you wanted to do it for more than one or two people though - i think you might want to go electric.
Posted by luvanddaisies (# 5761) on
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So now I'm pretty convinced about the grinder too. Damn you all. I'm almost decided to buy myself an aeropress too.
Clever coffee people; does this sound like a good deal, or a waste of money?
Posted by Doublethink. (# 1984) on
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Reviews of the aeropress appear mixed, i think this is beautiful. But I decided I couldn't justify the expense.
I did pick up a little one of
these though. Very nice and quick.
Posted by Pomona (# 17175) on
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I have heard of cold-brewed coffee because I read Serious Eats (even though I really mis SE Talk, sigh), but it's not available in the UK afaik.
Posted by Brenda Clough (# 18061) on
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You can cold-brew it yourself; it is not difficult.
Posted by Ad Orientem (# 17574) on
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Lots of cream and sugar. If there's no cream then I'd rather drink it black. In fact, I used to drink coffee black until I went in the army. The coffee wasn't great so I started using cream to make it more drinkable. Sugar us a latter addition which I put down to middle age. Pet hates when it comes to coffee is the use of skimmed milk (utterly pointless) and coffee snobs and people who insist that latte or cappucino is a morning only coffee.
Posted by ChastMastr (# 716) on
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quote:
Originally posted by Lamb Chopped:
We get the Café du Monde coffee/chicory stuff and drink it Vietnamese style, dripped through one of those individual metal cup top thingies, and sweetened with condensed milk. Over ice is best, but hot is okay.
I should get that again. Do not have one of those individual thingies.
Mainly I drink coffee (alas, it's been mainly whatever is cheapest, usually the store brand; sometimes Folger's is on sale. This is not by choice but due to finances) with milk and artificial sweetener. Cubby likes his with half and half instead of milk.
Posted by ChastMastr (# 716) on
:
quote:
Originally posted by lilBuddha:
quote:
Originally posted by TheAlethiophile:
Some of the best coffee on the market at the moment is Ethopian Sidamo (aka Sidama)
And the Yirgacheffes. Also the Mandheling, Ankola, and Lintong from Sumatra.
Aggghhhhh I miss good interesting coffee now so much.
Please open soon, local Trader Joe's.
Posted by St Everild (# 3626) on
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I bought an Aeropress earlier this year and I really like it. Quick, simple, nice coffee (depending on what we have in the cupboard/fridge and easy to clean.
Haven't quite got to the "grind it myself" stage...yet.
Posted by Doublethink. (# 1984) on
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The grinding is quite therapetic, and only takes as long as it does for a kettle to boil.
Posted by luvanddaisies (# 5761) on
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So, I've just bought an Aeropress and the grinder lilBuddha mentioned.
Once it drops through my letterbox, I'll be on the hunt for nice coffees. I'm still not sure about whether that internet coffee delivery I mentioned in this post is worth it.
What're your recommendations for coffees to try? I like strong and dark coffees - and I'll be looking for a really good caffeine hit from the one I drink in the morning on the way out. I identified a lot with Comet's "I don't want bright when I need coffee. I need a coffee that commiserates with my dark, grouchyass self" upthread.
I might drink it black or white, depending on whether I've bothered or remembered to buy milk, but I don't have the stuff to make frothy milk or the patience to make warmed up milk or anything, so I won't be making latte or cappuccino.
A friend of a friend gave me a cup of an Ethiopian blend that I can't remember the name of - very dark and earthy and strong. Liked that.
Posted by Augustine the Aleut (# 1472) on
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Luvvandaisies, should they be moderately flush, might want to try a few of the Ethiopians. I am fond of Yergatcheff but there are others and I tried about four when ploughing through a volume of Ethiopian church history, hoping that the caffeine would keep me awake through skimming the chapter on parish council reforms of 1972.
I once worked with an opinionated colleague of Ethiopian provenance who once walked by my little office carrel and entered my workspace crying "I smelled Ethiopian coffee!" When I told her that I was drinking Harrar, she announced that it was: "perfumed and elegant, so excellent, so subtle, so unlike the people of Harrar."
Tasting notes for comparing coffees, while perhaps pretentious (all right, they're pretentious), do help the memory so that, when assailed by the world we can enter a shop and order (e.g.) the yergatcheff, because that's what we need that day.
Posted by Ariel (# 58) on
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Cardews of Oxford do mail order. Their stuff is good (and as you walk past their shop in the Covered Market, the rich aroma of the coffee wafts out at you from a yard away). You could do worse than browse their catalogue and see if anything appeals: it will be fresh, and good quality.
Posted by Doublethink. (# 1984) on
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Genuine mocha coffee is good.
Posted by ChastMastr (# 716) on
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I decided to get at least Chock Full Of Nuts coffee the other day. We've been going for the cheapest generic store brand too much for too long.
But I really want Trader Joe's.
Posted by lilBuddha (# 14333) on
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quote:
Originally posted by Augustine the Aleut:
Tasting notes for comparing coffees, while perhaps pretentious (all right, they're pretentious),
I do not think the practice itself pretentious. It is just that many pretentious people use the practice.
Posted by Brenda Clough (# 18061) on
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This shows how I feel:
http://www.youtube.com/watch?v=AkL-0KF38vA
Posted by Ahleal V (# 8404) on
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Whilst I realise I'm very late to this party, can I commend the Clever Filter? (May be cheaper elsewhere.) It's a slow drip filter which (aside from the occasional droplet) is a convenient little thing to have next to your desk/cubicle. I used to be a moka pot person, but this has utterly converted me. The coffee is black, not very thick, but full of flavour, which changes depending on how much coffee you use, how quickly your pour over the water, how long you let it infuse. I can - and do - drink it all day.
In comparison, I tried french press coffee for the first time in ages last weekend, and it felt like I was drinking mud.
May I also be so bold as to suggest (if you're UK based) the amazing Pact Coffee - more expensive than the supermarket, but definitely worth it.
x
AV
Posted by Drifting Star (# 12799) on
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And they have this offer on at the moment!
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