Coffee: we drink it or we get angry.

Discussion in 'Food and Drink' started by Jeb, Jan 16, 2016.

  1. supertransformingdhruv

    supertransformingdhruv Almost "Made"

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    I always try to support my local low-volume roasters. Here in Baltimore I really like https://www.onedocoffee.com/, but they have a houses flavor that's a little consistently bright. When I'm in the mood for something creamier (or need to give my stomach a break from the acidity) I usually go for Ceremony, which I think can be found throughout the DMV.

    I've never put much stock in waiting N days past the roasting date. Actually, I usually buy stuff on its roast date and use it up within a week or two. What's the benefit of waiting? CO2 degassing? If I'm doing pourover, that comes out during the bloom anyways, right?

    I've always thought that they burned the beans to "guarantee that starbucks taste" no matter where in the world you are or where the beans are sourced from. Of course, they also can save some money by buying the bargain bin beans, and roast in higher quantities (another cash saving opportunity). [propaganda link 1]

    There's also a vocal conspiracy theory that starbucks wants people to buy the more expensive espresso drinks, with sugars, syrups, and branding opportunities, rather than a simple latte or cappuccino. [propaganda link 2]
     
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  2. ultrabike

    ultrabike Measurbator - Admin

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    I updated my TJ's Ethiopian Sidamo impressions here:

    https://www.superbestaudiofriends.o...k-it-or-we-get-angry.1142/page-44#post-277339

    In a nutshell, I need to give this more tries and dial down the coffee concentration. It is becoming very clear that the right amount of coffee per cup depends heavily on the type of coffee. Furthermore, while there might be an SCA or so recommended grams of coffee per cup, I'm feeling the amount may have to be adjusted to individual preference in the end. We'll see. I'll double check the grams of coffee to cup next time.

    Anyhow. After a second try with a different ratio (need to eventually measure that down well), I feel the Ethiopian Sidamo from TJ might be alright and pleasant (for the casual coffee drinker).
     
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  3. DigMe

    DigMe Needs a baby bottle

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    I usually go with around 16 grams of water per gram of coffee. 16:1 or 17:1 is pretty standard. Lower the first number the stronger the coffee.

    Of course grind plays a factor too. Say if you do a 17:1 ratio and the coffee is strong and bitter than try grinding coarser. If 16:1 and the coffee is weak then grind a little finer
     
    Last edited by a moderator: Nov 4, 2019
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  4. ultrabike

    ultrabike Measurbator - Admin

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    Really appreciate this. I will give it a try tomorrow.
     
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  5. Skyline

    Skyline Double-blindly done with this hobby

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  6. DigMe

    DigMe Needs a baby bottle

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    I would share mine but seeing as it's in Beijing it has no relevance to anyone here. :)
     
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  7. yotacowboy

    yotacowboy McRibs Kind of Guy

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  8. famish99

    famish99 Friend

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    @supertransformingdhruv if you're doing pourover, you don't need to wait, if anything I prefer them closer to the roasting date. It's likely winders was talking about espresso where it is preferable to have them de-gas a bit. You can do a pre-infusion on some espresso machines but it's not nearly as effective as a pourover bloom.

    Portola and Verve are my favorite West Coast roasters and I'm also a big fan of Greater Goods and Merit here in Texas. I tend to prefer SL28/SL34 coffees from Kenya if I can find them, but Colombia is starting to have a bit of a coffee Renaissance lately occasionally having the same amount of floral and fruit depth as African coffees.
     
  9. Skyline

    Skyline Double-blindly done with this hobby

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    Does anyone else think of coffee flavor notes in terms of audio descriptors? Lows, mids, highs and the like?

    I was sitting here contemplating this new roast I'm trying this week and immediately wanted to describe it as mildly u-shaped.

    I think I need help. :confused:
     
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  10. Syzygy

    Syzygy Friend

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    As @DigMe also replied, for Ethiopians I usually use a 17:1 ratio. Somewhat sadly, I've been on a tea binge for most of this year, so I haven't even used the Pearl Cup Ethiopia Sidamo Ardi that I bought at the beginning of the year. But it's been my favorite for years now. When I get back to coffee…

    Aside, tea-related: The Harney & Sons Hot Cinnamon Spice is awesome. And I've been enjoying their Paris Black, too.

    Also, @ultrabike I notice that the TJ's bag you posted says Blend, so it's likely not single-sourced, and could have some rando bean blended into it.

    DFW locals: Pearl Cup now has locations in Plano (Frisco), University Park, and Preston Hollow in addition to the original in Richardson. It's consistently rated in the top 3 metro coffee houses.
     
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  11. DigMe

    DigMe Needs a baby bottle

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    For whatever reason I never made it to Pearl (though I've heard about it for years) but I really like Ascension a lot. I would also often stop at Avoca when passing through Fort Worth.
     
  12. famish99

    famish99 Friend

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    What makes you want to alter the ratio vs adjusting temp, grind or pour method? I find most Ethiopians, even natural processed, tend to have enough acidity present to not need the process pushed towards the underextraction direction. Then again, a lot of my brew decisions are based around how my wife is sensitive to mouthfeel and she tends to dislike thinned out coffees.
     
  13. Ash1412

    Ash1412 Friend

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    I've always thought of coffee as U-shaped tea
     
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  14. Syzygy

    Syzygy Friend

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    Once I got my grind figured out, I experimented and found the ratio I liked the best, and never changed the water temp (I do 205°). I also experimented with brew time to vary the strength.

    It all comes down to experimentation to find what you like.
     
  15. famish99

    famish99 Friend

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    I like to change my recipe on a bag to bag basis to hit sweetness, body and acidity targets; usually varying temperature (anywhere from 88-96C) or bloom water weight and time riffing the 40-60 method with a different pouring method for the second half.
     
  16. Syzygy

    Syzygy Friend

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    Once I find a coffee I like I just stick with it.

    Incidentally, my brother-in-law gets the Costco brand coffee and brews it with cinnamon (not so much that you're flavoring the coffee, just a little), and I was impressed with how nice it tasted. And just a regular drip brewer, which I don't usually like (I grew up on percolated coffee). Of course he uses enough coffee to brew a pot, versus the typical weak recipe.
     
  17. ultrabike

    ultrabike Measurbator - Admin

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    I'm happy to report that the following non-pressurized filter fits the Mr. Coffee EMCP50 perfectly:

    https://www.amazon.com/gp/product/B07JQL9C8V

    Here are some pictures:

    Portafilter w plastic adapter for pressurized basket:
    IMG_7510_small.jpg

    Portafilter w/o plastic adapter for pressurized basket:
    IMG_7512_small.jpg
    Note: This is easy to remove and install back. I also feel it is unnecessary to remove it, and having it on will result in a more steady output flow.

    51mm Non-pressurized basket (Paid like $5 for it):
    IMG_7513_small.jpg

    IMG_7514_small.jpg

    IMG_7515_small.jpg

    The grounds
    IMG_7516_small.jpg
    Note: Set to finer grind and tamp harder than with a non-Pressurized (this should be expected). Adjust depending on flow.

    The flow
    IMG_7519_small.jpg

    The Latte
    IMG_7520_small.jpg
     
    Last edited: Nov 13, 2019
  18. Priidik

    Priidik Friend

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    This is a cool gadget: A jack
     
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  19. supertransformingdhruv

    supertransformingdhruv Almost "Made"

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    The hydraulic thing is certainly interesting, especially if it can actually get the pressure up to 9 bars... and with such a light touch?

    If it falls short, I imagine it'll be pretty similar to the fauxspresso you get from something like fellow prismo.
     
  20. microCuts

    microCuts Acquaintance

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    Flair + M47 is 100% bliss for me. To me the espresso quality almost on par with a double boiler E61 + a big flat burr grinder.

    I drink white too sometimes with a cheap auto milk frother. The overall Latte quality is around 80% of what I can achieve with a full proper espresso machine.
     
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