Coffee: we drink it or we get angry.

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

  1. Jeb

    Jeb Friend

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    Interesting - I always flush the system for 2-3 seconds before drying it off then sticking the portafilter back in and pulling the shot. I always felt like the first couple of seconds of flow after the machine had been on for a while were just a bit too hot & pressurised. Maybe I need to try not doing that?

    My experience with the Classic is that there seems to be a lot of variation in temperature despite the "ready-to-go" light being on. Well, that's one of the things I blame my bad shots on anyway...
     
  2. Eric_C

    Eric_C Friend

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    @gixxerwimp Ta, but installing a PID is way beyond my abilities anyway.
    @Jeb my routine is just: switch on machine, wait for light to come on, flush group head*, grind coffee and tamp, wait for light again, pull shot.
    (*Flush with portafilter of course. After this I wipe dry the portafilter, but not the group head.)
    I'm getting consistent colour, flow rate, volume and crema.
     
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  3. gixxerwimp

    gixxerwimp Professional tricycle rider

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    I've found all Nescrappo (as I like to call it) has a uniquely unpleasant taste. My workaround is to only take 5 sec of flow from each capsule. Haven't measured the volume, but I just start counting from zero to 5 as soon as the flow starts and then cut it off. I need 2 capsules to make a short cappulatte.

    I have no intention of installing a PID either, but lots of people have done a lot of homework so I figured I'd just follow their advice and assume the temperature sensor on my Silvia is at least close to properly calibrated. Not sure about temperatures and the indicator light on the Gaggia, but there seems to be a wide range of possible temperatures when the Silvia says "ready". You seem to be following a regular procedure which should at least help with consistency in your shots.
     
  4. Eric_C

    Eric_C Friend

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    Haha I have to
    I have to follow regular steps! I'm making my shot first thing in the morning so I'm not awake yet.
     
  5. ButtUglyJeff

    ButtUglyJeff Stunningly beautiful IRL

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    Great pic. May I ask what pour over kettle that is? My regular kettle is driving me bananas...
     
  6. Malabargold

    Malabargold Flipper

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    I couldn't live without my Pasquini Livia:D
     
  7. Malabargold

    Malabargold Flipper

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    When Starbucks first started out they had great quality beans but now that they have grown so much it seems that they haven't been able to keep up the same quality. Now they over roast their beans to hide the mediocre taste:D
     
  8. uncola

    uncola Friend

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  9. jowls

    jowls Never shitposts (please) - Friend

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    Yes, Hario Buono. End-game pour over kettle. I also use it to water my wife's orchids :D

    Edit: Ooh, I have just noticed they now have an AK inspired copper version for maximum peen performance

    http://www.hario.jp/pickup11_V60CopperSeries.html
     
    Last edited: May 20, 2016
  10. shotgunshane

    shotgunshane Floridian Falcon

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  11. ButtUglyJeff

    ButtUglyJeff Stunningly beautiful IRL

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  12. Eric_C

    Eric_C Friend

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  13. Luckbad

    Luckbad Traded in a unicorn for a Corolla

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    I've been on an iced coffee kick lately.

    I kept going to the local coffee shop to buy their nitro cold brew.

    Finally decided I shouldn't spend $5 a day on coffee and bought an Oxo cold brewer.

    Pretty basic design but it makes great cold brew concentrate. Easier and cleaner than a French press.

    I've only used Lavazza Super Crema beans so far but I'll grab some beans from the roaster next time.
     
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  14. xLn

    xLn Acquaintance

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    Awesome I'll have to check out the oxo, always love their products. Have you used a toddy cold brew? Have been thinking about picking one up.

    My handground grinder is finally going to ship in September, literally a year after I ordered it.
     
  15. Xecuter

    Xecuter Brush and floss your amp twice a day

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    I've been looking for a better coffee thread. /r/coffee is a joke.
     
  16. uncola

    uncola Friend

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    If you want summit if espresso machine discussion, homebarista forum is good
     
  17. Xecuter

    Xecuter Brush and floss your amp twice a day

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    Nah I'm not at that point yet, just a coffee snob, and a scotch snob oh and an audio snob. Haha
     
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  18. uncola

    uncola Friend

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    My coffee setup is pretty stable now. Aero press, aroma electric kettle, lido 2 manual grinder, locally roasted Costco beans, the scale everyone recommends.. Aws 2k something or other.
     
  19. jhaider

    jhaider Acquaintance

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    I'm half Austrian, and I misspent a fair chunk of my early adulthood in Vienna. So I order our coffee from Viennese roaster Julius Meinl. www.meinl.com. They have a cafe in Chicago, but it's cheaper to order direct from Vienna than from Chicago.

    Their shipped prices are fair, and shipping is fast. I usually max out on the 250g preground packages of President and Jubilee they will ship for $20 when I order. We go through a 250g package in about a week, so it stays pretty fresh stored in a Meinl tin.

    I also like the Nespresso. I'd rank it at probably 80% as good as the best espressos I've had. But a capsule costs 60 cents and it takes two button-pushes to make.

    My usual morning routine is to pull a shot or lungo from the Nespresso, drink it while our toddler is having her milk, make coffee (Moccamaster machine) for my wife and me, and fill up a 20oz Zojirushi steel mug (I love this thing; doesn't leak and maintains temperature for hours) for work. On weekends we usually make our morning coffee in a Chemex.
     
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  20. take

    take Friend

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    I just got a new Lido 3 in a few days ago, and it's been wonderful so far. I've always known that the most important factor in a good extraction is grind quality, but until now I'd been making due with my Baratza Encore. Now I'm already contemplating my next upgrade, based on how much better my coffee is now that I've upgraded to the Lido 3.

    Previously, I'd been using my Aeropress, since immersion is more consistent and forgiving than the V60, which is like a microscope that will show you exactly how bad your grinder is. I just swapped back to V60, and I've been getting some really great cups. Not only are the grinds visibly superior, but the difference is also obvious from how much quicker the water flows through the cone during a brew. There are way fewer fines to block the flow.

    Family picture:
    IMG_20160816_140855-edited-smaller.jpg

    Right now I'm waiting on some Ethiopian coffee from my usual, Happy Mug in Pennsylvania. (I'd highly recommend them, they sell both green and roasted coffee at very reasonable prices. It's high quality without the inflated costs.) In the meantime, I stopped by a local roaster, Variety, and grabbed some Guatemalan beans. They describe it as "Spiced Chocolate, Toffee, Apricot" with a Cinnamon aroma. Great stuff.
     
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