Coffee: we drink it or we get angry.

i used to have a quality E61 type machine and a Mazzer grinder setup. I decided to simplify after we finally started getting high quality coffee shops in town. I now do pourover or drip (from my Behmor Brewer) and support my local shops for espresso needs. We are spoiled for great coffee shops and roasters now but back then there wasn’t anything even coming close to decent.

 

To paraphrase @Beefy
And they say romance is dead.

It could have been worse fella. Much worse!
https://listverse.com/2018/08/30/10-most-outrageous-dowries-or-bride-prices/

 

Just wait until you have kids (assuming you plan to). That calculation never stops

 

I once calculated out the profit from selling organs. The figures aren't really reliable, but I'm still confident that you could manage a tidy profit if you offloaded before the age of 10.

 

In engineering terms, we call this a renewable resource!

 

Thanks for all the recommendations. I ended up preferring the Kalita Wave. I'm looking to find a good home for the v60 and filters I bought. If you are interested and will cover shipping, I will send it to you. See post here in the for sale forum here: https://www.superbestaudiofriends.o...-you-cover-shipping-hario-v-60-filters.13470/

 

I usually use the small Kalita for my afternoon cup when I have one.

 

The only way I can justify a real espresso/coffee machine (not plastic consumer crap) is when I have my own house and I can set it up properly.

Cheap options for super strong coffee:
- the cheap dripper a.k.a. filter machine.
- Bialetti or nowadays Ikea coffee pot (the metal ones) and witness creation.
- the French Press method is very effective with a good grind, slow but delicious when done properly.

I hate the pre-portion systems with pads, be it perishable textile or paper or recycling use aliminium. When I want my coffee to be like Godzilla, I make that decision.

Philips, NesCafe, Starbucks and all those companies can bugger off. When I need a strong coffee, it will be as good as Gojira's "Where Dragons Dwell" and I will be ready for action. Weak coffee is like Nickelback for the mosh-pit. Just awful...

 

And the prize for the best anaelogy of the week goes to........

 

I actually bought this to replace my older timemore scale-- it finally gave up the ghost. I'm really enjoying the flow rate monitor with V60 pourovers. Just one more quantifiable variable to play with.

 

Had my first Chemex after seeing it on the hotel breakfast menu. I rarely have drip, being an espresso-based kinda guy. They used coffee roasted locally here in South Tyrol, so I have no reference for comparison. But it tasted fuller than most drips I've had, with a thicker mouth feel too. Not sure if this has anything to do with it being Chemex.

https://www.kuntrawant.com/de/coffeefarm-02/

 

Copy/Pasta from an explanation to a friend about why espresso in Italy usually doesn't taste that great.

 

I managed to pull off a little coffee-related Canada Day project.

My Breville dual boiler started leaking internally at a super-young 1.5 years old. I had organized warranty repair, but didn't have a box that fit the damn thing, I was super-strung out due to having a 1-year old munchkin, and then Covid hit, and I fell back to my old Infuser. Fixing the DB became an 'impossible task' in my mind, and the unit has just been sitting in my basement for over three years. Well and truly out of warranty.

But I found some new motivation hiding in the sofa. A bit of research was done, some o-rings and Dow 111 were ordered, and about an hour of work today got the whole thing cracking again. No leaks, perfect function. The shame of the delays and laziness pale into insignificance next to the triumph of a fixed machine. My morning coffee tomorrow is going to so, so sweet.

 

Awesome, @Beefy . It’s such a good feeling to repair things.

 

Noob here (duh). Just found this thread. I’ve been roasting beans since 2002 (sourcing my beans from SweetMarias.com). First with air roasters, now with a smallish, GeneCafe drum roaster (since 2006; it’s been a champ!). Partial to French and Italian Roasts (well into 2nd crack).

For brewing, my goto is my Bunn Trifecta MB (which I’ve had to rebuild with new steam pressure valves sourced from China just 6 months ago. I’ve had it for just over 10 years now +/-). Or, if it’s relegated to making tea for wifey, then I just use French press.

I like dark, strong, real coffee… Office beverage (aka: Dunkin and, increasingly Starbucks even), need not apply.

 

What makes coffee “real” coffee? I would argue that light roast is a much higher percentage of “real coffee” because by the time you get to french and Italian roast you have replaced much of the original coffee bean with carbon and that is what it tastes like to me to drink very dark coffee - a cup of charcoal water. I would much rather taste the bean than carbon and it all tastes the same to me at that roast level.

 

I find anything not roasted to at least City+ to be insipid, acid-infested plon. Is that specific enough. For me “real” coffee is a perfect espresso in (you pick)l Italy, Germany, Paris, Brussells, etc…

Just because it is dark roasted to French (or even Italian) doesn’t mandate “charcoal water” - how it is roasted (the profile - temp over time) matters greatly.

As with all things “taste related”, YMMV

 

I used to be a roaster too, roasting with many methods and trying many different profiles so I understand the temp/time relationship. I have never had a French or Italian roast whose primary flavor note wasn’t carbon.

 

This hits home for me. On March 26th, 2020 my beloved Rancilio Silvia died. Luckily, ordering parts hadn't been impacted entirely yet by the ensuing lockdown, but a couple parts had to come from Italy. I *only* had to wait about a month for those, but that gave me the chance to completely disassemble the Silvia down to each nut, washer and bolt, and refresh/replace every single part in need. It was like a rotisserie restoration of a mechanically simpler Fiat Spider. I very much enjoyed the tediousness of the refurbishment while the world outside spun inward.