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Coffee lovers
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BAJJ
·Morning Latte
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Sa Calobra
·I start the clock as soon as I start to pull the shot, I used to use the 25 to 30 seconds time frame bit lately I have been allowing it out to 30 to 35secs, I like a medium to dark roast and I dose 18gms and I find these settings suit my taste buds best. Use the benchmarks initially and then start to experiment, at the end of the day it's all about the taste and what you like may not be what the purists say you should like. That's the thing about coffee, lots of tasting and experimenting. And then there's the different types of roasts, a lot of the 3rd wave stuff is lightly roasted which means heavier doses and longer extraction times.
Above all else though the quality of the bean is the most important thing, even if you have the best of equipment if you put crap in you'll get crap out, like most things really. Ideally your beans should have a roast date on them and have been roasted in the last 1 to 2 weeks. Buy in small batches or freeze the beans until you need them.
Freezing..never heard of that! I have a monthly subscription on 1 kg, so would you recommend that I take out ±500grams and freeze it for the first 2 weeks?
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SkunkPrince
·I had a can of Chase and Sanborn in the cupboard for many years and it tasted the same to me. I'm not convinced this isn't like wine, double-blind yields different results in taste test.
Or maybe I'm indiscriminate.
Or maybe I'm indiscriminate.
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BAJJ
·Freezing..never heard of that! I have a monthly subscription on 1 kg, so would you recommend that I take out ±500grams and freeze it for the first 2 weeks?
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Sa Calobra
·great thanks. One of my best purchases during last year was the Sage / Breville Oracle. Big step up in taste, compared to fully automatic Delonghi that I had. It probably isn't as credible as an Italian espresso machine, but it's very easy because it automatically tamps and also has an automatic milk frother that works like a charm!
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p4ul
·Freezing..never heard of that! I have a monthly subscription on 1 kg, so would you recommend that I take out ±500grams and freeze it for the first 2 weeks?
https://wogancoffee.com/
I told Mr. Wogan I froze my beans, and he said “buy smaller amounts (or 2x500g)”, reason…when you take them out of the freezer condensation forms which impacts the natural oils.
Works for me, maybe trial and error for you?
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Sa Calobra
·https://wogancoffee.com/
I told Mr. Wogan I froze my beans, and he said “buy smaller amounts (or 2x500g)”, reason…when you take them out of the freezer condensation forms which impacts the natural oils.
Works for me, maybe trial and error for you?
hmm I can imagine that's not ideal for the taste. I used to buy smaller amounts, but I'm also trying to be a bit cost efficient with my coffee spend and therefore landed on this monthly 1kg subscription from a good provider..which is currently not configurable to other frequencies/sizes.
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BAJJ
·I freeze in 250g batches, when I take out a new bag it goes straight into an airscape ait tight container, I don't have any loss of flavour, works for me I guess.
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iamvr
·Set for the day
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Waltesefalcon
·I'll still use a percolator when I go camping. As someone mentioned it can make a decent cup as long as you keep an eye on it.
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BAJJ
·Just completed a big clean of my machine and grinder, rewarded with a nice flat white using Columbian Cafe Sofia beans, light roast and very smooth.
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Kwijibo
·Bezzera?
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noelekal
··Home For Wayward Watches"Bankers' coffee" for me.
Made with cheap rotgut commercial grade Folgers at 7 AM in the ancient minerals-clogged Bunn in the break room and left to simmer until 10:45 AM so that the strong, thick, scorched, flavor is extracted to the fullest.
Made with cheap rotgut commercial grade Folgers at 7 AM in the ancient minerals-clogged Bunn in the break room and left to simmer until 10:45 AM so that the strong, thick, scorched, flavor is extracted to the fullest.
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vbrad26
·"Bankers' coffee" for me.
Made with cheap rotgut commercial grade Folgers at 7 AM in the ancient minerals-clogged Bunn in the break room and left to simmer until 10:45 AM so that the strong, thick, scorched, flavor is extracted to the fullest.
Pretty sure my office still has that same machine lol.
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vbrad26
·Yes can confirm lol.
I don't/won't drink that shit though.
I don't/won't drink that shit though.
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BAJJ
·"Bankers' coffee" for me.
Made with cheap rotgut commercial grade Folgers at 7 AM in the ancient minerals-clogged Bunn in the break room and left to simmer until 10:45 AM so that the strong, thick, scorched, flavor is extracted to the fullest.
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josiahg52
·"Bankers' coffee" for me.
Made with cheap rotgut commercial grade Folgers at 7 AM in the ancient minerals-clogged Bunn in the break room and left to simmer until 10:45 AM so that the strong, thick, scorched, flavor is extracted to the fullest.
That's how we did it in the Navy. That poor engine room Bunn. My division must've been elbows deep in that thing 100s of times. Had to keep it running because we wouldn't want to imagine life without it. We had nicer ones in the crew's mess and the officer's wardroom. Those had nice glass-lined insulated carafes, too. As submarine electricians, we worked on everything: refrigeration, A/C, heating, compressed air, the multitude of motors, lighting, washer and dryer, generators, oxygen generation, ovens, mixers, coffee makers, etc. So much more than I could ever relate here. It was so much fun.
Lately I've been using a French press. Nothing special. I just find some beans and try them.
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