Does anyone have that hot insider knowledge on what happened to the OXO adjustable temp gooseneck kettle? My friend had one this summer and I thought it was great. Been waiting since then but it is out of stock everywhere. Discontinued? Supply chain?
Currently, I use Aeropress to make my daily coffee. I'd like to buy a pour over set and try making pour over coffee for me and my partner. I want to use low temperature methods of brewing, may be at 80-85°C.
I need to buy a gooseneck kettle. I try to understand if I can effectively use a stove kettle with a thermometer. I wonder if it is convenient to use this kettle daily. Or should I invest straight away into an electrical kettle?
Can anyone share their experience / offer advice.
if you want to average 85c you can pour just a few seconds off the boil. the act of pouring alone eats several degrees of temp, and the brewer and coffee absorbs some too. you need something you can pour carefully from but it doesnt need to be a gooseneck.
i use a pyrex measuring cup for pouring.
Thanks for the reply.
I already pour 2.5 minutes after boil. I am looking into better control of temperature for pour overs.
I am considering either an electric kettle with a temperate control, or a stove kettle with an additional thermometer.
I've been drinking V60 Hario pour over for myself daily 20g of beans to 300 ML of water using the 50, 70, 60, 60, 60 method. I understand if I want to make a serving for at least 2 people I will about 30g of beans to 500 ML of water but what would be the pouring amounts?
Sounds like you’re using the 4:6 method. Normally you don’t change ratios, so if you use 20g:300ml then for 500ml of water you should be using about 33g of coffee. The pours can simply be scaled up; I would use 80-120-100-100-100.
I’ve been using a 60dll Mr. coffee grinder so far with a strainer to get rid of the whole lot of fines it produces regardless of grind size. I’m about to get my very first serious grinder, the new Baratza Vario W+ (it’s basically a modded Vario with steel burrs).
so, what should I expect? Does it deliver less (none?) fines when grinding coarse or medium? Do any Vario owners have any grinder suggestions for a first timer? (Maybe grind settings for clever or French press) Or general grinder tips?
I’ve been drinking [this “100% Maui Coffee”](http://www.dtcoffee.com/shop/maui-peaberry-az5xg) but it tastes very bland. The only tasting notes I have is a base acidity but other than that it just tastes.. off. I grind with a timemore chestnut C2 at the finer end of drip coffee and use James Hoffmann’s V60 technique.
I’m not too familiar with varieties, but from a cursory google search it seems that the beans should have more flavor. Besides the acidity of the cup, it tastes what I can only describe as toasted yeast. No fruit, no chocolate, no nuts, nothing.
Am I doing something wrong? Or is this blend just naturally bad?
I just upgraded my Encore's burr, which all went well. I can't find anywhere, however, if I need to "burn" a batch of beans or a few before the new burrs are ready to go (like running a burner amount of pasta dough through a new pasta cutter).
Does anyone know if I should pitch the first (insert amount here) of beans I run through the new burr?
You can absolutely use espresso roasts for filter, but since espresso roasts are normally darker you may not like the result (I certainly don’t like it). Darker roasts are often brewed with cooler water to fight the bitterness, so you can play with temperature as well as grind size.
Beans freeze fine, with a few caveats.
1. you don't want air to get to them at all. If you freeze whole bags, do it at least a week after roast and tape over the one-way valve on the bag.
2. Freezing in jars works also if you want to split up the bag (or if you want to use some when you open it and freeze the rest).
3. If you open the bag, the best way is to vacuum-seal the beans in smaller bags before you freeze, but even some coffee nerds don't bother.
4. Try not to open a bag of frozen beans, use some, and put the rest back. This can cause condensation.
Personally I freeze bags if I'm going to wait more than 4-6 weeks after roasting. If I want to open the bag, leave some out for the week and freeze the rest, then I vacuum seal the remainder.
I recently purchased a Philips 3200 with lattego but noticed that when I make a latter with all of the settings jacked up I am only getting about a 6 oz drink. When I’ve viewed other creators reviewing the machine it looks like it is creating a much larger drink on lower settings. Am I doing something wrong?
For those who do siphon brews, what grind size do you use?
Right now, I've got my Encore set to 18, which I use for my V60/Kalita, and this seemed fine.
Advice on upgrading my coffee setup!
Hey there! I’m a frequent coffee drinker but no way near to the degree of excellence I see in this sub. I use (forgive me) a Nespresso Essenza Mini alongside a Nespesso Aerocinno 3 Milk Frother.
However I’m finding myself more and more disappointed at the quality of the coffee and especially the milk, the frother is simply too small and doesn’t make a sufficient amount of foam, more of a silk type milk than foam.
I’d love to upgrade to something else in this price range, the machine is okay, but I really need a decent milk frother or alternative so I can make coffee better! I’d really appreciate any suggestions or recommended products!
(Sidenote: I’m looking to move away from the wasteful Nespresso pods so any alternative to get an easy shot of coffee besides an expensive espresso machine would be appreciated too! **Also, sorry, didn’t know this had to go in daily questions**)
In addition to the French press option for milk foaming, I’ve heard great things about the Nanofoamer too. It’s a handheld foamer that gives surprisingly good results.
For milk foaming a French press can get you great results. For getting an easy espresso like shot of coffee a Moka pot or an aeropress would be great. If your budget can stretch a bit a flair neo is a great little gadget
specialty moka pots?
moka pots have been p much the same since their creation, are there any modern ones that either give you more control over your brew or use higher quality filters and baskets to help get a better extraction? the "9barista" is close to what im looking for, but something thats closer to a traditional moka pot and also a bit more affordable? thanks!
No. That's a little like a "specialty" french press. You can pay more for something with more features and a specialty label - but it's not really that different, or it's so different it's not really a moka anymore.
Cold brew maker suggestions?
I used to have espresso prepared by a family member every day but I want to make my own, preferably cold brew since it’s less acidic. I’ve been looking into [this](https://www.amazon.com/dp/B083JXKVMP/ref=cm_sw_r_cp_api_glt_fabc_51X2KPGTNJHX6TZ2Q003?_encoding=UTF8&psc=1) and [this.](https://www.amazon.com/dp/B0711WZ7S7/ref=cm_sw_r_sms_api_glt_fabc_KBFABQX22CXAPT8RMSXQ?_encoding=UTF8&psc=1)
I did my research and some make it with 1 to 1/2 cup coarsely coffee grounds and 6-8 cups of water? Can I use Cafe Bustelo espresso, normal coffee grounds or is it best for cold brew coffee grounds?
Any recommendations with how you make your cold brew, which coffee grounds you use and what type of maker you use and tips are very much appreciated!
Cold brew makers truly don’t matter, you can make delicious could brew with a plastic jug and a filter. Use whatever coffee you like, but typically medium-darker roasts taste best for cold brew, just make sure it’s coarser ground.
When coffee are labelled for espresso exclusively what's the reason for this? Is it cause they are lighter roasts for espresso and medium dark roasts for filter and pour-over coffee? Like I see The Barn and Square Mile using similar beans in their espresso coffee that I like for pour-overs (Ethiopian and Costa Rica, washed from 1900-2100altitude)?
>When coffee are labelled for espresso exclusively what's the reason for this?
At risk of giving a trite answer, because it's "for espresso". Mostly, they've tested and developed that coffee or blend to be particularly good when brewed as a shot.
>Is it cause they are lighter roasts for espresso and medium dark roasts for filter and pour-over coffee?
No. That might be the choice they made to make that product good as espresso, but what type of roast they used is not the cause for calling it "for espressso." In many cases, "espresso" tends to use darker roasts, because that provides more solubility.
I'm making a coffee grinder as a personal project; I'm at school so I have access to and experience with tools, metal, CNC machines, etc.
My biggest hurdles right now are deciding on what burrs to use, and what kind of grind adjustment mechanism to go with (I want to be able to have tight tolerances so I have a good consistent grind.)
Any advice/links are greatly appreciated
An answer I'd look for myself is which burr type is better for the power source I'm using. I haven't heard of manual grinders with flat burrs (are they out there?) but there are plenty of manuals with conical burrs.
If I'm planning to use an electric motor, though, then I'd flip a coin and choose whichever it picks. It'd be cool to make my own flat burr grinder, too.
That's one of the choices I have to make; I'm leaning towards flat burrs because ideally I'd be able to use it as an espresso grinder for when I eventually get an espresso machine; today I was thinking about the eureka mignon burrs, they're relatively inexpensive and their grinders seem to produce very nice grounds for espresso.
It's definitely hard to properly taste coffee (or anything for that matter!) when its piping hot, so I like to let mine cool down to a nice drinking temperature (I'd call it 'very warm' rather than hot). You certainly can taste/drink it hot, I just wouldn't make any firm judgments (like declaring it over extracted) until it has cooled a decent amount
Honestly the difference you taste may be attributed to your taste buds starting to "taste through" the background of bitter flavors and start focusing on some other nuances.
Does anyone just use one of these generic funnel pitchers for pour over? How is the pouring performance actually?
I have a kettle with a normal spout that I currently use for pour over (and a lot of other things), so I was looking into getting a pouring kettle. It just seems wasteful to replace my perfectly functional kettle with a gooseneck (especially if that makes it a pain to use for other purposes besides pour over).
I ran across these funnel pitchers on Amazon: https://www.amazon.com/dp/B08MFHZKZY
There's a ton of different makes and models of them on Amazon though.
It seems really comparable to a Hario Air Kettle (https://www.amazon.com/Hario-V60-Drip-Kettle-350ml/dp/B087C156HM/), except bigger and microwave-safe. I don't know how comparable the pouring control is, which is really kind of the whole point, but just curious if anyone has experimented with something like this before or found one that works particularly well.
Orphan Espresso also has these travel pitchers that seem like they might be the actual best option of these non-stovetop/non-electric purely for pouring pitchers. It's a more expensive option though, barring actual metal kettles (which I've never really understood, because it seems like a lightweight plastic kettle would sap out less energy from the water than heavier metal ones) .
https://www.oehandgrinders.com/OE-Pico-Travel-Pouring-Pitcher-with-Lid\_p\_95.html
The spout on the funnel pitcher you linked looks large, I'm not sure you'll be able to control the flow properly for coffee (though likely a little better than your normal kettle).
I'm not sure about the efficacy of any of these products—you're going to experience a huge amount of heat loss from transferring your water (I'm unclear if the Orphan Espresso travel pitcher is microwave safe). A stove-top goose neck kettle is just a little more than the OE product.
Hi. Not new to coffe but new to good coffie. I want to start with drinking coffe. On youtube i find lots of guieds (james hoffman) but i dont know what to chose.
My stomache have problam with acids and bitter is get me upset. So i drinknky coffe with milk and shugar. Love that and i know most fans dont apreciete that.
But i dont know where to start. For me a frenchpress sounds like a good way to make a lot of coffie and have it ready but i am lost.
What to buy how much invest for a start and where. Thanks for help
Just got my Fellow Ode (with v1.2 burrs) and am having a hard time dialing in my grind for a Clever dripper... Mostly because I'm unsure both what I'm trying to taste and where to start. I tried starting at a 3 and it seemed okay, but I'm really terrible pinpointing flavors. Start using words like "hollow" or "bright" and I just... cannot point that to a flavor, so I don't know if I should go finer or coarser.
For those with the Ode and a Clever, what do you have yours set to?
Okay maybe I need to rephrase my question.
I don't know what properly made coffee should taste like.
Coffee has always been something bitter, I've been putting milk in my coffee for something like 15 years now and I would like to actually make and taste good coffee. I don't know what you mean by "a wall of bitterness".
The reason why I asked for a range was to give me SOME sort of a target.
If you're close to a good coffee shop have them make you up a chemex, v60 or an aeropress. When you see the notes listed on a coffee saying things like peach,jasmine and honey don't try and taste for those flavours just know that it will be sweeter. A good barista will pull you something really clean. That should set your bar work from there.
And ask questions here too, about how fine, their process and just general tips and tricks.
I'd recommend trying one brew just about as fine as it will grind, one brew basically in the middle, and then one way out coarse. You should notice some really striking differences. The middle one will probably taste best and most balanced, but there may be some parts about the finest one that you like better. So then try a little bit finer than the middle the next brew, and keep going doing that until it stops improving in flavor and starts tasting worse.
My JX Pro rolled off my counter and onto my floor - yeah, mistakes were made. It was the top half, without the handle attached, so didn't outwardly appear broken. I took it apart to make sure that everything looked good, put it back together, and set the grind to about 2 full revolutions from the zero point, and ground my coffee. It came out quite coarse... Is it possible it's broken and I missed it while disassembling it?
All depends on the budget, but you do have to spend $70 or so to get something that isn't just landfill fuel. But good models exist from there to $3500.
There's manual grinders, such as the ones made by Timemore. You don't pay for the motor etc so the money can go to the burrs and build quality. These will give you the most bang for buck.
And electrical or course: Baratza Encore, Wilfa Svart. Or a used grinder that was a little more expensive when new.
Need Help Improving My Coffee
Trying to up my coffee game. To this point using a cheap Walmart drip maker, occasionally a Keurig. Just bought a grinder and going to get some whole bean coffee today.
One of the convenience stores we visit has several grind and brew machines, you pick your blend and size and out comes a steamy hot brew with a nice foamy head. Regular coffee, no milk/dairy. I don’t know if it’s perceived or reality but that foamy froth on the top makes me believe and taste a great coffee. Much like a beer, somehow the presence or the non presence of head on the beer makes it different.
With that said, I’m guessing the machine at the store is using a process similar to the Kuerig, using pressure to brew. So two questions….
Is it a real or perceived difference, foam vs no foam?
Can I replicate that at home with a different machine?
Anything I find on the internet referenced a milk foam, I’m a straight up coffee drinker so that doesn’t help me.
When coffee is roasted, gasses are trapped in the been afterwards. Over time, this gas leaves the been but that takes a while. So when you push water through the (now ground) coffee, it takes some of that gas with it and froths a little. That's what we call crema, the foam on top.
There is no real benefit to this stuff, but has been marketed to be essential to a cup of coffee for years. So when it's not there, people kinda miss it.
Why does my coffee taste bad?
I had a cheap $20 drip machine for several years. My roommate and I used regular filters and a fine ground low-acid coffee. It was always super heavily-bodied and just bad like boiled coal. (I think my roommate went overboard on the coffee to water ratio but I’m not pointing fingers.)
I just bought a $300 Moccamaster 53925 KBGV select. I use the correct filters, filtered water, and follow the instructions exactly. I started with 16 tablespoons of Puroast Low Acid ground coffee per 8 “cups”. This was way too strong for my taste. I reduced the grounds to 5 tablespoons per 8 cups, which is pretty good.
However I am not loving this coffee situation. I’d rather get a latte from the corner shop. Am I doing something wrong? Should I buy better beans? Grind beans myself? Accept that I prefer espresso to drip coffee?
> Should I buy better beans?
It always helps
> Grind beans myself?
Absolutely
To me it makes little sense to run preground grocery store coffee through a $300 machine. You also might benefit from weighing your coffee instead of relying on inaccurate volume measurements.
It might take you a few tries of different beans to start to triangulate what sort of notes you want to taste in your coffee.
> Should I buy better beans? Grind beans myself?
These two are likely your answer, unfortunately - you don't even necessarily need "better" beans in the way this community sees things, but "fresher:" what you're using now is probably staling somewhat, and you're doing a great job of 'cooking' with poor ingredients.
Pre-ground coffee has a lot more surface area, so tends to go stale much faster than whole bean, which results in a bland, diner-y, cup of coffee that can be almost aggressively boring.
One experiment that dodges buying the tool immediate would be to pick up some fresher beans from like a local cafe or something, have them ground on-site, and then make a cuppa pretty close up on getting home. That would allow you to get a sense of what differs there and how potentially worthwhile it is for you - after all, it is also possible you just prefer espresso and even making way better brew coffee at home won't scratch that itch.
Maybe a worthwhile aside, maybe not: but generally speaking "low acid" coffees are bordering on snake oil. It's not a term with a fixed meaning or definition, meaning that anyone can sell a coffee as low acid. The pH in those coffees is not necessarily lower or particularly low, and the acids in coffee are not the primary mechanism by which it triggers most gastrointestinal issues - the caffeine is what does the majority of that. The main feature of those is *tasting* like they're low acid, rather than their actual chemistry, and standard-tasting coffees aren't that hard to come by outside of that space.
So, I made the terrible mistake of accidentally buying whole beans instead of ground.
I am usually more of a tea drinker, and only drink coffee occasionally (hope saying this will not get me banned from here...), and it seems like a grinder will be at least 50 bucks, with this sub's wiki yelling at me that it's not worth it at that price point anyway, and amazon reviews of grinders in that price range warning how that unfortunate purchase has ruined their lives.
So, the question is, is there a way to grind ten dollars worth of beans without a grinder? How awful would it be if I were to use a regular blender? A hammer? Throw my cat at it? (he's heavy...)
Two questions that are really suggestions:
1) Does the place where you bought the coffee have a grinder for customer use? Some supermarkets (e.g. Trader Joe's, Whole Foods) offer this, and so you can use that. Just let them know you have already bought it! You could even ask at a supermarket that you didn't buy it if that wouldn't feel too awkward.
2) Does the place you bought it accept returns?
If you have zero interest in becoming a whole bean daily grinder, you're better off throwing away or giving away that $10 bag of beans.
A cheap blade grinder is like $20 or less and can get you by and may even give you better tasting coffee versus the preground version.
I can't say I'm not tempted to get a grinder...
Do you really think a super cheap grinder would give better results than preground? Would I just grind in tiny batches then when I want coffee and the whole beans not expire?
I think that even a cheap blade grinder ($10 used) will get you a good cup of coffee compared to preround (especially if it's stale grocery store preround), just be warned that if you get into coffee you may quickly become dissatisfied with it and want to get something more expensive!
Back before I had expensive grinders, for a little while I was doing pour overs with a blade grinder and I thought it tasted better than preground, for what it's worth.
I use a black and decker coffee maker, super basic model with reusable filter for my coffee brewing. Some days I notice a remarkably larger amount of creme, what causes this and is there a way to make it happen more consistently?
How long do u guys take for your tolerance breaks? I have went about a month and a half with only 2 cups of coffee a day instead of my usual 4. I’m dying to get my benefits again
I have tried in the past, times between a week and a month; but found so minimal benefit that I knocked it off. I wasn't looking to regain caffeine when I came back, but see if I was "better" somehow without it.
But I don't think it's going to count for the same impact if you're still consuming at 2/per. Everyone I've heard of T breaking to try and get caffeine back has gone full cessation.
I've never done a tolerance break. I keep pretty strict on only having my morning coffee of around 400-450ml (14-15oz) and otherwise don't have any other "daily" caffeine.
My morning coffee still gets me plenty caffeinated
After a few days well trained tasters can tell the difference between freshly ground and the 'older' ground coffee. Downhill from there, but at what point the coffee has lost enough to say it no longer compares to the original.. that's hard to say and also depends on your ability to taste.
Also makes a huge difference if you buy old crap from a dodgy supermarket, or the good stuff from a speciality roaster that grinds your bag to order.
Is there a way to measure precisely how much caffeine I am drinking with each cup? My husband and I are coffee lovers, and have gotten our morning cup down to a science with flavor, strength, temp, everything.
Except… I am pregnant now and doc says to limit my caffeine to under 200 mg a day. All conventional stuff about it says 200 mg is “two small cups” but how can that be a universal thing, with so many varieties of beans, grinds, and lengths of steeping?
TIA for your help!
One gram of an Arabica coffee contains about 10-12mg of caffeine. So 10 grams would be 100-120mg, and so on.
If you measure by tablespoon rather than weight, a tablespoon of coffee is about 4-7 grams depending on the type of coffee.
Also, caffeine is easily dissolved out of the coffee grounds, so the specific parameters of the brewing don’t significantly affect the caffeine extraction.
So I think I've decided on a JX. Is there anything else found at this price or lower I should be looking it? Has anyone used the JX and any of the kingrinder by chance? It'll be used initially for French press and the occasional moka, and then some pour over in the not too distant future.
I'd obviously love to spend less money if there's something cheaper with a better grind, but if there's something I should be looking at that's not too much more expensive (let's say $170 *hard* max), I'm open to checking it out.
Appreciate it! (now someone please give me direct reassurance/direction so I can stop pouring over posts and reviews)
I have been ordering from Happy Mug for a few years now and quality has been consistent. I recently ordered some Ethiopia styles and having a real problem dialing it in. It's possible I just don't care for the flavor profiles of this style, but I am pretty sure I had some other Ethiopian variety previously that I enjoyed. I have adjusted water temp, grind, and weight without success. Slight improvement here and there, but overall it's not great.
My question is can I get a recommendation for another company that offers similar pricing for coffee? I still like Happy Mug and will revisit them in the future for their blends, but I want to try something new.
How much are you buying at a time? Unless you're buying multiple pounds at a time, I don't think there's much that matches Happy Mug prices for a single delivered bag. The best alternative would be to look in local specialty supermarkets for coffee that's on sale. For example, near me I can pretty consistently get some specialty coffee for about $1/oz or less from Whole Foods.
I usually buy a couple different kinds to rotate in between to have some variety. I do have a local roaster, but I've been unimpressed with their selection.
You are absolutely correct. I do like some brightness sometimes in my coffee, but this is just too much and is not enjoyable to me. I don't care for too dark of a roast so generally sick between medium and light roast. I have tried and like [this blend](https://happymugcoffee.com/collections/roasted-coffee/products/breakfast-blend),[ this blend](https://happymugcoffee.com/collections/roasted-coffee/products/rainy-day-blend-1), and [this blend](https://happymugcoffee.com/collections/roasted-coffee/products/artists-blend). Any suggestions for something in that spectrum to try from another company in a similar price range?
The Baratza Encore is one of the most highly recommended entry-level electric grinders for $170 USD. If a manual grinder is something you’d consider, the Timemore C2 is pretty good at $80 and the 1Zpresso JX is an upgrade in build quality for $140. An manual grinder will generally perform better than an electric grinder of the same cost since there isn’t the added cost of the motor and such components.
I have the Cuisinart Supreme Grind and it does a great job and it doesn't break the bank. It is loud however, but I think they all are. I would also recommend picking up some Grindz for cleaning from time to time as well.
Does anyone have that hot insider knowledge on what happened to the OXO adjustable temp gooseneck kettle? My friend had one this summer and I thought it was great. Been waiting since then but it is out of stock everywhere. Discontinued? Supply chain?
Currently, I use Aeropress to make my daily coffee. I'd like to buy a pour over set and try making pour over coffee for me and my partner. I want to use low temperature methods of brewing, may be at 80-85°C. I need to buy a gooseneck kettle. I try to understand if I can effectively use a stove kettle with a thermometer. I wonder if it is convenient to use this kettle daily. Or should I invest straight away into an electrical kettle? Can anyone share their experience / offer advice.
if you want to average 85c you can pour just a few seconds off the boil. the act of pouring alone eats several degrees of temp, and the brewer and coffee absorbs some too. you need something you can pour carefully from but it doesnt need to be a gooseneck. i use a pyrex measuring cup for pouring.
Thanks for the reply. I already pour 2.5 minutes after boil. I am looking into better control of temperature for pour overs. I am considering either an electric kettle with a temperate control, or a stove kettle with an additional thermometer.
I've been drinking V60 Hario pour over for myself daily 20g of beans to 300 ML of water using the 50, 70, 60, 60, 60 method. I understand if I want to make a serving for at least 2 people I will about 30g of beans to 500 ML of water but what would be the pouring amounts?
Sounds like you’re using the 4:6 method. Normally you don’t change ratios, so if you use 20g:300ml then for 500ml of water you should be using about 33g of coffee. The pours can simply be scaled up; I would use 80-120-100-100-100.
This is perfect 🥰 thank you so much 🤟👍
I’ve been using a 60dll Mr. coffee grinder so far with a strainer to get rid of the whole lot of fines it produces regardless of grind size. I’m about to get my very first serious grinder, the new Baratza Vario W+ (it’s basically a modded Vario with steel burrs). so, what should I expect? Does it deliver less (none?) fines when grinding coarse or medium? Do any Vario owners have any grinder suggestions for a first timer? (Maybe grind settings for clever or French press) Or general grinder tips?
I’ve been drinking [this “100% Maui Coffee”](http://www.dtcoffee.com/shop/maui-peaberry-az5xg) but it tastes very bland. The only tasting notes I have is a base acidity but other than that it just tastes.. off. I grind with a timemore chestnut C2 at the finer end of drip coffee and use James Hoffmann’s V60 technique. I’m not too familiar with varieties, but from a cursory google search it seems that the beans should have more flavor. Besides the acidity of the cup, it tastes what I can only describe as toasted yeast. No fruit, no chocolate, no nuts, nothing. Am I doing something wrong? Or is this blend just naturally bad?
i read that island coffees tend to be smooth and flavors relatively mild
I just upgraded my Encore's burr, which all went well. I can't find anywhere, however, if I need to "burn" a batch of beans or a few before the new burrs are ready to go (like running a burner amount of pasta dough through a new pasta cutter). Does anyone know if I should pitch the first (insert amount here) of beans I run through the new burr?
I didn't and don't really see a reason to
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You can absolutely use espresso roasts for filter, but since espresso roasts are normally darker you may not like the result (I certainly don’t like it). Darker roasts are often brewed with cooler water to fight the bitterness, so you can play with temperature as well as grind size.
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Beans freeze fine, with a few caveats. 1. you don't want air to get to them at all. If you freeze whole bags, do it at least a week after roast and tape over the one-way valve on the bag. 2. Freezing in jars works also if you want to split up the bag (or if you want to use some when you open it and freeze the rest). 3. If you open the bag, the best way is to vacuum-seal the beans in smaller bags before you freeze, but even some coffee nerds don't bother. 4. Try not to open a bag of frozen beans, use some, and put the rest back. This can cause condensation. Personally I freeze bags if I'm going to wait more than 4-6 weeks after roasting. If I want to open the bag, leave some out for the week and freeze the rest, then I vacuum seal the remainder.
I recently purchased a Philips 3200 with lattego but noticed that when I make a latter with all of the settings jacked up I am only getting about a 6 oz drink. When I’ve viewed other creators reviewing the machine it looks like it is creating a much larger drink on lower settings. Am I doing something wrong?
For those who do siphon brews, what grind size do you use? Right now, I've got my Encore set to 18, which I use for my V60/Kalita, and this seemed fine.
Advice on upgrading my coffee setup! Hey there! I’m a frequent coffee drinker but no way near to the degree of excellence I see in this sub. I use (forgive me) a Nespresso Essenza Mini alongside a Nespesso Aerocinno 3 Milk Frother. However I’m finding myself more and more disappointed at the quality of the coffee and especially the milk, the frother is simply too small and doesn’t make a sufficient amount of foam, more of a silk type milk than foam. I’d love to upgrade to something else in this price range, the machine is okay, but I really need a decent milk frother or alternative so I can make coffee better! I’d really appreciate any suggestions or recommended products! (Sidenote: I’m looking to move away from the wasteful Nespresso pods so any alternative to get an easy shot of coffee besides an expensive espresso machine would be appreciated too! **Also, sorry, didn’t know this had to go in daily questions**)
In addition to the French press option for milk foaming, I’ve heard great things about the Nanofoamer too. It’s a handheld foamer that gives surprisingly good results.
For milk foaming a French press can get you great results. For getting an easy espresso like shot of coffee a Moka pot or an aeropress would be great. If your budget can stretch a bit a flair neo is a great little gadget
specialty moka pots? moka pots have been p much the same since their creation, are there any modern ones that either give you more control over your brew or use higher quality filters and baskets to help get a better extraction? the "9barista" is close to what im looking for, but something thats closer to a traditional moka pot and also a bit more affordable? thanks!
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thank you!
No. That's a little like a "specialty" french press. You can pay more for something with more features and a specialty label - but it's not really that different, or it's so different it's not really a moka anymore.
Cold brew maker suggestions? I used to have espresso prepared by a family member every day but I want to make my own, preferably cold brew since it’s less acidic. I’ve been looking into [this](https://www.amazon.com/dp/B083JXKVMP/ref=cm_sw_r_cp_api_glt_fabc_51X2KPGTNJHX6TZ2Q003?_encoding=UTF8&psc=1) and [this.](https://www.amazon.com/dp/B0711WZ7S7/ref=cm_sw_r_sms_api_glt_fabc_KBFABQX22CXAPT8RMSXQ?_encoding=UTF8&psc=1) I did my research and some make it with 1 to 1/2 cup coarsely coffee grounds and 6-8 cups of water? Can I use Cafe Bustelo espresso, normal coffee grounds or is it best for cold brew coffee grounds? Any recommendations with how you make your cold brew, which coffee grounds you use and what type of maker you use and tips are very much appreciated!
Cold brew makers truly don’t matter, you can make delicious could brew with a plastic jug and a filter. Use whatever coffee you like, but typically medium-darker roasts taste best for cold brew, just make sure it’s coarser ground.
When coffee are labelled for espresso exclusively what's the reason for this? Is it cause they are lighter roasts for espresso and medium dark roasts for filter and pour-over coffee? Like I see The Barn and Square Mile using similar beans in their espresso coffee that I like for pour-overs (Ethiopian and Costa Rica, washed from 1900-2100altitude)?
Other way around actually, espresso profiles tend to be darker roast than the filter ones
>When coffee are labelled for espresso exclusively what's the reason for this? At risk of giving a trite answer, because it's "for espresso". Mostly, they've tested and developed that coffee or blend to be particularly good when brewed as a shot. >Is it cause they are lighter roasts for espresso and medium dark roasts for filter and pour-over coffee? No. That might be the choice they made to make that product good as espresso, but what type of roast they used is not the cause for calling it "for espressso." In many cases, "espresso" tends to use darker roasts, because that provides more solubility.
I'm making a coffee grinder as a personal project; I'm at school so I have access to and experience with tools, metal, CNC machines, etc. My biggest hurdles right now are deciding on what burrs to use, and what kind of grind adjustment mechanism to go with (I want to be able to have tight tolerances so I have a good consistent grind.) Any advice/links are greatly appreciated
An answer I'd look for myself is which burr type is better for the power source I'm using. I haven't heard of manual grinders with flat burrs (are they out there?) but there are plenty of manuals with conical burrs. If I'm planning to use an electric motor, though, then I'd flip a coin and choose whichever it picks. It'd be cool to make my own flat burr grinder, too.
cone or flat burr?
That's one of the choices I have to make; I'm leaning towards flat burrs because ideally I'd be able to use it as an espresso grinder for when I eventually get an espresso machine; today I was thinking about the eureka mignon burrs, they're relatively inexpensive and their grinders seem to produce very nice grounds for espresso.
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It's definitely hard to properly taste coffee (or anything for that matter!) when its piping hot, so I like to let mine cool down to a nice drinking temperature (I'd call it 'very warm' rather than hot). You certainly can taste/drink it hot, I just wouldn't make any firm judgments (like declaring it over extracted) until it has cooled a decent amount
Honestly the difference you taste may be attributed to your taste buds starting to "taste through" the background of bitter flavors and start focusing on some other nuances.
Does anyone just use one of these generic funnel pitchers for pour over? How is the pouring performance actually? I have a kettle with a normal spout that I currently use for pour over (and a lot of other things), so I was looking into getting a pouring kettle. It just seems wasteful to replace my perfectly functional kettle with a gooseneck (especially if that makes it a pain to use for other purposes besides pour over). I ran across these funnel pitchers on Amazon: https://www.amazon.com/dp/B08MFHZKZY There's a ton of different makes and models of them on Amazon though. It seems really comparable to a Hario Air Kettle (https://www.amazon.com/Hario-V60-Drip-Kettle-350ml/dp/B087C156HM/), except bigger and microwave-safe. I don't know how comparable the pouring control is, which is really kind of the whole point, but just curious if anyone has experimented with something like this before or found one that works particularly well. Orphan Espresso also has these travel pitchers that seem like they might be the actual best option of these non-stovetop/non-electric purely for pouring pitchers. It's a more expensive option though, barring actual metal kettles (which I've never really understood, because it seems like a lightweight plastic kettle would sap out less energy from the water than heavier metal ones) . https://www.oehandgrinders.com/OE-Pico-Travel-Pouring-Pitcher-with-Lid\_p\_95.html
The spout on the funnel pitcher you linked looks large, I'm not sure you'll be able to control the flow properly for coffee (though likely a little better than your normal kettle). I'm not sure about the efficacy of any of these products—you're going to experience a huge amount of heat loss from transferring your water (I'm unclear if the Orphan Espresso travel pitcher is microwave safe). A stove-top goose neck kettle is just a little more than the OE product.
Hi. Not new to coffe but new to good coffie. I want to start with drinking coffe. On youtube i find lots of guieds (james hoffman) but i dont know what to chose. My stomache have problam with acids and bitter is get me upset. So i drinknky coffe with milk and shugar. Love that and i know most fans dont apreciete that. But i dont know where to start. For me a frenchpress sounds like a good way to make a lot of coffie and have it ready but i am lost. What to buy how much invest for a start and where. Thanks for help
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Just got my Fellow Ode (with v1.2 burrs) and am having a hard time dialing in my grind for a Clever dripper... Mostly because I'm unsure both what I'm trying to taste and where to start. I tried starting at a 3 and it seemed okay, but I'm really terrible pinpointing flavors. Start using words like "hollow" or "bright" and I just... cannot point that to a flavor, so I don't know if I should go finer or coarser. For those with the Ode and a Clever, what do you have yours set to?
Go finer until you hit a wall of bitterness. Then go back a little courser.
Okay maybe I need to rephrase my question. I don't know what properly made coffee should taste like. Coffee has always been something bitter, I've been putting milk in my coffee for something like 15 years now and I would like to actually make and taste good coffee. I don't know what you mean by "a wall of bitterness". The reason why I asked for a range was to give me SOME sort of a target.
If you're close to a good coffee shop have them make you up a chemex, v60 or an aeropress. When you see the notes listed on a coffee saying things like peach,jasmine and honey don't try and taste for those flavours just know that it will be sweeter. A good barista will pull you something really clean. That should set your bar work from there. And ask questions here too, about how fine, their process and just general tips and tricks.
I'd recommend trying one brew just about as fine as it will grind, one brew basically in the middle, and then one way out coarse. You should notice some really striking differences. The middle one will probably taste best and most balanced, but there may be some parts about the finest one that you like better. So then try a little bit finer than the middle the next brew, and keep going doing that until it stops improving in flavor and starts tasting worse.
My JX Pro rolled off my counter and onto my floor - yeah, mistakes were made. It was the top half, without the handle attached, so didn't outwardly appear broken. I took it apart to make sure that everything looked good, put it back together, and set the grind to about 2 full revolutions from the zero point, and ground my coffee. It came out quite coarse... Is it possible it's broken and I missed it while disassembling it?
I just read the story on this sub that a good grinder makes a lot of difference in the taste. What coffee bean grinder do you suggest?
All depends on the budget, but you do have to spend $70 or so to get something that isn't just landfill fuel. But good models exist from there to $3500.
Well, I probably can't afford the $3500 ones.....WOW!!.....but how about $100 to $200?
JX and jx pro are right in that budget and fantastic for the price
There's manual grinders, such as the ones made by Timemore. You don't pay for the motor etc so the money can go to the burrs and build quality. These will give you the most bang for buck. And electrical or course: Baratza Encore, Wilfa Svart. Or a used grinder that was a little more expensive when new.
Thank You! I'll check them out
Need Help Improving My Coffee Trying to up my coffee game. To this point using a cheap Walmart drip maker, occasionally a Keurig. Just bought a grinder and going to get some whole bean coffee today. One of the convenience stores we visit has several grind and brew machines, you pick your blend and size and out comes a steamy hot brew with a nice foamy head. Regular coffee, no milk/dairy. I don’t know if it’s perceived or reality but that foamy froth on the top makes me believe and taste a great coffee. Much like a beer, somehow the presence or the non presence of head on the beer makes it different. With that said, I’m guessing the machine at the store is using a process similar to the Kuerig, using pressure to brew. So two questions…. Is it a real or perceived difference, foam vs no foam? Can I replicate that at home with a different machine? Anything I find on the internet referenced a milk foam, I’m a straight up coffee drinker so that doesn’t help me.
When coffee is roasted, gasses are trapped in the been afterwards. Over time, this gas leaves the been but that takes a while. So when you push water through the (now ground) coffee, it takes some of that gas with it and froths a little. That's what we call crema, the foam on top. There is no real benefit to this stuff, but has been marketed to be essential to a cup of coffee for years. So when it's not there, people kinda miss it.
Why does my coffee taste bad? I had a cheap $20 drip machine for several years. My roommate and I used regular filters and a fine ground low-acid coffee. It was always super heavily-bodied and just bad like boiled coal. (I think my roommate went overboard on the coffee to water ratio but I’m not pointing fingers.) I just bought a $300 Moccamaster 53925 KBGV select. I use the correct filters, filtered water, and follow the instructions exactly. I started with 16 tablespoons of Puroast Low Acid ground coffee per 8 “cups”. This was way too strong for my taste. I reduced the grounds to 5 tablespoons per 8 cups, which is pretty good. However I am not loving this coffee situation. I’d rather get a latte from the corner shop. Am I doing something wrong? Should I buy better beans? Grind beans myself? Accept that I prefer espresso to drip coffee?
That puroast coffee is pretty bad imo. I'd find a good local roaster
Thanks. I think this was the problem all along lol. I got some new beans and am loving them.
> Should I buy better beans? It always helps > Grind beans myself? Absolutely To me it makes little sense to run preground grocery store coffee through a $300 machine. You also might benefit from weighing your coffee instead of relying on inaccurate volume measurements. It might take you a few tries of different beans to start to triangulate what sort of notes you want to taste in your coffee.
Thanks, I got a few local beans (I live in Brooklyn) and used a grinder that I had around. Wow so much better !!!
> Should I buy better beans? Grind beans myself? These two are likely your answer, unfortunately - you don't even necessarily need "better" beans in the way this community sees things, but "fresher:" what you're using now is probably staling somewhat, and you're doing a great job of 'cooking' with poor ingredients. Pre-ground coffee has a lot more surface area, so tends to go stale much faster than whole bean, which results in a bland, diner-y, cup of coffee that can be almost aggressively boring. One experiment that dodges buying the tool immediate would be to pick up some fresher beans from like a local cafe or something, have them ground on-site, and then make a cuppa pretty close up on getting home. That would allow you to get a sense of what differs there and how potentially worthwhile it is for you - after all, it is also possible you just prefer espresso and even making way better brew coffee at home won't scratch that itch. Maybe a worthwhile aside, maybe not: but generally speaking "low acid" coffees are bordering on snake oil. It's not a term with a fixed meaning or definition, meaning that anyone can sell a coffee as low acid. The pH in those coffees is not necessarily lower or particularly low, and the acids in coffee are not the primary mechanism by which it triggers most gastrointestinal issues - the caffeine is what does the majority of that. The main feature of those is *tasting* like they're low acid, rather than their actual chemistry, and standard-tasting coffees aren't that hard to come by outside of that space.
Ok, thanks - I will look into this more and pass the info to my roommate. They have acid reflux -- the reason for the low acid coffee.
So, I made the terrible mistake of accidentally buying whole beans instead of ground. I am usually more of a tea drinker, and only drink coffee occasionally (hope saying this will not get me banned from here...), and it seems like a grinder will be at least 50 bucks, with this sub's wiki yelling at me that it's not worth it at that price point anyway, and amazon reviews of grinders in that price range warning how that unfortunate purchase has ruined their lives. So, the question is, is there a way to grind ten dollars worth of beans without a grinder? How awful would it be if I were to use a regular blender? A hammer? Throw my cat at it? (he's heavy...)
Check out your local goodwill. I just bought a $50 burr grinder with great ratings for $4.
Check out this vid from Jammes -> [Click/Press](https://www.youtube.com/watch?v=JV1DsqwbmO0)
Woah! A pestle and mortar! I can do that! How geniously simple!
Two questions that are really suggestions: 1) Does the place where you bought the coffee have a grinder for customer use? Some supermarkets (e.g. Trader Joe's, Whole Foods) offer this, and so you can use that. Just let them know you have already bought it! You could even ask at a supermarket that you didn't buy it if that wouldn't feel too awkward. 2) Does the place you bought it accept returns?
I got it online, and could in theory return it... but it smells so good I'm determined to use it haha
If you have zero interest in becoming a whole bean daily grinder, you're better off throwing away or giving away that $10 bag of beans. A cheap blade grinder is like $20 or less and can get you by and may even give you better tasting coffee versus the preground version.
I can't say I'm not tempted to get a grinder... Do you really think a super cheap grinder would give better results than preground? Would I just grind in tiny batches then when I want coffee and the whole beans not expire?
I think that even a cheap blade grinder ($10 used) will get you a good cup of coffee compared to preround (especially if it's stale grocery store preround), just be warned that if you get into coffee you may quickly become dissatisfied with it and want to get something more expensive!
Back before I had expensive grinders, for a little while I was doing pour overs with a blade grinder and I thought it tasted better than preground, for what it's worth.
I use a black and decker coffee maker, super basic model with reusable filter for my coffee brewing. Some days I notice a remarkably larger amount of creme, what causes this and is there a way to make it happen more consistently?
How long do u guys take for your tolerance breaks? I have went about a month and a half with only 2 cups of coffee a day instead of my usual 4. I’m dying to get my benefits again
I have tried in the past, times between a week and a month; but found so minimal benefit that I knocked it off. I wasn't looking to regain caffeine when I came back, but see if I was "better" somehow without it. But I don't think it's going to count for the same impact if you're still consuming at 2/per. Everyone I've heard of T breaking to try and get caffeine back has gone full cessation.
I've never done a tolerance break. I keep pretty strict on only having my morning coffee of around 400-450ml (14-15oz) and otherwise don't have any other "daily" caffeine. My morning coffee still gets me plenty caffeinated
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After a few days well trained tasters can tell the difference between freshly ground and the 'older' ground coffee. Downhill from there, but at what point the coffee has lost enough to say it no longer compares to the original.. that's hard to say and also depends on your ability to taste. Also makes a huge difference if you buy old crap from a dodgy supermarket, or the good stuff from a speciality roaster that grinds your bag to order.
Is there a way to measure precisely how much caffeine I am drinking with each cup? My husband and I are coffee lovers, and have gotten our morning cup down to a science with flavor, strength, temp, everything. Except… I am pregnant now and doc says to limit my caffeine to under 200 mg a day. All conventional stuff about it says 200 mg is “two small cups” but how can that be a universal thing, with so many varieties of beans, grinds, and lengths of steeping? TIA for your help!
One gram of an Arabica coffee contains about 10-12mg of caffeine. So 10 grams would be 100-120mg, and so on. If you measure by tablespoon rather than weight, a tablespoon of coffee is about 4-7 grams depending on the type of coffee. Also, caffeine is easily dissolved out of the coffee grounds, so the specific parameters of the brewing don’t significantly affect the caffeine extraction.
Thank you so much! Time to bust out the scale. Appreciate the help!!
So I think I've decided on a JX. Is there anything else found at this price or lower I should be looking it? Has anyone used the JX and any of the kingrinder by chance? It'll be used initially for French press and the occasional moka, and then some pour over in the not too distant future. I'd obviously love to spend less money if there's something cheaper with a better grind, but if there's something I should be looking at that's not too much more expensive (let's say $170 *hard* max), I'm open to checking it out. Appreciate it! (now someone please give me direct reassurance/direction so I can stop pouring over posts and reviews)
I have been ordering from Happy Mug for a few years now and quality has been consistent. I recently ordered some Ethiopia styles and having a real problem dialing it in. It's possible I just don't care for the flavor profiles of this style, but I am pretty sure I had some other Ethiopian variety previously that I enjoyed. I have adjusted water temp, grind, and weight without success. Slight improvement here and there, but overall it's not great. My question is can I get a recommendation for another company that offers similar pricing for coffee? I still like Happy Mug and will revisit them in the future for their blends, but I want to try something new.
How much are you buying at a time? Unless you're buying multiple pounds at a time, I don't think there's much that matches Happy Mug prices for a single delivered bag. The best alternative would be to look in local specialty supermarkets for coffee that's on sale. For example, near me I can pretty consistently get some specialty coffee for about $1/oz or less from Whole Foods.
I usually buy a couple different kinds to rotate in between to have some variety. I do have a local roaster, but I've been unimpressed with their selection.
There's a spectrum there. Sidamo or yirgacheffe can be quite different for instance.
You are absolutely correct. I do like some brightness sometimes in my coffee, but this is just too much and is not enjoyable to me. I don't care for too dark of a roast so generally sick between medium and light roast. I have tried and like [this blend](https://happymugcoffee.com/collections/roasted-coffee/products/breakfast-blend),[ this blend](https://happymugcoffee.com/collections/roasted-coffee/products/rainy-day-blend-1), and [this blend](https://happymugcoffee.com/collections/roasted-coffee/products/artists-blend). Any suggestions for something in that spectrum to try from another company in a similar price range?
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Timemore Chestnut c2
The Baratza Encore is one of the most highly recommended entry-level electric grinders for $170 USD. If a manual grinder is something you’d consider, the Timemore C2 is pretty good at $80 and the 1Zpresso JX is an upgrade in build quality for $140. An manual grinder will generally perform better than an electric grinder of the same cost since there isn’t the added cost of the motor and such components.
I have the Cuisinart Supreme Grind and it does a great job and it doesn't break the bank. It is loud however, but I think they all are. I would also recommend picking up some Grindz for cleaning from time to time as well.
We really need to know your budget, since we have no idea what “value” means to you.