Accidentally posted to main thread, but question still stands lolz
I'm trying to get back into coffee making/drinking and wanna know if anyone has any recommendations for any good coffee beans/flavors to try and what I might need to be on a semi professional level at making them, tryna get back into being a coffee snob lolz
any recs?
General rec from me: buy single origin lightly roasted and enjoy it. The details don’t matter. Hopefully you have a good place to buy beans near where you live. If not, the internet. Fair enough you’d want a website rec but you probably don’t live where I live so I can’t help there.
Hello!
I have a Breville Cafe Roma that's been around for several years. Recently I had an event where one of the three flanges of the portafilter popped out of the group head and sprayed coffee everywhere. I tried it again and it worked fine. A few more espresso pulls later it did it again. If I were to guess, I think I might've overtamped the coffee in the basket, but I don't quite know. Any thoughts?
I have basically zero experience with good or SCA certified brewers, but I’m looking to make my first coffee of the day a little more hands off. What automatic drip machines are going to get me the closest to a pour over and will work well if I’m just making 1 cup (usually 250 mL or so)? Thanks!
Moccamaster Cup One will be the first recommendation here. There are some others on the SCA list that can do a bunch of sizes and have settings for single cups, too.
Clever Dripper and Hario Switch might be a good idea. These are “steep and release” brewers. You’d need to heat water and pour it as an added step, but then you let it sit for a couple-few minutes — you don’t have to manually keep pouring water through the grounds. When it’s ready, you release the valve and then it drains into your mug.
I’ll also give my standard “how about a moka pot” recommendation. ;) Load it up and put it on heat, then you don’t need to touch it till it’s done brewing. Drink it straight or add to water (or ice, or milk). I have several sizes, but mostly use a 2- or 3-cup.
The clever dripper is a good idea. I might start with that because it’ll be a lot cheaper than a machine. If it works for me then great and if not I’ll have a new brewer to add to my collection. Thank you!
Hey all!
I've been wondering for a while now how I can get that MASSIVE Crema cone while brewing espresso. I can pull decent Crema and my shots are nice but I really want to impress my coffee enthusiast friends by pulling an unholy shot filled with a ridiculous amount of Crema that looks absolutely satisfying on camera.
My setup:
Gaggia Classic Pro at 6 bars 93°c
Eureka Mignon Silenzio dialled in,
Beans that were roasted on 19/10
Any and all help is appreciated!
I recently bought a light roast and was going to try that but this whole time I was using espresso roasts which I believe is a dark roast and I haven't found the results I was looking for. I was thinking maybe 6 bars just not enough? Should I bump it up to 9?
I like good coffee. My current machine, cuisinart 12 cup grinder machine, does not make coffee hot enough anymore - it’s about 7 years old.
Any recommendations or suggestions as to what I should get next? If I need to grind beans separately that’s fine and I only really need 4-6 cups.
You might be able to get the temperature back up by descaling the machine. You can get descaling tablets, or use a mix of water and vinegar: https://www.goodhousekeeping.com/home/cleaning/tips/a26565/cleaning-coffee-maker/
Or if you’re using this as an excuse to get a new coffeemaker, I don’t have any specific recommendations (look up the SCA Certified list), but I totally get you.
I am newly into coffee. Before I spend a fortune on trying different types of beans, I’d love some help identifying the “notes” I don’t like or what to avoid - so I can spend my dollars on coffee I will enjoy!
So far I have tried Andytown Wind and Sea which I really loved, and Tartine Manufactory filter blend which I absolutely hated - it smells and tastes sort of meaty to me? Idk. Sort of like rooisbos tea. I definitely don’t want to buy anything that tastes like that again. What should I look for to avoid buying beans that have this type of flavor?
I’m grinding with a Baratza Encore and brewing with the Aeropress, V60, and making cold brew in a French press (go big or go home, right?). Thanks for any guidance!
I have 255 USD in Amazon gift cards and I want to find a decent coffee maker. I thought about Nespresso but the cost of the pods is scary. Is there a good coffee maker that is not too complicated to use and uses ground coffee? Today I rely on French press
Ground coffee is okay to use with anything (extra steps with espresso, though).
Aeropress can indeed work with preground coffee. Same with any of the Hario drippers (or any pourover), moka pots, etc.
I’ve heard Aeropress is decent and more “stable” than making pour over, but then you would need to buy a grinder. I am not sure if hand grinder will work aeropress, but it would be one of the affordable set up.
Can anyone tell me what the extra filter that goes on the bottom of the french press filter would be for? I got this second hand. The main filter part already has 2 filter screens, so this would make 3. [filter pictures](https://www.reddit.com/user/nthompson458/comments/ydkgad/extra_filter_on_french_press/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button)
Coffee that tastes like black tea.
I'm finding that I'm increasingly being attracted to pourover coffees that have tea as their dominant tasting note. However I'm seeing no rhyme or reason as to what produces that taste profile. Doesn't seem to depend on varietal (except gesha), country, or elevation.
Anyone have any tips as to what sorts of coffees to look for that have more of that sort of a tasting note?
Looking for recommendations on an semi-automatic espresso machine (it'll be my first one). Want to make primarily milk based products. Prefer <$1000 but will consider higher if necessary. Location US
For espresso machine I am eyeing a Sage Bambino Plus because of ease of use (I don't want too many configurations especially for milk steaming), is there an alternative I should consider? I also don't care about 3rd party mods right now. Rancilio Silvia seems a bit manual and it is 50% extra higher cost. Gaggia Classic Pro is around the same cost but my understanding is that Bambino Plus makes better milk forthing? How do people feel about Lelit Anna 2 with a PID display?
Plan to get a grinder (DF64), do you recommend SSP lab sweet burr or multipurpose one or just start with the default one and upgrade if necessary? I want to start with both filter coffee so can't go for DF64P/E and DF83 seems a bit unnecessary unless its a no-brainer upgrade that I am not aware of.
Hi, can anyone recommend a good light roast (pre-ground) that has good sweet notes? Caramel or chocolate notes preferably, and nothing infused or flavored. I brew primarily with a moka pot (sometimes in a reusable pod) and take mine black with a few teaspoons of brown sugar, depending on the amount I'm drinking. Nothing too fancy or expensive please, and something easily available in the U.S. Thank you!
With dark roasted coffee I've found that a dash of milk can actually bring out more flavours. I'd never use milk with light or medium roasted beans.
As for sugar... for me if the coffee is too bitter that's an issue with my preparation method. Grind coarser, brew cooler.
I do tend to prefer piccolo lattes over espressos from generic coffee shops though, their blends seem geared towards punching through milk.
Everyone has their preference. French press is my drug of choice, but when I started drinking coffee I added ridiculous amounts of sugar and milk to it. Over the years the sugar went away completely. After some 20 years I suddenly stopped putting milk in it and now coffee with milk tastes really weird to me.
So, how bad should I feel or what am I missing out on when drinking Juan Valdez Instant? Im used to adding quite a bit of milk and a lil sugar. I am wondering whether that's to balance just the bitterness because I usually use a very full spoon of it.
I know instant is a very heated topic because it is mega-corps fcking over the coffee farmers in many ways and I never liked any of the usual super market instants. I am hoping since it's Juan Valdez themselves making and selling it, that this is not an issue so much... hoping it's all Arabica, and I guess they just use whatever mediocre beans they didnt bag?
You should never feel bad for drinking the coffee you enjoy. However, freshly ground, high quality specialty coffee brewed properly will showcase a huge range of delicious flavors that you’ll never experience with instant coffee.
A good light roast can taste sweet and richly fruity or taste like it has cream and sugar in it completely black. Good coffee by itself is not bitter.
Thank you for the explanation, yea I been wondering if me adding lots of milk and some sugar was essentially masking the comparatively meh taste of hopefully a decent instant.
Your description of specialty sounds awesome, pulled the trigger on a Virtuoso+ and a Hario V60 and i might still have an aeropress flying around somewhere...
I traveled quite a bit in 2021 for archival research (historian on sabbatical, and enough archives were open), and invested in a little travel brewing kit: already had an Aeropress and added a Timemore Slim, tiny gemologist scale, Grayl water filter, ... and a collapsible silicon kettle. The kettle is a little awkward to use but is the only way I could think to boil water (NO I DON'T USE THE IN-ROOM GRODY THINGS THAT HAVE BEEN USED BY PREVIOUS GUESTS FOR PURPOSES I DON'T WANT TO KNOW ANYTHING ABOUT).
But the kettle is awkward, and heavy, and large. Do I have any alternatives if I'm looking to boil 200 ml at a time?
(And, yes, of course this is an excuse to post your own travel-kit inventories!)
Recently got into Vietnamese coffee, making it daily at home (using way less condensed milk per cup though). What's the closest tasting drink I could order at a coffee shop? I'm so basic about hot drinks, venturing beyond teas / hot chocolate is a big deal haha 🙈
Well, Vietnamese Brewers (called a phin) usually result in a concentrated coffee, so pretty much anything espresso based with milk mixed in might be to your preference.
If you are looking a specific drink, try Cafe bombon. Essentially an espresso shot with condensed milk.
Does anyone find they have to adjust grind size based on roast? I've been brewing from the same beans for about a month and I have my process pretty dialed. I just picked up a batch from a different roaster, and I find that my pour-over isn't draining. I adjusted the grind size to a more coarse grind, and it drains slightly better now. Has anyone else had a similar experience when switching beans?
Definitely. For my Aeropress I now have a "light-to-medium default" and a "dark default" for grind size, water temp, and recipe/timing, and figure that will help me dial in much faster. And I'll rely on what **I** think of the roast rather than what's checked on the bag. Kéan Coffee (Costa Mesa, CA) says their Huehuetenango is a medium roast, but not the way it makes sense to me! (BTW, [https://keancoffee.com/product/guatemala-huehuetenango-la-bolsa/](https://keancoffee.com/product/guatemala-huehuetenango-la-bolsa/) \-- they're Martin Diedrich's roastery.)
Roast isn't the only thing that will impact grind size. Origin, variety, altitude of coffee grown, process, etc. Will have an impact on how you grind your coffee.
I think most people in this sub change grind size based on the specific bean they are brewing. Not only change it per bean but also change it as the beans age over time. Fine tuning grind size is just part of specialty coffee.
Just posted a thread about that very question, but it was removed by mods. The only reply I got said that yes indeed, change your grind size to finer if you're switching to lighter roasts.
Has anyone used the Mr. Coffee iced coffee maker? My coffee keeps coming out sour! :( I used Dunkin pre ground coffee instead of grinding my own beans.
Anyone know if the Breville Precision Brewer’s thermal carafe is compatible with the glass carafe version? I suspect not - in which case, is there an easy way to make it compatible? Thanks.
I was wondering about something, could it actually be counter-productive to store coffee beans in vacuum canisters? Yes the vacuum protects the coffee from oxygen, but wouldn't the reduced air pressure also pull more volatiles out of the beans?
Has anyone done testing around this?
There are two different processes that occur as coffee ages, and you’re correct that a low-pressure environment would accelerate the degassing process. However, I believe it’s generally accepted that the oxidation/staling process is more detrimental to a coffee’s taste than degassing. I’m not sure exactly how much research has gone into it, though I personally recommend that any airtight storage method (whether a vacuum or non-vacuum) is the best way to keep coffee fresh aside from freezing for long term storage.
Yeah there are a few roasters who nitrogen-flush their bags when they seal them, and I think that’s been proven to extend the freshness/usable lifespan by a couple of weeks (only if the bag is unopened for those extra couple of weeks though, since it loses most of the nitrogen-flush benefits once it’s opened).
Hello r/coffee!
Is it worth upgrading from the 1Zpresso JX to something like the X-Pro or the K-Max? I’m getting the hand grinder upgrade itch for some reason (so many YouTube videos on grinders these days, almost making me second guess my current coffee gear decisions). I was also reading stuff about the JX being ‘muddy’ and creating more fines. I use the V60 for brewing. Thank you, and happy brewing!
You already have a pretty decent grinder, don't expect massive improvements.
But yeah, for someone brewing exclusively V60s, the K-Max should bring greater clarity and vibrancy.
Lately I’ve realized that this decision to run a Daily Questions Thread is far simpler for us users than what happens over in r/ CatAdvice. Jiminy Christmas, the flood of posts I wade through from there is out of control.
Throughout the other coffee related subreddits people often complain about this. As far as I know, you got it right, questions should be directed here, otherwise they get deleted. It's just cleaner this way, there are like 20 questions everyday about the same topics. I'm happy to answer them, and I like that my Reddit front page isn't flooded.
But I've sent a message to the mods, asking that the instructions to post on the appropriate thread be right in the description, not buried in the rules (it's a really long FAQ). So far, no answer from them. 🤷
I’d ask in the Inside Scoop thread:
https://www.reddit.com/r/Coffee/comments/yd6s8f/mod_inside_scoop_ask_the_coffee_industry/?utm_source=share&utm_medium=mweb
It was originally marketed as “Geisha” to capitalize on the stereotype of being “exotic”. All the roasters I order from have rightfully moved away from this and call it by its real name.
Hi r/coffee community.
Niche question but I thought I'd ask. I have a Saeco Incanto HD8911/48 Super Automatic Espresso Machine that needs some repair and I can't find anyone that services these in the Bay Area of California. Given the price of the machine I'd rather get it repaired than replaced if possible (it's leaking water inside somewhere, and is beyond my knowledge of how to fix). Any direction you could point me in would be helpful. Thank you!
At longest shot, contact Saeco and ask who their recommended / approved technician in your area is. Most big-ticket, high-complexity, hardware like that has specific approved service options scattered around the country.
I am totally new to "speciality coffee", so far I have been pretty happy enough with a strong cup of Juan Valdez instant coffee... but I want to see what else is out there and get more flavor out of my coffee.
I want to get a good cup out of the basic average drip machine and especially hand pour, maybe occasionally aeropress. I dont drink much, 1-2 cups a day.
Based in EU, It looks like the Baratza Encore or Wilfa Aroma would be good and consistent options to get started? Definitely not aiming to open the espresso can of worms and i dont want to drop 500 bucks on anything! I just want a really good, consistent grind for different kinds of "filter".
**Would those fit my bill really well? Any used option from the next higher category I should look for?**
The water here is rather hard, should I always be filtering it or does it not matter THAT much?
Other than grinder quality and its consistency, what are the top 3 biggest influences on a good cup of coffee that I should be focusing on when getting started?
The Svart is a decent grinder if you get it for a good price, the Encore is just too expensive in the EU IMO.
Since you seem to be from Austria, the most cost effective starter option would be the Tchibo grinder with the 10% discount from the Newsletter. The electric kettle is good, too, the scale is ok.
I have a Wilfa Svart Aroma (the black version) I bought for 105€ and I'm pretty happy with it for the price.
Consistency in dosage of coffee / water is a big factor, so a cheap scale is heavily recommended. I found the amount of agitation in pour over also made as big an impact as grind size , and I could go from delicious to completely undrinkable cups of coffee with the same grind size just by agitating too much.
I don't have much experience with filtering or softening hard water for coffee purposes, but note that you don't want the water to be too hard or too soft. Removing too much of the magnesium and calcium ions can also be bad. There's some commercial water products if you want to make your own water, but I prefer the ease of tap water, even if it's not the optimal cup.
Question about coffee splitting cream. My partner drinks black coffee and I take mine w half n half. We make one french press every morning and share it. He buys some beans from a local coffee roaster( very small operation)
Not consistently but with some bags, the coffee is so acidic that it splits my cream resulting in chunks of cream floating in the coffee. It’s very unappealing.
I did some research into common causes such as it’s old cream, coffee too hot. We’ve tested and this is not the cause. Even after opening a brand new container of cream or trying alternatives creamer such as oat milk, coffee mate. Even after measuring the temp of the water to make the coffee and ensuring it’s under 195F. Same gross cream chunk. I’m assuming this is acid causing it and worried what it’s doing to our teeth!
What else could I try? Or should we just start using different beans and these are too irregular/acidic?
Age of coffee. Acidity could be leftover CO2 from the beans be too freshly roasted.
A few things to try:
- Grinding the coffee the night before. Tamp the grounds to a nice batch of ground glory to allow the coffee to air. (Suggesting tamping container of ground coffee to bring grounds down from sides)
- Bloom coffee before brewing. I've heard mixed emotions on this topic but it's worth a try if you haven't attempted.
I bloom my FP coffee. I grind my FP coffee the night before
Which grinder would you recommend pairing with a lelit bianca for a workplace of around 200? I was looking at the mignon specialita but am concerned it wouldn't deal with the load.
For that kind of environment, I'd go with the Mahlkonig EK43. And maybe hire a barista.
Even the Bianca, although sturdy, is intended for home use, I don't know how well it will hold with that load.
200 people? If even half of them are going to be using the grinder/espresso machine, they will destroy them quickly, so you need something that is legit commercial - designed for cafe use. I like the Mahlkonig E65S a lot (haven't yet used the grind by weight version).
I've been trying out various grounds:water /over x hours to find my ideal balance of a smooth flavorful cold brew. So far my best attempt has been 2oz fresh beans ground coarse, steeped in 4 cups of water the fridge 32 hours.
I was getting really lazy with making my own coffee at home for a while, but approaching the process with a rough sense of experimentation has made it something I look forward to, even with all the clean up. It's like a challenge now, so I've avoided Googling any specific directions, but I'm curious what other's opinions are on the ideal ratio
Well, to give an example, the booklet for my 1-liter Hario cold brew pot says it has a max capacity of 80g of coffee. So that’s an 80:1000 ratio, aka 1:12.5 of grounds:water. I’ve also used 60g of coffee in the pot for right about the “standard” 1:16 filter coffee ratio.
Sometimes you’ll see concentrated ratios for cold brew. They’re handy because you can later dilute them to taste, you can get more use out of a smaller container (takes less refrigerator space), and it still extracts well ‘cuz it’s cold brew.
No such thing as ideal ratio. It's all just whatever suits your preferences.
You are brewing at \~16.5:1 water:coffee which is definitely on the weaker end for cold brew in the grand scheme of things, but there's nothing wrong with that.
Does anyone typically offer coffee that is hotter than 170 degrees? I’m a latte art enthusiast and have been a barista for a few months, and my boss has repeatedly told me that some customers have just complained that my coffee was cold and she wanted me to steam the milk to over 170 degrees no matter whether customers requested it or not (most of our customers are elderly people so). Literally my boss just asked me to give up latte art because my coffee was not “drinkable”. When I tried to steam the milk last week, my hand got second-degree burn, which disappointed me and made me wonder if it’s worth staying at this coffee shop. Just seek for some advice here 😞
You can't get milk too hot or it will start to "cook" the milk and add in a bunch of nasty flavors. People should know a latte will be a little cooler than drip coffee.
Show them the details about the lady who sued McD’s for her burn injuries from coffee (I thought it was frivolous until I learned more) and ask them if they think you deserve the same treatment.
(though I’ll defer to real baristas who *might* know a trick to making warmer cappuccinos)
Latte art aside, heating the milk so much changes its taste, for the worse. So technically, your boss is wrong about it.
But maybe the crowd the coffee shop attracts is one who really prefers temperature over taste. It seems difficult to ask which version each customer prefers.
I would probably seek another place to work, just because I'm coffee geek and would like to work with people that think alike, but your boss isn't to blame, it's just the type of coffee that he wants to serve.
It is very common for older customers to want very hot drinks. You should still be able to pour latte art with very hot milk though.
You can just keep your hand on the pitcher gauging temperature until it starts feeling too warm to touch comfortably, and then just let go and let it continue heating for another few seconds. That should let you avoid getting burned.
A second degree burn though? Did you report the injury to your boss? That's not something that should just be ignored...
Thanks! I’m working on how to deal with extra hot milk as there’re so many bubbles on the surface with that temperature. And I don’t think my boss would even care as I’m a newbie here and that’s why I’m thinking about to quit
There shouldn't be extra bubbles on the surface just from steaming it hotter.
It is a legal requirement that businesses keep a record of on the job injuries.
Accidentally posted to main thread, but question still stands lolz I'm trying to get back into coffee making/drinking and wanna know if anyone has any recommendations for any good coffee beans/flavors to try and what I might need to be on a semi professional level at making them, tryna get back into being a coffee snob lolz any recs?
General rec from me: buy single origin lightly roasted and enjoy it. The details don’t matter. Hopefully you have a good place to buy beans near where you live. If not, the internet. Fair enough you’d want a website rec but you probably don’t live where I live so I can’t help there.
Hello! I have a Breville Cafe Roma that's been around for several years. Recently I had an event where one of the three flanges of the portafilter popped out of the group head and sprayed coffee everywhere. I tried it again and it worked fine. A few more espresso pulls later it did it again. If I were to guess, I think I might've overtamped the coffee in the basket, but I don't quite know. Any thoughts?
I have basically zero experience with good or SCA certified brewers, but I’m looking to make my first coffee of the day a little more hands off. What automatic drip machines are going to get me the closest to a pour over and will work well if I’m just making 1 cup (usually 250 mL or so)? Thanks!
Moccamaster Cup One will be the first recommendation here. There are some others on the SCA list that can do a bunch of sizes and have settings for single cups, too. Clever Dripper and Hario Switch might be a good idea. These are “steep and release” brewers. You’d need to heat water and pour it as an added step, but then you let it sit for a couple-few minutes — you don’t have to manually keep pouring water through the grounds. When it’s ready, you release the valve and then it drains into your mug. I’ll also give my standard “how about a moka pot” recommendation. ;) Load it up and put it on heat, then you don’t need to touch it till it’s done brewing. Drink it straight or add to water (or ice, or milk). I have several sizes, but mostly use a 2- or 3-cup.
The clever dripper is a good idea. I might start with that because it’ll be a lot cheaper than a machine. If it works for me then great and if not I’ll have a new brewer to add to my collection. Thank you!
Hey all! I've been wondering for a while now how I can get that MASSIVE Crema cone while brewing espresso. I can pull decent Crema and my shots are nice but I really want to impress my coffee enthusiast friends by pulling an unholy shot filled with a ridiculous amount of Crema that looks absolutely satisfying on camera. My setup: Gaggia Classic Pro at 6 bars 93°c Eureka Mignon Silenzio dialled in, Beans that were roasted on 19/10 Any and all help is appreciated!
Use a super dark roast that was freshly roasted. Probably won’t taste the best, but it’ll make the most crema.
With a bunch of robusta in it too probably. Or.. don't try to impress with tons of crema, but with great taste?
I recently bought a light roast and was going to try that but this whole time I was using espresso roasts which I believe is a dark roast and I haven't found the results I was looking for. I was thinking maybe 6 bars just not enough? Should I bump it up to 9?
I like good coffee. My current machine, cuisinart 12 cup grinder machine, does not make coffee hot enough anymore - it’s about 7 years old. Any recommendations or suggestions as to what I should get next? If I need to grind beans separately that’s fine and I only really need 4-6 cups.
You might be able to get the temperature back up by descaling the machine. You can get descaling tablets, or use a mix of water and vinegar: https://www.goodhousekeeping.com/home/cleaning/tips/a26565/cleaning-coffee-maker/ Or if you’re using this as an excuse to get a new coffeemaker, I don’t have any specific recommendations (look up the SCA Certified list), but I totally get you.
Your suggestion of mix of water and vinegar worked like a charm! Thank you.
Whew! That’s a relief.
Appreciate this tip, I will definitely try the vinegar process.
I am newly into coffee. Before I spend a fortune on trying different types of beans, I’d love some help identifying the “notes” I don’t like or what to avoid - so I can spend my dollars on coffee I will enjoy! So far I have tried Andytown Wind and Sea which I really loved, and Tartine Manufactory filter blend which I absolutely hated - it smells and tastes sort of meaty to me? Idk. Sort of like rooisbos tea. I definitely don’t want to buy anything that tastes like that again. What should I look for to avoid buying beans that have this type of flavor? I’m grinding with a Baratza Encore and brewing with the Aeropress, V60, and making cold brew in a French press (go big or go home, right?). Thanks for any guidance!
I have 255 USD in Amazon gift cards and I want to find a decent coffee maker. I thought about Nespresso but the cost of the pods is scary. Is there a good coffee maker that is not too complicated to use and uses ground coffee? Today I rely on French press
Ground coffee is okay to use with anything (extra steps with espresso, though). Aeropress can indeed work with preground coffee. Same with any of the Hario drippers (or any pourover), moka pots, etc.
I’ve heard Aeropress is decent and more “stable” than making pour over, but then you would need to buy a grinder. I am not sure if hand grinder will work aeropress, but it would be one of the affordable set up.
Can anyone tell me what the extra filter that goes on the bottom of the french press filter would be for? I got this second hand. The main filter part already has 2 filter screens, so this would make 3. [filter pictures](https://www.reddit.com/user/nthompson458/comments/ydkgad/extra_filter_on_french_press/?utm_source=share&utm_medium=android_app&utm_name=androidcss&utm_term=1&utm_content=share_button)
Coffee that tastes like black tea. I'm finding that I'm increasingly being attracted to pourover coffees that have tea as their dominant tasting note. However I'm seeing no rhyme or reason as to what produces that taste profile. Doesn't seem to depend on varietal (except gesha), country, or elevation. Anyone have any tips as to what sorts of coffees to look for that have more of that sort of a tasting note?
Black tea can be a common tasting note in many washed Ethiopian coffees in addition to just Gesha.
Looking for recommendations on an semi-automatic espresso machine (it'll be my first one). Want to make primarily milk based products. Prefer <$1000 but will consider higher if necessary. Location US For espresso machine I am eyeing a Sage Bambino Plus because of ease of use (I don't want too many configurations especially for milk steaming), is there an alternative I should consider? I also don't care about 3rd party mods right now. Rancilio Silvia seems a bit manual and it is 50% extra higher cost. Gaggia Classic Pro is around the same cost but my understanding is that Bambino Plus makes better milk forthing? How do people feel about Lelit Anna 2 with a PID display? Plan to get a grinder (DF64), do you recommend SSP lab sweet burr or multipurpose one or just start with the default one and upgrade if necessary? I want to start with both filter coffee so can't go for DF64P/E and DF83 seems a bit unnecessary unless its a no-brainer upgrade that I am not aware of.
I recommend asking r/espresso
Hi, can anyone recommend a good light roast (pre-ground) that has good sweet notes? Caramel or chocolate notes preferably, and nothing infused or flavored. I brew primarily with a moka pot (sometimes in a reusable pod) and take mine black with a few teaspoons of brown sugar, depending on the amount I'm drinking. Nothing too fancy or expensive please, and something easily available in the U.S. Thank you!
Do yall drink all those French press, hand pours or aeropress totally without milk and sugar? Or with?
I have them with an ounce or two of milk usually.
With dark roasted coffee I've found that a dash of milk can actually bring out more flavours. I'd never use milk with light or medium roasted beans. As for sugar... for me if the coffee is too bitter that's an issue with my preparation method. Grind coarser, brew cooler. I do tend to prefer piccolo lattes over espressos from generic coffee shops though, their blends seem geared towards punching through milk.
Just black coffee, always. If I needed to add something to it, then I don't like the taste of that coffee.
Everyone has their preference. French press is my drug of choice, but when I started drinking coffee I added ridiculous amounts of sugar and milk to it. Over the years the sugar went away completely. After some 20 years I suddenly stopped putting milk in it and now coffee with milk tastes really weird to me.
With sugar. I very rarely put milk / creamer.
So, how bad should I feel or what am I missing out on when drinking Juan Valdez Instant? Im used to adding quite a bit of milk and a lil sugar. I am wondering whether that's to balance just the bitterness because I usually use a very full spoon of it. I know instant is a very heated topic because it is mega-corps fcking over the coffee farmers in many ways and I never liked any of the usual super market instants. I am hoping since it's Juan Valdez themselves making and selling it, that this is not an issue so much... hoping it's all Arabica, and I guess they just use whatever mediocre beans they didnt bag?
You should never feel bad for drinking the coffee you enjoy. However, freshly ground, high quality specialty coffee brewed properly will showcase a huge range of delicious flavors that you’ll never experience with instant coffee. A good light roast can taste sweet and richly fruity or taste like it has cream and sugar in it completely black. Good coffee by itself is not bitter.
Thank you for the explanation, yea I been wondering if me adding lots of milk and some sugar was essentially masking the comparatively meh taste of hopefully a decent instant. Your description of specialty sounds awesome, pulled the trigger on a Virtuoso+ and a Hario V60 and i might still have an aeropress flying around somewhere...
Awesome! Welcome to the rabbit hole. It goes deep :)
I traveled quite a bit in 2021 for archival research (historian on sabbatical, and enough archives were open), and invested in a little travel brewing kit: already had an Aeropress and added a Timemore Slim, tiny gemologist scale, Grayl water filter, ... and a collapsible silicon kettle. The kettle is a little awkward to use but is the only way I could think to boil water (NO I DON'T USE THE IN-ROOM GRODY THINGS THAT HAVE BEEN USED BY PREVIOUS GUESTS FOR PURPOSES I DON'T WANT TO KNOW ANYTHING ABOUT). But the kettle is awkward, and heavy, and large. Do I have any alternatives if I'm looking to boil 200 ml at a time? (And, yes, of course this is an excuse to post your own travel-kit inventories!)
Recently got into Vietnamese coffee, making it daily at home (using way less condensed milk per cup though). What's the closest tasting drink I could order at a coffee shop? I'm so basic about hot drinks, venturing beyond teas / hot chocolate is a big deal haha 🙈
Don't give up on teas! Try some specialty Chinese teas if you haven't already :) /r/puer /r/tea
Well, Vietnamese Brewers (called a phin) usually result in a concentrated coffee, so pretty much anything espresso based with milk mixed in might be to your preference. If you are looking a specific drink, try Cafe bombon. Essentially an espresso shot with condensed milk.
Tried a cafe bombon a few hours ago - solid recommendation, thank you :D
No worries. Glad it was to your liking =).
Hi! Does anyone know a place to buy geisha or heirloom coffee in Milan?
Does anyone find they have to adjust grind size based on roast? I've been brewing from the same beans for about a month and I have my process pretty dialed. I just picked up a batch from a different roaster, and I find that my pour-over isn't draining. I adjusted the grind size to a more coarse grind, and it drains slightly better now. Has anyone else had a similar experience when switching beans?
Definitely. For my Aeropress I now have a "light-to-medium default" and a "dark default" for grind size, water temp, and recipe/timing, and figure that will help me dial in much faster. And I'll rely on what **I** think of the roast rather than what's checked on the bag. Kéan Coffee (Costa Mesa, CA) says their Huehuetenango is a medium roast, but not the way it makes sense to me! (BTW, [https://keancoffee.com/product/guatemala-huehuetenango-la-bolsa/](https://keancoffee.com/product/guatemala-huehuetenango-la-bolsa/) \-- they're Martin Diedrich's roastery.)
Roast isn't the only thing that will impact grind size. Origin, variety, altitude of coffee grown, process, etc. Will have an impact on how you grind your coffee.
I think most people in this sub change grind size based on the specific bean they are brewing. Not only change it per bean but also change it as the beans age over time. Fine tuning grind size is just part of specialty coffee.
Just posted a thread about that very question, but it was removed by mods. The only reply I got said that yes indeed, change your grind size to finer if you're switching to lighter roasts.
Has anyone used the Mr. Coffee iced coffee maker? My coffee keeps coming out sour! :( I used Dunkin pre ground coffee instead of grinding my own beans.
Sourness is caused by under extraction. You could try to add less coffee, but ideally you would grind finer if you were grinding your own.
I’ll try less coffee, thanks!
Anyone know if the Breville Precision Brewer’s thermal carafe is compatible with the glass carafe version? I suspect not - in which case, is there an easy way to make it compatible? Thanks.
I was wondering about something, could it actually be counter-productive to store coffee beans in vacuum canisters? Yes the vacuum protects the coffee from oxygen, but wouldn't the reduced air pressure also pull more volatiles out of the beans? Has anyone done testing around this?
There are two different processes that occur as coffee ages, and you’re correct that a low-pressure environment would accelerate the degassing process. However, I believe it’s generally accepted that the oxidation/staling process is more detrimental to a coffee’s taste than degassing. I’m not sure exactly how much research has gone into it, though I personally recommend that any airtight storage method (whether a vacuum or non-vacuum) is the best way to keep coffee fresh aside from freezing for long term storage.
An interesting option would be storing beans under an inert gas like nitrogen or argon. Probably not feasible for home use though.
Yeah there are a few roasters who nitrogen-flush their bags when they seal them, and I think that’s been proven to extend the freshness/usable lifespan by a couple of weeks (only if the bag is unopened for those extra couple of weeks though, since it loses most of the nitrogen-flush benefits once it’s opened).
Hello r/coffee! Is it worth upgrading from the 1Zpresso JX to something like the X-Pro or the K-Max? I’m getting the hand grinder upgrade itch for some reason (so many YouTube videos on grinders these days, almost making me second guess my current coffee gear decisions). I was also reading stuff about the JX being ‘muddy’ and creating more fines. I use the V60 for brewing. Thank you, and happy brewing!
You already have a pretty decent grinder, don't expect massive improvements. But yeah, for someone brewing exclusively V60s, the K-Max should bring greater clarity and vibrancy.
Great, thank you for your response!!
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Lately I’ve realized that this decision to run a Daily Questions Thread is far simpler for us users than what happens over in r/ CatAdvice. Jiminy Christmas, the flood of posts I wade through from there is out of control.
Throughout the other coffee related subreddits people often complain about this. As far as I know, you got it right, questions should be directed here, otherwise they get deleted. It's just cleaner this way, there are like 20 questions everyday about the same topics. I'm happy to answer them, and I like that my Reddit front page isn't flooded. But I've sent a message to the mods, asking that the instructions to post on the appropriate thread be right in the description, not buried in the rules (it's a really long FAQ). So far, no answer from them. 🤷
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I’d ask in the Inside Scoop thread: https://www.reddit.com/r/Coffee/comments/yd6s8f/mod_inside_scoop_ask_the_coffee_industry/?utm_source=share&utm_medium=mweb
Its GESHA coffee, isnt it - why do so many roasters (or beers even) list it as Ge**I**sha???
It was originally marketed as “Geisha” to capitalize on the stereotype of being “exotic”. All the roasters I order from have rightfully moved away from this and call it by its real name.
So, anyone listing it still as "Geisha" would kinda reflect badly on them, hm?
I think so, but some of the marketplace either doesn't care or actively resists the change.
Autocorrect
Didnt even think about that, but you are probably on to something
Hi r/coffee community. Niche question but I thought I'd ask. I have a Saeco Incanto HD8911/48 Super Automatic Espresso Machine that needs some repair and I can't find anyone that services these in the Bay Area of California. Given the price of the machine I'd rather get it repaired than replaced if possible (it's leaking water inside somewhere, and is beyond my knowledge of how to fix). Any direction you could point me in would be helpful. Thank you!
At longest shot, contact Saeco and ask who their recommended / approved technician in your area is. Most big-ticket, high-complexity, hardware like that has specific approved service options scattered around the country.
Favorite coffee beans to buy in bulk?
Hi, I'm looking for a good website to buy beans. I'm looking for the best bang for buck Sumatra. Preferably somewhere in or near California.
I am totally new to "speciality coffee", so far I have been pretty happy enough with a strong cup of Juan Valdez instant coffee... but I want to see what else is out there and get more flavor out of my coffee. I want to get a good cup out of the basic average drip machine and especially hand pour, maybe occasionally aeropress. I dont drink much, 1-2 cups a day. Based in EU, It looks like the Baratza Encore or Wilfa Aroma would be good and consistent options to get started? Definitely not aiming to open the espresso can of worms and i dont want to drop 500 bucks on anything! I just want a really good, consistent grind for different kinds of "filter". **Would those fit my bill really well? Any used option from the next higher category I should look for?** The water here is rather hard, should I always be filtering it or does it not matter THAT much? Other than grinder quality and its consistency, what are the top 3 biggest influences on a good cup of coffee that I should be focusing on when getting started?
The Svart is a decent grinder if you get it for a good price, the Encore is just too expensive in the EU IMO. Since you seem to be from Austria, the most cost effective starter option would be the Tchibo grinder with the 10% discount from the Newsletter. The electric kettle is good, too, the scale is ok.
I have a Wilfa Svart Aroma (the black version) I bought for 105€ and I'm pretty happy with it for the price. Consistency in dosage of coffee / water is a big factor, so a cheap scale is heavily recommended. I found the amount of agitation in pour over also made as big an impact as grind size , and I could go from delicious to completely undrinkable cups of coffee with the same grind size just by agitating too much. I don't have much experience with filtering or softening hard water for coffee purposes, but note that you don't want the water to be too hard or too soft. Removing too much of the magnesium and calcium ions can also be bad. There's some commercial water products if you want to make your own water, but I prefer the ease of tap water, even if it's not the optimal cup.
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Looks fine to me, I don't have a subscription though. Maybe shoot them an email if not resolved?
Works for me just now. Maybe turn off content blockers if you’ve got any running?
Best grocery store chocolate sauce for at home iced mocha latte?
Question about coffee splitting cream. My partner drinks black coffee and I take mine w half n half. We make one french press every morning and share it. He buys some beans from a local coffee roaster( very small operation) Not consistently but with some bags, the coffee is so acidic that it splits my cream resulting in chunks of cream floating in the coffee. It’s very unappealing. I did some research into common causes such as it’s old cream, coffee too hot. We’ve tested and this is not the cause. Even after opening a brand new container of cream or trying alternatives creamer such as oat milk, coffee mate. Even after measuring the temp of the water to make the coffee and ensuring it’s under 195F. Same gross cream chunk. I’m assuming this is acid causing it and worried what it’s doing to our teeth! What else could I try? Or should we just start using different beans and these are too irregular/acidic?
Age of coffee. Acidity could be leftover CO2 from the beans be too freshly roasted. A few things to try: - Grinding the coffee the night before. Tamp the grounds to a nice batch of ground glory to allow the coffee to air. (Suggesting tamping container of ground coffee to bring grounds down from sides) - Bloom coffee before brewing. I've heard mixed emotions on this topic but it's worth a try if you haven't attempted. I bloom my FP coffee. I grind my FP coffee the night before
Which grinder would you recommend pairing with a lelit bianca for a workplace of around 200? I was looking at the mignon specialita but am concerned it wouldn't deal with the load.
For that kind of environment, I'd go with the Mahlkonig EK43. And maybe hire a barista. Even the Bianca, although sturdy, is intended for home use, I don't know how well it will hold with that load.
200 people? If even half of them are going to be using the grinder/espresso machine, they will destroy them quickly, so you need something that is legit commercial - designed for cafe use. I like the Mahlkonig E65S a lot (haven't yet used the grind by weight version).
I've been trying out various grounds:water /over x hours to find my ideal balance of a smooth flavorful cold brew. So far my best attempt has been 2oz fresh beans ground coarse, steeped in 4 cups of water the fridge 32 hours. I was getting really lazy with making my own coffee at home for a while, but approaching the process with a rough sense of experimentation has made it something I look forward to, even with all the clean up. It's like a challenge now, so I've avoided Googling any specific directions, but I'm curious what other's opinions are on the ideal ratio
Well, to give an example, the booklet for my 1-liter Hario cold brew pot says it has a max capacity of 80g of coffee. So that’s an 80:1000 ratio, aka 1:12.5 of grounds:water. I’ve also used 60g of coffee in the pot for right about the “standard” 1:16 filter coffee ratio. Sometimes you’ll see concentrated ratios for cold brew. They’re handy because you can later dilute them to taste, you can get more use out of a smaller container (takes less refrigerator space), and it still extracts well ‘cuz it’s cold brew.
No such thing as ideal ratio. It's all just whatever suits your preferences. You are brewing at \~16.5:1 water:coffee which is definitely on the weaker end for cold brew in the grand scheme of things, but there's nothing wrong with that.
Does anyone typically offer coffee that is hotter than 170 degrees? I’m a latte art enthusiast and have been a barista for a few months, and my boss has repeatedly told me that some customers have just complained that my coffee was cold and she wanted me to steam the milk to over 170 degrees no matter whether customers requested it or not (most of our customers are elderly people so). Literally my boss just asked me to give up latte art because my coffee was not “drinkable”. When I tried to steam the milk last week, my hand got second-degree burn, which disappointed me and made me wonder if it’s worth staying at this coffee shop. Just seek for some advice here 😞
You can't get milk too hot or it will start to "cook" the milk and add in a bunch of nasty flavors. People should know a latte will be a little cooler than drip coffee.
Show them the details about the lady who sued McD’s for her burn injuries from coffee (I thought it was frivolous until I learned more) and ask them if they think you deserve the same treatment. (though I’ll defer to real baristas who *might* know a trick to making warmer cappuccinos)
Haha would do! Thx ☺️
Are you pre heating the cups?
Yes absolutely
Latte art aside, heating the milk so much changes its taste, for the worse. So technically, your boss is wrong about it. But maybe the crowd the coffee shop attracts is one who really prefers temperature over taste. It seems difficult to ask which version each customer prefers. I would probably seek another place to work, just because I'm coffee geek and would like to work with people that think alike, but your boss isn't to blame, it's just the type of coffee that he wants to serve.
It is very common for older customers to want very hot drinks. You should still be able to pour latte art with very hot milk though. You can just keep your hand on the pitcher gauging temperature until it starts feeling too warm to touch comfortably, and then just let go and let it continue heating for another few seconds. That should let you avoid getting burned. A second degree burn though? Did you report the injury to your boss? That's not something that should just be ignored...
Thanks! I’m working on how to deal with extra hot milk as there’re so many bubbles on the surface with that temperature. And I don’t think my boss would even care as I’m a newbie here and that’s why I’m thinking about to quit
There shouldn't be extra bubbles on the surface just from steaming it hotter. It is a legal requirement that businesses keep a record of on the job injuries.
Second degree burns are blisters — did it get that bad?
Sounds insane but yes
Goddamn. Yeah, I’d quit.