Author Topic: coffee  (Read 2100 times)

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Offline djacobow

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Re: coffee
« Reply #25 on: October 08, 2021, 05:36:17 pm »
Quote
All the water and grounds start out together, but when you "press" you force the column of almost coffee through the grounds
So the paper instead of metal roster is a (minor) change, but how does above description differ from a description of the french press?

A french press is completely an infusion device. The coffee grounds and water hang out together. You wait for it to become coffee, then push down to separate the grounds from the liquor, and you drink that. What the aeropress is doing is a little different, because you are pushing the water through a "puck" of coffee grounds. The water is in contact with the beans for less time. It is the difference between infusion and percolation.

The difference in taste has to do with the different compounds in the beans and how quickly they can be dissolved into the water. With an infusion brew as you wait to dissolve the harder-to-dissolve compounds, you get much more of the easier to dissolve compounds. With the percolation, you get a different profile because you're not waiting for the harder to dissolve compounds at all.

The aeropress isn't really a percolation brewer, though. It's more of a hybrid, where you can sort of decide yourself how much infusion and how much percolation you want, based on how long you wait before pressing and how fast you press.

Another difference with the aeropress is that you generally use finer ground coffee than you would use with a french press, so you are exposing more of the bean surface area, getting a strong cup per unit of beans.

Finally, yeah, the paper filter is different, as paper tends to block the oils from getting into your cup entirely. This makes for a "cleaner" tasting cup, though some will also say "less body."




 

Offline LoveLaika

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Re: coffee
« Reply #26 on: October 15, 2021, 05:20:14 pm »
I thought about getting a Chemex, but after seeing the prices of the filters used for it, I was quickly turned off.
 

Offline AnasMalas

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Re: coffee
« Reply #27 on: October 22, 2021, 08:32:01 pm »
for milk drinks, frothing milk using the microwave and a handheld frother.

I myself have fallen down the rabbit hole of chasing good coffee... but im also a student who cant afford even a basic espresso machine. Instead I use Nespresso and I just cover up its taste with milk, which ive gotten pretty good at foaming (btw, Corto is one of exactly 3 Nespresso capsules I can even swallow, Costa Classic is another one, but I digress)

My secret to perfect frothed milk is this:
https://www.ikea.com/jo/en/p/egentlig-coffee-tea-maker-double-walled-clear-glass-80361823/

This magical thing has no metal once you remove the plunger, so I can place it directly in the microwave at 700 W with 200 ml of full-fat (3.25%) milk for 80 to 100 seconds (depending on what type of foam I want that day. If you want a hotter cup with harder foam, heat the milk up more), and its size is perfect for one large cup (or three small cups if you have company)

When the microwave beeps, the preheated cup already has the shot of espresso in it. Take the plunger and put it in. Do two or three rapid full length plunges to introduce air to the milk. The more full length plunges, the more foam you make and the harder the foam comes out, so dont over do it. After the 2/3 full plunges youll see that the milk has risen in volume, now move the plunger within the milk, being careful not to go too high and add more air into the mix. This now smoothens the air inside the milk giving it a very velvety texture, just like what you expect from good steamed milk. Pull the plunger all the way up and swirl the milk before removing it. If you did all that right, you can even do some poor latte art. The milk doesnt come out very hot, but I like that more anyway. (heat the milk to boiling if you want to create insulation foam out of your milk. Ask me how I know)

Method TL;DR: Heat, plunge fully, plunge partially, swirl, enjoy
What even is a deadline?
 

Online james_s

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Re: coffee
« Reply #28 on: Yesterday at 01:18:27 am »
I sometimes wish I liked coffee because I think some of the machines used to make it are fascinating. I worked on a commercial espresso machine once that was imported from Italy and it was a really impressive contraption. Also I live in the greater Seattle area where not liking coffee is practically sacrilege. Alas I cannot stand the stuff, I like the smell, probably because it reminds me of my grandmother's place when I was a kid but the taste is just vile.
 

Online beanflying

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Re: coffee
« Reply #29 on: Yesterday at 01:54:26 am »
Resident addict checking in. To the Left of the Bench is my little 1kg roaster and to the Right is the three Group Lever machine and grinder.

My TEA collection is small by comparison  >:D
Coffee, Food, R/C and electronics nerd in no particular order. Also CNC wannabe, 3D printer and Laser Cutter Junkie and just don't mention my TEA addiction....
 

Online beanflying

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Re: coffee
« Reply #30 on: Yesterday at 01:58:11 am »
I thought about getting a Chemex, but after seeing the prices of the filters used for it, I was quickly turned off.

Look at the Hario range as well and in particular the Able Kone range of filters https://ablebrewing.com/products/kone-coffee-filter You will get more oils through these and minimal to zero fines if you get the grind correct for the process.

If you must do paper make sure the filters are unbleached or even rinsed prior to use because paper tastes :P
Coffee, Food, R/C and electronics nerd in no particular order. Also CNC wannabe, 3D printer and Laser Cutter Junkie and just don't mention my TEA addiction....
 

Offline djacobow

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Re: coffee
« Reply #31 on: Yesterday at 07:39:26 pm »
Resident addict checking in. To the Left of the Bench is my little 1kg roaster and to the Right is the three Group Lever machine and grinder.

My TEA collection is small by comparison  >:D

Wait... three group? How much coffee are you making?! Also, what is the warm-up time on that beast?

I'm really enjoying my new machine, but I just went a bit further down the rabbit hole again: I put in an order for a Niche Zero grinder.  (£499). It's not that my existing hand-grinder was getting bad results, but I was making two espresso for me and one for my wife every morning and I was getting tired of grinding.
 

Online langwadt

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Re: coffee
« Reply #32 on: Yesterday at 07:47:48 pm »
I sometimes wish I liked coffee because I think some of the machines used to make it are fascinating. I worked on a commercial espresso machine once that was imported from Italy and it was a really impressive contraption. Also I live in the greater Seattle area where not liking coffee is practically sacrilege. Alas I cannot stand the stuff, I like the smell, probably because it reminds me of my grandmother's place when I was a kid but the taste is just vile.

https://youtu.be/Z-iNAyu-ejo
 

Offline Coordonnée_chromatique

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Re: coffee
« Reply #33 on: Yesterday at 08:49:44 pm »
Hello, you should try the very classical and cheap slow pass process because it is the best and the most ancient one and it works for all the avaliable sort of coffees.
Progressively you will be able to detect the horrible "melted plastic" taste of the capsules and when you will be ready, you should buy a porcelain filter support for few dollars in consequence of subtile "hot plastic" taste again.
 

Online beanflying

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Re: coffee
« Reply #34 on: Yesterday at 08:59:48 pm »
Resident addict checking in. To the Left of the Bench is my little 1kg roaster and to the Right is the three Group Lever machine and grinder.

My TEA collection is small by comparison  >:D

Wait... three group? How much coffee are you making?! Also, what is the warm-up time on that beast?

I'm really enjoying my new machine, but I just went a bit further down the rabbit hole again: I put in an order for a Niche Zero grinder.  (£499). It's not that my existing hand-grinder was getting bad results, but I was making two espresso for me and one for my wife every morning and I was getting tired of grinding.

I have made Coffee for $ in one form or another for the last 10 years so the 3 group is a luxury leftover along with a few others and a bunch of grinders 8) Takes about 40 minutes to get the heads up to temperature as I am running it on 3.3kW instead of nearly 5kW  at full power. With a good helper we used to pull 300+ cups in a 5 hour outdoor market on the beast most days it is just me so 2-4.

I was going to ask about a grinder as you didn't reference one. Generally regardless of brew process Grinder is as or more important than the Brewer or Machine. The more modern Hand Grinders for Espresso use can be great but you need to pay particular attention to grind quantity, size and distribution in the basket more than with an electric one.

Most important even when you get the electric is to change only one variable at a time with the grind so grab some accurate scales and weight your shots to check quantity until you can eyeball it better. Then adjust the grind size to set your shot time (the typical 25-30 seconds) for a known shot volume and measure that too initially. Also look at the top surface of your pucks as much as the bottom of your naked to look at you are doing with distribution and tamping. Making a better brew is about improving consistency and reducing/minimizing errors to get the most from the beans you have.

Some of the non Espresso gear no I don't have a problem either  :-DD

Coffee, Food, R/C and electronics nerd in no particular order. Also CNC wannabe, 3D printer and Laser Cutter Junkie and just don't mention my TEA addiction....
 
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Online rfclown

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Re: coffee
« Reply #35 on: Yesterday at 11:57:55 pm »
nice collection beanflying! In my coffee quest year ago I bought an irbik to make Turkish coffee. Definately not my cup to tea.
 

Online beanflying

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Re: coffee
« Reply #36 on: Today at 12:13:32 am »
Yeah Turkish/Greek (don't anger the Greeks even if they were second ;) is another whole thing and generally not mine either. The Grind is the issue you need more or less a powder (much finer than Espresso) or the grit sticks to your teeth :-- Also need to keep the temperature down while brewing as much as possible or you burn the beans.

Also if anyone uses a Moka Pot fill the lower chamber with boiling water for a better brew or you will burn the beans by the time it heats the water below. When brewed wrap the whole thing in a damp tea towel to properly stop the heating after for the same reasons.
Coffee, Food, R/C and electronics nerd in no particular order. Also CNC wannabe, 3D printer and Laser Cutter Junkie and just don't mention my TEA addiction....
 


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