Printable View
I just found a stainless steel 6 cup stovetop espresso maker for $5. They make such good coffee I had to buy it. I've used a few big countertop space wasters, they work, but really? $200 for a cheap one is fucked, I like my coffee black and strong, all that steamed milk bs just takes away from the coffee. Now I'm fully charged and ready to bust out my fat bike.Attachment 196651
So, I just read a little thing in the NYT telling me I should freeze my beans so they grind more consistently. Anybody do this? Make sense?
people were freezing beans back when the whole decent coffee rage started, then "they" it wasn't a good idea i think cuz it dryed out the beans i think the current recommendation is buy the freshest you can and just put them in an air tight container
^^^ yup. Roasted bean less than a week, ground fresh for each brew, bean stored airtight in the pantry. At least in that perfect world where a roaster is close by. If grinding is an issue, get a better grinder? Smithers still have that coffee roaster down by the tracks/govt building? Miss that place.
Yeah you govy types from the Nora building spent a lot of time and $$ in Java's eh? So Java's is long gone but Alfie the contracter bought the roaster and he has it out in a little building at the Creamery out on the river bank in Telkwa, sells fresh roast for 11$ an lb and its only 1/2 a block from my GF's house
I heard some logging contracter got pissed off with the gov brought his feller buncher in on a low bed parked it in front of Java's and swung the processer head down in front of the door so all you drones couldn't get any coffee??
I would have paid money to see that!
Well, this is what I read. Have at it.
http://nyti.ms/1rrwVPm
Funny, i had a few cups of joe in Bath which that article references. It was terrible as most coffee places in the UK are. None of the local shops in Seattle freeze beans before grinding so I'd say don't bother.
The thing about obsessing over grind and freshness and roasting intricacies is that every cup of coffee I've had in Italy was awesome. As I've always said, it's almost impossible to find a coffee shop in the states that won't fuck up my coffee, but every retard in Italy can make an amazing cup. And they all use one of just a few different packaged, ground espresso coffees that you can buy at their grocery stores. So, I conclude that people are maybe making a bit too much about all that shit.
Ok, I agree. It's damn good there. But, why? The machine? This isn't rocket science.Quote:
Originally Posted by jm2e
Big difference is the milk thing. Im doing a lot of reading about Italy, getting ready for a trip again, and I just read that cappacinos are a morning only thing. Seriously, morning only. After that, they'll look at you like, well, an American and smile politely and say something insulting in Italan that you wouldn't understand unless you were, ahem, a local.
Coolest experience I had the last time was stopping at rest stops on the highway and standing around with Italians drinking espresso, listening to them talk. Fast.
Wait. What the fuck? I clicked on a link in that article, http://www.worldbaristachampionship.org/ and learned that the present World champ is from fuckng Thailand? My right eyeball just popped out of my head.
Ha ha. My Italian friends always tell me I look like a German (not a compliment) when I order cappuccino at night. But that's what I like!!Quote:
Originally Posted by Benny Profane
Truck stop, Italian style!Attachment 196708
Used many methods over the past 15 caffeine fueled years, stovetop espresso (ikea sells stainless unit for $15) French press, pour over, etc.
Got one of these Jura (yoo-rah) espresso units about 6 mo ago... Best $800 I have ever spent. The espresso is the tits, a true lovely crema and strong brew. One step down in strength from high end coffee shop espresso out of many thousand dollar machine.
Takes about 1 minute to warm up and fill my cup. Once warm coffee flows at the touch of one button. It's supposed to make latte/cap one touch as well but I don't mess with it too much.
https://us.jura.com/en/homeproducts/...ilver-UL-13625
I got an aero press for camping and yeah it makes pretty good coffee but at I want more convienience than that for my kitchen ... Rancillio Silvia for home and a Breville Roma (actualy not bad) for the GF's kitchen
Totally rightQuote:
Originally Posted by jm2e
Push one button and tada, espresso in one minute. Perhaps good for when you're rushed but I don't rush in the mornings. If I'm running late I start the espresso pot on the stove then hop in the shower. I'm good with 10 minute cup (6x2 oz cup) of espresso. I saved myself $800 that will be spent on a trip to Italy this spring. :)
This.Quote:
Originally Posted by jm2e
An espresso at a tragically trendy place in Seattle last week took two mincing hipsters to cluck and frown about the pull, throw away first attempt, then hand me with pride a cup of what could have been Folgers and warm transmission fluid.
The eye-talians probably just put enough coffee in their damn coffee, which Americans don't, especially restaurants. Minimum 1 Tbs per 3 oz of water, folks. Many of them also probably spend too much on the beans and under-dose in a misguided attempt to be frugal. I got gifted a pound of fancy small-batch local roasted coffee for Christmas. It was good, but only marginally better than Kirkland Espresso Roast which is 1/4 of the price. Buy cheaper coffee, use more of it, live better.Quote:
Originally Posted by jm2e
Grinding fresh is still a good idea. At the very least just don't grind more than a week's worth at a time.
I own several stove stop espresso makers, there's just no comparison to real espresso with three layers and a nice cremaQuote:
Originally Posted by Beaver
How did you get the crema from your aeropress? My machina per espresso is needing some loving that I don't have the time for (new pressostat), so I've been monkeying around with the aeropress.... im using 20g coffee. I was told that I can ghetto-espresso with the aeropress but I've yet to have anything resembling crema. Whats your secret?Quote:
Originally Posted by puregravity
I read something about using 2 filters which means you gotta use more pressure
but I havent tried it
Sorry for thread necro, but a few observations in reading over the last page or 2...
Not an expert, but I will now proceed to rattle off some shit like I know what's up. If you know more about what's up, come to pdx and make me some damn coffee.
Best I understand, crema should be a function of bean freshness and pressure. More recently roasted beans have higher VOCs which add to flavor and give off carbon dioxide but also hinder extraction in non-pressurized brew methods (water can't soak against grounds that are puking out aromatic gasses and CO2, hence the "bloom" bullshit that seems to be something coffee snobs insist upon, but that doesn't much matter to my palate).
Anyway, I think fresh beans are the easiest path to crema. I always have crema with aeropress because I'm never brewing something that wasn't green more than a week ago. Roasting your own coffee is a rabbit hole like skiing or fishing, but rewarding once you surpass the shit you were paying 14 bucks a pound for. Behmor 1600 plus+ learn manual mode. Then tweak other aspects of your game before worrying about being a hot-top, etc... I had great roasts with SC/CO method (Google it if you're curious) for 2 years before the Behmor.
Regarding extra aeropress pressure. Paper filter on top of "gold tone" reusable (20 bucks on Amazon, maybe). Lube the plunger (giggity), and use it to tamp the beans before adding water. Pull it out SLOWLY (giggity) to avoid yanking a bunch of air back through and unsettling your tamping efforts. Grind beans WAY finer than you were (probably). It should be a workout to get the plunger all the way down with water. (Sidenote: this is why "2 tbsp of coffee" is pretty dumb. When you grind fine enough, 2 tbsp is more like 3 for the same weight).
Water temp: fuck this 170 degree nonsense. How hot is the water in espresso machines? This is about forcible extraction. I like 202, but play around. Hotter water and finer beans = don't waste time steeping. Put the screws to that plunger and make it your bitch (again, stout cup is a good idea or you'll do an unintentional Dim Mak).
^^^204 degrees, crema is largely a function of the type of bean and pressure. Robusta beans gives a nice thick crema but its a shit coffee. A lot of "Espresso" blends have a few robusta beans mixed with arabica to make a nice head and still taste OK.
Im kinda loving this thing. Ive only had it a few days and I think I just got the grind and technique down. Solid crema and good flavor. I haven't made a BC shot yet but I will :redface:
http://www.staresso.com/
http://image.eostatic.com/l/83/20160...b274c4d2d.jpeg
Saw some reviews for the staresso. I've been lazy, Moka potting for a few years now. Doesn't get the psi needed for decent crema but definitely has more kick than french roast, I've been jamming on light morning roast guatemalan beans from a local roaster for the caffeine bump.
Seriously crazy way you do it. Should take <1 min.Quote:
Originally Posted by puregravity
1. Put filter/cap dealio on the bottom.
2. Put that whole unit on your mug. Right-side Up. Pre heat mug if you want it to stay hot more than 5 min.
3. Scoop some grinds into the thing. If you need a cone, there better be a story about how you had a stroke and can no longer do this without making a mess.
4. Pour water into the thing. Some will dribble through. Who cares, it's still making coffee. If it was too strong yesterday, use less water. If it was too weak, use more water.
5. Stir for a few seconds. I think Aeropress recommends 10 seconds. No steeping. This is why we moved on from the French Press. Hot water + fine grounds = fast and manly to press.
6. Insert plunger and press like a motherfucker. This will be a daily test of your brute strength and should serve as a motivator.
Seriously, I can grind the beans, make a cup and take my first shit in the time it took to watch that video.
edit: Seriously, why am I such a dick sometimes?
special deal for maggots on this Rancilo Z11 project. $400 CND.
http://www.kijiji.ca/v-view-details....2-65f810ff6dd7