Any tips/tricks with the Moka pot? Im getting good, not great results.Quote:
Originally Posted by tgapp
Any tips/tricks with the Moka pot? Im getting good, not great results.Quote:
Originally Posted by tgapp
Besides grind you need to play with amount of water in the chamber and stove temp to a lesser degree. I find that 5 - 10 grams of water makes a noticeable difference. I think the right beans are crucial and there is something to be said about buying a tin of illy.Quote:
Originally Posted by thedude2340
Heating your water in an electric kettle is a pro move before going onto the stove. If you go down the moka rabbit hole you'll realize that the Sapper pot with the snap on top is the right way to do it.
ETA:
I've been using a moka pot for years and one thing I used to neglect is pulling the gasket and fine filter to clean the internals of the upper chamber. A lot of nasty shit will grow in there if you don't give it a good cleaning every once in a while. It's also an opportunity to inspect your gasket and make sure it's not chewed up or deformed.
I actually weighed the spray bottle and it was 6.5 grams, so almost 16C or 30f of temperature difference .Quote:
Originally Posted by neufox47
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https://www.bodhileafcoffee.com/coll...darin-cm-green
Just bought 20lbs of this. Excited for the dominant mandarin notes.
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That looks rad. I love orange/mandarin qualities in my coffee.Quote:
Originally Posted by neufox47
What are folks using for roasters?
Phoenix Buckeye Oro 1kg
almost perfect curveshttps://uploads.tapatalk-cdn.com/202...a4aacfd1ea.jpghttps://uploads.tapatalk-cdn.com/202...d0866ae386.jpg
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Damn, that looks amazing. Huh. Mandarin processed. Really interested in hearing your full report.Quote:
Originally Posted by neufox47
I just finished off my last Worka Anaerobic from Klatch - I'll miss blueberry coffee.
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Aillo BulletQuote:
Originally Posted by AmmergauerTele
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Just picked up some Gesha and Wush Wush from Captains Coffee. Hope the Wush Wush is better than last years.
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Let us know how it goes. I haven’t ordered much from captains since the unimpressive wush wush last year.
This is a nice coffee with dominant mandarin notes for sure. Nice in a pour over, can be too much in a straight espresso. I don’t think I’d pay $18 a lb again for it.Quote:
Originally Posted by neufox47
Talk to me about making good cold brew. I'm on that coarse grind. Adding water. Waiting. I bought an OXO cold brewer to make it easy. This one.
Doesn't seem like rocket science but mine tastes nothing like a good cold brew from a coffee shop who knows what they are doing (some definitely don't). Is it all the beans? I've tried 7 or 8 different types, mostly purchased from Trader Joes but also the Starbucks Winter organic Costco carries. Should I be looking for something specific?
Not a fan of cold brew, but my guess is you are not using enough coffee.
https://www.peets.com/pages/brew-guide-cold-brew
In the days when I drank cold brew I would brew at 8:1 ratio of water:coffee and dilute with 1 part nut milk or water. That Peet’s recipe is 4:1 so twice as strong so it calls for 2x dilution.
Are you buying pre-ground coffee or grinding yourself? Pre-ground for drip is likely way too fine and will overextract even in cold water over 12 hrs.
Grinding myself.
Just buy the beans from your local cafe/roaster and have them use their commercial grade grinder to grind the bag up for cold brew. If they produce good cold brew in-house, theyll give you the proper grind and recommend the proper beans for you.Quote:
Originally Posted by jackattack
If youre not a dick, theyll even grind up half the bag and toss the grounds into a pastry bag for you to take home without having to grind the whole bag of beans.
I use a gallon jar with spigot with a mesh sleeve inside. 8oz ground per gallon, let seep in the fridge for 12 to 14 hours. You can also make tea, flavored cucumber water, limoncello, etc.
https://www.amazon.com/Zulay-Kitchen...082DLKSCY?th=1
Choose a volume of water (1000 ml) and stick with it.Quote:
Originally Posted by Mazderati
Is it too weak? Increase coffee amount
too strong? Decrease coffee amount
Too bitter? Grind coarser
Too sour? Grind finer
Change only one variable at a time.
The beans you listed are almost certainly stale over-roasted oily styrofoam. Even the beans Starbucks brews in the store are presumably fresher than the supply chain bags at the supermarket. Stale beans in, stale brew out, you can taste age. Try to find a source of freshly roasted beans. It will still be cost effective to brew your own coffee at home after sourcing locally roasted fresh beans.
I suggest that you start at the coarse end of your grinder (assuming it’s an adjustable burr grinder) and tighten the grind until you get a flavor you want. You can dilute at various ratios to test flavor. Then you can adjust coffee ratio to get the strength of the brew dialed.
Yea, what Jack said. Whether it’s cold brew, pour over or espresso I’ll take the good beans every time over the better process. Grocery store beans are rental skis.
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busted open the bag of these beans this weekend and Hot Damn! Absolutely incredible from the first piping hot sip all the way through the final lukewarm sip. It gave some crazy aromas during the V60 brewing process too. 10/10. Apparently gave my wife bad heartburn though. It really is awesome when your high expectations are exceeded. https://cuckoocoffeeroastery.com/pro...pia-gori-gesha
I would 100% rather drop $16 on a bag of incredible coffee like this than drop $16 on a sixer of good beer. Ive pretty much stopped drinking alcohol at home, and replaced that (admittedly already low) budget with a $40/month coffee budget.
The Wush Wush is really nice is my first impression. I had it one day off roast and it had strong notes of berry, although the flavors seemed discombobulated given how soon it was. The impression on the Gesha was nice for the price but I messed that roast up. Will have it again tomorrow when 4 days off roast and see how it’s doing.Quote:
Originally Posted by neufox47
It’s interesting because the two reviews up on the Wush Wush right now are 3/5 and one is praising the Wush Wush from last year. I couldn’t be more different in my opinion on the two.
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Follow up that the Wush is pretty nice, not as good as I’d hoped on day 1. It tastes a little anaerobic but also has quite a prominent berry flavor. Reminds me of the Klatch Worka Blueberry bomb but more red fruits. Still only roasted once, but profile was decent.
The Colombian Gesha is really nice for the price. Good floral notes. I was printing labels and forgot to bump up the power from an initial drying phase so did the first 4 minutes at 6 power instead of increasing it to 8 at the turn. Will see how it is on my planned profile.
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This happens to me all the time. I need to look and see if there’s a way to set a default power setting like the drum speed.Quote:
Originally Posted by neufox47
Just picked up some Ecuador Pichincha Galo Morales Washed and Colombia La Argentina Eduardo Armero Martinez Double Fermented Honey Pink Bourbon from Royal. Had the Ecuador coffee in natural before and it was excellent.
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I bit on this season’s washed Galo as well. I’m excited to roast it but I probably won’t get a chance for a couple weeks.
This whole "fermented" thing with SA coffees is a new thing, no?Quote:
Originally Posted by neufox47
Brought about by drought conditions?
Kinda like how they process in Africa?
Anyone wanna trade me a couple pounds of Galo? His nat from two years ago is an all time favorite of mine, and while I was tempted, I went for quantity over quality. I've got a super funky Sumatran Anaerobic and a few other gems (Royal's Ethiopian Hirut Shallo, some other good stuff) that I would trade more pounds of just to get a few pounds of Galo.
Fermented coffees aren't really new - fermentation has always been a part of processing, but a lot more attention has paid to fermentation in the last ten years...starting with anaerobic ferments and now moving to co-ferments and cold ferments. I had a blueberry co-ferment from Sunday roasters out of Portland while visiting my fiancée's family in Chicago and I was blown away - it had this wild vegetal/herbal note that totally blew me away. Not a daily drinker, but really cool to taste.
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I got you.Quote:
Originally Posted by tgapp
I’d do a trade too. I also have the Colombia Santa Monica (strong Mandarin Orange notes), new Wush Wush and the Gesha from Captains that you might be interested in
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In addition to the CJ Galo I have available
CJ Mexico Bella Vista Mayan Harvest Women’s Group Washed
CJ Burundi Mutana Heza Natural
How do you like the co-ferments you’ve tried? I need to order a few lbs to try and see if I like them.Quote:
Originally Posted by neufox47
If you have interest in the Burundi or Mexico I listed or a great Colombian decaf I’d give the mandarin a try.
Hey, just realized I only have about 1.5 lbs of the Colombia Santa Monica. Thought I had another 5lb bag but didn’t. I really liked this co ferment. It was a nice but not overpowering amount of citrus.
Just had the Galo washed for the first time this morning and man what a nice smooth coffee.
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this is honest to God the best espresso I've had all year, or maybe in a few years. full stop. guava, passion fruit, honeysuckle, punchy acidity while still having plenty of sugar. fucking hell this is delicious.
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Have you had many pink bourbons before? This is the first I’ve had and I’ve been loving it.
Crown Jewel Colombia La Argentina Eduardo Armero Martinez Double Fermented Honey Pink Bourbon
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I drank regular coffee this morning. Hello 1:16am.
Just bought the Royal Crown Jewel Tasmania Gesha. Pretty pumped to try it.
Loving this Colombia Gesha from Captains (sold out or I’d buy more). I think it punches wayyy above its price point.
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As an option check out the low caf reserve coffee beans from Daterra in Brazil. The beans naturally have around 50-70% less caffeine (caffeine acts as a natural protection against insects so these coffee plants are harder to grow successfully). This is not “decaffeinated” coffee.Quote:
Originally Posted by Buzzworthy
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https://brownbear.co/products/low-ca...g-guest-coffee
If you’re interested and can’t source it PM me your address and I’ll send you some.
Heh.Quote:
Originally Posted by tgapp
Attachment 497183
Some real bangers coming up in small(er) lots from Royal in their Crown Jewel line. Geshas, co-ferments, Galo Morales.
https://royalcoffee.com/crown_jewels_whats_next/
https://royalcoffee.com/crown_jewels_whats_next/
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