S-in-J, I can't imagine you'd like perc after having good espresso.
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S-in-J, I can't imagine you'd like perc after having good espresso.
I've read several places that the best cup of coffee is percolated... yes percolated...??? It's almost boiling water through coarse grounds. We've made some excellent coffee. Basically the routine of espresso/lattes is getting old after all these years.
We have to make perc coffee at all the backcountry huts, and I still haven't figured out how to get it right.
We always bring a lexan french press. Hate perc coffee. Like the aeropress but need a biggun.
I've been in the espresso worm hole for over two years. I have yet to upgrade from my little Breville machine. It is great in it's simplicity. Is it going to pull shots like a La Marzocco? Heck no. But at 05:00 each day it has been flawless for two cappuccino and a double shot. My Baratza Vario is the workhorse that makes it happen. Also roast my own beans in a Behmor.
That's cuz perc'd coffee sucksQuote:
Originally Posted by Danno
Some body report these perc'd heads to the mods
I have a breville Roma at my other place and it works fine
Sure it does... Makes a double espresso if done right then just top with water for an Americano.Quote:
Originally Posted by Dantheman
I still love my bialetti moka pot. One '6 shot' at both the house and cabin. I suppose a '9shot' could be considered a 2 serving size. Not quite espresso, more like a strong americano, and more straight forward than a press.
An aeropress does not make espresso. There is no way that thing creates enough pressure to fully emulsify the oils. If one thinks what comes out of an aeropress is espresso I highly encourage them to do some coffee exploration. There is a lot of differential between what an aeropress does and the preparation that goes into pulling a shot. Dosage, extraction length and pressure to just name a few.
All right you win
Sort of....
https://m.youtube.com/watch?v=GIfZ84qtBOc
Ha! That's awesome.
Temp control issues would surely persist however ;)
Off topic, but loving the shit out of Trillium cans. So needed in the Boston beer scene!
Ball™ seems to make the 16 oz cans for garrison city, similar labeling. Great beer.
Back on topic i have spent a year and a half now on my tweaked gaggia classic, i can basically pull shots in a row(2 mins in between grinding the next) with little noticeable temp drop. I am about to pull the trigger on a bottomless and possibly new brass dispersion plate/IMS screen. It probably only gets better but I have a question about roasts and that is whether Im missing out on only buying the same "espresso" roast at the local roaster. Should I try some online roasters ? i feel like im getting bored of the same roast.
Quote:
Originally Posted by Todd Zander
Get a popcorn popper at goodwill and experiment with your own roast. Youtube is your friend.
I would suggest mixing it up. I am a huge George Howell fan and their site allows you to sort by flavor profiles. I find myself going back to their Alchemy Espresso (personal preference) but you can do a ton of flavor exploration through their varieties.Quote:
Originally Posted by Todd Zander
Not cheap, but no gimmick either. They don't mess around.
http://www.georgehowellcoffee.com/
I also really enjoy coffee from a moka pot. Simple to use and the right amount of caffeine for my taste. Anyone using anything other than a bialetti and stoked about it? A friend had acquired one of the fancy high end bialettis and it held up great, but the gasket broke down and it was inadvertently thrown out, we've been trying to figure out the sweet spot between that and a $30 cheapo.Quote:
Originally Posted by BCMountainHound
I spent about double for mine because I have an induction range (awesome btw). I preheat to boiling in a tea kettle, then put it into my moka, cap it, and set on low. 90 seconds later it's done. It's not as bitter if I do it that way.Quote:
Originally Posted by ghosthop
I've found silicon gaskets once, and they are the bomb. Haven't seen them since, but so far they are perfect vs the rubber ones that came stock.
Actually not much of a search.
https://www.amazon.ca/dp/B003PUP1FQ/..._Sx5WxbQTFCQ7F
Anyone seen or used one of these hand-held, portable espresso machines yet? (sorry for the massive pic)
https://www.amazon.com/gp/product/B0...7b04c3a6b825db
https://images-na.ssl-images-amazon....L._SL1500_.jpg
These two together = Perfect solution for me.
Nespresso is 1000x easier and more consistent than a "real" expresso maker.http://i2.cdscdn.com/pdt2/3/5/4/1/70...4-delonghi.jpg
Breville is bigger and hotter than the Nespresso version. Makes better froth than most baristas.http://img1.cookinglight.timeinc.net...?itok=mCA7OHiL
This. For traveling. And for days when I'm feeling cheap. Because 3 cups with the Nespresso every day gets a bit pricy!
https://images-na.ssl-images-amazon....1UZJQCvqaL.jpg
Not sure I'd trust anything you said about coffee after calling it expresso.
Baratza Virtuoso + AeropressQuote:
Originally Posted by powwrangler
Makes everything awesome.
https://worldaeropresschampionship.com/
And use all your body weight :)
https://www.reddit.com/r/Coffee/comm...3l&sh=71a7929b
I've been following these folks for a while. Looks like they may have a machine soon.
http://decentespresso.com
http://www.tetongravity.com/forums/s...70#post4859770
anyone want a Rancilio Z11 LE2 Commercial Automatic Espresso Machine ?
http://www.baratza.com/grinder/sette-270w/
My next buy. Just waiting til they're in stock at the local shop.
^what are you using now and what are you expecting to gain? I should note I am not trying to imply you're on the wrong path but I am on a grinder learning quest. Use a Baratza Encore now and sensing I need more consistency.
still going with my Expobar Office Lever I got in 2005. Lots of metal/mass. A 15-20 minute warm up time.
http://www.pullindev.com/ski_pics/Espresso_Setup.jpg
Got a new grinder: A Breville Smart Grinder Pro. It does timed dosing. It works surprisingly well. (weight based would be better.) For something in the $200 range, the grinder is a very good option.
http://www.brevilleusa.com/the-smart-grinder-pro.html
More importantly, I have found beans that work very well with my machine & grinder setup. Bluebottle Hayes Valley. (17ft not as rich...)
I rock the office lever as well. Dig it.
Had this for a bit now. Didn't end up getting the w. Just the straight up 270.Quote:
Originally Posted by reckless toboggan
It rules.
Took about 4 or 5 shots to dial in the grind level and time. 8A for 5 seconds makes a perfect double shot for my current machine. Almost as good like the crema and oils you see on the espresso porn vids.
Zero static, really even grind, no sticking grinds in the burs because of the fall-through design.
This was one of the bad shots while I was still getting it dialed. Not using a double-wall or any other "enhancer" in the portafilter. Not bad for a practice shot from a $300 Breville machine (830xl). The shots I'm getting now are much better than this.
http://uploads.tapatalk-cdn.com/2016...b9ae20eb91.jpg
My machine is pretty crappy, I'd love to get something with a bottomless portafilter like what sfotex has, but no way I could drop that kind of cash for a coffee maker.
I'll upgrade my machine in the new year. I'm drooling over a Rocket Appartamento, but I'll probably only be able to afford a Rancillo Silva M.
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.