Coffee - do you and how do you consume it?

[D!sco]

I’m not so sophisticated. I prefer coffee that doesn’t suggest the use of “mouth feel.” I’m fine with my Melitta paper filters in my $5 pour-over cone.

Rick “Philistine” Denney

You know that pour overs are considered the most sophisticated and simple way to brew coffee in the specialty world, right?

 

[rdenney]

You know that pour overs are considered the most sophisticated and simple way to brew coffee in the specialty world, right?

That's as may be...I do it that way because it's quick and easy, and lets me grind beans fresh. Plus, I only have one cup of my coffee at home a day (but it's a half-liter cup). The Melitta cone is about a tenth the price of a French press and far less hassle, and even easier than making a pot in an automatic brewer. The hot-water dispenser that gives me water at 195 degrees makes it even easier.

Rick "used to buy coffee at Starbux, so maybe less of a philistine than once upon a time" Denney

 

[Titurel]

I promised a brief review of La Marzocco's GS3 MP I recently purchased, paying particular attention to its water consumption, which is mostly a concern for folks, like me, who can't plumb their machine in.

The good news is that the ratio of water expended to coffee served is only about 9 to 1, and that includes flushing the head between doses. My typical recipe for a 21grams of coffee for a 42gram serving, dispensed in 35 seconds. This entails a 5 second ramp up to 3bar, then 9bar until 30grams are dispensed, then a moderate ramp down from 6bar to 0. In short, the four "triples" I brew every morning use about a liter and a half of water. (Crystal Geyser).

I imagine more extreme profiling would waste a great deal more water, but my experience is that most of the "goodness" can be extract simply by insuring the puck is not subjected to excessive flow early on and that the shot be tapered off lever style. I think matching the grind size and the brew temperature to bean type and roast level is far more important than any flow manipulation I might try between that gentle ramp up and lever style finish.

After three months with the GS3 MP, I'm very pleased. It comes up to temperature faster than expected - c 15 minutes - and in three months, I've only experienced 2 sink shots and they both came immediately after realigning the burrs on my grinder, a Ceado E37S.

 

[A Cute Earring]

Although very fine filtering provides a cleaner lighter coffee, a certain amount of (very) fine grounds is needed in the coffee to give it the right texture (IMO).

I used to use a Moka pot, for years - that was my first introduction to "real" coffee, and it is the way my French family have made their coffee since "time immemorial"...(and certainly since well before my birth!)

My own path went from Moka pot to espressor machine, to French Press / Plunger. In the end I prefer the French Press for the type of beans I like roasted the way I like them. I grind fairly fine (not TOO fine) - too coarse and it doesn't get enough extraction of flavour, too fine, and you get too much in the way of solids in the coffee.... I am content with my perfect compromise, which provides just enough solids in suspension, to adjust the mouthfeel.

I know a lot of people like “chewy” coffee, but I just can’t. I prefer little to no sediment. Just like my wine. And no cream or sugar in either. ;-)

 

[F1Fan72]

Here’s my coffee corner .. As you can see, I’ve gone down the coffee rabbit hole..

2 Double Espresso’s every day

 

[xray]

So I'm wondering how you use the frying pans in your workflow

 

[F1Fan72]

So I'm wondering how you use the frying pans in your workflow

.. when someone asking for a cup of tea ..

 

[mk05]

The hot-water dispenser that gives me water at 195 degrees makes it even easier.

Does that model allow you to choose between 3 temperatures, perhaps including 205f? Try 198-205. I brew at 202 for my particular beans at the moment. There is a lot of discovery awaiting you, if you choose it.

.. As you can see, I’ve gone down the coffee rabbit hole..

Have you started making your own water yet? Again, a lot of discovery and smiles awaiting you, if you choose it.

 

[vddobrev]

Everyday, 2-3 double espresso shots. My favourite is Julius Meinl Esspresso Classico.

 

[F1Fan72]

Does that model allow you to choose between 3 temperatures, perhaps including 205f? Try 198-205. I brew at 202 for my particular beans at the moment. There is a lot of discovery awaiting you, if you choose it.

Have you started making your own water yet? Again, a lot of discovery and smiles awaiting you, if you choose it.

No, I use Volvic bottled water as I live in a hard water area..

 

[mk05]

No, I use Volvic bottled water as I live in a hard water area..

Volvic has decent TDS. If you may be so inclined, feel free to look into making distilled water, then adding bicarb & magnesium in ppm, and playing around with other minerals for taste. You will need a TDS meter for this. Have fun

 

[rdenney]

Does that model allow you to choose between 3 temperatures, perhaps including 205f? Try 198-205. I brew at 202 for my particular beans at the moment. There is a lot of discovery awaiting you, if you choose it.

Have you started making your own water yet? Again, a lot of discovery and smiles awaiting you, if you choose it.

I'll let you wax poetic about it, but my dispenser has a control that I've turned all the way up, and it runs on the water that comes out of my well. That's good enough for me, just like the plastic Melitta cone.

Rick "went far enough down the rabbit hole buying the Baratza grinder and the freaking expensive beans from the local specialty roaster" Denney

 

[xray]

.. when someone asking for a cup of tea ..

Asking for tea is forgivable. I'd be reaching for the frying pan if someone asked for a skinny decaf vanilla frappaccino with extra whipped cream

 

[F1Fan72]

Asking for tea is forgivable. I'd be reaching for the frying pan if someone asked for a skinny decaf vanilla frappaccino with extra whipped cream

Agreed ..

 

[olds1959special]

I usually get Pete's Coffee but ran out so I went to a local roaster and got this. I got used to dark roasts but I really like how fresh this tastes.

 

[olds1959special]

.. when someone asking for a cup of tea ..

I love tea! Good tea is amazing. I actually was at the tea store today that imports from China. This is what I got:

1 lb. Ceylon
1/2 lb organic matcha powder
1/2 lb silver dragon green tea
1/2 lb pu erh
1/2 lb golden honey aroma black tea

 

[ryanosaur]

Too quiet here, lately.

I just fired my longtime subscription with LAMILL in SoCal. Second time where the roast I was using lost all body and flavor. Insipid doesn't even begin to quantify what happened. Visually, all crema was light in body and color: Insta-blonde if I even got the oils to emulsify rather than float separate on top. It's a shame because I was a big fan of what they were doing for quite a while and have many excellent memories of great shots pulled from my humble home setup.
All of that was prior to my switching Grinder and some other gear. Regardless, time moves on, and so did I.

I was contemplating ordering beans from a well known and recommended Roaster in Arkansas, but decided to hold off there, as well. The main draw to them was confirmation of an Ethiopian in their Espresso Blend which is something I go for. Or at least a good African as a second option...

Enter a return to a local Roaster operating their production facility and Cafe in Sonoma County. Instant return to deep rich flavors and tiger-stipe crema.

I have no clue what that other team was doing in their operation. While I do use an unusual ratio, it works for me and my goal of 14g in 30s from 20g is suddenly back on point.

And bonus is I'm back to a local product, too!

 

[xray]

It's very common now to have top notch roasters in your local area. There's no reason to not buy your beans locally. I get my freshly roasted (within the last 3 or 4 days) beans delivered to my door in a couple of days from a variety of local roasters.

 

[ryanosaur]

It's very common now to have top notch roasters in your local area. There's no reason to not buy your beans locally. I get my freshly roasted (within the last 3 or 4 days) beans delivered to my door in a couple of days from a variety of local roasters.

Absolutely! After many years of drinking local, I had wanted to try some other's efforts. Fresh beans from a highly regarded roasting operation 8 hours or 5 days away can be on your doorstep in no time whatsoever, and still fresh. 2# every other week was $40-45 US with shipping included.

Regardless, after my own cafe days from 2019 to 2021, I really needed a break from the local scene.

Glad I had found somebody as good as I had.
Disappointed they couldn't hold it together, but 2-3 yrs was a good run.

Grateful I have somebody in my own backyard as capable as I do; somebody who knows how to not burn everything, or roast so light you can't come close to a sweet and fudgy Spro!

 

[olds1959special]

I love Pete's Coffee. I just got a pound of Sumatra beans, dark roasted. Low acid coffee at its best.