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Coffee - do you and how do you consume it?

So, nutso as it is, here's how I modified my Moccamaster setup:
- Replaced their insulated carafe (too big now) with the SS insulated lower half of a french press pot
- Replaced the original filter holder with a V60
- Stand the whole thing on an empty Illy Iperespresso pod can (blech, and wasteful) so it fits nicely and triggers the on/off switch on the Mocca.
That, with an updated burr on the Capresso grinder makes for some damned fine coffee (just 2 large cups, please).
Tippy, though.
https://truecoffeeroasters.com/ are just a block from me, so I visit them most frequently for roasts.
IMG_20210326_123537740.jpgIMG_20210326_123528806.jpg
:facepalm::eek::)
 
thegeton said:
I don't mean to argue, but when I worked for a previous employer, we opened a large restaurant in NYC in 2018 and we were required to meet the requirements of my previous paragraph for all of the food service equipment in that location. My project was a single serve bean to cup brewer which was definitely required by NYC health code to be NSF and UL certified. I personally delivered those certificates to our QA team and was copied on the official document transmission to those same NYC health officials.

peace
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I'm curious about that, because the only mention of NSF I see in the current health code is in a single paragraph about sous-vide equipment. I had to pass a test on this to get my food safety certification. Back when I took this there was no mention of NSF. Maybe I'm missing something? I do know that plenty of NYC restaurants use non-NSF Kitchenaid mixers, because the commercial versions cost so much. They don't hide these.

I apologize for what may be the most boring tangent in ASR history.
 
paulraphael said:
I'm curious about that, because the only mention of NSF I see in the current health code is in a single paragraph about sous-vide equipment. I had to pass a test on this to get my food safety certification. Back when I took this there was no mention of NSF. Maybe I'm missing something? I do know that plenty of NYC restaurants use non-NSF Kitchenaid mixers, because the commercial versions cost so much. They don't hide these.

I apologize for what may be the most boring tangent in ASR history.
Click to expand...

No apologies required. We're just chatting.

This is my personal take on local health authorities' usage of codes and providing guidelines: it seems to follow a pattern where they don't enforce it or influence end users as much when the end user in question is smaller - e.g. "mom and pop" entities don't get treated the same way a large group or famous chain might.

Not sure how large your restaurant is (large as in both size and revenue). In the case of my previous employer, they are arguably one of the world's largest coffee companies, and they always face full scrutiny at every turn. It never seemed to matter what square footage the new restaurant location might actually occupy, because they are who they are, they were "required" to submit a long list of certifications.

Again, IMHO.
 
thegeton said:
Not sure how large your restaurant is (large as in both size and revenue). In the case of my previous employer, they are arguably one of the world's largest coffee companies, and they always face full scrutiny at every turn.
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I think it used to be said Dunkin Donuts were the largest coffee chain in the world, I expect things haven't changed much. I can see the logic in applying the rules more stickily to large chains, they are going to employ a lot of minimum wage staff who will be less motivated to clean properly.
 
Neddy said:
So, nutso as it is, here's how I modified my Moccamaster setup:
- Replaced their insulated carafe (too big now) with the SS insulated lower half of a french press pot
- Replaced the original filter holder with a V60
- Stand the whole thing on an empty Illy Iperespresso pod can (blech, and wasteful) so it fits nicely and triggers the on/off switch on the Mocca.
That, with an updated burr on the Capresso grinder makes for some damned fine coffee (just 2 large cups, please).
Tippy, though.
https://truecoffeeroasters.com/ are just a block from me, so I visit them most frequently for roasts.
View attachment 120478View attachment 120479
:facepalm::eek::)
Click to expand...
My old Siemens auto drip (also brews at the correct temp, like plenty of others these days) would be very easy to try a V60 under, I've been meaning to try it, oddly a pour over Melita cone was worse than it's built in Melita cone, never understood that, maybe the hole was a slightly different size.
 
I tried Melitta cones first (which are 'holed' similarly to the Moccamasters') but thought I'd give V60s a try, first just with their carafe and manual pourover, but then figured out it'd fit under the Mocca, and I'm guessing that the brew method difference with V60 papers and the Single Hole thing just makes the difference? (Less 'hang time'.)
But the taste difference is impressive - much improved...and now I have a 'auto V60' !
The tripod base of the V60 makes it super tippy though - took 3-4 very messy accidents to train myself not to mess with it!!
 
thegeton said:
No apologies required. We're just chatting.

This is my personal take on local health authorities' usage of codes and providing guidelines: it seems to follow a pattern where they don't enforce it or influence end users as much when the end user in question is smaller - e.g. "mom and pop" entities don't get treated the same way a large group or famous chain might.

Not sure how large your restaurant is (large as in both size and revenue). In the case of my previous employer, they are arguably one of the world's largest coffee companies, and they always face full scrutiny at every turn. It never seemed to matter what square footage the new restaurant location might actually occupy, because they are who they are, they were "required" to submit a long list of certifications.

Again, IMHO.
Click to expand...

Nothing to do with size. Here's the NYC health code for restaurants in its entirety. Only mention of NSF is the sous-vide section on p. 19.
 
paulraphael said:
Nothing to do with size. Here's the NYC health code for restaurants in its entirety. Only mention of NSF is the sous-vide section on p. 19.
Click to expand...

Re: Size - Like I said, that's my opinion.

Re: NYC Health Code - I can't argue with the info in the link, but I'm telling you the truth when I tell you that NYC presented my previous employer a written directive requiring legal proof that the equipment in question had passed NSF testing and was NSF certified. What have I to gain by lying?
 
Neddy said:
I tried Melitta cones first (which are 'holed' similarly to the Moccamasters') but thought I'd give V60s a try, first just with their carafe and manual pourover, but then figured out it'd fit under the Mocca, and I'm guessing that the brew method difference with V60 papers and the Single Hole thing just makes the difference? (Less 'hang time'.)
But the taste difference is impressive - much improved...and now I have a 'auto V60' !
The tripod base of the V60 makes it super tippy though - took 3-4 very messy accidents to train myself not to mess with it!!
Click to expand...
My brewer is designed to brew into an insulated jug, and the filter part swings out so it's not in the way, so it should be simple. I'm expecting it to taste worse though, no flow control, all water dripping on the same point, and from a higher height causing more agitation, I've been wrong before though.
 
thegeton said:
Re: NYC Health Code - I can't argue with the info in the link, but I'm telling you the truth when I tell you that NYC presented my previous employer a written directive requiring legal proof that the equipment in question had passed NSF testing and was NSF certified. What have I to gain by lying?
Click to expand...

I don't think for a minute that you're lying. I'm just curious about what government body would have said that. While I know it's not in the health code, and that restaurants here often use non-certified stuff (at least for small wares) I don't pretend to be an expert on city bureaucracy. Thank god.

I did work once at an ice cream shop in Colorado, where the codes said everything had to be NSF. We had a consumer chest freezer that we had to hide in the basement.
 
anybody know anything about Whole Latte Love?

they are an internet seller of espresso machines
 
I'll admit, I was surprised seeing this topic in an audio forum, but ok I'll chime in.
Coffee - do you and how do you consume it?
" I do and by the cup."
 
We get our beans from a local roaster by the 5 pound bag. Super fresh! Check out that roasted on date. :)
cloudcitycoffee.jpg
 
There are many good coffees but the one from Brazil is VERY good - I've tried many coffees... - because the climate in Brazil is the best on Earth for growing coffee. You should buy your coffee in beans, some small grinders today are not expensive...
nobodynoz who worked in the coffee business during 14 years.

below a grinder made by MELITTA : 39€
17 coffee grinding settings - Professional grinding wheel - Number of cups selector : 2 to 14 cups
Can't be compared to a 400€ grinder but....


Capture d’écran 2021-04-01 à 18.57.31.png
 
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nobodynoz said:
There are many goof coffees but the one from Brazil is VERY good - I've tried many coffees... - because the climate in Brazil is the best on Earth for growing coffee. You should buy your coffee in beans, some small grinders today are not expensive...
nobodynoz who worked in the coffee business during 14 years.

below a grinder made by MELITTA : 39€
17 coffee grinding settings - Professional grinding wheel - Number of cup selector : 2 to 14 cups


View attachment 121460
Click to expand...
That looks like a nice grinder - going for about $100 in the US.
 
I wish espresso also could be measured!
k06160.gif
so we could prove the placebo effect of raccoon poop Hi-end coffee!
 
I bought one of those melitta grinders a few years ago as a disposable purchase/stop gap after my burr grinder went pop, it gave a very poor quality espresso grind and the static discharge into the collection jar was a joke, despite fiddling with the burr setting you could not get it fine enough for an espresso extraction - very watery extraction despite however much you tamped which was due to consistency of the actual grind. It worked ok for occasional cafetière use so I gave it to my neighbour.
 
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