Getting much better at foaming oat milk, still not quite as good at it as I am with whole milk, but definitely finding the tells more
By Bungie Go To PostYou replace the portafilter with a bottomless one?Yeah, helps me watch my shots a bit better, dial in new coffees a little easier and spot any poor puck prep
I've gotten really bad recently at dialing in single shots
To the point where I might double my caffeine intake just to make things easier
To the point where I might double my caffeine intake just to make things easier
I went to a local Japanese cafe in Toronto over the weekend and tried their pour over using a Torch dripper and server. I ended up ordering both since I love pour over — just got it in today. I’m excited to try it out, I’m still trying to get the brew ratio right. I have a mediocre blade grinder (it looks more like a spice grinder). Looking to pick up the Baratza Encore or Fellow Ode, the Encore is more in my price range right now. It’s $199 CAD vs $419 CAD.
Finally got some paper filters for the Chemex. They're really hard to come by. There's a pretty big difference in flavour between the paper filters and the mesh one I had been using.
The mesh filter was good and made decent tasting coffee. But the paper filters produce an even better one. It's gorgeous.
The mesh filter was good and made decent tasting coffee. But the paper filters produce an even better one. It's gorgeous.
By Cleff Go To PostFinally got some paper filters for the Chemex. They're really hard to come by. There's a pretty big difference in flavour between the paper filters and the mesh one I had been using.The paper makes a huge difference. I think there was a shortage of Chemex filters for a while, they were really hard to find last year ~Nov-Dec. I had been using my mesh filter but it’s just not the same.
The mesh filter was good and made decent tasting coffee. But the paper filters produce an even better one. It's gorgeous.
Bought a OXO burr grinder and can't quite get the settings right for the v60. OXO suggests somewhere between 4-6 grind but 4 took about 5 mins to make and taste like shit. 6 was still over 4 mins and taste a little better. Going to try in between 6-7 tomorrow
By LuminaryGhost Go To PostThe paper makes a huge difference. I think there was a shortage of Chemex filters for a while, they were really hard to find last year ~Nov-Dec. I had been using my mesh filter but it’s just not the same.Yep. Mesh filter is fine but the paper ones give a bit of extra flavour.
Found a good roasters that I'm getting beans from as now as well. Always helps.
https://roundhillroastery.com/
Anyone put any cbd or thc in their coffee? Looking for black coffee with 200 mg of cbd or thc.
One of yall try this and get back to us:
https://uncrate.com/janes-brew-cannabis-infused-coffee/
One of yall try this and get back to us:
https://uncrate.com/janes-brew-cannabis-infused-coffee/
By Furyous Go To PostAnyone put any cbd or thc in their coffee? Looking for black coffee with 200 mg of cbd or thc.These guys are the definition of doing too much
One of yall try this and get back to us:
https://uncrate.com/janes-brew-cannabis-infused-coffee/
By JesalR Go To PostCold coffee season really is a delight. Anyone got any go-tos?
No and I could definitely use some recommendations including on methods (i.e. I'm clueless).
I've zero knowledge on how to make a good cold brew. Just piping in to say that my local coffee shop does a ginger and lime cold brew and it's gorgeous.
I have a Hario coldbrew jug for that. It's very easy, just needs to be prepped in advance
Typically just drinking an americano over ice, or whipping up some oat milk with one of those cold frother wands and throwing it over some ice with the espresso
Typically just drinking an americano over ice, or whipping up some oat milk with one of those cold frother wands and throwing it over some ice with the espresso
Replaced my Bodum Bistro burr grinder after it's been acting up more and more. It's been 5 long years of thousands of cups of coffee. It still works 99% of the time but was tired of it.
So I replaced it with an OXO Burr Grinder and it's a definite upgrade. Better build quality and much quieter.
So I replaced it with an OXO Burr Grinder and it's a definite upgrade. Better build quality and much quieter.
By reilo Go To PostReplaced my Bodum Bistro burr grinder after it's been acting up more and more. It's been 5 long years of thousands of cups of coffee. It still works 99% of the time but was tired of it.
So I replaced it with an OXO Burr Grinder and it's a definite upgrade. Better build quality and much quieter.
OXO Burr grinder is so good.
Need some more coffee to try for cold brew.
Pumpkin Spice Lattes are back and I’m not looking forward to it.
Just looking forward to the Autumn seasonal coffee beans from my favourite local shops in Toronto.
Just looking forward to the Autumn seasonal coffee beans from my favourite local shops in Toronto.
The new PSL recipe is awful, genuinely bad. They changed it a few years back to be less artificial, but it fuckin sucks.
I too can sense the boyfriend sweaters and pajama pants emerging from the Pacific Northwest women. They're dying to get their cold hands on a hot cup of pumpkin spice latte.
Thinking of getting a proper espresso machine. A few Irish outlets are doing Black Friday discounts for the Sage/Breville Barista Pro. I've never used a proper machine before. Would it be worth my time to do one of those day courses where they teach the basics, or can I pick up the skill just through practice?
https://www.sageappliances.com/uk/en/products/espresso/bes878.html
https://www.sageappliances.com/uk/en/products/espresso/bes878.html
You can pick it up through practice for sure. It may help to know what good tastes like, maybe trial some espresso/drinks from stores you like, so you can figure out how to tweak towards it.
There's a huge huge amount of stuff out there for how to get started. I recommend James Hoffman's videos, but there's are a fair few others who explain stuff well too.
There's a huge huge amount of stuff out there for how to get started. I recommend James Hoffman's videos, but there's are a fair few others who explain stuff well too.
James Hoffman’s videos are a good start, agreed.
Honestly, YouTube has so many tutorials and especially if you get one of the more popular machines you’ll find a video about it.
Honestly, YouTube has so many tutorials and especially if you get one of the more popular machines you’ll find a video about it.
By JesalR Go To PostYou can pick it up through practice for sure. It may help to know what good tastes like, maybe trial some espresso/drinks from stores you like, so you can figure out how to tweak towards it.
There's a huge huge amount of stuff out there for how to get started. I recommend James Hoffman's videos, but there's are a fair few others who explain stuff well too.
By LuminaryGhost Go To PostJames Hoffman’s videos are a good start, agreed.
Honestly, YouTube has so many tutorials and especially if you get one of the more popular machines you’ll find a video about it.
By DiPro Go To PostHoffman is the goat.Thanks very much lads.
I'm probably getting the machine next week. I'll have a look at the Hoffman videos in the meantime.
I'd say this is a good place to start: https://www.youtube.com/playlist?list=PLxz0FjZMVOl3ksLTyWsWNFdU1b73w1BUW
Might help to have a bag of beans you can just go through to play around with the technique
Might help to have a bag of beans you can just go through to play around with the technique
I used to hate coffe in my early 20s to spending waaay too much money on coffee gear so i'd recommend stopping while you are ahead.
At this point I can make coffee every which way
Except with an Espresso machine. And the only thing stopping me is that I don't have the place for it.
But once I do...
Except with an Espresso machine. And the only thing stopping me is that I don't have the place for it.
But once I do...
Got the Barista Pro. It's a lovely looking thing really.
Watched the videos Jesal linked. Dialling in Espresso threw me for a loop. Hadn't a clue about all these prerequisites. James Hoffmann has an incredibly soothing voice.
Watched the videos Jesal linked. Dialling in Espresso threw me for a loop. Hadn't a clue about all these prerequisites. James Hoffmann has an incredibly soothing voice.
By Cleff Go To PostGot the Barista Pro. It's a lovely looking thing really.Nice! How has the process been so far? It can be a bit hard to parse what effect what you're doing has on the coffee sometimes, so shout in here if you have any questions
Watched the videos Jesal linked. Dialling in Espresso threw me for a loop. Hadn't a clue about all these prerequisites. James Hoffmann has an incredibly soothing voice.
By JesalR Go To PostNice! How has the process been so far? It can be a bit hard to parse what effect what you're doing has on the coffee sometimes, so shout in here if you have any questionsGoing ok so far. Soon realised that I need a scales if I want to make espresso the way half a dozen different guides recommend.
It seems the machine is preprogrammed to cut out after like 15 seconds of pouring. So any methods of brewing need me to make a manual shot. Took me a while to figure that out. Like 18g in for 36g in the cup taking 27 seconds. Wasn't working for me like that until I copped the issue. And even then I'm still not 100% sure on the methodology. Gonna watch more videos.
Then there's the issue with grind size too. Pretty overwhelming at a first glance.
I'm having an issue with my espresso tasting acidic. There's a burning sensation at the back of my throat when I swallow. Am I grinding too fine or too coarse here? Any tips would be a great help.
By Cleff Go To PostI'm having an issue with my espresso tasting acidic. There's a burning sensation at the back of my throat when I swallow. Am I grinding too fine or too coarse here? Any tips would be a great help.Generally, it's because the coffee is under-extracted.
Often it's because the brew temperature is too low, or the grind is too coarse, or it's too fine and stamped down too much, or the flow rate is too high, or you're simply not using the right beans. Perhaps all of the above.
There are so many variables. The best way to tackle this is to follow a 101 guide on technique to the letter and experiment by brewing the same coffee consistently, only adjusting one of the above variables.
By guanciale Go To PostGenerally, it's because the coffee is under-extracted.Thanks!
Often it's because the brew temperature is too low, or the grind is too coarse, or it's too fine and stamped down too much, or the flow rate is too high, or you're simply not using the right beans. Perhaps all of the above.
There are so many variables. The best way to tackle this is to follow a 101 guide on technique to the letter and experiment by brewing the same coffee consistently, only adjusting one of the above variables.
Every guide I've read says the same thing about there being numerous variables. I was just hoping there was an easier method. Will restart at the average grind and weight and go from there.
Your machine seems to base shot time on volume of extracted liquid, so given that you’re only getting 15 seconds of liquid pouring (with I’m assuming a few seconds at the beginning extra of pre-infusion), then it definitely reads like your grind is too coarse.
I’d advise a scale for sure, measure the beans in to your grinder and the liquid out.
Seems like you may be able to programme custom shot timings on the machine, so might be worth playing with that. Typically, if you can set something like 7-8 seconds on the pre-infusion, and then 22s extraction for a total of 30 seconds, you’ve got a good place to start. Being able to set constant timings will be really helpful. Should let you focus on one variable at a time.
I’d advise a scale for sure, measure the beans in to your grinder and the liquid out.
Seems like you may be able to programme custom shot timings on the machine, so might be worth playing with that. Typically, if you can set something like 7-8 seconds on the pre-infusion, and then 22s extraction for a total of 30 seconds, you’ve got a good place to start. Being able to set constant timings will be really helpful. Should let you focus on one variable at a time.
By Not Go To PostI only have room for a french press 😢How about V60?
Got a Gaggia I don't use enough that's for sure, been bad. Just been using drip in the moccamaster.
The hardest part of being picky with coffee is finding the right grind for each different bean I bring back home (been trying diff brands for freshness reasons but I settle on dark roasts often). Now that I know what is too sour or too bitter it's a matter of dialing it in but it's insane how it tells me to use 4-6 for electric drip and I'm down to 2 sometimes. Think they really need an edited chart for the quality and age of the bean.
The hardest part of being picky with coffee is finding the right grind for each different bean I bring back home (been trying diff brands for freshness reasons but I settle on dark roasts often). Now that I know what is too sour or too bitter it's a matter of dialing it in but it's insane how it tells me to use 4-6 for electric drip and I'm down to 2 sometimes. Think they really need an edited chart for the quality and age of the bean.
By JesalR Go To PostYour machine seems to base shot time on volume of extracted liquid, so given that you’re only getting 15 seconds of liquid pouring (with I’m assuming a few seconds at the beginning extra of pre-infusion), then it definitely reads like your grind is too coarse.Thanks! I've a scales on order hopefully to come in a week or two. I think a big part of the problem is that I'm eyeballing what's going into the portafilter rather than measuring it properly. One the scales are delivered hopefully that'll make a difference.
I’d advise a scale for sure, measure the beans in to your grinder and the liquid out.
Seems like you may be able to programme custom shot timings on the machine, so might be worth playing with that. Typically, if you can set something like 7-8 seconds on the pre-infusion, and then 22s extraction for a total of 30 seconds, you’ve got a good place to start. Being able to set constant timings will be really helpful. Should let you focus on one variable at a time.
How about V60?
One thing I noticed baristas do is make sure they properly level the top by removing excess before they stamp down the grind
Tamper, distributor and leveler combo is another good tool to have on hand.
I have something like this:
I have something like this: