coffee / coffee makers

[dcbc 14,465]

10 hours ago, Dbeasy said:

Or the water.

Go buy the filtered water bottles from the grocery store.  Run those for a week.  See if its consistently good.  If so, that's your x-factor.

[Rimbo 25,911]

4 hours ago, jimmyjazz said:

So . . . McDonald's bought a specific amount of coffee?  If so, how long would that last?  Or did they buy some super secret Tim Horton process that can be produced inexpensively enough for them to care?

No, they took over from Tim Hortons' original supplier. The supplier who was sourcing. roasting, and shipping the beans for Tim Hortons is now sourcing, roasting and shipping beans for McDonald's instead.

Edited February 18 by Rimbo

[CurlyDumps 4,466]

On 1/30/2024 at 12:02 PM, alphahydro said:

i think that's about right.

only thing i would add is i personally would pick this technique over french press or pour over, but it could be a matter of preference.   

the equipment you need is only $30 (plus filter paper, which isn't expensive). 

https://www.amazon.com/Dripper-servings-coffee-extract-dripper/dp/B07NS2SV3W?th=1

as i think about it, maybe better to start with french press, and then this would be something else to try next.  *shrug*

 

Is the zero setting on his hand grinder the finest possible grind setting?

[Keef 764]

I recently bought a NextLevel Pulsar brewer, and I couldn't be more pleased.  It's super easy to use and produces a really consistent, delicious cup.

[alphahydro 334]

On 4/17/2024 at 9:58 AM, CurlyDumps said:

Is the zero setting on his hand grinder the finest possible grind setting?

I assume so (?) 

I use this recipe every day and I never change my grind setting.  I do have two grinders and i swap between grinders and between the hario switch and the nextlevel pulsar depending on the roast level and what i am in the mood for, but i haven't bothered with my grind setting since i started using this recipe.   basically i have two grinders set at different grind settings and they're both fine, just different.  as long as your grind setting is reasonable, you can get great cups.  

one thing i have started changing is the ratio. 

i think he recommends 20:280 (and then he waters the coffee down if it's too strong.)

for me, depending on the roast/bean/grind setting, 280 can be really fruit forward and 340 is more chocolatey.  

i had the same beans yesterday and today, yesterday at 340 and today at 280 and both cups were great.  

that's the awesome thing about this recipe - i think it's mostly because you cool down the water in the second half of the pour - it's really hard to screw up the brew.  instead of making adjustments on a knife edge, you have a lot of latitude in brewing. 

(i started experimenting with ratio because on a really light roasted coffee that flows fast, 20:280 was pretty gnarly/overly bright.)

 

[alphahydro 334]

23 hours ago, Keef said:

I recently bought a NextLevel Pulsar brewer, and I couldn't be more pleased.  It's super easy to use and produces a really consistent, delicious cup.

seconded.  

it's a no brainer purchase for anyone doing pour overs, imo.  i don't mess with my v60s anymore.   and the pulsar is super easy for anyone doing french press who wants to try something new.

if you use that pulsar with that hybrid method in the video above and tweak the ratio of coffee to water as necessary, it's insanely easy to dial in with the pulsar.   frankly, i prefer that hybrid recipe to any of the recipes that came with the pulsar.  if you've found another good recipe for the pulsar, let me know. 

i have a hario switch that i got before the pulsar, and it brews a little differently.  

with the spigot wide open, the pulsar flows faster than the switch, and i think the pulsar does better with lighter roasts.  but with medium roasts/cheaper beans, i tend to prefer the switch.  i could probably get the pulsar to replicate the switch by messing with the spigot/flow rate, but i use both - in part to use up the hario filters. 

[alphahydro 334]

i should mention, both my grinders grind coffee in a way that water flows really quickly over the grinds, even when i grind really fine. 

so, following that hybrid recipe, my brews finish in like 2:15 instead of 3:00, even at really fine grind settings.  extending the coffee:water ratio might not be a good idea if your brews are taking a lot longer to finish. 

[CurlyDumps 4,466]

I was curious because that video got me thinking more about the "why" of different grind settings.  Before I stumbled onto this thread I ignorantly followed the general guidelines I'd heard (which also are apparently wrong) without a second thought. After upgrading my gear (Kalita Wave, new grinder) I grinded beans in the medium range (6-8) for pour over. Didn't like the results so I went back to my French Press. But after watching that video I tried the finest grind setting and it was a game changer. I've been using the Kalita Wave the last few months. Picked up a Hario Switch this week so I'll be experimenting with that.

The more I learn, the more I realize how little I knew. Hilarious that I used to think my $20 blade grinder, French press, and Starbucks beans qualified me as coffee snob.

[alphahydro 334]

On 4/19/2024 at 10:22 AM, CurlyDumps said:

I was curious because that video got me thinking more about the "why" of different grind settings.  Before I stumbled onto this thread I ignorantly followed the general guidelines I'd heard (which also are apparently wrong) without a second thought. After upgrading my gear (Kalita Wave, new grinder) I grinded beans in the medium range (6-8) for pour over. Didn't like the results so I went back to my French Press. But after watching that video I tried the finest grind setting and it was a game changer. I've been using the Kalita Wave the last few months. Picked up a Hario Switch this week so I'll be experimenting with that.

The more I learn, the more I realize how little I knew. Hilarious that I used to think my $20 blade grinder, French press, and Starbucks beans qualified me as coffee snob.

ha. 

yeah, as far as I can tell, the grind (both the grind size setting and the way your grinder grinds) changes 2 things - total surface area and water flow. 

Here's something else to consider - matching the grind to the recipe/equipment. 

as I think I mentioned above, I figured out after using the pulsar and switch a few times that I prefer the switch for medium roast and pulsar for light roast.  but I never really took notes or did any side by side "tests" to confirm.  I kinda noticed that the pulsar flows a lot faster, but didn't really think about it too much.  

your comment made curious, so the past couple days I brewed my coffee diff ways and noted the finish time

• same medium roast beans 
• same grinder
• same grind setting
• same recipe (tetsu's hybrid recipe in the video) 

All I did was change the brewer and coffee:water ratio

Tried it at

• 20:280 with hario switch.  2 min 40 seconds to finish.  -  came out perfect. 
• 20:280 with next level pulsar. 2 min 15 seconds to finish.  drinkable but too acidic/bright.  slightly harsh.
• 20:280 with next level pulsar.  but I manipulated the spigot so the brew finished in ~2 min 50 seconds.  this was close to the first one; about 95% as good. 

out of curiosity, I extended the ratio to try to change the brew time. 

• 20:340 with hario switch. - didn't track time, but probably around 3:00 - drinkable and nice but a little chocolatey for me. 
• 20:340 with next level pulsar with spigot all the way open. 2 min 30 seconds to finish.  better than 20:280 with pulsar, but still not as good as the 2:40/2:50 brews.

Then, just now, I brewed some light roasted beans.   Same exact grinder and grind setting as above.  Just different beans. 

• 20:280 with next level pulsar. 2 min 36 seconds to finish.  Perfect. 
• Not going to bother brewing these beans with the switch as I already know it's going to be fine but muddier/more carmel flavor.  I assume it will take closer to 3 mins to finish, which, imo, works out a little better with cheaper, medium roasted beans. 

TLDR - you can run some tests, but grinding finer is probably slowing down your brew a bit, putting you closer to that perfect brew time (for you).  (the pulsar comes with a spigot that allows you to change the flow without changing grind size).  Also, imo, using tetsu's recipe, which cools the water during the second part of the brew + adds some soak/immersion time somehow makes the cup more rounded, brings out the sugars, and gives you more "margin for error" in your brews.  

anyway, thanks for the question.  like I said, using that tetsu recipe has been like bowling with bumpers on for me, but if the coffee smells good but isn't brewing right, I'm gonna start looking at the brew time to figure out how to adjust.  cheers. 

[jimmyjazz 45,887]

OK, coffee experts.  I've gone back to a French press, and I feel like the beans I bought yesterday (Fara Breakfast Blend) are producing a slightly thin brew.  I used the coarse grind setting on a burr grinder, for "4 cups" worth.  It's a 32 oz French press.

Now, the packaging on the beans does say it's a "medium" roast, and I usually drink darker roasts, so that could be part of it.  I can't change that now.  I stirred in water just below the boil and then steeped for 4 minutes before pressing.  There were no grinds in the pressed coffee, it was clean, so the grind size must have been big enough.

What would suggest I do to get a more robust cup of coffee?  More ground coffee?  Different grind size?  Longer steep?  

[jimmyjazz 45,887]

UPDATE (for anyone who cares):  while admittedly flaunting the scientific method, I increased both the amount of grind (4 cups -> 6 cups on my burr grinder) and the steeping time (4 minutes --> 4.5 minutes).  Huge improvement in both color and depth of flavor.

There are so many variables here, I don't know how you coffee geeks ever settle on something "perfect".  Then again, I'll be tweaking my chili recipe on my deathbed, so I get it.

[Dutch 4,465]

Unlike U2, it appears you found what you were looking for. For a "more robust" cup, I would have suggested starting with a longer "brew time" (before plunging or pouring, then moving on to ratio (more coffee), and finally grind finer.

I liken coffee to chili and barbecue: the endless pursuit of perfection. Each bag (and really every batch within that bag) will be slightly different as the beans are constantly evolving even after roast. That damn good cup, like a kickass bowl of red or that bite of brisket that makes you go weak at the knees), makes the struggle worth it.

[tx 3 putt 76,870]

On 5/23/2024 at 11:01 AM, jimmyjazz said:

UPDATE (for anyone who cares):  while admittedly flaunting the scientific method, I increased both the amount of grind (4 cups -> 6 cups on my burr grinder) and the steeping time (4 minutes --> 4.5 minutes).  Huge improvement in both color and depth of flavor.

There are so many variables here, I don't know how you coffee geeks ever settle on something "perfect".  Then again, I'll be tweaking my chili recipe on my deathbed, so I get it.

I think I’m about to go a French press. My local coffee stand roasts their own beans and I love their drip. The girl working there even offered to come over to show me the right grind and drip time 

[jimmyjazz 45,887]

It really brews a great cup of coffee.  Plus, coffee girl.

[DalTxHornFan 3,097]

Fresh ground beans and a French press is the way.  Simple and effective.

[Mo Horn 8,827]

2 hours ago, tx 3 putt said:

The girl working there even offered to come over to show me the right grind and drip time 

So that's the slang for booty calls they're using these days. 

[dcbc 14,465]

3 minutes ago, Mo Horn said:

So that's the slang for booty calls they're using these days. 

And the drip part versus a well-pulled shot is just a function of his getting older.

Edited May 25 by dcbc

[Rimbo 25,911]

On 5/23/2024 at 9:01 AM, jimmyjazz said:

UPDATE (for anyone who cares):  while admittedly flaunting the scientific method, I increased both the amount of grind (4 cups -> 6 cups on my burr grinder) and the steeping time (4 minutes --> 4.5 minutes).  Huge improvement in both color and depth of flavor.

There are so many variables here, I don't know how you coffee geeks ever settle on something "perfect".  Then again, I'll be tweaking my chili recipe on my deathbed, so I get it.

 

You basically tweak it until you get what you want.

Lighter roast beans: Grassier, but more natural coffee flavor (and more caffeine). Darker roast, more burnt flavor, less caffeine.

Grind size: For drip, espresso, etc, affects how long the water stays in contact with the grounds.

Longer brew time, more bitter; shorter brew time, more sour.

And if it's too weak, use more grounds!

 

1 hour ago, DalTxHornFan said:

Fresh ground beans and a French press is the way.  Simple and effective.

I was that way until some time working from a WeWork got me addicted to Americanos. I find the espresso cup much easier to clean than the French press, too.

[jimmyjazz 45,887]

3 minutes ago, Rimbo said:

I was that way until some time working from a WeWork got me addicted to Americanos.

Best cup I've had in my life was at the bar in a Barcelona hotel.  I would go down every morning while my wife slept and sip an Americano.  They were unreal, just the perfect cup of Joe.  Haven't matched it since, anywhere.

[Rimbo 25,911]

9 minutes ago, jimmyjazz said:

Best cup I've had in my life was at the bar in a Barcelona hotel.  I would go down every morning while my wife slept and sip an Americano.  They were unreal, just the perfect cup of Joe.  Haven't matched it since, anywhere.

My Dad bought me a Breville Bambino for Christmas of '22 and it has been my life ever since. I would've never bought one for myself, since I thought that was too much to pay. In hindsight? Absolutely worth every penny.

[tx 3 putt 76,870]

She makes me Americanos with half/half 

🥰🥰🥰

[dcbc 14,465]

38 minutes ago, jimmyjazz said:

Best cup I've had in my life was at the bar in a Barcelona hotel.  I would go down every morning while my wife slept and sip an Americano.  They were unreal, just the perfect cup of Joe.  Haven't matched it since, anywhere.

Sounds like a place I found on a trip to London.  Best I've done to recreate is a European espresso blend from a local roaster.  Downside is that I can't use it in my super automatic because it's too dark and will gum up the grinder.

[Dutchrudder 11,133]

My wife got me a gift box of coffee from a site called BeanBox a while back. It was filled with a variety of small bags of different styles of beans from around the world. It was a really good gift, and a lot of fun to test all sorts of different coffees. I found that I enjoyed the lighter roasts quite a bit, even though I always buy medium or dark roasts for myself. 

Lately I haven't been too adventurous with my coffee drinking. Mostly using the Equal Exchange Breakfast Blend Medium roast from HEB. It's quick and easy, since it's already ground, and a nice consistent flavor in the morning. A nice $11 bag go-to option whenever I just want something solid, but nothing jaw dropping like a few of the ones from the gift box. 

I also have enjoyed several Amaya coffee bags that I get from a local shop called Catalina Coffee near downtown Houston. The problem is that when I find one I like, it's usually rotated out by the time I get back to the store to buy more. Good quality stuff for about $18-22 a bag. 

What coffee beans/grounds do you guys love and buy consistently? I'm looking to branch out and try something new. 

 

[DalTxHornFan 3,097]

Peet's Whole Bean Dark French Roast is my standard.  I grind some beans every morning and use my French Press.  I may or may not add some Wild Turkey or Brandy to my cup from time to time. 

[alphahydro 334]

to answer dutchrudder a bit and to add some thoughts about the pulsar / brew method /etc

switched to some lighter roast beans i've had resting. (moodtrap, sey, september)

yesterday, brewed some moodtrap (la papaya sidra) with the exact same grind size, exact same recipe, and just switched between the pulsar / switch. 

the pulsar drains way faster, almost twice as fast, and the cups are way more fruit forward.  had my kids try a cup with the switch and they both said it didn't taste like coffee, it tasted like a fruity tea.   (both really liked it)

same beans, same recipe, just switching to the hario switch, and i got a liquidy, velvety, caramel/dark fruit drink with undertones of the same fruit flavors.   (i preferred this one)

both were excellent, and i could see different people preferring either.  i'm glad i own both the switch and the pulsar. 

also made me realize how well moodtrap roasts their coffee, because the slower brews of the switch bring out some of the slightly off-roast flavors of the other roasters. 

so with some roasters, i'd rather go faster (pulsar) and with other roasters slower (switch).  kinda same think with darker roasts, beans that haven't been fully rested,  different beans, etc.   i think, in general (though i don't know why i think this), you get more caramel/toffee/chocolate if you go slower, and i'd want more of that with a darker roast. 

to answer dutchrudder, i used to hunt coffees, but it took too much time, so i switched to subscription.  first september, but i recently switched to sey.  i like teh september flavors more, but i think sey is a better roaster.  unfortunately, my favorite roasters are in asia (leaves and moodtrap).  but so far sey has been great for me. 

if you want to try something really good, go to dayglow and get the stuff that's on deep discount.  from time to time they'll have really well roasted shit they are trying to get rid of and they sell it at a big discount.   that's how i get leaves.  

 

[52-80 19,147]

On 5/26/2024 at 2:43 AM, Dutchrudder said:

I also have enjoyed several Amaya coffee bags that I get from a local shop called Catalina Coffee near downtown Houston. The problem is that when I find one I like, it's usually rotated out by the time I get back to the store to buy more. Good quality stuff for about $18-22 a bag.

Buy it subscription so you can get it more fresh.  Better yet, it might even be roasted on demand. I buy from regional small-batch brewers so stuff is always just days old, which is especially for espresso to create pressure support from CO2

[HoustonHorn 1,062]

I recently picked up the different beans from Onyx which I was excited to try. All three basically taste tart. I didn't get any of the coffee flavors. I don't typically like real fruity cups , leaning towards chocolate/caramel flavors.

I know Onyx typically roast lighter than they are designated, e.g. two of the ones I ordered are "dark" roasts and one is a medium. None of them is even close to dark roast. More of a light/light medium.

They don't taste like a light roast though, they taste tart.

I use the Tetsu pour over method someone mentioned above and I love how much flavor it pulls out of the coffee...game changer. Hasn't helped with these though.

I've heard a finer grind might help, so I'm about to try that. Any other suggestions?

[Okie State 3,809]

I have nothing new to add, but I recently got a Technivorm Moccamaster and it's awesome. Better than I expected and will hopefully last a long time. Of course I was moving to this from a $15 Mr. Coffee that we got for our wedding 15 years ago so my expectations were low.

[HoustonHorn 1,062]

I have nothing new to add, but I recently got a Technivorm Moccamaster and it's awesome. Better than I expected and will hopefully last a long time. Of course I was moving to this from a $15 Mr. Coffee that we got for our wedding 15 years ago so my expectations were low.

I came from a Ninja drip coffee maker. It was fine. But then I tried the Tetsu method and it was night and day difference in being able to actually discern the different flavors. And for a little more than $100 total, mostly the kettle. Plus making a single cup at a time slows my coffee intake.

Update, I tried a finer grind and it helped but still not very good. I just don't know if it is I just don't like their coffee or if I just caught them on a bad roasting day. I'm leaning towards I just don't like their coffee because all three have the same tart flavor that dominates and no other flavors come through so who knows.

[jimmyjazz 45,887]

I made some cold brew with Fara's French Roast this week that was mind-blowing.  Perhaps the best coffee I've ever made.  I just never remember to launch cold brew the day before.  I have the attention span and multi-tasking ability of my chihuahua.

[52-80 19,147]

17 hours ago, HoustonHorn said:

I recently picked up the different beans from Onyx which I was excited to try. All three basically taste tart. I didn't get any of the coffee flavors. I don't typically like real fruity cups , leaning towards chocolate/caramel flavors.

I know Onyx typically roast lighter than they are designated, e.g. two of the ones I ordered are "dark" roasts and one is a medium. None of them is even close to dark roast. More of a light/light medium.

They don't taste like a light roast though, they taste tart.

I use the Tetsu pour over method someone mentioned above and I love how much flavor it pulls out of the coffee...game changer. Hasn't helped with these though.

I've heard a finer grind might help, so I'm about to try that. Any other suggestions?

The flavors extracted from coffee is a transition. Tart fruit comes out first, then it mellows to a balance, then acrid burnt notes. 

If you taste too much fruit, extend the water to coffee ratio.

Finer grind also exposes more surface area and allow pulling of more flavors beyond the initial sour notes. 

Hotter water similarly increases extraction.  All 3 are broadly and directionally similar but they have some interaction on oneanother and 2nd order effects. 

[tx 3 putt 76,870]

On 8/31/2024 at 12:50 PM, jimmyjazz said:

I made some cold brew with Fara's French Roast this week that was mind-blowing.  Perhaps the best coffee I've ever made.  I just never remember to launch cold brew the day before.  I have the attention span and multi-tasking ability of my chihuahua.

[Keef 764]

I do pour overs every morning because I'm an insufferable jackass, but I'm very interested in trying Fellow's new Aiden coffee maker.  Pricey, but I'm sure it'll instantly be the best on the market.

(if you're new to coffee or just casually into it, DO NOT buy the Aiden or another expensive coffee maker if you have a shitty grinder - remedy that first)

[Rip76 4,924]

[HoustonHorn 1,062]

The flavors extracted from coffee is a transition. Tart fruit comes out first, then it mellows to a balance, then acrid burnt notes. 
If you taste too much fruit, extend the water to coffee ratio.
Finer grind also exposes more surface area and allow pulling of more flavors beyond the initial sour notes. 
Hotter water similarly increases extraction.  All 3 are broadly and directionally similar but they have some interaction on oneanother and 2nd order effects. 

Makes sense and I'll give it a try. Using the Tetsu method the water is 93C initially then reduced to 73C. Seems that may not be the best method here to extract some of the other flavors. Thank you!

[Horn80 6,114]

17 hours ago, Rip76 said:

What I use.  Love it.

[alphahydro 334]

On 8/31/2024 at 8:30 AM, HoustonHorn said:

I recently picked up the different beans from Onyx which I was excited to try. All three basically taste tart. I didn't get any of the coffee flavors. I don't typically like real fruity cups , leaning towards chocolate/caramel flavors.

I know Onyx typically roast lighter than they are designated, e.g. two of the ones I ordered are "dark" roasts and one is a medium. None of them is even close to dark roast. More of a light/light medium.

They don't taste like a light roast though, they taste tart.

I use the Tetsu pour over method someone mentioned above and I love how much flavor it pulls out of the coffee...game changer. Hasn't helped with these though.

I've heard a finer grind might help, so I'm about to try that. Any other suggestions?

52-80 does a great job of summarizing my rules of thumb.  I would add - 

1) Personally, I am not a fan of Onyx.  It could be a roaster issue. 

2) I find the Tetsu recipe in the video I posted + the switch works best with medium roast.  WIth lighter roasts, i'm using the nextlevel pulsar + Tetsu's recipe almost exclusively. 

3) I've been playing around with Tetsu's recipe in the video i posted and the pulsar.  Before you change the grind, try a combo of (a) longer soak  - I go as far as keeping the brewer closed from 1:15 to 3:30 (instead of 1:15 to 1:45) to turn tartness into sweetness and (b) don't decrease the water temp. for the final pour.   I've found extending the soak -or- keeping the water hot are the easiest ways for me to tame tartness.  Good luck!  And tbh if you strongly prefer choc/caramel, might just want to find another roaster (and fwiw, for medium roast i prefer the hario switch).