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I've been hooked on Curra's Oaxaca's blend for nearly a decade and make a point to pick up two pounds of their whole bean every visit I make to Austin.  It's my go-to for the drip maker, on rotation with La Colombe Nizza.  

Intelligentsia's Black Cat Espresso is in the Breville Barista at the moment.

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53 minutes ago, Gravy Train said:

I've been hooked on Curra's Oaxaca's blend for nearly a decade

Man, I totally forgot about Curra's coffee.  My wife and I lived in Travis Heights up until ~ 2003 and we would hit up Curra's on Oltorf most weekends, and their coffee was a big part of the draw.  It had such a nice, slightly sweet/spicy flavor.  I see they still sell it, even at their Hyde Park location, so that's gonna be my call.

THANK you.  This will be a home run stocking stuffer.

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I picked up a hand grinder. Been eyeing the 1zspresso K Ultra and it was 20% off during Black Friday. Man, my burr grinder turns beans to dust compared to this thing. 

I've noticed the grinds bloom/expand more, especially when I go a bit more coarser. I get more of a flavor profile, too. I don't think I've ever actually discerned a flavor note listed on a bag, But I can definitely detect notes of...something.

 I re-read @alphahydro's experiments as I've been experimenting with grind settings, ratio, and brew time with the hand grinder. Maybe it's just because I've been experimenting more, but when I altered brew time by a minute, it was the first time the difference a minute makes was so clear and obvious.

I used the 20:280 ratio. I've been using this Coffee Chronicler recipe but taking a bit longer. Closing the switch around 1min and opening it around 2:15-2:20, finishing around 2:45-3min. Previously I'd been experimenting with longer brew times, usually around 4-5min. 

Edited by CurlyDumps
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32 minutes ago, CurlyDumps said:

They're popular in the coffee hobby world because you can get high quality burrs at a reasonable price point. In the last two-ish years I've gone from $20 blade grinder to $200 Amish grinder.

yeah, just busting balls.   My son has a hand grinder.

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On 12/22/2024 at 7:21 PM, jimmyjazz said:

Man, I totally forgot about Curra's coffee.  My wife and I lived in Travis Heights up until ~ 2003 and we would hit up Curra's on Oltorf most weekends, and their coffee was a big part of the draw.  It had such a nice, slightly sweet/spicy flavor.  I see they still sell it, even at their Hyde Park location, so that's gonna be my call.

THANK you.  This will be a home run stocking stuffer.

Now finishing my first mug of Curra's.  Great balls of fire, that's fantastic coffee.

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  • 3 weeks later...
4 hours ago, bureaucrat said:

Any suggestions on how to avoid static buildup when grinding coffee?

I have a Capresso burr grinder - I'm sure there are better grinders out there but it does a decent enough job. The static buildup with it is nuts though. Just creates a huge mess as it clings to the machine and elsewhere. 

ATK says to sprinkle a little water in the beans, but I have never tried it. It's one of the main issues with the plastic Capresso machines. 

https://www.americastestkitchen.com/articles/8302-how-to-reduce-coffee-grinder-static

 

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image.thumb.png.bba4a1687e42b0853f5d70f008154cd8.png

 

I like my Breville Barista Pro that I got during covid.

I have tried many varieties of coffee using it, and the one I enjoy pulling espresso the most is one you can get from Costco/HEB/etc. or directly from their https://rutamayacoffee.com/ site - Ruta Maya: Dark Roast.

It's arabica coffee from Chiapas, Mexico, that's distributed from here in Austin. Their site doesn't say whether they roast it here or in Mexico. 

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2 hours ago, Chips O'Toole said:

ATK says to sprinkle a little water in the beans, but I have never tried it. It's one of the main issues with the plastic Capresso machines. 

https://www.americastestkitchen.com/articles/8302-how-to-reduce-coffee-grinder-static

 

Pass your fingers under a stream of water and flick the water off, so that your fingers are just a little damp. Then run them through the beans in the hopper before you grind them.

If that doesn't give you guys something to work with, I'm not sure what will.

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7 hours ago, bureaucrat said:

Any suggestions on how to avoid static buildup when grinding coffee?

I have a Capresso burr grinder - I'm sure there are better grinders out there but it does a decent enough job. The static buildup with it is nuts though. Just creates a huge mess as it clings to the machine and elsewhere. 

I had the same problem with a Capresso burr grinder.  Went with a Gaggia MDF after that and, ultimately, a super automatic.  I never could figure out the static problem with the Carpresso.  For drip coffee, I now just use a whirly-bird grinder and ask for forgiveness later.

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21 hours ago, bureaucrat said:

Any suggestions on how to avoid static buildup when grinding coffee?

I have a Capresso burr grinder - I'm sure there are better grinders out there but it does a decent enough job. The static buildup with it is nuts though. Just creates a huge mess as it clings to the machine and elsewhere. 

 

17 hours ago, Chips O'Toole said:

ATK says to sprinkle a little water in the beans, but I have never tried it. It's one of the main issues with the plastic Capresso machines. 

https://www.americastestkitchen.com/articles/8302-how-to-reduce-coffee-grinder-static

 

 

I can confirm this makes a difference. I have an M2 upgraded Encore at our vacation house and a Virtuoso at home. For the Encore I measure out then grind and started doing the water drops to my batches - night and day. My counter used to be covered with coffee grounds when I pulled the bin and they would just fly around because of the static. The water cut this down immediately. You don't need a lot like just a few drops, so don't go crazy.

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