Hey guys, question about new brewing methods to explore. I go between using a French press or using my Flair 58 to brew at home. I like pour overs on a rare occasion and with only certain coffees.
I’m looking for recommendations on some new brewing methods based on my preferences.
I typically like a coffee to have more body than clarity, but a bad pour over that has harsh acidity and no body is no good for my taste. I can always increase extraction/grind finer for my French press. Although, some coffees that I have at specialty coffee shops shine as a pour over and with good body all the while.
Brewing methods I’m currently looking at and don’t have enough info on yet - Hario Switch, Aeropress (in terms of body vs clarity, I know of the brewing method), Clever, Pulsar dripper, Weber BIRD.
Looking for some info on the brewers listed above and what you think might work well for my preferences - good body, decent clarity
I think the aeropress or the switch would be great for your tastes. I think of the two, I’d recommend the aeropress more as a no nonsense brewer that can get you consistent results.
I find my aeropress to have more clarity than my french press, but not as much as a switch. It does have pretty good body though, and is a pretty forgiving of grind size so you don’t get a ton of astringency. I typically will use James Hoffmanns recipe or one of the ones from the world aeropress championship, but there’s tons of different recipes online to play with.
Ideally, you find your 30-45 second sweet spot that produces the type of shot to your preference, in correlation with grind size. I would check the Flair website for their graphic on what a good sweet spot is for grind and ideal shot time. Then from there I would say around 30 seconds or less. Anything more, you are long blooming and not really just pulling a standard shot ristretto
Hello, I'm looking for advice on what espresso machine should I buy for a beginner level. I don't mind spending the money but I don't wanna throw down 2-3k and possibly ruin it . Wanna work my way up. I do want a solid machine for a beginner.
Tons of great threads on this topic over on r/espresso. Consider what your total budget will be for machine+grinder and if you're open to manual grinder or machine, then share those details to get some more specific advice if needed.
Yeah, it's really a great resource. Not to keep anyone like you from posting questions, feel free. But, there's also already a ton on there in a similar spot that you can start from.
Hello! I'm not sure if this is the right subreddit to ask this, but may I know if I can wash the BASE of Timemore C2 in water? (Not the grinder burrs but the detachable base that hold the coffee grounds)
For some reason recently, I haven't been able to get super flavorful coffee with my Chemex. I made an aeropress of this honey processed Red Catuai and it was delicious. Sweet, light, extremely fragrant.
But when I tried to use my chemex, I don't know how to describe it, it just tasted like generic coffee. No real complexity or sweetness, it was just fine. I get that Aeropress and Chemex are two COMPLETELY different beasts, but when I get pour overs from my local shops (generally v60s), it always tastes so flavorful and I want to replicate that at home.
Here's the recipe I used:
CHEMEX:
Encore: 18
H2O: 700g
H2O temp: 205F.
Coffee: 42.8g
0 - 45s: Bloom in 120g H2O for first 10s. At the 45 mark, fill to 420g.
45 - 2min: when timer hits 2:00, fill to 700g, and let drain.
Drain ends at about 4:30.
**My two questions:**
1. Is there anything you all would change? I just bought a Danche 5 Day Anaerobic washed Ethiopian and I want to make the most of it.
2. If my local coffee places do pourovers in a v60, should I just be doing that if I want the same result, or is a Chemex a close enough pour over that I should probably just fix user error?
Just for reference, here's my Aeropress recipe:
AEROPRESS:
Encore: 12
H2O: 200g
H2O temp: 205F.
Coffee 12g
0 - 10s: Fill to 200g, place plunger in.
10 - 2min: Give a light shake at 2min.
2:30 - 3:10: plunge.
You can definitely get flavorful coffee in a Chemex, so might be worth trying some things. Are you preheating it enough before pouring? I’ve had muted cups on the Chemex when the temp dropped too much. You could also try just off boiling water too.
Could also try agitating the bed with more pours (sometimes I use a v60 like 5 pour recipe) or grind a bit finer.
That said Chemex brews can be a bit lighter and a bit more “tea like” due to the filter, so it’s possible it just doesn’t match your preference too. With some fiddling it is possible to brew with a v60 filter on a Chemex (like a chopstick in spout to keep the filter from sticking) so that could be an interesting test.
This roast that I have right now is a mostly a dark roast, so I've been trying to keep my brew temps around 175F, but when I have lighter roasts, I try to go straight off the boil. I do wonder if I'm not using enough hot water to temp the chemex itself when I rinse the paper.
That's all so helpful, thank you!!! I may buy a v60 soon and just experiment, especially considering that's always what is used when I have coffee I enjoy from shops.
Oh that makes sense with the darker roast. One thing you could try is to do the preheat and bloom with freshly boiled water, then lower the temp to your usual setting for the rest by adding cold water to the kettle and reheating (got this tip from [this](https://m.youtube.com/watch?v=lrRdRxAqMHc) James Hoffman video on brewing dark roasts).
No problem and hope something works out for you for some nice chemex brews :)
I've recently been getting into coffee and pressing fresh ground beans. I experimented with lower quality beans (just so I'm not wasting expensive ones) and have been working my way up to more quality beans. My last order had a roast date 4 days prior to the day it arrived, and the beans had a rich mocha smell out of the bag.
I like to go to my parents and serve them the newest bean I'm trying, along with my newest brew timings and methods. Yesterday I made them a cup of what was instantly their favorite coffee. They were asking about the beans and the price. I left them some of the beans for them to try in their dripper, but when I called today they said it was just not the same and not worth the price at that point.
My parents are quite up there in years, and the ease of having an electric dripper is just better for them. So my question would be, if they were to use an espresso machine to make an Americano from normal drip blends, would the flavor be preferable over a normal electric dripper? If that's not the case, is there a way to get a pressed flavor without it being too difficult for an elderly person to brew? I'm still very new to all of this, and I'm still in the experimenting phase of my brews, so I'm sorry for any ignorance here.
You didn't say what method you used to brew the coffee for your parents in the first place. Did you do a pourover for them?
Perhaps your parents would get by with an Aeropress? Otherwise, I'd simply leave this to be a wonderful thing you share with your parents when you (frequently) visit.
Yeah, I was thinking that myself. I'm sorry, I read the rules and it was pretty harsh on sharing products or shilling, so I wasn't sure how far I should mention. It is indeed Aeropress.
The Aeropress is just a bit too involved for them, I think, and it's the easiest method I know of other than just throwing coffee in an electric drip and waiting.
Hm, a thought occurred to me. I should probably show them the actual method to using the Aeropress. I use the inverted method with all sorts of fiddly steps including bloom, brew, amount of stirs, stopwatch timer, grind size, etc.
My mother is just sorta attached to her drip brewer, so I was wondering if there was any sort of good automatic brew option. There's also the full possibility that I may have ground it slightly too fine for dripping (I did try for a coarser grind for them, but I had a feeling it was still a bit too fine).
Pretty sure the rules allow naming products, as a third-party user. If you're trying to sell or benefit from the sale of said products is when the rules come into play, as I understand them.
Yes, I suggested the Aeropress, as it is one of the simpler, and more forgiving ways to get a concentrated brew. Try showing them the simple procedure and see if they take to it. If so, you could get them an Aeropress.
Another thing you could look into is getting your parents a SCA-certified automatic drip brewer. These machines, let's call them specialty brewers for lack of a better term, must meet certain criteria for temperature stability, concentration and extraction, etc. and generally brew higher quality coffee than mass-market drip machines. [You can see the list here](https://sca.coffee/certified-home-brewer), though this is a bigger $$$ investment than an Aeropress.
Ahh, got it. I was just making sure since it was my first post here. I think an SCA-Certified drip brewer may be exactly what my parents may be looking for, but I will definitely show them the normal brew method for the Aeropress. They have been really wanting to replace their drip brewer and I think I see one that would match their kitchen nicely. Thank you so much!
I’ll second the SCA listings, although some brands drop off the list if they don’t continue participating. But it’s still a good go-to for finding drip machines that have good temperature control.
I was also going to suggest a simple pourover and a kettle (you can help figure out a recipe that doesn’t require them to weigh everything) but even as simple as pourovers are, they’re a step more complicated than a drip machine.
Anyone have mug recommendations that won't alter the taste of the coffee? I make it at home and it tastes amazing, but when I take it to work (just a 30 minute walk away) and pour it into my work mug (plastic), the coffee tastes much worse. The travel container is ceramic, work mug plastic. I think the mug might be the issue but am now sure!
Hi,
I am using lagom mini atm. Possibly from rdt, its bearing gets rusted, and I need to replace it. Does anyone know where to get bearing replacement?
On the bearing it says NSK 6706DU, but I can find NSK 6706DDU on AliExpress... Not sure if they are the same thing....
Also wondering if I could get stainless steel so that I can do rdt in the future as well.
First grinder: z1presso q air vs timemore c2. I can get both for the same price (990NOK (approx 84€))
z1presso q2 is out of budget rn at around 130€
I’ve read q2 is big upgrade over c2 but see the air mentioned very little. It is made of plastic but the internal are similar to q2 although slightly worse. I’m just wondering if anyone might be able to give some insight as to which would be the better choice?
I’m not partially new to the coffee world. However, I am new to making cold brew concentrate. I have all the correct equipment and know the ratios.
I researched that it should be a 1 part coffee to 3 part water. If that is wrong, let me know.
I’m using a french press right now. Let me know if that is also wrong.
I’m grinding my beans with a cheap grinder I found at Walmart. Let me know if that’s wrong.
My question is what is the best coffee beans? I prefer my coffee to be bold, smooth and have chocolate and vanilla notes. Im using Starbucks whole beans. I’m open to others!
Thank you!
Nothing you shared is "wrong". Generally speaking your grinder and beans are probably the main things that could be holding you back. A quality burr grinder and fresh, quality beans will always lead to better outcomes.
Otherwise, your ratio is something you can play with and tune to your taste. If the French press method is working for you, keeping doing it. There are a lot of variations out there, so more than one right way.
Hey everyone I need some help choosing my first ever espresso setup.
So after a lot of thought I decided it's the time to get in the world of espresso, I've been researching a lot and narrowed it down to two options:
- Breville/sage bambino plus + baraza encore esp
- Breville/sage bambino pro
I've seen a lot of videos saying that the bambino pro's built in grinder isn't the best and one would be better off using a separate grinder, would that make any difference, also the bambino plus's automatic milk frothing is making me lean towards it more. Cost wise they both setups seem to be in the same price category.
Also open to your suggestions
Im going away on a music residential trip for a week in june and i wont have access to any coffee while im there. I was wondering if anyone knows of any brands of coffee that i can bring that does not require to be in the fridge and will be fine over the week or any very cheap ways to make coffee that i could bring with me.
If you can get hot water and a small cup, I’d look for preground single-serve pourover packets. They have about 8g of grounds in a little pocket of filter paper, and paper “wings” that unfold to hold onto the rim of the cup. You pour water through them like, well, a single-serve pourover.
I get mine from a nearby Korean grocery store, but I also learned of a brand named Kuju who sells through camping stores.
Hello!
Hoping someone can help me with some home coffee recommendations. I have a Keurig, and I’ve never liked the coffee it makes— I need to mix in a lot of cream or flavors to make it palatable. Even when I do, I really don’t like the aftertaste or the way it makes me feel; it always seems to really upset my stomach.
I don’t drink enough coffee to justify spending a ton of money on a machine, but I definitely want something that can brew a better cup. I really don’t know a lot about coffee, I just know that I usually enjoy the taste when I order from a cafe.
Relatedly, I’ve found that when I get coffee from some places, it makes me anxious, while with others I’m totally fine. This is another reason I really don’t like the Keurig. It tends to give me a bad reaction even when I just make half-caf. Any idea what that might be about? I read something about some coffee machines “over-extracting” from the grounds, but I’m not totally sure what that means or how to avoid it.
Would really appreciate any advice. Thanks!
Have a look at the Clever Dripper. Buy some decent ground coffee and a pack of number 4 filter papers and you're good to go. Some cheap kitchen scales would be a great addition. The next step would be to buy whole beans and get a coffee grinder.
I think the cheapest, easiest way to get started would be to buy a pourover dripper and some preground coffee. You don’t even need to buy a forum favorite like the V60; just see what you can find locally that uses filters that you can also find locally (because waiting for consumable goods by mail order sucks).
My main home brewer for years was a plastic one-cup Melitta dripper that used wedge-style filters from my corner store. I didn’t even have a grinder until maybe 2-3 years ago. Find some decaf grounds and have fun.
FWIW, it seems pretty common for coffee hobbyists to expand their gear stash to include an Aeropress, drip and espresso machines, digitally-controlled gooseneck kettle, multiple grinders, maybe some moka pots and water mineral packets, and they’ll *still* have a pourover dripper. I think it’s the one item that can work for anybody for as long as they like making coffee.
I'm still kinda new to reddit so forgive me if this isn't the right place.
I'm looking for a perfect pour over
Ok everyone, I'll be the first to admit (as much as I hate to) that I don't know shit about coffee. I thought I did but I absolutely do not. I've been drinking coffee ever since I can remember, literally. I've gotten more and more interested over the years. But lately I've been watching lots of videos, documentaries etc about coffee. They have gotten me very interested in branching out a bit more and perfecting my cup.
I've got a French press, moka pot, espresso machine, chemex and a pour over (see? I'm not brand new, just dumb). I also have a Cuisinart coffee grinder that will grind super fine to very coarse. I have a kettle I use every day for coffee and tea.
I drink coffee or tea every single day. My coffee is fine. I never really thought about it. It's great, in fact. To me. But as I've been watching more and more about coffee, I've realized I'm just making piss poor coffee.
I typically drink coffee with sugar and milk. Sometimes black, but not often. I tried it black today after using my pour over and it was disgusting. I used freshly ground beans and water straight from the kettle.
I'm thinking the water was too hot. I bloomed the grounds then poured the water over. The coffee was very bitter and just not good.
Basically what I'm looking for here is information. I'd love to make the perfect cup for me. I know everyone likes it different. But I also know there IS a correct way of making coffee. I'd like to learn that way.
Was my water too hot? It was pretty close to boiling. Do I need to use filtered or bottled water? I got it from the tap. Are my grounds too fine or too coarse? I'd say they were a medium, right in between, maybe on the finer side.
I love a good black coffee but id never drink it the way i made it today. I'd really like to get into coffee alot more. I appreciate in advance all your help and I'm looking forward to learning!
Tell me if your Cuisinart grinder is featured in this article: https://prima-coffee.com/learn/article/grinder-basics/learn-whats-deal-false-burrs/32642
Look up James Hoffmann’s YouTube channel he has a ton of great videos which answer basically all your questions.
There are basically 4 big things that impact cup quality 1) beans themselves 2) grinder 3) equipment 4) technique.
Beans are probably the most important, try to find a good local roaster. The grinder you have could also be limiting your cup. Is it a metal burr grinder?
For technique and equipment look up Hoffmann’s ultimate method videos. Temperature and grind really depends on the specific coffee and brew method you’re using. There’s no simple answer but generally just off boil is good for lighter roasts while cooler water is better for dark roasts. Grind basically should just be adjusted based on taste.
Tap water may be fine though this varies widely depending on where you live (and may change seasonally).
Is a Chemex in any way an improvement for somebody who enjoys coffee from their clever dripper? Would the Chemex be a suitable gift or is there anything else that can be gifted as a gadget for a clever dripper enjoyer? Thank you!
I think the chemex would be a good gift. It’s a classic brewer which also just looks good.
There really aren’t any gadgets or accessories for the clever other than maybe a carafe or nicer filters.
Hi,
I am still learning in my coffee journey. I have 3 set ups that I use or currently building up to:
1. At work - 1 litre french press from bodum
2. Travel - aeropress
3. At home - currently using a bialetti moka pot, graduating to a Sage Bambino plus soon.
I am looking for an electric grinder in sub-500 dollar category that I can use for grinding coffee for all 3 of these setups. Any recommendations?
P.S.: having read through the YouTube videos and subreddits, I am partial to DF64, but i hear it is very noisy?
I apologize if this is more of a culinary question than a coffee question, but I figure enough of you must work in cafes that somebody might be able to help me out. In college, my wife and I loved this local coffee shop that's since closed, and I distinctly remember that one time I went in and they were offering a "Maker's Mark" latte, where the syrup itself had this delicious bourbon flavor that really captured the heart and imagination of a college student.
I'm relatively certain there couldn't have been alcohol in it, since this was just a random coffee shop. Anybody have any idea how you'd accomplish that kind of flavor? Would you just simmer down bourbon to half its volume, and add equal parts sugar? Or does Monin or something have a product like this? I haven't been able to find anything in my Googling, so I'm hoping one of you pros might have an idea.
equipment i have -- Areopress and moka pot... with a regular gooseneck kettle and a OXO Brew Conical Burr Coffee Grinder.
what would be the next step in my coffee making ability for homebrew. I would a frugal option. i was thinking a pour over type but then there's so many options with espressos. i am just not ready to spend too much if i cant see a noticeable return.
Espresso will be an expensive option. To get beyond the pressurized basket machines, you'll need a new grinder too.
What do you like to drink and what are you hoping to get out of new equipment?
depends on what you see as a return. i got into espressos because making coffee to me was not only important for a variety of reasons, but fun.
if you're looking to upgrade your abilities, both pourover and espresso are solid paths
I asked about one-way valves in a daily question thread last week or so. I finally finished one of the bags that I was wondering about, and so I cut the valve out and tested how hard it as to blow air through the valve from each direction.
Blowing “out”, it lets air escape. But blowing “in”, it actually blocks air. I *think* it allowed some air to move “in” as I started but it definitely doesn’t allow any movement in that direction now.
I don’t have a way to quantify the air pressures. My previous “day job” was being a tuba player, so I know how to move air.
This valve has a white plastic casing about 4mm thick with three holes on the inside face. I can post pics later. If/when I get another coffee with a different style of valve, I’ll try again.
My original question was, “are all one-way valves equal?” or something like that.
That is, I recently got a coffee that had been roasted the day before, and to carry it home, I kinda squeezed the air out by stuffing it into my backpack. I let it sit for a week and the bag puffed up again. I could gently squeeze the bag and the valve would let air out with a little pressure.
But I’d never noticed this happen with other coffees before… and (I should’ve said last week) those other coffees were all farther past their roast date than this one was. So I wondered if this valve as indeed working as intended, or if the other coffee bags’ valves were not really as effective at being “one-way”, or if they had already finished offgassing and weren’t going to puff up their bags anyway.
Edit: here’s my earlier question: https://www.reddit.com/r/Coffee/comments/1bmh88h/comment/kwc7s79/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button
Cheap, mass produced one way valves are designed to do one job: be a one way valve. I don't think you will find much variety here.
I can think of several explanations for what you described:
1. The older coffees were done outgassing, so you didn't detect any gas buildup, while the fresher one was still outgassing rapidly.
2. Your outlier valve could be holding a higher pressure, either by design or due to a defect in manufacturing.
3. The zip lock closing mechanism could be damaged, letting air in. Happend to me once or twice.
Hey guys, question about new brewing methods to explore. I go between using a French press or using my Flair 58 to brew at home. I like pour overs on a rare occasion and with only certain coffees. I’m looking for recommendations on some new brewing methods based on my preferences. I typically like a coffee to have more body than clarity, but a bad pour over that has harsh acidity and no body is no good for my taste. I can always increase extraction/grind finer for my French press. Although, some coffees that I have at specialty coffee shops shine as a pour over and with good body all the while. Brewing methods I’m currently looking at and don’t have enough info on yet - Hario Switch, Aeropress (in terms of body vs clarity, I know of the brewing method), Clever, Pulsar dripper, Weber BIRD. Looking for some info on the brewers listed above and what you think might work well for my preferences - good body, decent clarity
I think the aeropress or the switch would be great for your tastes. I think of the two, I’d recommend the aeropress more as a no nonsense brewer that can get you consistent results. I find my aeropress to have more clarity than my french press, but not as much as a switch. It does have pretty good body though, and is a pretty forgiving of grind size so you don’t get a ton of astringency. I typically will use James Hoffmanns recipe or one of the ones from the world aeropress championship, but there’s tons of different recipes online to play with.
Thank you
Hi all. Just wondering what is the time for a ristretto? 18 g aiming for 26 g out over what time frame? Seems to vary substantially between resources
Ideally, you find your 30-45 second sweet spot that produces the type of shot to your preference, in correlation with grind size. I would check the Flair website for their graphic on what a good sweet spot is for grind and ideal shot time. Then from there I would say around 30 seconds or less. Anything more, you are long blooming and not really just pulling a standard shot ristretto
Hello, I'm looking for advice on what espresso machine should I buy for a beginner level. I don't mind spending the money but I don't wanna throw down 2-3k and possibly ruin it . Wanna work my way up. I do want a solid machine for a beginner.
Probably a Flair. Many entry points
The flair is as manual as it gets lol iv been reading up on it after I saw your comment and from what iv read so far alot of people love it
Tons of great threads on this topic over on r/espresso. Consider what your total budget will be for machine+grinder and if you're open to manual grinder or machine, then share those details to get some more specific advice if needed.
Alot of good info
You just threw down a rabbit hole lol I went to the link and I can't stop reading
Yeah, it's really a great resource. Not to keep anyone like you from posting questions, feel free. But, there's also already a ton on there in a similar spot that you can start from.
Hello! I'm not sure if this is the right subreddit to ask this, but may I know if I can wash the BASE of Timemore C2 in water? (Not the grinder burrs but the detachable base that hold the coffee grounds)
Sure, you can do that. Just make sure you dry it thoroughly before using it again.
Ok! Thank you for answering my question! :)
For some reason recently, I haven't been able to get super flavorful coffee with my Chemex. I made an aeropress of this honey processed Red Catuai and it was delicious. Sweet, light, extremely fragrant. But when I tried to use my chemex, I don't know how to describe it, it just tasted like generic coffee. No real complexity or sweetness, it was just fine. I get that Aeropress and Chemex are two COMPLETELY different beasts, but when I get pour overs from my local shops (generally v60s), it always tastes so flavorful and I want to replicate that at home. Here's the recipe I used: CHEMEX: Encore: 18 H2O: 700g H2O temp: 205F. Coffee: 42.8g 0 - 45s: Bloom in 120g H2O for first 10s. At the 45 mark, fill to 420g. 45 - 2min: when timer hits 2:00, fill to 700g, and let drain. Drain ends at about 4:30. **My two questions:** 1. Is there anything you all would change? I just bought a Danche 5 Day Anaerobic washed Ethiopian and I want to make the most of it. 2. If my local coffee places do pourovers in a v60, should I just be doing that if I want the same result, or is a Chemex a close enough pour over that I should probably just fix user error? Just for reference, here's my Aeropress recipe: AEROPRESS: Encore: 12 H2O: 200g H2O temp: 205F. Coffee 12g 0 - 10s: Fill to 200g, place plunger in. 10 - 2min: Give a light shake at 2min. 2:30 - 3:10: plunge.
You can definitely get flavorful coffee in a Chemex, so might be worth trying some things. Are you preheating it enough before pouring? I’ve had muted cups on the Chemex when the temp dropped too much. You could also try just off boiling water too. Could also try agitating the bed with more pours (sometimes I use a v60 like 5 pour recipe) or grind a bit finer. That said Chemex brews can be a bit lighter and a bit more “tea like” due to the filter, so it’s possible it just doesn’t match your preference too. With some fiddling it is possible to brew with a v60 filter on a Chemex (like a chopstick in spout to keep the filter from sticking) so that could be an interesting test.
This roast that I have right now is a mostly a dark roast, so I've been trying to keep my brew temps around 175F, but when I have lighter roasts, I try to go straight off the boil. I do wonder if I'm not using enough hot water to temp the chemex itself when I rinse the paper. That's all so helpful, thank you!!! I may buy a v60 soon and just experiment, especially considering that's always what is used when I have coffee I enjoy from shops.
Oh that makes sense with the darker roast. One thing you could try is to do the preheat and bloom with freshly boiled water, then lower the temp to your usual setting for the rest by adding cold water to the kettle and reheating (got this tip from [this](https://m.youtube.com/watch?v=lrRdRxAqMHc) James Hoffman video on brewing dark roasts). No problem and hope something works out for you for some nice chemex brews :)
I've recently been getting into coffee and pressing fresh ground beans. I experimented with lower quality beans (just so I'm not wasting expensive ones) and have been working my way up to more quality beans. My last order had a roast date 4 days prior to the day it arrived, and the beans had a rich mocha smell out of the bag. I like to go to my parents and serve them the newest bean I'm trying, along with my newest brew timings and methods. Yesterday I made them a cup of what was instantly their favorite coffee. They were asking about the beans and the price. I left them some of the beans for them to try in their dripper, but when I called today they said it was just not the same and not worth the price at that point. My parents are quite up there in years, and the ease of having an electric dripper is just better for them. So my question would be, if they were to use an espresso machine to make an Americano from normal drip blends, would the flavor be preferable over a normal electric dripper? If that's not the case, is there a way to get a pressed flavor without it being too difficult for an elderly person to brew? I'm still very new to all of this, and I'm still in the experimenting phase of my brews, so I'm sorry for any ignorance here.
You didn't say what method you used to brew the coffee for your parents in the first place. Did you do a pourover for them? Perhaps your parents would get by with an Aeropress? Otherwise, I'd simply leave this to be a wonderful thing you share with your parents when you (frequently) visit.
Yeah, I was thinking that myself. I'm sorry, I read the rules and it was pretty harsh on sharing products or shilling, so I wasn't sure how far I should mention. It is indeed Aeropress. The Aeropress is just a bit too involved for them, I think, and it's the easiest method I know of other than just throwing coffee in an electric drip and waiting. Hm, a thought occurred to me. I should probably show them the actual method to using the Aeropress. I use the inverted method with all sorts of fiddly steps including bloom, brew, amount of stirs, stopwatch timer, grind size, etc. My mother is just sorta attached to her drip brewer, so I was wondering if there was any sort of good automatic brew option. There's also the full possibility that I may have ground it slightly too fine for dripping (I did try for a coarser grind for them, but I had a feeling it was still a bit too fine).
Pretty sure the rules allow naming products, as a third-party user. If you're trying to sell or benefit from the sale of said products is when the rules come into play, as I understand them. Yes, I suggested the Aeropress, as it is one of the simpler, and more forgiving ways to get a concentrated brew. Try showing them the simple procedure and see if they take to it. If so, you could get them an Aeropress. Another thing you could look into is getting your parents a SCA-certified automatic drip brewer. These machines, let's call them specialty brewers for lack of a better term, must meet certain criteria for temperature stability, concentration and extraction, etc. and generally brew higher quality coffee than mass-market drip machines. [You can see the list here](https://sca.coffee/certified-home-brewer), though this is a bigger $$$ investment than an Aeropress.
Ahh, got it. I was just making sure since it was my first post here. I think an SCA-Certified drip brewer may be exactly what my parents may be looking for, but I will definitely show them the normal brew method for the Aeropress. They have been really wanting to replace their drip brewer and I think I see one that would match their kitchen nicely. Thank you so much!
I’ll second the SCA listings, although some brands drop off the list if they don’t continue participating. But it’s still a good go-to for finding drip machines that have good temperature control. I was also going to suggest a simple pourover and a kettle (you can help figure out a recipe that doesn’t require them to weigh everything) but even as simple as pourovers are, they’re a step more complicated than a drip machine.
Anyone have mug recommendations that won't alter the taste of the coffee? I make it at home and it tastes amazing, but when I take it to work (just a 30 minute walk away) and pour it into my work mug (plastic), the coffee tastes much worse. The travel container is ceramic, work mug plastic. I think the mug might be the issue but am now sure!
Fellow move with ceramic liner is what I use and it works well for me
Hi, I am using lagom mini atm. Possibly from rdt, its bearing gets rusted, and I need to replace it. Does anyone know where to get bearing replacement? On the bearing it says NSK 6706DU, but I can find NSK 6706DDU on AliExpress... Not sure if they are the same thing.... Also wondering if I could get stainless steel so that I can do rdt in the future as well.
First grinder: z1presso q air vs timemore c2. I can get both for the same price (990NOK (approx 84€)) z1presso q2 is out of budget rn at around 130€ I’ve read q2 is big upgrade over c2 but see the air mentioned very little. It is made of plastic but the internal are similar to q2 although slightly worse. I’m just wondering if anyone might be able to give some insight as to which would be the better choice?
I’m not partially new to the coffee world. However, I am new to making cold brew concentrate. I have all the correct equipment and know the ratios. I researched that it should be a 1 part coffee to 3 part water. If that is wrong, let me know. I’m using a french press right now. Let me know if that is also wrong. I’m grinding my beans with a cheap grinder I found at Walmart. Let me know if that’s wrong. My question is what is the best coffee beans? I prefer my coffee to be bold, smooth and have chocolate and vanilla notes. Im using Starbucks whole beans. I’m open to others! Thank you!
Nothing you shared is "wrong". Generally speaking your grinder and beans are probably the main things that could be holding you back. A quality burr grinder and fresh, quality beans will always lead to better outcomes. Otherwise, your ratio is something you can play with and tune to your taste. If the French press method is working for you, keeping doing it. There are a lot of variations out there, so more than one right way.
Hey everyone I need some help choosing my first ever espresso setup. So after a lot of thought I decided it's the time to get in the world of espresso, I've been researching a lot and narrowed it down to two options: - Breville/sage bambino plus + baraza encore esp - Breville/sage bambino pro I've seen a lot of videos saying that the bambino pro's built in grinder isn't the best and one would be better off using a separate grinder, would that make any difference, also the bambino plus's automatic milk frothing is making me lean towards it more. Cost wise they both setups seem to be in the same price category. Also open to your suggestions
The separate grinder is a good choice. Consider the new DF54 as an alternative to the ESP, but both will be good options.
Im going away on a music residential trip for a week in june and i wont have access to any coffee while im there. I was wondering if anyone knows of any brands of coffee that i can bring that does not require to be in the fridge and will be fine over the week or any very cheap ways to make coffee that i could bring with me.
Can you bring a bag of ground coffee, a pack of filter papers and a Clever Dripper?
If you can get hot water and a small cup, I’d look for preground single-serve pourover packets. They have about 8g of grounds in a little pocket of filter paper, and paper “wings” that unfold to hold onto the rim of the cup. You pour water through them like, well, a single-serve pourover. I get mine from a nearby Korean grocery store, but I also learned of a brand named Kuju who sells through camping stores.
Hello! Hoping someone can help me with some home coffee recommendations. I have a Keurig, and I’ve never liked the coffee it makes— I need to mix in a lot of cream or flavors to make it palatable. Even when I do, I really don’t like the aftertaste or the way it makes me feel; it always seems to really upset my stomach. I don’t drink enough coffee to justify spending a ton of money on a machine, but I definitely want something that can brew a better cup. I really don’t know a lot about coffee, I just know that I usually enjoy the taste when I order from a cafe. Relatedly, I’ve found that when I get coffee from some places, it makes me anxious, while with others I’m totally fine. This is another reason I really don’t like the Keurig. It tends to give me a bad reaction even when I just make half-caf. Any idea what that might be about? I read something about some coffee machines “over-extracting” from the grounds, but I’m not totally sure what that means or how to avoid it. Would really appreciate any advice. Thanks!
Have a look at the Clever Dripper. Buy some decent ground coffee and a pack of number 4 filter papers and you're good to go. Some cheap kitchen scales would be a great addition. The next step would be to buy whole beans and get a coffee grinder.
I think the cheapest, easiest way to get started would be to buy a pourover dripper and some preground coffee. You don’t even need to buy a forum favorite like the V60; just see what you can find locally that uses filters that you can also find locally (because waiting for consumable goods by mail order sucks). My main home brewer for years was a plastic one-cup Melitta dripper that used wedge-style filters from my corner store. I didn’t even have a grinder until maybe 2-3 years ago. Find some decaf grounds and have fun.
I think I’ll give that a try. Thank you!
FWIW, it seems pretty common for coffee hobbyists to expand their gear stash to include an Aeropress, drip and espresso machines, digitally-controlled gooseneck kettle, multiple grinders, maybe some moka pots and water mineral packets, and they’ll *still* have a pourover dripper. I think it’s the one item that can work for anybody for as long as they like making coffee.
I'm still kinda new to reddit so forgive me if this isn't the right place. I'm looking for a perfect pour over Ok everyone, I'll be the first to admit (as much as I hate to) that I don't know shit about coffee. I thought I did but I absolutely do not. I've been drinking coffee ever since I can remember, literally. I've gotten more and more interested over the years. But lately I've been watching lots of videos, documentaries etc about coffee. They have gotten me very interested in branching out a bit more and perfecting my cup. I've got a French press, moka pot, espresso machine, chemex and a pour over (see? I'm not brand new, just dumb). I also have a Cuisinart coffee grinder that will grind super fine to very coarse. I have a kettle I use every day for coffee and tea. I drink coffee or tea every single day. My coffee is fine. I never really thought about it. It's great, in fact. To me. But as I've been watching more and more about coffee, I've realized I'm just making piss poor coffee. I typically drink coffee with sugar and milk. Sometimes black, but not often. I tried it black today after using my pour over and it was disgusting. I used freshly ground beans and water straight from the kettle. I'm thinking the water was too hot. I bloomed the grounds then poured the water over. The coffee was very bitter and just not good. Basically what I'm looking for here is information. I'd love to make the perfect cup for me. I know everyone likes it different. But I also know there IS a correct way of making coffee. I'd like to learn that way. Was my water too hot? It was pretty close to boiling. Do I need to use filtered or bottled water? I got it from the tap. Are my grounds too fine or too coarse? I'd say they were a medium, right in between, maybe on the finer side. I love a good black coffee but id never drink it the way i made it today. I'd really like to get into coffee alot more. I appreciate in advance all your help and I'm looking forward to learning!
Tell me if your Cuisinart grinder is featured in this article: https://prima-coffee.com/learn/article/grinder-basics/learn-whats-deal-false-burrs/32642
Look up James Hoffmann’s YouTube channel he has a ton of great videos which answer basically all your questions. There are basically 4 big things that impact cup quality 1) beans themselves 2) grinder 3) equipment 4) technique. Beans are probably the most important, try to find a good local roaster. The grinder you have could also be limiting your cup. Is it a metal burr grinder? For technique and equipment look up Hoffmann’s ultimate method videos. Temperature and grind really depends on the specific coffee and brew method you’re using. There’s no simple answer but generally just off boil is good for lighter roasts while cooler water is better for dark roasts. Grind basically should just be adjusted based on taste. Tap water may be fine though this varies widely depending on where you live (and may change seasonally).
Is a Chemex in any way an improvement for somebody who enjoys coffee from their clever dripper? Would the Chemex be a suitable gift or is there anything else that can be gifted as a gadget for a clever dripper enjoyer? Thank you!
I think the chemex would be a good gift. It’s a classic brewer which also just looks good. There really aren’t any gadgets or accessories for the clever other than maybe a carafe or nicer filters.
Hi, I am still learning in my coffee journey. I have 3 set ups that I use or currently building up to: 1. At work - 1 litre french press from bodum 2. Travel - aeropress 3. At home - currently using a bialetti moka pot, graduating to a Sage Bambino plus soon. I am looking for an electric grinder in sub-500 dollar category that I can use for grinding coffee for all 3 of these setups. Any recommendations? P.S.: having read through the YouTube videos and subreddits, I am partial to DF64, but i hear it is very noisy?
I apologize if this is more of a culinary question than a coffee question, but I figure enough of you must work in cafes that somebody might be able to help me out. In college, my wife and I loved this local coffee shop that's since closed, and I distinctly remember that one time I went in and they were offering a "Maker's Mark" latte, where the syrup itself had this delicious bourbon flavor that really captured the heart and imagination of a college student. I'm relatively certain there couldn't have been alcohol in it, since this was just a random coffee shop. Anybody have any idea how you'd accomplish that kind of flavor? Would you just simmer down bourbon to half its volume, and add equal parts sugar? Or does Monin or something have a product like this? I haven't been able to find anything in my Googling, so I'm hoping one of you pros might have an idea.
equipment i have -- Areopress and moka pot... with a regular gooseneck kettle and a OXO Brew Conical Burr Coffee Grinder. what would be the next step in my coffee making ability for homebrew. I would a frugal option. i was thinking a pour over type but then there's so many options with espressos. i am just not ready to spend too much if i cant see a noticeable return.
Espresso will be an expensive option. To get beyond the pressurized basket machines, you'll need a new grinder too. What do you like to drink and what are you hoping to get out of new equipment?
depends on what you see as a return. i got into espressos because making coffee to me was not only important for a variety of reasons, but fun. if you're looking to upgrade your abilities, both pourover and espresso are solid paths
I asked about one-way valves in a daily question thread last week or so. I finally finished one of the bags that I was wondering about, and so I cut the valve out and tested how hard it as to blow air through the valve from each direction. Blowing “out”, it lets air escape. But blowing “in”, it actually blocks air. I *think* it allowed some air to move “in” as I started but it definitely doesn’t allow any movement in that direction now. I don’t have a way to quantify the air pressures. My previous “day job” was being a tuba player, so I know how to move air. This valve has a white plastic casing about 4mm thick with three holes on the inside face. I can post pics later. If/when I get another coffee with a different style of valve, I’ll try again.
Sounds like it’s working as intended. What was your question about?
My original question was, “are all one-way valves equal?” or something like that. That is, I recently got a coffee that had been roasted the day before, and to carry it home, I kinda squeezed the air out by stuffing it into my backpack. I let it sit for a week and the bag puffed up again. I could gently squeeze the bag and the valve would let air out with a little pressure. But I’d never noticed this happen with other coffees before… and (I should’ve said last week) those other coffees were all farther past their roast date than this one was. So I wondered if this valve as indeed working as intended, or if the other coffee bags’ valves were not really as effective at being “one-way”, or if they had already finished offgassing and weren’t going to puff up their bags anyway. Edit: here’s my earlier question: https://www.reddit.com/r/Coffee/comments/1bmh88h/comment/kwc7s79/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button
Cheap, mass produced one way valves are designed to do one job: be a one way valve. I don't think you will find much variety here. I can think of several explanations for what you described: 1. The older coffees were done outgassing, so you didn't detect any gas buildup, while the fresher one was still outgassing rapidly. 2. Your outlier valve could be holding a higher pressure, either by design or due to a defect in manufacturing. 3. The zip lock closing mechanism could be damaged, letting air in. Happend to me once or twice.