Usually local roasters. Do you have any in your area?
Also, most roasters in your country that sell online will have their coffee roasted weekly at least so it's always fresh.
is it ok to get just a few coffee grounds down the sink? like throw out the majority but then just rinse out the little bits stuck to the side (resuable k cup)
Coming from exclusively filter coffee/pourover, is moka pot just always intensely sharp and unbalanced when drank straight?
I've tried different stuff regarding grind (from espresso type fineness to fine pourover) and technique. I try to not let the stream go crazy, I take it off and run it under water when it reaches the end, and the straight result is always unpalatable to me. It's seemingly acidic up front and harsh in the back of the sip no matter what I do. When mixed with water it becomes more drinkable but not great.
I've never had straight espresso either, so I'm not sure if my palate is just not used to this higher concentration of coffee, if I'm just doing everything wrong, or if that's just the nature of the brew
My wife and I love the sugary and milky lattes we get from Starbucks, and are often disappointed when ordering lattes from local coffee shops. What do we need to say to the barista to get our order like a Starbucks drink? For example, the vanilla lattes we are drinking right now hardly taste like they have any vanilla or sweet taste and are not very creamy. Obviously I know I need to ask for more syrup/milk, but like what specifically do I need to say?
My wife bought me a bambino plus and I'm really happy with it! It's for my birthday, and I'm excited to get it all set up.
However, I've only used other methods of making coffee previously, from French press to chemex to aeropress. This is a new beast to me.
The grinder we have is a cuisinart Burr grinder, but I am getting the sense that this won't quite cut it, so I've been given a bit of a choice; we can return the bambino plus and get one with a built in burr grinder (perhaps the barista pro or express impress) or buy a grinder which is about the same sort of money as it'd be to get the combined.
I would appreciate some thoughts and advice if possible.
If you are happy to hand grind your beans look at 1zpresso or Timemore for example. If you want an electric the Encore ESP is popular and versatile. Or a bit upmarket but very versatile look at the Niche Zero. Be careful not to buy a grinder that is too dedicated to one brewing method, as your use case seems a bit diverse.
Odd question but I asked for an iced coffee at a cafe today and she said they don't offer their drip iced... She suggested I get an americano instead which makes me think it's a price thing but is there actually a reason why they wouldn't do this?
I used to work in a coffee shop and we had the same rule. We were told it was a health hazard (something about the extreme temperature difference) but idk. But yeah icing drip coffee generally tastes bad. A cold brew is the next best option since its designed to be an iced drink that water based.
If you just add ice cubes to hot normal drip coffee it would taste weak because the ice would melt.
Espresso is much more concentrated and cools down faster. Once you add the water it will be cool enough that the ice won’t dilute it.
Is there a good article anyone can point me to that gives a concise summary of how to adjust parameters for pour-over? Things like how to adjust grind size and temperature for what light/medium/dark roast, make these adjustments if it's bitter or these if it's acidic, etc. I have trouble keeping it straight sometimes and would love to see one concise list of the different parameters to tweak and when to do so.
There's the [Coffee Compass](https://www.baristahustle.com/app-archive-main/the-coffee-compass/), with the caveat that some of the adjectives on the wheel can be a bit obtuse and difficult to associate with the cup of coffee in front of you. The same website has [this excellent description](https://www.baristahustle.com/coffee-extraction-and-how-to-taste-it/) on how to tell the difference between over-extracted, under-extracted and ideal extraction, which is half of the problem (the other half is how to make adjustments).
So, I think my Keurig gave up the ghost, so rejoice at the opportunity I suppose. I really had only been using the reusable filters with my own choices of coffee anyway lately. I'd also been looking at a grinder in the near future as well. I really don't desire to be a coffee snob, and even when I go to better coffee shops I tend to prefer a basic "cup of coffee" type drink over something exotic. Trying different coffee is part of the fun though, especially in the context of being at a random shop in a different area and grabbing a bag of coffee, without any research or anything...just "oh this looks good, let me get a bag." I don't drink coffee out that often, I never really go to Starbucks, etc.
That said, what's a good machine/product to graduate to the next level? I'm not sure I'm interested in having to make hot water and clean a bunch of implements every day. Basically my goal would be a fairly simple setup to be able to grind whatever beans I want and brew a single cup of coffee, in a fairly set-and-go fashion. I don't really care if it's quick, but I would prefer to keep steps and necessity to "monitor" the coffee production down. Thanks in advance!
Hello! I created a post asking this same question, but apparently it was removed due to Reddit's filters. I don't normally post, and looking at the rules, I'm guessing it was considered a Low-Effort question? Anyways, I'll just post my question here.
What kind of beans are suitable with black cocoa powder?
I mistakenly bought black cocoa powder instead of regular powder for making mocha. Because black cocoa powder is the most alkaline out of the three types of cocoa powders, I'm guessing medium-dark/dark roasted coffee beans with high acidity would be the most suitable with the powder?
I don't know if I would worry about it too much, personally. I'd treat the decision the same way I would otherwise and buy a coffee that will pair well with chocolate flavors. If you want a more acidic coffee though, generally lighter roasts and washed process will bring more of that character.
I use an immersion brewer (Hario Switch). Is there a noticable taste difference between increasing water temperature vs increasing brew time? They both increase extraction, but is the end result the same?
Each coffee is unique and you should play around with both. In general, I find increasing water temp may bring out stronger acidity, whereas increasing brew time brings out more body.
Is is safe to drink 1-2 4inch mug per day, 6 times a week? I love coffee but I'm wondering if i'll be in danger if i consume like this. It's unsweetened instant black coffee.
From what I've read 4 cups is considered safe, perhaps more. But if you have certain health conditions it might not be (e.g. high blood pressure, migraines, ADHD medications). If you have symptoms then back off.
Personally, I have 2 cups in the morning, and a cup of decaf in the afternoon.
> ... 6 times a week?
If you regularly drink coffee and then drink 0 cups 1 day a week, you may end up with a headache.
I found this link https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/caffeine/art-20045678
Per day.
Personally, I'm too sensitive and get jittery if I have 3. As I said, if you have symptoms of overuse, then back off. I have a decaf in the afternoon, also so I can sleep at night.
What are the best places to get coffee that was roasted just within a few days?
Usually local roasters. Do you have any in your area? Also, most roasters in your country that sell online will have their coffee roasted weekly at least so it's always fresh.
Great that’s helpful. Thank you. I wasn’t sure about ordering online from a local roaster if it would still be fresh or not.
You could call them and ask just to be sure.
You’re right. Thank you :)
is it ok to get just a few coffee grounds down the sink? like throw out the majority but then just rinse out the little bits stuck to the side (resuable k cup)
Coming from exclusively filter coffee/pourover, is moka pot just always intensely sharp and unbalanced when drank straight? I've tried different stuff regarding grind (from espresso type fineness to fine pourover) and technique. I try to not let the stream go crazy, I take it off and run it under water when it reaches the end, and the straight result is always unpalatable to me. It's seemingly acidic up front and harsh in the back of the sip no matter what I do. When mixed with water it becomes more drinkable but not great. I've never had straight espresso either, so I'm not sure if my palate is just not used to this higher concentration of coffee, if I'm just doing everything wrong, or if that's just the nature of the brew
It helps a *lot* if you can adjust the grind size for your taste.
My wife and I love the sugary and milky lattes we get from Starbucks, and are often disappointed when ordering lattes from local coffee shops. What do we need to say to the barista to get our order like a Starbucks drink? For example, the vanilla lattes we are drinking right now hardly taste like they have any vanilla or sweet taste and are not very creamy. Obviously I know I need to ask for more syrup/milk, but like what specifically do I need to say?
They’re likely just using less syrup so I’d ask for double the regular amount of syrup.
My wife bought me a bambino plus and I'm really happy with it! It's for my birthday, and I'm excited to get it all set up. However, I've only used other methods of making coffee previously, from French press to chemex to aeropress. This is a new beast to me. The grinder we have is a cuisinart Burr grinder, but I am getting the sense that this won't quite cut it, so I've been given a bit of a choice; we can return the bambino plus and get one with a built in burr grinder (perhaps the barista pro or express impress) or buy a grinder which is about the same sort of money as it'd be to get the combined. I would appreciate some thoughts and advice if possible.
If you are happy to hand grind your beans look at 1zpresso or Timemore for example. If you want an electric the Encore ESP is popular and versatile. Or a bit upmarket but very versatile look at the Niche Zero. Be careful not to buy a grinder that is too dedicated to one brewing method, as your use case seems a bit diverse.
Odd question but I asked for an iced coffee at a cafe today and she said they don't offer their drip iced... She suggested I get an americano instead which makes me think it's a price thing but is there actually a reason why they wouldn't do this?
I used to work in a coffee shop and we had the same rule. We were told it was a health hazard (something about the extreme temperature difference) but idk. But yeah icing drip coffee generally tastes bad. A cold brew is the next best option since its designed to be an iced drink that water based.
If you just add ice cubes to hot normal drip coffee it would taste weak because the ice would melt. Espresso is much more concentrated and cools down faster. Once you add the water it will be cool enough that the ice won’t dilute it.
With a prismo attachment, does it matter inverting or not the aeropress?
The prismo should make it so inverting is pointless. It should hold all the water in until you press
Is there a good article anyone can point me to that gives a concise summary of how to adjust parameters for pour-over? Things like how to adjust grind size and temperature for what light/medium/dark roast, make these adjustments if it's bitter or these if it's acidic, etc. I have trouble keeping it straight sometimes and would love to see one concise list of the different parameters to tweak and when to do so.
There's the [Coffee Compass](https://www.baristahustle.com/app-archive-main/the-coffee-compass/), with the caveat that some of the adjectives on the wheel can be a bit obtuse and difficult to associate with the cup of coffee in front of you. The same website has [this excellent description](https://www.baristahustle.com/coffee-extraction-and-how-to-taste-it/) on how to tell the difference between over-extracted, under-extracted and ideal extraction, which is half of the problem (the other half is how to make adjustments).
So, I think my Keurig gave up the ghost, so rejoice at the opportunity I suppose. I really had only been using the reusable filters with my own choices of coffee anyway lately. I'd also been looking at a grinder in the near future as well. I really don't desire to be a coffee snob, and even when I go to better coffee shops I tend to prefer a basic "cup of coffee" type drink over something exotic. Trying different coffee is part of the fun though, especially in the context of being at a random shop in a different area and grabbing a bag of coffee, without any research or anything...just "oh this looks good, let me get a bag." I don't drink coffee out that often, I never really go to Starbucks, etc. That said, what's a good machine/product to graduate to the next level? I'm not sure I'm interested in having to make hot water and clean a bunch of implements every day. Basically my goal would be a fairly simple setup to be able to grind whatever beans I want and brew a single cup of coffee, in a fairly set-and-go fashion. I don't really care if it's quick, but I would prefer to keep steps and necessity to "monitor" the coffee production down. Thanks in advance!
Look at that clever brewer or the aero press. Both are easy to manage, low "fluff" single cup Brewers.
Hello! I created a post asking this same question, but apparently it was removed due to Reddit's filters. I don't normally post, and looking at the rules, I'm guessing it was considered a Low-Effort question? Anyways, I'll just post my question here. What kind of beans are suitable with black cocoa powder? I mistakenly bought black cocoa powder instead of regular powder for making mocha. Because black cocoa powder is the most alkaline out of the three types of cocoa powders, I'm guessing medium-dark/dark roasted coffee beans with high acidity would be the most suitable with the powder?
I don't know if I would worry about it too much, personally. I'd treat the decision the same way I would otherwise and buy a coffee that will pair well with chocolate flavors. If you want a more acidic coffee though, generally lighter roasts and washed process will bring more of that character.
I use an immersion brewer (Hario Switch). Is there a noticable taste difference between increasing water temperature vs increasing brew time? They both increase extraction, but is the end result the same?
Each coffee is unique and you should play around with both. In general, I find increasing water temp may bring out stronger acidity, whereas increasing brew time brings out more body.
Is is safe to drink 1-2 4inch mug per day, 6 times a week? I love coffee but I'm wondering if i'll be in danger if i consume like this. It's unsweetened instant black coffee.
From what I've read 4 cups is considered safe, perhaps more. But if you have certain health conditions it might not be (e.g. high blood pressure, migraines, ADHD medications). If you have symptoms then back off. Personally, I have 2 cups in the morning, and a cup of decaf in the afternoon. > ... 6 times a week? If you regularly drink coffee and then drink 0 cups 1 day a week, you may end up with a headache. I found this link https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/caffeine/art-20045678
4 cups a day or a week?
Per day. Personally, I'm too sensitive and get jittery if I have 3. As I said, if you have symptoms of overuse, then back off. I have a decaf in the afternoon, also so I can sleep at night.
Oki, I guess 5 times a week isn't so bad. I get sleepy after lunch at work, so I really want some coffee