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I seem to lose about 2g of coffee in the grinder when it's set a little below the medium point. Is it normal for grinds to get stuck that much even when you're not grinding espresso levels of fine?
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Apr 18, 2012 02:18
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dema posted:
Looks like I know what grinder I will be buying in the near future. Everywhere I've looked so far has said that the new baratza is extremely good for the price
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Apr 18, 2012 03:37
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Can anyone post some guidelines on cold brewing coffee? I looked it up a while back found some wildly varying water-coffee ratios, 4:1, 1:1, etc.
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Apr 18, 2012 04:26
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that Vai sound posted:I seem to lose about 2g of coffee in the grinder when it's set a little below the medium point. Is it normal for grinds to get stuck that much even when you're not grinding espresso levels of fine? What grinder are you using?
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Apr 18, 2012 04:38
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Bob_McBob posted:What grinder are you using?
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Apr 18, 2012 05:35
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that Vai sound posted:It's one of the newer Baratza Virtuosos that comes with Preciso burrs. Barataza grinders pretty much all have exceptionally low retention because the grind path is so simple. You'll probably find those couple grams are stuck in the exit chute because of static. With my Maestro at work, I just tip it back and give it a little knock on the table and run the motor briefly to loosen it. If you don't want to do that, you could always try brushing it out.
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Apr 18, 2012 05:49
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PhazonLink posted:Can anyone post some guidelines on cold brewing coffee? I looked it up a while back found some wildly varying water-coffee ratios, 4:1, 1:1, etc. I usually do around 3:1 personally. 1:1 would be pretty insanely concentrated. At 3:1 I'd say you're around a 2x concentration, so mixing it with either half water or milk gets you right on point. I grind it somewhere in the medium-coarse range and just leave it on the counter overnight in a container and then filter it in the morning. It's a really forgiving way of making coffee. Bob_McBob posted:Barataza grinders pretty much all have exceptionally low retention because the grind path is so simple. You'll probably find those couple grams are stuck in the exit chute because of static. With my Maestro at work, I just tip it back and give it a little knock on the table and run the motor briefly to loosen it. If you don't want to do that, you could always try brushing it out. I do the same thing with my Capresso and it usually clears it out. I also do it just so that when I take the grind container out the remnants don't fall in the area should sit in and make a mess. rockcity fucked around with this message at 05:54 on Apr 18, 2012 |
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Apr 18, 2012 05:51
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Slapping the grinder around seems to have done the trick. I put in 23g and got out 24g. Next scale I buy will measure to the tenths.
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Apr 18, 2012 14:19
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rockcity posted:I usually do around 3:1 personally. 1:1 would be pretty insanely concentrated. At 3:1 I'd say you're around a 2x concentration, so mixing it with either half water or milk gets you right on point. I grind it somewhere in the medium-coarse range and just leave it on the counter overnight in a container and then filter it in the morning. It's a really forgiving way of making coffee. Stupid question, but is that by weight or volume?
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Apr 19, 2012 01:49
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PhazonLink posted:Stupid question, but is that by weight or volume? Volume. Water:coffee.
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Apr 19, 2012 02:13
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that Vai sound posted:Next scale I buy will measure to the tenths. This is so amazing for the price, it's my daily driver. I don't know why everyone doesn't keep one around their house if they're even slightly into coffee. I just got a Chemex for my birthday, it's really awesome but I haven't had much time to work out my ratios with it yet. I'm doing 500g water/30g coffee, because I like round numbers a lot and I usually brew two mugs at a time. The Intelligentsia seasonal espresso I was previously using in an aeropress is pretty good, but I'm going to have to really take advantage of the drat thing and get me a nice Ethiopian or Rwandan bean.
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Apr 19, 2012 02:49
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I've really started getting my espresso machine all figured out. My shots taste like chocolate yummy. At first I was using the pressurized portafilter on accident and I noticed that it made my shots much less flavorful compared to the non pressurized porta filter. I usually use around seventeen grams for a double shot. I forgot, I wanted to ask when to end the shot. I'm becoming familiar with the concept of blonding and how to spot it in the drop from the portafilter. Do you end the shot as soon as you spot the first streak of blonde in the pour, or after it becomes fully blonde? SweetJuicyTaco fucked around with this message at 04:01 on Apr 19, 2012 |
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Apr 19, 2012 03:53
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Whalley posted:http://www.amazon.com/gp/product/B001RF3XJ2/ I begrudgingly use these because they are cheap and have a good capacity, but compared to the better pocket scales I own, they are pretty annoying to use. My Triton T2 is quite significantly faster at updating and recognizing small differences, and better at locking on to a reading without any drift. They are also generally more accurate out of the box. Unfortunately, the 550g capacity means it's unsuitable for weighing water when doing pourover. I use it for everything I can get away with, and take out the SC-2KG when there is no alternative. Whalley posted:I just got a Chemex for my birthday, it's really awesome but I haven't had much time to work out my ratios with it yet. I'm doing 500g water/30g coffee, because I like round numbers a lot and I usually brew two mugs at a time. The Intelligentsia seasonal espresso I was previously using in an aeropress is pretty good, but I'm going to have to really take advantage of the drat thing and get me a nice Ethiopian or Rwandan bean. 500/30 is an excellent ratio if you are aiming for well-extracted medium-strength coffee. It's around what I typically use as a starting point for all brew methods. SweetJuicyTaco posted:I've really started getting my espresso machine all figured out. My shots taste like chocolate yummy. At first I was using the pressurized portafilter on accident and I noticed that it made my shots much less flavorful compared to the non pressurized porta filter. I usually use around seventeen grams for a double shot. The "blonding" point is rather subjective. A better way to monitor your shots is by extraction weight, pulling them into a cup on a tared scale. You can adjust the ratio as you like.
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Apr 19, 2012 08:17
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I use this one for weighing my grounds: Escali Primo Digital Multifunctional Scale http://www.amazon.com/Escali-P115C-Digital-Multifunctional-Chrome/dp/B0007GAWRS/ref=sr_1_17?s=kitchen&ie=UTF8&qid=1334847654&sr=1-17 Very fast and consistent. Doesn't drift like my previous kitchen scale.
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Apr 19, 2012 16:03
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http://www.youtube.com/watch?v=XxVYe-TE2eU&feature=player_embedded This is probably so much money for such bad coffee, oh well you buy these kinds of things for convenience not quality.
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Apr 20, 2012 14:36
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GrAviTy84 posted:http://www.youtube.com/watch?v=XxVYe-TE2eU&feature=player_embedded What's the point in having iPhone control if you still have to be right next to it in order to put your glass in place? You might as well just use the embedded controls. This video was posted before but it's good to see again for how dumb and decadent it is.
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Apr 20, 2012 15:42
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That video gets posted on coffee sites every month or two now. The "future of coffee" is a standard Scanomat vending unit (so you can imagine the drink quality) stuck in a cabinet, with some hoses run to a faucet on top. And iPhone interface instead of physical buttons.
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Apr 20, 2012 16:55
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El Disco posted:What's the point in having iPhone control if you still have to be right next to it in order to put your glass in place? You might as well just use the embedded controls. So you can put a cup under it the night before, then turn the machine on from bed, DUH 
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Apr 20, 2012 16:55
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So has anyone actually tried a cup from that contraption? I highly doubt it makes good coffee, but who knows, maybe it lives up to the hype....
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Apr 20, 2012 17:07
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Someone just needs to make an automatic Aeropress and be done with it.
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Apr 20, 2012 19:22
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swagger like us posted:Someone just needs to make an automatic Aeropress and be done with it. The Bunn Trifecta pretty much fits the bill. Unfortunately, even the home model costs $500.
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Apr 20, 2012 19:41
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swagger like us posted:Someone just needs to make an automatic Aeropress and be done with it. The coffee vending machine we had in our breakroom at one of my old jobs was basically that. Ground the beans, brewed quickly and pressed it through a filter. It was decent at brewing, the beans sucked though.
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Apr 20, 2012 20:21
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Bob_McBob posted:The Bunn Trifecta pretty much fits the bill. Unfortunately, even the home model costs $500. How about just a lever operated aeropress?
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Apr 20, 2012 20:49
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I went to high school with a bunch of the Bunn's (the actual family). Nicest people you'd ever meet 
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Apr 20, 2012 20:59
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swagger like us posted:Someone just needs to make an automatic Aeropress and be done with it. Isn't that sort of how a clover works?
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Apr 20, 2012 22:39
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I just got an aeropress. I'm enjoying how easy the cleanup is and I like the coffee, but plunging that bitch can take a lot of effort. It also makes me seriously consider getting a grinder that I don't hand crank because while my Skerton is fine for a coarse grind, it takes forever to get anything fine.
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Apr 21, 2012 16:05
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a handful of dust posted:Isn't that sort of how a clover works? Not exactly. Think of a clover as a reverse french press.
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Apr 21, 2012 21:34
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Astronaut Jones posted:Not exactly. Think of a clover as a reverse french press. More like an automated vacuum pot without the cool physics and theatrical aspects.
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Apr 21, 2012 23:52
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rockcity posted:More like an automated vacuum pot without the cool physics and theatrical aspects. From everything I've heard about them, it is a shame they'll only be used in Starbucks on burned bean.
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Apr 22, 2012 00:32
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nm posted:From everything I've heard about them, it is a shame they'll only be used in Starbucks on burned bean.
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Apr 22, 2012 01:19
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that Vai sound posted:Not quite. Trabant in Seattle owns two, and someone here mentioned their boss owns one. nm fucked around with this message at 02:01 on Apr 22, 2012 |
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Apr 22, 2012 01:59
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nm posted:Probably bought before starbucks bought the company that made them. Apparently they are no longer sold. Commonplace Coffee in Pittsburgh also has one. I asked them about it, and they told me they bought it before the company was bought by Starbucks, and they apparently bought a couple of used ones from other local coffeeshops (after the acquisition) to use for parts.
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Apr 22, 2012 05:52
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rockcity posted:More like an automated vacuum pot without the cool physics and theatrical aspects. Is there actually a vacuum involved? The piston is open on the top, I thought after brewing the coffee was just siphoned out of the bottom into the cup while the piston moved upwards to separate the grinds? From what I gather, after Starbucks announced they were acquiring Clover and closing down sales, a lot of coffee shops that had them sold theirs in protest.
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Apr 22, 2012 15:15
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Astronaut Jones posted:Is there actually a vacuum involved? The piston is open on the top, I thought after brewing the coffee was just siphoned out of the bottom into the cup while the piston moved upwards to separate the grinds? Yes, there is a vacuum effect involved. HowStuffWorks actually has a pretty good article on it. They describe it as a combination of both a french press and a vacuum pot. http://electronics.howstuffworks.com/gadgets/kitchen/clover-coffee-maker1.htm
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Apr 22, 2012 15:47
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rockcity posted:I usually do around 3:1 personally. 1:1 would be pretty insanely concentrated. At 3:1 I'd say you're around a 2x concentration, so mixing it with either half water or milk gets you right on point. I grind it somewhere in the medium-coarse range and just leave it on the counter overnight in a container and then filter it in the morning. It's a really forgiving way of making coffee. I used this ratio last night at woke up with some pretty good iced coffee (after a lot of straining). I took it a little too literally and let everything brew in the fridge for 10 hours instead of the counter. Next time I'll let it brew at room temperature and then chill it to see if that makes a difference.
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Apr 22, 2012 16:36
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PhazonLink posted:Can anyone post some guidelines on cold brewing coffee? I looked it up a while back found some wildly varying water-coffee ratios, 4:1, 1:1, etc. I was told by some coffee geek who owns a shop in SLC the best ratio (for pourover anyway) is 17:1 (water:coffee). I use 23 grams of coffee to 340 grams of water - not exact math but it tastes fine to me (Hario pourover).
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Apr 22, 2012 16:48
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Sacred Cow posted:I used this ratio last night at woke up with some pretty good iced coffee (after a lot of straining). I took it a little too literally and let everything brew in the fridge for 10 hours instead of the counter. Next time I'll let it brew at room temperature and then chill it to see if that makes a difference. I've done both and the difference isn't that noticeable, it's their, but it's slight. I prefer to brew at room temp vs. fridge temp though, I think it's just a little more concentrated that way. I don't even bother to cool it down for first use, the cold milk and ice cool it down enough. After that glass I do put it in the fridge though.
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Apr 22, 2012 18:01
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swagger like us posted:How about just a lever operated aeropress?
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Apr 23, 2012 03:30
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I feel somewhat bad now that I use a liquid milk coffee mix and instant coffee rather than all this fancy grinding. I even have the grinder in a cupboard somewhere, permanently unused.
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Apr 23, 2012 04:44
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beanbrew posted:I just got an aeropress. I'm enjoying how easy the cleanup is and I like the coffee, but plunging that bitch can take a lot of effort. Bit silly, but make sure that you're only using one filter in the aeropress. They're thin enough that it's not too difficult to accidentally grab two, which makes it noticeably more resistant.
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Apr 23, 2012 15:38
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