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Astronaut Jones posted:That's a pretty ambiguous question. The amount of coffee that makes a single cup, or one third of a French Press, is very, very commonly called a scoop. Translating that "one unit of coffee" from volume into mass should be an easy to grasp concept. I'm sorry that you didn't find that to be the case. GrAviTy84 posted:The avg scoop (like the ones that come with bodum gear) are about 7g as whole beans, but that is still incredibly inaccurate. It's a baseline to work from, though, so that's good enough. Thanks!
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Jun 1, 2012 23:38
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Arnold of Soissons posted:The amount of coffee that makes a single cup, or one third of a French Press, is very, very commonly called a scoop. Translating that "one unit of coffee" from volume into mass should be an easy to grasp concept. I'm sorry that you didn't find that to be the case. If you want to totally half-rear end it, sure. Go nuts.
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Jun 2, 2012 03:18
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I use a whole lot more then 7g for an 8oz cup of coffee w/ my Hario V60.
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Jun 2, 2012 03:26
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Arnold of Soissons posted:The amount of coffee that makes a single cup, or one third of a French Press, is very, very commonly called a scoop. Translating that "one unit of coffee" from volume into mass should be an easy to grasp concept. I'm sorry that you didn't find that to be the case.
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Jun 2, 2012 03:32
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I'd start with something like 18g coffee and 300g water, aiming for about average strength.
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Jun 2, 2012 03:50
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About 16 grams of water for every gram of coffee for my CCD 23g coffee per 360g of water (about 12oz of water)
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Jun 2, 2012 04:46
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I go with 30g of coffee for 500ml of water for pourover and french press since it's an easy to remember value and you can reduce it to fit the amount of water (or coffee) you have pretty easily.
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Jun 2, 2012 12:38
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Brew Methods also has a bunch of good suggestions for coffee ratios/recipes.
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Jun 2, 2012 15:49
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I've been using a Keurig for the last 2 years. It was a gift that my wife and I wanted, so we bought it, and it finally began to dawn on me that we were paying $50-60 a month on K cups that produce average coffee. My wife loves the convenience of the K cup and likes the flavored coffees, I don't mind putting a bit of work into my coffee and I like Kona blend. Anyways, we recently compromised and we bought an ekobrew K-cup (It's basically a reusable K cup). For the wife, I bought some ground cinnamon flavored coffee because she was set on that, Gevalia brand. She's happy with it and probably doesn't want anything more. I bought some Kona blend beans by Magnum for 10 bucks for a pound. I have a cuisinart burr grinder that I bought for around 50-60 bucks two years ago that still works. Anyways, coffee is a million times better, but I know it can get even better than this. Eventually I want to move to an aeropress, but I'm pretty sure my wife is going to want to stay with the reusable K cup. Also, she probably wouldn't grind just enough beans for one cup at a time...she would more than likely grind enough for the week and then go through that. Onto the questions: 1) I'm using whole roasted beans. Right now I have 3/4 of the bag in the hopper for the grinder. Should I put the remainder in the freezer to keep them fresh or something? I have nothing to base off of, but I'm guessing I'll go through 1 pound a month (I drink one cup a day, and sometimes 2 on the weekends). 2) For my wife's ground coffee, the coffee came in 3-8 oz bags, all vacuum packed. How should I store these opened/unopened? Thanks in advance for any help you can offer. I know flavored k-cups is probably to you guys like someone asking for ranch at a nice restaurant, but we're working on it!
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Jun 2, 2012 16:35
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a handful of dust posted:Brew Methods also has a bunch of good suggestions for coffee ratios/recipes. Thanks for this-- there's a ton of great info here.
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Jun 2, 2012 18:10
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nwin posted:I've been using a Keurig for the last 2 years. It was a gift that my wife and I wanted, so we bought it, and it finally began to dawn on me that we were paying $50-60 a month on K cups that produce average coffee. My wife loves the convenience of the K cup and likes the flavored coffees, I don't mind putting a bit of work into my coffee and I like Kona blend. No need to freeze your beans unless you want to store them for multiple months. But storing coffee for many months is a terrible idea; fresh roasted coffee is like good produce, so ideally you should be buying enough to go through in about week. In any case, for both whole and pre-ground, just store them in a cool, dark place. The pre-ground is a bit of a lost cause, since it starts losing deliciousness the moment it's ground, so just chuck it into a jar or something to toss into the cupboard. The whole beans you can just keep in the bag they came in; if they're really, really freshly roasted, you want to keep them in that bag so it can outgas. Even if they don't need to outgas, you don't have to keep them airsealed or anything. Just cool and dark is fine. Oh, and may I suggest a french press for the weekends? Cheapo burr grinders are fine for french press, and a french press makes such delicious coffee for so little effort and cost.
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Jun 2, 2012 18:24
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Speaking of cheapo grinders... Are there any major differences between the Hario Skerton and the Mini Mill? I'm not quite ready to throw down the money for a full-blown grinder, so I'd like to get a hand one. Are they about the same?
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Jun 2, 2012 18:42
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Places that serve coffee or espresso drinks in pint glasses and tumblers. Worst thing or very worst thing?
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Jun 2, 2012 22:43
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a handful of dust posted:Brew Methods also has a bunch of good suggestions for coffee ratios/recipes. Dache posted:I go with 30g of coffee for 500ml of water for pourover and french press since it's an easy to remember value and you can reduce it to fit the amount of water (or coffee) you have pretty easily. nm posted:About 16 grams of water for every gram of coffee for my CCD Bob_McBob posted:I'd start with something like 18g coffee and 300g water, aiming for about average strength. Thanks guys!
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Jun 2, 2012 23:01
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Shapiro posted:Speaking of cheapo grinders... The minimill has a spring which should be better in theory (but you can spring mod the skerton), but has a lot of play. Mine and several others have had minimills have had eccentric shafts, which cause issues. As someone who was in your position a year or so ago, don't waste your money. Buy a real burr grinder, a refurb maestro plus is like 40 bucks more and 100 dollars better.
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Jun 2, 2012 23:02
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pnumoman posted:
Would you guys recommend the French Press or clever coffee drip? It seems like the clever coffee drip does more for less...or is it two completely different things? Say I were to get completely away from the Keurig? What would be easier to prepare during the week when I wake up at 5 am and want a cup of coffee at 505? I'll extend that to 510 if I need to heat the tea kettle up. nwin fucked around with this message at 23:19 on Jun 2, 2012 |
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Jun 2, 2012 23:10
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nwin posted:Would you guys recommend the French Press or clever coffee drip? It seems like the clever coffee drip does more for less...or is it to completely different things? I much prefer the CCD. A cleaner cup. The french press will result in abit more oily coffee, which some like, but you get sludge. However, the CCD wants a finer grind, which requires a slightly better grinder (but not much). Also, you need good filters for the CCD. The milettas (or whatever that brand is) will make your coffee taste like paper. One cup methods are more influenced by paper taste than larger brewers because the flavor gets more concentrated. A french press will be slightly easier to get done early am as you don't have to pre-wet the filter or stir.
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Jun 2, 2012 23:22
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nm posted:I much prefer the CCD. A cleaner cup. The french press will result in abit more oily coffee, which some like, but you get sludge. Oil or paper? I just want my coffee to taste like coffee...what about an aeropress? How's that for flavor?
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Jun 2, 2012 23:29
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nwin posted:Oil or paper? I just want my coffee to taste like coffee...what about an aeropress? How's that for flavor? A: oil is a flavor of coffee. Coffee has a lot of oil in it. The filter just takes some out. B: get a good filter and it won't taste like paper. I use some dutch filters and it is fine. You just have to avoid the mass market brands. They will both taste much better than whatever you are using now.
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Jun 2, 2012 23:32
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nm posted:A: oil is a flavor of coffee. Coffee has a lot of oil in it. The filter just takes some out. Alright my apologies. Thanks for the explanation. Got some links to any decent filters? Preferably Amazon?
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Jun 2, 2012 23:35
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This is what I use: http://www.sweetmarias.com/sweetmarias/coffee-brewers/filters/filtropa-4-filters-white.html I wouldn't actually buy from them unless you bought a lot, something else (like a CCD), or something to make shipping easier. You can find them at better coffee shops (or similar filters) or even, strangely, Williams-Sonoma, though they may be in a technivorm branded box. I prefer the white to the brown, but we're splitting hairs at that point. They do sell the brown ones on amazon, but not the whites.
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Jun 3, 2012 07:30
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Anyone use vacuum/siphon brewers regularly? Seems like a fun way to make coffee.
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Jun 4, 2012 05:02
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nm posted:The minimill has a spring which should be better in theory (but you can spring mod the skerton), but has a lot of play. Mine and several others have had minimills have had eccentric shafts, which cause issues. That's a great point. Guess I'll keep my eye on the Baratza site. Thanks! Any other places I should be checking, other than the site?
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Jun 4, 2012 13:46
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Getting it dialed in.   Third pull was very drinkable. Fourth I made a latte with. No art, but it was already better then Starbucks!
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Jun 6, 2012 03:58
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dema posted:Getting it dialed in. You monster! You're ignoring the warning! I'm reporting you to the coffee police!! Very nice, though. I'd love more shot porn if you're still playing with it.
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Jun 6, 2012 13:23
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i81icu812 posted:Anyone use vacuum/siphon brewers regularly? Seems like a fun way to make coffee. I use mine pretty regularly. Maybe more than any of my other brewing methods. I really like the coffee it produces. It's a nice happy medium between pourover and french press in terms of taste and body. The downfall is that it takes longer to clean than most other options.
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Jun 6, 2012 14:34
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You know you're a coffee goon when you get greens for your birthday .. 10 pounds of Kona is a beautiful thing.
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Jun 6, 2012 16:42
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Does anyone know much about chicory and chicory coffee? I've fallen in love with it, but I don't know what the best bet for ordering some to get here at home is.
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Jun 7, 2012 19:57
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My new bar thing came in. Wife was extremely happy to have all my coffee crap off the kitchen island.  Quick Mill Anita + Mazzer Mini Electronic Type A Dache posted:Very nice, though. I'd love more shot porn if you're still playing with it. Thanks! I'll see if I can't get one tomorrow.
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Jun 8, 2012 04:18
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dema posted:My new bar thing came in. Wife was extremely happy to have all my coffee crap off the kitchen island. Protip: You are better off keeping your coffee in something air tight and adding it to your hopper as you go than you are letting it all get stale in there, unless you drink a shitload of coffee..
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Jun 8, 2012 13:56
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There is debate that it grinds better with the weight of the other beans on it. Might be best to compromise and keep it half full.
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Jun 8, 2012 14:08
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dema posted:There is debate that it grinds better with the weight of the other beans on it. Might be best to compromise and keep it half full. Which is why a lot of people who have popcorning issues take the hoppers off totally and put their tamper over the throat of the grinder when grinding. I realize the last thing anyone wants to do is take their shiny new expensive grinder and not use half of it because it's really tailored towards more high volume commercial use, but personally I'd opt for fresher beans over grinder appearance.
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Jun 8, 2012 14:32
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dema posted:There is debate that it grinds better with the weight of the other beans on it. Might be best to compromise and keep it half full. You have a relatively small hopper, so I wouldn't worry about it. Mine holds 5lbs, which is pretty excessive for home use, so I will never have a pretty, full hopper.
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Jun 8, 2012 15:59
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Thinking it's fine in there for a week. Cool, dry and no sun. At least, that was my experience with beans for pour over. Here is a pull of Verve Streetlevel espresso this morning. Guess I'm working towards their recomendation: quote:IN: 19.5-20 GRAMS // OUT: 24-27 GRAMS // @: 24-29 SECONDS Little outside of their parameters with 19.7 in, 31 out @ 29 seconds. Tastes great to me but I'm new to espresso. Let me know if you guys see anything I can improve on.     
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Jun 8, 2012 17:22
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Sounds like your grind could be a smidge finer, but of course it's going to open up as the coffee ages. If it tastes good, that's all that matters.
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Jun 8, 2012 17:30
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dema posted:I use a whole lot more then 7g for an 8oz cup of coffee w/ my Hario V60. 7g ground is the normal amount to put into a single shot espresso, if you're not making espressos then you will tend to use a lot more.
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Jun 8, 2012 17:30
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Aramoro posted:7g ground is the normal amount to put into a single shot espresso, if you're not making espressos then you will tend to use a lot more. Well, nobody in their right mind pulls single shots of espresso, but nowadays most of the roasters are updosing to 18-20g+ for a double. I drink a lot of CCC, and usually go with 20g doses.
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Jun 8, 2012 17:39
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The QM Anita is gorgeous, me wants. Are you finding the lack of PID a problem at all yet? I keep looking at the PID'd Anitas on Ebay that lurk there but can't justify the price. 
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Jun 9, 2012 02:47
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Don't think it's necessary. I've got an E61 group head thermometer for it that I haven't gotten around to installing yet. http://www.chriscoffee.com/products/home/espressoaccs/thermometerkit Honestly though, I've been getting good and consistent results with my flush routine. Run it until about four seconds after boiling water stops coming out. Dry the portafilter and screen. Grind. Tamp. Pull it. http://www.home-barista.com/hx-love-manage-brew-temperature.html If you scroll back up to my extract photos, the start was super dark. That's because I screwed around too long after flushing, taking photos. Was back up to boiling. quote:It may surprise you how little time is required for the HX to recover after a flush. That is the point to watch—if you wait too long, the first third of the shot will be all boiling water. You'll recognize it by the dark, oily crema ring that forms. edit; here is a flushing video: https://www.youtube.com/watch?v=TUgdHvYKBbY
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Jun 9, 2012 03:12
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Astronaut Jones posted:Well, nobody in their right mind pulls single shots of espresso, but nowadays most of the roasters are updosing to 18-20g+ for a double. I drink a lot of CCC, and usually go with 20g doses. True not many single shots, I use 14g for a double shot.
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Jun 9, 2012 09:32
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