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Or like 90% of the population he fills it with enough flavored non-dairy creamer that it becomes mostly not coffee.
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Feb 27, 2013 15:26
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Me in Reverse posted:Or like 90% of the population he fills it with enough flavored non-dairy creamer that it becomes mostly not coffee. To move the subject off that tangent, am I the only one who sometimes gets a hankering for a sweet creamy "coffee"? That's how I started drinking coffee, and have since moved on to drinking it all black, but sometimes it'd be great to say gently caress it and drink a liquid dessert.
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Feb 27, 2013 15:46
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Doh004 posted:To move the subject off that tangent, am I the only one who sometimes gets a hankering for a sweet creamy "coffee"? That's how I started drinking coffee, and have since moved on to drinking it all black, but sometimes it'd be great to say gently caress it and drink a liquid dessert. I did that when I drank stale coffee from a can. Now that I know how to make coffee that tastes like coffee there's no urge to put anything sweet in it. Of course I think adding milk ruins the taste too no matter how pretty you make it, so my opinion is clearly not in the majority. Which is not to say that a sweet, hot drink can't be great. Good hot chocolate is amazing.
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Feb 27, 2013 15:49
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Doh004 posted:To move the subject off that tangent, am I the only one who sometimes gets a hankering for a sweet creamy "coffee"? That's how I started drinking coffee, and have since moved on to drinking it all black, but sometimes it'd be great to say gently caress it and drink a liquid dessert. Add a shot of espresso to a pair of scoops of vanilla ice cream, fill with steamed milk until desired level of thickness is reached.
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Feb 27, 2013 15:53
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MrEnigma posted:The bags the green beans come in are plastic, but have lots of tiny holes in them for ventilation. As long as you don't keep them too long, and keep them in a stable environment they should be ok. Yeah, I'm wondering why they don't sell those as well. I kept a few from my deliveries and they are very handy. I hate everyone here that can make latte art. 
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Feb 27, 2013 16:06
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Doh004 posted:To move the subject off that tangent, am I the only one who sometimes gets a hankering for a sweet creamy "coffee"? That's how I started drinking coffee, and have since moved on to drinking it all black, but sometimes it'd be great to say gently caress it and drink a liquid dessert. I drink Starbucks sugarmilk poo poo all the time. It's just different.
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Feb 27, 2013 16:24
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Keyser S0ze posted:Yeah, I'm wondering why they don't sell those as well. I kept a few from my deliveries and they are very handy. Me too, I've never been good at it. I'm pretty sure it's largely because the steam wand on my machine is terrible though. That and 90% of the time I'm doing it with skim milk which isn't great for microfoam. Here's a couple macchiatos from yesterday morning. 
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Feb 27, 2013 16:47
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Doh004 posted:To move the subject off that tangent, am I the only one who sometimes gets a hankering for a sweet creamy "coffee"? That's how I started drinking coffee, and have since moved on to drinking it all black, but sometimes it'd be great to say gently caress it and drink a liquid dessert. Even with good coffee, I tend to use a hint of sugar and milk still. It's a lot less than I used to use (both because the coffee is better, and I want to use less sugar), and I appreciate black coffee fine, I just prefer it with a hint of milk and sugar.
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Feb 27, 2013 17:09
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I started taking my coffee black because I was too drat lazy to figure out how much sugar/cream to put into my coffee to make it taste good  It snowballed from there.
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Feb 27, 2013 18:15
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rockcity posted:Me too, I've never been good at it. I'm pretty sure it's largely because the steam wand on my machine is terrible though. That and 90% of the time I'm doing it with skim milk which isn't great for microfoam. Those look exactly like mine. I have an aftermarket Gaggia Latte Art wand on my rig, which I never, ever use the shroud on. I learned to froth on a single-opening wand and got good at tight foam on it so the shrouded panarello stye wands drive me nuts with the bubbles. Anyway, I've gotten to where I can get a pretty solid wet paint consistency out of the milk each morning, and can sometimes pull some passable art when pouring a latte for the Mrs, but I can never get anything approaching art going in a macchiato cup. Oh, and the mrs mocks me. Says the foam spots with the crease "look like a butt". 
Alleric fucked around with this message at 19:13 on Feb 27, 2013 |
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Feb 27, 2013 19:09
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Doh004 posted:To move the subject off that tangent, am I the only one who sometimes gets a hankering for a sweet creamy "coffee"? That's how I started drinking coffee, and have since moved on to drinking it all black, but sometimes it'd be great to say gently caress it and drink a liquid dessert. Hell yes. Every Saturday and Sunday I go down to a good cafe and get a full fat latte and I love it. I just drink black on weekdays.
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Feb 27, 2013 19:44
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Alleric posted:Those look exactly like mine. I have an aftermarket Gaggia Latte Art wand on my rig, which I never, ever use the shroud on. I learned to froth on a single-opening wand and got good at tight foam on it so the shrouded panarello stye wands drive me nuts with the bubbles. Anyway, I've gotten to where I can get a pretty solid wet paint consistency out of the milk each morning, and can sometimes pull some passable art when pouring a latte for the Mrs, but I can never get anything approaching art going in a macchiato cup. Oh I don't even bother trying when doing a macchiato, that was basically just a straight pour. Plus there is so little milk foam in one that there isn't much time to do a whole lot. I'm using a baby Gaggia for my machine and have basically the same wand and I don't use the shroud either. I think I threw it away even. I think mine just doesn't produce enough steam power to get a solid microfoam going. The sad thing is that every time I get it in my head that I want to try some latte art, my milk comes out mediocre, yet when I go to froth up some milk for something like chai tea or even to throw a splash in hot chocolate or something, I seem to get a real nice consistency. Murphy's milk law I guess.
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Feb 27, 2013 20:55
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I've gone through a pound of Black Cat Classic in the past week and a half and haven't pulled a single good shot. A couple were decent, right volume in the right amount of time and a nice steady stream, but kind of thin and with a bit too much acidity. Most have been total garbage and got dumped in the sink. I'm pretty frustrated, can't figure out if I just don't like the blend or if there's some magical combination of grind/dose/temp that I haven't stumbled across.
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Feb 28, 2013 00:50
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I know Sweetmarias says they chose beans each day for their samplers, but how often does that mean they're different varieties? I'm very happy with what I got in my last sampler pack, nearly two months ago. Now that I actually looked that up, I'm pretty sure I wouldn't get the same beans (even if I did I'd be happy) but has anyone ordered samplers more often, and how much do the beans differ? I'm not to the point where I know what I prefer enough that I'd be able to select something from their regular offerings...
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Feb 28, 2013 01:00
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I've ordered a handful of sampler packs and don't remember ever getting a repeat.
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Feb 28, 2013 01:01
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withak posted:I've ordered a handful of sampler packs and don't remember ever getting a repeat. Same here, I've ordered three 4lb samplers and I've had no repeats. That reminds me, it's almost time for another order.
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Feb 28, 2013 01:55
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nm posted:22grams coffee to 360 grams water. Thanks for this. I didn't bloom the coffee before, and it seems to have helped a bit. Also wasn't really stirring, as I found out - what I thought was the bottom of the dripper was actually the coffee bed. 
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Feb 28, 2013 02:44
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Archer2338 posted:Thanks for this. I didn't bloom the coffee before, and it seems to have helped a bit. Also wasn't really stirring, as I found out - what I thought was the bottom of the dripper was actually the coffee bed.
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Feb 28, 2013 03:42
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Loucks posted:Edit: If you're just starting home roasting their sampler pack is great. Thanks. This looks great; I'm going to try a sampler pack instead.
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Feb 28, 2013 04:40
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that Vai sound posted:Oh, wait. You're supposed to stir up the coffee bed on the second stir? I haven't been doing that. Well, I'm not sure (it'd help with the draining, I guess?), but I don't think I was stirring well on the first stir either, as I'd sort of skim the top a bit. Also, with other pourovers... I love it, but I suck at using the hario because I have terrible fine motor control, and my kettle (bonavita) doesn't seem to have a flow limiter. Should I try a bonmac or a kalita wave or something? The Kalita seems to be of a similar price to ceramic bonmacs, and it definitely looks more stylish.
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Feb 28, 2013 05:10
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Archer2338 posted:Well, I'm not sure (it'd help with the draining, I guess?), but I don't think I was stirring well on the first stir either, as I'd sort of skim the top a bit. I ghetto crimped the spout on my bonavita a little bit with pliers. It's made it much easier to control. Also try to stabilize yourself by lightly holding the lid with your other hand.
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Feb 28, 2013 07:57
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 I blame every last one of you.
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Feb 28, 2013 08:36
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Google Butt posted:
That re-minds me, I need to order one-way valve bags when I place my next sweet marias order.
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Feb 28, 2013 15:41
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Either of you guys use the one-way tins? I love them. It's like the beans go into stasis for a week (and in some cases longer). They still have a shelf life, of course, but I've had beans that from experience needed to rest for a good 3 days after roasting. Stored them in one of the tins for a week and when I tried to brew on them they were behaving like I'd just roasted them.
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Feb 28, 2013 15:49
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I finally decided to try my hand at roasting. I picked our household popcorn popper, and a half-pound bag of Kenyan AB beans that I've probably been holding on for way too long (I think I bought them mid-August). Anyway, here are my results:   I think I may have it somewhere along a full city roast, but I'm not sure. Non-flash picture for reference: 
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Feb 28, 2013 19:36
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Alleric posted:Either of you guys use the one-way tins? I love them. It's like the beans go into stasis for a week (and in some cases longer). They still have a shelf life, of course, but I've had beans that from experience needed to rest for a good 3 days after roasting. Stored them in one of the tins for a week and when I tried to brew on them they were behaving like I'd just roasted them. I use small lock and lock containers. I have some that are quite small and hold about maybe a cup's worth of beans so it leaves little room for air in the container after a batch of roasting. Works pretty well for me. I roast in small quantities though because I'm the only one in the house who drinks coffee so I go through that in maybe 4 days or so and then roast up some more.
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Feb 28, 2013 20:00
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I just press the spout of my kettle to a knife or fork and I get a much more controlled pour by letting the water trickle down the knife. I am trying so hard not to break down and start roasting.. Idon'thavethetimeforthatshit. Idon'thavethetimeforthatshit.
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Feb 28, 2013 20:03
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mojo1701a posted:I finally decided to try my hand at roasting. I picked our household popcorn popper, and a half-pound bag of Kenyan AB beans that I've probably been holding on for way too long (I think I bought them mid-August). Looking good man. I'd say (it's tough to judge from pictures) that you went a bit past FC+ but not too far. Let us know how they are
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Feb 28, 2013 20:20
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le capitan posted:I am trying so hard not to break down and start roasting.. Idon'thavethetimeforthatshit. Idon'thavethetimeforthatshit. You don't have 10-15 minutes a day to spare? I was in the same boat as you thinking time would be an issue, but I quickly discovered it's not a big time suck. I use an air popper, so my small batches take about 5-6 minutes each and I can do 2 or 3 batches in 15-20 minutes with short cool down periods for the popper. I find it therapeutic and it leaves my garage (where I roast) smelling amazing!
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Feb 28, 2013 20:36
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I suggest looking into the heat gun and dog bowl method. You can do upwards of a half pound at a time in 15 minutes. Make sure to use the correct size bowl for the amount you want to roast, I'm using a 64oz flat bottom dog bowl for a half pound.. cost $5. The Wagner heat gun suggested in the thread can be found at home depot for $25. Edit: re: one way valve tins from SM - very nice! Lightweight, solid, good seal on the lid and plenty of capacity. A half pound fills it about half way, maybe a little less. For $5 I don't see how you can go go wrong.. I'm even considering buying a few for family as reusable containers for my gift roasts, instead of the bags. Google Butt fucked around with this message at 21:22 on Feb 28, 2013 |
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Feb 28, 2013 21:05
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Well I suppose I'll be going over to the hardware store tomorrow... loving coffee thread.
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Mar 1, 2013 04:16
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Seriously, half pound batches are really easy with the gun and bowl methodology. You can even do full pound batches with a little more agitation effort, only expanding the roasting duration by a couple of minutes. If I find about 30 mins of free time to throw some tunes on out on the patio and go roast, I can get 2lbs going (one for me on the Gaggia, one for the mrs on her drip) easy peasy.
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Mar 1, 2013 07:34
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is q-tip+baking soda+salt the magic combo against spro teeth, or am i scratching the enamel off my teeth?
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Mar 1, 2013 16:00
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How loud is the heat gun? I'm thinking of trying this out; but before I spend crazy money on a heat gun I want to make sure I'll be able to hear the coffee crack. (I'm thinking of putting the spare behmor cage I have on a spindle and crank so I can rotate it and roast with the gun. Of course I'm using all this as an excuse to acquire a heat gun and for science.
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Mar 1, 2013 17:45
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porktree posted:How loud is the heat gun? I'm thinking of trying this out; but before I spend crazy money on a heat gun I want to make sure I'll be able to hear the coffee crack. (I'm thinking of putting the spare behmor cage I have on a spindle and crank so I can rotate it and roast with the gun. Of course I'm using all this as an excuse to acquire a heat gun and for science. They are not as loud as a hairdryer, at least the crappy harbor freight one I have isn't.
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Mar 1, 2013 17:48
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porktree posted:How loud is the heat gun? I'm thinking of trying this out; but before I spend crazy money on a heat gun I want to make sure I'll be able to hear the coffee crack. (I'm thinking of putting the spare behmor cage I have on a spindle and crank so I can rotate it and roast with the gun. Of course I'm using all this as an excuse to acquire a heat gun and for science. $20 for a heat gun is relatively sane . There's some noise but you will have no problem at all hearing the cracks.Also. Not too sure about using the basket, I keep the heat gun very close to the beans, 1" away until first crack. Google Butt fucked around with this message at 17:56 on Mar 1, 2013 |
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Mar 1, 2013 17:48
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Doh004 posted:Looking good man. I'd say (it's tough to judge from pictures) that you went a bit past FC+ but not too far. Let us know how they are Oh, can do! It came out not too bad: acidic, but not overly so. Unfortunately, it's not all that complex, because it seemed a little empty on the end. I used a French press, if it matters. Still, next time I may try a lighter roasting time, or a different set of beans. I never realized this was that easy, so I may just find a good set of beans, buy a 5lb bag every so often, and roast a week's worth at a time.
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Mar 1, 2013 18:58
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I'm having a curious issue with my (relatively new) french press: I have to let the coffee cool down for a while or it'll taste really bitter. As it cools the bitterness clears right up. The obvious prime suspect is water temperature, but it's not too hot according to my cheapo ebay thermometer and I've never had this happen with the CCD, so I don't think that's it. Also, if the water was too hot shouldn't the coffee always taste bitter, be it hot or cold? I guess I could simply allow the coffee to cool down, but it's pretty cold around here this time of year. I'd like my coffee hot, not just warm.
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Mar 1, 2013 19:24
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mojo1701a posted:Oh, can do! I think acidic implies that they were under-steeped and not necessarily poorly roasted. I used to get perfectly roasted beans (from Gimmie! Coffee) and still manage to make sour coffee by loving up the french press process in my bleary-eyed morning haze.
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Mar 1, 2013 20:00
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Baratza's got refurbs of pretty much everything back in stock. Encore for $85 Virtuoso for $150 Preciso for $239 Vario for $360 Vario-W for $440
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Mar 1, 2013 21:11
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