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http://www.metropoliscoffee.com/ Black Friday Sale: Buy 1 lb coffee get one free. No Limit.
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Nov 29, 2013 23:23
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| # ? May 17, 2024 08:28 |
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DragonWC99 posted:http://www.metropoliscoffee.com/ Redline is great stuff. Love this stuff but hate buying just a lb and shipping.
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Nov 29, 2013 23:44
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MrEnigma posted:Redline is great stuff. Love this stuff but hate buying just a lb and shipping. I bought 2 bags but it cost $9 to ship ground. Felt like that was a bit much considering I shipped 45 pounds of green for a few bucks more from sweet Maria's. Looking forward to trying it though!
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Nov 30, 2013 00:16
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With the rainy season fast approaching I'd been eyeing the behmor 1600 and I just received one as a birthday gift. It'll be here on Wednesday, any advice for my starter 1/4 cup batches?
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Nov 30, 2013 00:21
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Wish I'd seen the metropolis sale before splurging on other stuff (not even coffee related) a few hours ago. Looks like they don't have the beans I ordered from them before though, which had a cilantro flavor note, so I guess it's just as well. If shipping was cheaper I'd still jump on it, there's a distinct lack of fresh roasted beans here.
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Nov 30, 2013 10:32
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I don't think my homemade coffee gives me the same amount of kick coffee bought even at the little cafe in my department has, so I'm wondering if there's something I could do to fix this. I used to just make it in the french press and then save it in a glass jug but then read that if you do that it goes stale. So now I'm making it "cold brewed" in 1/3 cup grounds to 1.5 cups water mixture left at room temperature 12-18 hours, and then filtered. It still lacking something. Or is it just me?
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Dec 1, 2013 02:20
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I'd start by getting a cheap scale. Are you specifically focusing on cold brew?
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Dec 1, 2013 02:25
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Well yeah, I can't drink an entire pot of hot coffee and it goes stale if you save it apparently, so unless there's a better way to save hot coffee I'm going to focus on cold brew. I like making my coffee late and then only needing to pore it when I go out in the morning. What would the scale do? The instructions I used uses cups for both coffee and water.
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Dec 1, 2013 02:59
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The scale adds consistency. A cup of ground coffee will be a different amount of ground coffee every time.
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Dec 1, 2013 04:05
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Rita Repulsa posted:I don't think my homemade coffee gives me the same amount of kick coffee bought even at the little cafe in my department has, so I'm wondering if there's something I could do to fix this. I don't know how true this is but I've heard that cold brewed coffee doesn't have nearly as much caffeine because the caffeine is extracted a lot more at higher brew temperatures. French Press is going to have the highest caffeine per serving (yes, I said serving, not ounce).
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Dec 1, 2013 04:19
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rockcity posted:I don't know how true this is but I've heard that cold brewed coffee doesn't have nearly as much caffeine because the caffeine is extracted a lot more at higher brew temperatures. French Press is going to have the highest caffeine per serving (yes, I said serving, not ounce). It's the opposite of true. It's false. Slower, colder extraction gets more caffeine in your drink because heat actually causes the caffeine to break down or something similar. Likewise darker roasted coffee has less caffeine than light roasts.
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Dec 1, 2013 05:47
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For what it's worth, Harold McGee claims there's less caffeine in cold brew. Caffeine is fairly robust--a quick search says that it's stable up to 176 ºC--so it's more just a question of which method extracts more.
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Dec 1, 2013 06:36
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marmot25 posted:For what it's worth, Harold McGee claims there's less caffeine in cold brew. I'm pretty sure this is where I remember hearing it. I know that darker roasts have less caffeine, but that's a much higher heat that's being used to roast the beans and it's also a dry heat, not a water extraction. The two share little in common.
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Dec 2, 2013 00:17
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For any STL goons (or anyone that wants to order): http://www.blueprintcoffee.com/ Yes, they are both hoity AND toity. I'm told they are approachable though. They just opened up very recently. My brother in law's company does some back-end work for them. He was visiting us for the holiday last week so he brought me a 12oz of some stuff they don't have on the site yet and it was fantastic as press. Anyway, just a heads up for anyone that might find themselves near the east end of the loop.
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Dec 3, 2013 21:05
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I've recently acquired one of those Mr. Coffee cheap espresso maker things. ECM160 I believe it is. I read that these suck in the OP, but is there anything decent I can use it for?
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Dec 4, 2013 00:16
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Gaspy Conana posted:I've recently acquired one of those Mr. Coffee cheap espresso maker things. ECM160 I believe it is. I read that these suck in the OP, but is there anything decent I can use it for? How is the frother? If anything you could froth up some milk and brew coffee with french press or dripper and combine them. I mean I wouldn't expect straight espresso to be good but nice frothed milk can cover up a lot and still be good.
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Dec 4, 2013 01:00
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Holy poo poo the Behmor 1600  It just roasted coffee in ~7 minutes, I think I'm in love.
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Dec 4, 2013 01:40
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o muerte posted:Holy poo poo the Behmor 1600 Welcome to the club! Quarter pound p1 setting I'm guessing at that time?
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Dec 4, 2013 14:43
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For portable grinding...hario? porlex? lido? (wait until the 2 comes out?) Edit: Probably to be used with aeropress or the bonavita dripper. Maybe portable espresso machine in the future... MrEnigma fucked around with this message at 16:51 on Dec 4, 2013 |
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Dec 4, 2013 16:43
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o muerte posted:Holy poo poo the Behmor 1600 I've really been dialing in my half pounds on p1 using the 1lb setting, using the door trick to stretch the roast and the Rosetta stone trick. I do a minute thirty warm up on p1, beans loaded. My half pound roasts have way more complexity than my 1/4 roasts. I made a little bean cooler, so I turn off the behmor momentarily, put a glove on, yank the hopper out, dump my beans the cooler, turn the behmor back on and hit cool. I do this in 10 seconds or less because I don't want to blow my behmor out. I might attribute my flavor increase to the faster cooling. Download that "behthing" program, it's amazing. Has various buttons for the cracks, accounts for warm-up all that. Even pulls SM's sku numbers and provides all the information in a window, really handy. Google Butt fucked around with this message at 20:50 on Dec 4, 2013 |
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Dec 4, 2013 20:45
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MrEnigma posted:For portable grinding...hario? porlex? lido? (wait until the 2 comes out?) I am currently going down a blindfolded espresso adventure with a cheapo Delonghi EC155 and the Porlex, so I'll let you know how that turns out. This morning I pulled a shot in 15 seconds and it was wretched, but the puck that came out was perfect. Small victories 
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Dec 4, 2013 23:19
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My parents bought me a grinder for my birthday. Sadly it is a Sunbeam Autogrinder EM0415, bladed. I bought some coffee beans from a local roaster and the woman there ground some for me, while I took the majority home as beans. The cup I made with her grinds was wonderful, smooth and mild (It's Costa Rican). The cup I made using the grounds I made with my grinder was bitter and kinda burt tasting. I tried it with medium coarse setting and fine. No real difference. Any use for a grinder like that?
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Dec 5, 2013 04:23
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Keeper Garrett posted:My parents bought me a grinder for my birthday. Sadly it is a Sunbeam Autogrinder EM0415, bladed. I bought some coffee beans from a local roaster and the woman there ground some for me, while I took the majority home as beans. I've heard you can pulverize beans extra-fine for espresso or turkish.
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Dec 5, 2013 04:48
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Keeper Garrett posted:Any use for a grinder like that? If you have the ability to just pulse it, you might get better results, as the blades and friction and everything will create less heat while grinding than a constant spin?
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Dec 5, 2013 05:04
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My girlfriend is big on coffee, but all we have is a lovely 12-cup Mr. Coffee that was $25 at Bed Bath and Beyond in 2011. I'd like to get her/us a nicer drip machine for Christmas, and I was just wondering if the Zojirushi in the second post of this very thread was the way to go for something $100ish or less, or if anyone has had any positive experiences with another dripper. I know for sure I want one without a stupid loving hotplate, and I definitely want one that a) gets the water up to at least an acceptable temperature and b) actually wets all of the beans rather than dumping water straight in the middle. Product pages for these things are generally not a lot of help with regards to those concerns, and I don't trust anonymous online reviews, just wondering if anyone here had a recommendation/positive experience to share.
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Dec 5, 2013 05:30
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Comic posted:If you have the ability to just pulse it, you might get better results, as the blades and friction and everything will create less heat while grinding than a constant spin? I'll try that. The auto setting really goes for a long time and when you open it it smells burnt. Thanks for the advice. I'm going to get a burr grinder after tasting what coffee is like from one of those.
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Dec 5, 2013 09:55
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Keeper Garrett posted:Any use for a grinder like that? It's excellent for weed and spices. It's terrible for coffee.
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Dec 5, 2013 12:08
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Author friend Chuck Wendig has discovered the wonders of the Chemex and does a pretty drat good write-up of the product and process. Now I definitely want one.
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Dec 5, 2013 14:10
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Shere posted:My girlfriend is big on coffee, but all we have is a lovely 12-cup Mr. Coffee that was $25 at Bed Bath and Beyond in 2011. I'd like to get her/us a nicer drip machine for Christmas, and I was just wondering if the Zojirushi in the second post of this very thread was the way to go for something $100ish or less, or if anyone has had any positive experiences with another dripper. I know for sure I want one without a stupid loving hotplate, and I definitely want one that a) gets the water up to at least an acceptable temperature and b) actually wets all of the beans rather than dumping water straight in the middle. Product pages for these things are generally not a lot of help with regards to those concerns, and I don't trust anonymous online reviews, just wondering if anyone here had a recommendation/positive experience to share. The bonvita from page one is really recommended in the thread. I saw it here for 129 yesterday but it's not there today when I checked: http://www.mistobox.com whole latte love has a 10% off deal for their mailing list and their price is the same as amazon. Edit: prima has it for 149 http://prima-coffee.com/brewer/bonavita-automatic-coffee-brewer MasterControl fucked around with this message at 16:25 on Dec 5, 2013 |
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Dec 5, 2013 16:22
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MasterControl posted:Welcome to the club! Yeah, 1/4lb on p1 - going to start playing around with p4 today. I guess it's time to order some more coffee from SM, it's going to take a while to figure out how I want the roasts to go. Google Butt posted:I've really been dialing in my half pounds on p1 using the 1lb setting, using the door trick to stretch the roast and the Rosetta stone trick. I do a minute thirty warm up on p1, beans loaded. My half pound roasts have way more complexity than my 1/4 roasts. Oh sweet, I'll definitely check that out. I can't really play around with opening the door to stretch the roast until I clean up some space in the garage to use the machine - if I fill the kitchen with chaff my housemates will hate me. I was noticing that P1 really rolls through 1c and into 2c quickly; have you tried P3-5 at all? One of the SM videos about the behmor mentioned that they liked using P4 because P1 was too much heat too fast, and that of the 3 stepped power programs they preferred p4 over the others.
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Dec 5, 2013 17:20
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MrEnigma posted:For portable grinding...hario? porlex? lido? (wait until the 2 comes out?) I strongly recommend the hario slim mill. Grinds smoothly, holds about...maybe like 40-45g at max? At least enough for 2 cups worth of coffee. I got one for my birthday, it's relatively cheap, and pretty skinny and small.
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Dec 5, 2013 18:06
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o muerte posted:Yeah, 1/4lb on p1 - going to start playing around with p4 today. I guess it's time to order some more coffee from SM, it's going to take a while to figure out how I want the roasts to go. I've never experienced the 1c to 2c going to quickly thing. Maybe I'm just totally fuckin up, my roasts taste good though. I've read every behmor post on sm/coffee geek I could find, and I've come to the conclusion that I should be using p1 for the majority of roasts, except for softest of beans. Soft beans I'll use p3 with preheat. Maybe it's because I use the door opening trick that I don't experience run away roasts. What I do is listen for the first cracks, start my timer, wait about 15 seconds, open the door to the first detent or all the way if it's really rolling for 15 seconds, close it for 15 seconds and repeat a few times. If you hear the cracks slowing too much, you risk stalling the roast, so be prepared to toss a couple batches until you get it down. I'd explore building a little bean cooler, I think the behmor kind of weak in that area.  I'd step up to half pound batches as soon as you feel comfortable, I swear they taste better than any 1/4lb roasts I did. Ambient temperature and how clean it is has a huge impact on the heat cycle. I try to keep room 65-70 degrees, wipe it down with simple green and do a dry burn every 3-4 roasts.
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Dec 5, 2013 19:37
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I'm in Portland again and I've checked out Heart, Ristretto, Barista, and Stumptown. (I might have forgotten one or two.) Which other roasters are worth checking out?
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Dec 6, 2013 04:00
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Coava.
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Dec 6, 2013 04:13
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Coava is the best roaster in Portland imo.
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Dec 6, 2013 04:29
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that Vai sound posted:Coava. Oh I knew I forgot one. Been there too.
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Dec 6, 2013 18:19
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Google Butt posted:Maybe it's because I use the door opening trick that I don't experience run away roasts. What I do is listen for the first cracks, start my timer, wait about 15 seconds, open the door to the first detent or all the way if it's really rolling for 15 seconds, close it for 15 seconds and repeat a few times. If you hear the cracks slowing too much, you risk stalling the roast, so be prepared to toss a couple batches until you get it down. I'd explore building a little bean cooler, I think the behmor kind of weak in that area. Interesting, yeah, I think I just consider 1c to 2c in ~1:30 fast because of how long it took in the dog bowl, I have a suspicion that I was stalling my roasts pretty often. I'll try playing with opening the door to vent heat and slow the roast down as soon as I can and see if that gives me more predictable results. Just leaving things on P1 without doing anything tends to yield a darker roast than my target. I, uh, also ordered some coffee to test with: code:Also, good call on the cooling - the industrial roast/cool setup is definitely the way to go if you want fine control over when you end the roast (and I do, I'll have to jury-rig a cooling setup ASAP.) Thanks for all the info, it should be interesting learning how to get what I want out of the machine.
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Dec 7, 2013 07:10
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Yep, the behmor requires more experimentation to get good results than people think. You get what you pay for, I guess.
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Dec 7, 2013 08:25
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Having trouble getting a good cup out of a french press (haven't used one before). Can being at altitude effect how long immersion time should be? I'm using the medium grind size on my grinder, and it seems like I have to leave it around 8-10 minutes to get a strength I like, which is significantly longer than what I've read is normal. I have tried smaller grind sizes for about 5 minutes, but it just comes out bitter.
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Dec 7, 2013 15:23
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| # ? May 17, 2024 08:28 |
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French press should be medium-coarse at the finest I have found. What coffee are you using? How hot is your water? (It could legitimately be that you do not really like french press in the end but try these other things first)
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Dec 7, 2013 15:43
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