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Makes a larger cup for a to go mug.
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Oct 14, 2015 20:42
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| # ? Jun 4, 2024 19:27 |
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For me, looks and price. Also there's something nice about the simplicity of it, and the fact that you can brew your coffee on a stove (which makes it useful for camping)
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Oct 14, 2015 21:16
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I work (self-taught) as a barista, and while I have a long way to go before I'm satisfied with my latte art, it's going pretty well. I don't, however, have any knowledge about how to adjust espresso shots from the machines. My employers at this job and the previous 2 never wanted to invest in a coffee course, weren't baristas themselves and had inevitably trashed or lost the manuals that came with the machines. Are there any good resources online for pulling the perfect shot? Or other baristas in this very thread, perhaps?
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Oct 15, 2015 10:58
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I don't know if this is too basic for you, but this is pretty good. Home barista has a bunch of other tutorials here that I think are decent.
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Oct 15, 2015 12:59
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Speaking of Moka pots, our landlord just replaced our old gas oven with a glass top electric oven. I know I can't use my Moka pot on the glass top, but I enjoy using it every so often... Would I have to get some sort of small camp flame to use it? Or am I mistaken about glass tops? Also, asking for an Ibrik...
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Oct 15, 2015 13:33
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Niemat posted:Speaking of Moka pots, our landlord just replaced our old gas oven with a glass top electric oven. I know I can't use my Moka pot on the glass top, but I enjoy using it every so often... Would I have to get some sort of small camp flame to use it? Or am I mistaken about glass tops? Also, asking for an Ibrik... People say it's not really a problem...benefit of gas stove is you can adjust it quicker though.
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Oct 15, 2015 16:14
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Should still work unless the stove is induction (most aren't) and your moka pot is aluminum (most are). It couldn't hurt to try it out.
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Oct 15, 2015 16:22
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I think I remember hearing people heat the moka pot in a pan with some water on induction stoves, so if you're worried you could try that?
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Oct 15, 2015 18:58
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Awesome. Thanks, guys! Will it also work normally for a copper ibrik?
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Oct 15, 2015 19:36
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You can get little metal plates that can go on top of the element which let you use non-induction pans or cast iron things in glass tops. One of those might work, be easier than a pan of water and also serve as a trivet when it isn't hot. vv also very true Big Bad Beetleborg fucked around with this message at 21:06 on Oct 15, 2015 |
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Oct 15, 2015 20:02
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Unless your landlord has specifically told you they're getting an induction stove, I would be very surprised if you're getting one. They're awesome, from what I hear, but they're also much more expensive than other stoves and still pretty rare. Also they make induction-compatible moka pots out of ferromagnetic materials.
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Oct 15, 2015 20:58
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I'm gonna be in San Diego next week and a couple days just exploring downtown SD and checking out some breweries and other stuff. Anyone have any recommendations for good coffee shops? Would love to find a place that does a good pour over or has nitro cold brew.
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Oct 16, 2015 01:57
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Fruits of the sea posted:I work (self-taught) as a barista, and while I have a long way to go before I'm satisfied with my latte art, it's going pretty well. I don't, however, have any knowledge about how to adjust espresso shots from the machines. My employers at this job and the previous 2 never wanted to invest in a coffee course, weren't baristas themselves and had inevitably trashed or lost the manuals that came with the machines. Those home barista tutorials are a good resource to start, and should help you get the basics down. I got the Professional Barista's Handbook by Scott Rao here last winter, and I really like it. It goes pretty in depth, and it really helped me get a better understanding of what's going on during extraction, and it definitely helped me pull better shops.
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Oct 16, 2015 04:45
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dik-dik posted:I don't know if this is too basic for you, but this is pretty good. Home barista has a bunch of other tutorials here that I think are decent. ChiaPetOutletStore posted:Those home barista tutorials are a good resource to start, and should help you get the basics down. I got the Professional Barista's Handbook by Scott Rao here last winter, and I really like it. It goes pretty in depth, and it really helped me get a better understanding of what's going on during extraction, and it definitely helped me pull better shops. Thanks! I'll check both of these out.
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Oct 16, 2015 11:29
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Fruits of the sea posted:I work (self-taught) as a barista, and while I have a long way to go before I'm satisfied with my latte art, it's going pretty well. I don't, however, have any knowledge about how to adjust espresso shots from the machines. My employers at this job and the previous 2 never wanted to invest in a coffee course, weren't baristas themselves and had inevitably trashed or lost the manuals that came with the machines. Another thing worth doing is asking your coffee supplier for some training. All of the suppliers I've dealt with will come in and train your manager and staff for free, as if you're serving better coffee, they're gonna be able to sell you more beans.
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Oct 17, 2015 20:33
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What differences if any are there between a v60 or kalita wave for pourover and a chemex? Other than the filters? Currently own a chemex that fits all of my needs but just curious if there's much of a difference.
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Oct 18, 2015 22:48
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swimming anime posted:What differences if any are there between a v60 or kalita wave for pourover and a chemex? Other than the filters? Currently own a chemex that fits all of my needs but just curious if there's much of a difference. Well for starters the Chemex has a lot more heat loss, a larger opening (even more than the V60), and pretty bad filter paper. The Kalita drains very quickly but tends to keep more of the coffee in contact with the water than the Hario. Both the Hario and Kalitq require more attention to detail than the Chemex, which is already pretty finicky. The Kalita produces a more crystalline tea-like cup than the Chemex, where the Kalita is more. The direction of a Melitta, with more body than the Chemex given the same grind. I like light bodied coffee, so my favorite of these is the Hario despite the fact that it requires very, very slow pouring. I used to drink Chemex every day but after trying many methods for pour over I think it's one of the worst.
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Oct 18, 2015 23:51
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What's the best way to clean the clever coffee dripper? Hot water doesn't seem to be enough but the manual had dire warnings about not using dish soap.
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Oct 21, 2015 20:52
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HappyHippo posted:What's the best way to clean the clever coffee dripper? Hot water doesn't seem to be enough but the manual had dire warnings about not using dish soap. If it's getting a white cloudy look, that's the plastic itself that has been damaged by using too-hot water. If it's coffee or mineral build up then I imagine using a dilute acid solution similar to what you'd use to clean a drip machine will work.
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Oct 22, 2015 00:08
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I've always just washed mine by hand, with dish soap, after every use. I had no idea that was recommended against. Is it supposed to build up a patina of coffee oil like a moka pot or something? In any case, coffee will quickly stain the plug at the bottom a nice shade of butthole brown no matter how thoroughly you clean it, so there's no use worrying about that.
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Oct 22, 2015 00:10
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If I wanted to try my hand at Turkish style do I need the ibrik? The process seems to be doable with a regular pot but I don't know if the process requires the smaller surface area of the ibrik. Also, I don't add sugar to my coffee, would I still need to add it during the brewing? Does it serve a chemical purpose?
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Oct 22, 2015 04:11
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Hario pourovers don't have to be slow. https://www.youtube.com/watch?v=0bcwuBgyr1E Don't get a Melitta cone. Finicky brewing relative to how controllable the extraction is compared to literally any other pour over. Kalita Wave is stupid easy and good once you get a good grasp on your recipe. Chemex is great for poorly done light roasts.
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Oct 22, 2015 07:14
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Sextro posted:Hario pourovers don't have to be slow. That's a pretty good looking Hario method, thanks for the link. The reason I recommended Melitta is because while it's not the best at anything, it's very idiot-proof and will work with almost any pour method due to the single small hole. Plus it's cheap.
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Oct 22, 2015 17:57
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dik-dik posted:If it's getting a white cloudy look, that's the plastic itself that has been damaged by using too-hot water. If it's coffee or mineral build up then I imagine using a dilute acid solution similar to what you'd use to clean a drip machine will work. Thanks I'll give this a shot. Clark Nova posted:I've always just washed mine by hand, with dish soap, after every use. I had no idea that was recommended against. Is it supposed to build up a patina of coffee oil like a moka pot or something? In any case, coffee will quickly stain the plug at the bottom a nice shade of butthole brown no matter how thoroughly you clean it, so there's no use worrying about that. I kinda suspected that dishsoap would probably be fine. I have no delusions of de-browning the plug, I figure that's a lost cause 
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Oct 22, 2015 20:03
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Anyone know of a good, cheap source for small airtight containers that I can use to store single doses of coffee? (i.e., I weigh out the beans beforehand and store the in small jars so that when I want coffee I can just dump the jar into the grinder and go)
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Oct 22, 2015 21:50
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dik-dik posted:Anyone know of a good, cheap source for small airtight containers that I can use to store single doses of coffee? (i.e., I weigh out the beans beforehand and store the in small jars so that when I want coffee I can just dump the jar into the grinder and go) 4oz canning jars are around $8 for a dozen.
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Oct 22, 2015 21:54
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dik-dik posted:Anyone know of a good, cheap source for small airtight containers that I can use to store single doses of coffee? (i.e., I weigh out the beans beforehand and store the in small jars so that when I want coffee I can just dump the jar into the grinder and go) http://www.specialtybottle.com/
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Oct 22, 2015 21:56
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Macdeo Lurjtux posted:If I wanted to try my hand at Turkish style do I need the ibrik? The process seems to be doable with a regular pot but I don't know if the process requires the smaller surface area of the ibrik. Also, I don't add sugar to my coffee, would I still need to add it during the brewing? Does it serve a chemical purpose? I don't believe the sugar serves any chemical purpose; I make mine regularly without sugar, and I still get a decent brew from it. Whether or not to add sugar and the amount of sugar added is really about personal preference at the end of the day. In terms of whether or not you'd need the ibrik, I've been trying to imagine making Turkish coffee without the ibrik, and I don't think you'd quite get the same effect with a regular pot since you're working with such a small amount of fluid. I would also think the boil would be more difficult to judge without an ibrik. In addition, the coffee would be more difficult to pour, which matters a little bit in that you're trying to keep as many grounds in the ibrik as possible (or at least I try to).
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Oct 22, 2015 22:44
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dik-dik posted:Anyone know of a good, cheap source for small airtight containers that I can use to store single doses of coffee? (i.e., I weigh out the beans beforehand and store the in small jars so that when I want coffee I can just dump the jar into the grinder and go) I like 4oz and 8 oz mason jars because they're a very common standard jar and 100% airtight. Also, if you have a foodsaver you can use an adapter to vacuum seal the jars for a little longevity.
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Oct 22, 2015 22:49
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As somebody with a tight morning schedule, how much of a decline in quality would you get by grinding your beans the night before?
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Oct 23, 2015 00:09
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uninverted posted:As somebody with a tight morning schedule, how much of a decline in quality would you get by grinding your beans the night before? Are you grinding by hand? If not, we're talking 30 seconds?
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Oct 23, 2015 00:57
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uninverted posted:As somebody with a tight morning schedule, how much of a decline in quality would you get by grinding your beans the night before? You might want to try making cold brew coffee instead?
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Oct 23, 2015 01:18
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uninverted posted:As somebody with a tight morning schedule, how much of a decline in quality would you get by grinding your beans the night before?
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Oct 23, 2015 02:40
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geetee posted:Are you grinding by hand? If not, we're talking 30 seconds? Grinding by hand also takes 30 seconds. I grind enough for 3 cups and its nothing.
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Oct 23, 2015 10:21
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Knuc U Kinte posted:Grinding by hand also takes 30 seconds. I grind enough for 3 cups and its nothing. What do you use? My grinder's a skerton and it takes forever. I work nights so I'm never in a rush in the morning and it's not a problem, but if I were a 9 to 5 guy the skerton would be pretty annoying.
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Oct 23, 2015 12:04
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swimming anime posted:What do you use? My grinder's a skerton and it takes forever. I work nights so I'm never in a rush in the morning and it's not a problem, but if I were a 9 to 5 guy the skerton would be pretty annoying. A porlex...but in saying that I use coarse grinds for French press.
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Oct 23, 2015 12:54
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I really think the common advice that the V60 is a finicky method should be qualified by saying that if you have your brewer on a scale you are probably never going to gently caress it up if you just use a 17:1 ratio or really anything near that, and do the bloom/off gassing for 30ish seconds. I even had perfectly good results before I got a gooseneck by simply using an ordinary kettle and pouring a relatively thin stream in the center (never doing any circles). But I guess if you're new to making coffee, something like an aeropress would be more foolproof. But the real reason I'm posting is that I just picked up a nel drip on a whim and have made a couple cups of coffee with it to good effect. I don't think I've seen any talk about nel drips on here, but I could be wrong. Makes a strong cup with much more body and (at least for me) comes out a touch more bitter than paper drip, but in a pleasant way. Been doing 25g per 240ml at ~178F on a medium grind (slightly larger than for drip). I see a lot of variation in recommended methods online though, so I thought I'd ask here and see if anybody has experience with it. Or if not, I'll probably try out many of these methods myself so I can share if anyone's interested. And the Hario nel drip (without the chemex-looking carafe) is only ~10 bucks on amazon and will fit on any container that is about it's diameter of 4 inches, which coincidentally is common on many french presses.
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Oct 23, 2015 19:17
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I only had nel drip once and it cost like $7. It took forever to make and wasn't very hot.
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Oct 23, 2015 19:57
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Yeah, I'm not totally sure why many methods seem to recommend taking such a long time. These cups I've been making don't take much longer than drip in a V60 (3-4 mins) and you end up with a distinctly different profile. Of course it's all down to taste if you like it or not.
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Oct 23, 2015 23:02
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| # ? Jun 4, 2024 19:27 |
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Just roasted a profile of this: http://coffeeshrub.com/shrub/coffee/guatemala-acatenango-gesha-1 to City +... considering the sample was 13.17$ and a 50# bag is 897$, I wont be offering it, but it was interesting to try. It's good, but not significantly different from other coffee that I roast, and not worth 2x+ the price. Interested to hear what everyone else thinks about 'Gesha' varieties...
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Oct 24, 2015 13:13
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