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Data Graham posted:Sorry but my brain conjured up an image of a grinder that doesn't have a dispenser bin, you just have to hold your hand cupped under it and catch the grounds this would probably legit work better than a lot of the hoppers out there where you get so much static the grounds just leap out to spread all over your countertop
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May 21, 2021 22:08
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Or like my Encore where the tiny bit of grinds that falls out when you remove the hopper ends up get blasted out of the hopper receptacle like a shotgun when the hopper gets slotted back in. I had to make a special tray to contain the spray of grounds.
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May 21, 2021 23:34
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I feel like Kalita filters have been insanely expensive for like a year now. A pack of 200 is like $50 on Amazon.
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May 22, 2021 19:38
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Anyone got some instant coffee laying around that they can test this on? If it works I’m not gonna buy instant coffee but it might be handy to know for hotel stays https://vm.tiktok.com/ZMeWyQoBv/
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May 23, 2021 09:43
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Steve Yun posted:Anyone got some instant coffee laying around that they can test this on? If it works I’m not gonna buy instant coffee but it might be handy to know for hotel stays Pouring water on brown rocks to get brown water? That works. I don't have speakers where I am right now.
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May 23, 2021 10:30
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VictualSquid posted:Pouring water on brown rocks to get brown water? That works. I don't have speakers where I am right now. It says to not pour boiling water on the rocks at the beginning, but to let cooler water dissolve them first and then use boiling water to heat it up. Says this prevents drink from tasting bitter and burned. Post also says that this would help with "extraction" but I'm dubious a about that since there isn't anything to extract from instant coffee? But I dunno maybe that's just a miscommunication.
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May 23, 2021 11:32
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It's nonsense. The flavours were locked in by the roast level and the original extraction when it was brewed. You're not extracting anything when you're making instant, just re-dissolving the solubles back into water. Pouring that small quantity of boiling water into a mug, it's not going to stay at boiling temperature long enough to do anything that alters taste.
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May 23, 2021 11:46
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if I'm having instant I'll usually do cold water or milk first, then add boiling water (though not for flavour but to get it to drinking temperature immediately). I don't think boiling water is going to affect the instant coffee directly since it's already been brewed and dried, but I think maybe drinking it at 95°c is gonna make it taste different to 80°c or whatever
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May 23, 2021 12:25
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goku i won't do what u tell me
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You’ll certainly taste a lot more of it at the lower temperature.
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May 23, 2021 12:46
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TFW after a week you finally dial in the grind and tamp and pour the perfect shot
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May 23, 2021 16:23
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I finally got a scale and started using actually measured amounts of beans and water instead of winging it and it really is much better. its like you get the full range of flavor from the beans. and it makes the process more straightforward
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May 23, 2021 23:02
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mistermojo posted:I finally got a scale and started using actually measured amounts of beans and water instead of winging it and it really is much better. its like you get the full range of flavor from the beans. and it makes the process more straightforward Yeah, it's crazy the amount of difference in taste a small discrepancy in dose can make. A friend of mine recently got into speciality coffee and simply weighing the beans dramatically improved the quality of his french press. Before he just used a scoop per cup as a rough guide, but it turns out that meant he was making incredibly weak coffee.
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May 23, 2021 23:27
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kemikalkadet posted:It's nonsense. The flavours were locked in by the roast level and the original extraction when it was brewed. You're not extracting anything when you're making instant, just re-dissolving the solubles back into water. Pouring that small quantity of boiling water into a mug, it's not going to stay at boiling temperature long enough to do anything that alters taste. I'm fairly new but my experience says additional heat changes already-brewed coffee. I do pour over, with ice in the receiving vessel, primarily because I drink half now and half hours later. It comes out a little above room temperature, so I can ice it or microwave it as I like, and the remainder goes in the fridge. When I was dialing in I tried switching the ice for the same mass of boiling water in the vessel, then used the same amount of 190 or 212 pour over depending on the coffee roast. While the coffee is being extracted it's at the proper temperature but it's then cooled down. I don't know what aspect is changing but it's noticeable and reminds me of coffee that's been sitting on the burner for a while. Dripped into ice and then reheated works great for me!
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May 23, 2021 23:33
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I thought I wasn't much of a coffee method snob, but we were just out of town for a week. Brought my pour-over thingie, a pulse grinder, a non-gooseneck kettle, and the place we were at had heavily softened water. Holy poo poo, the end result was borderline undrinkable from my home Baratza + gooseneck + filtered Chicago tap water setup. So I guess I've come over to the dark side and I'm going to have to figure out how to step up my travel setup before our next trip. Or just bring my Bripe next time.
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May 24, 2021 02:14
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Why gripe when you could just Bripe
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May 24, 2021 02:34
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Gunder posted:Yeah, it's crazy the amount of difference in taste a small discrepancy in dose can make. A friend of mine recently got into speciality coffee and simply weighing the beans dramatically improved the quality of his french press. Before he just used a scoop per cup as a rough guide, but it turns out that meant he was making incredibly weak coffee. Don't we all do this though as a morning ritual complete with flourishes, stern looks, finger waggles?
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May 24, 2021 03:04
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I do it with big sighs while my wife is doing the thing I would otherwise be doing myself. “Step aside ma’am you can’t coffee like I can coffee.”
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May 24, 2021 03:34
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If I’m looking at grinders for espresso how is the sette 270? Is there anything else around that price point I should consider? What’s the next step up? I think I would mostly be single dosing.
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May 25, 2021 13:36
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I've been looking at grinders myself and the Eureka Mignon Specialita seems to be the biggest competition in the general price range. There are also third-party mods for it for single dosing, which the 270 doesn't have.
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May 25, 2021 13:44
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Is there a decent burr grinder (wired, electrical) which does not weigh too much and is suitable for lugging around when travelling (to my folks, or the cabin, etc.)
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May 25, 2021 14:07
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Canuck-Errant posted:I've been looking at grinders myself and the Eureka Mignon Specialita seems to be the biggest competition in the general price range. There are also third-party mods for it for single dosing, which the 270 doesn't have. I thought the 270 is suitable for single dosing due to the low grind retention.
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May 25, 2021 14:12
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Dren posted:If I’m looking at grinders for espresso how is the sette 270? Is there anything else around that price point I should consider? What’s the next step up? I think I would mostly be single dosing. I think it's an okay grinder for espreso, but you should get the 270W or 270WI so you have the ability to fine tune your grinds. bolind posted:Is there a decent burr grinder (wired, electrical) which does not weigh too much and is suitable for lugging around when travelling (to my folks, or the cabin, etc.) What types of coffee are you making? A manual one would be good for exactly this situation, otherwise if you 100% want an electric one the baratza encore is light enough to carry around.
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May 25, 2021 14:16
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I have a Sette 270Wi and think it does a pretty good job. It is quite loud if you care about that at all.
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May 25, 2021 14:31
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As far as I'm aware, the major difference between the 270 and the 270Wi is the weighing scale built into the portafilter hooks, which you don't need if you're single-dosing. Save the extra cash and get the standard Sette 270. Eureka Mignon Specialita is also great.
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May 25, 2021 14:46
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It seems like the Eureka Mignon Specialita is comparable but fairly quiet, I might go with that if it’s also good. I would very much like to not make my family angry when I coffee.
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May 25, 2021 14:46
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Dren posted:It seems like the Eureka Mignon Specialita is comparable but fairly quiet, I might go with that if it’s also good. I would very much like to not make my family angry when I coffee. The flat burr design of the Eureka means that you'll have more of a grounds retention issue than with the Sette. I think, if I was single dosing, I'd probably still prefer the Sette, but if noise is an issue then I think the Eureka is a good alternative. If you're in the US, then repairs/servicing will be much easier for the Baratza grinder. Europe, in my experience, is a little easier for Eureka.
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May 25, 2021 15:12
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Canuck-Errant posted:I've been looking at grinders myself and the Eureka Mignon Specialita seems to be the biggest competition in the general price range. There are also third-party mods for it for single dosing, which the 270 doesn't have. I have the specialita, and while I don’t have any mods, I feel that it works better with more beans in the hopper. The time-based grind is pretty drat consistent day to day so it hasn’t bothered me much and I go through coffee quickly enough that I don’t see a noticeable degradation in quality for the amount of time my beans sit in the hopper. It is fast, I grind 18g in about 8 seconds I think. The dial-in is a bit finicky, it is a tiny knob you turn and it is difficult to get back into a grind setting once you move out of it. If you want to change grinds often I’d steer clear of the specialita. Once you dial in the bean you won’t want to change it. I dont have clumping issues, it’s very pretty, and pretty drat quiet imo. I feel like it is quieter than my old lovely grinder and much faster. Finding your “true zero” is pretty easy if annoying, you rotate the top burr by hand while adjusting the fineness of the ground coffee until the burr stops rotating, then back it off. Unplugged, obviously. The numbers are, essentially, meaningless and only offer a vague guess at what the grounds will be like. I can answer any questions about it if you have any.
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May 25, 2021 15:13
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I've seen some references that Baratza tweaked the 270wi to make it a little quieter and sturdier, but that could be anecdotal. Generally with the 270wi you will have to keep at least a few doses in the hopper because it pretty much only grinds by weight. It predictively stops the burrs based on the fill rate into the cup, so if there aren't enough beans to keep that rate up you likely won't get the desired output weight. The grinder is designed so that the grounds drop straight through the burrs into the cup/portafilter, so there is very little retention but not zero. I'm not sure how much difference a bellows would make. There are 3d printed single dose hoppers I assume are intended for the regular 270, but you'd probably still have to rig up a bellows if you are taking it that far. The grounds come out super fluffy with basically no clumping, which is nice for distribution.
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May 25, 2021 17:31
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Dren posted:If I’m looking at grinders for espresso how is the sette 270? Is there anything else around that price point I should consider? What’s the next step up? I think I would mostly be single dosing. i had the 270wi and didn’t like it. It’s loud, not convenient to dial in for espresso because of the micro-adjust arrangement, and this is subjective but i thought the flavor was always muddy. The wi is a pain to single dose with as well because there’s no setting except grind by weight. If you want to weigh your beans before grinding, you’ll have to set the weight high, then manually stop the grinder - which it won’t like and it will beep at you. It is also not actually very low retention, there is a ton of buildup in the chute after a while. It seems to be stable between grinds but it’s kind of gross and if you clean it, which i wanted to do often, it builds back up again.
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May 26, 2021 01:56
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hypnophant posted:i had the 270wi and didn’t like it. It’s loud, not convenient to dial in for espresso because of the micro-adjust arrangement, and this is subjective but i thought the flavor was always muddy. The wi is a pain to single dose with as well because there’s no setting except grind by weight. If you want to weigh your beans before grinding, you’ll have to set the weight high, then manually stop the grinder - which it won’t like and it will beep at you. It is also not actually very low retention, there is a ton of buildup in the chute after a while. It seems to be stable between grinds but it’s kind of gross and if you clean it, which i wanted to do often, it builds back up again. If you long press the grind button until it beeps you can then do a manual grind by holding the grind button. It's annoying. I haven't noticed a ton of retention in the little chute, but a little retention doesn't bother me too much. All in all I probably wouldn't buy this thing again if I had a do over, but it's not bad. Definitely better options for single dosing in that aren't too much more.
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May 26, 2021 05:56
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Dren posted:It seems like the Eureka Mignon Specialita is comparable but fairly quiet, I might go with that if it’s also good. I would very much like to not make my family angry when I coffee. I have the Eureka Mignon Silenzio, which is pretty close to the Specialita, just slightly smaller burrs and no digital screen on the front. It's very quiet, as the name would suggest. I also have very little problems single dosing with it. I only add ~0.3 grams of extra coffee per dose to offset the grinder retention. Grind quality is pretty good, though not really good enough to have consistent success with light roasts in my experience. WDT helps with the consistency.
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May 26, 2021 07:46
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Tippecanoe posted:Morgan Drinks Coffee That's the channel I've been idly looking for. I watched a video of hers about latte art I think, and meant to subscribe and watch some more but lost track of it. She is just adorable 
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May 28, 2021 19:41
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What are y'alls favorite japanese iced coffee recipes?
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May 28, 2021 19:47
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I got the Eureka Mignon Specialita and the very first espresso I made with it was far, far better than all espressos I have previously made using coffee ground by the shop. It’s pretty quiet too.
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May 29, 2021 00:42
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Dren posted:I got the Eureka Mignon Specialita and the very first espresso I made with it was far, far better than all espressos I have previously made using coffee ground by the shop. It’s pretty quiet too. what color did you get
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May 29, 2021 00:47
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Sweeper posted:what color did you get just black
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May 29, 2021 01:44
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welp, there was a Specialita on open-box sale from iDrinkCoffee I could have gone for the Tiffany Blue one but decided to go with the standard matte black so I don't have to worry about fingerprints or scratches
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May 29, 2021 02:33
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Anyone have recommendations on using 40:60 with the Niche? I’m currently at the red dot but it is still too fine. 
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May 31, 2021 18:58
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Keep turning the dial counter-clockwise until it's on the 0 marking. That's about right on my Niche for a 4:6. I ended up putting a little red sticker on the opposite side of the calibration ring to the silver dot, so I could track where I was going more easily at these courser grinds. edit: If that's no good, just keep going coarser. It's been a while since I used the 4:6 method, and I can't quite remember my settings. Gunder fucked around with this message at 19:06 on May 31, 2021 |
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May 31, 2021 19:03
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Gunder posted:Keep turning the dial counter-clockwise until it's on the 0 marking. That's about right on my Niche for a 4:6. I ended up putting a little red sticker on the opposite side of the calibration ring to the silver dot, so I could track where I was going more easily at these courser grinds. Thanks, will do! Also, what method are you using for pour-over these days? I'd like to take more advantage of the Niche but have been doing 4:6 for so long that I've forgotten everything else.
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May 31, 2021 19:10
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