/cg/ - Coffee General

[Anonymous No.11894667]

itt: discuss your favorite coffee brands, types, mixes and recipes

red bullies, zippin zoomers, starcucks and teafags explicitly unwelcome

what are some comfy mixes involving cinnamon and chocolate? I'm still experimenting but can't get the feeling I'm close to find something irresistably tasty for myself

[Anonymous No.11894683]

>>11894667
french press > drip > pour over >>> espresso

[Anonymous No.11894691]

Keurig

[Anonymous No.11894696]

>>11894667
2 French Vanilla, no sugar

[Anonymous No.11895208]

>>11894667
I've been dicking around with mochas in my cheap little 3bar espresso machine. Dark roast coffee, half-and-half, cocoa powder, allspice, a touch of brown sugar and a bit of ancho powder, toss a cinnamon stick in (because I bought a bag of them for use in spiced cider, and only needed one stick per gallon), and serve with brutally dark chocolate.

One of those, and a thin little self-rolled cigar, and I'm ready to face the day until about 3pm.

[Anonymous No.11895229]

>>11894667
>get blender
>can of coconut cream
>3 scoops of coffee powder of your choice
>ice
>bit of coconut milk to bulk it up
blend it all
>drink

[Anonymous No.11895566]

>>11894667
Might try making a spice blend instead of just cinnamon, OP. You might scratch that itch with some nutmeg/allspice/cloves or something.

[Anonymous No.11895750]

i'm a master barista at starcuck ama

[Anonymous No.11896085]

>>11894683
Espresso>>Moka pot>>>>>Drip/pour over
Drip and pourover are literally the same thing - filtered coffee. They're just glorified funnels with paper filters that make coffee weaker than a long black.

[Anonymous No.11896089]

>>11896085
Rewrite with inclusion of cold brew please.

[Anonymous No.11896104]

>>11896089
Cold brew would be better than filtered. It's less bitter, and you get more coffee oils if you filter using a french press.

[Anonymous No.11896643]

>>11896085
>t. Tastelet
Moka is fucking garbage, pourover allows you to actually control the extraction if you know what you're doing

[Anonymous No.11896988]

>>11894683
>>11896085
>>11896089
>>11896104
These best-to-worst brewing discussions are pretty much impossible for me. I own dozens of different brewing methods and they all have their strengths and weaknesses. I don't think you can say that definitively there is a superior method.

There MIGHT be superior methods for SPECIFIC origins and roasts, but not overall.

[Anonymous No.11897004]

>>11896988
Dis nigga coffees.
I feel the same way, usually it comes down to whatever I feel like brewing with. Some days I do Moka, other days it's french press, pourover, clever, etc. If I find that a coffee tastes real good using a particular method, I'll keep brewing it that way.
Coffee's too variable to have a definitive 'best' method.

[Anonymous No.11897393]

>>11896988
I understand where you're coming from, and you're right that different brewing methods each have their place. But french press is still better than all the other ones because it just is

[Anonymous No.11897397]

>>11897393
Have you tried James Hoffman's french press technique?
https://www.youtube.com/watch?v=st571DYYTR8
It's pretty much cupping procedure, but in the press. I dig.

[Anonymous No.11897527]

>>11896988
100% this. No method of brewing is inherently better than another, that'd be like saying 'what's the best method of cooking, for me it's frying > roasting > saute >>> poaching'. They do different things.

I tend to enjoy drinking espresso or occasionally a gibraltar type drink, so espresso is the method I use most, but I do use other techniques if I want different results.

[Anonymous No.11897530]

[Anonymous No.11897576]

So what temperature should I brew coffee at?

[Anonymous No.11897586]

>>11897576
195 ~ 205 F, doesn't matter so long as it's in this range.
Do the maths if you're not into proper temperature scales.

[Anonymous No.11897595]

>>11897586
Aight Thanks, My poor ass tried to brew coffee with just a filter and a kettle - it tastes like burnt bean water

[Anonymous No.11897639]

>>11894667
Monsooned Malabar beans > Moka Pot > milk

[Anonymous No.11898315]

>>11894683
FPBP

[Anonymous No.11898402]

Bros I just got an espresso machine and I keep fucking up the shot
how much coffee is too much coffee in the filter?

[Anonymous No.11898416]

>>11896988
this guy seems to know coffee

>>11897393
i disagree, it depends on what you want out of the coffee, french press is probably the best all round brewing method, but if you've got a single origin coffee in a light/medium roast and the time to spare i'd use the siphon brewer every time, for people that don't like real coffee i use my espresso machine to make them a latte, cold brew is great in summer and better than chilling hot coffee, mokapot is the best for camping i think because it's basically espresso so it gives more of a caffeine extraction also it's a big chuck of aliuminium so it's not going to break, only things i'm not going to comment on is cold drip brewer and pour over because i don't really know what the appeal is, oh and Vietnamese brewer but after adding condensed milk you can't really tell how the coffee's brewed.

[Anonymous No.11898417]

>>11898402
Wrong grind size
Wrong amount of coffee per shot
Extraction too long
Extraction too short
Machine can't produce proper pressure
Machine can't produce proper temperature
Could be one of these things, could be multiple. Find your machine online, see if there are any forums of people talking about pulling shots with it, follow their advice.

[Anonymous No.11898434]

>>11898417
this plus
not compacting the coffee in the filter or doing it too much,
also to a lesser extent not having even distribution of grounds

[Anonymous No.11898524]

>>11898417
>>11898434
I'll give it another go soon, thanks for the pointers
>not compacting the coffee in the filter or doing it too much
i think this might be my issue

[Anonymous No.11898561]

I understand why, in theory, a french press would make great coffee but in practice it's been among the worst coffee I've had. Everytime someone tries to convince me that french press are the best and serves me a coffee they made with theirs, they give me a weak underextracted brownish cup of dirty water then act like it's a quality espresso.

Professional level espresso > moka pot > drip = amateur espresso > instant > french press in my experience.

[Anonymous No.11898573]

>>11898561
James Hoffman's ultimate french press technique. Try it. Might work better for you.

[Anonymous No.11898742]

>>11894667
Do any of you put honey in your coffee?

[Anonymous No.11898863]

What about instant? What brands do you like? For me, its Azera and Lavasimmo Classico. Douwe Egbert gold is nice but gives me the shits.

[Anonymous No.11898942]

>>11898434
>>11898417
Unrelated, but one side starts the extraction before the other sometimes, do i assume that it's because they weren't balanced?

[Anonymous No.11899237]

>>11898863
In Denmark we have a brand called Peter Larsen which is actually good

[Anonymous No.11900642]

I ordered a Moka pot. What am I in for?

[Anonymous No.11900782]

>>11897586
>board game units
It's 90-95 degrees celsius, anons

[Anonymous No.11900792]

>>11900642
the russian dude on youtube manage to make some outside with a burner stove it'll be fine.

[Anonymous No.11902218]

Give me the lowdown on cloth filters for pour over.

[Anonymous No.11902253]

>>11900642
You're in for making pots of shitty, nearly undrinkable coffee until you learn to dial it in, but once you do, you get a hella dank brewing method in your repertoire

[Anonymous No.11903403]

>>11894667
Redpill me on percolators. Is it superior to the good old Mr. Coffee?

[Anonymous No.11903421]

>>11903403
Percs for home use are a hipster trend.
They should be reserved for outdoor use only because they're indestructible.
Nothing beats drinking shitty coffee with a metal tin in the middle of nowhere. Really. This post isn't ironic.

[Anonymous No.11903526]

What should my next brewing apparatus be? I have a moka pot right now that I like a lot. Thinking about getting a pour over but idk what brand or model.

[Anonymous No.11903529]

>go into local coffee shop at 2pm
>they have one brew and it’s a light roast

[Anonymous No.11903632]

>>11902218
The apotheosis of coffee brewing

[Anonymous No.11903963]

>>11903526
any ceramic pour-over is good, just make sure you can find the filters easily.

I got a melitta because they sell melitta filters where I live.
I've never even seen cone filters IRL so I can forget about hario v6s and the like.

[Anonymous No.11904108]

>>11903963
I'm pretty sure a coffee filter is a coffee filter anon.

[Anonymous No.11904117]

THATS AN AWFULLY HOT COFFEE POT

[Anonymous No.11904145]

I used to use French press and Moka interchangeably but now that I live in a dorm, Moka is impossible and French press is a pain in the ass, so I use a Hario V60. I used to order coffee online but I recently found a grocery store that sells locally roasted coffee so I'm going to try some of that when I go tomorrow.

[Anonymous No.11904217]

>>11904145
Be careful anon, just because it's locally roasted doesn't mean it's fresh. You're better off just making the hike to the roaster if you can

[Anonymous No.11904229]

>>11904217
It has the roast date printed on the bag. Last week I went there the day that they get their shipments of items and all the bags had the previous day's date.

[Anonymous No.11906132]

>>11904229
That's based then. I saw one of my favorite local roasters' beans in a store once but they were weeks to a month old. I just don't trust a grocery store to rotate their stock as effectively, and you're probably paying markup you wouldn't deal with buying direct. You know what you're doing though.

[Anonymous No.11906301]

>>11894667
Add chicory to your coffee. It will change your life. I ordered mine from neworleansroast.com

It's pretty damn good when you mix it with a kona or some form of a darker yet still lighter tasting coffee.

Obviously black. Pussies add sugar and cream.

[Anonymous No.11907700]

>>11894667
I'm just starting to get "into" coffee, meaning I don't have a very refined palate and am just now starting to discover what I enjoy.

Few questions if anyone wants to weigh in:
Which material type is best for a Hario? Ceramic, metal, or glass?

I have a French press but it's a real pain to use for just one cup in the morning (considering grind and clean up), which is why I want to try the V60.

What's up with the "tasting notes" at cafes? Half the time I don't know where the fuck they are getting notes like "cherries" or whatever from a cup of coffee. It seems highly subjective and pretentious, or am I missing something?

[Anonymous No.11907766]

>>11907700
In terms of material an argument can be made for ceramic because of heat conductivity, metal would likely leech heat from your water unless you preheat it or something, the difference is probably negligible.
>tasting notes
Definitely subjective, but I would still say useful to give you an idea of what to look for. If some obscure random spice or flower then it's probably just snobbery, but will let you know if it tends towards acidity, "floral", "spiced," or fruity. Just use it as a guide and compare to what you can connect it to as your taste will improve with trying as many different kinds as you can. Pay more attention to learning what varietals, roast levels, processing, and country of origin you tend to like the most.

[Anonymous No.11907789]

>>11898942
That's fine it's probably the portafilter, I had the same issue so I made mine a bottomless portafilter, now it's much better and I can tell if it's off because the coffee should make on nice stream from the centre

[Anonymous No.11907803]

>>11907766
Thanks for the informed response. I'll probably just go with a ceramic v60 then. My only other serious option was probably a glass version they sell around here. I live next door to a roaster so I have easy access to all kinds of accessories and beans.

Fair enough about the notes. I suppose I should write down the roast and country for coffee I actually enjoy so I can chart it out.

[Anonymous No.11907820]

I used to drink only local single batch roast coffee until the other day at the grocery store when I got a giant can of Maxwell House.

For perspective, the coffee I used to drink cost me $10-12 for a bag 1/4 the size of this $6 can of Maxwell House.

What shocked me was that the two taste the same when fresh. When they go stale, they both taste like stale coffee. That's when I started added Nestle French Vanilla non-dairy creamer instead of my normal 2% fat local organic milk. The bitterness of the stale coffee is dampened significantly.

The lesson here is that whether you're paying out the ass for fancy coffee or cheaping out and going the boomer route, your coffee is going to taste the same.

For the record, my brew method is a ceramic dripping cone, disposable filters, and an electric kettle programmed to 200°F/93°C

[Anonymous No.11907849]

Best scale for the brewing process?

[Anonymous No.11907860]

What's an electric grinder with the mechanical quality on par to this manual one?

[Anonymous No.11907866]

>>11907803
I use a chemex so I promise glass isn't a bad option either. There are certainly some coffees that a flavor will pop out to you. Washed yirgacheffe can taste like a sweet lemon, and natural process yirgacheffe will taste like straight up blueberry. Start by learning what a balanced extraction tastes like and use a scale and timer. There are a lot of variables at play so try to control as many as you can. For starters I recommend using a 15:1 ratio of coffee to water and read some guides. Also make sure you invest first and foremost in a good grinder, the more you're willing to pay upfront will allow you to expand outwards with brewing in the future. I'm sure if your roaster cares about what they do they would love to answer any questions when business is slower, build a rapport and they'll give you free shots and maybe even offer you to sit in on cuppings.

[Anonymous No.11907895]

>>11907866
I was also looking at a Chemex but for my purpose, that is, brewing for one, maybe two, I felt the V60 offered the best. Is there something to be said for the Chemex over the V60?

I have a manual grinder and an old school scale so I'm okay in those areas.

[Anonymous No.11907921]

>>11907895
I use it just for myself. the major difference for chemex is their filters, which are pretty "heavy" compared to others, meaning it filters out more of the oils. V60 also has ridges that prevent the paper from sticking to walls which might help prevent coffee from draining down the sides. Lastly, chemex has a three fold front and one layer in the back which might lead to some imbalance in extraction u less you use their circular filters. I can't actually say if any of this has a major impact on the taste or if it's purely autism. Honestly the coffee is way more important than the brewer and I don't think it's worth looking for "the best" as they each have pros and cons.

[Anonymous No.11907952]

>>11906132
They got their shipment today at 16:00, so I'm going to go tonight. Only asian people go to this store so they surely won't be buying any of it, hopefully they will have gotten fresh coffee with their shipment like they had last time.

[Anonymous No.11908276]

>>11899237
do they ship to america? I've actually had this before and its great

[Anonymous No.11909031]

>>11907952
Well because of my dumbass roommate I wasn't actually able to go, so I guess I get to wait until next week then

[Anonymous No.11909098]

>>11909031
Piss in your roommate's coffee, he doesn't deserve you anon

[Anonymous No.11909128]

>>11909098
He doesn't drink coffee

[Anonymous No.11909133]

>>11909128
Does he drink piss?

[Anonymous No.11909148]

>>11909133
Not sure, I would have to ask but I'm not talking to him now

[Anonymous No.11909225]

>>11908276
Sorry anon, I have no idea

[Anonymous No.11909260]

>>11897576
Just boil it. It doesn't matter - you can just adjust your grind/brew time. Once you add the water to whatever brewer you are using, it will drop like 10degrees instantly.

[Anonymous No.11909269]

>>11898402
Depends on how big your basket is. Try filling it to just below the lip of the basket before you compact it or anything. Distribute and tamp, then lock the portafilter in. Then take it out and see if the screen/screw touched the coffee at all. If not, you're safe. Good baskets should also give a weight rating, so aim for that.

Make sure you weigh everything, and aim for a 1:2 dry coffee to espresso yield weight. But, it sounds like you need to do some reading on extraction and preparation basics.

[Anonymous No.11909276]

>>11907820
Sounds like you either were buying from a shit roaster, or your water/brewing method is so fucked it doesn't matter. Maybe a bit of both.

Just because you buy locally roasted coffee from a small company does not mean they are making coffee worth drinking. Look for a roaster that roasts light, and specifies the origin of the coffee on the bag - if they mention the farmer etc you might be headed in the right direction.

Most shit coffee from the grocery store is just as bad/good as most shit local roasters.

[Anonymous No.11909311]

>>11909148
why the grudge anon. were here to listen

[Anonymous No.11909318]

>>11909311
I thought that he was going to go to the store with me so I waited for him to come home, then he gets home at 19:30 and says that he doesn't want to go and the place closes at 20:00. So now I have to wait until next week for fresh coffee.

[Anonymous No.11909329]

>>11909318
thats a bitch yeah. Are you NEET?

[Anonymous No.11909334]

>>11909329
College

[Anonymous No.11909346]

>>11909334
shame

[Anonymous No.11909982]

>>11909318
My roommates are the worst people when it comes to grocery shopping. It sucks because I'm the only one who consistently cooks instead of eating out so when we run out of food I'm really the only one who suffers. On principle I'm not going to go alone and pick up all of our groceries, and yet when I come back from night classes after working all day, I hear complaints about how neither of them had anything to do all day and they were bored.

[Anonymous No.11910750]

For me, it's the Cortado

[Anonymous No.11910863]

How do I transition away from a black cup of Folgers to a true coffee patrish.

[Anonymous No.11910938]

>>11910863
Go around your town and try different cafes - just drink their drip/batch brew. If you find one/some that are great then you buy some bagged coffee from them. Grab a grinder, honestly, just start with a used blade grinder. Then you could buy one of those cheap melitta pour over cones, or a cheap french press.

[Anonymous No.11911238]

>>11896988
do you have a vaccuum / siphon machine?

[Anonymous No.11911255]

>>11897530
>you're

[Anonymous No.11911262]

>>11898573
>James Hoffman's ultimate french press technique
I'm gonna try this with my pre grinded month old folgers, thanks anon

[Anonymous No.11911277]

why do percalators never get love in these threads? I think I like all methods, but love espresso (don't own a machine though). I had vaccuum / siphon coffee once and it was amazing. I use french press daily.

>>11898742
i used to put honey and heavy cream

>>11900642
seems cool, how is it different than a percalator?