Coffee
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Mclaincausey
Right there with you on the beer progression and cigars too tend to share the same type of pattern of preference changes through the years. Wonder how that carries over to the denim game?!!?
With coffee the lighter roasts won me over the first time I smelled and tasted straight strawberry from black coffee–My mind was blown that those flavors could be in a bean naturally.
Another fun rabbit hole for sure!
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All - I'm looking for a dripper that could handle brewing fairly large quantities of coffee (say, up to 1.3L / 5.5 Cups). Right now I'm using a Melitta filter holder, and it works OK but it takes forever. I find that the filter sticks to the holder in such a way that the coffee slows to a drip-drip.
So I'm looking for something with better flow. Other requirements: no plastic touching the hot coffee & must sit over a thermos carafe.
I'm wondering if the Hario 03 would be enough. I'm also interested in paperless options if they are a valid choice and not too much of a PITA to keep clean… I'm open to other suggestions...
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Some great beans from Yirgacheffe.
Great fruit and floral flavours when lightly roasted. -
I like the occasional Light toast for he fruit and vibrant acidity. I miss dark
Roast the entire time though. -
@JDelage Couldn’t come up with one solution that would solve all your coffee issues. Sometimes if your coffee slows to a drip it’s because the grind is too fine. I’m a big fan of the Chemex brewing system,but that’s pretty labor intensive and you’d need to buy a thermos to put the hot coffee into afterwards. You also mentioned paperless which would mean a French Press,and you’d still need to buy a thermos. I also use a Bonavita digital kettle for my brewing. Technivorm make a very highly regarded coffee maker with a thermal carafe,(KBT741)that will set you back over $300. I’ve never tried one,but people seem to really like it. Good luck.
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Well this is an exceptional coffee. 203 degrees Fahrenheit poured over a reasonably coarse grind, though I did tighten it up a bit over my normal pourover grind setting. Great body and flavor, one of my favorites in recent memory.
https://www.corvuscoffee.com/products/tarqui-hills-huila-colombia-12oz-1
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This is a nice one from a friend who is Head of Coffee at Ozo.
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Heads up for you guys in the Seattle area. Equator Coffee,from The Bay Area, is doing a 5 week residency at La Marzocco Cafe. Their coffee is really delicious especially if you don’t like really dark roasts.
Good looking out, Jett–Thanks, man! What a cool business model La Marzocco has; Love that they change out the machinery and the cups as well as the coffee roasters.
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My MiL surprised me with a nice burr grinder for an early Christmas gift. Just made my first cup of Aeropress and it’s great [emoji108]
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I concur. That is a lovely bit of backsplash.
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Thanks! Almost makes up for the absolute shit countertops.
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My MiL surprised me with a nice burr grinder for an early Christmas gift. Just made my first cup of Aeropress and it’s great [emoji108]
Nice gift! I have the same one, and a few years in it has been an absolute joy.
Just had a pourover of this wonderful Ethiopean coffee at one of my favorite local roasters–highly, highly recommended.
https://www.corvuscoffee.com/collections/buy-coffee/products/bale-mountain-natural-ethiopia-limited-12oz -
Bro gave me some Stumptown Kenyan single origin for my birthday and it’s pretty good. Really bright, lots of fruit, but unfortunately the acidity is giving me reflux. Where is that getting old thread…
The EastFork mug was also a Bday present and it’s a great piece of pottery [emoji106]
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… but unfortunately the acidity is giving me reflux. Where is that getting old thread...
I feel your pain. About a year or so ago, I had to give up coffee, for this very reason. My morning cup of Joe has been replaced with a masala chai.
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I take prescription medication for acid reflux,but I find brewing with the Chemex system,I see in the background, really helps as well. I think maybe you brewed your coffee with it. I don’t know if this is intrinsically true,but my wife and I both agree that the darker roasts seem to be less acidic as well. Maybe the higher roasting temperature and longer roasting profile has something to do with it. Last but not least,I’ve really wanted to like Stumptown coffee,but I just flat out can’t stand it. My current favorite is www.oldcitycoffee.com in Philadelphia. I love their French Roast as well as their 6 Bean Espresso. They have really clear pictures of their beans,which I find helpful. Buy 5 pounds and the 6th is free with free shipping. Check it out.
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