Coffee
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Just got an aeropress also need to know how much coffee to use vs how much water. Also need water temperature.
"Obstacles are stepping-stones That guide us to our goals"
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http://worldaeropresschampionship.com/recipes/
I use the first one.
17 grams coffee ground 5.75 on the uber grinder, little courser than paper filter.
Rinsed normal filter, aeropress in regular position.(I use inverted method, dont know why)
50 grams of water at 83c for the bloom.
Bloom for 40s. Nicely wet all grounds and lightly agitate holding the aeropress and shaking it abit around.
Very slowly add 215 grams of water at 79c for about 30 sec
Press very gently for about 30 seconds.
Leave about 50 gram slurry in the press and discard. -
Thanks man now only if I knew what the hell they were talking about haha
"Obstacles are stepping-stones That guide us to our goals"
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Hmmm. Which one?
Also, Toby's Estate is serving their cold brew on tap now. Pretty awesome.
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where are you getting those from Shane? also, what's the price for one?
since i'm moving into my new crib on wednesday (getting the keys and all), and since the place is going to be empty as empty a house can be, i o/course need a nice coffee mashine…
what would you guys recommend? (a good one will do, no need to spend big dollars on it!)
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Nespresso is what we have in the office…makes quite great coffee and is pretty easy to handle as well!
though the caps can come up quite expensive imo!seawolf - chemex looks quite nice tbh.
Snowy are you talking about this setup?
…in the end i think the coffe is what makes "the coffee" right?!
so what are your favourite beans? -
The reason I'd suggest not moving to Chemex day 1 is that it's a little more complicated to get a great coffee out of, it's less tolerant to mistakes, a bit harder to clean, and a bit more fragile. Outside of the US it's also WAY more expensive (a 6 cup chemex is $200AUD).
Finn, that's exactly what I'm talking about;
2 Cup sized ceramic Hario v60 + filter papers &
Hario Buono Kettle -
Beans there's no real factors that work globally, it's a very local thing for the most part. There's literally 100's of factors involved in beans.
What you can look out for as a generalization;
- Fresh beans (roasted within 2-3 days of when you purchase)
- Roasted for Filter
- Single Origin
If you find a shop who does that you'll have a great coffee shop on your hands and a great supplier of beans for life IMO. All 3 points together are a sign of quality throughout their supply chain.
I've never had a bad coffee/beans that's met that criteria. Some I enjoy more than others, but never bad.
After you've got that locked in you need to ensure dose, particle size, and water temp are right. These will turn an okay cup into a great cup.
The kind of coffee a v60/chemex/aeropress will deliver is that like a fine wine/cigar. There's MANY flavours, and it's not just "coffee", some taste like honey, others whiskey, others, berries/stone fruits, some floral, some are really heavy in body, others really light. Often a single cup will have many flavours coming through at the same time….
