Coffee
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Weight is fine, but the 13.5" tall concerns me for packing.
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so guys…i think i have enough of senseo coffee (unbelievable that i even call it coffee) and the aero press i own is ok for when it´s just me, myself and i who wants to enjoy a single cup of coffee.
now i´m looking into something else. something that can make/hold 3-4 (or more) cups of coffee at a time.
what kinda setup would you guys go for in the end?
@Snowy i´ve spent last night by checking out your youtube channel…some great reviews on there. may go and order the sump coffee as well the next time ^^ ...though i haven´t understand the last sentence you were saying. not sure if it even was english you´ve used?!
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@Finn666 I'm really liking Kalita Wave for brews of 40g coffee/640g water. Both the Hario V60 and the Kalita Wave are pretty grinder dependent and way easier to get tasty results if you have a nice easy to control pouring kettle, but I find that the more uniform brewbed of the Kalita yields more even extraction, and consistently tasty cups. I will say that the V60 does allow a little more control of brew variables since you can alter the flow rate a lot more with your pouring style than you can with the Kalita, but I still think the Kalita is tastier (unless you're stuck with a real bad grinder, perhaps).
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I'd skip the Chemex to start with. It's fairly fiddly, not cheap either. Kalita is a good choice, only reason I'd not suggest that is slightly higher $, and volume is a bit more fiddly to get 700mls from. It's got a smaller volume, requires more topping up. That said for taste, I feel it's a step above the v60. V60 or kalita wave. Can't go wrong.
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@Finn666 That's the thing about most coffee brewing recommendations, they assume a lot of variables as a constant that might not be. While it appears that @Snowy and I see eye to eye for our own brewing preferences, I know he's got a great grinder + is using very good beans, and I'm assuming that he's brewing with a scale, has some reliable form of temperature control (or at least a boiling/pouring method that delivers a consistent temperature), and is using a dedicated pouring kettle…all things that factor heavily into my own personal preferences for brewing device.
While I agree that the Chemex is finicky compared to the other two with all else optimal...I actually think it's the best of the 3-options for a setup that isn't fully optimized. Though I haven't experimented with it for awhile, and it lacks the sex-appeal of the other 3 options at hand, the Abid Clever Brewer is pretty capable, and it's ability to control dwell time is friendly to a winder range of grinders, plus it obviates the need for a dedicated pouring kettle. Check it out: https://prima-coffee.com/equipment/abid/clever
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I've never had a disaster with Kalita or v60. I've had some total shockers with a Chemex.
Finn, I thought you already had a kettle for some reason. Yes, you'll need one of those, and a grinder :). Kettle is a 1-off. Grinder you can work to incrementally, or jump right into the deep end of it…..
tmadd, yes I use scales. On weekends for Chemex :). During the week I eye ball it with a Kalita. It's pretty consistent naturally and I've got an okay read on it to get a great profile out most mornings without too much care...
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What's the harder world to understand… denim or coffee?
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Coffee is a complete fucking mystery to me. I can go miles out of my way to have a coffee at a highly recommended hipster joint or have coffee made with all the paraphernalia @finn is buying and had the brew timed to the nano-bleeding-second and the water heated to the correct temperature (to 76 decimal places) by the guy making it with his iphone. And it still just tastes like a good drinkable coffee to me.
Luckily my lack of sophistication (hipness?) in this regard is also so the same with wine. And that DOES save me a fucking fortune….
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@grandmasterben I think the further I continue to get into both…the more I feel like they are equally difficult to understand in the comprehensive way that a true professional should. I haven't done anything else with my life for 10 years and I feel like I'm just scratching the surface on both things. For a consumer, I think jeans are easier because you have to purchase less often, you don't have to deal with the reality of day to day variation (whether brewing at home, or visiting even the best of the best cafes in the world), and most importantly, it's relatively easy to find the actual best retailers in the business and if you do that, you're nearly guaranteed a pair of jeans that are world-class, will fit you well, and which the experience of owning will inform all things from that point on.
@Giles I think that's actually part of the awesome thing about coffee…like denim, there's a lot to love about even the mediocore expressions of it...while I have very high expectations of a cafe with a slick build out, "all the right machines" and a swagger that conveys they really know what they are talking about, a diner coffee at the right time and place can be very pleasing even if I don't think it's the pinnacle of what coffee can be. I'd say the same thing about jeans...it's different because the purchases are bigger and last longer, so I'm not interested in owning something that I don't want to use heavily, and I want all my dollars spent on jeans to go to companies that I believe in and want to grow, and none of it to go to crummy giant corporations using dubious labor practices. That said, I've seen many beautiful pairs of Rustlers that were heavy and solidly (not elegantly or precisely) constructed, that had developed a beautiful patina over the years. Though this wouldn't drive me to buy a pair of Rustlers, it's a great reminder of all the things I loved about jeans (first pair I loved was Gap 1969 distressed denim in early high school) before I knew about the incredible brands I favor today, and how many of the most crucial things to my appreciation have always been there.
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Yeah, coffee should taste like coffee.
I was at a pretty hip spot in Hannover yesterday, the V17 and had some Rocko Mountain NATURAL (Ethiopia) and it tasted like strawberries and smelled like Glühwein, it was kinda cool but it was feckin tee and not coffeeYou don´t need cool hardware (@finn666 your set-up is great, no dissing here) , you need some feckin COFFEE beans and hot water, the rest is up to you. I still use a Bialetti (2 cup), make 100ml Moka with 14g grinded beans (SCHWARZMAHLER - Pechschwarz or Heimat), add some hot water (without bubbles) and I have 250ml wonderful strong coffee in the morning
Maybe I´ll buy an Aeropress + Hario 600ml server, could be my cup of coffee haha
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tmadd@ agree with you 100%. With coffee going back to farms/plantations/weather conditions/processing conditions/roasting conditions (down to seconds and degrees, and how fast it cools!). It'd be like caring about the meters above sea level for cotton, what day of the year it was picked, how it was treated. Cotton, whilst it has variables in growing and post processing, has a lot less factors that impact the end result. A barista I know can taste the difference between the type of fertilizer used, with all other factors equal. He's a consultant on the side and can pick out 250 characteristics from seed to cup.
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@Finn666
I have the V60/1 for brewing up to 300ml and a Kalita wave for brewing up to 800ml.
I would take the Kalita wave pot. It has the better waterflow. I switched from Hario to Kalita.
If you want to go deeper into the coffee-thing, go for a OE LIDO 3: http://coffeehit.co.uk/lido-3-hand-coffee-grinder . It´s well built, fast, easy to use and delivers great results.
Or you take a look at the Commandante C40 MK3 : http://www.amazon.de/COMANDANTE-NITRO-BLADE-Kaffeemühle-Stahl/dp/B019C9KFTU . -
@ChuckDenim interesting RE: Kalita wave pot, how do you find the water flow/spout control? It looks pretty 'loose'/'wide' to me. Looks like water would fly out of it..would love to hear more here!
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@Snowy With the Kalita you have more control and you can pour much slower with a even water flow. It fits perfect to the small V60.
