Coffee
-
@veloaudio chemex is always good. Which SCAA brewer do you use?
Sent from my iPhone using Tapatalk
-
^^I find Chemex hit and miss. It's the hardest of all pourovers to dial in for me. Kalita is the easiest, but a great cup in a Kalita will not taste any where close to a great Chemex. I stopped using my v60 as I find it rather variable as well. Used to get some great v60's tho. Ease and consistency, Kalita for me every time. Then v60, then Chemex.
For peak taste, Chemex, v60, Kalita. Kalita's average is higher than the other 2 by a few points by far, for me…
I'm a picky snob :).
-
@veloaudio chemex is always good. Which SCAA brewer do you use?
Sent from my iPhone using Tapatalk
I use the KitchenAid KCM0802 (non digital). It was given to me as a gift but it has been great. Price is reasonable compared to the other more expensive SCAA approved brewers.
-
Thanks man, I havent used a machine in a while but wouldnt kick the idea out for day to day.
Sent from my iPhone using Tapatalk
-
Picked up a bag of house blend from Intelligentsia, pretty good but I'm used to stumptown so it doesn't quite match up for me.
Sent from my iPhone using Tapatalk
-
^^I find Chemex hit and miss. It's the hardest of all pourovers to dial in for me. Kalita is the easiest, but a great cup in a Kalita will not taste any where close to a great Chemex. I stopped using my v60 as I find it rather variable as well. Used to get some great v60's tho. Ease and consistency, Kalita for me every time. Then v60, then Chemex.
For peak taste, Chemex, v60, Kalita. Kalita's average is higher than the other 2 by a few points by far, for me…
I'm a picky snob :).
A good summation Snowy. Interesting.
-
We went to New York a few years ago and stayed at The Ace Hotel, which had a Stumptown next door. This was my first real intro into great coffee. Great Ethiopian coffee with lovely chocolate brownies…
I think I had a Chemax there, purely through intrigue than knowing anything about them.
-
17g fine (not espresso) coffee for 250g water 93/94C -> Kalita.
20g coarse (and I mean coarse) coffe for 300g water 90/91C and you will be fine
Sometimes I still use my v60 but but not for Yirgacheffe.Coldbrew: 10g coarse coffee for every 100g cold water, I dont store it in the fridge but I always choose a dark place. 1/1 with ice or 100ml tonic + ice + 50ml coldbrew poured on the ice so they dont mix together and looks bold.
-
Interested in the chemex, but I like that the Kalita allows me to brew directly into the container of my choice, which is a Yeti tumbler. I may have to grab a large size chemex for making bigger family batches, but the Kalita 185 is the perfect size to fill my Yeti.
Last year I was doing some consulting in Puerto Rico and got to take a private tour of the Hacienda San Pedro coffee plantation with the 3rd generation owner in Jayuya. The coffee is incredible and they will ship it to you for some coin. Just a warning though…you may not like other coffee after drinking this.
There is a language selection at the top right of the page to switch to english.
-
Not knowing how long it will be until I am able to get more coffee from Puerto Rico after Hurricane Maria destroyed the island, I have the PR stashed and have moved into a micro lot from Mexico…awesome stuff here.I like the Rhoades Roast Green Dragon Coffee House out of New Jersey...they do their own roasting daily and have an excellent rotating variety of global beans to pick from. Lots of unique single origin coffees and I can buy through Amazon.
-
Pendleton x Fire-King Japan
I personally think they've ruined two great designs by printing the logo on the mug.
-
I need suggestions!
What is your favorite way to make coffee in the morning?
French press?
Pour over?
Something else?
What brand do you prefer and do you buy ground? Or grind yourself? If so, what kind of grinder?Throw em at me!
Sent from my iPhone using Tapatalk
-
I have been LOVING my aeropress - either that or chemex for me
Sent from my iPhone using Tapatalk
-
@Brock In my opinion what matters most is the quality of the water and the quality of the coffee bean used. If you're using good water and good coffee you are going to get a good cup no matter what way you choose to brew. Buy whole bean and grind directly before the brew for best taste. I love cold brew too, but my typical daily kit is as follows:
Kalita Wave, Ceramic Burr Grinder, Gooseneck Kettle, Fresh Roasted Beans of all kinds, Yeti 20oz Tumbler.
Drinking shade grown, organic Peruvian approcassi right now and it is amazing!
-
I use either a Hario v60 (2cup version) or a French press and enjoy having both options for variety (pour over–brighter cup. French press--more full bodied w/sediment)
Aeropress for travel/camping (makes great coffee, just limited on volume.Burr grinder, for home: Baratza Virtuoso
Travel: Hario handgrinder.
And agree with budpatch that fresh spring water and Freshly roasted (less than 10days old) quality beans is more important than grinder or method.
I switch between single origins and blends, as well as changing up roasters--I have a short list of local favorites.
I'd like to give the Kalitta a try soon, as I've heard nothing but good stuff about it.
Enjoy the jouney!
Sent from my SM-G935P using Tapatalk
-
Thanks for the replies all!!
We recently bought a French press and I have been buying ground coffee. It’s alright but I’m definitely going to look into buying a grinder and finding locally roasted organic beansSent from my iPhone using Tapatalk
I tend to drink it full strength and can go for about 3 hours without blinking.
