Coffee
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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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Always looking for new roasters, I’ll def check them out. I usually drink coffee from Sump in StL, they make some good stuff as well. I very rarely get GERD but the really citrusy coffees bother me so what you’re saying makes sense.
I do switch between the V60, Chemex, and Aeropress depending on what I’m in the mood for. Chemex is prob my favorite but I think if I really nail it, the V60 is better (albeit inconsistent). Unfortunately, I accidentally bought the bleached Chemex filters and I THINK I taste the paper more than usual. It might just be a mental thing though.Sent from my iPhone using Tapatalk
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I don’t like the bleached filters either, but always rinse my filters before brewing. I also have a Hario setup which I love as well,and agree it makes the best coffee.
I rinse mine as well, must be in my head. Wouldnt be the first time [emoji6]
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Thanks @Jett129 I just placed an order with Old City. You're local, have you tried Columbe or Reanimator? I like them both
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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-12ozHave the Encore too, really like it.
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@steelworker Not local,living in New Jersey. Discovered Old City on a visit to Philadelphia a few years ago. Haven’t tried/heard of the coffees you mentioned.
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I love them both though Reanimator has started going the 10oz bag route, that's disappointing- NJ is next to PA that's in the neighborhood to me @Jett129
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Thanks @Jett129 I just placed an order with Old City. You're local, have you tried Columbe or Reanimator? I like them both
Columbe makes some good stuff [emoji106]
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Last night: cold brew with 5 Farms Irish Cream Whiskey
Christmas treat of a Blue Bottle stubby can
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I don’t like the bleached filters either, but always rinse my filters before brewing. I also have a Hario setup which I love as well,and agree it makes the best coffee.
I rinse mine as well, must be in my head. Wouldnt be the first time [emoji6]
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It's not you
. 'Brew' one of the filters like a tea bag, it'll have a taste. The video's by James Hoffmann, world barista champion.I stopped drinking coffee earlier this year. No reason, just felt like something to do. After the hell of a period of withdrawals, I've been fine ever since.. Took around 4 weeks of full on headaches. I feel no better or worse on or off coffee, so haven't started again..
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I’m prone to enjoy depriving myself of stuff but very few things offer as much pleasure with as minimal consequence as coffee.
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Cold Hair Bender while watching the leaves fall. I dont always act like an old man but when I do, watch out!
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Having a cup of this JBC this morning:
https://www.jbccoffeeroasters.com/product/san-diego-natural/
First time I've had a natural process Costa Rican. Really good, definitely bright and tart. The strawberry note is spot on. Also got a bag of Ethiopian natural brocess Benti Nenqa that I finished last week, really delicious — I'm definitely biased towards those, my favorite kind of coffee. Lastly got a bag of Mexican Monte Alban that I'll get into once this one runs out — JBC's really got some top notch shit!
Also picked up a December Dripper to check out. I've never owned a Wave type dripper, psyched to check it out. Just waiting on some filters.
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Brewed a couple cups in the DD, pretty cool little device. It's nice that you can keep the grind the same and just adjust the flow. Tried 10mg of coffee on the smallest aperture setting, then 20g at the second. Both came out pretty much exactly at 3.5 mins. I'm so used to my Chemex and haven't really been one to geek out about brew time too much, but this thing does make a really great cup of coffee.
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I can’t find the video that can be posted here, but my dad’s coffee pot broke so I sent him the good eats: reloaded episode for coffee…old dogs and such...
https://m.facebook.com/CookingChannel/videos/1397058633821644/
Here’s his method:
“I prefer either a Chemex carafe with a paper filter or a Hario V60 drip rig over a Hario 02 carafe. Either can be put over low heat so that I can keep my coffee hot the way I like it. As for brewing, if your coffee is too sour or not full-flavored, try a slightly finer grind next time. Conversely, if it's too bitter, try a slightly coarser grind. Oh, and as for filter rinsing, I really don’t bother.“
“Directions
Special equipment: Digital kitchen scale, Burr grinder, Electronic gooseneck kettle with a thermostat or traditional kettle, Coffee carafe, Coffee mug or Gibraltar glass, Coffee dripper, Coffee filter
Heat the water to 207 degrees F. If you have a digitally controlled, electric kettle this should be simple. If your kettle is old-school, bring the water to a boil then let it sit off the heat for 30 seconds before using.
You only need 420 grams of water (same as milliliters where water is concerned) for the brew process so when the water is hot use a small amount to warm your carafe and your mug or glass. (I like to drink out of Gibraltar-style glass often used by coffee shops for serving cortados.) Dump the carafe after a few moments but leave the water in the glass until you're ready to serve.
Place your carafe on a digital scale and install the filter of your choice, either paper or metal. Add the coffee then zero out or tare the scale. Slowly pour 60 grams of the water evenly over the grounds and allow grounds to bloom for 45 seconds. (Return the kettle to its base to reheat during this time.)
After the bloom, slowly add water to the coffee grounds in a circular motion, pausing as needed to not overflow the filter, until the scale reads 420 grams (including the bloom water). If you've got your grind right this shouldn't take less than 3 minutes or more than 3 1/2.
Dump the warm water from the glass or mug, refill with coffee, and consume. And no, you don't need sugar or cream. Seriously, give it a chance.“And this is funny because sometimes I use the cafe bustelo when camping just because
