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What is your best coffee-making technique?

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  • #31
    Originally posted by tdig View Post
    My method is very similar except I do a finer grind and I do a run of hot water first through the filter to pick up any paper notes and to warm the chemex. Ill usually let the hot water sit for a short time if it gets to boiling to keep from burning the coffee which gives me time to run the water through first.
    Good idea. I'll try that. Sometimes I do notice a slight paper taste.

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    • #32
      Keurig with a coffee grounds container, so I can take my own coffee... can't handle waiting more then 2 minutes when my brain needs to shocked into running...It's kinda like a lawnmower in the morning...

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      • #33
        Originally posted by Duvel View Post
        Good idea. I'll try that. Sometimes I do notice a slight paper taste.
        Yea it works. Picked it up here:
        http://stumptowncoffee.com/brew-guides/chemex/
        My cocktail videos >

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        • #34
          I usually use my single-serving Keurig (I fill it to the max, 10 oz. typically), with the "My K-cup" reusable filter, so I can use whatever specific grounds I choose.

          As of late that choice has been two tablespoons (i.e., a full My K-cup) of *Schuil's* (a Meeeechigan company) free-trade organic, single-origin, 100% premium grade or better Arabica "Nicaragua Costin" humma-humma - made with filtered/bottled water - with two tablespoons of (organic, if we have it) heavy whipping cream.

          My morning coffee hasn't tasted this good in a lonnnnnnnng time; like forever.

          I require two doses per morning, at a minimum.


          On occasion, if I'm out of my choice grind, I'll either use some Starbucks dark blend (Italian, French, etc.), or just plop in one of the myriad branded K-cups that we have in the carousel.

          I've also been sticking to no coffee past noon (or really, in most cases, past that morning routine above). I have a few cups of hot tea (usually Green or Earl Grey) during the day at work; taking the place of the additional afternoon coffee I used to drink.
          Last edited by yoyorobbo; March 4th, 2014, 04:24 PM.

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          • #35
            I use my little machinetta every morning. The beans are whatever fair trade organic whosit my csa feels like giving me.

            I invariably have a shot of espresso at work, since, bring a restaurant, we have a decent machine, and I need something to keep me going till midnight.

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            • #36
              Originally posted by Duvel View Post
              I drink my coffee with heavy cream, not half and half.
              I wish I could "like" this. I drink my coffee with heavy (whipping) cream when I have it on hand, otherwise with whole milk. On weekends, when I have it, I sometimes use a dollop of vanilla ice cream.
              Ben

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              • #37
                Originally posted by Duvel View Post
                I drink my coffee with heavy cream, not half and half.
                Originally posted by LesserBlackDog View Post
                I wish I could "like" this. I drink my coffee with heavy (whipping) cream when I have it on hand...
                Me too! I actually only recently made this change. Used to be half&half kinda guy. Full(er)-fat is soooooooo much better!

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                • #38
                  Originally posted by yoyorobbo View Post
                  Me too! I actually only recently made this change. Used to be half&half kinda guy. Full(er)-fat is soooooooo much better!
                  Use unsalted butter and some coconut (or MCT) oil and it's Bulletproof Coffee. I dunno about all of the claims made about this stuff, but it tastes pretty damn good and does fill you up. That said, I drink my coffee black most of the time.

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                  • #39
                    Technique and method doesn't much matter if your beans aren't ground properly. Ditch the blade grinder for a burr grinder, and eventually ditch the french press for pour over or Aeropress.

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                    • #40
                      Originally posted by Shomas View Post
                      Use unsalted butter and some coconut (or MCT) oil and it's Bulletproof Coffee. I dunno about all of the claims made about this stuff, but it tastes pretty damn good and does fill you up. That said, I drink my coffee black most of the time.
                      I went the bullet-proof route for a couple weeks - and although I *did* enjoy it - I came back to a somewhat more standard morning coffee routine, just with the tweaks/specifics I mentioned earlier.

                      When I was doing it, I used Kerrygold (grass-fed) unsalted butter and some Spectrum(?) organic coconut oil. I had to purchase a micro-blender too, as it was pretty crazy trying to mix that thick butter and Crisco-ish coconut oil. the blender helps make it frothy, kinda like a cappuccino. It's hard to believe that it can actually be good, but it really was. Just not something that stuck with me, I guess.

                      I've been digging Mark Sisson's take on the whole primal thang - and even he drinks his coffee with organic heavy whipping cream (and actually sometimes a little (1 tsp.) sugar - GASP!). He said he doesn't go the bulletproof route - he likes to chew his calories.


                      I also forgot to note that sometimes I add a shake of ground cinnamon to my cup. Sometimes.
                      Last edited by yoyorobbo; March 4th, 2014, 05:05 PM.

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                      • #41
                        I stumbled on using heavy cream several months back when the coffee I ordered at a restaurant came with it. I couldn't get over how much richer tasting it made the coffee.

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                        • #42
                          Originally posted by DrBenji View Post
                          Technique and method doesn't much matter if your beans aren't ground properly. Ditch the blade grinder for a burr grinder
                          Truth.

                          Also, I've experience that water makes an incredible difference. Here in College Station, our tap water has a very high mineral content and tastes pretty bad. For a long time, I used Brita filtered tap water for my coffee. However, I wasn't getting the results (especially brightness and acidity of flavors) that I wanted. I experimented with several brands of bottled spring/mineral water and settled on a local one. On the rare occasion that I've forgotten to buy bottled water, I've been amazed to remember how much of a difference the Brita water brings.

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                          • #43
                            as a person in the coffee industry, I probably have too much to say on this subject. I own a chemex, aeropress, melitta pour over, toddy brewer, French press and a vacuum pot. the most important thing is the freshness of the coffee. anything over two weeks post roast is most likely already stale. personally, I prefer to not drink anything past about ten days or so. two things I read above were spot on: the baratza maestro grinder, while pricey for a casual coffee drinker, is definitely worth the money in the long run; and brewmethods is a great link.
                            Last edited by tfs; March 4th, 2014, 07:54 PM.

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                            • #44
                              Originally posted by LesserBlackDog View Post
                              On weekends, when I have it, I sometimes use a dollop of whisky.
                              FTFY.

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                              • #45
                                Any lower-priced burr grinder recommendations?

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