I got a one day ban because I forgot the subject field?

>>21961045
I made a new thread because I was annoyed that one couldn't search the general from the catalog. Banning for such a simple mistake is a bit much but maybe the mods had their reasons, no idea.

Back to subject: This morning I tried anon's advice of pre-boiling the water for my moka pot (OP photo), it altered the taste in an interesting way and I have a hard time describing in words just how. I guess it tastes better, not bad, I'm using extra dark roast. It's maybe slightly less bitter / less acidic?

>>21961029
PISS
OUT
MY
ASS

>>21961062
here
>https://youtu.be/zK0F5PqJ1Gk?si=C3csAGixwn0d6qT6&t=321
also
please clean your moka anon
also you can take the metal filter off and clean behind it, if the top of your moka looks like that i cant imagine how dirty the rest of it is, which is making your coffee taste worse
also good chance your gasket is worn out and needs to be replaced.

>>21961062
>Moka
Grim.
>extra dark roast
Griiiiiiiiiim.

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Anyone else still use an old-ass drip maker from the '80s?

>>21961029
>tfw mokafrà is dead

I miss these days, I thought it was him.

Washable muslin as a pour over coffee filter: yea or nay?
>>21961142
I have a Sunbeam from the early 90s I use exclusively for brewing tea.

>>21961062
Dark roasts taste like shit if you treat them like light roasts. Light roasts want to accentuate the sour acid in coffee and use lower temperature water and shorter brew times, but dark roasts want to accentuate the earthy bitter in coffee and use higher temperature water and longer brew times. Increasing the temperature of your water is good for dark roasts.

I'm thinking about making coffee infused vermouth in my moka pot

>>21961167
well i would hope you are not putting the vermouth IN the moka pot.

>>21961152
>pour over coffee filter
Actually, what I do seems to be called steeped coffee. Look, I don't know all your angmo coffee words. I'm talking about https://www.etsy.com/listing/4297882843/traditional-pour-over-coffee-filter
I know it as kopi kain (cloth coffee) penapis/tapis/saringan kopi kain (filter cloth coffee).
Boil water.
Pour over grounds.
Stir.
Steep five minutes.
Stir.
Pour through cloth.
Drink.

>>21961182
Literal third world shit.

>>21961169
https://www.youtube.com/shorts/PeLGJaGYd1g?

>>21961194
Singapore is wealthier than whatever shithole you're from, Cletus.

>My drip machine is leaking water from underneath
Back to the old moka pot.

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>>21961209
>A chorreodor is a coffee making device used in Costa Rica in which hot water leaches through coffee grounds held in a cloth filter mounted on a wooden stand, then drips into a container.
Pretty sure they sell v60s in Singa Rica. Keep those slits wide.

>>21961284
I cycle from my coffee maker to the moka pot every time I run out of filters.

>>21961182
This is how I make coffee.
>coffee grounds in a glass French press
>pour boiling water over them and stir
>let steep for 5 minutes
>don't bother using the actual press part
>stir again and dump it all out into a V60 with a paper V60 filter
You don't need a special muslin bag, any normal pour over coffee filter will work fine. Because it's properly brewed for 5 minutes there's no issue with pour speed or drain speed or any of the other autistic shit people do with pour overs either, you cannot under extract the coffee this way.

I only bother to weigh the water I use so the final result perfectly fills my mug. Coffee grounds will absorb their own weight in water, so you need to add as much extra water as you add coffee grounds.

>>21961305
He literally used a Singaporean slur for wypipo and chingchong words for the method. There's no way he's from Costa Rica.

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>>21961356
I'm not saying he's from Costa Rica you retard. I'm saying he's using a brewing method from the third world. I'd also be making fun of him if he was posting singapooran babble about vietnamese phins.
>Small Size - Best for our 6 inch Chorreadors!
Kind of strange the etsy listing he posted doesn't call them kopi kain penapis/tapis/saringan kopi kain
>Singaporean slur for wypipo
>Cletus
Clearly a Singaporean term. Cletus is a Greek name. This retard absorbed it from watching The Simpsons. There seems to be very little originality in that area of the world.

>>21961383
The slur he used was angmo. I was the one who called you Cletus, you low IQ inbred fucking moron.

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>>21961209
>Singapore
Yup.
>>21961305
Neat. Thought it was just SEA that filtered coffee like that. Do they pull coffee, too?
>>21961334
Yeah, pretty much the same except I use Malaysian coffee pots. They basically look like big metal watering cans. You steep in one then filter into the other then pour back into the first to get more coffee sediment out as you pour it through the filter again. After doing that a few times and all sediment is out, you remove the filter and continue pouring back and forth but with milk now. This makes it frothy. That's "pulling" the coffee (or tea; tea can be pulled this way, too).
Shops tend to just pour the filtered coffee out and pull it between two jugs but most people making it at home aren't so coordinated to do that without making a mess.
Video related. Looks like there's a place in NY to get Singapore coffee.
>>21961383
>>21961394
Girls, girls! You're both pretty.

>>21961394
You misinterpreted what I was saying about the brew method and sperged out?
>angmo
Not a slur. Also atypo away from Anglo. Apologies for reading chinkbabble as English.
>Look, I don't know all your anglo coffee words.
>>21961396
>Pulling
Thats standard bartender shit worldwide. High pours aerate and mix.

>>21961414
>You misinterpreted what I was saying about the brew method and sperged out?
You misinterpreted Malaysian and Singaporean Chinese for ethpanyol and sperged out?
>angmo
>not a slur
lol
Get a load of this angmo/barang

>>21961431
>>21961414
No he's right about the slur thing, there are no slurs for white people because nothing you call us actually upsets us.

>>21961433
What about Jew?

>>21961431
There's clearly a long string of English with a random (untranslated) Singaporean term in the middle of it, then a much smaller string of Singaporean terms(that are translated). Use some common sense. The brewing method is from early 1800s Costa Rica, well before they were a developing country.

>>21961444
>t. seething angmo

>>21961461
The only thing that will sate my rage is shitty coffee in a french press poured through a v60 filter.

>>21961444
>Use some common sense.
Exactly. Use some common sense. Why would a dirt-farming Costa Rican be speaking Malay?

>>21961467
Why is an english fluent sinkie be posting random Malay words on an English website? Why aren't you posting in full Malay?

>>21961470
>Why aren't you posting in full Malay?
Likely because he thinks that since you're clearly not intelligent enough to keep track of who said what that you'd also not be intelligent enough to be multilingual. Probably why he translated the Malay parts.
>Why is an english fluent sinkie be posting
I don't be knowing why he be doing speak things nyamean bixnood nyukkuh.

>>21961504
Or you post English on English speaking websites because you want to communicate with others who speak English? The Australian Abbos manage to do it.

>>21961305
My Costa Rican buddy kept what looked like a shit-stained gym sock hanging in his kitchen. Wish I had a photo. Poop sock coffee. I think his had a wire loop embedded at the opening, with a handle.

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>>21961559
>Poop sock coffee
>wire loop embedded at the opening, with a handle
Pretty traditional. We're literally talking about a torn tshirt sewn onto a bent hanger with a twig to hold onto. Hario makes at least one. Woodneck or Nel Dripper.

>>21961194
Cowboy/Church coffee. It's just French Press, without the press.

>>21961715
Cowboy coffee is boiled with the water. Steeped coffee is only steeped in hot water.

>>21961142
Nah, did get a seccond hand ratio six to use at my local play.

>>21961434
jews aren't "white" as they say themselves when it's convenient.

>>21961715
You're thinking of Nun coffee where they use their old pantyhose.

>>21961798
Shut up, Jew. You're not filling anyone with your "they" talk.

Do you ever roast your own beans? I just a cast iron skillet and a whisk over the stove.

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Hey guys I'm relatively new to making pour over. Judging from this pic, how am I doing?

I'm following the following recipe:
>1:15
>Bloom once with double the weight of the coffee grounds in water
>The pour is in a spiral pattern moving outward
>Wait 30 secs
>Bloom again with same quantity
>Wait other 30 secs
>Pour in spiral again in 100g increments
>Wait 10 secs after every one of those
>Repeat until reaching target
>Grab vessel and swirl gently
>Remove filter paper once the water is below the coffee grounds to prevent overextraction (not so sure about this one)

The grind is somewhere between fine and mid. It's about 45 clicks on my Kingrinder P1.

>>21961305
>Costa Rica
Oh cool, I'm using a vandola here >>21961928

>>21961559
café chorreado is nice
https://www.youtube.com/watch?v=IJRQnHY-JXY

>>21961932
>35k views in a year+
When did it get this grim Morgan?

>>21961928
grind coarser

>>21961928
taste it and think about how you want the result to change. the coffee bed could look perfect to someone but the actual coffee could be shit

Still waiting for Orea O2 raw stainless steel. I just want a good flat bottom size 2 in steel or titanium for end game. Why is it so hard for companies to make one already.

>>21962030
Why?

>>21962428
your bed is muddy

>>21961098
Thanks, I'll clean it some day, I swear.
New morning, new brew.

>>21962445
It's a pentagonal burr. Some muddiness is to be expected.

>>21962401
>metal contaminated sandwich cookies
Geeze, food safety standards have really plummeted, haven't they?

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>>21962871
ha ha

>>21963102
:)

i left coffee in the back of the cupboard to rest and forgot about it for 2 months
the "bloom" was like shaking up the flattest coke in the world.

>>21961095
('-')7

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Is anyone else using this?
I accidentally broke mine, so I’m thinking of buying a new one, but I’m not sure which shape to get.

>>21963969
hoffmann said its bad so no.

>>21963933
going to have some of it right now actually :)

>>21964002
tastes like Jasmin tea and blanched almonds

>>21963969
>mm I sure do love extremely porous materials that are literally impossible to clean
>the mold growing in it adds extra flavor!

>>21964061
you'd have to use an ultra sonic cleaner after every use.
which i feel like would somehow ruin it eventually anyway.

>>21961152
>>21961182
The muslin is going to cling to and absorb a decent amount of oil from this - like more than paper unless it's very, very thin muslin. I'd go with a metal cone filter, personally.

>>21964066
They burn off the oils over a gas burner.

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>enhances your beverage
or
>ruins your beverage
What do you think?

>>21964290
are there any good articles on how complementary tasting works?
I've seen things served with the same notes, but I feel like that inures you to them. I started separating the last 10ish ml of overextracted pourover and drinking that first to prime my palate, and I think it makes the remainder taste sweeter and fruitier

>>21964294
No articles that I know of, but yeah the principle of what you're saying is definitely a thing.
I had a brownie with a cup of coffee the other day, and what was usually a quite sweet cup of coffee with some chocolatey tastes was completely different, really bad tasting actually.
I had biscotti yesterday and it wasn't so bad. Less sweet being the key thing I guess. I dunked them as well so some of the sweetness went into the coffe and lessened the difference in taste.

Holy fuck, I think I actually figured out coffee...

>grind
stays the same once it's dialed in
>water temp
cooler for dark (as low as 195f), hotter for light (up to boiling)
>ratio
lower for less extraction, higher for more extraction (controls bitterness)
>bloom
shorter for more acid, longer for less acid
>pour
forget numbers, analyze the pour visually. once the crema has formed evenly pour until there is a small opening in the middle, don't let the crema touch

>>21964290
bread sucks

>>21964300
I disagree, but it isn't bread anyway so I have no idea why you brought it up.

>>21964299
Why would your grind stay the same when your beams are continually changing?
>dont let the crema touch
I dont think youve figured coffee out friend.

>>21964307
if you have a decent grinder you won't have to change it because you can control the extraction in other ways.

>I dont think youve figured coffee out friend.
every cup I make tastes great, so I definitely have it on lock. :)

>>21964315
You should write a blog.

Do you ever roast your own beans?

>>21964381
About 80% of the time.

>>21964387
What do you use? I use a skillet on the stove, but it comes out uneven.

>>21964392
Wired in a pid,some adcs, and some ac/dc drivers to a Popper* for software control and logging. Unfortunately you can't buy the board I used anymore.
https://artisanaltechnologies.co.uk/

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Went to the kamicafe today.

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>>21964452
Sadly it will be closed for an entire week for Easter, but I also found TWO new alleged kamicafes.

my coffee turned into bread???

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>>21964375
>You should write a blog.
No. I posted my secrets here in this thread. Nobody else will ever see it.

>>21964302
It's twice-baked bread. Don't be pedantic.

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>>21964493
Biscotti isn't twice-baked bread. It's a twice-baked cookie or "biscuit".
Is this bread?

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>>21964526
>bread forms the outside layers of a sandwich
>this is a sandwich
undoubtably yes

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>>21964526
>isn't twice-baked bread
>it's biscuit
What do you think "biscuit" is?

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check out my bread

>>21964614
So you do think a cookie is bread?
>Don't be pedantic.

>>21964634
Yes. Cake is also bread.

>>21964636
Then you are being a pedant. As you said, do not do that.

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>>21964618
It's pretty nice, but mine is better.

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>>21964642
I can't help it.

>>21964663
I can forgive you, for the funny Frieren image. Let us go in peace.

>>21964375
>You should write a blog.
No. I posted my secrets here in this thread. Nobody else will ever see it.

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>brew light roast
>the drink is black
what happened?

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>>21964400
Oh man. Hey guys, want some coffee? Just follow this quick start guide!

I joke, but funnily enough this does come at a time when I’ve developed what seems like a sudden interest in mathematics and engineering. I used to be bad at and not care about those things, but now I’m very interested. This is like a mid life crisis.

>>21961581
>Nel drip
Old school kissaten greatness. Just need a pelican kettle and fuji royal.

>>21964859
you forgot to add the activator

>>21964866
I've watched Nilesred, a chemist on youtube, ash several batches of beans. I think he tried pressure cooking and maybe something else if memory serves.

Knowing very little about the roasting process, couldn't I just put greens in a rotisserie chamber in a standard convection oven? Or is it more hands on and variable than that?

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>>21964061
>>21964066
Let the filter dry, then toast it over a flame. Once the smoke stops, let it cool, and then rinse it again with water.
It’s quite a bit of work, but you’ll end up with coffee that tastes similar to French press coffee, with fewer unpleasant flavors.
However, as I learned the hard way, if you don’t make sure it’s completely dry before toasting it, it will crack immediately.

I use instant coffee granules with my reactor, am I doing it wrong?

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>>21964866
Its real fun when you rip into a new machine to mod and find out they used a fucking 120vdc industrial fan motor in a stupid popcorn popper. So now I have to power and control the fan through an entire separate circuit because I'm not smart enough to design my own voltage booster :/ Oh well still cheaper than a Kaffelogic Nano 7.

>>21964930
the difficulty comes from making your roasts reproducible. in order for you to do that, you have to somehow make every bean be evenly roasted. that is difficult to do without a specialized machine that keeps beans separated and moving to keep heat distributed on the surface

>>21964950
did you remember to use the banana peels?

>>21964299
>cooler for dark

Bloom it high for fruit notes, pour in the 180s. Japs will do it 176 F for particularly smooth/light body.

>>21961160
It's interesting how much of a difference the start temperature makes at least with a moka pot. I've been pre-boiling my water every morning now since I tried it just because it tastes so much better (at least with a dark roast). I used to put milk in my morning coffee to tame the taste just a bit but now I don't actually need the milk anymore.

>>21964290
despite hearing people occasionally talking about pairing different food with coffee, I find that most of the stuff people argue as being good with coffee - biscotti/pie/pastries - work horribly because they kill all the sweetness in coffee (and there isn't much)

perhaps the pairings work if you add sugar to coffee, but no one does this with high quality coffee

My schedule now is:
>2 cups of moka pot dark roast mornings
>2 cups of moka pot light roast decaffeinated evenings
Keeps me warm and cozy. Am winrar.

>>21964290
>breaks your fast way too early
No thanks

>>21965518
Aren’t you worried that’s too much coffee?

>>21965316
The things that are good with coffee are sweet, because the bitterness of black coffee will balance it out. Chocolate-covered caramels, or that kind of thing.

>>21965548
Or you could just make sweet coffee

>>21965560
Gross

>grind coarser (80 from 55 on k6)
>infinitely better coffe

>>21965546
Just the right amount for me. 2 cups gives me energy but doesn't give shakes nor does it disrupt my sleep.

>>21965546
They're moka cups.

Setting up my coffee bar with HomeAssistant might be the bougiest most worthwhile shit I've done so far.
>Flair58 turns on at sunrise(via switchbot integration)
>Bedroom lights slowly fade on 30 minutes later
>Drop phone on coffee bar nfc tag, bar lights and grinder turn on(grinder still needs a press to on/off)
>Grinder turns off on 5 minute timer
>Flair and lights turn off at sunset, or if phone leaves the house
Might have to start logging the frozen beans and greens collection in Grocy next.

>>21965891
NPCass nigga.

>>21965897
NPCs use Apple Homekit/Google Home/Alexa. I need endgame automation to go with my endgame grinder.

>>21965900
Nah NPCs use scripted events to life their life. You have no soul.

>>21965911
>scripted events
Like the sun rising? Or leaving your house?

>>21965917
No like >>21965891

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>>21965924
All I did was make a few buttons more convenient. Flair58 has had a switchbot on it since day 1 so I didn't have to fuck with the little dinky controller. Just changed the timing on it. Wug2 is powered on by a rocker switch on the back, then motor controls on the top. Issue is the fan runs constantly so its annoying to leave on all day. Putting it on a thirdreality plug keeps me from having to replace the controller and wire it. Now I don't have to reach behind my bar to turn it on/off or disconnect the fan. Phone is already on the bar for my SEP.

>>21965942
Alright bro whatever have your fun. I'm not gonna sit here and call you gay all day.

>>21965947
I did the manual grinder and cups of boiling water preheat shit for years. Convenience is very nice. Waiting for your machine to heat up or having to dump boiling water through it when you're running late in the mornings sucks. Just trying to pass on a little esoteric knowledge to younger poorer anons.

>>21965957
Any plans to 'upgrade' to a semiautomatic?

>>21965957
>Convenience is very nice

Well I mean I don't make coffee at home so yeah. I have no gear whatsoever. I just go to the cafe. For convenience.

>>21965962
My plan was to flip this (batch 1 preorder) f58 and get a DE1 eventually but I haven't felt the need yet. Little more output volume would be nice for fucking around but I really don't pull 70g+ drinks that often. "Smarter" money is probably just buying the bean chute+adapter, Cremaloop, and Wug/Weber shaker. Milk upgrade would be swapping out the Dreo frother for Flairs electric Bellman. But I really don't give that much of a shit about milk drinks to spend $325 when I could just buy a gaggia.
https://flairespresso.com/product/flair-ewizard-electric-milk-steamer/
>>21965963
Thats some of the most NPC shit there is pal.

>>21965975
I get served cofee the way I want it. I am the MC.

>>21965990
I get the coffees I want roasted the way I want. You get served pig slop while getting sucked dry like a little Matrix babby. Wake up Neo.

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>>21965990
type of shit a background character would be smug about

>>21966001
I do get sucked dry quite often. Feels great. Coffee I drink is top tier too. I know where to go.
>>21966010
Whatever you say, servant.

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>>21966015

>>21966021
Selfies go on /soc/ I believe bud.

I've been drinking more coffee than before and going to sleep earlier and more regularly than I usually do.

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>>21955088
I'm back, just got my Femboybook in. A quick test at 80 clicks for drip coffee got me... Something mostly adequate. I think it was a bit coarse, but still more pleasant than the mess my blade grinder was putting out. The batches are really small but in exchange the machine is so small I don't even need to put it away, I can just shove it into a corner of my counter. I'll need to see if I can rig up a way to hold it over a bowl or something instead of using the built in cup and just keep dropping beans in the top; there don't seem to be any safety devices to prevent that (thank you, China). It's also quiet enough to not piss off the dog, so that's nice. So long as it doesn't break too quickly I can call this a sound purchase.

>>21966153
>I can call this a sound purchase
Glad to be of service Anon. There's some 3d printed stuff floating around. I'd imagine etsy will be flooded with it soon enough if you can't find a printer.
https://www.thingiverse.com/thing:7283881

>>21966169
My printer is such trash I don't want to deal with it, but that adapter isn't even necessary. I can literally just put the thing on top of a jar or cut a hole in a coffee can lid and let the grounds drop out. Maybe lean some books against it if I'm nervous about stability but it doesn't move much. Crazy to think that a plastic lid adapter could be overengineered.

how do u overcome the feelings of shame and regret of making a bad pour over

wasted perfectly good beans...

>>21965891
if you stay home all day doesnt that mean the flair stays on all day?
(by on do you mean in heat mode or like standby mode?)

>>21966292
have you tried blaming everything but yourself?

>>21966359
>Flair and lights turn off at sunset
Or if I tap a button on my phone/yell at a voice satellite. Full blast 3 lights 95c on controller left on all day for the past 4 years. I've accidentally left it on for days at a time with no issues yet.

>>21965060
been doing my bloom and pour at 205 with great results.

>unironically using F instead of C
cringe foffee drinkers

>>21966516
we use K around here sir

>>21966551
>Kaffee
fuckin krauts

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>>21966576

all i make are pour overs. should i look into upgrading to flat burrs? i have a ZP6

>>21966585
yes

If i get something like a timemore simpledrip, I don't need a gooseneck kettle, right?

>>21961142
enjoy your house fire

>>21966657
house fires arent real
its deliberate arson to cover the tracks of CIA data retrieval
you know this anon.

>>21961029
Any /espresso/ chads here? I got one of these de longi's 3 years ago for $400 during a black friday sale (they retailed for $1,200 at the time) and haven't looked back since. Still holds up too, and I've made thousands of espresso beverages in that timeframe.

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>>21966871
Forgot pic:

>>21966579
Wahrheitsbombe

>>21966871
I got one of their superautomatics and it's good.

kino 3am moka
love me moka
:3

>>21967079
Wush or the old stuff?

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>>21967092
both
old stuff in the morning as moka or espresso(early start today so moka it is)
then i just opened the wush wush yesterday arvo
very funky.
it tastes and smells like an anaerobic natural but they dont give any information on the process(or alt) which is odd, just yapping about the female producer(im so fucking tired of producer circle jerks)
anyway, super jammy but not heavy.
like if you took a spoon of jam and stirred it into a cup of boiling water.

and i just finished this sample bag from standart, really really good.
it says jasmine and pear and yeah heavy jasmine tea body and like hot pear juice finish.
really fantastic, wish i had a whole bag.
it actually responded pretty well with a very fine grind(finer than my moka which i never do but after my first cup i just had a hunch that it would work)
meanwhile the wush wush so far at least has been pretty coarse but ill try finer tomorrow just to see if it responds to that.
also the sibarist fast filters have really helped me develop my pouring skills(at least i think so)

i had a good easter and i hope you did too :)
life's moving pretty fast these days.

>>21967121
>it says jasmine and pear and yeah heavy jasmine tea body and like hot pear juice finish.
>really fantastic, wish i had a whole bag
"Numbered" washed guji will do that. I had a bunch of those landrace varietals last year from Minmax. Probably not going to show up locally but try to get some gesha 1931 if you ever get a chance. I paid out the ass for it but its exceptional.
>sibarist fast filters
I need to reup on those soon. Going from Fast flats to Flat 2 or sworks rounds. I've also been playing around with the new ikape 58-32 variable basket. You should probably aliexpress one of those asap. Small dose one fits in a spouted pf, big one sticks out. Super easy to dial in, extremely forgiving, getting crema with months old light roasts. Well worth the $20 or whatever I paid. Need to snag some 909s for it as well.

>>21967165
>ikape 58-32 variable basket
how do you tamp with this thing?
>909
yeah im running low too, but i need to find a local product that is similar.
same with the sibarist, paying international shipping for paper is just not worth it.

>>21967187
Normal 58mm tamper. Don't need separate funnel and tamp like a stepdown.
>international shipping for paper is just not worth it
Import a few thousand and sell them yourself or just hoard. Not like paper is going to go bad.

>>21966610
yeah you can get away without one

Uh oh I was worried about being shadowbanned from my back-up spot, but I found a new-new spot with a new barista and she's much cooler and friendlier and nicer and sweeter and the coffee is almost as good! I almost got cooked but I ate instead.

none of this is real btw all shills and schizos

>>21966606
which one?
i don't need an electric grinder, but it seems like most of the flat burrs are not hand grind

>>21967276
Now that I know they fucked fatass out of money, you should buy a Pietro.

>>21967290
qrd?

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>>21967328
Lance helped design the filter set for the Pietro. They acted as Italians do and fucked him. Also just cloned it over for their 64mm. Fiorenzato/Pietro is now on the based tier along with Weber for calling Sprometheus a retard.

I’m at the starbucks getting a cold brew because it is fucking hot out. And today, the world is fucking hot.

Thoughts on a cafe that doesn't have v60 and only serves aeropress filter?

It's been warming up these past couple of weeks and people are outside way more. I've been walking by the cafe I'm shadowbanned from and I've noticed it's always empty, unlike a couple of other cafes close by that serve literal ass coffee, but had lines of 10 people.

I'm not a petty person so I'm actually not happy about this at all, despite the undeserved respect I received. Imagine you start a business related to your passion and nobody supports you...

>>21967340
>kicked me to the curb
acting like a fucking ex

>>21967240
I'm real, Anon. I'm real.

>>21967347
It fucking snowed up here today.

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>>21967240
This is factual. But I’m permab& from red*it and i hate the antichrist and i don’t know where else to talk to people about coffee online

>>21967438
Fuck me, anon we’re from the same place. The weather in these parts, eh? And all our teams used to be better at sports. Don’t even get me started on the cost of housing. And FUCK MASSACHUSETTS.

>>21967350
>hot water in a plastic tube
I'm not paying money to drink extra microplastics.

>>21967479
Isn't it medical grade plastic or some shit?

>>21967483
Last I checked, my blood wasn't literally boiling.

>>21967483
They've used various types of estrogen releasing "plastics" over the years. I think the old grey one is polypropylene 7 and the clear/colored ones are some grade of Tritan.

>>21967486
>>21967488
You know what I actually did mention this one half jewish barista and he said I'm tripping and it's fine. The only other barista that had a problem with me criticizing plastic equipment was a super duper smug unfriendly know it all.

>>21967498
You can excrete microplastics by sweating.

What percentage of your income do you spend on coffee every month? roughly

I mean exclusively beans for home consumption, not going to cafés, but I guess you can include that separately if you want

>>21967880
I only go to cafes whenever I want and drink as much as I want. I don't count. Sometimes I'd go 3 times a month. Sometimes I'd go 10.

>>21967880
I buy a $12 bag of coffee at the grocery store every 3 weeks and 3 bags of decaf online for $50 every 3 months that I freeze.

>>21968075
>decaf online
Where? What?

>>21967880
$5 or so.

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this would be perfect it it was 1 liter instead of 750ml
are there any other zero plastic, glass french presses?
why are they all a fucking meme

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>>21968082
Charleston Coffee Roasters makes a dark roast SWP decaf that I actually like, but I can only find it online and not in stores, and they don't always have it in stock, so I have to order several at once when it's in stock and freeze it. Most roasters only ever have one decaf option, and most of them make it a medium roast to try to appeal to the most people, so it's hard to find dark roasts like I enjoy. It's expensive but getting old sucks and I can't drink caffeine in the afternoon anymore.

My regular coffee is a Wegman's brand "Bold Habitat" dark roast that I can by at my local grocery store. They don't usually run out of stock so I don't need to buy several at once to freeze.

>>21967880
I usually take about 6 weeks to run through a 1kg bag. Converting my local currency to USD, I pay $12 for 1kg for the basic medium at one of our local supermarkets. Spend about $320 per month on groceries. So not much at all.
The prices on big brand prices have jumped massively, I bought a 1kg Lavazza Gold for $17 USD in 2024, now costs $25 USD. That's as low as you can get from the specialist indie roasters now as well.
I might try the supermarket's slightly more expensive medium next time, it's $19 USD.

I want a dripper I can act elitist with for owning. What is it?

>>21967350
i heard rao's cafe does that
seems to be because he doesnt trust his baristas
>>21968285
just get stainless steel bro
>>21968561
one of those no-bypass drippers thats all the rage with quan and his cohort these days
like the pulsar

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>>21968561
CT62 Transit Pro.

>>21968562
>seems to be because he doesnt trust his baristas

As in aeropress you can't fuck up while v60 you can and it's just safer?

>>21968660
that and the associated ease of training. yes
just a guess on my part obviously

>>21967880
2% of monthly income i think

Is it true you're supposed to wait 1 month after roast date for coffee beans to reach their peak flavor?

I've been chasing very recent roasts (a week at most) and I'd feel very silly if it turns out this was selling the beans short

>>21968854
Resting coffee is a meme. Some dense light roasts you might want to wait a week on at most. But for the most part, unless you're roasting it yourself, or buying it literally the day it was roasted, by the time it gets to you it has off-gassed enough to be enjoyable. I simply don't believe the people who say that resting an underwhelming coffee 4-6 more weeks made all the difference.

It's more important for espresso.

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>>21968854
The lighter the roast, the longer the rest. Generally I don't touch coffee for at least a month after roast, but I'm roasting/drinking very light. Apollon's gold used to print like 75 days rec on their bags.
>Pic rel but not mine. Resting graphs are a new discord meme.

>>21968889
wtf yall niggas hangin in akasaka?
are they a well known meme? I love that cafe

>>21968895
Good roasters are worth importing from :)

Why is pourover SO much more expensive than drip when it's all the same beans/similar end quality except a human does "work" for 3 extra minutes? Thinking of visiting Sey coffee, and their drip is like $5 while filter is $16. Like how is the work a $10 difference for a single cup.

>>21968901
Jesus I can buy a bag of 250g good beans for cheaper than that. New York's crazy expensive

>>21968901
>Why is pourover SO much more expensive than drip when it's all the same beans/similar end quality except a human does "work" for 3 extra minutes?
because pour over sluts will pay for it.
but these days a specialty cafe should just put a xbloom or whatever on the bar and remove the human from the workflow.
literally no point training a person to do it(when they will only realistically do it a few times a week in most areas) or have it take up space on the bar.

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Anyone buy the hoff's latest book? Thinking of getting the hardcover

>>21968979
yes
its in my reading backlog
and by that i mean its been on my coffee table for the past 2 months

>>21968901
The hilarious part is that batch brewers make better coffee than single dose pourovers most of the time.

>>21968989
>It was real in my mind

>>21968977
>pour over sluts will pay for it
Pretty much. If you look at sey cafe menu from 5 years ago, the price difference was only $2 with drip.

>>21969005
Why won't these pourover sluts spend the difference on getting their own pourover cone?

>>21968997
I should have added with equivalent beans. It's just that cafes stick shit beans in batch brewers 99.9% of the time. But they are much more consistent so you can dial them in better.

>>21969009
they do
but pour over culture was infected with consumerist hype culture that roasters capitalised on
"you HAVE to go to xyz roasters cafe(usually in japan or some other super expensive area in NYC/LA) and try their pour over!"
regardless of if you have your own set up and can just order beans online, going proves you are more dedicated or whatever than someone else.
you notice this mentality is very strong in caste based societies in SEA.

>>21968562
stainless steel is a meme
insulated is a double meme

Do you expect your barista to not be a sperg and have a chat with you? Went to this new cafe and this dude started yapping about how he's butthurt about people talking to him. Not only did I not ask but he was doing the same to me. If you're asocial, don't be a barista?

>>21967165
>I've also been playing around with the new ikape 58-32 variable basket. You should probably aliexpress one of those asap.
just got one on a whim, the deep one too, i use naked anyway so i figured the extra depth might help with stubborn beans.
ill update when it arrives.
>meanwhile the wush wush so far at least has been pretty coarse but ill try finer tomorrow just to see if it responds to that.
it didnt.
:)

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I love making coffee with zero plastic. mocca masters cannot compete.

I've been doing shorter blooms to great success. I think I'm going to start dynamically shortening my blooms as my roast ages.

Starting at around 2 minutes and coming down to 45 seconds

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Thinking of going down to 195 degrees Fahrenheit for this medium roast.

>>21969809
>Fahrenheit

>>21969850
Is coffee at 195 Celsius... based?

>>21969809
that's my go to desu
or if I care I bloom hotter then pour even colder

>>21969859
Isn't that close to boiling?

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>>21969983

>>21968977
>these days a specialty cafe should just put a xbloom or whatever on the bar and remove the human from the workflow
dunno if you meant this hypothetically but some do, george howell has had single cup machines for ages, and there's another roaster near me that actually does just use an xbloom

>>21969997
Maybe he lives in a very high pressure environment

>>21968854
I noticed that my roasts would start to excrete oils and glisten by their maximum amount on the third day. As you might expect, the flavor felt most mature and robust by that point. After the third day the returns are diminishing, so I would say 2-3 days resting max.

>>21970345
flavio, che piacere vederti!

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glad I only make pourover

Origami Pinn coming out in a few hours, anyone else hyped or nah.

>>21970554
>Origami Pinn
the angle of the dripper and the paper that is used accounts for 99% of taste variance given all other variables are the same
>this one has big wide ridges and because of that it tastes totally different to that one which has big but thin ridges
uh huh...

>>21970585
Its a very different geometry to the original.

>>21970590
>>21970585

>>21969809
Longer the beans have been around, the closer to that I go.Plus >>21969979

>>21969859
yes

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>>21970239

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>mogs Nescafe in your path

>>21969337
>it didnt.
>:)
i went WAY coarse and now it tastes like lemon rind(pith?) tea
sweet, bitter and a little sour but not in a "i fucked up the brew" type of way.
fast and high agitation
5 pours in 2 minutes flat.
300ml
:)

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Coffee milk

>>21970541
With the exception of my stainless steel stovetop kettle, everything I use is clear glass and gets washed by hand after use. My vtuber oshi doesn't like coffee and only drinks tea.

Daaamn bros I found the actual best top tier cafe in the city. Everything is perfect, aside from the barista not being cute girls. They have everything though and it's comfy and chill and the prices are decent and they have nice cups and they have a bunch of different filter methods, some I've never heard of, AND they make cocktails and work until late.

I won.

>>21971354
Congrats. Cy@.
>>21969337
Knockout is a little bit messy but its allegedly a top tier basket for cafes. Light roasts with no puck prep, grind tamp go, then blast it clean with a cup/pitcher rinser. Kind of want to pull some G O O P with this fresh wush I roasted.

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>>21971464
>allegedly

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FUUCK, I JUST MISSED OUT ON ORIGAMI PINN.
On a side note, visited Sey today and picked this up. Anyone try the new season one by the same guy? How do we go from key lime to candied lemon? Surely Sey doesn't have some crazy roasting techniques that can magically change bean tastes on a drastic scale, no? Is it all bs or real?
https://www.seycoffee.com/products/2026-diego-parra-la-hacienda-new-season-colombia
https://www.seycoffee.com/products/2026-diego-parra-la-hacienda-2nd-harvest-colombia

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hes getting big again

>>21972062
>Will shill 4 food

>>21972076
All he needs is SOUP

Soup back on the menu

>>21961029
Is that a percolator? Doesn't that guarantee burnt coffee since you're basically doing the thing that burns coffee to brew it?

>>21961142
They're great but hibernating ladybugs WILL find their way into the reservoir and die. Their bits will contaminate the tubes inside and you will have to throw it away because that is impossible to clean. And the decaying ladybug corpses will make you ill for months until you figure out what was happening. Then you will switch to instant for health reasons.

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>>21972215
what the fuck did i just read

>>21968889
The lighter the roast the harder it is on your digestive system.

>>21972062
too many donuts, not enough coffee.

Coffee makes me POOP stinky poop from my BUTT icky icky stinky poopy

How can i maximize this effect? I don’t need to poop rn but i really wish i did, and i am wondering how french press stacks up to pourover, Keurig, moka pot, espresso machine etc defecatorily

https://youtu.be/Ok_2B09x4Ic

>>21972979
yeah, do you have a fresh pot?

how do your chosen brewing methods change depending on time of day / time available?

if you don't care and always brew one way you need not reply, i'm looking specifically for anons that do multiple techniques depending on the context

>>21973012
I go to the cafe and I let the barista do his thing.

>>21973103
>his

Has anyone tried egg yolk whisked with sugar in their coffee? I've seen it on instagram but I can't tell if it's a meme or not.
t.coffeelet

>>21973103
THEN YOURE NOT! BREWING!!! STUPID!! never reply to me again

>>21973139
I'm brewing a storm of ideas in my caffeinated brain

>>21973131
>egg yolk whisked with sugar in their coffee?
But why egg yolk? Why not just use regular whip cream?

>>21973163
Idk but it looked good

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I remember on deployment some asshole put his chewed juicy fruit gum into our mr coffee water reservoir. The coffee tasted strangely sweet until I looked at the machine and found the gum

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>>21973131
Not in thirty years but yes, I've had it multiple times when I was a kid. It was somewhat common (or at least not unknown) when I was growing up in Naples but idk if that's still the case. You whip sugar and yolk until pale yellow, add strong coffee a drop at a time at first to temper the yolk then stream in the rest, whipping all the while. The result is a thick and frothy coffee.
iinm, it's from the post-war period. Not everyone had access to fresh milk but most people had hens so eggs were omnipresent ergo, egg instead of milk to lighten coffee but by my day, which was long, long after the war (like half a century after lmao), milk was added, too, video related.
>>21961513
Why? You don't, QKwajalaheem (or whatever inconsequential mouthfarts your teenage slut mother came up with to name you).

>>21973163
>But why egg yolk?
See >>21973232
>iinm, it's from the post-war period. Not everyone had access to fresh milk but most people had hens so eggs were omnipresent ergo, egg instead of milk to lighten coffee

>>21970541
How do you never notice this

>>21970851
I guarantee this tastes like filth

>>21973012
if im pressed for time ill use my aeropress or just have some specialty instant rather than a proper p/o

>>21973109
Wimin can't make coffee.
>>21973139
You have negative aura so you're not getting any replies, idiot. I'm pointing you in the right direction. You should ask my barista.

>>21973232
The coffee cooks the eggs

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>>21972212
It's the inside of a bialetti moka pot.

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Heads up for burgerbros looking for a giga budget hand grinder. The Z3pro is on sale on amazon for $17.50 right now. Metal body, bent handle, and a significantly better burrset than the Kingrinder P0.

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>>21973375
Probably worth spending the extra $12 and getting a Zalnuuk z30 with external adjustment if you're getting random chinese shit. $29.99.

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>>21973375
>>21973399
I just get whatever wirecutter recommends. TIMEMORE C5 Pro was like $110 but it works fine.

>>21973375
lmao
I got a grinder 66% off, $7 total.
idk the make or model but it grinds vice beans great. I just don't know how to clean it other than taking the bloody thing apart and brushing its insides.

>>21970541
>>21973307
Wonder how much mold is in the underside of a moka pot funnel after a couple years of use. There's no way to clean that part of the funnel.

>>21973421
Why would there be mold? I dry mine after use.

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>>21973416
>don't know how to clean it other than taking the bloody thing apart and brushing its insides
How else were you expecting to clean it?

>>21973423
Built-up coffee oils.
Even after one use you can see the amount of oil accumulation. Now imagine a surface you can't clean.

>>21973429
idk, man, with soap? Mine specifically says to never get the burr etc wet, like it's a fucking mogwai or some shit.

>>21972062
Guess he finally decided to opt out after experiencing the ozempic brain.
>>21973399
>>21973416
In my experience the build quality of the cheap no name grinders are a step down from the zerohero grinders which are around, or maybe slightly below, Kingrinder tier.

Is $25 per 250g coffee beans a reasonable price from a local micro roaster? Or, should they be cheaper considering they're a noname compared to popular name brands which already have those prices?

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>>21973649
>popular roaster
Pay more for the (supposed) quality
>micro roaster
Pay more because they can't buy their beans in bulk like the hugely popular roaster so the consumer bears the cost. Quality could be just as good.

Now, $25 (USD?) still seems expensive because I can buy pic related in CAD from a local micro roaster

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>>21973654
It's $20 for 200 or $25 for 250g. No storefront, just a stall at the weekend marketplace in my neighborhood. The issue is, I could just take the train 30 minutes and sey cafe is right there as well...

>>21973674
Just get a sey subscription.

can you cook coffee just in a regular pot of boiling water? will it turn out any good?

>>21973781
>cook coffee
https://www.youtube.com/watch?v=7UAoT21eqXI
sure you can "cook" "coffee"

>put a scoop of peanut butter powder in my coffee
>it's disgusting
welp

>>21973804
black coffee or did you put it in your milk then steam it and make a latte?

>>21973781
pannukahvi is a method for it yes. it is traditional but the later coffee machines replaced it. (see the perkulator and the bialetti)

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I had more enjoyment out of standard McDonalds black coffee than from ground beans bought at purportedly premium artisan coffee shop in Prague. I bought 3 various packages and couldn't tell the difference between them.

I had the best ground coffee experience in Japan. There are also misses like anywhere else, but I managed to stumble upon a pack with ground beans which was exquisite and lasted for months without noticeable degradation.

Thank you for reading my blog.
>pic unrelated

>>21974015
what kind of dog is that?

>>21974105
a cock-er spaniel

>>21974015
McDonald's coffee always has a very clean and clear taste, almost like it's been double filtered. Never has a sour acid flavor, never has a chocolate bitter flavor, almost scientifically middle of the road.

Anyone else suddenly develop a sensitivity to caffeine? Like suddenly. Last week I had no issues, this week I can't drink a cup without freaking out.

>>21974450
No. You're alone in all ways, including your sudden a sensitivity to caffeine.

>>21974450
no

>>21974450
Elaborate on freaking out. You being a bitch or an actual symptom?

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I love this little brewer like you wouldn't believe.

>>21974015
>>21974150
I don't doubt that their army of food scientists have managed to figure out how to turn the cheapest bargain bin beans into the most boring and benign brews with absolute consistency. And their high throughput means the coffee is always fresh. Whereas the small cafe is probably using a shitily aligned EK43 for their ground coffee bags that aren't nitrogen sealed and end up going stale sitting on a shelf.

>>21974450
Get more sun. Glucose becomes toxic to cells with insufficient sun exposure and caffeine increases cellular uptake of glucose.