I've been watching for a (reasonably priced) glass filter for about a year, very nice find indeed!
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I've been watching for a (reasonably priced) glass filter for about a year, very nice find indeed!
The first use today was a little disappointing. I know I have a little learning curve ahead so I look forward to better coffee in the future. I just need to learn my water/coffee ratio and steep times. It was still cool to watch, though!
Wow. Have you got one of these things? I just looked it up! What a beautiful piece of equipment! How much is 679 Euros these days? It's entirely possible I need to have one of these...
La Pavoni ERH
I've been wondering the difference of taste and quality between one of the vacuum pots ( the bodum in particular), a French press, and one of those glass carafe that you put a filter in and slowly pour hot water on the coffee that's in the filter. It Looks like thisAttachment 118134
Has anyone used any of these and can anyone say which they prefer? I've asked the sales people at one of the kitchen wear stores but no one has ever used the vacuum pot.
Its 907.00
Just google 670 euros into usd
Or any currency and it tells you.
I usually use a French Press as I am the only one at home who drinks coffee on a regular basis. In my opinion, it makes an awesome cup of coffee. Generally clean if the grind is right, and I love the fact that I can brew the amount I want. I just acquired a vacuum pot the other day. Today is the second time I've used it and it is getting better. I still need to tweak out the water/coffee ratio and steep times, but, the show it puts on is really great. As with wet shaving, I believe most of it is going to boil down to personal preference. In both instances, just have fun and know that YMMV!Quote:
I've been wondering the difference of taste and quality between one of the vacuum pots ( the bodum in particular), a French press, and one of those glass carafe that you put a filter in and slowly pour hot water on the coffee that's in the filter.
I'm using the Londinium I spring lever espresso machine Buy LONDINIUM I Espresso Coffee Beans & Olympia espresso machines | Londinium Espresso . Mazzer Mini E for grinding but am currently waiting for the shipping notice on my HG-One grinder HG one - tools for building better coffee.
I use the pour-over method to make coffee, but not with the fancy Chemex flask. I have read that the Chemex paper makes a difference, but I'm too cheap for that. I have had a simple ceramic filter holder for a few years and I think it makes excellent coffee, but you have to be diligent about water temperature.
Recently, I got a Clever Coffee Dripper. It has a stopper/valve to let you hold the water in the cone like a French Press, but since you use a filter you get less sediment in the cup. As soon as you set the device on a cup it drains the coffee into the cup.
http://i.imgur.com/UR1ai.jpg
Most often, I still end up choosing to use an aeropress.
I've only used a French press (we call them a 'plunger') a Mocca pot (two and one cup) and a Sunbeam espresso machine. I consider the coffee from the plunger to be the most inferior. After that I prefer the Mocca Pot, first the one cup and then the two cup; they all taste different. I've only had the second hand machine for a little while, but I'm quite liking it.
I think I'll need to try one of those glass beaker things!
Hey Y'all,
Since you guys are showing your coffee machines, I thought I'd show off mine. It's pretty nice, I love it! My loving brother actually dug deep and bought this for my Christmas present. If anyone wants, I can get the information and post it, but I don't think they're too rare. I love the sound it makes, it reminds me of days as a little kid staying in Pacific Grove CA, and hearing the fog muffled sound of the 7th Infantry Division at Fort Ord shooting their M2's.
Attachment 118270
Firstly, may I say the info I give is my experience and may conflict with yours. YMMV
For the French press aka Plunger, a very coarse grind is preferred, a medium grind for vac pots and percolators, and a finer grind for the Filter makers and mokas. Espresso grind is finer yet and Turkish grind is powder.
I await the results of my latest roast of Yirgacheffe, Sidamo at barely second crack. It will be brewed in the Cremina as Espresso.
As to roasting. The darker the roast, the less heat needed to extract the flavors. A French or dark roast is a good first trial for a pot of any type.
~Richard
I don't know jack about espresso or those machines but what I do know is the darker you roast the beans the more you lose the subtle and delicate flavors of the coffee itself. That's an old trick the commercial roasters use. if they have a batch that's not so good they increase the roast time which gives the coffee a heavier smokier flavor which hides the defects.
I agree and do not retract the statements I made previously. I am roasting a particular genus to a certain roast level that brings out the best of those notes I appreciate.
Back when; the coffees came around the horn in the holds of sailing vessels and what else was in the hold caused really bad smells and flavors. So they roasted very dark and oily. Still do, as pointed out above!! The "French Roast" is an example of hype and people pay to get poor coffees that have "provenance!"
Beware also of the bins of coffee that are in the stores. They fill them from the top and so the coffee dispensed may be months old. I have seen mold growing in those clear bins. I reported that fact to the coffee vending company whose stickers graced the bins. Gee whiz..the mold, and further members of the family, was still there months later.
Look for date of roast on any purchased coffee in bags. If no date forget it. A particular coffee may be best after 2-14 days and goes down hill from there. Some are still good after a month. That is very much a factor of coffee type and roast style. Again, a hyped brand that didn't sell in the main store! Gift times are a real example of buyer beware. Who is going to tell you the beautifully, bagged and bowed, gift coffee you sent is crap?
Find a small shop that serves a coffee you like, in a brewing process that you favor, and buy from them... have them grind it for your type of coffee preparation in small amounts, about one to two weeks worth. *$ is not an option. Whole beans have a longer shelf life than ground coffee.
Still to be noted, the coffee and teas are often named as the cause of the age of reason. Till then, water was bad, contaminants worse, and even the babies were weaned on ale. Ales and beers, plus wines and fortified wines ( brandies etc.) were the drink of necessity perhaps also of choice as the person aged into a souse! The navies had a pint of rum a day for seamen and the life long alcoholism it caused was horrendous when the ships paid off at the end of a cruise.
~Richard / Espressme
PS. The roast is almost perfect. Yirgacheff, Sidamo, A cappuccino tasting much like Blueberry pie ala mode! Next roast will be better!
Like many here, I'm into coffee in a big way too. And, like my shaving, most of my stuff is manual: La Pavoni espresso machine, Orphan Espresso Pharos hand grinder, Bodum French press, Hario Skerton hand grinder with Orphan Espresso's modification for coarse grinding, Kalita Wave, Porlex hand grinder, Kyocera hand grinder, KyM 9460 hand grinder, Zassenhaus Brilliant hand grinder, Sozen Turkish mill, and a Quest M3 roaster. Coffee and shaving keep me busy.
To all you roasters: Have you seen this site?
Green Coffee Buying Club - Index
Community Coffee
Dark Roast
Whole bean.
It may not be profound, but I love it. Maybe it's a Cajun thing.
I like Community and Mello Joy (that brand has been resurrected) as well, but for me I fare better with decaffeinated. I've lived in Louisiana over 40 years but grew up in California. My parents couldn't adjust to the strong coffee here but I just loved it. One Christmas they gave me a beat up coffee cup that said "COCKEYED COFFEE" on it.
Starbucks is a favorite and I keep a $10 gift card filled up for an occasional treat. The problem is that it can vary in strength (i.e., too weak), but usually it's terrific.
I've learned to like my coffee without any cream or sugar.
Gentlemen:
I present to you the components of a beautiful morning:
Attachment 125816
Attachment 125817
Catoai roasted to 90 seconds after second crack. When prepared in a vintage Silex Vac Pot, it is breath taking. Thanks for looking!
Now that's what you call a coffee maker.
Most of those machines like the Freshroast and the I roast and there are a couple others are glorified pop corn makers. They aren't designed for longevity especially if you roast on a regular basis. They are more for casual use and light roasts. I had the I roast and it lasted about 2 years of regular use. Go to the Sweet maria's site and they explain all about roasters.
Unfortunately I'm having to choose between junking a popcorn maker every 3-4 months or a little roaster like that every couple of years. I think the cost will more or less balance out in the long run, and I just hate throwing things out more than I have to.
This is one of the many reasons I wish I had more space so some of the other home roasters would be options. However, for the time being, that isn't the case. :(
So far I'm enjoying it. I don't get to roast very often being on a 14 and 14 schedule, so it gets plenty of rest between batches. I've only used it about 6 times but it is very easy to use and gives consistent results. This is also the ONLY roaster I've ever used so take it for what it's worth.
Cangooner, If you want to spend a little time and less money, say, {approx $20 or less }, I did it for about $18.
Get an old bread machine and a cheap heat gun {from Harbor Freight and the extended warrentee}.
The machine is used for the agitation and gun for heat source. If gun fails use warrentee for a new one.
Here is a look at the one i made and use. Has lasted years and only two guns so far. PM if you have questions.
http://straightrazorpalace.com/finer...html?highlight=
Paco - I don't know whether to be sorry or relieved that I somehow missed your post earlier! I can just see myself burning the place down with that. :)
In the end I decided to go with the Freshroast. For me (i.e. pretty low volumes) it offered the best combination of small footprint and reasonable price. I have only done two batches in it so far and so haven't *quite* dialed in the settings for my beans of choice, but it's getting there. I'm happy with it so far.
My favorite coffee right now is Kansas City Blend by The Roasterie out of K.C., Missouri. I can't get it here but will probably tour the factory next month when I visit family in the area.
Very surprised not to see anyone using an ibrik and making Turkish coffee. Since a business trip to Israel a couple years back, it's the only way I have ever made my coffee...
Turkish Coffee - YouTube
For all those looking for a less expensive version of the Hario Vacuum/Syphon Coffee maker, I just received one I found on Etsy. I am replacing a Hario 3 cup, that the ex-wife dropped and shattered. It's from a company out of Seattle called Kai Pai. It's a sweet little set up, it comes with a cermaic grinder and a wood barrel for bean storage. The pot is 5 cups and the entire set up was $49.99 plus $15 for shipping. The maker uses a stainless filter similar to a coffee press and delivers a great cup of coffee. Great value from an American company.
Strange that my first post should be coffee...
I'm from the UK, where coffee is mostly instant junk, notably 'Nescafe' or similar.
I left for Asia about 10 years ago, now reside on the island of Borneo... yep, close to Java :)
After some experimenting my current setup is a little Hario hand-grinder (I also have the 'slim' plastic version for travel), a full-size press-pot and liberica beans roasted by a local coffee shop. 3 scoops, water just off the boil, brew for 3 minutes, then pour through a very fine tea strainer.
After Nescafe for most of my life the difference is incredible. As for Starbucks, I find if I buy from the local airport outlet the beans are fresher and they have quite a variety. The Dark Italian roast makes a pleasant change from my usual local beans and whenever I travel around Asia I seek out local beans.
I admit I quit after 7 pages but if not mentioned earlier here's a tip for fresh-roasted - wait a week. There's such a thing as too fresh!
Back to shaving, I've almost decided on a straight razor but I'm off on holiday at the end of the month, so don't want to order anything and have it turn up while I'm away. I've pretty much decided on the Boker Eldweiss or whatever it's called, yet it seems no-one has stock?
Back to coffee, I get through 4 to 6 cups a day :)
Most folks refer to Starbucks as Charbucks for good reason. You never know with them how fresh their beans are.
For those of us who roast a minimum 24 hour wait is pretty much the norm for the beans to degass before brewing. Depending on the particular bean some need several days but that's more unusual.
There must be a coffee thread, but I didn't find it so here's a new one.
Right now I'm drinking coffee from the coffee machine in the office. It's Pelican Rouge espresso beans and I've got a regular coffee with an extra espresso. I think that's a black eye but it might be a red eye, I always get them mixed up. It tastes pretty rough if I'm honest, but the caffeine is the main reason to be drinking it at the moment.
What's anyone else drinking?
Indonesian Mandheling (Northern Sumatra) - it's my all time favorite region, and I buy it 5 pounds at a time - haha.
My Daily Grind
Attachment 162973