Coffee and tea-vee

[deadkitty]

[dbcooper]

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[Suquida]

Switched it up at my haunt and just got a shot of espresso instead of the usual cortado, you know it's a fancy place because they gave me seltzer water. There were pretty noticeable hints of raspberry in it and it was delicious.



Also, if you could see my laptop screen, you'd see me asking lunchables "ok, what is the spoon for, how do I drink this without looking like some stupid gump"

[Suquida]

it's to push the crema into the coffee and to make you look sophisticated

[fun_yunchables]

[vgtbls]

is crema the same as cream? how do you pronounce it? creama? crayma? crehma?

My usual coffee is made in a Mr. Coffee coffeemaker. After I forget about it and it's cold, I usually put it in the microwave for 36 seconds. This really brings out the bitterness. I like to add almond milk, usually as much as needed to fill up the mug.

My Dunkin order is a medium caramel iced coffee with cream (crema?). The place up the road really overdoes it on the caramel and it's great.

I don't have a Starbucks order, I like to pick a drink at random off the menu. I tried their cold brew and it was waaaayyy too much caffeine.

[can-]

crema is not cream, it's the foamy expression of espresso created in the initial extraction that floats on top of the espresso. it's called crema because it's lighter in color and has a thicker, creamier texture.

i recommend you rub a little grease from your nose onto the crema to disperse it.

[sknss]

why do you make it seem so complicated

[nevergreen]

i use my parent's regular coffeemaker but i wanna try something else. i'm looking at an aeropress vs chemex. does anyone have an onion on which is better than the other?

[vgtbls]

[bels]

In the globally ruined future will we have coffee and tea or nah?

[SisterRayVU]

Started using a Freedom Press but I should buy a smaller one. Trying to explore coffee in Chicago. Right now I'm drinking something from Bow Tuss. I need to learn how to discern tastes.

[meatjacket]

What do you guys recommend as far as coffee beans?

I think I'm lookin for a light roast, would love something w fruity notes but down to try anything

[fun_yunchables]

watched this, its really well produced. even if you're not a super hardcore coffee geek, i think its still a good watch, and it might just make you appreciate the amount of work that really goes into a cup of coffee.

[zigfip]

This just came out:
https://www.stumptowncoffee.com/blog/gr ... -cold-brew
And I'm pretty excited to try and get one. Really don't know much about coffee to be honest but everyone I've talked to hyped this thing up so I feel like I can't go wrong. Maybe someone can explain more about this Gesha stuff?

[meatjacket]

found a frother at my local thrift shop for $1

celebrated w a nice latte

[deadkitty]

[fun_yunchables]

adding onto deadkitty's reply, this is kind of what i've learned re: science of coffee:

gesha is a varietal which is usually valued for its distinct floral and citrus tasting notes. so most people tend to roast and brew gesha in a way to highlight that flavor, ie filter coffee.

gesha is actually an african coffee which was transplanted into latin america (it's actually the name of a region in ethiopia). the thing is there are so many variations of coffee in africa alone, which is why you commonly see african coffees referred by the region the trees are in (yirgacheffe, guji, sidama, etc etc). but many famed geshas are in fact from latin american farms such as finca el injerto.

cold brewing as a method of coffee brew tends to even out extractions. i think i might have talked about it in a previous post, but the primary compounds which give coffee it's flavor are acids, sugars, and bitters. acid molecules are smaller than sugars which are smaller than bitters, so typically the diffusion of acids is on a faster time scale than that of the sugar and bitter molecules. when you increase the temperature of the medium (the water), the difference in diffusion speed is magnified. conversely, when the temperature decreases, the diffusion rates grow closer to one another. maybe a numerical example might make this clearer?

say for 98C we have acids extracting at 10, sugars extracting at 5, and bitters extracting at 3 (unitless, just for the concept). when we brew at 12C, it might be closer to acids being 4, sugars 3.5, and bitters 2. so the coffee you brew is much more evened out. now for a gesha, balance is something that brewers might not initially think about, as the desire is to highlight that natural floral and citrus flavors--for the most part, acidic compounds. a cold brew will lead to a more balanced brew, while typical filter coffee at higher temperatures allows us to extract more of the nice acids without too much in the way of sugar and bitters.

re: peets' (stumptown's) gesha cold brew, i'm a little skeptical but i think everything is worth at least a try. might be pleasantly surprised by the complexity of gesha cold brew, but who really knows until you try it?

edit: woops made a mistake in the numerical example, fixed now!

[zigfip]

Thanks for the explanations guys. I'll try to get my hands on some and report back, but apparently it's like $30 a bottle and I'm sure every person in Portland right now is trying to get some so we'll see how it goes.

[lotion]

who knew coffee was this deep

[fun_yunchables]

who knew clothing was this deep

appreciate if you exercised some tact, thanks

[fun_yunchables]

damn
this is like everything i could wish for x-post to skateboarding
it's fully functional too with a china bones red

(hiroshi sawada is the dude behind streamer coffee in japan. also a latte art champ)

[ptozzi]

Just used my Aeropress for the first time. This thing's awesome!

How do you guys heat up your water?
And how many of you brew by weight?

[fun_yunchables]

heating up water is pretty generic, just boil water and let it cool to the right temperature (or +1 degree centigrade if you're planning on transferring the water from the boiling water vessel to the kettle, it cools as you pour it)

the main thing to keep in mind is that depending on your kettle you might not want to put it under direct heat or not (more notably if you have expensive kettles like the kalita wave pot or the takahiro kettle etc), it mainly causes the pot to look less attractive because of the oxidation of the metal, but otherwise doesn't do anything qualitatively with the water as far as i'm aware.

as far as temperature goes, that's for experimentation. the main thing is don't use boiling water straight because at that point you'll be scalding the coffee and it'll just taste burnt. but other than that, aeropress has such a good (not sure if intentional) design with respect to brewing, it's very difficult to get a terrible cup from aeropress.

brewing by weight isn't entirely necessary, but it allows you to be extremely consistent with brewing. if you're more a type of "close is good enough" kind of person, i wouldn't bother. if you're off by a little bit you probably won't notice extremely differing tastes to your coffee (in math terms, i guess we'd call brewing coffee well-posed oh god i'm such a nerd) unless your palate is pretty well developed as is

[meatjacket]

forgot about this thread, i got this mr coffee espresso machine, how do i make sure i am making my coffee correctly? is there a "correct" way?

I think i end up adding too much or not enough water. Its delicious so far.

[Ques]

did you go to any cool coffee shops when you were in beijing? im tired of drinking starbucks

[mike868y]

i really really miss my time as a barista in college. such good times and so much more rewarding than a desk job :/

[ptozzi]

[sknss]

is it common for americans to not own a kettle?? you can get an temperature controlled one.

[nevergreen]

on christmas when i got the aeropress i didn't know what i was doing so i brewed two really terrible cups of coffee. until yesterday i had been avoiding caffeine and consequently haven't used it since then. after looking up some different techniques to brew i tried again. it makes some mean coffee. i can't drink it black, but after adding some creamer and sugar it's soooo good the flavors are so balanced i was really amazed. my mom tried it and had the same reaction. this thing is awesome i have been converted.

i think the grinder in my house is just a bit too coarse, but it still works well. rn i'm only using starbucks beans as well so higher quality coffee would be all the better. a couple of my friends are big fans of coffee too. i'm gonna take this thing over to their house and make them a cup it's just soooo incredibly easy. thanks for the rec everyone