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Oliver Stone
Social climber
Hollywood
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Sep 16, 2016 - 01:22pm PT
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If you've never seen Dennis Leary's bit on coffee, find it on YouTube.
It still kills.
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anita514
Gym climber
Great White North
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Sep 16, 2016 - 01:53pm PT
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skitch
Gym climber
Bend Or
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Topic Author's Reply - Sep 16, 2016 - 04:11pm PT
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Coffee is like porn, it's okay if I like something different than you, and I can try something different every day, or even 4 times a day.
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ecdh
climber
the east
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Sep 16, 2016 - 04:24pm PT
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Pirn is a great analogy, but like porn theres a spectrum of quality, effect and specificity. Each to their own of course, but some people entertain unconvincing ways of explaining their tastes.
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G_Gnome
Trad climber
Cali
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Sep 16, 2016 - 04:25pm PT
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I splurged last year and got one of these. It's great because it doles out exactly 17.2 grams every morning. Makes consistent espresso pulls much easier when you always have exactly the same amount of grounds.
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ruppell
climber
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Sep 16, 2016 - 06:52pm PT
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Yep. I paid for a grinder that does exactly what I need it to do. lol
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teejaybee
Trad climber
Australia
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Sep 17, 2016 - 12:39am PT
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Got two different kinds of Ethiopian roasted beans after readin the thread, best home brewed coffee I've had to date (aeropress). Thanks for the heads up Locker.
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Dr.Sprock
Boulder climber
I'm James Brown, Bi-atch!
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Sep 17, 2016 - 01:05am PT
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Krups F203, 20 bucks and they last 20 years, anything else is gay excess, jus sayin, wtf, over?
congo tsheya, like drinking liquid crack and escobar paste at the same time,
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skitch
Gym climber
Bend Or
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Topic Author's Reply - Sep 18, 2016 - 11:31am PT
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What's wrong with gay excess?
The type of brewing method should dictate how good of a grinder you need.
For espresso you need a grinder that produces a bi-modal distribution of sizes so that the smaller grounds fill in the voids provided by the larger grounds, but without a lot of grinds falling outside of the two necessary grind sizes. I don't understand how this is done.
Most other types of coffee brewing taste best with a uni modal distribution of particle sizes so that the water extracts evenly from each ground.
If you try to use a Mahlkonig EK-43 (one of the top grinders for espresso) for a pour over you are going to have a bad time. The smaller particles will basically cause the coffee to become a plug and the water will move too slowly through the coffee resulting in over extraction, which causes the coffee to taste too bitter. If you use a grinder that is great for pour-overs and French press then the grinds don't create that plug necessary for slowing down the flow of the water through the portafilter (that's the handle with the filter that the coffee is in). When the water flows through the coffee too fast you will get under-extraction of the coffee which results in a sour espresso.
Particle six, temperature and contact time are three important variables to getting the "correct" tastes from coffee. Under-extraction is caused by water being too cold, grind size being too course, and/or to limited of contact time between the coffee and water. Over extraction is caused by the inverse of those variables.
If I roast a coffee a little too long then I will try to under extract it a little to limit the bitter tastes and give a little brighter taste. For really light tasting coffees I will often user a higher temperature water to bring out more flavors to prevent the coffee from tasting too acidic.
A good barista should be "dialing-in" the espresso grinder through out the day and using taste as her guide.
The reason "coffee snobs" dislike the whirly-blade grinders so much is the lack of grind size control they provide, which will often result in a muddy tasting coffee compared to coffee prepared with a conical grinder.
But as with everything else you shouldn't worry about what other people think is good, if you have fun on your $200 Kmart bike then you probably don't need a $6,000 downhill bike... I personally can't drink "good" wine because I can't stand the dryness, I want my wine to taste like sweet grape juice!
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Reilly
Mountain climber
The Other Monrovia- CA
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Sep 18, 2016 - 11:58am PT
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Skitch, you should try something other than the wine equivalent of $200 Kmart bikes. :-)
I suggest a '07 or '08 Trimbach or Schlumberger Riesling. Jess sayin'.
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skitch
Gym climber
Bend Or
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Topic Author's Reply - Sep 18, 2016 - 12:27pm PT
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Reilly, really I just prefer beer. When I do drink wines I tend to enjoy a $10-$15 Spanish red the most.
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Phil_B
Social climber
CHC, en zed
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Sep 21, 2016 - 12:41pm PT
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A friend is divesting himself of his home roasting setup and gave me his kit.
There are two systems in his kit.
1. The whirly popper is an electric popcorn popper with a wire that spins on the bottom of the pan. This isn't hot enough, so he added a small convection system to the top. I ran this system for a few days with 2/3 cup of green Guatemalan beans. Did runs of 22:00 and 30:00, but all I got was a weak roast.
2. The air popper with an old can for chimney. I ran 1/2 cup of beans for 5:00 and got this dark oily roast:
For cooling, I have a fan mounted to the bottom of a small bucket and put a colander on top of it
I can put an ice pack inside the bucket if I want the air to be a bit cooler before it hits the colander too.
My friend says the coffee will degas CO2 for a day or so before it hits optimum drinkability. Not sure I can wait though. . .
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Brokedownclimber
Trad climber
Douglas, WY
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Sep 29, 2016 - 04:12pm PT
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Anyone else here notice that all the really great coffees are east African Rift Valley types? I've known that for years ever since I was at Stanford where my lab tech had been laid off from Hills Brothers in San Francisco. He convinced me the African beans were the best!
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skitch
Gym climber
Bend Or
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Topic Author's Reply - Sep 29, 2016 - 04:44pm PT
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Coffee bushes naturally grow in Ethiopia...
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Brokedownclimber
Trad climber
Douglas, WY
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Sep 29, 2016 - 04:50pm PT
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The best African coffee was from Zimbabwe, but it's no longer available--at any price! Highest caffeine content of any coffee! It was what I drank when working very late and needed a real boost!
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skitch
Gym climber
Bend Or
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Topic Author's Reply - Sep 29, 2016 - 09:40pm PT
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Friends don't let friends drink sh#t coffee.
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Wayno
Big Wall climber
Seattle, WA
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Sep 30, 2016 - 12:07pm PT
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About those Civets and the coffee-poop industry:
That makes me think of what they do to ducks to make Foie gras.
It is interesting if you look at the map on the Foie gras Wiki page as to who the major producers are and who has banned it.
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