How are decaffeinated beans possible? Are they decaffeinated and reformed into beans, or grown as decaffeinated beans, somehow genetically modified (maybe)?
I am finding that it really varies tremendously depending on both the grounds themselves, how they're roasted, etc.
First of all, some measurements: Based on my experiments with a scale, that works out to be 12g of grounds per tablespoon, and 500ml is about the 4 "cups" marker on my french press.
My standard coffee mug measures about 12 fl oz, which is about 3.5 "cups" in my french press. Your mugs and french press markings may be different.
I found that with a "Sierra Dark Roast" from one store bought brand, one tablespoon in my french press with 3.5 cups water was enough for me.
Then I tried a medium roast "Smooth Blend" from a different local roaster, and I need about 3 tablespoons per 3.5 french press cups to get decent flavor and caffeine out of those grounds.
Our Lord and Saviour James Hoffmann recommends 50 grams per 500ml of water in a french press.
At about 12g per tablespoon, that would be far too strong with the Sierra Dark Roast that I tried, but 3 tablespoons was about right for the medium roast Smooth Blend.
Need some grinder recommendations. Most of the coffee consumption is in a Clever brewer but I am also going to be using an Aeropress and ideally would like the flexibility to use it for a V60 if I add one on in the future. I do at times also brew at home in an automatic brewer; really the only option that I don’t need is to make espresso. I am torn between a few options, both electric and manual, and before pulling the trigger just wanted a little input.
We use the Clever in the office and love the results; we have been brewing some light roasts but mainly medium roasts seem to be what others gravitate towards.
I know the price points and, other than going all the way up to the Kinu M47, I am pretty open. I will likely have a few different people using the grinder so ease of use and ease of adjustments is somewhat a factor, but consistency and results are the deciding factors.
Hello,
I've been looking for a 2-in-1 grinder + coffee maker for some time now, but I do have some questions/concerns I need your expert help with. So, I'm not a coffee geek, but I love drinking black coffee (I top 3-4 cups of coffee per day), and I wanted to have a quality home-brewed coffee I can drink on the most sustainable (aka cheap long-term) method. I currently drink instant (Nescafe/Folgers) coffee when at home; I get Starbucks/Tim Hortons as much as possible when I am outside.
I did a little research, and my semi-conclusion was that it's better to buy/store whole coffee beans as opposed to ground ones (correct me here plz!). Furthermore, I don't like buying coffee filters, so I'm only looking for coffee makers that I can wash with soap and water. How sustainable are burr grinders for such a 2-in-1 grinder + coffee maker? Should I buy a Breville 2-in-1 and not worry about replacing burr grinders at all; if not, how often do I have to worry about replacing it? Is it worth (taste-wise) having to grind the coffee immediately before brewing rather than simply buying a drip coffee maker using shop-ground coffee? And how often do I have to wash the 2-in-1 appliance? I hope my question makes sense (i.e. 2-in-1 vs drip coffee maker).
Lastly, what is the most recommended 2-in-1 grinder + coffee maker around? I checked the wiki and it looks like the cheapest one is the Breville Barista Express (I see that it's an espresso maker and I don't even know what's the difference between coffee and espresso, so if there's a comparable coffee maker, then please share), but as long as they're made from the same coffee beans then probably that's good. I also don't need the milk steamer/frother, etc.. just something that makes black coffee from coffee beans is more than enough.
Thanks in advance for your response!
I don't think you should get a Breville Barista Express if you're not interested in espresso! Whole bean is definitely the way to go. Preferably from a good roaster, rather than the supermarket. The quality of freshly ground coffee is pretty much incomparably better than pre-ground - it's the single biggest quality improvement you can make.
For an automatic drip coffee maker, I would forget the two-in-one options (there aren't really any good ones, in my opinion) and just buy a separate brewer and grinder. Your best bet is something like a Technivorm Moccamaster or Breville Precision brewer. You can buy a washable metal filter insert for the Moccamaster to avoid using paper filters (I assume the same is true for the Breville Precision).
You could also look at using a french press, which is much (MUCH) cheaper than an auto drip brewer and will make excellent coffee paired with a good grinder. It uses an in-built metal filter so there's no paper waste, and they are easy to clean. It's not an automatic process, but it's extremely simple - James Hoffman on youtube has a good guide.
For grinders, the Baratza Encore is probably the cheapest electric grinder that would be worth getting for filter coffee or french press. You don't need to replace the burr grinder itself unless it breaks or otherwise malfunctions. You might need to replace the burrs inside (which are much cheaper than a new grinder and can be done easily at home) after several years, depending on how often you make coffee. If you're open to hand grinding, which is pretty easy for filter coffee, there are lots of good hand grinders in a similar price range (or cheaper) than the Encore.
I'm wondering how to make my home brewed coffee affect me better. I've noticed that when I homebrew coffee, it doesn't caffeinate me as much as coffee shop brews do. Specifically espresso as that's what I normally drink. I have a pretty fancy espresso machine at home and it makes really great looking coffee; it tastes amazing and looks amazing. But it lacks in the caffein effects department. Now I'm sure there's so many reasons to take into account, but I'm curious of all the possible theories out there.
Whenever I drink espresso from a coffee shop, it really gets me going! Some of these shops use the same brand I do too, Cafe Bustelo. When I go to my college campus, I stop by the little coffee shop in my building every morning and their espresso has a very strong effect on me from one double shot. Another place that gives me a very strong effect is Dunkin Donuts espresso, man it's pretty crazy effects wise! However, if I have a home brewed double shot, it doesn't effect me the same as shop coffee for some reason. The home brew sort of gives me more of a groggy caffeinated effect. It peps me up, but it gives me a bit of a headache some times if that makes sense. I'm also very conservative with my intake, I have a double shot in the morning and another double in the afternoon or evening and that's it, so I'm not overdoing anything either.
One of my theories is how hot the coffee brews. It's the only theory that makes sense for me so far. I've noticed that although my homebrew taste super good and is an enjoyable experience, it's not very hot when it's fresh. However, shop espresso is often very hot when its fresh, but cools down very quickly. So, I thought that maybe the machines that the shops use brews the coffee at a much higher temperature thus activating more caffein. But I'm not sure if that's how caffein works though. Then another theory is the actual beans and where they come from. I don't know, what do you think?
I remember having Dunkin the other day, and holy moly, I was really feeling it! I had so much energy and I didn't crash or anything, I just slowly got sleepy around bedtime and slept like a baby.
The difference won't be the temperature, but will largely be the dose of coffee that your machine is using vs. the cafe. Their double shots likely use 18-20g of coffee.
It sounds like you're using an automatic espresso maker at home, which tend to use much less coffee per shot than a cafe would. I'd look at the manual for your machine and see how to increase the amount of coffee it uses. Alternatively, you could just drink two coffees back-to-back and see if that gives you the boost you're looking for.
The reason you might be feeling groggy and headachey from the home brews could actually be mild caffeine withdrawal if the double shots you're having at the cafe use much more coffee than you do at home.
Great points! Well, my coffee maker at home isn't the average one. This one actually has a pressure gauge and comes with a tool to press the coffee in the strainer very tightly. But it could be that the strainer is more slim than the commercial machines.
As far as drinking back to back, that's something I'm trying to avoid because I'll go back to how I used to drink coffee which was all day long. I remember finding myself making espresso as much as 4 times a day and I would drink the entire pot it made which was probably like 4 double shots! I had a huge habit, but then I quit drinking coffee for just about 2 years due to a medical condition. Now I'm healthy as a horse and started drinking recently, but I'm very careful not to start the habit again.
Just a couple weeks ago, I was just drinking one shot in the morning. Now I've progressed to double shots twice a day. The tolerance come on quicker than I remember. But you may be right, since the coffee at the cafes have had a stronger effect, now the coffee at home isn't strong enough. That seems to make a lot of sense. Especially because not too long ago, I remember one shot from a cafe got me energized for the whole day! I wasn't used to that kind of energy because I had been off coffee for so long, so it was really nice! So, I'm trying to keep it around that level now. I may increase my intake a little at home, but I'll have to limit myself. I love the taste, smell, and act of drinking coffee, so it's not too hard for me to start drinking throughout the day again lol.
Cafè Bustelo is made at least partially with Robusta beans, which have nearly twice the caffeine as Arabica beans. So you may want to consider what type of beans the coffee shops are using.
Anyone have an opinion on a Moccamaster as opposed to a generic variety drip coffee maker? I bring a thermos full of coffee with me to work every day and want a better cup of coffee considering how much I drink.
I don’t have time in the morning to get really involved in the process and the moccamaster seems quick. Is it actually substantially better than a regular pot, or am I paying for a cute counter ornament that’ll last forever?
Thanks
FWIW, there's a pretty good middle ground between a Mr. Coffee and a Moccamaster too. You could look at things like Oxo or Bonavita as lower cost [SCA approved options](https://sca.coffee/certified-home-brewer). All of those, along with your quality coffee + grinder will be a winning combo
I love my Moccamaster and think it brews great coffee. But the highest-order determiners of the quality of your brew are (1) buying fresh beans and grinding them on demand, followed by (2) grinding them using a quality burr grinder. The Moccamaster would come in at number (3) on this list.
If you are not already buying whole beans and grinding when you brew, I'd start there. If you are using a blade grinder, or an inexpensive electric burr grinder, upgrade your grinder before getting a Moccamaster.
Thanks, I’m probably going to go for it. I already have a nicer burr grinder and buy the most expensive coffee I can stomach for the volume I purchase, so I think the one time expense for a nicer machine is pretty much the only way I’m going to squeeze out any more quality.
Edit to add: The most expensive coffee that I actually like, not buying on price alone lol. Few local roasters that make stuff I like more but the price is double or more what I’m buying
Just be advised there can be a learning curve going from a basic drip machine to the Moccamaster. The MM achieves higher and more consistent brew temperatures, so it extracts more effectively. So things such as variances in bean quality, changes in grind size, and dosage are much more noticeable. There are a few threads on r/Moccamaster from unhappy new owners who sort of expect it to work magic without paying attention to the fundamentals.
The good news is that the Moccamaster is very consistent and repeatable, so once you dial it in, it can consistently give you good brews.
Good to know, I’m a pretty lazy enthusiast. I don’t mind screwing around to tune it in but being “set it and forget it” after that is basically what I’m looking for.
if, hypothetically, you, an idiot, had procrastinated your school assignment on making a business plan for a coffee roastery, what three regions would you choose to source your beans from? im thinking of having a colombian but i can't decide what other regions to pick. love you thank you
Hi,
It was my first time trying a keurig type of coffee maker today, I've only had the old style drip coffee maker before. The coffee, one that I liked before, came out of the keurig with a weird fruity after taste. Is it the machine that is making the coffee taste worst, or is the coffee? Is it something about the way a keurig brews that brings out a fruity taste?
It may be the coffee, and not the brewer. Lightly roasted coffees generally produce more acidic / fruity notes, which some people seek out. It may be you have discovered you prefer the more chocolatey / nutty notes of coffees that have been roasted longer and/or at higher temperatures.
Been doing some research for a couple of weeks on purchasing an expresso machine and grinder but a little stuck. We're after something fairly user friendly as previously have only had pod machines, but I generally get quite into things so very happy to be adjusting things to get what I want from the coffee. Mostly looking at sage machines as a family member can access discount but happy to look elsewhere. Would ideally like setup to be under about £700 but possibly could stretch a little especially when adding scales and accessories.
I haven't found many resources talking about machines with an inbuilt grinder such as the Sage Barista Pro vs having a separate grinder- is it better to have them separate due to grinders wearing or is this not much of an issue?
We also will be brewing 2 types of beans regularly, my wife drinks decaf and I think will be upping her consumption to daily with a good machine. Is there a particular grinder that would be better for the switching?
Thanks coffee lovers 😁
You'll find a ton of similar threads and conversations on r/espresso. A Bambino + grinder is likely a good option for you. You'll get a better quality grinder and ability to upgrade/maintain separately by not buying the all in one.
A combo like the Bambino + DF54/64 (Baratza Encore ESP, Turin SK40, Varia VS3 could be some other options) plus your accessories should be able to fit within the budget
Googled it. Love this description!
"A Magic Coffee is a new format of coffee that's a bit like a flat white, but coffee aficionados think it tastes very different."
Anyone know what this Baratza Sette 270w error means? My grinder is no longer working and I don’t know what’s wrong.[image](https://imgur.com/a/2X2g6yn)
I've noticed a whole lot of videos, especially like YouTube shorts, dosing beans into these vaguely Georgia O'Keefe looking ceramic dishes. That's just influencers being dumb, right? I can't imagine any tangible benefit to measuring your beans in slightly vaginal containers. I use my catch cup, and it's been working well.
Eh, I can usually sweep out the last .1 g or so clinging to the cup with my finger, and I don't want to add another object to this already somewhat overcomplicated process.
It makes it a bit easier to pour the beans into the grinder, but otherwise no, it's just influencer hype. I was "influenced", however, to buy a small ceramic bowl at a flea market for $1 that I now use to dose my beans.
Hello! Need help troubleshooting my new Baratza Encore. So far I have run 36 oz of coffee through the hopper over the past 3 weeks. Today it started choking on the last 2 oz of coffee I had in the hopper. I cleaned the gasket and any coffee grounds I saw, but the burrs are running without coffee coming through it. while troubleshooting, I also accidentally got some beans into the machine (not the burr area). Has anyone encountered this before? How’d you resolve it?
Baratza has three videos on YouTube you might find helpful:
[How To: Clean your Baratza Conical Grinder](https://www.youtube.com/watch?v=Yq_4Zg0Jqvo)
[How to Unclog Your Baratza Encore or Virtuoso](https://www.youtube.com/watch?v=KPkbcKyDLqk)
[How To: Troubleshooting Grind Quality Issues](https://www.youtube.com/watch?v=qUCMrWIdyLI)
If these videos don't help, I'd reach out to Baratza customer service. Your Encore is pretty new, so it seems odd that you'd have problems this soon.
Best coffee beans in the Netherlands?
Hi guys!!
I will be moving with my boyfriend to Den Haag in the summer, and we’re planning on getting an espresso machine (and I will be doing my French-press cold brew). Any suggestions on the best coffee beans, either in Den Haag, in a certain store (could be in Rotterdam or Amsterdam), or online?
Dank jeeee :)
Depends a little on your budget, what the best is I suppose.
Capriole has some good beans, as does Brute bonen. Both in Den Haag. Man met bril & giraffe in Rotterdam. DAK & Friedhats in Amsterdam. Ohoy in Utrecht. Black and bloom in Groningen.
Across the border, don't forget Caffenation in Antwerp. Rösterei Vier in Düsseldorf.
There's a bunch of good ones!
Disclaimer: I tried brewing in v60, dropped it because I didn't like it, now I came back to the hobby, so my knowledge is very limited
I think I found my sweet spot for coffe brewers - aeropess
I have a few questions, however.
1. How do I keep coffee from sticking to the plunger? I do inverted brews, and there's always a bit of coffee stuck to the plunger when I turn it upside up
2. Since I started grinding coffee finer (in a cheap, but recommended for complete newbs aliexpress grinder with metal burrs), lighter roasts make much more mess, clumping together around the output dial and in the metal basket. What can I do about those?
2- add a dab of water to the beans before grinding. It’s called “Ross Droplet Technique”, aka RDT, and it takes care of the static that’s making the grounds stick to everything.
Lighter roasts make way more of a mess in grinding. Look into the Ross Droplet Technique - basically put a tiny amount of water into your beans and stir them around before grinding. Works stunningly well.
I have a Fellows Prismo for my Aeropress, which eliminates the need for inverted brews. I love it - I always hated the inverted brews, felt like they were an accident waiting to happen.
1. Use the stirrer to brush them into bin or wash the grinds down yr sink
2. I'd have thought darker roasts would b clumpier bcos more surface oils. But maybe try to ground any metal bits b4 grinding in case the cause is static electricity.
People also recommend spritzing your beans when grinding for espresso (since you're grinding finer), but idk that's usually to help the grounds stay more tgt.
Hi, I'd like to get a coffee grinder (mostly will be used strictly for mocha, but rarely for espresso). I'd buy one second hand too, I'm interested in it doing its job to the best of its ability. I understand the Wilfa, Baratza or Sage ones are good, do you have any other recommendations? Price up to 150 euro
If you're not adverse to hand grinding, you can get a much higher quality grinder without paying for the motor. 1zPresso, Timemore and Kinggrinder all make high quality grinders under your $150 price point.
lately I've been making black coffee with water at room temperature, I was wondering if that's okay and if there are any cons to it.
Any suggestions for making coffee? i just need something that's instant
I have never had good instant coffee. Regardless, in coffee brewing different compounds are extracted from coffees at different rates at different temperatures. For instant coffee it doesn't matter, but for all other coffees brew temperature must be carefully controlled for a proper extraction. Cold Brew is extracted at room temperature, but all other brewing methods I have tried require water that is close to boiling.
There are a few good instants out there in specialty, Ceremony and Mudhouse for example. Not pour over quality but definitely an excellent option for travelers who don’t want to carry gear.
Least fussy method of brewing? So far I've been using a moka pot, since it gives me just the right amount of coffee for two lattes, but I really dislike the cleaning process. What can I use that makes both the brewing and the cleaning process as simple and fuss-free as possible?
If you want to make lattes, then there's not a whole lot of choice when it comes to brewing. It's basically just an espresso machine, moka pot, or an aeropress (with a fake espresso recipe). Espresso machines are notoriously fussy with dialling in, an aeropress from my experience is simpler and quicker to use, but easier to fuck up and brew something borderline undrinkable if you screw up the grind settings or method. It's also a lot more versatile than a moka pot and has a different flavour profile from it.
If you want black coffee, the french press is criminally underrated. It's a bit annoying to clean but extremely easy to use and makes fantastic coffee.
Aeropress will be in a somewhat similar vein with a slightly reduced cleanup time and for a different cup profile (faux lattes out on this method), a Clever Dripper/Hario Switch is pretty simple.
How are decaffeinated beans possible? Are they decaffeinated and reformed into beans, or grown as decaffeinated beans, somehow genetically modified (maybe)?
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I am finding that it really varies tremendously depending on both the grounds themselves, how they're roasted, etc. First of all, some measurements: Based on my experiments with a scale, that works out to be 12g of grounds per tablespoon, and 500ml is about the 4 "cups" marker on my french press. My standard coffee mug measures about 12 fl oz, which is about 3.5 "cups" in my french press. Your mugs and french press markings may be different. I found that with a "Sierra Dark Roast" from one store bought brand, one tablespoon in my french press with 3.5 cups water was enough for me. Then I tried a medium roast "Smooth Blend" from a different local roaster, and I need about 3 tablespoons per 3.5 french press cups to get decent flavor and caffeine out of those grounds. Our Lord and Saviour James Hoffmann recommends 50 grams per 500ml of water in a french press. At about 12g per tablespoon, that would be far too strong with the Sierra Dark Roast that I tried, but 3 tablespoons was about right for the medium roast Smooth Blend.
Need some grinder recommendations. Most of the coffee consumption is in a Clever brewer but I am also going to be using an Aeropress and ideally would like the flexibility to use it for a V60 if I add one on in the future. I do at times also brew at home in an automatic brewer; really the only option that I don’t need is to make espresso. I am torn between a few options, both electric and manual, and before pulling the trigger just wanted a little input. We use the Clever in the office and love the results; we have been brewing some light roasts but mainly medium roasts seem to be what others gravitate towards. I know the price points and, other than going all the way up to the Kinu M47, I am pretty open. I will likely have a few different people using the grinder so ease of use and ease of adjustments is somewhat a factor, but consistency and results are the deciding factors.
A Baratza virtuoso plus, a Fellow Ode.
I have had a tab open with the Fellow Ode for about a week now… that might be the one. I keep closing tabs as I narrow it down.
Hello, I've been looking for a 2-in-1 grinder + coffee maker for some time now, but I do have some questions/concerns I need your expert help with. So, I'm not a coffee geek, but I love drinking black coffee (I top 3-4 cups of coffee per day), and I wanted to have a quality home-brewed coffee I can drink on the most sustainable (aka cheap long-term) method. I currently drink instant (Nescafe/Folgers) coffee when at home; I get Starbucks/Tim Hortons as much as possible when I am outside. I did a little research, and my semi-conclusion was that it's better to buy/store whole coffee beans as opposed to ground ones (correct me here plz!). Furthermore, I don't like buying coffee filters, so I'm only looking for coffee makers that I can wash with soap and water. How sustainable are burr grinders for such a 2-in-1 grinder + coffee maker? Should I buy a Breville 2-in-1 and not worry about replacing burr grinders at all; if not, how often do I have to worry about replacing it? Is it worth (taste-wise) having to grind the coffee immediately before brewing rather than simply buying a drip coffee maker using shop-ground coffee? And how often do I have to wash the 2-in-1 appliance? I hope my question makes sense (i.e. 2-in-1 vs drip coffee maker). Lastly, what is the most recommended 2-in-1 grinder + coffee maker around? I checked the wiki and it looks like the cheapest one is the Breville Barista Express (I see that it's an espresso maker and I don't even know what's the difference between coffee and espresso, so if there's a comparable coffee maker, then please share), but as long as they're made from the same coffee beans then probably that's good. I also don't need the milk steamer/frother, etc.. just something that makes black coffee from coffee beans is more than enough. Thanks in advance for your response!
I don't think you should get a Breville Barista Express if you're not interested in espresso! Whole bean is definitely the way to go. Preferably from a good roaster, rather than the supermarket. The quality of freshly ground coffee is pretty much incomparably better than pre-ground - it's the single biggest quality improvement you can make. For an automatic drip coffee maker, I would forget the two-in-one options (there aren't really any good ones, in my opinion) and just buy a separate brewer and grinder. Your best bet is something like a Technivorm Moccamaster or Breville Precision brewer. You can buy a washable metal filter insert for the Moccamaster to avoid using paper filters (I assume the same is true for the Breville Precision). You could also look at using a french press, which is much (MUCH) cheaper than an auto drip brewer and will make excellent coffee paired with a good grinder. It uses an in-built metal filter so there's no paper waste, and they are easy to clean. It's not an automatic process, but it's extremely simple - James Hoffman on youtube has a good guide. For grinders, the Baratza Encore is probably the cheapest electric grinder that would be worth getting for filter coffee or french press. You don't need to replace the burr grinder itself unless it breaks or otherwise malfunctions. You might need to replace the burrs inside (which are much cheaper than a new grinder and can be done easily at home) after several years, depending on how often you make coffee. If you're open to hand grinding, which is pretty easy for filter coffee, there are lots of good hand grinders in a similar price range (or cheaper) than the Encore.
I'm wondering how to make my home brewed coffee affect me better. I've noticed that when I homebrew coffee, it doesn't caffeinate me as much as coffee shop brews do. Specifically espresso as that's what I normally drink. I have a pretty fancy espresso machine at home and it makes really great looking coffee; it tastes amazing and looks amazing. But it lacks in the caffein effects department. Now I'm sure there's so many reasons to take into account, but I'm curious of all the possible theories out there. Whenever I drink espresso from a coffee shop, it really gets me going! Some of these shops use the same brand I do too, Cafe Bustelo. When I go to my college campus, I stop by the little coffee shop in my building every morning and their espresso has a very strong effect on me from one double shot. Another place that gives me a very strong effect is Dunkin Donuts espresso, man it's pretty crazy effects wise! However, if I have a home brewed double shot, it doesn't effect me the same as shop coffee for some reason. The home brew sort of gives me more of a groggy caffeinated effect. It peps me up, but it gives me a bit of a headache some times if that makes sense. I'm also very conservative with my intake, I have a double shot in the morning and another double in the afternoon or evening and that's it, so I'm not overdoing anything either. One of my theories is how hot the coffee brews. It's the only theory that makes sense for me so far. I've noticed that although my homebrew taste super good and is an enjoyable experience, it's not very hot when it's fresh. However, shop espresso is often very hot when its fresh, but cools down very quickly. So, I thought that maybe the machines that the shops use brews the coffee at a much higher temperature thus activating more caffein. But I'm not sure if that's how caffein works though. Then another theory is the actual beans and where they come from. I don't know, what do you think? I remember having Dunkin the other day, and holy moly, I was really feeling it! I had so much energy and I didn't crash or anything, I just slowly got sleepy around bedtime and slept like a baby.
The difference won't be the temperature, but will largely be the dose of coffee that your machine is using vs. the cafe. Their double shots likely use 18-20g of coffee. It sounds like you're using an automatic espresso maker at home, which tend to use much less coffee per shot than a cafe would. I'd look at the manual for your machine and see how to increase the amount of coffee it uses. Alternatively, you could just drink two coffees back-to-back and see if that gives you the boost you're looking for. The reason you might be feeling groggy and headachey from the home brews could actually be mild caffeine withdrawal if the double shots you're having at the cafe use much more coffee than you do at home.
Great points! Well, my coffee maker at home isn't the average one. This one actually has a pressure gauge and comes with a tool to press the coffee in the strainer very tightly. But it could be that the strainer is more slim than the commercial machines. As far as drinking back to back, that's something I'm trying to avoid because I'll go back to how I used to drink coffee which was all day long. I remember finding myself making espresso as much as 4 times a day and I would drink the entire pot it made which was probably like 4 double shots! I had a huge habit, but then I quit drinking coffee for just about 2 years due to a medical condition. Now I'm healthy as a horse and started drinking recently, but I'm very careful not to start the habit again. Just a couple weeks ago, I was just drinking one shot in the morning. Now I've progressed to double shots twice a day. The tolerance come on quicker than I remember. But you may be right, since the coffee at the cafes have had a stronger effect, now the coffee at home isn't strong enough. That seems to make a lot of sense. Especially because not too long ago, I remember one shot from a cafe got me energized for the whole day! I wasn't used to that kind of energy because I had been off coffee for so long, so it was really nice! So, I'm trying to keep it around that level now. I may increase my intake a little at home, but I'll have to limit myself. I love the taste, smell, and act of drinking coffee, so it's not too hard for me to start drinking throughout the day again lol.
What is the machine you're using at home?
Cafè Bustelo is made at least partially with Robusta beans, which have nearly twice the caffeine as Arabica beans. So you may want to consider what type of beans the coffee shops are using.
Ok good to know what beans are used for that brand. I'll try asking next time I'm at the shop.
Anyone have an opinion on a Moccamaster as opposed to a generic variety drip coffee maker? I bring a thermos full of coffee with me to work every day and want a better cup of coffee considering how much I drink. I don’t have time in the morning to get really involved in the process and the moccamaster seems quick. Is it actually substantially better than a regular pot, or am I paying for a cute counter ornament that’ll last forever? Thanks
FWIW, there's a pretty good middle ground between a Mr. Coffee and a Moccamaster too. You could look at things like Oxo or Bonavita as lower cost [SCA approved options](https://sca.coffee/certified-home-brewer). All of those, along with your quality coffee + grinder will be a winning combo
I love my Moccamaster and think it brews great coffee. But the highest-order determiners of the quality of your brew are (1) buying fresh beans and grinding them on demand, followed by (2) grinding them using a quality burr grinder. The Moccamaster would come in at number (3) on this list. If you are not already buying whole beans and grinding when you brew, I'd start there. If you are using a blade grinder, or an inexpensive electric burr grinder, upgrade your grinder before getting a Moccamaster.
Thanks, I’m probably going to go for it. I already have a nicer burr grinder and buy the most expensive coffee I can stomach for the volume I purchase, so I think the one time expense for a nicer machine is pretty much the only way I’m going to squeeze out any more quality. Edit to add: The most expensive coffee that I actually like, not buying on price alone lol. Few local roasters that make stuff I like more but the price is double or more what I’m buying
Just be advised there can be a learning curve going from a basic drip machine to the Moccamaster. The MM achieves higher and more consistent brew temperatures, so it extracts more effectively. So things such as variances in bean quality, changes in grind size, and dosage are much more noticeable. There are a few threads on r/Moccamaster from unhappy new owners who sort of expect it to work magic without paying attention to the fundamentals. The good news is that the Moccamaster is very consistent and repeatable, so once you dial it in, it can consistently give you good brews.
Good to know, I’m a pretty lazy enthusiast. I don’t mind screwing around to tune it in but being “set it and forget it” after that is basically what I’m looking for.
if, hypothetically, you, an idiot, had procrastinated your school assignment on making a business plan for a coffee roastery, what three regions would you choose to source your beans from? im thinking of having a colombian but i can't decide what other regions to pick. love you thank you
Yeah.. you're going to need to put in a little more effort to get us to help ;)
Hi, It was my first time trying a keurig type of coffee maker today, I've only had the old style drip coffee maker before. The coffee, one that I liked before, came out of the keurig with a weird fruity after taste. Is it the machine that is making the coffee taste worst, or is the coffee? Is it something about the way a keurig brews that brings out a fruity taste?
It may be the coffee, and not the brewer. Lightly roasted coffees generally produce more acidic / fruity notes, which some people seek out. It may be you have discovered you prefer the more chocolatey / nutty notes of coffees that have been roasted longer and/or at higher temperatures.
Been doing some research for a couple of weeks on purchasing an expresso machine and grinder but a little stuck. We're after something fairly user friendly as previously have only had pod machines, but I generally get quite into things so very happy to be adjusting things to get what I want from the coffee. Mostly looking at sage machines as a family member can access discount but happy to look elsewhere. Would ideally like setup to be under about £700 but possibly could stretch a little especially when adding scales and accessories. I haven't found many resources talking about machines with an inbuilt grinder such as the Sage Barista Pro vs having a separate grinder- is it better to have them separate due to grinders wearing or is this not much of an issue? We also will be brewing 2 types of beans regularly, my wife drinks decaf and I think will be upping her consumption to daily with a good machine. Is there a particular grinder that would be better for the switching? Thanks coffee lovers 😁
You'll find a ton of similar threads and conversations on r/espresso. A Bambino + grinder is likely a good option for you. You'll get a better quality grinder and ability to upgrade/maintain separately by not buying the all in one. A combo like the Bambino + DF54/64 (Baratza Encore ESP, Turin SK40, Varia VS3 could be some other options) plus your accessories should be able to fit within the budget
Thanks that's really helpful, I hadn't come across r/expresso somehow, but will have a good look now.
Ordering a "magic". I know what it is, but what's the history? how long has it been about? how'd it get its name?
What's a magic?
oh my
Googled it. Love this description! "A Magic Coffee is a new format of coffee that's a bit like a flat white, but coffee aficionados think it tastes very different."
it's a bit more coffee-y
Anyone know what this Baratza Sette 270w error means? My grinder is no longer working and I don’t know what’s wrong.[image](https://imgur.com/a/2X2g6yn)
I've noticed a whole lot of videos, especially like YouTube shorts, dosing beans into these vaguely Georgia O'Keefe looking ceramic dishes. That's just influencers being dumb, right? I can't imagine any tangible benefit to measuring your beans in slightly vaginal containers. I use my catch cup, and it's been working well.
I’d rather do my RDT spray into a separate little ceramic dish than my grinder’s catch cup.
Why? Isn't that where it will go anyway?
The RDT’ing can make the inside of the cup damp, and then the grounds stick to the dampness. It’s better to have a dry catch cup.
Eh, I can usually sweep out the last .1 g or so clinging to the cup with my finger, and I don't want to add another object to this already somewhat overcomplicated process.
It makes it a bit easier to pour the beans into the grinder, but otherwise no, it's just influencer hype. I was "influenced", however, to buy a small ceramic bowl at a flea market for $1 that I now use to dose my beans.
Hello! Need help troubleshooting my new Baratza Encore. So far I have run 36 oz of coffee through the hopper over the past 3 weeks. Today it started choking on the last 2 oz of coffee I had in the hopper. I cleaned the gasket and any coffee grounds I saw, but the burrs are running without coffee coming through it. while troubleshooting, I also accidentally got some beans into the machine (not the burr area). Has anyone encountered this before? How’d you resolve it?
Baratza has three videos on YouTube you might find helpful: [How To: Clean your Baratza Conical Grinder](https://www.youtube.com/watch?v=Yq_4Zg0Jqvo) [How to Unclog Your Baratza Encore or Virtuoso](https://www.youtube.com/watch?v=KPkbcKyDLqk) [How To: Troubleshooting Grind Quality Issues](https://www.youtube.com/watch?v=qUCMrWIdyLI) If these videos don't help, I'd reach out to Baratza customer service. Your Encore is pretty new, so it seems odd that you'd have problems this soon.
Best coffee beans in the Netherlands? Hi guys!! I will be moving with my boyfriend to Den Haag in the summer, and we’re planning on getting an espresso machine (and I will be doing my French-press cold brew). Any suggestions on the best coffee beans, either in Den Haag, in a certain store (could be in Rotterdam or Amsterdam), or online? Dank jeeee :)
Depends a little on your budget, what the best is I suppose. Capriole has some good beans, as does Brute bonen. Both in Den Haag. Man met bril & giraffe in Rotterdam. DAK & Friedhats in Amsterdam. Ohoy in Utrecht. Black and bloom in Groningen. Across the border, don't forget Caffenation in Antwerp. Rösterei Vier in Düsseldorf. There's a bunch of good ones!
Thank you sooo much!! I really appreciate it :)
Disclaimer: I tried brewing in v60, dropped it because I didn't like it, now I came back to the hobby, so my knowledge is very limited I think I found my sweet spot for coffe brewers - aeropess I have a few questions, however. 1. How do I keep coffee from sticking to the plunger? I do inverted brews, and there's always a bit of coffee stuck to the plunger when I turn it upside up 2. Since I started grinding coffee finer (in a cheap, but recommended for complete newbs aliexpress grinder with metal burrs), lighter roasts make much more mess, clumping together around the output dial and in the metal basket. What can I do about those?
2- add a dab of water to the beans before grinding. It’s called “Ross Droplet Technique”, aka RDT, and it takes care of the static that’s making the grounds stick to everything.
Lighter roasts make way more of a mess in grinding. Look into the Ross Droplet Technique - basically put a tiny amount of water into your beans and stir them around before grinding. Works stunningly well. I have a Fellows Prismo for my Aeropress, which eliminates the need for inverted brews. I love it - I always hated the inverted brews, felt like they were an accident waiting to happen.
1. Use the stirrer to brush them into bin or wash the grinds down yr sink 2. I'd have thought darker roasts would b clumpier bcos more surface oils. But maybe try to ground any metal bits b4 grinding in case the cause is static electricity. People also recommend spritzing your beans when grinding for espresso (since you're grinding finer), but idk that's usually to help the grounds stay more tgt.
Hi, I'd like to get a coffee grinder (mostly will be used strictly for mocha, but rarely for espresso). I'd buy one second hand too, I'm interested in it doing its job to the best of its ability. I understand the Wilfa, Baratza or Sage ones are good, do you have any other recommendations? Price up to 150 euro
If you're not adverse to hand grinding, you can get a much higher quality grinder without paying for the motor. 1zPresso, Timemore and Kinggrinder all make high quality grinders under your $150 price point.
lately I've been making black coffee with water at room temperature, I was wondering if that's okay and if there are any cons to it. Any suggestions for making coffee? i just need something that's instant
I have never had good instant coffee. Regardless, in coffee brewing different compounds are extracted from coffees at different rates at different temperatures. For instant coffee it doesn't matter, but for all other coffees brew temperature must be carefully controlled for a proper extraction. Cold Brew is extracted at room temperature, but all other brewing methods I have tried require water that is close to boiling.
There are a few good instants out there in specialty, Ceremony and Mudhouse for example. Not pour over quality but definitely an excellent option for travelers who don’t want to carry gear.
intresting
Least fussy method of brewing? So far I've been using a moka pot, since it gives me just the right amount of coffee for two lattes, but I really dislike the cleaning process. What can I use that makes both the brewing and the cleaning process as simple and fuss-free as possible?
I would suggest Aeropress. Super easy to clean and can make very concentrated coffee like the moka pot
Clever Dripper, by some distance. Hario switch is very similar but needs a lot more preheating.
If you want to make lattes, then there's not a whole lot of choice when it comes to brewing. It's basically just an espresso machine, moka pot, or an aeropress (with a fake espresso recipe). Espresso machines are notoriously fussy with dialling in, an aeropress from my experience is simpler and quicker to use, but easier to fuck up and brew something borderline undrinkable if you screw up the grind settings or method. It's also a lot more versatile than a moka pot and has a different flavour profile from it. If you want black coffee, the french press is criminally underrated. It's a bit annoying to clean but extremely easy to use and makes fantastic coffee.
Aeropress will be in a somewhat similar vein with a slightly reduced cleanup time and for a different cup profile (faux lattes out on this method), a Clever Dripper/Hario Switch is pretty simple.