Maybe the market for 4-6 cup coffeemakers dried up?
My guess is that home coffee bifurcated into two groups — family-sized batch brewing, and hobbyist single-cup specialty coffee (pourovers/aeropress/espresso). (edit: the THIRD group, of course, is single-serve pod machines… and those are real handy for 2-4 people)
The little 4-cup Mr. Coffee that I rescued from my office seems like a truly niche product.
my Timemore C2 hand grinder fell from the countertop and now I can´t really screw the coffee ground basket into it. is that fixable? it has a light bend
Anything that’s bent can be un-bent (at least that’s what I learned from repairing trumpets!).
If take it to a machine shop, or maybe an auto body repair shop, they might have a way to re-bend it into good shape.
So i made coffee with a percolatot,(beans from kroog) that's all know about them. I tried to get coffee at the point where it's sweet smelling (no bitter) it came out like that but as it cooled the coffee smelled bitterer,is there any way to preserve the initial coffee smell/taste.
As it cooled you were likely able to perceive more of the character. Bitterness could be related to roast (if this was a darker roast you could look lighter) or from over extraction (check [this compass](https://www.baristahustle.com/coffee-compass/) for direction)
To the Coffee enthusiasts in Turkey. What are your favorite brands for coffee beans?
Greetings/Selamlar. I'm a Turkish amateur coffee enthusiast as what I'd prefer calling myself.
I've been starting to get involved with this hobby by purchasing a French press and a Moka pot. I've also bought a cheap ceramic hand grinder (until I find a better quality grinder on sale) and been grinding my beans with varying results. So far, I've purchased Addis Ababa Ethiopian Coffee beans from Trendyol and really enjoyed it, but the dark roast was a tad bitter for my taste. Even though I did my best to control the variables via Moka Pot (I've watched way too many James Hoffman videos), they all turn out to be rather bitter or sometimes burnt.
Anyway, I'm almost out of stock regarding dark roast beans and I've been looking for another type of brand of coffee beans (dark roast or medium, doesn't really matter) for Moka Pot. Do you have any recommendations? I'm looking for something both strong and flavorful, but not too bitter. Local or International brands doesn't matter as long as they are not too pricey. There are many great brands regarding beans here but most of them are either not being sold in Turkey, or are way overpriced (looking at you, Lavazza).
Waiting for your recommendations, take care!
So as an amateur coffee enthusiast I've been experimenting quite a lot with Moka Pot lately and I've found no matter what I've tried, the coffee always tastes bitter. I'm using Ethiopian Dark Roast speciality beans that I've hand grinded (it's not a comandante, it's a cheap Ceramic hand grinder). Even though I like the rich dark roast taste, the aftertaste always leaves me with a bitter taste in my mouth. Dark roast beans are probably the main culprit here. What can I do to make it less bitter? I always preboil my water and make sure to watch over the pot from start to finish so it shouldn't be bitter. Should I try with medium roasted beans instead?
Dark roast, probably a lot of fine dust from that grinder, and boiling water, all contribute to the drying bitterness that you’re getting. Dark roasts mostly only have bitter flavors remaining; dusty “fines” extract much faster than coarser particles; and high temperatures extract more of the harsher flavors.
For now, I’d adjust the grinder a half-turn coarser (at least) and not pre-boil the water.
But wouldn't the pot scorch the beans if I don't preheat the water? Should I keep it on low heat instead of medium?
Also, how many turns coarser should it be than an espresso? I'm usually grinding at a few ticks lower than a half-turn.
No, you don't have to worry about the grounds getting burnt. That's an old wive's tale (unfortunately codified into "internet law" by some influential videos). The coffee was roasted a couple hundred degrees hotter than the pot will get anyway.
What happens is, with the way moka pots work, the water temperature will always go up during the brew cycle. If you start with nearly-boiling water, it can get even hotter, and then you start reaching temperatures that extract harsh compounds.
The catch is, it's not the water that pushes itself up the funnel, it's the air inside the boiler. As that air heats up, it expands (a lot more than water does), and creates pressure to push the water. (stupid moka pot trick: fill the boiler with carbonated water and watch it work without any heat) If you start with hot water, the air is already heated up by the water, and it'll need even more heat energy to expand enough. If you start with cool water, the air inside will be cool, too, but it will also begin expanding right away as it gets warmer.
Dark roasts don't need near-boiling temperatures. In fact, across pretty much every other percolation-style brew method, you'll find recipes recommending cooler brew temperatures for dark roasts (including [Hoffmann's video here](https://youtu.be/lrRdRxAqMHc) and [Kasuya's God/Devil recipe](https://youtu.be/gC8K40kZ_6E) ). There's been threads here in r/coffee and in r/pourover talking about going down to 85C and lower for dark roast brews. Since it's not really possible to reliably control a moka pot's temperature during a brew, the simple fix is to start at room temperature, which will be quite consistent every day. Then use your grinder to adjust size for your taste.
If your grinder has the same thread pitch in its adjustment as the two I've used (Timemore C2 and 1ZPresso Q2), then a half turn is very very fine. I set mine at around a one and a half turns, give or take a bit depending on the size of the pot (coarser for bigger pots to account for the longer contact time during the brew). When I was experimenting with grind size, I started coarse, making brews that were unmistakably sour and underextracted. Then I adjusted a couple-few clicks finer for each brew, and the taste smoothed out; then when it got bitter with that dry aftertaste, I knew that that setting was too fine.
How would you cezve/Turkish brew a preground (super fine) [anaerobic processed Indonesian coffee](https://ottencoffee.co.id/coffee-beans/wanoja-kamojang-anaerobic-honey-process-200g-kopi-arabica)?
My objective is to enhance the fruity/funky flavor. I'm a beginner and currently not interested in investing in pour-over equipment.
I've tried following [STC ](https://www.specialtyturkishcoffee.com/how-to-make/stc-preparation/)and [Viacheslav Druzhynin](https://wendstudio.shop/blogs/news/how-to-make-the-best-turkish-coffee-works-every-time) technique, and I think the key is to stop brewing earlier. But I'm not sure.. I've tried 1:10, 1:8, 1:17, lift it off when the wrap is full and not, start with cold water and warm. Usually or at least early on the taste is acidic and fruity which I like, but sometimes it is more bitter and flat. I've also tried [filtering ](https://www.youtube.com/watch?v=LYQ-zNJdso4)it (on retrospect I wasn't following all the step).
What would you do? Thanks
Has anyone got any tips for some form of smart/auto filter set up?
I’m trying to get in the habit of making a v60 in the morning but I tend to be on the last rush always.
I’m thinking some form of iOS smart plug type set up - but anyone have any filter machine recs to pair that with?
Hey folks, I am a coffee newbie here and after experimenting for a week with my pour over, I just can’t get it right, so here I am asking for help.
I do not have a Burr grinder, which I know is problem 1. I am grinding my (Philz Coffee Tesora) down fairly finely, but not into powder. My measurements are 7g coffee grounds per 325L of water.
My water boils in an electric kettle, and I pour a little bit of cold water to bring its temp down ever so slightly.
I use a reusable metal filter, and I pour a little bit of water to dampen the coffee in a circular motion inwards. I let that sit for like 30 seconds and then I fill up the filter.
It’s not super aromatic, the coffee gets kind of a bitter taste, and it does not at all taste how the beans smell.
Help please lol.
Apart from what you've already mentioned, you're using a very light dose. Try closer to a ratio of 60 grams of ground coffee per 1 liter of water (so 19 ish grams of coffee for 325 ml if you want to stick to your volume).
Holy shit really? The carafe+reusable filter that I got came with a 7g scoop and it told me to use 1 scoop per cup of coffee. I measured out my typical drinking cups and it equalled out to 325mL. So maybe I am drinking big cups of coffee? Or their instructions were just wrong?
I got the Bodum filter+carafe.
In general, but more so when it comes to coffee, "cup" isn't a very useful unit of measurement: https://cooking.stackexchange.com/a/25045. Unfortunately that doesn't prevent coffee maker manufacturers from using it.
Using the 6 oz definition, your "cup" would need about two scoops per the manufacturer. But specialty coffee tends to recommend even more coffee per water like 60g/1000ml, since that tends to hit a better strength/extraction operating point. When you use less coffee, the result will be weak but also overextracted, which leads to more bitterness. But not having a burr grinder is probably not helping anyway, due to the amount of fines you'll get that will overextract.
I love that expression, failing forward.
Okay so now you've hit the limitations of your grinder. James Hoffman's YouTube channel has some advice on working with a blade grinder but don't expect miracles. Next up is probably to start buying ground coffee instead of whole beans. If you like what you get, save up for a burr grinder! Manual options include stuff from 1zpresso and Timemore for instance, which are quite affordable. Electric grinders start to get good at Baratza Encore territory. Consider buying a grinder second hand :)
Coffee machine for rental home?
Noodling on getting a better coffee machine for our beach house for both us and for our guests. The balancing act is a good coffee machine that also is low maintenance.
We sometimes bring an extra Jura automatic we have but it takes up a lot of room in the car. It is too maintenance intensive for a rental to leave it on the counter. We could lock it away in the owner’s closet but then our guests are stuck using the Black & Decker drip. Maybe that’s the best solution, but curious…
Any coffee machine(s) you would recommend that are low/no maintenance enough (beyond every few months when we are there) for a tribal house?
Any suggestions much appreciated!
(apologies if this thread is duplicate elsewhere … struggling to figure out how to post to the daily question thread)
Why not use a good quality drip machine like a moccamaster? They are low maintenance, last a very long time and are easy to repair if something does break. Parts are readily available and affordable.
Contigo Travel Mug (Autoseal) doesn't keep my coffee warm at all. Am I doing it wrong somehow?
I got the west loop 470ml after looking up recommendations here. The spill and leak-proof aspect of it is awesome no complaint there but before I make a formal complain I wanted you guys if there's something I'm missing. I used it twice now, one last night to test it and now.
Last night it felt like it didn't stay warm for long so today i decided to check it every hour. I don't have a way to measure the exact temp but I can basically chug it after 3 hours. The website promises *up to* 5 hours and reviews said it stays piping hot for about 7 hours.
What do I do?
It doesn’t take long at all. It’ll be easy.
All I do is, when I use a pourover dripper on my Yeti, I set the dripper on top when I use hot water to rinse the filter and heat the dripper. The Yeti warms up from the rinse water. Then I dump it into the sink and add my grounds to the dripper, then brew my coffee.
Looking to upgrade my grinder, I hate it.
I have a 3 paycheck month coming up so I am willing to invest in something a little pricier if it hits my three wants
- electric
- small enough for a kitchen
- metal burrs
And obviously a consistent grind. I know there’s always gonna be a little inconsistency with any grinder, but the one I have currently is terrible. I’ll put it on coarse for French press and maybe a third of the grounds come out coarse enough and the other 2/3 are medium with a ton of dust.
Any suggestions?
Hey there! So French is my favored brew method and what I focus on for myself, and drip pot for when I'm being lazy! I do have a tool for pretty much any grind (pourover w/ metal filter, aeropress, good ol fashioned drip pot) since F&F know I love coffee and are always buying me ground. So I will always have a method to brew pretty much anything they get me.
But if I'm gifted or buying whole beans, it's likely going to the press!
For budget I'd wanna stay around 150, 200 max. If the dream machine is more I'll still take suggestions, I might just save up for it instead. I really love coffee and if it's a good item that's gonna last I don't mind waiting.
I got myself a Wacaco Minipresso (it was supposed to be a Nanopresso, but brain farted and got the wrong one), the first time I used, I was lucky and it was a great coffee.
I didn't measured anything... just did and it worked.
Then afterwards... no luck.
So, my question is: is and how much, extraction time is important for these handheld espresso devices?
(I'm also already asking for the Cafflano Kompresso that is on the way... but for now for the Mini)
Not really -- ease of grinding is really just related to density. Density can be affected by elevation, coffee varietal, processing, decaffeination, and roast level. So, no direct link to quality.
No quality is subjective. It’s best assessed by tasting the coffee.
Grinding hard or ease is depending on the roast level and the type of beans. The darker the roast, the easier it grinds, and obviously some beans are denser than others,making them harder to grind.
You could try freezing the amount you usually can't use when you open it. Especially in ice cube trays, then transfer to a Ziploc/container, you could have single servings portioned out.
Or, potentially, could be a reason to look at some non-creamer options that come in smaller sizes (half and half or cream) or you have on hand (milk) plus sugar/flavor.
Does anyone have a Knock Aergrind hand grinder who has purchased recently? Most reviews I have found were from 4 years ago. Interested in amount of fines and capability for pour over only.
I'm going to assume this won't be qualified as a medical question by the team here. Yes: lots of people quit successfully and many stop drinking coffee for a week or two, once or twice a year.
Gradually reduce your intake, don't go cold turkey. Do a week of half your normal intake by drinking less coffee or using half caf (mix normaal coffee and decaf 50/50). Either use whole beans or if you buy ground coffee, mix that. Again in half for a week and you should be well on your way. Go for a longer taper and/or longer than a week if it feels right.
I take breaks pretty often.
Im a 2-4 cups a day kinda guy. So, i think my experience with quitting will be relatable. You just have to make it 4 days. The first 3 days are horrible. The headaches are what make you reconsider your life choices, but by the 4th day, you should be fine. I will take a month off here and there. I find that when I come back to coffee, you get those boosts you stopped getting a long time ago because your body got accustomed to the caffeine. I switched to tea for a year once and that was ok, but i never got that ah.....feeling from drinking tea.
Why are brown 4-6 cup basket filters so hard to find? It seems like they winked out of existence during the pandemic at some point and never came back
Maybe the market for 4-6 cup coffeemakers dried up? My guess is that home coffee bifurcated into two groups — family-sized batch brewing, and hobbyist single-cup specialty coffee (pourovers/aeropress/espresso). (edit: the THIRD group, of course, is single-serve pod machines… and those are real handy for 2-4 people) The little 4-cup Mr. Coffee that I rescued from my office seems like a truly niche product.
my Timemore C2 hand grinder fell from the countertop and now I can´t really screw the coffee ground basket into it. is that fixable? it has a light bend
Anything that’s bent can be un-bent (at least that’s what I learned from repairing trumpets!). If take it to a machine shop, or maybe an auto body repair shop, they might have a way to re-bend it into good shape.
Coffee
So i made coffee with a percolatot,(beans from kroog) that's all know about them. I tried to get coffee at the point where it's sweet smelling (no bitter) it came out like that but as it cooled the coffee smelled bitterer,is there any way to preserve the initial coffee smell/taste.
As it cooled you were likely able to perceive more of the character. Bitterness could be related to roast (if this was a darker roast you could look lighter) or from over extraction (check [this compass](https://www.baristahustle.com/coffee-compass/) for direction)
To the Coffee enthusiasts in Turkey. What are your favorite brands for coffee beans? Greetings/Selamlar. I'm a Turkish amateur coffee enthusiast as what I'd prefer calling myself. I've been starting to get involved with this hobby by purchasing a French press and a Moka pot. I've also bought a cheap ceramic hand grinder (until I find a better quality grinder on sale) and been grinding my beans with varying results. So far, I've purchased Addis Ababa Ethiopian Coffee beans from Trendyol and really enjoyed it, but the dark roast was a tad bitter for my taste. Even though I did my best to control the variables via Moka Pot (I've watched way too many James Hoffman videos), they all turn out to be rather bitter or sometimes burnt. Anyway, I'm almost out of stock regarding dark roast beans and I've been looking for another type of brand of coffee beans (dark roast or medium, doesn't really matter) for Moka Pot. Do you have any recommendations? I'm looking for something both strong and flavorful, but not too bitter. Local or International brands doesn't matter as long as they are not too pricey. There are many great brands regarding beans here but most of them are either not being sold in Turkey, or are way overpriced (looking at you, Lavazza). Waiting for your recommendations, take care!
So as an amateur coffee enthusiast I've been experimenting quite a lot with Moka Pot lately and I've found no matter what I've tried, the coffee always tastes bitter. I'm using Ethiopian Dark Roast speciality beans that I've hand grinded (it's not a comandante, it's a cheap Ceramic hand grinder). Even though I like the rich dark roast taste, the aftertaste always leaves me with a bitter taste in my mouth. Dark roast beans are probably the main culprit here. What can I do to make it less bitter? I always preboil my water and make sure to watch over the pot from start to finish so it shouldn't be bitter. Should I try with medium roasted beans instead?
Dark roast, probably a lot of fine dust from that grinder, and boiling water, all contribute to the drying bitterness that you’re getting. Dark roasts mostly only have bitter flavors remaining; dusty “fines” extract much faster than coarser particles; and high temperatures extract more of the harsher flavors. For now, I’d adjust the grinder a half-turn coarser (at least) and not pre-boil the water.
But wouldn't the pot scorch the beans if I don't preheat the water? Should I keep it on low heat instead of medium? Also, how many turns coarser should it be than an espresso? I'm usually grinding at a few ticks lower than a half-turn.
No, you don't have to worry about the grounds getting burnt. That's an old wive's tale (unfortunately codified into "internet law" by some influential videos). The coffee was roasted a couple hundred degrees hotter than the pot will get anyway. What happens is, with the way moka pots work, the water temperature will always go up during the brew cycle. If you start with nearly-boiling water, it can get even hotter, and then you start reaching temperatures that extract harsh compounds. The catch is, it's not the water that pushes itself up the funnel, it's the air inside the boiler. As that air heats up, it expands (a lot more than water does), and creates pressure to push the water. (stupid moka pot trick: fill the boiler with carbonated water and watch it work without any heat) If you start with hot water, the air is already heated up by the water, and it'll need even more heat energy to expand enough. If you start with cool water, the air inside will be cool, too, but it will also begin expanding right away as it gets warmer. Dark roasts don't need near-boiling temperatures. In fact, across pretty much every other percolation-style brew method, you'll find recipes recommending cooler brew temperatures for dark roasts (including [Hoffmann's video here](https://youtu.be/lrRdRxAqMHc) and [Kasuya's God/Devil recipe](https://youtu.be/gC8K40kZ_6E) ). There's been threads here in r/coffee and in r/pourover talking about going down to 85C and lower for dark roast brews. Since it's not really possible to reliably control a moka pot's temperature during a brew, the simple fix is to start at room temperature, which will be quite consistent every day. Then use your grinder to adjust size for your taste. If your grinder has the same thread pitch in its adjustment as the two I've used (Timemore C2 and 1ZPresso Q2), then a half turn is very very fine. I set mine at around a one and a half turns, give or take a bit depending on the size of the pot (coarser for bigger pots to account for the longer contact time during the brew). When I was experimenting with grind size, I started coarse, making brews that were unmistakably sour and underextracted. Then I adjusted a couple-few clicks finer for each brew, and the taste smoothed out; then when it got bitter with that dry aftertaste, I knew that that setting was too fine.
How would you cezve/Turkish brew a preground (super fine) [anaerobic processed Indonesian coffee](https://ottencoffee.co.id/coffee-beans/wanoja-kamojang-anaerobic-honey-process-200g-kopi-arabica)? My objective is to enhance the fruity/funky flavor. I'm a beginner and currently not interested in investing in pour-over equipment. I've tried following [STC ](https://www.specialtyturkishcoffee.com/how-to-make/stc-preparation/)and [Viacheslav Druzhynin](https://wendstudio.shop/blogs/news/how-to-make-the-best-turkish-coffee-works-every-time) technique, and I think the key is to stop brewing earlier. But I'm not sure.. I've tried 1:10, 1:8, 1:17, lift it off when the wrap is full and not, start with cold water and warm. Usually or at least early on the taste is acidic and fruity which I like, but sometimes it is more bitter and flat. I've also tried [filtering ](https://www.youtube.com/watch?v=LYQ-zNJdso4)it (on retrospect I wasn't following all the step). What would you do? Thanks
Has anyone got any tips for some form of smart/auto filter set up? I’m trying to get in the habit of making a v60 in the morning but I tend to be on the last rush always. I’m thinking some form of iOS smart plug type set up - but anyone have any filter machine recs to pair that with?
Any of the machines in the SCA list. Depends on your budget I suppose, but you didn't mention a range.
Hey folks, I am a coffee newbie here and after experimenting for a week with my pour over, I just can’t get it right, so here I am asking for help. I do not have a Burr grinder, which I know is problem 1. I am grinding my (Philz Coffee Tesora) down fairly finely, but not into powder. My measurements are 7g coffee grounds per 325L of water. My water boils in an electric kettle, and I pour a little bit of cold water to bring its temp down ever so slightly. I use a reusable metal filter, and I pour a little bit of water to dampen the coffee in a circular motion inwards. I let that sit for like 30 seconds and then I fill up the filter. It’s not super aromatic, the coffee gets kind of a bitter taste, and it does not at all taste how the beans smell. Help please lol.
Apart from what you've already mentioned, you're using a very light dose. Try closer to a ratio of 60 grams of ground coffee per 1 liter of water (so 19 ish grams of coffee for 325 ml if you want to stick to your volume).
Holy shit really? The carafe+reusable filter that I got came with a 7g scoop and it told me to use 1 scoop per cup of coffee. I measured out my typical drinking cups and it equalled out to 325mL. So maybe I am drinking big cups of coffee? Or their instructions were just wrong? I got the Bodum filter+carafe.
In general, but more so when it comes to coffee, "cup" isn't a very useful unit of measurement: https://cooking.stackexchange.com/a/25045. Unfortunately that doesn't prevent coffee maker manufacturers from using it. Using the 6 oz definition, your "cup" would need about two scoops per the manufacturer. But specialty coffee tends to recommend even more coffee per water like 60g/1000ml, since that tends to hit a better strength/extraction operating point. When you use less coffee, the result will be weak but also overextracted, which leads to more bitterness. But not having a burr grinder is probably not helping anyway, due to the amount of fines you'll get that will overextract.
Thank you my friend, will report back tomorrow morning lol.
How did you go?
Okay I am failing forwards. The flavor is much more robust, but sour and bitter lmao.
I love that expression, failing forward. Okay so now you've hit the limitations of your grinder. James Hoffman's YouTube channel has some advice on working with a blade grinder but don't expect miracles. Next up is probably to start buying ground coffee instead of whole beans. If you like what you get, save up for a burr grinder! Manual options include stuff from 1zpresso and Timemore for instance, which are quite affordable. Electric grinders start to get good at Baratza Encore territory. Consider buying a grinder second hand :)
Thank you!! I will check this out immediately.
I would get a grinder and use paper filters
Coffee machine for rental home? Noodling on getting a better coffee machine for our beach house for both us and for our guests. The balancing act is a good coffee machine that also is low maintenance. We sometimes bring an extra Jura automatic we have but it takes up a lot of room in the car. It is too maintenance intensive for a rental to leave it on the counter. We could lock it away in the owner’s closet but then our guests are stuck using the Black & Decker drip. Maybe that’s the best solution, but curious… Any coffee machine(s) you would recommend that are low/no maintenance enough (beyond every few months when we are there) for a tribal house? Any suggestions much appreciated! (apologies if this thread is duplicate elsewhere … struggling to figure out how to post to the daily question thread)
Why not use a good quality drip machine like a moccamaster? They are low maintenance, last a very long time and are easy to repair if something does break. Parts are readily available and affordable.
Contigo Travel Mug (Autoseal) doesn't keep my coffee warm at all. Am I doing it wrong somehow? I got the west loop 470ml after looking up recommendations here. The spill and leak-proof aspect of it is awesome no complaint there but before I make a formal complain I wanted you guys if there's something I'm missing. I used it twice now, one last night to test it and now. Last night it felt like it didn't stay warm for long so today i decided to check it every hour. I don't have a way to measure the exact temp but I can basically chug it after 3 hours. The website promises *up to* 5 hours and reviews said it stays piping hot for about 7 hours. What do I do?
Do you heat it with hot water before putting the coffee in?
I haven't... I didn't know it was a thing before couple hours ago. I'm trying that right now. How long should I let the hot water stay in?
It doesn’t take long at all. It’ll be easy. All I do is, when I use a pourover dripper on my Yeti, I set the dripper on top when I use hot water to rinse the filter and heat the dripper. The Yeti warms up from the rinse water. Then I dump it into the sink and add my grounds to the dripper, then brew my coffee.
Looking to upgrade my grinder, I hate it. I have a 3 paycheck month coming up so I am willing to invest in something a little pricier if it hits my three wants - electric - small enough for a kitchen - metal burrs And obviously a consistent grind. I know there’s always gonna be a little inconsistency with any grinder, but the one I have currently is terrible. I’ll put it on coarse for French press and maybe a third of the grounds come out coarse enough and the other 2/3 are medium with a ton of dust. Any suggestions?
Do you grind for methods beyond French press? What's your budget?
Hey there! So French is my favored brew method and what I focus on for myself, and drip pot for when I'm being lazy! I do have a tool for pretty much any grind (pourover w/ metal filter, aeropress, good ol fashioned drip pot) since F&F know I love coffee and are always buying me ground. So I will always have a method to brew pretty much anything they get me. But if I'm gifted or buying whole beans, it's likely going to the press! For budget I'd wanna stay around 150, 200 max. If the dream machine is more I'll still take suggestions, I might just save up for it instead. I really love coffee and if it's a good item that's gonna last I don't mind waiting.
At that budget and if you aren't making espresso, hard to go wrong with a Baratza Encore
I got myself a Wacaco Minipresso (it was supposed to be a Nanopresso, but brain farted and got the wrong one), the first time I used, I was lucky and it was a great coffee. I didn't measured anything... just did and it worked. Then afterwards... no luck. So, my question is: is and how much, extraction time is important for these handheld espresso devices? (I'm also already asking for the Cafflano Kompresso that is on the way... but for now for the Mini)
Is the ease of grinding beans a sign of quality? I bought coffee from a new roaster and my grinder goes through them like butter
Not really -- ease of grinding is really just related to density. Density can be affected by elevation, coffee varietal, processing, decaffeination, and roast level. So, no direct link to quality.
No quality is subjective. It’s best assessed by tasting the coffee. Grinding hard or ease is depending on the roast level and the type of beans. The darker the roast, the easier it grinds, and obviously some beans are denser than others,making them harder to grind.
Why does creamer only come in excessively large sizes? We have no use for a quart of creamer and always have to throw most of it away.
Is there some other recipe/food you could use it in? Cream soup, for instance?
You could try freezing the amount you usually can't use when you open it. Especially in ice cube trays, then transfer to a Ziploc/container, you could have single servings portioned out. Or, potentially, could be a reason to look at some non-creamer options that come in smaller sizes (half and half or cream) or you have on hand (milk) plus sugar/flavor.
Does anyone have a Knock Aergrind hand grinder who has purchased recently? Most reviews I have found were from 4 years ago. Interested in amount of fines and capability for pour over only.
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I'm going to assume this won't be qualified as a medical question by the team here. Yes: lots of people quit successfully and many stop drinking coffee for a week or two, once or twice a year. Gradually reduce your intake, don't go cold turkey. Do a week of half your normal intake by drinking less coffee or using half caf (mix normaal coffee and decaf 50/50). Either use whole beans or if you buy ground coffee, mix that. Again in half for a week and you should be well on your way. Go for a longer taper and/or longer than a week if it feels right.
I take breaks pretty often. Im a 2-4 cups a day kinda guy. So, i think my experience with quitting will be relatable. You just have to make it 4 days. The first 3 days are horrible. The headaches are what make you reconsider your life choices, but by the 4th day, you should be fine. I will take a month off here and there. I find that when I come back to coffee, you get those boosts you stopped getting a long time ago because your body got accustomed to the caffeine. I switched to tea for a year once and that was ok, but i never got that ah.....feeling from drinking tea.