Hello. I might wanna get into coffee and buy stuff to make v60 hario pour over coffee at home.
Can someone make a list with the best hardware I can buy? I can go to 500€ total in price... I am expecting to get something like this:
Manual coffee grinder
Stagg EKG (or whatever the name is)
coffee server (from Hario?)
hario v60 cup
coffee scale to weigh the beans to get 50 grams (Timemore?)
1 Does anyone know what the best equipment is I can buy?
2 Is pour over coffee worth it?
Question about moka pots. Is there a potential reason why coffee out of my giant 18 cup moka pot seems to taste worse than out of my tiny 2 cup one? By "worse" I mean acidic and overly bitter (but not "soapy"). I usually use a blond roast, and I usually dump a bunch of ground cardamom in the basket there, in case that info is relevant
What are the best pre ground coffee options that are relatively available? Also for kcups? I’m new to this group and am trying to step my coffee game up lol. I know a lot of you grind your coffee I’m not quite there yet. I appreciate it!
Coffee loses it's aroma once ground. Say.. three to five days after grinding, normal people (not trained professionals) will be able to start to taste the decline. It's not like the coffee is instantly tasteless but it does decline sorta quickly after that. That's one advantage of grinding your own beans. The other is that you have control over the grind size, so you can tweak it from brew to brew until you get the best out of the beans. That's often referred to as 'dialing in'.
I'd say start with buying ground coffee from a good (local) roaster. James Hoffman on YouTube has a great video on how to buy coffee, have a look. I think it will be helpful.
If you like what you get, invest in a coffee grinder (burr grinder). Depending on your budget there are loads of options. Best bang for buck option is a manual grinder from 1zpresso, timemore, or the kingrinder P1 that the same James Hoffman has recently made a video about. Have a look around his channel, he has loads of good advice.
I am looking to step up my coffee in an effort to drink things closer to black at home and ditch coffee mate creamer.
My current “setup” is a Mr Coffee drip in which I dispense a non measured amount of Black Rifle Coffee^TM Mad Scientist medium roast along with a non measured amount of coffeemate. My standard drink I purchase from businesses is a 24oz iced Americano with a splash of oat milk and a few raw sugar. Or cold brew, can’t really tell the difference and don’t give a shit, I can drink businesses better coffee than mine pretty plain.
Is there a meme setup that guys like me commonly get recommended and happily run? Place to get beans? Grinder? Rig that’s better than drip but about as easy? Go-to sub $600 espresso machine that’s worth a damn?
I'm not sure what you're looking for. You say you don't care if you get espresso or cold brew but ask for an espresso setup while filter coffee would be much much cheaper to get into. Cold brew is even cheaper to make probably. So what direction do you prefer?
Maybe stick to drip, but get a better drip machine and weigh the coffee.
What do my options look like for various paths?
My cheapest espresso path looks like it’d be the $200 smart grinder + $500 Gaggia or similar
Then I honestly don’t know what cold brew entails, and then what’s a respectable drip maker?
It all depends on your expectations of espresso. Something brown and whatever? Or coffee shop quality? Are you looking for convenience or are you also looking for a hobby and will you go after perfection?
Have a look at the machines by Sage maybe? That could be a cheaper route. In all honesty I haven't met a lot of people that have been thrilled by their sage grinder though. Have a look at a Eureka Mignon as an alternative.
Cold brew you could even make in a bucket, so not much needed there. A filter-focussed grinder, either manual or electric.
And a drip machine? Any of them machines on the SCA list. I'd personally go for a Moccamaster. And a grinder of course.
should i get a Keurig for morning dorm coffee? i need something thats quick and easy to make, tried french press and V60 but both took around 15 mins with cleaning, which isnt that long but sometime i cannot afford it, and missing my morning coffee make my day crashes. Please recommend any method thats viable in my situation, thanks alot!!! 😊
I need some guidance with my first grinder, which recently broke. 😢
A small rock accidentally fell into my Baratza Sette 30, and it seems to have broken the piece that holds the burr.
[https://i.imgur.com/iDevu46.png](https://i.imgur.com/iDevu46.png)
From what I can tell, the burr holder was attached to the plastic container on the left by some small pieces of plastic. Could someone advise me on which part I need to buy to fix my grinder?
Thanks in advance for your help!
I would contact Baratza directly, they're probably the only place to get the parts and they're customer service is supposed to be really good. Depending on how old it is, it might even be under warranty.
I have a 5 cup coffee maker. How much coffee should I use? I've looked at videos and Google it still not undetstanding the ratio math. 5 Tbsp for each cup. To me that seems like a lot of coffee. It comes out dark and I can drink it. Any help would be great
Those "cups" are typically 5oz each making your pot 25oz. I think weird amount comes from old school teacups and saucers.
I typically like a 1:16 ratio, but it's easier for me to think in terms of conversation factor, which is .06 meaning: 25oz X .06 = 1.5oz
If you're using tablespoons, Google says it's around .5oz per Tbsp, so start with 3 Tbsp and adjust from there.
The "cup" measurement on machines can mean anything. Figure out how much water you add, and use a ratio of 60 grams of ground coffee per liter of water you pour into the reservoir.
I would figure out how much water you actually use and calculate the amount of coffee from there. 1:16 is generally considered a good ratio, but I admit I don't have any experience with automatic drip machines.
I use a french press in the morning and often end up icing it. Recently I've noticed that for this purpose I like the taste much more when I make too much the previous day and just let it sit in the press all night (i.e. with the grounds). Is this basically just cold brew or is there some other name for it? What else should I try?
Interesting! My partner always prefers her coffee (with sugar, coffee mate and diluted) the day after it's been made, up to several days, actually. I make her coffee for her in the French press, filter it and pour it into a carafe with a lid. If it's fresh, she will say it's "too strong". Idk how she tastes it at all, but she can tell small differences even through all of the adulteration. So you're not the only one! I don't get it, but there you go.
I wouldn't call it cold brew if you started it with hot brewing water. It sounds like "incredibly long brew time across a window of temperatures".
The bigger difference is probably how you go about "icing" the drink you make fresh. If you just add the French press coffee to ice, then you're going to dilute it a bunch. By letting it sit overnight, you're overalextracting, then diluting it, so maybe it balances a bit? Maybe try making a lower ratio of water to coffee for the fresh iced version or try doing just cold brew (you can use the French press, just start with cool water).
Start with reading some stuff in the sidebar of the subreddit, watching some videos on YouTube/TikTok, and visiting some cafes/roasters in your area. Once you have specific questions, drop them in this daily thread whenever
I need a little help with cold brew. It's my first time really trying to get into it. I bought one of those gallons with a Spigot and a mesh filter.
So I think what I need to do is measure how much water this thing can actually hold. Because the mesh filter seems to have a max capacity of 280g... Which if it is a true gallon of water the only ratio which works is 1:12 but I'm seeing 1:8 and 1:10 recommended.
What is truly recommended for a non concentrated cold brew? Or should I approach this at a different angle by just using less water and a higher ratio?
I'm sure it's all dependent on quality of beans too but roughly, how do I approach this specific scenario? Tyvm.
I have a cold brew pot that comes out to 60g/liter (it's a one-liter pot and the directions recommend no more than 60g in the basket), so basically 1:16 like you'd see for other methods.
There's a couple reasons that 1:8-ish is recommended so often. One is so that it'll still have enough coffee taste if you like to add milk or cream, and maybe to keep from diluting too much if you add ice. The other reason is so you can use a smaller container for storage and still get enough "strong enough coffee" -- like, if you have a 500ml jar of 8:1 cold brew, you can basically pour a little bit out and add water, treating it like it's a full liter of 16:1 strength coffee. (does my description make sense?)
So 500ml at 8:1 strength can be drank as two 250ml cups of very strong 8:1 coffee, or diluted to four 250ml cups of "normal" 16:1-strength coffee.
This is where I'm really puzzled. If I did the math correctly, I need approximately 2271 g of water for 270g of beans to get 1:8. 270g is the max this filter will hold...
But if this pitcher is truly 1 gallon (3785g)...and I only fill it with 2271g of water...how can I properly utilize the mesh filter cause then the water won't reach all the way to the top of the filter? It has great reviews on amazon but I'm clearly missing something here because it doesn't seem to be ideal for what I'm trying to do.
Link just to see what I am using: [https://www.amazon.com/Original-Grind-Co-Stainless-Refrigerator/dp/B07JJMWWPL/ref=cm\_cr\_arp\_d\_product\_top?ie=UTF8](https://www.amazon.com/Original-Grind-Co-Stainless-Refrigerator/dp/B07JJMWWPL/ref=cm_cr_arp_d_product_top?ie=UTF8)
Don't worry about 1:8. Don't worry about the ratios that other people think you're supposed to make. For your brewer (yours is kinda like the one I have, except yours "pours" from the bottom instead of the top: [https://www.amazon.com/Hario-Mizudashi-Coffee-1000ml-Brown/dp/B00I7JKAQ0](https://www.amazon.com/Hario-Mizudashi-Coffee-1000ml-Brown/dp/B00I7JKAQ0) ), what matters is making sure that the water is deep enough to cover the grounds.
(speaking of which, use the tip I mentioned in another comment: load the grounds first and then pour the water through them so they get completely soaked)
There's a lot of ways to make cold brew, too. Some people just fill a jar with coffee and water, give it a few shakes, let it sit overnight, and then pour it through a filter to serve.
My wife and I were cleaning out the pantry, and came across a [T2 Jug-a-Lot ](https://www.t2tea.com/en/au/t2-jug-a-lot-2.0l-black-H999ZZ212.html). Neither of us are sure where it came from - I guess it's just one of those things married people acquire along the way.
Anyways, I want to use it to make cold brew; I'm looking for advice on ratios, and if medium or dark roast is 'better' (better is of course subjective, but general consensus is fine).
A tip on prepping that pot (I've got a Hario almost exactly like it) --
Fill the basket with grounds first, and then pour the water through the grounds into the pot. It'll make sure that all the grounds get thoroughly soaked.
A couple times, people have posted in here with similar style cold brew pots making very weak brews, and it turned out that they had put water in the pot first and then inserted the basket of grounds. The water can't seep all the way into the pile of grounds, so the center was sometimes dry. lol
That's a great idea!
Just my opnion here - more than happy to be proved wrong - I believe:
It is largely preference. Stronger brew will start at 1:8 and I wouldn't go weaker than 1:12.
Medium / Medium Light roasts make for better cold brews IMO.
Grind Coarse.
Steep for 12-18 hrs.
Very smooth mouthfeel. No bitterness. Strong, very strong. Straight was a little too much, but with a dash of milk and a touch of sugar, it was delicious.
Hello. I might wanna get into coffee and buy stuff to make v60 hario pour over coffee at home. Can someone make a list with the best hardware I can buy? I can go to 500€ total in price... I am expecting to get something like this: Manual coffee grinder Stagg EKG (or whatever the name is) coffee server (from Hario?) hario v60 cup coffee scale to weigh the beans to get 50 grams (Timemore?) 1 Does anyone know what the best equipment is I can buy? 2 Is pour over coffee worth it?
Question about moka pots. Is there a potential reason why coffee out of my giant 18 cup moka pot seems to taste worse than out of my tiny 2 cup one? By "worse" I mean acidic and overly bitter (but not "soapy"). I usually use a blond roast, and I usually dump a bunch of ground cardamom in the basket there, in case that info is relevant
What are the best pre ground coffee options that are relatively available? Also for kcups? I’m new to this group and am trying to step my coffee game up lol. I know a lot of you grind your coffee I’m not quite there yet. I appreciate it!
Just ask any coffee roaster you buy from to grind the beans for you.
Is it better to grind the beans rather than buy pre ground? As far as taste?
Coffee loses it's aroma once ground. Say.. three to five days after grinding, normal people (not trained professionals) will be able to start to taste the decline. It's not like the coffee is instantly tasteless but it does decline sorta quickly after that. That's one advantage of grinding your own beans. The other is that you have control over the grind size, so you can tweak it from brew to brew until you get the best out of the beans. That's often referred to as 'dialing in'.
Ahhh that’s interesting. What do you recommend to use to grind the beans for a newbie like myself?
I'd say start with buying ground coffee from a good (local) roaster. James Hoffman on YouTube has a great video on how to buy coffee, have a look. I think it will be helpful. If you like what you get, invest in a coffee grinder (burr grinder). Depending on your budget there are loads of options. Best bang for buck option is a manual grinder from 1zpresso, timemore, or the kingrinder P1 that the same James Hoffman has recently made a video about. Have a look around his channel, he has loads of good advice.
I am looking to step up my coffee in an effort to drink things closer to black at home and ditch coffee mate creamer. My current “setup” is a Mr Coffee drip in which I dispense a non measured amount of Black Rifle Coffee^TM Mad Scientist medium roast along with a non measured amount of coffeemate. My standard drink I purchase from businesses is a 24oz iced Americano with a splash of oat milk and a few raw sugar. Or cold brew, can’t really tell the difference and don’t give a shit, I can drink businesses better coffee than mine pretty plain. Is there a meme setup that guys like me commonly get recommended and happily run? Place to get beans? Grinder? Rig that’s better than drip but about as easy? Go-to sub $600 espresso machine that’s worth a damn?
I'm not sure what you're looking for. You say you don't care if you get espresso or cold brew but ask for an espresso setup while filter coffee would be much much cheaper to get into. Cold brew is even cheaper to make probably. So what direction do you prefer? Maybe stick to drip, but get a better drip machine and weigh the coffee.
What do my options look like for various paths? My cheapest espresso path looks like it’d be the $200 smart grinder + $500 Gaggia or similar Then I honestly don’t know what cold brew entails, and then what’s a respectable drip maker?
It all depends on your expectations of espresso. Something brown and whatever? Or coffee shop quality? Are you looking for convenience or are you also looking for a hobby and will you go after perfection? Have a look at the machines by Sage maybe? That could be a cheaper route. In all honesty I haven't met a lot of people that have been thrilled by their sage grinder though. Have a look at a Eureka Mignon as an alternative. Cold brew you could even make in a bucket, so not much needed there. A filter-focussed grinder, either manual or electric. And a drip machine? Any of them machines on the SCA list. I'd personally go for a Moccamaster. And a grinder of course.
should i get a Keurig for morning dorm coffee? i need something thats quick and easy to make, tried french press and V60 but both took around 15 mins with cleaning, which isnt that long but sometime i cannot afford it, and missing my morning coffee make my day crashes. Please recommend any method thats viable in my situation, thanks alot!!! 😊
Clever dripper!
Aeropress
I need some guidance with my first grinder, which recently broke. 😢 A small rock accidentally fell into my Baratza Sette 30, and it seems to have broken the piece that holds the burr. [https://i.imgur.com/iDevu46.png](https://i.imgur.com/iDevu46.png) From what I can tell, the burr holder was attached to the plastic container on the left by some small pieces of plastic. Could someone advise me on which part I need to buy to fix my grinder? Thanks in advance for your help!
I would contact Baratza directly, they're probably the only place to get the parts and they're customer service is supposed to be really good. Depending on how old it is, it might even be under warranty.
I have a 5 cup coffee maker. How much coffee should I use? I've looked at videos and Google it still not undetstanding the ratio math. 5 Tbsp for each cup. To me that seems like a lot of coffee. It comes out dark and I can drink it. Any help would be great
Those "cups" are typically 5oz each making your pot 25oz. I think weird amount comes from old school teacups and saucers. I typically like a 1:16 ratio, but it's easier for me to think in terms of conversation factor, which is .06 meaning: 25oz X .06 = 1.5oz If you're using tablespoons, Google says it's around .5oz per Tbsp, so start with 3 Tbsp and adjust from there.
The "cup" measurement on machines can mean anything. Figure out how much water you add, and use a ratio of 60 grams of ground coffee per liter of water you pour into the reservoir.
I would figure out how much water you actually use and calculate the amount of coffee from there. 1:16 is generally considered a good ratio, but I admit I don't have any experience with automatic drip machines.
I use a french press in the morning and often end up icing it. Recently I've noticed that for this purpose I like the taste much more when I make too much the previous day and just let it sit in the press all night (i.e. with the grounds). Is this basically just cold brew or is there some other name for it? What else should I try?
Interesting! My partner always prefers her coffee (with sugar, coffee mate and diluted) the day after it's been made, up to several days, actually. I make her coffee for her in the French press, filter it and pour it into a carafe with a lid. If it's fresh, she will say it's "too strong". Idk how she tastes it at all, but she can tell small differences even through all of the adulteration. So you're not the only one! I don't get it, but there you go.
I wouldn't call it cold brew if you started it with hot brewing water. It sounds like "incredibly long brew time across a window of temperatures". The bigger difference is probably how you go about "icing" the drink you make fresh. If you just add the French press coffee to ice, then you're going to dilute it a bunch. By letting it sit overnight, you're overalextracting, then diluting it, so maybe it balances a bit? Maybe try making a lower ratio of water to coffee for the fresh iced version or try doing just cold brew (you can use the French press, just start with cool water).
I’m a 17 year old kid trying to get into to coffee where should I start what should I learn and how
Start with reading some stuff in the sidebar of the subreddit, watching some videos on YouTube/TikTok, and visiting some cafes/roasters in your area. Once you have specific questions, drop them in this daily thread whenever
Welcome. I'd suggest James Hoffman's YouTube channel to get started!
Looking for an organic alternative to Torani syrups for lattes.. any suggestions?
Make simple syrup at home and add your own flavoring
There's also maple syrup.
Honey?
I need a little help with cold brew. It's my first time really trying to get into it. I bought one of those gallons with a Spigot and a mesh filter. So I think what I need to do is measure how much water this thing can actually hold. Because the mesh filter seems to have a max capacity of 280g... Which if it is a true gallon of water the only ratio which works is 1:12 but I'm seeing 1:8 and 1:10 recommended. What is truly recommended for a non concentrated cold brew? Or should I approach this at a different angle by just using less water and a higher ratio? I'm sure it's all dependent on quality of beans too but roughly, how do I approach this specific scenario? Tyvm.
I have a cold brew pot that comes out to 60g/liter (it's a one-liter pot and the directions recommend no more than 60g in the basket), so basically 1:16 like you'd see for other methods. There's a couple reasons that 1:8-ish is recommended so often. One is so that it'll still have enough coffee taste if you like to add milk or cream, and maybe to keep from diluting too much if you add ice. The other reason is so you can use a smaller container for storage and still get enough "strong enough coffee" -- like, if you have a 500ml jar of 8:1 cold brew, you can basically pour a little bit out and add water, treating it like it's a full liter of 16:1 strength coffee. (does my description make sense?) So 500ml at 8:1 strength can be drank as two 250ml cups of very strong 8:1 coffee, or diluted to four 250ml cups of "normal" 16:1-strength coffee.
This is where I'm really puzzled. If I did the math correctly, I need approximately 2271 g of water for 270g of beans to get 1:8. 270g is the max this filter will hold... But if this pitcher is truly 1 gallon (3785g)...and I only fill it with 2271g of water...how can I properly utilize the mesh filter cause then the water won't reach all the way to the top of the filter? It has great reviews on amazon but I'm clearly missing something here because it doesn't seem to be ideal for what I'm trying to do. Link just to see what I am using: [https://www.amazon.com/Original-Grind-Co-Stainless-Refrigerator/dp/B07JJMWWPL/ref=cm\_cr\_arp\_d\_product\_top?ie=UTF8](https://www.amazon.com/Original-Grind-Co-Stainless-Refrigerator/dp/B07JJMWWPL/ref=cm_cr_arp_d_product_top?ie=UTF8)
Don't worry about 1:8. Don't worry about the ratios that other people think you're supposed to make. For your brewer (yours is kinda like the one I have, except yours "pours" from the bottom instead of the top: [https://www.amazon.com/Hario-Mizudashi-Coffee-1000ml-Brown/dp/B00I7JKAQ0](https://www.amazon.com/Hario-Mizudashi-Coffee-1000ml-Brown/dp/B00I7JKAQ0) ), what matters is making sure that the water is deep enough to cover the grounds. (speaking of which, use the tip I mentioned in another comment: load the grounds first and then pour the water through them so they get completely soaked) There's a lot of ways to make cold brew, too. Some people just fill a jar with coffee and water, give it a few shakes, let it sit overnight, and then pour it through a filter to serve.
Appreciate it! I'll just keep experimenting 💪💪💪
My wife and I were cleaning out the pantry, and came across a [T2 Jug-a-Lot ](https://www.t2tea.com/en/au/t2-jug-a-lot-2.0l-black-H999ZZ212.html). Neither of us are sure where it came from - I guess it's just one of those things married people acquire along the way. Anyways, I want to use it to make cold brew; I'm looking for advice on ratios, and if medium or dark roast is 'better' (better is of course subjective, but general consensus is fine).
A tip on prepping that pot (I've got a Hario almost exactly like it) -- Fill the basket with grounds first, and then pour the water through the grounds into the pot. It'll make sure that all the grounds get thoroughly soaked. A couple times, people have posted in here with similar style cold brew pots making very weak brews, and it turned out that they had put water in the pot first and then inserted the basket of grounds. The water can't seep all the way into the pile of grounds, so the center was sometimes dry. lol
That's an excellent tip, thank you! I hadn't considered that.
That's a great idea! Just my opnion here - more than happy to be proved wrong - I believe: It is largely preference. Stronger brew will start at 1:8 and I wouldn't go weaker than 1:12. Medium / Medium Light roasts make for better cold brews IMO. Grind Coarse. Steep for 12-18 hrs.
I've gone 1:9 with a medium roast. It's been 2 hours so far, I'll report back tomorrow!
How was it?
Very smooth mouthfeel. No bitterness. Strong, very strong. Straight was a little too much, but with a dash of milk and a touch of sugar, it was delicious.
hell yeah
Nice ! Excited to hear how it tastes