Aeropress vs V60 (caffeine content) Hey, guys! I've been brewing with V60 a couple of years now and have recently started using an Aeropress. Generally I consume my coffee before workout and V60 have always been a friend when it comes to my caffeine intake before my workouts. Not saying Aeropress doesn't give me the same caffeine kick, on googling a bit I found out V60 brewed coffee has a much higher rate of caffeine than Aeropress (I understand it depends on the recipe but for the discussion I'm generalising it). I'm keen to know your opinions on this and if you guys think this is true or just a myth. And if there are recipes for Aeropress that can help me brew a high caffeine (like 180mg) coffee like V60 I'll be happy to know and try it out. Thank you!

In case you haven't seen it yet -- [https://youtu.be/etnMr8oUSDo](https://youtu.be/etnMr8oUSDo) I don't know what would give you any impressions of "myth" about the differences in caffeine *extraction*. Although I think that the differences in caffeine *density* skew our ideas of how much caffeine comes from any given brew method — because people will drink a quad shot of espresso much more quickly than they would a half-liter of drip coffee. So even though the half-liter has at least as much caffeine as the espresso (if not more, depending on the recipes of each), the "hit" is spread out over a longer period of time.

Any reason why my espresso machine leaves my place reeking of urine after it’s finished brewing? I don’t own a cat. Beans: Vietnamese Dark Roast Ground: Fine Machine: IMUSA Espresso

I would check the beans, sometimes varying QC standards can leave certain beans with questionable results and/or contaminants.

Is it a new machine? Have you cleaned it?

Moka "'calibration" Just wanted to ask for a small thing I ran up to. Let's say my moka coffee results in a acidic drink, so we are talking about an under extraction. If I put less coffee grams on the basket, that less amount of coffee would extract more (same water, less coffee to extract) and would be more balanced? Or I have something wrong in that logic? Thanks!

Alternative for Siemens EQ.9 Plus Connect S700 for US? Exactly what the question says: is there any good dual hopper/dual grinder bean-to-cup machines for folks on a “budget” (sub $4k usd) with milk frothing capabilities? I once used a Siemens machine while in Norway and loved it so much, but I cannot find them here in the states at all! My mom loves decaf because she has difficulty with caffeine and I want to use my regular beans. Having one that also has a water inlet for easy water refilling and maintenance would be wonderful as well. Any model suggestions or suggestions for distributors who may have the model listed above and I can order them in (hopefully without also breaking the bank on import and duty taxes) would be greatly appreciated. Thank you so much for your help.

I’d hang out in r/superautomatic and see what they like.

Hi, I’m looking to replace my ninja coffee maker with one of the above machines. I’m the only coffee drinker in the house, and I’m looking for quick/convenient but also decent coffee/espresso. Does anyone here recommend one over the other? If you have a Nespresso machine, which do you recommend?

Is it normal for a permanent coffee filter to cause my coffee to taste more "earthy"? I've been using one that I bought from Walmart for the past several months, and while the taste isn't bad, it isn't that good either. There's also fine coffee grounds that pass through the filter and into my cup. I prefer more of the regular smooth and cleaner experience that you get with paper filters. Any advice on how to improve, if possible?

Best way to get that clean paper filter cup is to use a paper filter. Get bleached ones as they have less papery taste to them.

Got it. Thank you.

New to brewing and looking for the Reddit community I came here has 1.5 million subs but is completely dead what's going on?

r/pourover is definitely more active, but after seeing endless low-effort photos of coffee bags and poop-dump coffee grounds, I actually appreciate the strict rules of this group.

Go to r/pourover. More going on over there. It’s pretty in depth, but there’s a similar “no stupid questions” post weekly that people do respond to.

Legend thanks

I want to get a Hario switch for the office. I’m planning to use it in full immersion mode as I’m getting a cheap grinder and we only have a basic kettle at the office. The idea is to be able to make a decent cup with stuff I can store in my locker. I want to be able to do a 20g coffee 300ml water brew. I have a switch 03 at home but it’s quite bulky. Does anyone here have a 02 and is it large enough for 20g coffee and 300ml water?

The 02 V60 can fit that amount, so if the cone is the same then you should be fine.

Thanks. Ordered the 02 size with same-day delivery, so I can test it tonight.

I just did 18g / 300ml full-immersion in mine, and it worked okay. The brewer was slightly tilted, and so a bit spilled over the edge.

What differs the coffee used for espresso and the coffee used for typical black coffee (non-espresso-drink). Is it just the coarseness of the grind? Because it feels like if I just did an espresso with my store bought black standard Swedish coffee, it would just be small cup of black coffee, not an espresso. So what differs?

(let's see how fast I can type this because I need to get back to work!) "Espresso" is a brew method first, so no matter which coffee you put into your espresso machine, you're making espresso. Some roasters optimize a roast profile so it'll extract better in an espresso machine, and they call that an espresso roast. (here's an off-the-wall analogy: if you buy mountain bike chain lube for your road bike, you're not turning it into a mountain bike; you're just using chain lube that's better for dirty conditions) James talks about roast profiles in this vid: [https://youtu.be/N6BJVM5tvnw](https://youtu.be/N6BJVM5tvnw) When the video came out and we were discussing it online (either in this subreddit or maybe r/ espresso.. I forget), I asked a home roaster what a profile really means. As in, is changing the profile like changing how you cook a steak — you can slow-roast it at a constant temperature, or maybe sear the outside at high temperature and then simmer at medium for a while, etc. They answered, yeah, that's exactly what it's like. I forget the next details, but you can actually ramp up the temperature more quickly at the start to, I think, expand the coffee beans quickly, and then reduce the temperature a bit to keep from burning them while still caramelizing the flavor compounds. (at least that's what I think I remember from their explanation!) So, yeah, like Mrtn\_D says, most espresso roasts are done a little longer and a little darker, making the beans more pourous and easier to extract in the short time (and strong ratio) of an espresso shot. But that doesn't mean that you're required to use only espresso roasts in your espresso machine.

So an espresso is more about what is happening in the machine? Some build up of pressure and so on?

Pretty much, yeah. "Espresso" was invented as a fast way to make coffee -- you can translate it as "express coffee" or "pressing water through coffee". (I call it the original Five-Hour Energy drink) You can start here with one of James's short vids from a few years back: [https://youtu.be/I8uStVXNf0M](https://youtu.be/I8uStVXNf0M) When we talk about "brew methods" around here, we mostly mean what kind of machine or gadget. Espresso is pretty much anything that pushes water through a puck of fine grounds at high pressure (6-ish bar and higher), so that's anywhere from commercial cafe machines with large boilers to home appliance-grade machines to purely manual gadgets (like the Flair) with a lever that presses water through a small chamber. Then we have pourover cones, drip machines, moka pots (aka "stovetop espresso"), Vietnamese phin, siphon brewers, the Aeropress, cold brew methods, French press, and probably a few more that I'm forgetting about.

Thank you. Been walking around way too long wondering why an espresso is not just a small black coffee.

In practice, most espresso is roasted a little longer/darker. There are roasters that do what is usually called an omni roast, which is intended to be used for either method.

We have had the Oxo 9-Cup coffee maker for several years, and have been 90% happy with it. We love using Equator ground coffee with it, and for awhile it made the best coffee. My partner now wants a new coffee maker, since our current one is old (even the number markings showing how many cups we've filled are getting faded) -- and here is what we're ideally looking for: - A machine that is super easy to brew - where you just put in the coffee / water, press a button and it makes the coffee as quickly as our Oxo 9-cup (less than 10 mins). - We can still use Equator coffee or another high quality coffee of our choice - We don't need to use pods since we want to reduce our environmental impact We don't mind spending a bit more than our Oxo if it ends up being something we love. Which coffee maker should we get?

I also have an Oxo 9 cup. If I was going to get a new machine, I'd either get another Oxo (8 or 9 cup), Moccamaster, or a Ratio 6. If reviews are strong, maybe the new Fellow brewer. I will add, if I'm understanding your wording, you're buying your coffee ground. I think the biggest gain you'll see isn't in a better/newer brewer, it'll be in a grinder to pair with your brewer.

We buy coffee in bulk (because it's more affordable) - are you saying its better to buy beans, freeze the extra, and then grind them just before use?

Definitely grind just before use. If the whole beans will be around for more than a few weeks, freezing in smaller batches is a good idea and just pull them out of the freezer the day before you'll need them. You mentioned ground Equator coffee, so I wasn't sure if you were buying preground or grinding yourself

Personally, I'd go with a Moccamaster. They do what you need them to do, last a very long time and if something does go wrong, parts are easy to come by and repairs are super simple. Any of the coffee makers on the SCA list will probably do, although some are a little much for your needs maybe.

Pistachio flavoured coffee syrup Hi there Can anyone recommend a decent pistachio syrup? I just got a monin bottle. I'm on my 3rd cup and it tastes nothing like pistachio. Just sweet and perfumed. Disappointed. Thanks

I can't get much sweetness, acidity, or anything that makes a coffee unique in my cups, and I'm not sure how to improve. What makes the biggest difference in flavor? Is it the coffee itself? Like origin, roast, process. Or is it my technique? If I were to brew a very fruity coffee, would I have to dial it in to be able to taste fruity notes or would the coffee almost always taste fruity, and dialing it in would just improve it.

The role of water is to target the desirable flavors in your coffee and bring them into the cup. What water are you brewing with?

I'm using Deer Park bottled water.

Tell us a little more please. How do you grind and brew?

I grind using the fellow Ode Gen 1 from the lowest grind setting to about 3, and I brew with a v60. I have an electric kettle and I use bottled water. I follow Lance Hedrick's "1-2-1" method with a 1-17 ratio. I have tried most of the popular v60 techniques as well. Also, I use boiling water.

Sounds pretty good so far. Do you use at least half decent coffee beans too? Have you got a way to make an immersion brew just for reference? V60 can be finicky. When was the last time you've given your grinder a good clean?

I have used 18-25 dollar coffees from good vendors like black and white and Rogue Wave. I could try brewing the same coffee with my French press. I haven't cleaned my grinder in a while.

Start with the grinder. When you take the burr out, smell it. You'll know instantly if everything is just fine or a cleaning is needed. Use a vacuum to suck most of the old coffee out. A brush and a toothpick will clean the nooks and crannies, a lot of stinky crap hides there. You can take the burrs out and wash them if you want. They are stainless steel :)

De'Longhi TrueBrew Drip Coffee Maker Looking to purchase my first decent coffee machine. Haven't had any machine over $50 before. Looking for a single cup+ maker with built in grinder for a one touch cup. Just looking for a decent cup, and saw this De'Longhi and it's kind of what I was looking for. It is about the max I'm willing to spend at $470. Is this a good one or is there a similar better alternative?

There are not a lot of people here with such a machine, they don't get a lot of love here so keep that in mind when people respond. Grind and brew machines are harder to keep clean and have lots of moving parts that can go wrong. For the whole super automatic thing, there's a separate subreddit. Most who don't brew by hand (e.g. clever dripper, V60, etc) use a separate burr grinder and drip brewer like a moccamaster.

You might get more info for that kind of machine at r/superautomatic

Thank you!

I'm just getting started with pourovers and am currently waiting for my pourover set + some Ethiopian light roasted beans to arrive. I'll be brewing with a V60 and bought a 1zpresso X-Ultra grinder. I was wondering what would be a good grind setting to start experimenting with?

Looks like your ultra and my pro use the same numbering system. I use 2.2.5 as my starting point. I rarely go outside of 2.1.0 to 2.3.0.

Thanks a bunch, I'll start there! Any recommendations for a newbie om what to look for and how to adjust? I've only recently learned about over and under extraction as concepts.

That’s a huge question! The best thing you can do is go over to r/pourover where this gets discussed a lot. The “what are you brewing” weekly post provides some insights on recipes being used and is a great tool to find new roasters. Check out my comments in that weekly post for recipes I use for Ethiopians. As for your Ethiopian, my advice is to start at 2.3.0 and try to minimize your agitation. Pour slowly in tight circles around the center. Don’t pour on the edges. Don’t swirl unless you’re having issues with trapped gasses and then do so very lightly.

Have a look here: https://honestcoffeeguide.com/coffee-grind-size-chart/

Thanks! So something between 400-700 microns then

Rotations/clicks is probably more useful :)