For Aeropress brewing, is it necessary to use a scale and gooseneck kettle? Thought of buying them but the ones I saw are quite pricey. Will there be a noticeable difference in taste?
Currently I just measure out the beans with the scoop and use a regular electric kettle with no temperature control. I wait a few minutes after the water boils and then pour it in. Has been pretty good so far but wondering if the equipment will produce better results?
Gooseneck - no. Scale - it helps. If you can get consistently good results without it, then I'd say it's not necessary, but it offers some peace of mind. That way you always know your ratio is what you want it to be.
Sure, but temperature-controlled kettle is not the only way to achieve this. For example, if you always brew light roast at boil, you'll have consistency when the water is boiling. You can also use an external thermometer. Ikea Fantast goes for 10 bucks, I use that and a regular kettle because I happened to have both of them before starting my coffee journey. One more option, if you're not afraid to do some maths, is to calculate the amount of cold water to add to your kettle at boil and you'll instantly have your desired temperature.
Cool, I don't know what the exact temperature is, I usually wait for 10mins for my boiling water to cool before pouring and I'm happy with the brew, so I think sticking to that will be fine for now.
Might get an external thermometer if I pass by any in the shops but good to know there's no real need to splurge on a temperature-controlled kettle. Thanks!
First time ordering Sey. I just got a washed Ethiopian (Guracho) from Sey. I will be resting it for about 10 days before opening it. I am wanting to make pourovers with these beans. I have Fellow Ode gen 1 as my grinder, and I have a V60 and a Stagg X as my options for the pourover. Which grind setting, water temperature, pour recipe, ratio, technique, etc., should I use, in order to get the best, most juicy, vibrant cup possible? I'm trying not to waste a lot of beans when dialing in. Any advice would be greatly appreciated!
Then I think you’re overthinking this! Make what you normally make for your standard coffee, and then go from there!
I have the exact same setup and I probably couldn’t give you a perfect answer because our water, our filter papers, our pour technique, and even probably our grinder maintenance are different. But start with what you know and you can’t go wrong!
I have a baristra pro and I am happy experimenting with beans and with current grind and taste(espresso) from it. My question is (I have it currently set at 8 grind size) if I set it at 15 or 20 or 30 would that be decent enough grind size and quality for a drip machine or an aeropress? I’m not sure I want to jump for a fellow opus or something of that sort just yet.
*I don't own, or have experience with, a barista pro grinder.*
The best way to know if it will work at those settings is to try. A dose of coffee is a small price to pay
I decided to try 3rd wave water and I wanted to know if I need to refrigerate the recipe water or if it’s safe to leave at room temp over the course of a few days?
Today i bought a coffee beans bag from my local coffee shop. To go along with it, they gave me a filter coffee cup for free. When i came home, i was excited to prepare a coffee cup of my new beans and did 1 cup... but i still had my filter coffee prepared by the coffee shop... and unfortunately... i felt like the coffee prepared by them was much better.
Now there can be tons of reasons for this, but here is my question: is it possible this is because they have superior equipment, or is it more likely to just be the beans?
I am using an oxo 8 cup with a baratza encore to grind the beans.
My cup tasted fine. Its for sure a bag i will enjoy drinking, however the one they prepared for me tasted clearly superior. Its hard to describe exactly why, but it felt more balanced and with nice mix fruity taste but not too acidic, and 0 bitterness.
A few things likely are a factor. Their equipment is almost definitely better quality than your home setup. Also their water composition could be different than your at home. And lastly their recipe might also be different.
You might be able to adjust the taste of your brew by changing your grinds to water ratio with your oxo
Total novice here.
Trying to build my own personal coffee station.
I’m getting a hand grinder & kitchen scale. I don’t know what you call the filter thing. I would like to get a single-serve thing for like $20.
What exactly should I be looking for?
Most popular option, and quite cheap, would be a plastic Hario V60 01. You can brew directly onto your mug.
But V60s and gooseneck kettles go hand in hand... They're not mandatory, but make quite a big difference.
Maybe a Clever Dripper or Aeropress can be nice alternatives if you don't want to spend money on a gooseneck kettle.
Gooseneck kettle allows a more consistent and controlled pour, which is important for pour-over. Regular kettle will pour too little, then too much, sending the coffee grounds flying etc. Giving an uneven result. It's not impossible to get good results, but it's a gamble. For French Press and AeroPress it doesn't matter since they're immersion brewing methods (coffee grounds and water will all hang out together in the vessel) so it doesn't really matter where the grounds stay during this phase, as long as they're submerged.
I think what you mean is a coffee dripper. The cheapest is probably the plastic Hario V60; a highly regarded dripper, but not the most forgiving for someone starting out. You also have to take into account the paper filter availability and price of the dripper you choose.
Another option to the V60 that is very forgiving when starting out is the Hario Switch (it's basically a glass V60 with a base that has a valve that you can open and close), but it's quite expensive when compared to a regular V60. The Hario Switch allows you to use it as a regular V60 and as an immersion brewer (a method less reliant on technique and easier to dial in).
Check out James Hoffmann's videos on coffee making thechniques and the various drippers he has reviewed.
Not necessarily. Test and see.
In most cases grinding that far in advance will mean your coffee changes over that time and a different grind size from usual, fresh ground, size will be necessary to get the same brewing dynamics. But then again - you're probably not grinding 8 hours in advance and expecting particularly optimal outcomes, so it's not something I'd worry very much about.
Hey, what is the difference between the Eurekas mignon speciale and manuale? I just missed an opportunity to buy the speciale for a ridicolously low price, so now I’m on the edge with brand new manuale, or secondhand rancilio rocky, which could be twice as cheap so I would save a lot of money…
from my point of view, the manuale only misses the display and is louder compared to speciale, which I don’t really care about…
Compared to rocky, it’s stepless, and has stronger motor. I’m a newbie, so idk if I could tell a difference between rocky and manuale and as a student wvery saved euro is nice😄 Thanks!
~~Speciale~~ (or, wait.. Specialita!) has a timer that you can set to a tenth of a second for two presets.
Manuale works by pushing your portafilter against a button; release and it stops.
Well the burrs are different between the two, with Eureka listing the 55mm Specialita for most brew methods and the 50mm Manuale for espresso, but I expect that we’d be hard pressed to tell the difference.
I had Torani and Da Vinci in mind.
I do make my own. I started with making simple syrup for cocktails at home, and branched out with adding vanilla extract and other flavours as I try to replicate Starbucks for my wife.
The cafe I work at also makes syrup from scratch, which fits with our brand more than bought syrups.
Choosing handgrinder
Timemore C3, Timemore Slim 3, 1Zpresso Q2
I am considering buying a new hand grinder. It should be suitable for home use and handy enough for occasional traveling. I brew mainly in Aeropress and Chemex, sometimes in Moka pot. My budget is around 100$. Which one of the listed grinders would you choose and why? Do you know better option? Thanks in advance.
Some specific questions:
If C3 and Slim 3 have the same burrs, they probably grind the same. Difference in dimensions doesn't seem significant. Only other difference is that C3 has some plastic parts. Are there any problems with them? Slim 3 is 40$ more expensive, so I would like to know, if it's worth it.
Are Comandante-like heptagonal burrs of Q2 a lot better than Timemore's S2C 660 burrs? I don't really like design of Q2, but noticeably better grinding results would change my mind.
Thanks for any suggestion or answer :)
Having tried the C2 and bought a Q2 --
Don't ignore the textured body of the Timemore grinders, because tbh, it's easier to hold securely while grinding than the smoother Q2.
If traveling with the Aeropress, then either the Slim or the Q2 (because I'm not 100% positive that the C2/C3 fit inside the Aeropress); but keeping in mind what I wrote, I'd lean towards the Slim. Don't get me wrong, I like my Q2 a lot, but I'm also kinda thinking of adding a silicone band or grip tape to make it easier to use.
Oh, thanks for advice, I wouldn't have thought of that. It seems to be a detail which could become really annoying, I'll keep this in mind.
Also, you are right about C3 not fitting inside Aeropress, but this isn't dealbreaker for me. However, thank you for pointing that out.
I think the C3. We've not seen much in the way of reporting that the plastics are vulnerable, here, so I don't think it's a huge worry.
The hept burrs are *hyped* to the moon, but don't seem to make that huge a difference in actual grind quality between the two.
Thank you for answer.
I am glad there's no real problem with plastics. Wooden knob on Slim 3 is more aesthetical, but the plastic one is probably something I can live with.
I've seen people recommending Q2 over C2, so I've wondered, if this also goes for C3 - now I know.
Once again, thanks.
I’m having trouble experiencing the “fruity” notes. Bought some single origin Ethiopian coffee, the “lightest medium roast” they have at a local roaster. Brewed in the Kalita wave basket of an Oxo 8-cup pot with filtered water. Is there anything I should try? Thanks.
Are you drinking it hot? Personally I have a lot of trouble pulling out a lot of the lighter fruity notes until the coffee temp drops below body temperature.
I would try both grinding a few clicks finer and a few clicks coarser to see if either one makes a significant improvement to what you're getting now.
I hate to even bring it up because it usually isn't the issue but what kind of filtering are you doing to your water? And where are you located? If your water has too much bicarbonate in it then most of the acidity just gets buffered away and no coffee will taste very fruity.
The fridge filter may or may not actually be giving you water that is decent for brewing. I know my fridge filter sucks for brew water compared to using a countertop Brita pitcher with the same supply water. Might be worth trying a different water filter, or trying out a bottled water to see if it makes a significant difference without changing anything else (grind size, etc).
Thanks. I tried two clicks coarser (20 on encore) and it is similar. I’ve noticed coffee is sharper on this machine (borderline acidic) than my old machine which was only brewing around 165-170F. I’m not a fan of the acidity. Would cutting back the amount of coffee a bit help?
Has anybody experimented with blending your single-origin coffees? I have a couple bags that are getting pretty low, (<50g left) and am considering blending some to both consolidate space in my cupboard but also try to create something new.
Yes, this is very commonly done. Sometimes it ends up tasting like something unique that you wouldn't have expected based on the component coffees, sometimes it ends up tasting like one of the components in particular, just give it a try.
Crema for sure, they’re the best roaster in town by a good margin.
Hearts is an Aussie brunch spot that does an amazing flat white but I wouldn’t go there *just* for coffees
Barista Parlor is pretty good but can be stuck up, the coffee soda is worth a visit to try.
And finally not a proper shop, but Weak Coffee is a single person who runs a coffee cart out of Nelson Drum Shop on the east side and she does a bang up job. There’s often a flea market or some other vendor hanging in the parking lot
Haven’t ever really been particularly impressed by Bongo Java or Frothy Monkey or Ugly Mugs, no complaints about 8th and Roast or Retrograde, Flora + Fauna just opened up across the street from my favorite brewery (Southern Grist) but I haven’t visited yet, my friend said it was pretty good though
Yall have Honest Coffee Roasters out there. I think they have a few locations in Nashville. They're pretty great, but I got great stuff a bit more local than Nashville. I'd try them, see if Roosters crow out of Huntsville will ship up to you. I'm sure there's more.
Absolute beginner here.
I want to buy a coffee maker for creamy coffee. I want my coffee to have a strong coffee taste as well as creamy.
Can spend $150 CAD. Also looking for something that doesn't take a lot of time.
Thanks!
I'd recommend checking out an aeropress setup. Unfortunately good true espresso setups cost a fortune. You can get really good coffee from an aeropress and dilute it a smidge less. You'll also probably want a darker roast for that thicker olier mouthfeel
Welcome. What do you mean by creamy? Something a bit thicker and more viscous than regular brewed coffee? Strong and thick are both are both attributes of espresso, but getting anything even half decent for that for 150 is next to impossible. One option could be AeroPress and a hand grinder, but it's a manual and fairly involved process. Takes 5-10 mins. If that doesn't strike your fancy, honestly the best option is probably to find a decent local coffee shop and buy from there.
Hello, yes by creamy I mean something a bit thicker than the regular brewed coffee.
Aren't there any cheaper espresso options?
Found a lot of results under $200. For example:
https://www.delonghi.com/en-ca/stilosa-espresso-machine-ec260bk/p/EC260BK?gclid=Cj0KCQjw2cWgBhDYARIsALggUhqXwHp7xG754pWp4yFaDX4hkleDANRD61fRtP4qOBIQyaTeox2INLsaAlh_EALw_wcB
I advise strongly against such machines. I owned the very similar one from ECP series (35.31). I wasted much coffee to dial in, and the result still was very inconsistent. And even the best shots was nothing close to the flavours of V60 or Aeropress filter coffee. This is a technical limitation of small boilers. If you want to go this way, look for Dedica models (685 and so on) with thermal block. At least you will get stable water temperature. You can find many videos in YouTube about properly brewing coffee in Dedica EC685.
However... You will need to spend another half or even full price of a machine to buy a suitable coffee grinder. Cheaper one will not do. I can say about Timemore C2 and C3. C2 is bad even when working with pressurized baskets (yep, it's not so easy; if you're going to buy such machine, you will need to know about different types of baskets). C3 will be enough for a pressurized basket, but it's a pain with normal basket. You will need something like 1zpresso JX, which is expensive. And it's a hand grinder.
Anyway, I think, it's either you spend a thousand dollars and very much time to learn, and do espresso right, or look to the alternative ways of brewing coffee (filter, mocca, etc.)
Those make faux espresso. Actual espresso is an incredibly finicky process that requires high skill on the user and a very high precision grinder. The coffee has to be ground *just right* to generate the pressures required for espresso but not so fine it tastes awful, and the line can be really thin between good and bad, like 0.01mm difference. Machines like that “fake it” by having a pressure valve do the work for you, and it’s never all that good.
You’d be best off getting a hand grinder like the 1zpresso Q2 or Timemore C2 (or C3) and a moka pot
I personally can't speak for that machine (or any machine for that matter, I don't do espresso at home), but the thing is you also need a grinder. Most people here will agree that grinding your own beans right before brewing is the single biggest improvement you can do for your coffee, and it's especially relevant for espresso. And the finer you need to grind, the better and more capable grinder you need. And for espresso, you need to grind the finest. That means the whole setup will set you back several hundreds.
Alright, this is a newbie question, but I've been making espresso for two years twice a day and I don't get it:
I make ~40-42g of coffee, which is a "double" espresso out of 17-20g of coffee grounds. When this comes out, it's noticeably less than what I'd get a double espresso at any espresso place (most recently Uptown Espresso in Seattle but including Starbucks). What am I missing? Do these places brew twice and call that a double? Am I an idiot? (I'm getting the feeling the answer is yes.)
Thanks in advance!
The double espresso (~40ml) is the standard espresso for people who brew at home, coffeeshops, beginners and aficionados. Almost nobody thinks about or makes single shots outside of Italy (I may be wrong here, but that's my perception).
Problem is, only aficionados know that the standart espresso is called a double. When regular people order a double at the coffee shops, they really do expect the equivalent to 2 standart espressos, and that's what they get.
Calling double espresso what everybody considers a single is really confusing.
I don’t know anything about Uptown but I know Starbucks basically uses a super-auto, and those typically pull much longer ratios to get something decent (1:4)
A “new” thing recently for specialty places is the Turbo Shot, which is a longer ratio as well
Looking for recommendations or tips for a good all-purpose grinder - and cost not being a barrier.
I grind for 250 ml of brewed coffee for myself every morning, and twice on the weekends. More often when people are over.
In order of decreasing frequency, I jump between the Areopress, Kalita pour over, French press, Clever Dripper, Moka pot, and Rancilio Silva.
Thanks!
It seems like all the best home grinders lately (niche, timemore, ode, etc) are all single dose, which is great! But what do you all who have grinders like these do when you're entertaining and want to brew more than 10 cups? Do you just do a few batches of grinds? Do you have multiple grinders including one with a higher capacity? Do you use a larger catch cup?
I regularly brew about 72g for my drip machine and it's just about the max my ode v1 can handle in one batch, but at the holidays I have to grind several times and it feels a bit silly, though on the other hand, feeling a bit silly 3-4 times a year and a good workflow every other day isn't an awful ratio.
Manual grinder masochist here. I weigh and grind the amount I think I'll need prior to people arriving or even the day before. No one can tell a difference.
Last Thanksgiving, I ground a few hours ahead of people showing up and I agree that was a game changer. I still feel like all these single does machines would need is a slightly larger hopper... I don't understand why they're all so small?
Correct me if I'm wrong, but couldn't you just use a larger catch cup and feed something like the Niche or DF64 more beans? They just use an on/off switch so unless there is a concern of overheating it shouldn't really be an issue at all.
I suppose... I guess I commented when I saw the new Timemores have a 40g hopper and it just felt excessively limiting to me. Maybe I'm just tilting at windmills here...
Hi! My wife and I have been getting illy beans to grind for our Breville Bambino Plus and occasionally to make some Toddy cold brew, but we’ve grown a bit tired of the beans and want to try something new. She sent me a link for Mistobox but wondering if anyone had recs for good coffee subscriptions and/or if I should just shop for beans in NYC. Thanks!
I love Sey but this is most likely not a great recommendation for OP as all of their stuff is very light. The Bambino Plus isn't a particularly great espresso machine (and, OP, what grinder do you have?) but even with a great grinder and espresso machine it is a challenge to extract light roasts high enough to taste balanced.
As far as cold brew goes, very light roasts are often just weirdly sour while still having some of the chocolate kind of notes that are sort of the definition of cold brew, but the fruit sweetness that these types of beans have typically doesn't come through very well.
I just bought a kingrinder k1 (I got it on a good sale)
Any tips and tricks to using it? I mostly plan on using it for pour overs, but if it's good for espresso I may give it a shot to see how it compares to the grinder built into my machine
Most basic tip would be, when you're dialing in with your method and recipe, start on the coarse side and adjust finer for each subsequent brew. You'll likely reach a window of grind settings where it tastes smooth, and then finer from there, it'll taste harsh and bitter.
For espresso, one way to get to a good grind size quickly would be to feel it between your fingers. Watch what Lance does at the start of dialing in a mystery coffee: [https://youtu.be/6DWa3xqnWUs](https://youtu.be/6DWa3xqnWUs)
Hi!
I'm about to buy a used Ditting KR 804 grinder. I asked the seller for some photos of the burrs (since they've never been replaced and I know replacing them is pretty expensive).
What am I looking for to understand how much life the burrs have left in them?
Any advice on this (or any tips about buying a Ditting KR 804 in general) is really appreciated!
Unless they have huge dings in them, it is very difficult to tell if they are particularly sharp or worn out just by looking at them. Only way to know for sure is to taste. If that isn't possible, then I would only offer a price that basically assumes that you'll have to replace the burrs.
For Aeropress brewing, is it necessary to use a scale and gooseneck kettle? Thought of buying them but the ones I saw are quite pricey. Will there be a noticeable difference in taste? Currently I just measure out the beans with the scoop and use a regular electric kettle with no temperature control. I wait a few minutes after the water boils and then pour it in. Has been pretty good so far but wondering if the equipment will produce better results?
Gooseneck - no. Scale - it helps. If you can get consistently good results without it, then I'd say it's not necessary, but it offers some peace of mind. That way you always know your ratio is what you want it to be.
I see, I think I'll probably get a cheaper scale to start with in that case. Would you say temperature control is important for consistency too?
Sure, but temperature-controlled kettle is not the only way to achieve this. For example, if you always brew light roast at boil, you'll have consistency when the water is boiling. You can also use an external thermometer. Ikea Fantast goes for 10 bucks, I use that and a regular kettle because I happened to have both of them before starting my coffee journey. One more option, if you're not afraid to do some maths, is to calculate the amount of cold water to add to your kettle at boil and you'll instantly have your desired temperature.
Cool, I don't know what the exact temperature is, I usually wait for 10mins for my boiling water to cool before pouring and I'm happy with the brew, so I think sticking to that will be fine for now. Might get an external thermometer if I pass by any in the shops but good to know there's no real need to splurge on a temperature-controlled kettle. Thanks!
First time ordering Sey. I just got a washed Ethiopian (Guracho) from Sey. I will be resting it for about 10 days before opening it. I am wanting to make pourovers with these beans. I have Fellow Ode gen 1 as my grinder, and I have a V60 and a Stagg X as my options for the pourover. Which grind setting, water temperature, pour recipe, ratio, technique, etc., should I use, in order to get the best, most juicy, vibrant cup possible? I'm trying not to waste a lot of beans when dialing in. Any advice would be greatly appreciated!
Do you normally make pourover?
Yes
Then I think you’re overthinking this! Make what you normally make for your standard coffee, and then go from there! I have the exact same setup and I probably couldn’t give you a perfect answer because our water, our filter papers, our pour technique, and even probably our grinder maintenance are different. But start with what you know and you can’t go wrong!
I have a baristra pro and I am happy experimenting with beans and with current grind and taste(espresso) from it. My question is (I have it currently set at 8 grind size) if I set it at 15 or 20 or 30 would that be decent enough grind size and quality for a drip machine or an aeropress? I’m not sure I want to jump for a fellow opus or something of that sort just yet.
*I don't own, or have experience with, a barista pro grinder.* The best way to know if it will work at those settings is to try. A dose of coffee is a small price to pay
I decided to try 3rd wave water and I wanted to know if I need to refrigerate the recipe water or if it’s safe to leave at room temp over the course of a few days?
It should be just fine over some days as long as the source water and the storage container are clean.
Today i bought a coffee beans bag from my local coffee shop. To go along with it, they gave me a filter coffee cup for free. When i came home, i was excited to prepare a coffee cup of my new beans and did 1 cup... but i still had my filter coffee prepared by the coffee shop... and unfortunately... i felt like the coffee prepared by them was much better. Now there can be tons of reasons for this, but here is my question: is it possible this is because they have superior equipment, or is it more likely to just be the beans? I am using an oxo 8 cup with a baratza encore to grind the beans. My cup tasted fine. Its for sure a bag i will enjoy drinking, however the one they prepared for me tasted clearly superior. Its hard to describe exactly why, but it felt more balanced and with nice mix fruity taste but not too acidic, and 0 bitterness.
A few things likely are a factor. Their equipment is almost definitely better quality than your home setup. Also their water composition could be different than your at home. And lastly their recipe might also be different. You might be able to adjust the taste of your brew by changing your grinds to water ratio with your oxo
I generally do 15oz water for 24g of coffee, I think I'll test it with a little bit less coffe, Maybe 20g.
Might be a good idea to keep track of your changes and how they taste to really dial it in. Good luck!
Sometimes I feel like they give you the free coffee just to flex on you. You're not alone.
What are some good hand grinders for espresso in the $50-$100 range?
Spend $10 more and get the Q2.
Is it better then the Timemore C2 manual grinder?
Yeah, from everything I've read it's a significant upgrade.
Is kafatek monolith Shurikone the best conical grinder at it’s price range?
Total novice here. Trying to build my own personal coffee station. I’m getting a hand grinder & kitchen scale. I don’t know what you call the filter thing. I would like to get a single-serve thing for like $20. What exactly should I be looking for?
“What exactly should I be looking for?” Personally, I look for whichever gadget uses filters that I can buy at my local grocery store.
Most popular option, and quite cheap, would be a plastic Hario V60 01. You can brew directly onto your mug. But V60s and gooseneck kettles go hand in hand... They're not mandatory, but make quite a big difference. Maybe a Clever Dripper or Aeropress can be nice alternatives if you don't want to spend money on a gooseneck kettle.
This is great. Can you maybe explain the benefit that you get? Is it just like ease of use or does it actually improve the coffee?
Gooseneck kettle allows a more consistent and controlled pour, which is important for pour-over. Regular kettle will pour too little, then too much, sending the coffee grounds flying etc. Giving an uneven result. It's not impossible to get good results, but it's a gamble. For French Press and AeroPress it doesn't matter since they're immersion brewing methods (coffee grounds and water will all hang out together in the vessel) so it doesn't really matter where the grounds stay during this phase, as long as they're submerged.
Very informative. Greatly appreciated. Thank you!!
I think what you mean is a coffee dripper. The cheapest is probably the plastic Hario V60; a highly regarded dripper, but not the most forgiving for someone starting out. You also have to take into account the paper filter availability and price of the dripper you choose. Another option to the V60 that is very forgiving when starting out is the Hario Switch (it's basically a glass V60 with a base that has a valve that you can open and close), but it's quite expensive when compared to a regular V60. The Hario Switch allows you to use it as a regular V60 and as an immersion brewer (a method less reliant on technique and easier to dial in). Check out James Hoffmann's videos on coffee making thechniques and the various drippers he has reviewed.
This is excellent. Thank you for all this!!
A V60?
Do I *need* to change grind size if I’m grinding in advance of ~8 hours?
Not necessarily. Test and see. In most cases grinding that far in advance will mean your coffee changes over that time and a different grind size from usual, fresh ground, size will be necessary to get the same brewing dynamics. But then again - you're probably not grinding 8 hours in advance and expecting particularly optimal outcomes, so it's not something I'd worry very much about.
Hey, what is the difference between the Eurekas mignon speciale and manuale? I just missed an opportunity to buy the speciale for a ridicolously low price, so now I’m on the edge with brand new manuale, or secondhand rancilio rocky, which could be twice as cheap so I would save a lot of money… from my point of view, the manuale only misses the display and is louder compared to speciale, which I don’t really care about… Compared to rocky, it’s stepless, and has stronger motor. I’m a newbie, so idk if I could tell a difference between rocky and manuale and as a student wvery saved euro is nice😄 Thanks!
~~Speciale~~ (or, wait.. Specialita!) has a timer that you can set to a tenth of a second for two presets. Manuale works by pushing your portafilter against a button; release and it stops.
Thanks! So that’s the only difference? The grind quality will be the same?
Well the burrs are different between the two, with Eureka listing the 55mm Specialita for most brew methods and the 50mm Manuale for espresso, but I expect that we’d be hard pressed to tell the difference.
Does anyone else feel like Torani syrups suck and have weird undertastes??
Yup, I find it with ither commercial syrups as well.
Like which? Do you make homemade syrups? I like 1883. Monin is ok, better than Torani
I had Torani and Da Vinci in mind. I do make my own. I started with making simple syrup for cocktails at home, and branched out with adding vanilla extract and other flavours as I try to replicate Starbucks for my wife. The cafe I work at also makes syrup from scratch, which fits with our brand more than bought syrups.
Like which? Do you make homemade syrups? I like 1883. Monin is ok, better than Torani
Choosing handgrinder Timemore C3, Timemore Slim 3, 1Zpresso Q2 I am considering buying a new hand grinder. It should be suitable for home use and handy enough for occasional traveling. I brew mainly in Aeropress and Chemex, sometimes in Moka pot. My budget is around 100$. Which one of the listed grinders would you choose and why? Do you know better option? Thanks in advance. Some specific questions: If C3 and Slim 3 have the same burrs, they probably grind the same. Difference in dimensions doesn't seem significant. Only other difference is that C3 has some plastic parts. Are there any problems with them? Slim 3 is 40$ more expensive, so I would like to know, if it's worth it. Are Comandante-like heptagonal burrs of Q2 a lot better than Timemore's S2C 660 burrs? I don't really like design of Q2, but noticeably better grinding results would change my mind. Thanks for any suggestion or answer :)
Having tried the C2 and bought a Q2 -- Don't ignore the textured body of the Timemore grinders, because tbh, it's easier to hold securely while grinding than the smoother Q2. If traveling with the Aeropress, then either the Slim or the Q2 (because I'm not 100% positive that the C2/C3 fit inside the Aeropress); but keeping in mind what I wrote, I'd lean towards the Slim. Don't get me wrong, I like my Q2 a lot, but I'm also kinda thinking of adding a silicone band or grip tape to make it easier to use.
Oh, thanks for advice, I wouldn't have thought of that. It seems to be a detail which could become really annoying, I'll keep this in mind. Also, you are right about C3 not fitting inside Aeropress, but this isn't dealbreaker for me. However, thank you for pointing that out.
I think the C3. We've not seen much in the way of reporting that the plastics are vulnerable, here, so I don't think it's a huge worry. The hept burrs are *hyped* to the moon, but don't seem to make that huge a difference in actual grind quality between the two.
Thank you for answer. I am glad there's no real problem with plastics. Wooden knob on Slim 3 is more aesthetical, but the plastic one is probably something I can live with. I've seen people recommending Q2 over C2, so I've wondered, if this also goes for C3 - now I know. Once again, thanks.
I’m having trouble experiencing the “fruity” notes. Bought some single origin Ethiopian coffee, the “lightest medium roast” they have at a local roaster. Brewed in the Kalita wave basket of an Oxo 8-cup pot with filtered water. Is there anything I should try? Thanks.
Are you drinking it hot? Personally I have a lot of trouble pulling out a lot of the lighter fruity notes until the coffee temp drops below body temperature.
Yes I am - brewed it into my thermal mug. It tastes just like a normal coffee with a slight bite to it from the lighter roast.
I would try both grinding a few clicks finer and a few clicks coarser to see if either one makes a significant improvement to what you're getting now. I hate to even bring it up because it usually isn't the issue but what kind of filtering are you doing to your water? And where are you located? If your water has too much bicarbonate in it then most of the acidity just gets buffered away and no coffee will taste very fruity.
Illinois. We have hard water here. I’m using the filtered water from my fridge.
The fridge filter may or may not actually be giving you water that is decent for brewing. I know my fridge filter sucks for brew water compared to using a countertop Brita pitcher with the same supply water. Might be worth trying a different water filter, or trying out a bottled water to see if it makes a significant difference without changing anything else (grind size, etc).
Thanks. I tried two clicks coarser (20 on encore) and it is similar. I’ve noticed coffee is sharper on this machine (borderline acidic) than my old machine which was only brewing around 165-170F. I’m not a fan of the acidity. Would cutting back the amount of coffee a bit help?
I think the answer is go even finer. Though I don’t have experience with that brewer so I could be wrong!
Has anybody experimented with blending your single-origin coffees? I have a couple bags that are getting pretty low, (<50g left) and am considering blending some to both consolidate space in my cupboard but also try to create something new.
I do it all the time. Mixing single origin will give you what most coffee beans are: mixed, hence not called single-origin.
Yes, this is very commonly done. Sometimes it ends up tasting like something unique that you wouldn't have expected based on the component coffees, sometimes it ends up tasting like one of the components in particular, just give it a try.
Need recs for coffee shops in Nashville, bonus points for Germantown and East Nashville areas. TIA
Crema for sure, they’re the best roaster in town by a good margin. Hearts is an Aussie brunch spot that does an amazing flat white but I wouldn’t go there *just* for coffees Barista Parlor is pretty good but can be stuck up, the coffee soda is worth a visit to try. And finally not a proper shop, but Weak Coffee is a single person who runs a coffee cart out of Nelson Drum Shop on the east side and she does a bang up job. There’s often a flea market or some other vendor hanging in the parking lot Haven’t ever really been particularly impressed by Bongo Java or Frothy Monkey or Ugly Mugs, no complaints about 8th and Roast or Retrograde, Flora + Fauna just opened up across the street from my favorite brewery (Southern Grist) but I haven’t visited yet, my friend said it was pretty good though
Quality recommendations, friend! Cheers
Yall have Honest Coffee Roasters out there. I think they have a few locations in Nashville. They're pretty great, but I got great stuff a bit more local than Nashville. I'd try them, see if Roosters crow out of Huntsville will ship up to you. I'm sure there's more.
Thank you! Looking for shops as I’ll be visiting that area this weekend; I should’ve specified.
Absolute beginner here. I want to buy a coffee maker for creamy coffee. I want my coffee to have a strong coffee taste as well as creamy. Can spend $150 CAD. Also looking for something that doesn't take a lot of time. Thanks!
I'd recommend checking out an aeropress setup. Unfortunately good true espresso setups cost a fortune. You can get really good coffee from an aeropress and dilute it a smidge less. You'll also probably want a darker roast for that thicker olier mouthfeel
Welcome. What do you mean by creamy? Something a bit thicker and more viscous than regular brewed coffee? Strong and thick are both are both attributes of espresso, but getting anything even half decent for that for 150 is next to impossible. One option could be AeroPress and a hand grinder, but it's a manual and fairly involved process. Takes 5-10 mins. If that doesn't strike your fancy, honestly the best option is probably to find a decent local coffee shop and buy from there.
Hello, yes by creamy I mean something a bit thicker than the regular brewed coffee. Aren't there any cheaper espresso options? Found a lot of results under $200. For example: https://www.delonghi.com/en-ca/stilosa-espresso-machine-ec260bk/p/EC260BK?gclid=Cj0KCQjw2cWgBhDYARIsALggUhqXwHp7xG754pWp4yFaDX4hkleDANRD61fRtP4qOBIQyaTeox2INLsaAlh_EALw_wcB
I advise strongly against such machines. I owned the very similar one from ECP series (35.31). I wasted much coffee to dial in, and the result still was very inconsistent. And even the best shots was nothing close to the flavours of V60 or Aeropress filter coffee. This is a technical limitation of small boilers. If you want to go this way, look for Dedica models (685 and so on) with thermal block. At least you will get stable water temperature. You can find many videos in YouTube about properly brewing coffee in Dedica EC685. However... You will need to spend another half or even full price of a machine to buy a suitable coffee grinder. Cheaper one will not do. I can say about Timemore C2 and C3. C2 is bad even when working with pressurized baskets (yep, it's not so easy; if you're going to buy such machine, you will need to know about different types of baskets). C3 will be enough for a pressurized basket, but it's a pain with normal basket. You will need something like 1zpresso JX, which is expensive. And it's a hand grinder. Anyway, I think, it's either you spend a thousand dollars and very much time to learn, and do espresso right, or look to the alternative ways of brewing coffee (filter, mocca, etc.)
Those make faux espresso. Actual espresso is an incredibly finicky process that requires high skill on the user and a very high precision grinder. The coffee has to be ground *just right* to generate the pressures required for espresso but not so fine it tastes awful, and the line can be really thin between good and bad, like 0.01mm difference. Machines like that “fake it” by having a pressure valve do the work for you, and it’s never all that good. You’d be best off getting a hand grinder like the 1zpresso Q2 or Timemore C2 (or C3) and a moka pot
I personally can't speak for that machine (or any machine for that matter, I don't do espresso at home), but the thing is you also need a grinder. Most people here will agree that grinding your own beans right before brewing is the single biggest improvement you can do for your coffee, and it's especially relevant for espresso. And the finer you need to grind, the better and more capable grinder you need. And for espresso, you need to grind the finest. That means the whole setup will set you back several hundreds.
Alright, this is a newbie question, but I've been making espresso for two years twice a day and I don't get it: I make ~40-42g of coffee, which is a "double" espresso out of 17-20g of coffee grounds. When this comes out, it's noticeably less than what I'd get a double espresso at any espresso place (most recently Uptown Espresso in Seattle but including Starbucks). What am I missing? Do these places brew twice and call that a double? Am I an idiot? (I'm getting the feeling the answer is yes.) Thanks in advance!
The double espresso (~40ml) is the standard espresso for people who brew at home, coffeeshops, beginners and aficionados. Almost nobody thinks about or makes single shots outside of Italy (I may be wrong here, but that's my perception). Problem is, only aficionados know that the standart espresso is called a double. When regular people order a double at the coffee shops, they really do expect the equivalent to 2 standart espressos, and that's what they get. Calling double espresso what everybody considers a single is really confusing.
I don’t know anything about Uptown but I know Starbucks basically uses a super-auto, and those typically pull much longer ratios to get something decent (1:4) A “new” thing recently for specialty places is the Turbo Shot, which is a longer ratio as well
Thanks!
Looking for recommendations or tips for a good all-purpose grinder - and cost not being a barrier. I grind for 250 ml of brewed coffee for myself every morning, and twice on the weekends. More often when people are over. In order of decreasing frequency, I jump between the Areopress, Kalita pour over, French press, Clever Dripper, Moka pot, and Rancilio Silva. Thanks!
I’d second the Vario W+ and would also throw in the Ode+SSP silver knight burrs and the new Timemore Sculptor 078s into consideration
Baratza Vario W+ Luxury single-dose option - Lagom P64
Where to get the best green coffee beans? I just ordered the Nuvo Eco roaster on amazon and im excited! Has anyone used this?
Sweet Maria's, Burmans, & Coffee Been Corral are the big OGs at home roasting scales.
It seems like all the best home grinders lately (niche, timemore, ode, etc) are all single dose, which is great! But what do you all who have grinders like these do when you're entertaining and want to brew more than 10 cups? Do you just do a few batches of grinds? Do you have multiple grinders including one with a higher capacity? Do you use a larger catch cup? I regularly brew about 72g for my drip machine and it's just about the max my ode v1 can handle in one batch, but at the holidays I have to grind several times and it feels a bit silly, though on the other hand, feeling a bit silly 3-4 times a year and a good workflow every other day isn't an awful ratio.
Manual grinder masochist here. I weigh and grind the amount I think I'll need prior to people arriving or even the day before. No one can tell a difference.
Last Thanksgiving, I ground a few hours ahead of people showing up and I agree that was a game changer. I still feel like all these single does machines would need is a slightly larger hopper... I don't understand why they're all so small?
Correct me if I'm wrong, but couldn't you just use a larger catch cup and feed something like the Niche or DF64 more beans? They just use an on/off switch so unless there is a concern of overheating it shouldn't really be an issue at all.
I suppose... I guess I commented when I saw the new Timemores have a 40g hopper and it just felt excessively limiting to me. Maybe I'm just tilting at windmills here...
This is the answer. I actually just pre-grind into ziploc bags sometimes.
Hi! My wife and I have been getting illy beans to grind for our Breville Bambino Plus and occasionally to make some Toddy cold brew, but we’ve grown a bit tired of the beans and want to try something new. She sent me a link for Mistobox but wondering if anyone had recs for good coffee subscriptions and/or if I should just shop for beans in NYC. Thanks!
Parlor coffee in Brooklyn!
Sey.
I love Sey but this is most likely not a great recommendation for OP as all of their stuff is very light. The Bambino Plus isn't a particularly great espresso machine (and, OP, what grinder do you have?) but even with a great grinder and espresso machine it is a challenge to extract light roasts high enough to taste balanced. As far as cold brew goes, very light roasts are often just weirdly sour while still having some of the chocolate kind of notes that are sort of the definition of cold brew, but the fruit sweetness that these types of beans have typically doesn't come through very well.
I just bought a kingrinder k1 (I got it on a good sale) Any tips and tricks to using it? I mostly plan on using it for pour overs, but if it's good for espresso I may give it a shot to see how it compares to the grinder built into my machine
Most basic tip would be, when you're dialing in with your method and recipe, start on the coarse side and adjust finer for each subsequent brew. You'll likely reach a window of grind settings where it tastes smooth, and then finer from there, it'll taste harsh and bitter. For espresso, one way to get to a good grind size quickly would be to feel it between your fingers. Watch what Lance does at the start of dialing in a mystery coffee: [https://youtu.be/6DWa3xqnWUs](https://youtu.be/6DWa3xqnWUs)
Hi! I'm about to buy a used Ditting KR 804 grinder. I asked the seller for some photos of the burrs (since they've never been replaced and I know replacing them is pretty expensive). What am I looking for to understand how much life the burrs have left in them? Any advice on this (or any tips about buying a Ditting KR 804 in general) is really appreciated!
Unless they have huge dings in them, it is very difficult to tell if they are particularly sharp or worn out just by looking at them. Only way to know for sure is to taste. If that isn't possible, then I would only offer a price that basically assumes that you'll have to replace the burrs.
Great tip thanks! We agreed on a price that I'm happy with, even if I have to change the burrs!