[Thorzdad]

Originally Posted by Laminar 

I don't know if I've had a reeeeeal espresso.

Well then, son, march yourself to your local real coffee shop (i.e. not Starbucks. Their espressos are terrible) and get one. They’re inexpensive and tasty (imho, of course)

Just make sure you get it brewed into an actual, tiny, demitasse cup. Espresso in a paper cup is just a sad, sad thing.

[turtle777]

Even local coffee shops are a hit and miss.
Heck, even if you have good equipment, fresh ground beans and good skills / process, you’re not going to always get the perfect shot.

My standard for espresso was set at an espresso bar in Milan, Italy.
It’s what they call the “God shot”.
It will guide you on your journey :-)

Seriously though, I’m not sure I recommend people getting into it too much. It’s a rabbit hole. If you are happy with something, enjoy it and don’t try to hard. Some things can not been un-tasted.

-t

[reader50]

Originally Posted by turtle777 

My standard for espresso was set at an espresso bar in Milan, Italy.
It’s what they call the “God shot”.

Awesome name for a drink. That's good marketing.

[Brien]

Originally Posted by turtle777 

Even local coffee shops are a hit and miss.
Heck, even if you have good equipment, fresh ground beans and good skills / process, you’re not going to always get the perfect shot.

My standard for espresso was set at an espresso bar in Milan, Italy.
It’s what they call the “God shot”.
It will guide you on your journey :-)

Seriously though, I’m not sure I recommend people getting into it too much. It’s a rabbit hole. If you are happy with something, enjoy it and don’t try to hard. Some things can not been un-tasted.

-t

So true. Can’t do cheap coffee. Or food. Or liquor.

[ShortcutToMoncton]

Originally Posted by turtle777 

Seriously though, I’m not sure I recommend people getting into it too much. It’s a rabbit hole. If you are happy with something, enjoy it and don’t try to hard. Some things can not been un-tasted.

-t

This!

[subego]

Here’s something I don’t understand.

When I get a fresh ground bag, there are tan colored flecks in the mix.

Those are gone by the end of the bag.

What are they? Where do they go? Are they changing color, or do they just live at the top of the bag?

[subego]

Originally Posted by Laminar 

My old work had a pod-based espresso machine. That taste was wildly different than going to Starbucks or a local coffee shop and asking for an espresso. I don't know if I've had a reeeeeal espresso. I do know that back when I was in South America I wasn't into coffee at all and didn't take the opportunity to try any even though I was offered.

I have an... acquaintance, who lives in Columbia, and she bitches about Starbucks espresso every time she’s here.

I used to go out of my way to find a Starbucks so I could order what I call a “spite latte”.

[Brien]

Originally Posted by subego 

Here’s something I don’t understand.

When I get a fresh ground bag, there are tan colored flecks in the mix.

Those are gone by the end of the bag.

What are they? Where do they go? Are they changing color, or do they just live at the top of the bag?

Could be chaff?

[ghporter]

One great use of an Americano is to get a cup faster than having to wait for a pour over. $tarBucks stops brewing decaf ANYTHING after some time late morning. Uh, barista...I want coffee but I want to sleep later too.

So the only option for brewed coffee is to ask for a pour over of decaf, which takes something like 10 minutes if the place is at all busy. But a decaf Americano takes about 2.5 minutes, even if they're busy, because it's an espresso drink.

I don't know about other coffee shops. Small coffee places are rare around here, and often have the life expectancy of an overly hip pizza place (i.e. 6-10 months usually).

Side note, "Urban Bricks" pizza showed up in San Antonio with their "Legalize Marinara" ad pitch and a bunch of stores popping up. Then they ran for a while, and were less and less busy, and then they started closing.... We tried them, but between their assembly line paradigm and the LOUD pop music they played, we didn't try them much. I wonder if that was their problem.

[subego]

Originally Posted by Brien 

Could be chaff?

That makes sense... I just expected a more even distribution throughout the bag.

[Laminar]

Had a couple of Starbucks cold brews over the weekend - something something caramel cream cold brew. Was tasty and got me through spending time with my parents at the park.

[subego]

My friend who drinks the Dunkin’ pods has been raving about the Starbucks cold brew.

The salted caramel Frappuccino with a shot of cold brew is my go-to bottled coffee.

[subego]

Out of straight Ethiopian, so I got a bag cut with Bolivian on the barista’s recommendation.

Too bitter. I’m sticking with the Burundi as my alternate.

[subego]

Ethiopian is back!

Tried the Metad Chelbesa Natural. Better than the Bolivian blend, and I think I like it more than the Metad Buku washed, but the Gesha Washed is still the best.

[subego]

I just realized I’ve become the asshole who talks about coffee no one has ever heard of.

[ghporter]

The term "asshole" only would apply if you were being extra snooty and behaving all superior. Instead you come across as an enthusiast.

Since you have been talking about coffees "no one has ever heard of," I've been exposed to options I didn't know about before. That's enthusiasm. If you'd come across as "you plebs just don't know what real coffee is," that's a different story.

[subego]

Still think I’m an asshole.


Out of Ethiopian again. They waved a bag of Kenyan at me and said “this okay?”

I replied yes before I remembered the Burundi.

It’s good. Maybe even better than the Burundi. It’s definitely better than my last bag of Ethiopian, which was... off. I’m thinking maybe it was ground incorrectly. The brew wasn’t the right color, either.

[reader50]

That coffee must be good, when you're posting at 3AM. Plenty of kick.

I made the mistake of sipping some Dr. Pepper one night, before going back to bed. Noticed 20 minutes later, that I was wide awake. I guess that explains the name.

[subego]

The sad thing is I just slammed a whole pot, and still feel pretty sleepy.

[OreoCookie]

Seems like we have similar taste in coffee, I have had Kenyan coffee as well today. And I very much like Ethiopian coffee, too.

[subego]

Originally Posted by OreoCookie 

Seems like we have similar taste in coffee, I have had Kenyan coffee as well today. And I very much like Ethiopian coffee, too.

I’d recommend trying some from Burundi. Just finished off a bag, and then Buku Ethiopian was back in stock so I got to compare them bean-to-bean. From my roaster at least, they’re near equals.

The ultimate test will be when the Gesha Ethiopian comes back in season.

[subego]

Ethiopian is back! Illubabor Forest washed this time.

Kinda like the Burundi more, even though my last pot was from a week old grind. Less bitter.

[Brien]

Just finished a bag of bedhatu, probably best bag I’ve ever had.

[subego]

Warming up to this batch of Ethiopian. I’m beginning to think I always need a bit of time to acclimate.

[subego]

Buku’s back... back again.

Same deal. I’m not thrilled with the first pot. Too bitter.


Edit: added more cream, which helps.

[Brien]

Just picked up two more ethiopians:
- Reko Yirgacheffe (Temple Coffee Roasters)
- Yukro (Merit Coffee)

[subego]

Far worse than being out of Ethiopian, I’m out of cream, and have to settle for half and half.

Ew.

[ShortcutToMoncton]

There is some small irony with this seeming obsession for the perfect coffee—then dumping a bunch of cream in there.

Just go with a small splash of milk if you have to!

[subego]

I think I’ve mentioned before, I’m pretty sure I like the cream more than the coffee.

[Brien]

Breve?

[subego]

Now they’re out of half and half.

Down to whole milk.

[Laminar]

Ever since son's school went online-only, they've been offering free grab-and-go lunches that include a lunch, a breakfast, a chocolate milk, and a skim milk. We now have like 8 cartons of skim milk in the fridge and no idea what to do with them. No one will suffer through the white water.

[subego]

I like it in cereal, but I started getting Lactaid milk, which is 2% only.

I could take the pills instead, but Lactaid nukes their milk or something, and it lasts way longer than normal milk.

So far, in coffee, the whole milk has been a low enough dose it isn’t bothering me.

[andi*pandi]

Originally Posted by Laminar 

Ever since son's school went online-only, they've been offering free grab-and-go lunches that include a lunch, a breakfast, a chocolate milk, and a skim milk. We now have like 8 cartons of skim milk in the fridge and no idea what to do with them. No one will suffer through the white water.

food pantry will take them?

[reader50]

A few weeks ago, a delivery company mistakenly dropped off a case of infant formula. Shipping label blew off the box before I found it, so no idea who it was going to. Or who shipped it. I've been offering it around, but no one nearby has an infant.

I have tried to talk a couple people into using it in their coffee. Told them it would make them feel younger. No dice so far.

[andi*pandi]

There is no doubt a women's shelter or pantry who will take that. It does keep.

[subego]

The whole milk is actually growing on me, but I do not like 12 oz. Dixie cups.

16 oz. Chinet FTW. More coffee, better lid.

The Dixie cups do have a pleasant texture, tho.

[subego]

I have Buku. I have cream. I have Chinet cups.

[The Final Shortcut]

Ok. So my Nespresso machine broke, and due to lockdown and an outbreak at a local postal facility it will take months for a warranty replacement.

After a week of instant coffee, this weekend I grabbed a Baratza grinder and now I’m hunting for a Technivorm drip machine. Back in the game, baby.

What Kicking Horse did you like? Visited their headquarters a couple years back—I think they’ve been bought out by a conglomerate but they were a fun Canadian success story.

[subego]

I had to go back in the thread to check. Looks like between the Kick-Ass and the 454 Horsepower I liked the latter more. I wanted to try a lighter roast but couldn’t find any.

Definitely among the better choices which can be found at Kroger, but in general I’m sticking with Ethiopian from the roaster down the street.


I’m also beginning to think I just need to get a good grinder.

[The Final Shortcut]

Forgive me if you said already—are you a drip method person? What type of machine?

[subego]

Yes, drip!

I originally had a $30 flat-bottomed Mr. Coffee, which was too weak for my tastes, and had no strength setting.

Replaced it with a cone Ninja brand. Cost about double, and had decent Amazon reviews. Paper filter on the “rich” (it only has “rich” and “not-rich” as options) setting was the right strength for me, though I’ve had people who drink it black want to water it down.

The nicest feature the Ninja has is the water tank is removable, so you can fill it directly at the sink instead of filling the carafe with water and pouring it into the tank.

[The Final Shortcut]

Yes, I like that. I like the Ninja. The Technivorm doesn’t have the removable tank and it’s pretty tall, so it’s actually going to be annoying to get water into it. I’m about to re-do the half-bath adjacent to the kitchen and was planning on possibly running an extra water line for a wall tap above the machine.

[subego]

Barista pimped a blend with some Ethiopian. Also has Guatemalan and Mexican.

Not bad!

[subego]

Weighing whether coffee is worth dealing with -3°

[Thorzdad]

I vote "no".

[subego]

I decided it was... twice.

I somehow forgot it opens at 7 and not 6, so I got there at 6:40 the first time.

At least the wind died down for the second trip.

[reader50]

I'm not a coffee person, so not sure if this is an obvious suggestion.

Water usually has a flavor. With city water, it's often a chlorine flavor. Have you tried making coffee with distilled water? See if it gives the flavor more punch, by removing background noise.

[subego]

Never tried distilled, but when making it for the production I use bottled water. It’s been awhile though, so I don’t remember the difference.

As an aside, because of the lake, the tap water here is really good as far as city water goes, though it’s ultra-mineral heavy in my building. I can’t leave a dish in the sink unless I want hard water spots.

[subego]

The Yandaro from Burundi is in season. It’s excellent.


Edit: a little weak in the caffeine department, though.