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Message
re: Coffee aficionados--looking for product specific advice to up my coffee game
Posted on 5/11/16 at 10:31 am to ruzil
Posted on 5/11/16 at 10:31 am to ruzil
quote:
What is the advantage to the ceramic burrs over metal?
I use ceramic, but the ceramic vs metal debate is tiresome. Now, using a burr over a blade, on the other hand...
0
Posted on 5/11/16 at 10:38 am to McLemore
Kona is some good shite. A friend got me some when she went to Hawaii. I probably wouldn't buy it often with my own money though. You could try the blends, but know that they are only required by law to have 10% of the real deal. That goes for Jamaica blue mountain too. It's usually mixed with some decent Colombian or Guatemalan, but it's not the same.
Dark roasts are mostly shite IMO. Too much caffeine lost and I drink coffee mostly for the caffeine.
Dark roasts are mostly shite IMO. Too much caffeine lost and I drink coffee mostly for the caffeine.
Posted on 5/11/16 at 10:47 am to hungryone
The new Baratza is pretty cool. It has a unique burr design where the outer rim rotates and the center burr stays stationary. It passes directly through with almost no retention.
Posted on 5/11/16 at 10:50 am to RaginCajunz
What does the board feel about Bialetti pots for making espresso?
Posted on 5/11/16 at 11:02 am to ruzil
Orleans Coffee Exchange ...actually I think they dropped the "exchange" from their name now.
Anyway, this is great stuff. They supply many of the elite restaurants in the city as well as independent coffee shops. They are internet order only unfortunately, but it's worth the shipping cost. You pay around $10 a pound, and they have a vast selection.
Their creole chicory coffee is the GOAT. I brew mine with a BUN maker at work and at home with vietnamese phins
If you like iced, then buy a toddy and get the vieneseblend.
I personally drink the Royal Street blend the most and brew it in a french press. IMO, the french press is the single best coffee maker to have.
I find the key to a good brew is 1Tbs coffee to 1cup water. I know some pure coffee aficionados that measure by weight, but I keep it simple. These three above items are what I use consistently, and they all produce fine coffee.
Anyway, this is great stuff. They supply many of the elite restaurants in the city as well as independent coffee shops. They are internet order only unfortunately, but it's worth the shipping cost. You pay around $10 a pound, and they have a vast selection.
Their creole chicory coffee is the GOAT. I brew mine with a BUN maker at work and at home with vietnamese phins
If you like iced, then buy a toddy and get the vieneseblend.
I personally drink the Royal Street blend the most and brew it in a french press. IMO, the french press is the single best coffee maker to have.
I find the key to a good brew is 1Tbs coffee to 1cup water. I know some pure coffee aficionados that measure by weight, but I keep it simple. These three above items are what I use consistently, and they all produce fine coffee.
Posted on 5/11/16 at 11:04 am to whatchamacallit
A Bialetti is a moka pot...as mentioned in my previous post, my favorite way to make coffee at home when I have time.
ETA: Definitely Orleans Coffee....if you like independent coffee shops around NOLA, there is a good chance you're drinking OC roasted beans. OC sells direct to consumers and is happy to help you find something you like. OC's crema and italia espresso roasts are my local go-to coffee.
ETA: Definitely Orleans Coffee....if you like independent coffee shops around NOLA, there is a good chance you're drinking OC roasted beans. OC sells direct to consumers and is happy to help you find something you like. OC's crema and italia espresso roasts are my local go-to coffee.
This post was edited on 5/11/16 at 11:13 am
Posted on 5/11/16 at 11:07 am to RaginCajunz
quote:
The new Baratza is pretty cool. It has a unique burr design where the outer rim rotates and the center burr stays stationary. It passes directly through with almost no retention.
Gwetting that 270W as soon as it releases.
Posted on 5/11/16 at 11:40 am to ruzil
Drip and auto pour over coffee makers are getting better with temp control. I went from press to aero press to moka pot to moker brewer and now I'm using a Kitchenaid auto pour over. I just missed the convenience too much. Look for an SCAA certified brewer if going that route, and you'll probably get pretty strong results.
I grind daily with an Oxo burr grinder.
Until recently I used Tarrazu from Costa Rica, have recently tried some Bali coffees I've enjoyed.
I grind daily with an Oxo burr grinder.
Until recently I used Tarrazu from Costa Rica, have recently tried some Bali coffees I've enjoyed.
Posted on 5/11/16 at 11:42 am to Midget Death Squad
quote:
I find the key to a good brew is 1Tbs coffee to 1cup water. I know some pure coffee aficionados that measure by weight, but I keep it simple. These three above items are what I use consistently, and they all produce fine coffee.
I personally do 9TBsp for 4 cups of coffee but I produce a concentrate that I end up diluting with some water on serve. This makes my cold brew last longer :)
Posted on 5/11/16 at 1:03 pm to ruzil
We were in Jamaica several years ago and came across Blue Mountain coffee, that shite is like jet fuel.
I am sure you will get several other ideas on here which is great, just offering my two cents.
I am sure you will get several other ideas on here which is great, just offering my two cents.
Posted on 5/11/16 at 2:30 pm to HoustonGumbeauxGuy
My current set up is an electric burr grinder, French press and Cafeciteaux beans (or WF beans). My old set up was a blade grinder, drip pot and River Roads medium roast.
I enjoy my coffee much more with my current set-up. The consistency of the burr grinder has been very nice. No more whole beans mixed with coffee dust when I brew. Never thought I would say this but I have developed an appreciation for a lightly roasted, black cup of coffee (no cream). I still add a little sugar however. I used to drink some bitter, burnt crap and load it up with sugar and cream.
I enjoy my coffee much more with my current set-up. The consistency of the burr grinder has been very nice. No more whole beans mixed with coffee dust when I brew. Never thought I would say this but I have developed an appreciation for a lightly roasted, black cup of coffee (no cream). I still add a little sugar however. I used to drink some bitter, burnt crap and load it up with sugar and cream.
Posted on 5/12/16 at 5:35 am to TH03
quote:
Kona is some good shite. A friend got me some when she went to Hawaii. I probably wouldn't buy it often with my own money though. You could try the blends, but know that they are only required by law to have 10% of the real deal. That goes for Jamaica blue mountain too. It's usually mixed with some decent Colombian or Guatemalan, but it's not the same.
Dark roasts are mostly shite IMO. Too much caffeine lost and I drink coffee mostly for the caffeine.
+1 all.
I've had "Kona" in Hawaii and "Blue Mtn" in Jamaica, and each was awesome, but that could've been mostly psychosomatic. Plus, that was before I really paid much attention to what I drank, so I wouldn't have legitimately known the difference. + likely hungover and/or Maui Waui influenced....
Oh, and to OP, I lied earlier about a Kitchen Aid bur grinder. I just noticed it's Cuisinart. Not the greatest invention since the bread slicer, but it works well for the price. I like to buy reasonably priced stuff and then upgrade and use the old stuff for my camper.
Posted on 5/12/16 at 10:43 am to ruzil
Have you heard of
BULLETPROOF COFFEE?
Before yall jump on my arse...
I only shared bc of those that may have not heard of it. And he asked for an idea to take his coffee to the next level...
There's no way I'm going through that much work for a cup of coffee!
BULLETPROOF COFFEE?
Before yall jump on my arse...
I only shared bc of those that may have not heard of it. And he asked for an idea to take his coffee to the next level...
There's no way I'm going through that much work for a cup of coffee!
This post was edited on 5/12/16 at 10:48 am
Posted on 5/12/16 at 11:19 am to LSUTIGERTAILG8ER
I tried the BPC and had mixed feelings. I did it for about 2 weeks. While I think I felt an energy and awareness boost, drinking it was a chore. The flavor wasn't bad, but all the fat turned my stomach the every time it hit the back of my throat.
Posted on 5/12/16 at 1:15 pm to ruzil
quote:
Coffee aficionados-
I am a Coffee aficionado. I started drinking a cup of Community Dark Roast with a bit of sugar and milk along with dry toast at age 5 while reading the morning paper before trudging off to 1st grade class.
I haven't brewed coffee at home in 15 years.
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