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Jake88
George Mason Fan
LSU/Saints Fan
Member since Apr 2005
39962 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
quote:

Add coffee and water to a vessel (jar, pitcher, whatever), stir, cover, and let sit on your counter top for 20 hours.
Image: https://i.ytimg.com/vi/waEC-8GFTP4/maxresdefault.jpg


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180
BigPerm30
Chicago Cubs Fan
Member since Aug 2011
14608 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
quote:

It can be, but when brewed as a non-concentrate it can also be light bodied, peanut butter/chocolate flavors (especially in Brazilians), it can be refreshing and still pack a punch of caffeine.


Image: http://coffeegeek.com/images/53931/icetower-11.jpg


Do you like these types of set ups? That’s what French Truck does. I was thinking about making something for the house.


NOLATiger71
LSU Fan
New Orleans
Member since Dec 2017
989 posts
 Online 

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
So you brew your cold drip not as a concentrate, interesting. I do 10 C of water for 16oz of coffee then cut in half with water.


I B Freeman
Member since Oct 2009
22562 posts
 Online 

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
RaceTrac does have good coffee-their machines grind it to order by the cup. The upgrade of convenience store food the last five years has been great for road warriors!

I do like to make coffee in the old blue coated Cajun pots when I have time. It is basically a French press.

Community dark is consistent and is a very good cup of coffee.


Sherman Klump
UConn Fan
Wellman College
Member since Jul 2011
3357 posts
 Online 

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
You’re really making me want to go balls deep into the coffee game.


fightin tigers
Downtown Prairieville
Member since Mar 2008
47468 posts
 Online 

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
quote:


I do like to make coffee in the old blue coated Cajun pots when I have time. It is basically a French press


Kind of like turkish coffee. Love a dash of cardamom.


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Sherman Klump
UConn Fan
Wellman College
Member since Jul 2011
3357 posts
 Online 

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
So what beans should I grab for your cold brew recipe?


MiloDanglers
Ole Miss Fan
on a dock on a bay
Member since Apr 2012
5900 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Can you explain your Chemex method exactly?

What about paper filters for the Chemex, what is the best out there?


BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
We used these years ago, not bad but super fragile and time consuming.
You can achieve a similar body/taste using an iced chemex or full immersion brew (french press with an additional step of filtering through paper/metal), subtracting the weight of the ice from the water used to brew.


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40
BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
20 cups of water would be 167 oz, pretty much the exact 1/10 ratio.
But definitely try a non-concentrated brew! Highly recommended.
Also, filtering through paper will clean it up a ton!


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30
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BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Do it!
Fair warning, what started all of this for me was a bag of green coffee from Amazon.
You don't even have to roast.
Find a bag of naturally processed Ethiopian Kochere from any specialty roaster, something with tasting notes that include Blueberry.
You won't ever look back.


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50
BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Chemex brand filters always.
Rinse filter with hot water just before brewing, dump the water, readjust filter.
32 grams coffee (med/coarse grind), 575 grams of water just off boiling.
75 gram bloom for 30 seconds, then 100 gram pulses of water (use a gooseneck kettle) with 10-15 second pauses between pulses until you reach 575 grams. Let finish, pull the filter, swirl and go for it!
Takes some practice, but well worth it!


BRPHXCoffee
LSU Fan
Member since Oct 2019
59 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
If you want chocolate and peanut butter notes, find a Brazil Mogiana from any specialty roaster.
If you want to get crazy with it, find a washed or full natural Ethiopian, something like a Guji or Konga.
Sumatrans will usually give you more tobacco, leathery notes, which aren't necessarily bad either.
I've also made six different single origins and blended them at different ratios once brewed and extracted. Super fun to do, but time consuming.


jordan21210
USA Fan
Member since Apr 2009
10403 posts
 Online 

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
+1 on the Ethiopian beans. I’m far from a coffee aficionado but if I ever see Ethiopian on a pour over menu, 100% ordering.


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40
Pettifogger
Arkansas Fan
Member since Feb 2012
56591 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Any certified drip/pour over machines you particularly like beyond technivorm, etc.?


notiger1997
Metairie
Member since May 2009
43428 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Why do you think it is that so many people down this way swear by and stick with only Community? I'm guessing it's because it's what they grew up on.
I don't think it's good and I've had someone in the industry tell me that they are pretty bad at having pallets and pallets sitting in the warehouses so it's usually not all that fresh when it gets into the stores.


KamaCausey_LSU
Member since Apr 2013
6790 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
I find a lot of the African sourced beans to be almost sour to me. Is that a character of the beans or is it brewing method dependent? I typically use a french press or pour over with a metal filter, should I just take the extra step to use a paper filter to catch some of the oils?

Got a subscription (Atlas Coffee Club) for Christmas last year and find I prefer Central/South American beans.
This post was edited on 10/22 at 9:36 am


GatorReb
USA Fan
Dallas GA
Member since Feb 2009
7880 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
Where is the best place to purchase green coffee beans from?

Very interested in this thread. Just curious where the best place to actually purchase it from


SSpaniel
Memphis Fan
Germantown
Member since Feb 2013
20529 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
That's a far cry from my grandfather's percolator on the stove top filled with Folgers. Folgers because, well, it was mountain grown.

Image: https://i.pinimg.com/originals/47/3b/bf/473bbf8328de2aae71520ad3451b9e7c.jpg width=350


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Hulkklogan
LSU Fan
Baton Rouge, LA
Member since Oct 2010
37967 posts

re: Noticed a lot of coffee questions lately, specialty coffee industry pro AMA
quote:

Starbucks burns the hell out of their coffee though. The lightest option they have (blonde) is still a post-second crack coffee (435 degrees F), and once you hit anything over 410 degrees F you'll start to taste more and more burnt/bitter/ashy notes.


I'm far from an expert but my theory behind this is that most people don't drink Starbucks black - they get mixed drinks, or at least coffee with cream & sweetener. Mixed into drinks, it provides a strong bitter 'coffee' flavor that stays pronounced even though a lot of their drinks are basically milk shakes. I really like their nitro cold brew with sweet cream foam - but there you have it, it's got that signature strong roast with sweetened cream. It also allows them to get shitty beans like you point out.


At home and at specialty coffee places you very rarely see anything close to as dark a roast as Starbucks. Community dark is close and I hate it.

My favorite single origin tends to be Ethiopian.
This post was edited on 10/22 at 10:51 am


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