Coffee

F F

Fred_Quimby

Well-Known Member
Joined
28 Feb 2017
Messages
8,957
Location
Boston
Any coffee nuts on here. I have started experimenting with my filter coffee machine. Using boiling water, pour over coffee grounds first before putting in machine (fresh coffee beans from a coffee roaster) and it has made a huge difference to the taste of the coffee. I have disliked instant coffee for years and only used to drink tea.

I have been toying with the idea of getting a new machine - Sage Precision Brewer - as I don’t really want to go down the road of an espresso machine but I have been toying with the idea of using an aeropress or a V60 as you can, allegedly, get almost as good a brew for a fraction of the cost. Has anyone any experience of either of these methods or will I get a better brew with the Sage?
 
I've worked in the coffee industry for over 6 years, I run a sales team selling commercial coffee machines to cafes, restaurants and offices.

Not really had much experience of people using the Sage Precision Brewer to be honest with you, I tend to find that if people are looking at spending more than about £50 on something domestic coffee related they tend to go for a home espresso machine or bean to cup machine.

In our office we have both espresso and bean to cup machines, at home I just have a cafetiere, used to have a Moka Pot til I broke the arm. Morrisons do a brilliant "Winter Blend" ground coffee I'd really recommend.

Hate to be "that guy" but if you're looking at something like an aeropress, my director designed a product called The Oomph (he was on Dragons Den with it and got funding) which is going through the process of it's 2nd gen being manufactured -
 
I thought boiling water on coffee was a no no.
Anyway here it’s a cafetière for two daily mugs and a Moka pot for stronger after dinner coffee.
 
Last edited:
Fred_Quimby said:
Apparently it’s not as coffee is roasted at about 200 degrees.
Click to expand...

Water for coffee should never be boiling. It over extracts too quickly and often makes the coffee bitter.
It should be around 96 degrees C.
Try it.
I know I can tell the difference and much prefer coffee brewed just off the boil.
 
denislawsbackheel said:
Water for coffee should never be boiling. It over extracts too quickly and often makes the coffee bitter.
It should be around 96 degrees C.
Click to expand...
Every blend of coffee has it's sweet spot. That's why if you go into high end coffee shops they tend to have multi boiler machines or machines with independent temperature control. For an espresso machine ideally you would want the coffee to extract at somewhere between 90-94 degrees.
 
Since going off instant, I've used a stove-top coffee pot which makes enough for two strong cups. I used to have a coffee machine but found it was tepid by the time I finished faffing.
 
denislawsbackheel said:
Water for coffee should never be boiling. It over extracts too quickly and often makes the coffee bitter.
It should be around 96 degrees C.
Try it.
I know I can tell the difference and much prefer coffee brewed just off the boil.
Click to expand...
I think this might answer all your questions on brew temperature. James Hoffman is the Guru on coffee
 
Fred_Quimby said:
Any coffee nuts on here. I have started experimenting with my filter coffee machine. Using boiling water, pour over coffee grounds first before putting in machine (fresh coffee beans from a coffee roaster) and it has made a huge difference to the taste of the coffee. I have disliked instant coffee for years and only used to drink tea.

I have been toying with the idea of getting a new machine - Sage Precision Brewer - as I don’t really want to go down the road of an espresso machine but I have been toying with the idea of using an aeropress or a V60 as you can, allegedly, get almost as good a brew for a fraction of the cost. Has anyone any experience of either of these methods or will I get a better brew with the Sage?
Click to expand...
The 'bloom' phase. Also makes a difference if you make a little well in the middle of the coffee when you put it in the filter paper.

I use an Aeropress daily with freshly ground beans (game changer). Aeropress needs careful work to achieve consistency (grind size, brew time, temperature, agitation, brewing method), and V60 similarly.

Have a look at James Hoffman's channel on YouTube. He's a bit posh, but VERY knowledgeable.
 
Trevor Morley's Tache said:
The 'bloom' phase. Also makes a difference if you make a little well in the middle of the coffee when you put it in the filter paper.

I use an Aeropress daily with freshly ground beans (game changer). Aeropress needs careful work to achieve consistency (grind size, brew time, temperature, agitation, brewing method), and V60 similarly.

Have a look at James Hoffman's channel on YouTube. He's a bit posh, but VERY knowledgeable.
Click to expand...
Thanks. Am I correct in assuming that the aeropress gives you an espresso type output that you can then add hot water to make an Americano?
 
I’ve had a coffee grinder for some time now, and I’ve bought some beans. How much should I use for a couple of cups using a cafietiere? Love my cofeee.
 
Always grind your own beans for the best brew at home.

I too love 'ManCoco' but also 'Salford Roasters' and the more commercial 'Grumpy Mule'.For an excellent bargain brew look no further than Aldi's best range.

As for a machine,you needn't spend a fortune.....i have a Beko that cost approx £70 and its arguably better than the 400 notes Italian variety i had prior.
 
Fred_Quimby said:
Thanks. Am I correct in assuming that the aeropress gives you an espresso type output that you can then add hot water to make an Americano?
Click to expand...
You can brew at a higher coffee to water ratio and then 'let it down' with hot water. It all relates to the coffee to water ratio.

The biggest issue I find with getting a decent Aeropress brew is under extracted coffee that tastes sour. It's to do with the bitter tasting soluble compounds being more easily extracted from the ground coffee. If you grind too coarse, too low a temperature, not enough agitation, not enough liquid (free space for the coffee to move around) or don't leave it long enough you'll end up with a really sour tasting (as opposed to acidic) brew.

It takes a bit of faffing to get it right, but once you have your recipe nailed then its fairly repeatable.

There really is actual science behind it.
 
You must log in or register to reply here.
Unread Posts

Don't have an account? Register now and see fewer ads!

SIGN UP
Back
Top