Coffee

Trevor Morley's Tache said:
Gaggia classic is a great machine, and open to being modified (rabbit hole).

Varying the grind size (non-pressurised basket) to control the brew time to get that perfect shot is an art form.
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It is mate. I’d seen the modifications a few years back but never got that far.
I’d probably look into a dual boiler machine before doing all that because of time now.

Are you referring to to the aero press when it comes do grind size?
There were rumours of a mythical crema from them but I’ve yet to discover (metal filter?).

The chemex looks v Instagram ready…might look into them too.

heart & graft seem like a great bunch.

Worker Bee making waves (honey) now too.
 
somapop said:
It is mate. I’d seen the modifications a few years back but never got that far.
I’d probably look into a dual boiler machine before doing all that because of time now.

Are you referring to to the aero press when it comes do grind size?
There were rumours of a mythical crema from them but I’ve yet to discover (metal filter?).

The chemex looks v Instagram ready…might look into them too.

heart & graft seem like a great bunch.

Worker Bee making waves (honey) now too.
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Espresso grid size is one of the variables (the other being tamp) used to control the flow rate of the shot in pumped espresso machines. 25-30 seconds being considered in the ball park of optimum.

You certainly wont get traditional crema using an Aeropress as it doesn't really produce much pressure. Metal filters won't make a difference, and I certainly wouldn't consider using one for anything other than brewing inverted method. Metal filtered Aeropress brews are certainly more 'textured' than paper filtered.
 
Trevor Morley's Tache said:
Espresso grid size is one of the variables (the other being tamp) used to control the flow rate of the shot in pumped espresso machines. 25-30 seconds being considered in the ball park of optimum.

You certainly wont get traditional crema using an Aeropress as it doesn't really produce much pressure. Metal filters won't make a difference, and I certainly wouldn't consider using one for anything other than brewing inverted method. Metal filtered Aeropress brews are certainly more 'textured' than paper filtered.
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Ahh - yes, I thought you were talking about grind for aeropress.
Aye, been doing all that other stuff for some time (though had a break from it all after a seperation)

Re crema in Aeropress, I did read that the pressure for crema isn't everything and actually other variables are more important. I'll try and dig it out but I think we're erring towards the holy grail.

Enjoy the process (a lot of this coffee stuff is about the theatre and routine for me, but the coffee has to be good).

My Gaggia Classic won't turn on at the moment so I suspect I need a new part (it's an old machine that I bought on Ebay around ten years ago). I've already changed a valve on it, but a poetic work horse of a machine :)
 
Mother-in-Law got me some of this stuff, for Christmas. Only had one cup and it felt like I'd double dropped 2 E's.
Dare not touch the rest of it. Think she's plotting to kill me off.
41HyWNhN5pL._AC_.jpg
 
I love that I can program my coffee machine to have a full pot of coffee ready for me as I wake up. I don't really care what the coffee is (normally an Aldi version of a Colombian blend). I just love that its ready. Pour a mug full, whack the rest in a flask, and I'm good to go. I work from home, so I don't even need the flask, but it means I don't even have to go all that way downstairs to pour another later on.
 
I've got a Tassimo Pod Machine. Missus got me it. Its a lot more basic than some of the machines mentioned in here but far more enjoyable than the instant coffee that I usually drink.
 
Café Direct Machu Pichu ground coffee.
Couple of desert spoons into the plunger, pour over (just off) boiled water. Stir, then wait three mins before plunging. Then a teaspoon of dark muscavado suger. Awesome!
 
Supernova0610 said:
Mother-in-Law got me some of this stuff, for Christmas. Only had one cup and it felt like I'd double dropped 2 E's.
Dare not touch the rest of it. Think she's plotting to kill me off.
View attachment 26054
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Ha, ha...

That stuff is pretty brutal. I got some Death Wish coffee last time I was in the US. I could see Wifi.
 
I drink white coffee.
I'd like to drink black but don't particularly like the taste. Do coffee lovers think it would be possible eventually to prefer it black if I keep drinking without milk ?
ie, perseverance.
 
Bill Walker said:
I drink white coffee.
I'd like to drink black but don't particularly like the taste. Do coffee lovers think it would be possible eventually to prefer it black if I keep drinking without milk ?
ie, perseverance.
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Yes definitely. First off, do you know what you are drinking or is it just black coffee to you. Second are you drinking the granuals, Nescafe type shite ? If so don't. 3rd, for a moment think sugar. You have to learn to live without it, milk is the same. The milk, depending on what kind, is giving it a totally different flavour. Finally, no decent coffee is sold by strength.

Oh and one other thing, try what the italians do, (mainly with expresso) they sip water after each sip.
 
When The Levee Breaks said:
I've got a Tassimo Pod Machine. Missus got me it. Its a lot more basic than some of the machines mentioned in here but far more enjoyable than the instant coffee that I usually drink.
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The pods are really expensive and I’ve been looking into a Siemens coffee bean machine at around 600 quid. The initial outlay seems a lot but I’m sure it will pay for itself as we drink a fair bit of coffee
 
Bill Walker said:
I drink white coffee.
I'd like to drink black but don't particularly like the taste. Do coffee lovers think it would be possible eventually to prefer it black if I keep drinking without milk ?
ie, perseverance.
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Coffee is as complex as wine. Assuming you’re drinking real coffee through something like a V60, maybe start with lighter roasts and go for something with a flavour profile you like. More fruity, lighter coffees tend to be much nicer without milk.

Having said that there’s nothing wrong with liking a bit of milk in your coffee. I do with darker, more caramel/chocolatey tasting coffees.

A starting point would be to head to your nearest speciality coffee shop and ask the barista for advice and guidance. If they’re any good they’d buzz off helping you out and having a chat.
 
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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?
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Pop a bit of good quality dark chocolate in with the beans n’all mate… coffee and chocolate were meant for each other!
 
Bill Walker said:
I drink white coffee.
I'd like to drink black but don't particularly like the taste. Do coffee lovers think it would be possible eventually to prefer it black if I keep drinking without milk ?
ie, perseverance.
Click to expand...
I used to have two sugars in mine but most days of the week I have black no sugar, no milk. Mind you, I often have a croissant or sometimes a sweet biscuit with it, so that helps!

Not had sugar in my coffee for nearly three years now ...... except that I do have a couple every week with some of that fancy dan syrup in.
 
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