This is a thread about coffee. If you want to know something about coffee or want to educate people about the brilliance of the bean, feel free to elucidate here.
I'll start.
I recently had to sell my Gaggia Classic because I needed to buy a thing (D&D Beyond, I'm looking at you). I wasn't using it very much simply due to not being able to afford good beans in my area, and it having a pressure issue I never got around to fixing.
But that's OK because I recently also drastically changed my diet due to liver issues which had the consequence of dropping my food budget significantly, to the point of being able to afford coffee beans again. That, and I also found my old coffee roaster who had shut down his bricks'n'mortar location due to retirement. He still sells via his website. So now I have award winning, fresh roasted beans again! Yay.
Oh, and I prefer an AeroPress these days anyway. Mainly due to it being less hassle than warming up the boiler for 15 minutes just for one coffee.
My current recipe is 22g of beans, 220g of water. However, due to also no longer having a kettle (my variable temp Sunbeam broke :( ), I do it in a unique way.
First, I prep the AeroPress inverted, of course, weigh the beans, and boil some water in a spare plastic Keepcup in the microwave. Yes, the microwave. Use that water to fill the AeroPress (with the stirrer in) to preheat it and wet the filter. Then I measure out 220g of filtered water and boil that. While boiling, I drain and neaten the filter (it usually buckles and ripples), put the stirrer in my glass KeepCup, pour the hot water out of the AP and into the KC, and grind the beans into the AP.
By the time I've finished grinding, the water is ready to go from the microwave. A quick stir for 20 seconds and let steep for a minute. Then use the water from the preheated KC to clean the stirrer, put the filter cap on, KC firmly on top, flip, rattle a bit to make sure that the grounds flatten out evenly, and then slowly press for about 20 seconds, making sure to stop before hitting the crema/oils.
Sure, it takes me a good ten minutes to make a cup, but dammit, it's worth it!
Aeropress FTW, but I'm a little less scientific than you. Beans in the grinder (boutique coffee roaster where I am). Depending on whether I'm doing french press or espresso in the aeropress, what comes out comes out. Pour in requisite amount of water... that's about enough. In the french press set a timer for 4 minutes less however many seconds I think I've taken to get from the coffee pot to the microwave timers, or whatever mood I'm in. Aeropress espresso, count slowly to 30 (seconds is the idea). If a latte, milk in one of those pump frothers and voile. It's not very accurate, but much better than a bunch of cafes I've tried.
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Hi, I'm 100pctOGL and I'm a coffee snob.
This is a thread about coffee. If you want to know something about coffee or want to educate people about the brilliance of the bean, feel free to elucidate here.
I'll start.
I recently had to sell my Gaggia Classic because I needed to buy a thing (D&D Beyond, I'm looking at you). I wasn't using it very much simply due to not being able to afford good beans in my area, and it having a pressure issue I never got around to fixing.
But that's OK because I recently also drastically changed my diet due to liver issues which had the consequence of dropping my food budget significantly, to the point of being able to afford coffee beans again. That, and I also found my old coffee roaster who had shut down his bricks'n'mortar location due to retirement. He still sells via his website. So now I have award winning, fresh roasted beans again! Yay.
Oh, and I prefer an AeroPress these days anyway. Mainly due to it being less hassle than warming up the boiler for 15 minutes just for one coffee.
My current recipe is 22g of beans, 220g of water. However, due to also no longer having a kettle (my variable temp Sunbeam broke :( ), I do it in a unique way.
First, I prep the AeroPress inverted, of course, weigh the beans, and boil some water in a spare plastic Keepcup in the microwave. Yes, the microwave. Use that water to fill the AeroPress (with the stirrer in) to preheat it and wet the filter. Then I measure out 220g of filtered water and boil that. While boiling, I drain and neaten the filter (it usually buckles and ripples), put the stirrer in my glass KeepCup, pour the hot water out of the AP and into the KC, and grind the beans into the AP.
By the time I've finished grinding, the water is ready to go from the microwave. A quick stir for 20 seconds and let steep for a minute. Then use the water from the preheated KC to clean the stirrer, put the filter cap on, KC firmly on top, flip, rattle a bit to make sure that the grounds flatten out evenly, and then slowly press for about 20 seconds, making sure to stop before hitting the crema/oils.
Sure, it takes me a good ten minutes to make a cup, but dammit, it's worth it!
Aeropress FTW, but I'm a little less scientific than you. Beans in the grinder (boutique coffee roaster where I am). Depending on whether I'm doing french press or espresso in the aeropress, what comes out comes out. Pour in requisite amount of water... that's about enough. In the french press set a timer for 4 minutes less however many seconds I think I've taken to get from the coffee pot to the microwave timers, or whatever mood I'm in. Aeropress espresso, count slowly to 30 (seconds is the idea). If a latte, milk in one of those pump frothers and voile. It's not very accurate, but much better than a bunch of cafes I've tried.