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Life is too short for bad coffee - The Off Topic thread

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Comments

  • #632
    adrian522
    Moderators, Computer Games Moderators, Recreation & Hobbies Moderators, Sports Moderators Posts: 16,592 Mod ✭✭✭✭adrian522


    https://twitter.com/NicksCoffeeCo/status/1262311230070538241?s=19

    :(


  • #633
    Squidgy Black
    Registered Users, Registered Users 2 Posts: 21,814 ✭✭✭✭Squidgy Black


    adrian522 wrote: »
    https://twitter.com/NicksCoffeeCo/status/1262311230070538241?s=19

    :(

    If I remember correctly he'd been in a legal battle with the landlord for a while over the coffee booth, it's the same crowd that turfed out the Arts Centre and left the building sitting empty after they bought it.


  • #634
    Technocentral
    Registered Users, Registered Users 2 Posts: 6,113 ✭✭✭Technocentral


    Damo 2k9 wrote: »
    That bad? I wouldnt mind trying them, its just the amount of oil that I can visually see that is worrying me, dont want to F up the grinder in the BE.

    It had the same cheap bitter tang that instant coffee has, that just might be just me though


  • #635
    Technocentral
    Registered Users, Registered Users 2 Posts: 6,113 ✭✭✭Technocentral


    adrian522 wrote: »
    https://twitter.com/NicksCoffeeCo/status/1262311230070538241?s=19

    :(

    Passed by there earlier today and they were still open, thought that post meant they were gone.


  • #636
    adrian522
    Moderators, Computer Games Moderators, Recreation & Hobbies Moderators, Sports Moderators Posts: 16,592 Mod ✭✭✭✭adrian522


    In the times UK it says they destroyed the store room and left stock on the footpath, the alarm went off so the Gardai were called and put a stop to whatever was going on, its behind a paywall so I can't read the full thing.


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  • #637
    adrian522
    Moderators, Computer Games Moderators, Recreation & Hobbies Moderators, Sports Moderators Posts: 16,592 Mod ✭✭✭✭adrian522


    What sort of Brew Ratio do people normally use for making espresso?

    I always went with 1:1.5 or thereabouts. 16g in - 25g out.

    Reading online I see a lot of people using closer to 1:2 so 16g for a 32g output.

    I've been trying this and see some upsides, certainly easier to discern different flavours but you lose a little of the strength of the espresso.

    What way do you do it?


  • #638
    cnocbui
    Registered Users, Registered Users 2 Posts: 21,340 ✭✭✭✭cnocbui


    I fill the basket with as much as I can get in, mount it, turn it on, then turn it off when the colour of what's coming out no longer looks like coffee or something I'd like to drink.


  • #639
    adrian522
    Moderators, Computer Games Moderators, Recreation & Hobbies Moderators, Sports Moderators Posts: 16,592 Mod ✭✭✭✭adrian522


    cnocbui wrote: »
    I fill the basket with as much as I can get in, mount it, turn it on, then turn it off when the colour of what's coming out no longer looks like coffee or something I'd like to drink.

    But where's the scales and timer during all this?

    My coffee OCD wouldn't allow such a setup I don't think.


  • #640
    cnocbui
    Registered Users, Registered Users 2 Posts: 21,340 ✭✭✭✭cnocbui


    adrian522 wrote: »
    But where's the scales and timer during all this?

    My coffee OCD wouldn't allow such a setup I don't think.

    Scales? WTF?. What's the point - you can only get x amount into the basket and still be able to get it to mount on the machine. It's basically a known quantity that doesn't change - 1 slightly heaped scoop. That precise amount is disgorged from the grinder when the electronic control knob is set to point to a certain repeatable point on it's scale.

    Watching the colour of what's coming out involves a complex optical sensor, which is state of the art, and a neural processor that is the result of 3.6 million years of evolution and natural selection. Far, far more technically advanced than anything as crude as a timer!...pffft

    Real-time feedback loop - FTW.


  • #641
    The Nal
    Registered Users, Registered Users 2 Posts: 14,703 ✭✭✭✭The Nal


    Grind coffee. Fill basket/filter cup. Press the button/turn the dial, turn off the button/dial to desired strength. Drink. This is not complicated.


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  • #642
    J_E
    Closed Accounts Posts: 5,734 ✭✭✭J_E


    cnocbui wrote: »
    Scales? WTF?. What's the point - you can only get x amount into the basket and still be able to get it to mount on the machine

    Different beans will produce a different weight by volume - but it's what you're happy with that matters if you're only making it for yourself. I wouldn't be able to do it by volume - potentially bad/wasted shots make me sad.


  • #643
    cnocbui
    Registered Users, Registered Users 2 Posts: 21,340 ✭✭✭✭cnocbui


    J_E wrote: »
    Different beans will produce a different weight by volume - but it's what you're happy with that matters if you're only making it for yourself. I wouldn't be able to do it by volume - potentially bad/wasted shots make me sad.

    Speaking of sad....


  • #644
    Bigbooty
    Closed Accounts Posts: 229 ✭✭Bigbooty


    cnocbui wrote: »
    Speaking of sad....

    Coming into a thread and calling people sad... Is that not the very definition of a sad person?


  • #645
    adrian522
    Moderators, Computer Games Moderators, Recreation & Hobbies Moderators, Sports Moderators Posts: 16,592 Mod ✭✭✭✭adrian522


    adrian522 wrote: »
    What sort of Brew Ratio do people normally use for making espresso?

    I always went with 1:1.5 or thereabouts. 16g in - 25g out.

    Reading online I see a lot of people using closer to 1:2 so 16g for a 32g output.

    I've been trying this and see some upsides, certainly easier to discern different flavours but you lose a little of the strength of the espresso.

    What way do you do it?

    To answer my own questions I've been watching some James Hoffman videos on dialling in espresso, probably answered some questions but posed a whole lot more.

    https://www.youtube.com/watch?v=lFwJF-_SUr0


  • #646
    mad m
    Registered Users, Registered Users 2 Posts: 9,036 ✭✭✭mad m


    I’ve a Gaggia classic set up with Mahlkönig Vario grinder. I weigh out 19g of beans pop in hopper. Into portafilter and 30 seconds pulling a nice shot for an americano.

    Currently using Bell Lane Supernova Beans.


  • #647
    adrian522
    Moderators, Computer Games Moderators, Recreation & Hobbies Moderators, Sports Moderators Posts: 16,592 Mod ✭✭✭✭adrian522


    mad m wrote: »
    I’ve a Gaggia classic set up with Mahlkönig Vario grinder. I weigh out 19g of beans pop in hopper. Into portafilter and 30 seconds pulling a nice shot for an americano.

    Currently using Bell Lane Supernova Beans.

    But do you measure the output and do you adjust the grind based on how fast or slow the flow from the Gaggia is?


  • #648
    mad m
    Registered Users, Registered Users 2 Posts: 9,036 ✭✭✭mad m


    adrian522 wrote: »
    But do you measure the output and do you adjust the grind based on how fast or slow the flow from the Gaggia is?

    No I don’t measure output, just judge by flow ( two mice tails :D) . I have grinder set so get constant results , well results I like. Some beans I do have to go up or down a notch on grinder


  • #649
    mad m
    Registered Users, Registered Users 2 Posts: 9,036 ✭✭✭mad m


    adrian522 wrote: »
    But do you measure the output and do you adjust the grind based on how fast or slow the flow from the Gaggia is?

    So how would I go about getting better shots with my setup?


  • #650
    Mr Magnolia
    Moderators, Recreation & Hobbies Moderators Posts: 10,449 Mod ✭✭✭✭Mr Magnolia


    cnocbui wrote: »
    Speaking of sad....

    Either keep it civil or refrain from posting.


  • #651
    adrian522
    Moderators, Computer Games Moderators, Recreation & Hobbies Moderators, Sports Moderators Posts: 16,592 Mod ✭✭✭✭adrian522


    mad m wrote: »
    So how would I go about getting better shots with my setup?

    I would say, depending on the beans maybe start with a lower dose (maybe 18g) but if 19g suits you better then maybe leave it at that but with lighter roasts it will be more difficult to extract at a higher dose.

    I would also weigh the output. So when you pull the shot, how much does the espresso weigh after you've pulled it.

    I guess you should aim for around 38g of espresso (based on 19g of beans) in around 25-30 seconds.

    I'd adjust the grind (finer/coarser) depending on if the flow is too fast or too slow and work based off that.

    Try that and see do you notice any difference in taste.


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  • #652
    Hodors Appletart
    Registered Users, Registered Users 2 Posts: 2,814 ✭✭✭Hodors Appletart


    do you start the timer when you press the button or when the coffee starts to flow?


  • #653
    adrian522
    Moderators, Computer Games Moderators, Recreation & Hobbies Moderators, Sports Moderators Posts: 16,592 Mod ✭✭✭✭adrian522


    Hodors Appletart wrote: »
    do you start the timer when you press the button or when the coffee starts to flow?

    When you press the button I believe.


  • #654
    Flimsy_Boat
    Registered Users, Registered Users 2 Posts: 154 ✭✭Flimsy_Boat


    What does everyone think of Marks and Spencer's Single Origin coffee? I tried the Columbian one and it was divine, and less than 6 euro for 250g.

    That said, I'd been drinking Aldi's 100% arabica for 2 months prior. (I'm an impoverished student)


  • #655
    igCorcaigh
    Moderators, Recreation & Hobbies Moderators, Paid Member Posts: 12,961 Mod ✭✭✭✭igCorcaigh


    I find the coffee from my Aeropress very weak.
    I'm putting 2 or 3 big tablespoons in for one serving. Probably my technique, have been using 3fe and cloudpicker ground.

    Thinking of going back to the mocha pot. That made nice strong coffee using much less ground. More bang for buck.


  • #656
    dominatinMC
    Registered Users, Registered Users 2 Posts: 3,219 ✭✭✭dominatinMC


    igCorcaigh wrote: »
    I find the coffee from my Aeropress very weak.
    I'm putting 2 or 3 big tablespoons in for one serving. Probably my technique, have been using 3fe and cloudpicker ground.

    Thinking of going back to the mocha pot. That made nice strong coffee using much less ground. More bang for buck.
    If used right, I think the Moka Pot gives a great coffee. Underappreciated IMO


  • #657
    Technocentral
    Registered Users, Registered Users 2 Posts: 6,113 ✭✭✭Technocentral


    igCorcaigh wrote: »
    I find the coffee from my Aeropress very weak.
    I'm putting 2 or 3 big tablespoons in for one serving. Probably my technique, have been using 3fe and cloudpicker ground.

    Thinking of going back to the mocha pot. That made nice strong coffee using much less ground. More bang for buck.

    I just use an espresso machine now but from past experience a mocha pot makes a far more rich tasting coffee than the Aeropress alright.


  • #658
    cnocbui
    Registered Users, Registered Users 2 Posts: 21,340 ✭✭✭✭cnocbui


    igCorcaigh wrote: »
    I find the coffee from my Aeropress very weak.
    I'm putting 2 or 3 big tablespoons in for one serving. Probably my technique, have been using 3fe and cloudpicker ground.

    Thinking of going back to the mocha pot. That made nice strong coffee using much less ground. More bang for buck.

    Mocha pots do produce strong coffee, but they do it by superheating the water under pressure so the water is significantly above the ideal temperature for extraction, resulting in bitterness. There is even a paper where a couple of scientists measured and modeled what goes on in a mocha a pot with great accuracy. I'm sure I could find it again if you are interested.

    An espresso machine would be a better way to go. I spent several decades using a mocha pot before moving on to an espresso machine.


  • #659
    dominatinMC
    Registered Users, Registered Users 2 Posts: 3,219 ✭✭✭dominatinMC


    cnocbui wrote: »
    Mocha pots do produce strong coffee, but they do it by superheating the water under pressure so the water is significantly above the ideal temperature for extraction, resulting in bitterness. There is even a paper where a couple of scientists measured and modeled what goes on in a mocha a pot with great accuracy. I'm sure I could find it again if you are interested.

    An espresso machine would be a better way to go. I spent several decades using a mocha pot before moving on to an espresso machine.
    Superheating it - are you sure? Not sure how superheated steam can be achieved in the presence of water. Can you send on the paper if you get a chance, interested in reading it, cheers.


  • #660
    cnocbui
    Registered Users, Registered Users 2 Posts: 21,340 ✭✭✭✭cnocbui


    dominatinMC wrote: »
    Superheating it - are you sure? Not sure how superheated steam can be achieved in the presence of water. Can you send on the paper if you get a chance, interested in reading it, cheers.

    Well in a moka pot, the lower chamber becomes presssurised. The boiling point of water rises with pressure.

    http://www.msc.univ-paris-diderot.fr/~phyexp/uploads/Moka/article2.pdf


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  • #661
    Technocentral
    Registered Users, Registered Users 2 Posts: 6,113 ✭✭✭Technocentral


    Was out of Cloudpicker SAM beans and got Two Fifty Square Brazil beans as Cloud picker was closed, not impressed far too bitter and not great in general , anyone know similar tasting beans to Sam for future reference?


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