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The Coffee Thread
- Thread starter higgy
- Start date
Hey, I thought I was the coffee expert around here!!!!! :gotgoat:
Anyways, for espresso and espresso based milk drinks, I suggest only a higher end machine like an HX machine (heat exchanger), with a 3 way solenoid valve. There are some "double boiler" machines that can do the trick, but nothing beats an HX machine. I have this one: It's a Rocket Giotto. It has the tried and true E61 brew head, made famous by Faema back in the 60's and the E61 technology is still used today in current models. That's how good it is.
Also important is the grinder. Nothing but a burr grinder. If you are still using a blade grinder, just shoot yourself now and save the coffee drinking world one less coffee user!!! The larger the burrs the better the grind. Ceramic burs are the best. Doserless vs doser, stepped versus stepless, your choice, but I would suggest a doserless stepless. It gives you the most control over your grind.
I have this one, the Macap MC-4
THis set up ain't cheap. These two run around $2,400. Yes, I can do latte art just like the coffee baristas.
Going to this level of coffee fanaticism is like going super frankening on a Sub. Most people will be satisfied with just a Regmariner. It still tells time, just like a cheaper coffee set up will still make coffee.
If you want just plain coffee by the cup, I suggest the Aeropress by Aerobie. I just started using this after reading all the hype. This would by my 12th coffee machine to my stable, so I know a bit about making coffee. It is by far superior to the pour over. This was only $37.
As for beans, DO NOT get the supermarket beans, or preground. Go to a specialty coffee house and get the roasts that they stock. Beans should be ground and used between 10 to 21 days from their roasting date. A good bag of beans will have the date roasted, not the best before date. All your beans should be used up within 21 days from roast date. You can extend it up to a month, but it won't be as good. Best results are after day 14.
Anyways, for espresso and espresso based milk drinks, I suggest only a higher end machine like an HX machine (heat exchanger), with a 3 way solenoid valve. There are some "double boiler" machines that can do the trick, but nothing beats an HX machine. I have this one: It's a Rocket Giotto. It has the tried and true E61 brew head, made famous by Faema back in the 60's and the E61 technology is still used today in current models. That's how good it is.
Also important is the grinder. Nothing but a burr grinder. If you are still using a blade grinder, just shoot yourself now and save the coffee drinking world one less coffee user!!! The larger the burrs the better the grind. Ceramic burs are the best. Doserless vs doser, stepped versus stepless, your choice, but I would suggest a doserless stepless. It gives you the most control over your grind.
I have this one, the Macap MC-4
THis set up ain't cheap. These two run around $2,400. Yes, I can do latte art just like the coffee baristas.
Going to this level of coffee fanaticism is like going super frankening on a Sub. Most people will be satisfied with just a Regmariner. It still tells time, just like a cheaper coffee set up will still make coffee.
If you want just plain coffee by the cup, I suggest the Aeropress by Aerobie. I just started using this after reading all the hype. This would by my 12th coffee machine to my stable, so I know a bit about making coffee. It is by far superior to the pour over. This was only $37.
As for beans, DO NOT get the supermarket beans, or preground. Go to a specialty coffee house and get the roasts that they stock. Beans should be ground and used between 10 to 21 days from their roasting date. A good bag of beans will have the date roasted, not the best before date. All your beans should be used up within 21 days from roast date. You can extend it up to a month, but it won't be as good. Best results are after day 14.
We have a Jura Impressa s9. It's automatic and swiss, what else can a watch aficionado want?
Easy to follow cleaning and descaling programs, we get it serviced once a year, and it has only needed one replacement part in the 6 years we have had it.
Easy to follow cleaning and descaling programs, we get it serviced once a year, and it has only needed one replacement part in the 6 years we have had it.
Using one of those superautomatics is like wearing a quartz watch or digital quartz watch. You just press a button and the shit comes out. There's no knowledge of your extraction. Nothing about grind quality, grind volume, tamp pressure, shot temperature, shot extraction time or amount of extraction. I don't even think that can be pre-infused, nor can you heat up the milk yourself I don't think. I don't think you can even monitor the pressure either. All that is preprogrammed for you. Sorry, only a semi automatic like the Rocket will do for me.We have a Jura Impressa s9. It's automatic and swiss, what else can a watch aficionado want?
Easy to follow cleaning and descaling programs, we get it serviced once a year, and it has only needed one replacement part in the 6 years we have had it.
Sure this machine isn't for the super coffee aficionado but this model actually gives you plenty of room for customizing your coffee.
You have a full range of grind qualities you simply choose from course to fine and all else in between, it does have a range of programmable water temperatures, you program the exact amount of water that goes into the shot - which you can measure by extraction time or extraction amount. The machine does an auto tamper but I couldn't tell you the pressure (might be in the manual or could contact Jura).
You choose the strength of the shot which controls the amount of grounds that go into each shot. With this double boiler machine each and every shot pulled is pre-infused. This machine produces a very nice crema in a golden brown color. The milk heating/frothing system is not as good as a cafe machine (can't quite get that sweetness that frothing the traditional way does), but good enough for latte art and far better then 95% of home machines.
The great thing is when you first get the machine you play around with all the variables until you achieve the shot you like. Then source the best local freshly roasted beans and your one button press away from what I rate a great cup of coffee. In this regard I'm very happy with this machine, but could see how a coffee buff would see it as sacrilege.
Cheers! :cheers:
I hated my E61 with all the flushing and messing around to get the temperature right. Switched to a PID:ed dual boiler machine instead, was like night and day.
As for the Aeropress, it's fantastic. But pour-over is also fantastic if done correctly (I use a Hario V60), it mostly depends on the beans.
I have an ENA 7 myself and it's really great. I only drink black coffee, no fancy stuff, so it's more than enough for me, and it combines the best of both worlds: quality of coffee making and convenience modern technologies.
I can only recommend Jura.
mydnytrydr
Mythical Poster
- 25/9/09
- 7,800
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... all you guys should be in the "Coffee Hall of Fame"... Who says you can only learn about watches on a watch forum?..:thumbsup:
If you want just plain coffee by the cup, I suggest the Aeropress by Aerobie. I just started using this after reading all the hype. This would by my 12th coffee machine to my stable, so I know a bit about making coffee. It is by far superior to the pour over. This was only $37.
I was looking for a single cup option a couple years ago and wound up getting the Aeropress for myself. I love it. Since then I've also talked my brother and three aunts into getting one for themselves and they're all happy with it too. I just received another 1050 filters last week that should last me a while :thumbsup:
We're regular vacationers to Jamaica and I am in love with the Blue mountain bean. Wallenford is the best bet if you are ordering it online, but Jablum is far better when purchased IN Jamaica. It seems when you order Jablum online and have it shipped, it is not nearly as favorable in quality because the packaging is mediocre and it doesn't seem to be sealed well. Those are the only two commercial brands I would trust, most of the other brands peddling "Blue Mountain" are just High Mountain beans.
High mountain coffee from Jamaica as good too (and also cheaper) but it doesn't quite match up to Blue Mountain which is grown at a bit higher altitudes in the Blue Mountain range near Kingston. High mountain is grown in other ranges that don't reach the same altitudes.. It's a cheaper alternative if you can't get a hold of the Blue Mountain beans.
Just a heads up as I noticed some of you are buying "blue mountain" varieties.
High mountain coffee from Jamaica as good too (and also cheaper) but it doesn't quite match up to Blue Mountain which is grown at a bit higher altitudes in the Blue Mountain range near Kingston. High mountain is grown in other ranges that don't reach the same altitudes.. It's a cheaper alternative if you can't get a hold of the Blue Mountain beans.
Just a heads up as I noticed some of you are buying "blue mountain" varieties.
I'm just messin with ya :hehehe:
I had one of these a few years ago, and yes, I know it does more than a one button do all cup of coffee. Not the exact same model but from Jura as well. I never did like it so I sold it after less than a year's use. Not bad if you don't want to be all fussy about your coffee.
The Crossland CC1 is supposed to be an extremely competent machine. I was thinking of getting this one, but with my PID'd Sylvia, it was too much the same. I ended up getting the Oscar, which is a DB machine, but that has now taken a back seat to the Giotto. I have since sold the Sylvia. Still miss it though.
I have a Hario pour over, but it just took too long for the extraction. I wanted something quick for a one cup maker. I use the onecupper at work, so a Hario probably won't cut it.
I love the E61. Backflushing and cleaning is part of the love of the machine.
- 16/8/09
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Let the battle begin Kay! :lol:
The extraction can be set up perfectly to your tastes. High end supers like this obviously have burr grinder calibration. It's set up correctly by weighing the puck then calibrating the grind to the shot time.
Water temp is user set aswell as a preinfusion and it's time. Some even have the option for post tamping.
You can remove the vortex milk tube on all of these and attach the supplied steam wand and micro bubble your brains out.
Setting your pump pressure is relatively easy aswell even though almost all espressos need between 8-10 Bar. High end traditionals where the pressure is varied through the shot are kind of a gimmick IMO.
Your argument is invalid, and I win. :cheese:
I've just finished my 3rd cold brew. Experimenting with ratios and time.
the last one was 1 cup coffe : 3 cups water for 12 hours at 20 degrees c.
any other cold process coffee guys here?
the last one was 1 cup coffe : 3 cups water for 12 hours at 20 degrees c.
any other cold process coffee guys here?
Ive been drinking black coffee now for about 3 weeks. I noticed my energy levels are better, and I sleep on schedule now.
I used to be a Cream and sugar guy.
Now I enjoy the actual coffee taste. I can discern flavors between the Keurig capsules.
I used to be a Cream and sugar guy.
Now I enjoy the actual coffee taste. I can discern flavors between the Keurig capsules.
