The Coffee Thread™

You still haven't fully understood how things work. Coffee = weak espresso. Espresso = strong coffee. Coffee with milk = milk coffee. Espresso with milk = latte macchiato

God it's tiresome to educate total peasants.

  On 9/30/2020 at 7:22 PM, Tim_J said:

people who name coffee with milk as coffee and coffee as espresso... they're the worst...

I’ve looked up what a “flat white” is to see how it differs from a latte like ten times and I’ve forgotten every single time. 

I went to the local coffeeshop to do some remote work and ordered a large coffee. Then wondered how come it's so expensive, about 5€. I just had forgotten how large the "large coffee" is in that place, about half a litre with free refills. I've been buzzing for hours now.

  On 9/30/2020 at 7:52 PM, dingformung said:

You still haven't fully understood how things work. Coffee = weak espresso. Espresso = strong coffee. Coffee with milk = milk coffee. Espresso with milk = latte macchiato

God it's tiresome to educate total peasants.

 

And you still haven't fully grasped how he English language works cause if you did you'd understand that our assertions are not mutually exclusive... 

shut up and kiss me

You need to buy me dinner first... 

A fancy dinner... Not a burger... Not even 1st base if you treat me like that mister... 

Just kidding I'm playing hard to get... 

  On 9/30/2020 at 9:29 PM, Tim_J said:

Just kidding I'm playing hard to get... 

I know you want it babby

Moka pots are actually not the best.  Briki make by far the best coffee the world has ever known.

  On 9/30/2020 at 9:44 PM, drillkicker said:

Moka pots are actually not the best.  Briki make by far the best coffee the world has ever known.

Also the most carcinogenic. Mainly because at this point you’re pretty much just swallowing coffee been paste.

Yum.

The coffee paste settles at the bottom.  Nobody drinks that part.

You only like it because it resembles the suffering Jesus had to endure when he hung on that cross. Why not put a screen inbetwixt that muddy paste and the delicious liquid and use a French press?

Because the grinds fall to the bottom anyway.  The screen will destroy the crema which will also ruin both the appearance and the taste.

  On 10/1/2020 at 2:38 AM, drillkicker said:

Because the grinds fall to the bottom anyway. 

Ain’t nobody got time for that!

It's true.  This is why I stopped making it.  But my comment was just saying that it's the most satisfying, not the most fun.

I got an Aeropress and I’m a believer. Hype is real. Put some dope Kenyan beans through it and ohh baby

Coming in to say I’ve been the regional aeropress king for the past year or so, but recently added a v60 and aero press. And I have to say, aeropress is the best home espresso-like I’ve ever had, and is more consistent and honestly better than most specialty coffee I have access to.

i get as high-end beans as possible. I like to buy from parlor, $50 and up is free 2 day shipping. That said I also think having some low beans is important. Dallayr is tight, or even chock full o nuts from time to time. Good bad coffee is sometimes the best. 

  On 5/22/2021 at 8:25 PM, sheatheman said:

Good bad coffee is sometimes the best. 

word. when i worked in a brunch restaurant i had access to all of these super-expensive third wave brands with exotic flavours, but imo nothing quite replaces the taste of old burnt coffee that has been sitting in the auto-dispenser at the gas station overnight. i try to cycle through the gas stations i go to just to get coffee but i think they've all come to recognize me at this point

at peak caffeine consumption i was making coldbrew using monster energy drink instead of water

Iced mocha with almond milk and Splenda 

https://www.nationalgeographic.com/animals/article/160429-kopi-luwak-captive-civet-coffee-Indonesia

  On 6/26/2018 at 5:43 PM, snack master said:

 

 I'm thinking about forking over the $400 to get a Gaggia Classic so I can make my own cappuccinos, but that's unlikely to happen at this time

I'm at this stage in my life now too. I read up on this machine. Do I really need a PID and a temperature meter and a scale to make anything close to a decent espresso? I only have a manual burr grinder so far for my moka pot, and it works fine for that (rhinowares, the tall grinder). It's not stepless though.

All these coffee nazis out there are making me anxious. My Melitta caffeo solo died, and I don't want another one. It was pretty good but after a couple of years the coffee residue gets everywhere in the machine, and it gets hard to clean properly. I love the crema though, which is why i want to move up from moka pot again -even tho it's pretty decent- after only a month or two lol. 

Was looking at options for making cold brew coffee; initially I thought I'd get a Toddy, but ended up buying a Hario Mizudashi jug. Really practical, although can't say I was amazed with the build quality tbh. So far I've made cold brew coffee and also green tea with it, good stuff.

Next up probably looking to get a burr grinder.