T1B

Goober McTuber wrote:And Kuerigs make shit coffee. Perfect for lazy fucks with no taste whatsoever.

We have one at work, which I avoid whenever possible. A small thermos of home brew will get me through most days.

Can't remember the exact numbers, but the cost of a cup from a Kuerig machine is several times what it costs to brew it yourself (unless of course it's free at work) and creates a lot of trash.

Mikey wrote:Can't remember the exact numbers, but the cost of a cup from a Kuerig machine is several times what it costs to brew it yourself (unless of course it's free at work) and creates a lot of trash.

Not the least of which is the coffee.

mvscal wrote: Hmm. What do you mean by "standard process"? I just weigh the beans on a digital kitchen scale before grinding them.

You are essentially extracting the juices and flavors from the bean. In short, the acids / fruity flavors are first to extract; the sugars / sweet flavors are last to extract. Logically, under extracted coffee tastes sour and acidic ("upfront" taste) while over extracted coffee tastes dry and bitter ("after" taste).

Ultimately, you want to hit that sweet spot of perfect balance. Brewing at home, you can control all of the (post-roast) factors to get the most out of your coffee bean. And for any one bag of coffee, those factors can be summed up as:

- Grind Size
- Water:Coffee ratio (i.e. the reason for your scale)
- Brew Time
- Water temperature
- Method & equipment (immersion vs drip; pick one and stick with it)

To extract more from your batch, grind finer +/or increase water:coffee ratio +/or increase brew time +/or increase temperature.

To extract less, grind coarser +/or decrease water:coffee ratio +/or decrease brew time +/or decrease temperature.

One who views coffee-making as an art would vary all of the above factors in parallel (unknowingly, potentially) per each brew until the perfect cup was tasted.

One who views coffee-making as a science would, over time and experimentation, isolate as many of the above factors as possible and vary just one (maybe two) per each brew until the *perfect extraction was measured. That is what I referred to as the "standard process."

In my own cold brew coffee making, for example, I only typically vary grind size and brew time and keep all of the remaining above factors constant. The real art then becomes perfecting the science for each origin and type of bean (i.e. South American beans are not the same as African beans).

* Coffee enthusiasts who utilize refractometry methods typically contend that preferred extraction is in the ~20-22% range (though the math is slightly different from immersion to drip)

Goober McTuber wrote:And Kuerigs make shit coffee. Perfect for lazy fucks with no taste whatsoever.

Two things you will rarely, if ever, see: a thin person who owns a Kuerig and a thin person drinking a Diet Coke. If you ever spot one of these mysterious creatures, make sure to capture video and send to the Discovery Channel. Such a spectacle is worthy of a segment on the next "Planet Earth" series complete with Sigourney Weaver narration in the background.

Todd Carmichael - the ultimate coffee geek.

Even a dumb shit like mvskkkal couldn't fuck this bean up.

L45B wrote:

mvscal wrote: Hmm. What do you mean by "standard process"? I just weigh the beans on a digital kitchen scale before grinding them.

You are essentially extracting the juices and flavors from the bean. In short, the acids / fruity flavors are first to extract; the sugars / sweet flavors are last to extract. Logically, under extracted coffee tastes sour and acidic ("upfront" taste) while over extracted coffee tastes dry and bitter ("after" taste).

Ultimately, you want to hit that sweet spot of perfect balance. Brewing at home, you can control all of the (post-roast) factors to get the most out of your coffee bean. And for any one bag of coffee, those factors can be summed up as:

- Grind Size
- Water:Coffee ratio (i.e. the reason for your scale)
- Brew Time
- Water temperature
- Method & equipment (immersion vs drip; pick one and stick with it)

To extract more from your batch, grind finer +/or increase water:coffee ratio +/or increase brew time +/or increase temperature.

To extract less, grind coarser +/or decrease water:coffee ratio +/or decrease brew time +/or decrease temperature.

One who views coffee-making as an art would vary all of the above factors in parallel (unknowingly, potentially) per each brew until the perfect cup was tasted.

One who views coffee-making as a science would, over time and experimentation, isolate as many of the above factors as possible and vary just one (maybe two) per each brew until the *perfect extraction was measured. That is what I referred to as the "standard process."

In my own cold brew coffee making, for example, I only typically vary grind size and brew time and keep all of the remaining above factors constant. The real art then becomes perfecting the science for each origin and type of bean (i.e. South American beans are not the same as African beans).

* Coffee enthusiasts who utilize refractometry methods typically contend that preferred extraction is in the ~20-22% range (though the math is slightly different from immersion to drip)

Interesting. This is what I was looking for.

Hey! Whoa!! What gives, bro? I thought we were cool, man.

Did I touch a nerve or something?

I know it sounds weird, but try it once. You'll never drink tea or coffee again.



Also excellent on toast

What's with all this "cold brew" stuff that everyone seems to be pimping lately? Have any of you coffee snobs tried it? Just marketing bullshit?

Yup, been drinking it for years, although many parts of the country pre-sweeten it which makes it damn near undrinkable. Good iced tea doesn't need sugar.

Left Seater wrote:Yup, been drinking it for years, although many parts of the country pre-sweeten it which makes it damn near undrinkable. Good iced tea doesn't need sugar.

I think we're talking coffee.

smackaholic wrote:What's with all this "cold brew" stuff that everyone seems to be pimping lately? Have any of you coffee snobs tried it? Just marketing bullshit?

Check the rest of the thread.

Comparing Cold Brew with iced coffee (hot coffee chilled or poured over ice) is like comparing chocolate milk with orange juice, respectively.