$$$$$$ Coffee!!!

[Brent.ff]

Been drinking the Ethiopian from Devils Head (http://devilsheadcoffee.ca) this last week and it's pretty awesome.

[ExtraSlow]

Not really fitting for the baller coffee thread, but I don't care.

Have upraded my cheapo-single cup setup at home. Previoulsy using the MSR Mug Mate, which is actually intended for backpacking. Pics, with new one beside old one, because I know you folks are visual learners.

Now using a paperless metal filter from Bartelli.

» Click image for larger version


» Click image for larger version

So far I'm quite happy with the bartelli. It sits up on top of the mug, so it's making true "drip" coffee, and it appears well made. Also lets through fewer fine particles, which is that "dirt" I was complaining about in previous posts. water filters through it noticeably slower too. Only downside is that unless you use a glass mug, you can't see when the mug gets full! Haven't overflowed it yet, but it's just a matter of time.

Amazon link for the Bartelli: http://www.amazon.ca/dp/B01AHFLHKE

Still using shitty grocery store pre-ground beans, in case you were wondering. But also picked up a hand grinder, so will report on that once I start using it.

[Strider]

Originally posted by ExtraSlow
Only downside is that unless you use a glass mug, you can't see when the mug gets full! Haven't overflowed it yet, but it's just a matter of time.

You mean you don't weigh your grinds and water before pouring from a gooseneck kettle? Savage.

Could always get (or make) a hipster pourover stand like either of the below

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» Click image for larger version

[ExtraSlow]

I am a savage, some days I don't even use a teaspoon too measure the ground, just tap the side of the bag or tin!

Actual Photo:

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[suntan]

Psst... When the dripper has no water in it, the mug's full.

[yellowsnow]

I bought a bag of the Italian roast from Lina's a few days ago. Very good very low acidity, bolder, and makes excellent crema for espresso. Only $13 for 1lb too

I tried the coffee at the Baya Rica... found it too sour/citric for my taste.

[ExtraSlow]

Originally posted by suntan
Psst... When the dripper has no water in it, the mug's full.

Serious question, what happens when you use a smaller mug, or a larger one?

[TYMSMNY]

Originally posted by ExtraSlow
Serious question, what happens when you use a smaller mug, or a larger one?

measure the water in the mug you're going to use first. Pour it in and then bam, slam the dripper on top and you're good. The dripper is only so big anyways.

[suntan]

I can't believe that had to be explained to him.

[ExtraSlow]

Just trying to live up to my new signature quote.

[ExtraSlow]

Originally posted by ExtraSlow
Not really fitting for the baller coffee thread, but I don't care. ...
Still using shitty grocery store pre-ground beans, in case you were wondering. But also picked up a hand grinder, so will report on that once I start using it.

Well, after several of you told me this was important, I have to agree. Freshly ground beans are making a noticeable difference to the flavour. Haven't gone to fancier beans, but even with the kicking horse beans, grinding then right before brewing is worth the minimal effort. Takes me less than thirty seconds with my hand grinder. Hate the sound of electric grinders, so don't think I'll be getting one of those.

Anyway, been mostly drinking it black recently, which obviously gives a better idea of the flavour of the coffee, unmasked by sugar or cream. Have tested out Mcd's and Tims black too, which I never used to do. Yep, what I'm making at home is much better.

Hey, here's a question, I know temperature of water changes the flavour, and many folks reccomend you are below boiling when you pour over. Has anyone tested out various temps?

I actually like to drink my coffee much cooler than most, so if I was pouring cooler water, it would be ready to drink sooner. Thoughts?

[kaput]

.

[Matty_10]

Been really enjoying making a cold brew with some beans I brought back from Cafe Oro Verda in Puerrto Vallarata. Really smooth and a lot less acidic tasting. Either black or with vanilla from mexico with some cream.

[msommers]

I thought 91C was good but Phil/Sebs teaches coffee shops who use their beans to be 96-98.

Monogram was selling some competition shot for a couple days and happened to be in Calgary. Two shots of espresso, one black, the other which milk that tasted like banana bread, the black shot was like a fucking fruit cup. Apparently he used some special beans that were delivered in a suitcase at an airport like a drug deal haha. Either way best espressos I've ever had and probably will.

[ExtraSlow]

What's your cold brew procedure? I should try this. Had cold brew at good earth, and it was pretty good, although frankly I would have preferred it not poured over ice.

[msommers]

Regular brew method but poured over ice haha. Basically could put it in ice and pour out quickly or put in fridge.

[kaput]

.

[msommers]

Very interesting. Definitely will check that out!

[bh87]

For cold brew I use this one:
Hario Water Dripper Clear takes about 8 hours for a pot, grind should be medium to course (similar to drip or pour over grind). I've found best use is a medium roast, 1 drip/second and a little more coarse than medium grind. The coffee ends up low acidity, high caffeine and heightens the characteristics of the bean (I like high altitude grown Panama or Costa Rica).

[yellowsnow]

I have a Toddy cold brew system. Basically a big plastic jug with a filter and plug on the bottom.

Just pour your grinds in the jug, and pour cold water on top. Some people suggest alternative the grinds and water.

Result is a very clean and smooth cup of concentrated coffee. You do use a lot more grinds doing it this method, but it's so convenient being able to just pour some concentrate into a cup and add hot water to your taste.