71–80 of 217 posts
We picked up our Moccamaster second hand for 300 DKK (about 45 USD). This thing is absolutely solid and to my palette makes great daily coffee non-stop without complaint.
I just cold brew my coffee. Amazon has a good reusable filter that drops in to a large mason jar. I make 3-4 jars a week (You literally just add ground coffee, water, and wait 24 hours). Even mediocre beans taste pretty good as cold brew.
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Chemex is just an expensive, proprietary coffee pot.
Chemex pots are NOT expensive. I don't know where you got that idea. The classic (which is to say, fancier, with the wooden collar) 8-cup model is $37 on Amazon right now. At our house, going to Chemex meant shifting from genuinely expensive drip machines that were hard or impossible to properly clean, and which therefore got replaced every few years. It's a drastically LESS expensive method than most.
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Hello! Coffee enthusiast here. I'd like to follow-up on this statement: > They roast it until the oils come out and then the oils go rancid because it has been sitting on the shelf for the last 6 months getting to you. Are you saying that it's bad if my coffee beans are glistening with oil? I usually took that to be an indicator of freshness. Or do you mean that if they're no longer glistening that the bag is probabl…
> Are you saying that it's bad if my coffee beans are glistening with oil? It isn't inherently bad, but it's usually a sign of more mass produced coffee. It's easier to roast coffee like that because it all tastes pretty much the same which is good if you need to make the same coffee for thousands of different locations. And some people enjoy the carbonic taste of coffee like that. More lightly roasted coffees will h…
That said, I think dark roasts age much less gracefully than a medium roast due to the oxygen exposure of oils, but I really love a full city roast for espresso.
I got ruined for regular coffee when I found a local shop that roasts its beans sorted by size . So it doesn't taste scorched. Apparently most commercial coffee makers roast them in arbitrary batches, which means by the time the big ones are roasted the small ones are burned. I know there's a lot more that can be done with roasting. But that one small change means you can have strong coffee without having burned coff…
It's really funny to me to just how much junk information there is in the coffee world and just how strongly people believe it. Even here on hackernews it seems. This is the exact sort of 'fact' that sounds good, and makes you feel like you know what you're talking about. I'm a roaster. All coffee is sorted by size, or at least all quality coffee. It's necessary, not only for an even roast, but it's also an inherent…
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It's really funny to me to just how much junk information there is in the coffee world and just how strongly people believe it. Even here on hackernews it seems. This is the exact sort of 'fact' that sounds good, and makes you feel like you know what you're talking about. I'm a roaster. All coffee is sorted by size, or at least all quality coffee. It's necessary, not only for an even roast, but it's also an inherent…
Hello! Coffee enthusiast here. I'd like to follow-up on this statement: > They roast it until the oils come out and then the oils go rancid because it has been sitting on the shelf for the last 6 months getting to you. Are you saying that it's bad if my coffee beans are glistening with oil? I usually took that to be an indicator of freshness. Or do you mean that if they're no longer glistening that the bag is probabl…
To me a dark roast Ethiopian tastes the same as a dark roast Costa Rican. They taste very different with a lighter roast. You lose the bean's uniqueness when you go darker which is one of the reasons cheap coffee tends to be dark.
I just cold brew my coffee. Amazon has a good reusable filter that drops in to a large mason jar. I make 3-4 jars a week (You literally just add ground coffee, water, and wait 24 hours). Even mediocre beans taste pretty good as cold brew.
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Yes, but it looks nice on a shelf in the background of an Instagram photo. Plain old conical drippers have exactly the same effect on the coffee, but they don't make it look like you're performing a science experiment.
Macbooks of coffee.