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The case for bad coffee (2015)

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Re: The case for bad coffee (2015)

#201

Post by zwieback »

staticautomatic wrote: post #125
ryanSrich wrote: post #105

I’ve gone through several coffee phases, some bordering on extreme — extremely sensitive weighing, timing, $2,000 grinders, $10k espresso machine, etc. My happy medium is just doing basic pour overs, but with really good locally roasted coffee. To me, this is the cheapest and best approach. In fact, even if pour overs require too much work (weighing, timing), then just do drip. But do it with quality coffee. Quality…

This isn’t directed at you/OP, but the anti dark roast thing seems to me to be a distinctively American coffee snob hipster thing. Many places in the world have wonderful dark roast coffee. Honestly, are these people just wandering around Austria, Italy, Vietnam, Cuba, or Turkey complaining about bad the coffee is? Give me a break.

Agree, I don't even order coffee in Portland anymore because everything is "delicate, fruity, floral" light roast aka. tastes like goddam vinegar.

Re: The case for bad coffee (2015)

#202

Post by bubblethink »

rubicon33 wrote: post #119
ryanSrich wrote: post #105

I’ve gone through several coffee phases, some bordering on extreme — extremely sensitive weighing, timing, $2,000 grinders, $10k espresso machine, etc. My happy medium is just doing basic pour overs, but with really good locally roasted coffee. To me, this is the cheapest and best approach. In fact, even if pour overs require too much work (weighing, timing), then just do drip. But do it with quality coffee. Quality…

You clearly did not read the article lol. His point was really not about money at all. It was a piece about slowing down, fussing less, and just appreciating moments with people over things like roasting dates and quality of beans. That said, have any good coffee recommendations?

>That said, have any good coffee recommendations?

Anything cheap and fresh is good. I used to go to whole foods and look at the roast date and get the ones on sale.

Re: The case for bad coffee (2015)

#203

Post by christophilus »

ryanSrich wrote: post #182
compiler-guy wrote: post #151

Earlier quoted context omitted.

Still more work than instant maxwell house, and still missing the point about the article. It isn’t about the coffee, it’s about the experience and the people you drink it with. Frou-frou coffee has a way of making the experience about the coffee, rather than about the company and environs. At least that is the author’s point. And I say this as someone who grinds their own beans every day.

I’d be too distracted by the horrible instant coffee to enjoy any conversation or environment.

Yeah. The conversation would go something like this: (spewing noise) “What did I just put in my mouth!? Hey. Lets feed this swill to the plants and go grab coffee at Methodical.”

Re: The case for bad coffee (2015)

#204

Post by gwd »

jll29 wrote: post #142

Well put: the author's "ode to bad coffee" makes the point that high-end coffee is to brag about whereas most valuable personal memories tend to be connected with _low-end_ coffee; part of what makes one value low-end coffee more highly than high-end are indeed these personal memories associated with it (e.g. finishing one's dad's leftover coffee from his cup in the morning).

And even apart from that, I'll agree with him that there's a "comfort food" feeling in "bad" coffee. When I travel I bring my own hand-grinder and pour-over equipment, usually with a bag of beans from my favorite coffee roaster. But having been in the military, I'm also perfectly happy drinking instant coffee with some sort of creamer: It's hot, it's caffeinated, it tastes better than water from the canteen. (OK, so maybe there's more nostalgia in the enjoyment than I realized.)

Re: The case for bad coffee (2015)

#205

Post by ryanSrich »

LesZedCB wrote: post #187
ryanSrich wrote: post #105

I’ve gone through several coffee phases, some bordering on extreme — extremely sensitive weighing, timing, $2,000 grinders, $10k espresso machine, etc. My happy medium is just doing basic pour overs, but with really good locally roasted coffee. To me, this is the cheapest and best approach. In fact, even if pour overs require too much work (weighing, timing), then just do drip. But do it with quality coffee. Quality…

currently my local roaster is in my kitchen! i use a hottop 2k roaster, got it for $600 on craigslist, and get green coffee from sweet marias. so far it's the best cost/return i've gotten yet!

How’s the smell? I’ve considered doing this, but have a house full with a wife and 2 kids. I don’t hate the smell, but it’s not exactly enjoyable for all.

Re: The case for bad coffee (2015)

#206

Post by sgtnoodle »

staticautomatic wrote: post #125
ryanSrich wrote: post #105

I’ve gone through several coffee phases, some bordering on extreme — extremely sensitive weighing, timing, $2,000 grinders, $10k espresso machine, etc. My happy medium is just doing basic pour overs, but with really good locally roasted coffee. To me, this is the cheapest and best approach. In fact, even if pour overs require too much work (weighing, timing), then just do drip. But do it with quality coffee. Quality…

This isn’t directed at you/OP, but the anti dark roast thing seems to me to be a distinctively American coffee snob hipster thing. Many places in the world have wonderful dark roast coffee. Honestly, are these people just wandering around Austria, Italy, Vietnam, Cuba, or Turkey complaining about bad the coffee is? Give me a break.

There's a difference between a snob and a connoisseur. The amount of roast is just one more variable of dozens. I personally prefer medium roast beans when doing a pour over, but you can't go wrong with dark roast in an espresso, aeropress or moka pot. It's rather difficult to compare coffee that's brewed in such drastically different ways. Like the author of the article, I also don't mind bad coffee.

Re: The case for bad coffee (2015)

#207

Post by coffee_beqn »

MAGZine wrote: post #185
hanklazard wrote: post #34

This was a really beautiful post. As for coffee, like many other parts of life (movies, food, and music especially), I find that I like it very good or very bad—as long as it’s not down the middle, I can find a time/place to enjoy it. I have a fairly expensive Rocket Espresso machine, I’ve learned some latte art. I have every coffee making contraption out there. And I enjoy all of it, at times. When I’m in a hurry I’…

starbucks can be good, the trick is to order: 1. espresso drinks 2. order one shot extra (starbucks will only put 1 shot of espresso in an 12oz tall--so you should order AT LEAST one extra shot). 3. ask for blonde roast, which is actually not half bad. pike place/standard is a disaster. it will not parallel any craft coffee shop, but this actually makes for drinkable coffee, which is convenient since there are starbu…

Their cold brew based drinks are also good (as a espresso machine owning snob)

Re: The case for bad coffee (2015)

#208

Post by lukevp »

LesZedCB wrote: post #187
ryanSrich wrote: post #105

I’ve gone through several coffee phases, some bordering on extreme — extremely sensitive weighing, timing, $2,000 grinders, $10k espresso machine, etc. My happy medium is just doing basic pour overs, but with really good locally roasted coffee. To me, this is the cheapest and best approach. In fact, even if pour overs require too much work (weighing, timing), then just do drip. But do it with quality coffee. Quality…

currently my local roaster is in my kitchen! i use a hottop 2k roaster, got it for $600 on craigslist, and get green coffee from sweet marias. so far it's the best cost/return i've gotten yet!

Have you been to Mr. Green Beans in Portland? I’ve gotten beans there before, but just in early stages of roasting my own beans with a repurposed air popper. It’s definitely a hassle to use, have been looking into a standalone roaster.

Re: The case for bad coffee (2015)

#209

Post by lukevp »

ryanSrich wrote: post #205
LesZedCB wrote: post #187

Earlier quoted context omitted.

currently my local roaster is in my kitchen! i use a hottop 2k roaster, got it for $600 on craigslist, and get green coffee from sweet marias. so far it's the best cost/return i've gotten yet!

How’s the smell? I’ve considered doing this, but have a house full with a wife and 2 kids. I don’t hate the smell, but it’s not exactly enjoyable for all.

Roasting generates a lot of smoke, but if you have a top mounted range vent that exhausts outside, you could probably get away with doing it inside. We have a pop up range hood in an island range and ended up just roasting outside. If you use a cheap air popper, it also blows chaff all over the place, and if a bean falls out onto the floor or something they’re very hot, so you would need to keep kids/pets away.

Re: The case for bad coffee (2015)

#210

Post by [deleted] »

LesZedCB wrote: post #145
intrasight wrote: post #50

I went shopping last week and my go-to whole bean was $20/bag. I bought it, but I also went online to look for some cheaper options. Any suggestions?

sweetmarias.com check out their nostalgia popper. roast your own, it's always fresh. green coffee is ridiculously cheap. if you don't want to work for it, some subscriptions from your favorite local roaster can be a good deal, especially if you get large bags (2lbs or 5lbs), divide into batches and freeze. find a good blend from a good roaster. Southern Weather from Onyx Coffee Labs is one of my favorite "daily drive…

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