221–230 of 361 posts
I'm guessing few on this board have heard an uktrasonicator in action. I just showed to article to my mate, and he enthusiastically said we'll brew some... as soon as we leave the lab to break for lunch
> heard an uktrasonicator Is this a joke?
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If you use a French press for cold brew, be aware that the harder you press, the more bitter it will come out. I use a $5 nut milk bag instead, it lets me brew way more at once; I do 1/4 kilo grounds with 2 liters of water. It also has the benefit of reducing cafestol, which makes it healthier, according to some.
>the harder you press, the more bitter it will come out Huh? I don't plunge until after it brews, and the purpose of the plunge is just to keep the water out of the grounds from that point forward, to (essentially) stop the brewing process. Or so I thought
But I realized less disturbing is better, and I started barely using the plunge - just to catch grounds when pouring.
After a while I went back to pour-over. The flavor is so much better - French press is now used for loose leaf tea and I have a lot more fun plunging.
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I don’t know anyone who’s jumping up and down on the plunger or doing anything more than pressing it slowly. Have to imagine the coarseness/evenness of your grind is a 10x bigger factor in that regard
> or doing anything more than pressing it slowly I have a french press for camping, it's fine but when I want that first cup of coffee and it's cold and rainy outside you better believe I'm not pressing it slowly.
Recently I discovered that many coffee shops, maybe half in my sampling of a couple dozen in different cities, are selling cold coffee (brewed hot, then refrigerated) under the name cold brew, and even the ones that actually cold-brew them seem to be under the impression that it needs to be served cold. I was laughed at in one hipster joint for asking for a steamed or warmed cold-brew, and another one initially refus…
It comes out lukewarm, hovering somewhere between room temperature and minutes-old vomit. If I want it hot, I microwave it. If I want it cold, I add ice. If I want a cold latte, I add milk. If I want a hot latte, I'm in the wrong house.
It costs less than $1 for a quad shot. It provides caffeine or at least a close-enough placebo effect. What more could an old, washed-out dev ask for?
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I drink only cold brew normally, and I've noticed this as well. It's 50/50 whether you will get actually cold brew at any given coffee shop or just iced hot-brew coffee, which tastes different and has much less caffeine. Cold brew needs a new name or it will likely fade away over time.
There's nothing wrong with the name cold brew. It describes the difference from "standard" coffee. It is the charlatans selling warm brew over ice that devalue it. As someone that greatly prefers coffee brewed cold and served on ice, I hope it doesn't fade away, because without it I have a lot less reason to get coffee out as opposed to at home.
If it were called something else, maybe there wouldn't be this level of confusion, or people couldn't get away with the cheap/lazy way of just serving yesterday's leftover hot coffee as "cold brew."
Recently I discovered that many coffee shops, maybe half in my sampling of a couple dozen in different cities, are selling cold coffee (brewed hot, then refrigerated) under the name cold brew, and even the ones that actually cold-brew them seem to be under the impression that it needs to be served cold. I was laughed at in one hipster joint for asking for a steamed or warmed cold-brew, and another one initially refus…
This is why I love my fully automated luxury mediocre espresso maker ( https://www.seattlecoffeegear.com/blogs/scg-blog/jura-a1-rev... ). I push a button, it grinds the coffee and does stuff inside that I can't see, then moments later I have a perfectly average cup of something resembling burnt bean soup. I don't know whether it's megasonically brewed or absolute-zero infused or just wet caffeine pills. Sometimes it'…
I feel like my morning coffee is the one part of my day that I can control. You bet I’m gonna take my time and make it enjoyable.
Recently I discovered that many coffee shops, maybe half in my sampling of a couple dozen in different cities, are selling cold coffee (brewed hot, then refrigerated) under the name cold brew, and even the ones that actually cold-brew them seem to be under the impression that it needs to be served cold. I was laughed at in one hipster joint for asking for a steamed or warmed cold-brew, and another one initially refus…
This is why I love my fully automated luxury mediocre espresso maker ( https://www.seattlecoffeegear.com/blogs/scg-blog/jura-a1-rev... ). I push a button, it grinds the coffee and does stuff inside that I can't see, then moments later I have a perfectly average cup of something resembling burnt bean soup. I don't know whether it's megasonically brewed or absolute-zero infused or just wet caffeine pills. Sometimes it'…
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This is mainly what got me into roasting my own coffee. It was becoming a pain to find high quality dark roasts as all of the boutique roasters turned their efforts to light roasts.
How did you go about roasting your own if you don’t mind me asking.
That said, much like home-brew beer: best beans I've ever had (granted, I'm no snob). Just writing this makes me want to order a bag of unroasted beans off Amazon and give it another whirl.
Or go the easy route and just order what sibling comment recommends. :-)