I love coffee, black and without sugar. but something in my stomach decided over the last 10 years that i can no longer drink it. if I do I get IBS like issues :-( I used to be able to drink it 4-6 time a day no problems. I'd happily drink one before bed and sleep like a log. It didnt keep me awake it made me want to ignore that that it was time for bed. getting older sucks. much of what I used to enjoy eating and dr…
> 4-6 time a day no problems
I think that was your problem. That seems like way too much coffee and caffeine.
1. Good beans. Something not roasted to a charred crisp (looking at you, Starbucks). Eat a coffee bean by itself. If it tastes bad on its own, it’ll probably taste bad in the brew too. I enjoy munching a few beans while I make my coffee. 1.5 Buy your beans whole and grind them. It really makes a difference. 2. Clean water. If your water tastes bad, so will the coffee. I just use filtered water from the fridge. 3. No…
> Something not roasted to a charred crisp (looking at you, Starbucks).
Not everyone is going to like less-roasted beans. Less roasted beans have strong, distinct flavors which might be characterized as "green" or "floral" or "woodsy", and it's true that a lot of the individuality of the bean varieties is obscured by darker roasts. But I for one usually prefer the standard roasts of the mainstream vendors over the light roasts you can seek out at smaller boutique vendors.
That's pretty much how a french press works, if anyone wants to try it. Loads of cheap french presses available everywhere. It's very portable too if you need to make coffee and have nothing but water, heat, and ground coffee.
IKEA sells a very cheap steel (i.e. your kids won't break it when they knock it off the counter—ask me what happened to my first three of these, which were all ceramic) pourover cup with integrated fine-mesh metal filter (so you can still make coffee if you run out of paper filters—though there's some evidence the oils that paper filters remove are bad for heart health, and it does affect the flavor, too). I think it…
Also the Vietnamese "phin" is an excellent coffee maker.
During Covid I spent a lot of time on my home coffee setup - I've since dialed it back but I've kept the pourover, the grinder, and the Chemex. We found a local business that roasts beans in their garage that we love. The biggest problem is that really good coffee ruins bad coffee foreger. After making my own for so long, traveling and dealing with gas station or hotel breakfast coffee is especially jarring. Sometime…
It’s funny you mention that. I moved to Melbourne AU a while back and quickly realized how bad the coffee I had been drinking my whole life had been. I honestly had trouble finding a bad cup of coffee there - although as it’s primarily an espresso based coffee culture it’s admittedly quite a different animal. I dove in pretty deep over the years, finally ending up with a Silvia/Mazzer setup, but oddly enough would so…
I hear you on diners coffee and the fact that it feels like it a different beverage altogether. I also crave it from time to time.
—do you have tips on how to actually brew it in a home setting? Or this is something can only be achieved by brewing large batches of the stuff, keeping it warm somehow, and letting it go stale for a few hours?
1. Good beans. Something not roasted to a charred crisp (looking at you, Starbucks). Eat a coffee bean by itself. If it tastes bad on its own, it’ll probably taste bad in the brew too. I enjoy munching a few beans while I make my coffee. 1.5 Buy your beans whole and grind them. It really makes a difference. 2. Clean water. If your water tastes bad, so will the coffee. I just use filtered water from the fridge. 3. No…
I like making my coffee with much cooler water (60-75 C / 140-167 F). I do boil the water first to get rid of the chlorine, and to sanitize the electric kettle, so cooling it down after that takes a while. I pour it over the coffee myself. Then I put in cold milk to cool it down to drinkable temperatures. From April/May to November I put in ice cubes.
During Covid I spent a lot of time on my home coffee setup - I've since dialed it back but I've kept the pourover, the grinder, and the Chemex. We found a local business that roasts beans in their garage that we love. The biggest problem is that really good coffee ruins bad coffee foreger. After making my own for so long, traveling and dealing with gas station or hotel breakfast coffee is especially jarring. Sometime…
There are two kinds of coffee in my brain: Third wave fancy coffee I make at home in our Chemex or Technivorm or get in really really good shops, as you describe. McDonald's, gas station, donut shop coffee. It's swill but you confectionize it with cream and sugar. Double double as we say up here. It's not good, but it it's a utility. You just don't expect much from it, and that's fine The problem coffee is the stuff…
what is wrong with dark roasts? tastes like a nice cigar (and pairs well). some like smokey flavor (eg bourbon)
1. Good beans. Something not roasted to a charred crisp (looking at you, Starbucks). Eat a coffee bean by itself. If it tastes bad on its own, it’ll probably taste bad in the brew too. I enjoy munching a few beans while I make my coffee. 1.5 Buy your beans whole and grind them. It really makes a difference. 2. Clean water. If your water tastes bad, so will the coffee. I just use filtered water from the fridge. 3. No…
> Something not roasted to a charred crisp (looking at you, Starbucks). Not everyone is going to like less-roasted beans. Less roasted beans have strong, distinct flavors which might be characterized as "green" or "floral" or "woodsy", and it's true that a lot of the individuality of the bean varieties is obscured by darker roasts. But I for one usually prefer the standard roasts of the mainstream vendors over the li…
My experience with people who "don't like the taste of coffee" usually has been that they don't like how bitter and strong the taste is, which is almost always tasting the "roast" instead of the bean. Single origin light roast is the way to go if you want a really good non-coffee tasting cup of coffee. My recommendation is central america single origin (Guatamala, Costa Rica, etc) - the beans from this region tend to lean towards caramel / chocolate / hazelnut tastes which goes a long way in getting non-coffee lovers to like a cup of coffee.
> You'll get diabetes. Have a coffee. When I was a kid, I hated even the smell of coffee so much, that tasting it could make me throw up. A few years ago, to help kick my soda habit, I forced myself to drink black coffee every single day. The first day, I could barely stomach a few sips. After a week or so, I could finish the whole cup with great difficulty. After another few weeks, I could finish it without minding.…
> It seems that if you force yourself to taste any food or drink for 40 days, you'll eventually enjoy it.
Except for okra :-)
When evolution makes a vegetable both prickly AND slimy, it's nature's way of saying "you really don't want to eat this".
1. Good beans. Something not roasted to a charred crisp (looking at you, Starbucks). Eat a coffee bean by itself. If it tastes bad on its own, it’ll probably taste bad in the brew too. I enjoy munching a few beans while I make my coffee. 1.5 Buy your beans whole and grind them. It really makes a difference. 2. Clean water. If your water tastes bad, so will the coffee. I just use filtered water from the fridge. 3. No…
That's pretty much how a french press works, if anyone wants to try it. Loads of cheap french presses available everywhere. It's very portable too if you need to make coffee and have nothing but water, heat, and ground coffee.
An aeropress is really an amazing piece of coffee making gear. I used to use one when I was on a budget and found it to be the best method of making coffee for little investment. There are a few tips and tricks worth looking up, but once you have things sorted out, it brews great coffee.