81–90 of 93 posts
Does tap water really make that much of a difference? Anyone tried side by side?
Probably highly depends on where you are. Tap water could also improve the taste the way NY tap water supposedly makes the pizza taste good.
I've studiously avoided gaining the ability to discriminate good from bad coffee. I don't see any upsides, and the coffee snobs are insufferable.
I was the same for years until I had a pourover at a coffee shop in NYC that knocked my socks off. I still enjoy bad coffee but the pleasure I’ve gotten from making better coffee over the years has been worth it IMO. Incidentally, it’s entirely possible to enjoy good coffee without becoming a total snob, just like it’s possible to use vim without being a dick about it :)
As a coffee enthusiast, I can wholeheartedly vouch each and every one of the points raised in the article, except maybe the tap water and temperature. The biggest upgrade you can do on your setup is getting a proper coffee grinder with burrs and not blades. There's little sense in buying any fancier beans if you're grinding them in store and drinking it over a period of several weeks. In a matter of hours after grind…
I think the rule of thumb regarding water is to not use water you wouldn't enjoy drinking straight. If you drink your water straight from the tap then go ahead and use it for brewing. I have an under the sink in-line water filter and that's what I use to fill up the kettle.
Most higher end grocery stores in the US now carry locally roasted beans. As long as you check the roast date you will be fine. But to expand on that point, pay attention to origin and roast style. Mass produced coffee is like any other fungible commodity, but craft coffee is much more varied. Coffee may not be as diverse as teas but it’s definitely more than dark roast arabica beans.
Earlier quoted context omitted.
Is that where if the pot gets cold they pour the coffee back into the tank and brew it over? Because I can tell you they do that in the US Coast Guard.
I don't remember that. I only remember a lot of black, bitter brew.
The article says this about Baratza grinders: > I prefer the Baratza line of grinders which can be easily maintained over time. An entry level model will set you back about $150 and you may be able to find it cheaper used. Which I think undersells the best part of Baratza, as a part relevant to HN: the company actively supports maintenance, sells all parts and refurbished models, and has very helpful customer support…
I pour about 1500 ml water over about 50 grams of coffee. It’s fine. It tastes good for some time. What makes coffee taste especially bad is just sitting out. It gets sour and real bitter.
That's really strong coffee unless your steep time is very slow or the grind is coarse. I think your guests will most likely not go for a second serving :p
And I don’t make it like this for guests because it’s too weak. Well, maybe okay for Americans.
Or buy a Bialetti moka and that's it.
I have never understood the love for these. They're small, hot as hell, you don't prepare much coffee out of it, the coffee is burning hot, it's easy to fail your coffee, and the taste is most of the time very (too?) bitter. But at least... digestion will indeed be facilitated ^^ Source: my family in Italy became Bialetti cultists, I have to bear it to avoid boring comments on "real" coffee.
Earlier quoted context omitted.
That's really strong coffee unless your steep time is very slow or the grind is coarse. I think your guests will most likely not go for a second serving :p
That’s a ratio of near twice what the article recommends, it’s really weak. And I don’t make it like this for guests because it’s too weak. Well, maybe okay for Americans.
The more beans you put in the spinning grinder the wider the size distribution.
That's not entirely true. Blade grinders are simply breaking the beans unevenly. There's even scientific studies on how bean temperature affects how much fines they produce when grinding.