Coffee talk

Matt B said:
If any of y’all are conscious of LDL cholesterol levels (like I am 😭 thanks, genes) and also a coffee lover, one other thing I’ve read is that there is a factor in coffee that can contribute to elevating LDL, but it apparently doesn’t pass through a paper filter. This changed my daily brew technique for me. I went back to a paper filter in my aeropress. I’ll still do no-paper-filter immersion methods for a change up.

The web is full of info on this but here’s one paper:
pubmed.ncbi.nlm.nih.gov

Cholesterol-raising factor from boiled coffee does not pass a paper filter - PubMed

Previous studies have indicated that consumption of boiled coffee raises total and low density lipoprotein (LDL) cholesterol, whereas drip-filtered coffee does not. We have tested the effect on serum lipids of consumed coffee that was first boiled and then filtered through commercial paper...
pubmed.ncbi.nlm.nih.gov pubmed.ncbi.nlm.nih.gov
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If you wouldn't mind sharing, have you noticed a positive effect (lowering) in your LDL by using more paper filter brew?

If you don't want to share, just tell me to get skunked.
 
BriGuy said:
If you wouldn't mind sharing, have you noticed a positive effect (lowering) in your LDL by using more paper filter brew?

If you don't want to share, just tell me to get skunked.
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Don’t track it that closely lately TBH. 🙈🤞
<sips coffee and sets bacon down>
 
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troutpocket said:
Anyone else make regular use of a Moka Pot? I have a Bialetti stainless 2-cup variety. I’ll make a nice strong cup tomorrow morning. I have a system down now but it took a lot of reps to get something consistent.

What works for me:
  • Boil water first
  • Fill reservoir to the middle of the pressure vent
  • Use a robust coffee in the medium to med-dark roast range
  • Grind fine but not necessarily espresso fine
  • Fill the basket level but don’t pack it in
  • Use medium-low heat for the brew process
  • It takes several minutes to get the brewing started but goes fast

Mistakes I made along the way
  • Starting with cold water then trying to rush the brewing process
  • Under/over filling the reservoir
  • Under/over filling the coffee basket
  • Using delicate, light roast coffee
When it all comes together it’s really good. But I made some bad coffee along the way!
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I use a Moka pot all the time. Used them a lot when I lived/traveled through Europe.

The not rushing is key. I've always used cold water to start. I just let it do its thing. Plus if I were to heat up water first I would use my French press 😆.

My favorite dessert is an affagoto. Espresso over vanilla gellato. So the pot comes out a lot.
 
Been reading a lot about different variety of beans and was intrigued by Ethiopian. Had to kill a little time in town yesterday and ended up in Central Market. Picked up two different Ethiopian beans, and gave one a try this morning.

All I can say is wow! Easily the most enjoyable coffee I've ever had, and the first time my simple palate has ever really noticed flavors listed in the description. Among other things the beans I tried this morning mentioned notes of cherry and I can really pick that up. I'm pretty damn impressed.

Only downside is that it's so delicious that I have drank the bulk of my mug on the drive to the ramp. No doubt I'll finish it while waiting for Ira and GOTY to get here.
 
Jerry Daschofsky said:
I use a Moka pot all the time. Used them a lot when I lived/traveled through Europe.

The not rushing is key. I've always used cold water to start. I just let it do its thing. Plus if I were to heat up water first I would use my French press 😆.

My favorite dessert is an affagoto. Espresso over vanilla gellato. So the pot comes out a lot.
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Did the cold water start this morning. Took the better part of 15 minutes to brew. But it was about the richest, smoothest coffee I’ve made. Worth the wait. 👍
 
troutpocket said:
Did the cold water start this morning. Took the better part of 15 minutes to brew. But it was about the richest, smoothest coffee I’ve made. Worth the wait. 👍
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Glad it worked out for you. I just made it the way I was shown. My host mother had a monster Moka pot. Enough for everyone to have a cup in the morning. Well their family anyways. I ended up buying my own after she saw how much coffee I drank. It was easily a 20 cup. I have a 12 cup now, with a couple smaller ones, and it's nowhere as big as theirs. It was old too. So every morning I would try to get up in time to prep my pot. She had enough to do.
 
Jerry Daschofsky said:
Glad it worked out for you. I just made it the way I was shown. My host mother had a monster Moka pot. Enough for everyone to have a cup in the morning. Well their family anyways. I ended up buying my own after she saw how much coffee I drank. It was easily a 20 cup. I have a 12 cup now, with a couple smaller ones, and it's nowhere as big as theirs. It was old too. So every morning I would try to get up in time to prep my pot. She had enough to do.
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Host mothers from the old world are wise! I bought my little bialetti several years ago and kinda forgot about it when I couldn’t make good coffee right away. Last year I started reading on coffee blogs and watching YouTube to narrow down my variables. There’s a lot of conflicting suggestions. But I think your method keeps it simple even if it takes a little extra time.
 
troutpocket said:
Host mothers from the old world are wise! I bought my little bialetti several years ago and kinda forgot about it when I couldn’t make good coffee right away. Last year I started reading on coffee blogs and watching YouTube to narrow down my variables. There’s a lot of conflicting suggestions. But I think your method keeps it simple even if it takes a little extra time.
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I lived in Germany, but did travel a lot. I only remember fresh water tossed into the bottom. Even when I stayed down in Italy. I stayed at a lot of B&Bs in my travels so was always in a home usually. So saw a lot of Moka pots. Usually they would start the pot when they saw me come out of the room.

I really haven't researched coffee making much. Just what I've seen or taught.
 
I have to tell this story. It may have changed since I last was in mainland Europe. You used to be charged per 2 cup carafe in restaurants. As a 17 year old new to Europe I had no idea. Had a little bistro/bakery down the street from where I lived. Right by the Kneipe. Which was a horrible combo for this kid. 😆

First time I went to bistro I was polishing off 2 cup carafes fast. Body still wasn't used to 9 hour difference and needed the boost. Owner was looking at my funny when I was ordering more coffee. The pastries came from the bakery next door. So good. Then I got my bill. You were charged for every 2 cup carafe. Thankfully the exchange was almost 5 DM to the dollar. So my money went a long ways.

I actually taught the bakery how to make US cinnamon rolls. They were still making them up to a decade ago. Was funny though. The bistro would automatically bring out 2 carafes at a time after they got to know me.
 
Jerry Daschofsky said:
I have to tell this story. It may have changed since I last was in mainland Europe. You used to be charged per 2 cup carafe in restaurants. As a 17 year old new to Europe I had no idea. Had a little bistro/bakery down the street from where I lived. Right by the Kneipe. Which was a horrible combo for this kid. 😆

First time I went to bistro I was polishing off 2 cup carafes fast. Body still wasn't used to 9 hour difference and needed the boost. Owner was looking at my funny when I was ordering more coffee. The pastries came from the bakery next door. So good. Then I got my bill. You were charged for every 2 cup carafe. Thankfully the exchange was almost 5 DM to the dollar. So my money went a long ways.

I actually taught the bakery how to make US cinnamon rolls. They were still making them up to a decade ago. Was funny though. The bistro would automatically bring out 2 carafes at a time after they got to know me.
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Where in Germany?
 
krusty said:
I wait for Costco k-cups to go on sale (don't give a shit about which blend), jump in drum brake death trap and buy about 10 boxes (don't give a shit about rotating stock for freshness date in storage) and then simply slap k-cups in keurig machine as needed.
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K cups are an environmental nightmare. In fact the guy who invented them later said he wished he hadnt... except for the cash I'm sure. Where do all those little cups go...

I have one if the behmor counter top roasting deals.

Good for about 12 oz at a time. Great for the lighter roasts, but struggles with saftey shut offs to get to that burnt dark roast.

I like em light any how.

French press is my morning goto.
 
headduck said:
K cups are an environmental nightmare. In fact the guy who invented them later said he wished he hadnt... except for the cash I'm sure. Where do all those little cups go...

I have one if the behmor counter top roasting deals.

Good for about 12 oz at a time. Great for the lighter roasts, but struggles with saftey shut offs to get to that burnt dark roast.

I like em light any how.

French press is my morning goto.
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Humans are an environmental nightmare. Enough with the virtue signaling! :)
 
Agreed, but not even sure what kinda signal that is...

Its just a fact and if folks hadnt considered the impact, maybe they might.

To each their own. For sure.
 
headduck said:
Agreed, but not even sure what kinda signal that is...

Its just a fact and if folks hadnt considered the impact, maybe they might.

To each their own. For sure.
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Kcups are recyclable. Ever consider the environmental impact of needlessly driving a hundred miles so you can throw fur and feathers at fish? Maybe you won't after you do so! Perhaps you'll go live under a log and eat grubs!

Get over yourself! ;)
 
krusty said:
Kcups are recyclable. Ever consider the environmental impact of needlessly driving a hundred miles so you can throw fur and feathers at fish? Maybe you won't after you do so! Perhaps you'll go live under a log and eat grubs!

Get over yourself! ;)
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I'm thinking perhaps a switch to decaff might be a good move
 
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