Coffee talk

Buzzy said:
I have the same burr grinder, tell me about the other two items, please.
Click to expand...
Bonavita electric kettle. Really nice because you can set the temp to whatever you want so works great if you’re dialing in brew temp or want something other than boiling.

The brewer is a Clever Dripper. It’s a single serve immersion brewer. So think French press but with a paper filter. You pour in the water, add coffee, gently stir to wet grounds, then steep for desired time. Once ready you just set the whole thing on your mug and a plunger opens the seal and the coffee drains.

I decided to get one after my wife started making her coffee with the Aeropress instead of a drip maker while I was teleworking for covid lockdowns. Then I had to go back to work and the Aeropress went with me. Rather than get another Aeropress we tried this and have been really happy with it. The biggest thing I don’t like about it is the paper waste because you have to use a #4 paper filter for each cup. I suppose I could replace it with a metal reusable one. Super easy cleanup though. Just dump the filter and rinse the basket.
 
mtskibum16 said:
Bonavita electric kettle. Really nice because you can set the temp to whatever you want so works great if you’re dialing in brew temp or want something other than boiling.

The brewer is a Clever Dripper. It’s a single serve immersion brewer. So think French press but with a paper filter. You pour in the water, add coffee, gently stir to wet grounds, then steep for desired time. Once ready you just set the whole thing on your mug and a plunger opens the seal and the coffee drains.

I decided to get one after my wife started making her coffee with the Aeropress instead of a drip maker while I was teleworking for covid lockdowns. Then I had to go back to work and the Aeropress went with me. Rather than get another Aeropress we tried this and have been really happy with it. The biggest thing I don’t like about it is the paper waste because you have to use a #4 paper filter for each cup. I suppose I could replace it with a metal reusable one. Super easy cleanup though. Just dump the filter and rinse the basket.
Click to expand...
Thanks -
I'm old school on my "drip" system. I use a cone with their No. 6 paper filters. I'm going to buy your Bonavita so I can do a better job with water temperature for my cups of coffee.
 
Buzzy said:
Thanks -
I'm old school on my "drip" system. I use a cone with their No. 6 paper filters. I'm going to buy your Bonavita so I can do a better job with water temperature for my cups of coffee.
Click to expand...
Are you using an older style pour over from before people started calling them pour over? I still haven’t messed with that type of brewing.
 
mtskibum16 said:
Bonavita electric kettle. Really nice because you can set the temp to whatever you want so works great if you’re dialing in brew temp or want something other than boiling.

The brewer is a Clever Dripper. It’s a single serve immersion brewer. So think French press but with a paper filter. You pour in the water, add coffee, gently stir to wet grounds, then steep for desired time. Once ready you just set the whole thing on your mug and a plunger opens the seal and the coffee drains.

I decided to get one after my wife started making her coffee with the Aeropress instead of a drip maker while I was teleworking for covid lockdowns. Then I had to go back to work and the Aeropress went with me. Rather than get another Aeropress we tried this and have been really happy with it. The biggest thing I don’t like about it is the paper waste because you have to use a #4 paper filter for each cup. I suppose I could replace it with a metal reusable one. Super easy cleanup though. Just dump the filter and rinse the basket.
Click to expand...
I've experimented with the metal filters. Interestingly the metal filter seemed to get clogged and the brew time would increase. Rather than that we started using hemp or cotton filters. They clog up too, but you boil them every week or so and they come back working fine.
 
Buzzy said:
My daughter moved to Paris about 2012 or so. A Nespresso machine was her coffee "maker". We have a Nespresso machine (sans Danny Devito) that we use on occasion (it works well with a shot of good ice cream and espresso). Just another mere cup of coffee. ;-)
Click to expand...
Just another mere cup of coffee. ;-) Ok come on, just keep rubbing it in..:ROFLMAO:
 
mtskibum16 said:
Are you using an older style pour over from before people started calling them pour over? I still haven’t messed with that type of brewing.
Click to expand...
Old fashioned pour over - I think this Melitta has been in the kitchen since we bought our house in Port Orchard in 1979. A friend of ours taught me about "exploding the beans" before you begin the full pour over.
 
mtskibum16 said:
Bonavita electric kettle. Really nice because you can set the temp to whatever you want so works great if you’re dialing in brew temp or want something other than boiling.

The brewer is a Clever Dripper. It’s a single serve immersion brewer. So think French press but with a paper filter. You pour in the water, add coffee, gently stir to wet grounds, then steep for desired time. Once ready you just set the whole thing on your mug and a plunger opens the seal and the coffee drains.

I decided to get one after my wife started making her coffee with the Aeropress instead of a drip maker while I was teleworking for covid lockdowns. Then I had to go back to work and the Aeropress went with me. Rather than get another Aeropress we tried this and have been really happy with it. The biggest thing I don’t like about it is the paper waste because you have to use a #4 paper filter for each cup. I suppose I could replace it with a metal reusable one. Super easy cleanup though. Just dump the filter and rinse the basket.
Click to expand...
If you use the Mellita paper filters, they compost in about 4 months as long as they're tossed in wet.
 
I love black coffee, or Americano. But I am not sure I have ever had a fresh cup. I do use a Keurig everyday, or just grab something at the coffee shop. But this also reminds me of the first time I had Sockeye in AK, cooked about 20 minutes after it was caught. There is no comparison in taste to anything I can get now in E. WA. Doesn't even taste like the same fish. Makes sense that it could be the same for other things like coffee. Now I may be on a search....not sure if I will jump in the deep end, but we have a lot of independent rosters here in town. I might have to do a bit of searching to see if I am missing anything.
 
Jerry Daschofsky said:
I'll add a spin here. How many of you are doing homemade cold brew? I do like a good iced coffee and so damn easy to do in bulk for a week at a time.
Click to expand...
Yes my summer coffee is usually cold brew. That’s when I prefer the more subtle, fruity and floral light roasts. A good Ethiopian coffee is about my favorite for cold brew.

I make it in a French press. 1 cup coarse grinds, 2.5-3 cups water and 24 hours in the fridge. That makes about a pint of strong coffee. The last few summers I’m starting to associate cold brew with wildfire smoke 🔥
 
Mike Ediger said:
I love black coffee, or Americano. But I am not sure I have ever had a fresh cup. I do use a Keurig everyday, or just grab something at the coffee shop. But this also reminds me of the first time I had Sockeye in AK, cooked about 20 minutes after it was caught. There is no comparison in taste to anything I can get now in E. WA. Doesn't even taste like the same fish. Makes sense that it could be the same for other things like coffee. Now I may be on a search....not sure if I will jump in the deep end, but we have a lot of independent rosters here in town. I might have to do a bit of searching to see if I am missing anything.
Click to expand...
Mike -
Maybe a burr grinder - but local roasted coffee sounds great!
 
Mike Ediger said:
I love black coffee, or Americano. But I am not sure I have ever had a fresh cup. I do use a Keurig everyday, or just grab something at the coffee shop. But this also reminds me of the first time I had Sockeye in AK, cooked about 20 minutes after it was caught. There is no comparison in taste to anything I can get now in E. WA. Doesn't even taste like the same fish. Makes sense that it could be the same for other things like coffee. Now I may be on a search....not sure if I will jump in the deep end, but we have a lot of independent rosters here in town. I might have to do a bit of searching to see if I am missing anything.
Click to expand...
I think k-cups vs fresh roasted coffee is a fair comparison to frozen vs ocean-fresh fish. I take advantage of trips to the coast to indulge in great seafood any chance I get!
 
Speaking of local roasters, has anyone tried the offerings from Dillanos Coffee Roasters in Sumner? i pass by it every day going to and from work, but have never stopped...
 
Interesting that it seems more of you weighing in are sticking with larger quantities of fewer varietals of beans. I go the opposite way—when I order 10 or so lbs at a time, I get 8-10 different kinds. If there’s something highly rated in the mid 90s and not > say 8or 9 bucks a pound I might order a 2 lb bag of that, or if the tasting notes are up my alley (fruited or lemony acidity, berry, and then I like a little earthy background of what like many sumatras for example have up front) then I’ll get a couple pounds. Then I roast it to city+ or so and go with that as my example of that bean. Usually never to replicated again after that order since I rarely see the same single farm varietals that I like the most twice. But I’m cool with that.
 
troutpocket said:
Yes my summer coffee is usually cold brew. That’s when I prefer the more subtle, fruity and floral light roasts. A good Ethiopian coffee is about my favorite for cold brew.

I make it in a French press. 1 cup coarse grinds, 2.5-3 cups water and 24 hours in the fridge. That makes about a pint of strong coffee. The last few summers I’m starting to associate cold brew with wildfire smoke 🔥
Click to expand...
I have a bunch of different sized Cambros. I do the coarse grind too and toss in and let it sit overnight.
 
Never made my own cold brew. Not since I made orange coolers full of it when I worked at a coffee shop in college for a while. I think I got the job because I was so enthusiastic about liking coffee even back then. Really before Starbucks was a thing. Anyway, I need to get on the homemade cold brew tip.
 
Matt B said:
Interesting that it seems more of you weighing in are sticking with larger quantities of fewer varietals of beans. I go the opposite way—when I order 10 or so lbs at a time, I get 8-10 different kinds. If there’s something highly rated in the mid 90s and not > say 8or 9 bucks a pound I might order a 2 lb bag of that, or if the tasting notes are up my alley (fruited or lemony acidity, berry, and then I like a little earthy background of what like many sumatras for example have up front) then I’ll get a couple pounds. Then I roast it to city+ or so and go with that as my example of that bean. Usually never to replicated again after that order since I rarely see the same single farm varietals that I like the most twice. But I’m cool with that.
Click to expand...
I’ve been leaning towards 2lb bags of unfamiliar beans. It often takes me the first pound to dial in the roast. there are so many good options I’m okay with finding an occasional dud. More often I taste something really good and unique. The Honduras beans from Costco come in 2x5lb bags. It’s a lot for my small batches but really excellent coffee so I keep ordering it because who knows when it won’t be available?
 
troutpocket said:
I’ve been leaning towards 2lb bags of unfamiliar beans. It often takes me the first pound to dial in the roast. there are so many good options I’m okay with finding an occasional dud. More often I taste something really good and unique. The Honduras beans from Costco come in 2x5lb bags. It’s a lot for my small batches but really excellent coffee so I keep ordering it because who knows when it won’t be available?
Click to expand...
Still need to try that Costco stuff.
 
Matt B said:
Interesting that it seems more of you weighing in are sticking with larger quantities of fewer varietals of beans. I go the opposite way—when I order 10 or so lbs at a time, I get 8-10 different kinds. If there’s something highly rated in the mid 90s and not > say 8or 9 bucks a pound I might order a 2 lb bag of that, or if the tasting notes are up my alley (fruited or lemony acidity, berry, and then I like a little earthy background of what like many sumatras for example have up front) then I’ll get a couple pounds. Then I roast it to city+ or so and go with that as my example of that bean. Usually never to replicated again after that order since I rarely see the same single farm varietals that I like the most twice. But I’m cool with that.
Click to expand...
I roast nearly a pound per batch. Just found I blew through smaller amounts too quickly to really get the hang of them.
 
You must log in or register to reply here.
Back
Top