/COFFEE/

>12 year old yuropoor shits up thread for attention
>LOL U MAD XDDD
Consider suicide

Just stop. You're embarrassing yourself.

fucking moron

the only people who do this are people who think starbucks is good coffee

nobody who goes through the effort of brewing it themselves will do this

Why are Euro-Idiots so cringeworthy?

Back to the topic at hand, I find when I brew more acidic coffees for longer 5+ minutes in my French press the brightness and fruitiness actually mellows out. Any other ways to tweak the brew to get results? Also does blooming really help if you mix once all the water is in?

Grinding it at the regular size on a baritza encore (30 I think?) 14:1 coffee to water ratio. Currently brewing stumptown Columbia los picos

Water temp in the 180s makes it less acidic

Shut the fuck up

Mixing slows down the emmersion as it cools down the water with oxygen, resulting in an underextracted cup
I never do it

>family guy pic
>doesn't know we give other people money so we can make them our bitches

Senpai I love this country but we are pricks towards everyone

Link to your acclaimed blind testing please. Otherwise I'll just say your full of shit. After reading that Huffpost article, I think neither you, nor the tasters in the article just never had a decent coffee. Anybody who uses big commercial coffee brands as their standard loses their credibility in rating coffee.

Also, please change the title to Coffee/ Espresso General!

how often do you guys take a dump?

Coffee people are the worst.
Worse than:

Steak doneness experts
Wine connoiseurs
Beer connoisseurs
Picky eaters

I hope you people drown in your niggersweat

What are some areas/countries that, on average, produce less acidic coffee?

>britain """invading""" the falklands
>their own territory
>beating back the argentinian invasion
And that's when I realised it wasn't even """alternative facts""" any more.

30 on an Encore seems pretty fine for French press, burning guess that depends on how it's calibrated. I'd be using 40 on my Virtuoso.

I also prefer to use a 16.666666:1 water to coffee ratio.

You may getting uneven extraction with too fine a grind and too much coffee. Blooming is not necessary in a French press because it's an immersion method.

Try using 40 grind setting 16:1 or 16.66:1 ratio, no bloom, no stirring, ~208 degree water and 4 minutes before you press.

I forgot to add that the apparent mellowing out of the brightness on 5+ minute brews is most likely the product of the overextracrion of other flavors masking the taste of the acidity.

sumatras, darker roasts generally.

>16.666666:1

this guy again

Thanks, I'll give 'em a try.

I think main reason for adding milk and sugar is to cover up the strong harsh taste of mostly dark roast coffee beans.
Many people do like the dark roast but they are not aware that dark roast coffee presents very serious health issues.
Roasts like Italian and French (picture related) should be avoided in order to avoid getting cancer.
Here is why, this is very serious issue but not many coffee drinkers are aware of it.

CARCINOGENS in Burnt Coffee,
(and for those who are not aware carcinogens are cancer causing elements) you can read about it in this article:

camanoislandcoffee.com/the-5-dangers-to-avoid-when-purchasing-coffee-5/

Research has shown that if food is burnt or heated excessively then a certain group of carcinogenic substances are released which are known as polycyclic aromatic hydrocarbons (PAHs).
Once these substances have been consumed by the individual via the burnt food then they also travel into the intestines and other organs of the human body via the process of blood circulation.
In such cases, these polycyclic aromatic hydrocarbons not only cause cancer but also tend to increase toxicity of bone marrow, suppression of the immune system, reproductive toxicity,
liver toxicity as well as cardiovascular toxicity.

I like my dark roasted coffee and I don’t want to hear another ‘coffee guy’ tell me to stop drinking it.

The truth is, you can enjoy a well roasted Dark Roast Coffee without ingesting cancerous substances into your body.
Dark doesn’t have to mean burnt.
Nor do you have to sacrifice the health benefits of coffee when enjoying dark roast done correctly.

COFFEE is known AS ONE OF THE HIGHEST SOURCES OF CARCINOGENS AROUND,
yet something as simple as NOT purchasing burnt coffee beans can drastically reduce this factor.
Coffee, roasted to a dark profile, can actually be extremely enjoyable (even for light roast drinkers such as myself) and still keep that dark nuance that so many people really enjoy.

CARCINOGENS in DARK Burnt Coffee are the same as carcinogens (cancer causing particles) found on burned meat/steaks.
With horror I watch people grilling their meat to achieve those burned charred "grill marks", but those burned grill marks are nothing less than cancer powerhouse.

Funny thing is that those people would never feed those burned charred meat parts to their precious dogs or cats, but they gladly eat themselves.

So with dark roasted coffee there is a very serious WARNING that if we do care not to get cancer we should definitely avoid drinking any coffee brewed with dark roast beans.

The 5 Ways Your Coffee Kills You.
All in all, you can drink coffee and significantly hurt your body or you can drink coffee and actually enjoy a beverage that adds healthful antioxidants and tastes amazing.
I choose healthy coffee.

Coffee is one of the most heavily pesticide sprayed crops.
Much of our coffee comes from South America, and specifically Colombia, and uses pesticides such as heptachlor, chlordane and deiedrin. These pesticides are toxic to our body!

Also toxic molds Mycotoxins growing on coffee beans present health issue, so taking all those hazardous things into consideration don't add to damaging your health
by purchasing & consuming dark roasted coffee beans.

Coffee is one of those things that we don't really need to consume to stay alive.
We need to eat food, we need to drink water but we don't need to drink coffee in order to live.

Coffee is a treat, so educate yourselves & don't unknowingly add this tempting addictive treat to the already abounded number of cancer & other health problems causing products in our diets.
Coffee has some health benefits, but it needs to be consumed with wise approach to it because if you consume coffee grown with tons of toxic chemicals or coffee infested with toxic molds or dark roasted coffee watch out.

The world of coffee is HUGE. Make sure you’re educated before you make your next coffee purchase.

You know, if it's been over an hour and no-ones taken the original bait yet, you're better off just not composing the second one. Here's to hoping you're not a mormon whose sweetheart is getting fingered by your pastor this very instant. They'll be married by the time you finish your mission, you know.

>You know, if it's been over an hour and no-ones taken the original bait yet
user what's your agenda?
is it to prevent people from learning truth about the health hazards of coffee?
most people know of the pleasures of drinking coffee but not many people know about the dark side toxic side of coffee,
you know people like you are trying to prevent the truth to be made known are very dishonest people,
I would even go and say that people like you are VERY EVIL people.

What, are you one of those dishonest coffee growers producers who is aware of the dangerous aspects of the coffee industry but is trying to hide the truth
because your ONLY goal is to sell as much coffee as possible to those stupid gullible idiots in The FIRST WORLD countries and you don't care if they drink coffee that was grown using tons of toxic chemicals,
or if it has toxic molds growing on it, or if they drink dark roast coffee?

Any we know that in 95% cases dark roasting is done on a very shitty quality coffee beans to cover their shitty flavor.

Get a life asshole and stop acting like truth suppressing swine.
Let the people to learn all aspects of coffee the good and the bad.
And let people to make wise educated choices that are good for their health.

not that i want to take the bait but isn't italian roast less deeply roasted then french roast?

not according to this chart

after reading about health especially cancer issues with dark roasted coffee I just throw out all the dark roasted coffee beans I had (it was almost a lb) into the garbage,
and from now on I will only use maximum medium roast,
coffee is definitely not wort it to get cancer over it,I can do with out coffee if that will mean healthier cancer free life.

Humans perceive things relatively, and unsweetened coffee is too bitter for someone accustomed to never drinking unsweetened water, which Americans tend not to do. and most americans don't prepare their coffee correctly. The standard American coffee is ground months ago even though it's good for only 12 hours after grinding, and about half a month after roasting.

In general, what are the best brewing methods for different roast levels? I tend to use pourover for light and medium roasts and french press for darker, more oily roasts.

Anyone else roasting at home? I've been using an air popper. It happens to also work pretty well for popcorn. Why does white popcorn exist when yellow is so much better?

What is "correctly"?
>The standard American coffee is ground months ago even though it's good for only 12 hours after grinding, and about half a month after roasting.
And the same is true of Italy where Illy and Lavazza have enjoyed a reign of terror for decades

Congrats, you people have ruined yet another coffee thread with your autism.

I'm never clicking a coffee thread again unless it has a gochiusa picture on it.

WHAT THE FUCK DID YOU JUST SAY ABOUT ME YOU LITTLE BITCH

I'LL HAVE YOU KNOW I USE 16.666666666666666666:1

HOW MANY SIXES CAN YOU BOAST OF, FILTHY CASUAL

How good are Philips and Russel Hobbs at making drip coffeemakers?

I'd get something more reputable but the availability where I live is very limited.

You're getting craftier and craftier coffeemonger. This might be a worthy pasta one day.

>Russel Hobbs

Mom bought one and it's the most retarded fucked up pile of crap ever in a kitchen. The thermos pot that comes with it drips like hell, it's fucking impossible to pour a cup without making a huge fucking mess. Fuck that pile of shit.

This
I didn't appreciate bitter + subtle until one day I had too much chocolate cake and I said to myself,"damn I need something bitter"

"You're" a nigger

If you want to cut the bitterness, just add a little bit of butter

Have you tried being less physically retarded, user?

I'm gunna change to /caffeine/ for the next one

Once in the morning and once at night (or late evening)

/cowfee/

Italian is roasted more

so is the Mormon typing all the shit up all on his own or is he plagerizing from some magic underwear website?

Do the antioxidants in coffee negate the carcinogens? Should I steam it instead? Or use my super skookum grinder and earmuffs to grind it green?

I'm roasting at home with pic rel. Nostalgia Popper from Target for 15 bucks.

I get my sumatra green coffee beans from Sweet Maria's.

I like to let it go about 30 seconds past second crack around this time of year when it is cold outside, but in the summer I like a lighter roast generally.

I use a Mr. Coffee but I divert the water to the back of the machine so that it preheats and recycles the water and hits a better temperature. Once preheated I re-divert the water back to the filter basket but keep the carafe out intentionally letting the basket fill for the first 4 to 5 minutes... Once full I insert the carafe and allow the drip machine to work as usual.

I find that this hits a near perfect extraction every time.

If I want to go full metal autist I will just brew a smaller batch and not use the water warming and dripping feature... just preheat my own water and pour over the grounds in the filter basket with the carafe removed. if using a good filter there is no need to prewet. this produces good coffee.. but not much better than the aforementioned method.

A lot of mornings I actually just set it all up the night before and set the delay brew which is a god send on early mornings and a nice feature I have yet to see on even the most expensive chem-ex units...

This works VERY WELL and if you use your own fresh roasted and fresh ground (ground the night before anyway) it will make a much better cup of coffee than anyone using the worlds most expensive units will if they are using store bought roasts.

I always think its funny how many silly faggots on this board think they know about coffee but aren't roasting their own beans. Store bought roasts are shit - end of story - even if the date on them is good.

Do you use the same machine for both? I haven't made popcorn with mine since I started roasting - wasn't sure if it would jack up the flavor of the popcorn...

I like microwaved popcorn better anyway - someone got me that popper for xmas one year and I was pretty sad about a stupid wasted gift until I learned that it was one of the best ways to most evenly roast coffee beans.

The first batch of popcorn after roasting coffee pops small and gets stuck and burns. I'm not sure why. Oil splatter? I'll try cleaning it out better next time and see if that helps.

If you care to, you can assemble your own microwave coffee way cheaper and without the synthetic flavorings. But maybe those are why you like it? You can get the stuff on its own to add to any popcorn. Stovetop with oil is the "proper" way to pop it.

*microwave cockporn

kettle corn is really good when done in a pot on the stove.. i did try that once... but its so much cleaner and easier to use a microwave and prebagged popcorn. plus.. it leaves the popcorn popper free for roasting which is its better purpose anyway.

Share your V60 recipes:

I prefer 16:1.

My go to is 20g Coffee to 320g water

Steps:

>Grind med-fine

>Bloom to 40g water, stirring vigoursly within 10 seconds

>Pour continously to 320g total water, making sure you start in middle, spiraling out to the edges washing down the grinds on the side, if you can finish pour with the wash.

>At the end of pour, tamp down your V60 on the mug or carafe to level the ground bed.

>Total time should be around 2:50 +/- 10 seconds depending on bean, freshness, pour technique.

Enjoy!

>pic related is my autism kit

@8500053
>I use a Mr. Coffee
>I actually just set it all up the night before
>fresh ground (ground the night before anyway)

LOL

Anything less than 12 hours is acceptable.

Have you ever tried a Chemex? I'm curious how the flavor compares.

I use a Chemex with:
- 16.66:1 ratio, 50g of coffee to 833g of water
- Grind at 30 on my Virtuoso
- Water starts at ~207-209 l
- pre wash filter
- add 3x coffee weight of water in 15s, allow to bloom for further 30s
- add remaining water to 833g, aiming to finish adding water between 2:30 and 3:00
- extraction competes around 4:30

Oh I'm not sure if I should take that as a compliment or sarcasm, but you see I'm not doing anything for my personal benefit,
I'm just learning as we go & sharing with you guys the other side of the delicious coffee story.

As I said before in previous thread I do have a friend who was drinking coffee in quite large amounts (2-3-4 cups per day)
and eventually got pancreatic cancer from it.
Sad & painful story for him and for his family only over an "innocent few cups" of coffee.

Those of you who are so aggressively opposing my posts exposing health problems associated with drinking wrong coffee
are definitely dishonest people who are trying to hide truth from those who never heard of those issues with coffee.

Tell me please what's wrong in any of my posts that some of you think I'm wrong.
I think most regular coffee drinkers are appreciating informations in my posts, informations that might save them from getting seriously ill or getting nasty deadly cancer.
Wonder how many people got ill got cancer not knowing that the reason for it was drinking wrong type of coffee, coffee that was full of toxic chemicals,
starting from growing practices using massive amounts of toxic fertilizers and pesticides, to the storage problems where toxic molds grow on coffee beans,
to drinking dark roast coffee, or drinking coffee on empty stomach.

I think everybody who never heard of those things is happy that I'm providing them with that info.
I'm not telling people not to drink coffee ever again, I'm just presenting information that shocked me (the big coffee enthusiast)
and I'm now making smart changes to my coffee drinking habits.
I still drink coffee and I'm not planing to stop it, but I will limit to one (or some occasions to two) cups per day
and it's going to be locally roasted ORGANIC, and never dark roast, maximum medium roast.

As I said before coffee is not essential for humans to stay alive, food & water is,coffee is not.

@8500305

No.

You lose more flavor from your beans being too old, which they definitely are if you're not roasting them yourself a cup or half at a time.

user why you are posting this symbol in front of a post number: @
why not to just 'left click' on the post number and you will get automatically this effect:
just a hint in case you are not aware of it, (unless you are aware of it but have your own reason for doing your way).

just left click, or manually insert double >> if you are quoting post from different thread.

>if you're not roasting them yourself a cup or half at a time
totally retarded and not practical in every day life situation.

I buy five pound bags of green coffee. It's good for up to a year. Roasting doesn't take much time and I can be doing other stuff during most of it.

A machine with integrated grinder will either be subpar of very expensive. I can't even afford a good standalone electric burr grinder so I use a manual. Freshly ground month-old coffee is far worse than days-old coffee ground less than half a day ago.

storing green coffee in a bag up to a year????, are you not getting those toxic molds like the: mycotoxins like T-2 toxins, ochratoxins, vomitoxins, and rubratoxins growing on your beans,
up to a year in a bag with out moving the coffee beans around is very strange practice in my opinion, unless you have perfect climatic conditions even then I would move the beans around every couple of weeks.

Thanks, mom. I use it much faster than that because it's not just me drinking it.

>Freshly ground month-old coffee is far worse than days-old coffee ground less than half a day ago.
I agree on the grinding just before you make your coffee but to roast coffee beans every day is bit too much for me,
maybe roast week or two weeks supply but every day??, well if you have the time good for you user, sure you are getting fresh as possible.

well if you were not retarded moron and knew how to compose your post with intelligence it would be obvious from the beginning,
but since you are retard, well never mind..............

I do it twice a week at most. I rarely use more than a quarter cup of beans in a day.

No.

1) Freshly roasted coffee doesn't even peak in flavor until about 3 days after roasting.

2) Grinding coffee the night before is certainly worse than it being roasted a day or two earlier since the surface area of ground coffee is many times of that of whole beans.

3) You set your shitty drip coffee maker to auto run in the morning meaning it has no temperature control, no bloom step, no ability to pre-wet the filter, and no ability to control the level of saturation of the grounds.

This basically means you have essentially zero control over the degree and consistency of extraction. It's like trying to claim that microwaving steak is good as long as you dry aged it yourself.

There is literally no point to roasting your own coffee if you are going to treat it like grocery store Folgers afterwards.

I would assume the chemex would produce a cleaner cup imo, due to the filter. I personally love a delicate cup on a v60, especialy with a more floral and fruity coffee. (Just ordered from Madcap in michigan, they're pretty great)

>Just ordered from Madcap in michigan
how much do they pay you for shilling for them, or you are the owner

what method/device is best for controlling the extraction process then?

you have to budget around $2000 for entry level unit

A quality burr grinder, an electric kettle (ideally programmable for temperature), a scale, and then you can use pour over, French press, or Aeropress.

Each of those methods shares the ability to precisely control the grind size, grind evenness, water temperature, grind to water ratio and the length of time the water contacts the grounds.

These are the elements necessary to control which of the soluble compounds are extracted out of coffee and in what proportion, and allow fine tuning to eliminate under or over extraction.

Moka pots have a little less extraction control but can still produce good coffee.

Espresso requires even finer control over these variables, plus water pressures but a decent espresso set up is quite expensive and impractical for home use UNLESS you roast your own beans a bit at a time and don't care about the purchase and maintenance costs for an espresso set up at home.

>Espresso requires even finer control over these variables, plus water pressures but a decent espresso set up is quite expensive and impractical for home use UNLESS you roast your own beans a bit at a time and don't care about the purchase and maintenance costs for an espresso set up at home.
pure bullshit

>you can use pour over,
what is pour over

Care to elaborate?

It's impractical for home use because real espresso machines are expensive. Espresso grinders are expensive. It's very hard to go through a pound of espresso beans in two weeks unless you are making dozens of espressos a day. Espresso machines need to be regularly serviced.

And espresso does require finer control over grind size, evenness, water temperature and water pressure than other brewing methods do.

I used to have a San Marco espresso machine and grinder, so I know first hand.

tell your stupid bullshit sap story to millions of home espresso machine owners all over the world

>Aeropress
Ok, so I've never understood those. I mean, I can clearly see how they work, but I can't see that the mechanism is in any way different from a decanted french press. Other than muh 21st century air cushion and hipster memery. Explain this shit, anons!

What's a cappuccino?
Did I win?

>Explain this shit, anons!
stop being parasite and watch youtube or f-off you lazy fuck.

It creates air pressure, brewing the coffee in tiny holes like a real espresso machine would do.
The pressure is not as constant or necessarily the good one, but it does the job.
French press just infuses the coffee and puts the grounds at the bottom

(You)

I happen to agree that Aeropress tastes pretty much exactly like paper filtered French press, but nonetheless you still have control over all the elements I listed using it.

>French press just infuses the coffee
the fucking water infuses the coffee grounds not the fucking french press you dummy

>French press just infuses the coffee and puts the grounds at the bottom
The gravity puts the grounds that are suspended in the water at the bottom not the fucking french press you dummy

>It creates air pressure
But surely it can't be more than just barely over atmosphere pressure as the vessel is open at the bottom. Where is the pressure build-up? You press the water out, but that's an only extra pound or so of filter resistance. Right?
It just infused the coffee, and then you press the coffee through a filter. The "air plug" is just to not leave a lot of coffee with the grounds and have some air in there to replace it. The only benefit I can see is that it doesn't leave the grounds in with the finished coffee like a french press typically does, but that can be solved with decanting.

What am I missing?

I have that video on my computer and I did posted that video few threads ago but decided not to posted now since that faggot is a super lazy fuck

>The gravity puts the grounds that are suspended in the water at the bottom not the fucking french press you dummy
You know what the "press" in "French press" means, right?

>the "press" in "French press" means,
means fake news you dumb fuck

btw, coffee grounds are already on the bottom (due to gravity force) before you start pressing on the plunger with the metal screen filter attached to it,
you usually wait 4-5 minutes before start pressing on the plunger/filter so by that time there is almost nothing for the press to press down except very fine particles you dummy.
>you are that faggot who desperately tries to be smart but never fails to end up to sound dumb
>bravo bravissimo

bravo, bravo, bravo, bravissimo
youtube.com/watch?v=9qZOiyVsEuM

>btw, coffee grounds are already on the bottom (due to gravity force) before you start pressing on the plunger with the metal screen filter attached to it,
No they're not. Mine are happily suspended in the coffee or even floating. Only things that are heavier than water sinks, user. Coffee beans most definitely float, and coffee course grounds do too until they have been sufficiently water logged. Which take far longer than extraction time.
Tiny dust-like particles will sink once in your cup, but that's a different thing altogether.

Nobody cares, nerdtron.
It's just coffee.