Hey Veeky Forums I'm looking for COFFEE THREAD

false

im not gonna even bother posting in this cancer

>he washes his french press after every use

>Do you drink lighter or darker roasts?
I DON'T DRINK DARK ROASTS ANY MORE. JUST MEDIUM
After reading articles and scientific studies on health danger of dark burnt charred coffee beans (or any other food) that will cause cancer
I stopped using dark roast coffee beans. They are carcinogenic, (causing cancer) but coffee industry is hiding this information from coffee drinkers.
Besides dark roast coffee is deprived from all delicious flavors, it's just burnt charred taste.

There is a reason why roasting houses roasting green coffee beans to dark roast level.Very dishonest practice on behalf of the coffee industry.

Please chug dark roast coffee for the rest of your life, faggot

Does anyone else enjoy the process of preparing coffee more than actually drinking it?

>the rich aroma that emanates from a freshly opened bag of whole bean coffee
>the thicc golden brown foam head that forms when you pour 200F water on top of your freshly ground coffee
then you swirl it around to submerge all the coffee grounds, and the foam starts cascading different colors
all the while the smell fills the whole kitchen, it smells so nice~

And then you just pour it down the sink and start over, right?

Oh no that would be a waste.
I like the coffee too, but making it is the best part!

>muh acrylamemede :(

There ought to be a word invented for your specific breed of nu-male.

What roast do you guys prefer? I generally stick to light roasts, but the best cup of coffee I ever had was a dark roast. I still get hard when I think about it.

whats Veeky Forums's preferred brewing method? I've been using a chemex for a while now and I love it, but I wanted to try a french press since I hear a lot of people talking it up.

i'll sing the french press's praises all day, but if you don't like sludge at the bottom of your cup, get a really good burr grinder, because the metal filter will curl up with repeated use and always let some mud through

Potatoes cause cancer.
All processed meats cause cancer.
"Causes cancer" when it comes to food is generally just media scaremongering for clicks.

couldn't agree more user, the whole process for making coffee is sometimes more exciting than actually drinking.

True patrician here

MODS

French Press and Vietnamese Filter

Can anyone recommend a good canned coffee

>French press Joe's Coffee
>keep it in freezer to keep it good

>tastes bad when I make it

How in the fuck do you stop sucking at latte art

I've been at this shit five months and I struggle with even a basic bitch rosette

sensitive much
call your momy

do you eat burnt charred bread or meat?
I don't thinks so, no normal self respected person is, so why do you consume burnt charred coffee that is known to give cancer,
in case of many people because they are not aware of this dishonest gimmick by coffee industry, in some cases people know but do it anyway,
same as those who smoke cigarettes or eat fast food hamburgers or drink coca-colas and other crap soft drinks

in case of burnt charred food (including dark roast coffee) you have a choice not to consume carcinogenic foods.
just think about it, that green coffee bean was heated to such hight temperature that now is like soil after nuclear bomb explosion, all dead,
all the living elements in that green coffee bean are totally dead now, they are charred, they become carcinogenic now.

if you have any brains you would understand that, I don't give a shit what you consume, it's your life your body.
some anons here will make changes to type of coffee they consume,others will not, that's normal reaction.

coffee roasting houses laughing all the way to the bank selling you substandard coffee beans roasted to dark roast level only level those low quality coffee beans could be roasted to have some kind of taste to them,
if they were roasted to medium level they would taste like shit, so genius solution was to burn them to charr them & sell them at the same price as good quality medium roasted coffee beans, & they bullshit
you that this dark roast taste is desirable. BULLSHIT, it's just scum to sell low quality coffee beans.

If dark roast was the best roasting level why then not all coffee is roasted to that level, because is not true, best level is medium or even lower in some cases, at medium level the coffee bean is not dead yet,
medium roasting temperatures are not high enough yet to destroy all that is alive inside of the green coffee bean,all the sugars,proteins,oil, & other elements
DARK ROAST TEMPERATURES ARE CHARRING BURNING KILLING everything that is valuable inside of that green coffee bean.

but that's the only way they can sell those substandard low quality Robusta coffee beans, the better quality Robusta beans can be roasted to medium level and they taste good,
but low quality shit can only be sold if roasted to dark roast, medium roast makes them taste like wood chips.

that's the dirty secret coffee roasters are hiding from naive uneducated consumers.

I've never seen dark roasts that looked like charcoal.
Even the darkest oiliest roast I've ever had had a prominent shade of brown and was glistening in oil.

>and was glistening in oil.
glistening in oil is very bad sign for coffee beans

i don't care, it tasted good

Your level of bootyblasted is astounding.

scientific medical facts.

yes it feels great exposing dishonesty of coffee industry.

how old are you?

16 almost 17

Fellows will fall in line.

oh lawdy

I'm 1 year old

coffee coffee coffee

and sprays Chanel No.5 on it

does anyone else have the experience of a bag of coffee tasting significantly better near the end of the bag compared to the beginning?
I mean, I know taste is supposed to improve and reach a peak after roasting, but I never notice a decline, and I only use enough for 1 cup per day.

I've never gotten that.
Coffee always starts smelling more acidic after the 1 month mark, but it seems to respond well to boiling water, maybe you're just burning the coffee and it only becomes tolerable after the beans have started going stale.

Well, I never buy a big enough bag to last over a month. Around 3 weeks at most.
What do you mean burning? I don't do the roasting myself, and experience this with both light and dark roasts, though I have to say the effect is I think more noticeable with darker roasts. E.g. I just finished a bag of dark roasted Costa Rican coffee that I got from a local roaster, and the last few cups were significantly smoother and more "chocolatey" than earlier ones. Not to say the earlier cups were at all bad tasting.

I never get grinds in my coffee with a Moka pot, the only thing is I wish I knew how to make my coffee come out with a nice caramel brown crema all the time instead of just black as fuck.

A brikka pot is cheating.

I prefer espresso

All this taste differences might be due to different foods you are eating those days.
As with vine foods affect taste of it, same vine on a day or days when you eat different foods might taste better or worst.
Same could be with coffee.

>caramel brown crema
crema crema crema

>the only thing is I wish I knew how to make my coffee
She can teach you how to make a perfect cup of moka coffee

I read some coffee threads like six months back, I come to check them out again, and this faggot is STILL scaremongering

Nasty truth about dirty coffee industry secrets never die, faggot

Like for example use of toxic chemicals to spry coffee plantations to make sure there is a profit to be made from coffee crops.

yes some coffee can make you ill, very ill.
you have to make smart choices buying coffee, it's a huge business full of many dishonest suppliers

Tad finer than drip is fine just don't pour the last dregs of the pot into your cup.

Please don't respond to this. It starts a stream of shitposting that invariably ruins every coffee thread

French press is okay...imo it brings okay coffee up to a good level but it brings great coffee down cause the heavy oils from the mesh filter block some of the more delicate tastes in the cup.

Stick with Chemex. If you want to try something else go for beehouse, kalita wave, v60, or if you're really looking to spend money get a siphon pot.

cray me a river you weakling, afraid of truth about nasty coffee business secrets, same story as it was with cigarette companies trying to hide facts about cancer caused by smoking cigarettes.

Have you guys ever tried adding salt to instant coffee? I was skeptical but it makes it a lot better.

I've been using an aeropress for the past few months, from a French press. I really like it, the end result just tastes much better to me, no sludge at the bottom, extremely quick ~2 minute cleanup.

>ran out of coffee
>found dusty bottle of nescafe instant
>follow directions (1tsp per 6oz)
>it's faintly colored piss water
>add more
>color and viscosity actually resembles brewed coffee
>taste it
oh god it's like the worst burnt diner coffee

I'm out too and decided to try a Keurig for the first time in a while. I wanted to say it was at least drinkable, but I ended up not finishing it. It wasn't offensive, it just wasn't pleasant.

>decide to get a bag of some gourmet coffee after drinking folgers and maxwell hoise for several months
>its fucking amazing
Can Veeky Forums recommend me some gourmet coffee that I should try out? I want to see what I've been missing.

Turkish.

Is cold brew coffee just a myth?

It exists and is great in the summer.

1:4 ratio coffee to water and leave in French press over night. You can use whatever container you want as long as it can be strained easily in the morning.

Very course grind.

This makes a coffee concentrate with very little bitterness that can be watgered down with ice or cold water for a smooth brew.

This method works great with mediocre coffees or coffees that can be overly bitter when brewed traditionally with hot water cause the slow extraction does not agitate the grounds as much.

I'M SCARED OF COFFEE NOW, TOO MUCH HEALTH HAZARD RISK INVOLVED BY DRINKING IT.

Not to instant, but i add some to the grounds in a standard old drip-pot that makes my workhorse coffee (i.e. the shit i'm drinking early in the morning to warm/wake up and not for comfort). A little salt makes Folger's columbian a lot better.

I wondered if I was just fooling myself, so I decided to start doing it at work. I usually make the coffee in the mornings there anyway. My coworkers actually started asking me if I brought my own coffee from home or something, saying it was really good.

Alton Brown mentions it on an old Good Eats episode. Idk, something about chemistry.

how much salt to how much coffee?
thanks.

>When you're so bored you start snacking on instant coffee granule

Strangely enough I just found a pretty good tutorial. It's on chefsteps.

I love the taste of a good cup of coffee, but I can't justify the expense or the effects it has on my body. Does anyone else know this feel?

Since buying a bean-to-cup espresso machine I've been drinking double espresso throughout the day. I must get through at least 6/7 but I've not been counting how much I drink.

Do I have a problem?

My keurig keeps giving me trouble so I finally tossed it for a french press. So far it's more fun and I think the coffee turns out smoother. Anyone have any tips or anything? I'm new to coffee not made with a keurig. I might even buy a coffee bean grinder to turn this into a fun science experiment every morning.

I just got my French press. I just wash it with hot water. Is this the correct way?

Yes buy a grinder.
Usual ratio for coffee is 2 tbs per 6 fl oz of water.
Course grind.

Don't use boiling water, use water that is just under boiling 205F or so

4 minutes of extraction and then pour. Try not to keep the coffee in the brewing vessel because it will keep extracting even after you press the plunger.

Use some soap every once in a while because coffee is very oily and the oils will impact the taste eventually if you let them build up too much.

Everything I've seen online seems to indicate that light roast has higher amounts of acrylamide than dark.

books.google.com/books?id=cFECBAAAQBAJ&pg=PA219&lpg=PA219&dq=acrylamide dark roast light roast&source=bl&ots=3lpFAYjA5x&sig=lA62EGobhAABtSeZv5e7GARWDgc&hl=en&sa=X&ved=0ahUKEwimr_achfzTAhWIwlQKHbm5B6I4ChDoAQggMAg#v=onepage&q=acrylamide dark roast light roast&f=false

Also, you're a faggot.

How often do you use soap?

I use hot water and a rag to wipe the oils off after every use. Every few weeks, I take it all the way apart (especially the plunger) and get it all with dish soap

EH it's not a hard-and-fast measure. I have a salt well in my kitchen with kosher salt (i'm a big AB fan, sue me) and sprinkle in like a pinch or two for four cups of coffee (four cup line of water on carafe, which for me is two tbsp grounds). At work, I just grab the salt shaker and go until it seems right.

Too little and you won't taste it, too much and it's inedible. That said, not hard to figure it out yourself.

I for ten years drank moka pot coffee and would tell you, that you are doing something wrong. But after moving and having gas stove in my current home and new moka pot I will say the following. Every moka pot is different, and depending on what you have, it may actually be shit to make coffee with. If you are getting grounds in your coffee, either the moka pot is shit, or your coffee is to fine, and I would almost bet on your moka pot be shit.

Problem number 1 - your moka pot
You are safer spending the money on a real bialetti stainless steel pot, and not one made in India, the aluminium ones are OK but you will have to be more careful with the heat control on those. After you have a moka pot that you know will produce good moka pot coffee you will have another problem depending on your stove.

Problem number 2 - Heat control
For years I have been using your standard electric US stove, now in Europe I am using gas stove, and even on the lowest setting on the lowest stove cap, its still well above the heat I was using on a electric one. Lower heat will produce a smoother fuller body cup of coffee, a regular extraction with either cold or regular temperature water, should between 12 and 15 minutes, any less than that and you more likely will receive an extremely bitter cup, play with the heat and time it until it takes at least 12 minutes.

DON'T LET IT GURGLE!
If you hear it gurgle, your coffee on the upper chamber is already burnt, which means, bitter, undrinkable sludge. Turn the heat off before you get to that point, and don't pour it all in your cup, you will leave a ounce maybe two in the moka pot.

Follow those tips and it should help you.

67 year old Coffee Instant.

>can't even drink decaf without feeling jittery now

JUST

Those are very interesting tips, especially with temperature and gurgle. Thank you very much user.
I'm going to adjust my moka technique.
Can you please post a picture of that Stainless Steel Bialetti model that you have.
Thanks

>should between 12 and 15 minutes, any less than that and you more likely will receive an extremely bitter cup, play with the heat and time it until it takes at least 12 minutes.
yes I'm almost shocked at what you are saying about that long extraction time, usually people suggest and when I'm doing is around 4-5 minutes, electric stove temp set at max high,
so you are suggesting to do it at lower temp. OK I will try that, but in next 2 days because I have to buy new rubber washer for my moka pot.

>you will leave a ounce maybe two in the moka pot.
now I have a problem with that. Why to leave it, I'm paying good money for my organic 100% Arabica medium roasted locally coffee beans so I'm not going to waste it, what's the reason for leaving it out.

Try any new brands lately?

Looking to move beyond drop coffee and deciding between a moka pot and a french press: anyone who's been in a similar situation, recommendations?
Would also appreciate advice on where to start looking at grinders and kettles, but that part is probably easier

>a french press
I moved my french press from making coffee duties to collecting my urine at night when I'm too drunk and too lazy to walk to the bathroom to piss

bed side french coffee press used more properly.

When I remember, it's usually about once or twice a week.

explain why you would live anywhere but melbourne if you like coffee?

...

en.m.wikipedia.org/wiki/Cafestol

Anyone know about this meme? I stopped drinking FP because I didn't want my cholesterol to go up

>I stopped drinking FP
what's FP?

french press

>I stopped drinking FP because I didn't want my cholesterol to go up
OK, but are there any real normal informations how that translates to cholesterol levels per cup of coffee, (assuming that standard cup of coffee in NorthAmerica is 6 oz).
Is that level really that high that you would give up on those coffee oils, don't they have any beneficial properties, and is that cholesterol really that bad for you.

Many times in my opinion people use word cholesterol as a scare word, and any mention of cholesterol creates huge panic.

OK, let's look at this:
Cafestol is a diterpene molecule present in coffee.
A typical bean of Coffea arabica contains about 0.4-0.7% cafestol by weight.
Cafestol is present in highest quantity in unfiltered coffee drinks such as French press coffee or Turkish coffee/Greek coffee. In filtered coffee drinks such as drip brewed coffee, it is present in only negligible amounts.
Studies have shown that regular consumption of boiled coffee increases serum cholesterol by 8% in men and 10% in women. For those drinking filter coffee, the effect was only significant for women.

Cafestol has also shown anticarcinogenic properties in rats.
Cafestol may act as an agonist ligand for the nuclear receptor farnesoid X receptor and pregnane X receptor, blocking cholesterol homeostasis.
Cafestol also has neuroprotective effects in a Drosophila fruit fly model of Parkinson's disease.
>that you would give up on those coffee oils, don't they have any beneficial properties,

>Cafestol has also shown anticarcinogenic properties in rats.
An anticarcinogen (also known as a carcinopreventive agent) is a substance that counteracts the effects of a carcinogen or inhibits the development of cancer.
so there we go, coffee oils are beneficial after all.
maybe people who are trying to scare us from drinking unfiltered coffee are coffee places serving coffee made using filters in their coffee makers, especially for high volume sales.

did you know you can develop black and white film with coffee? name a more patrician beverage, im waiting.

...