The Coffee & Tea Thread

[music_collector]

My wife drinks the Italian roast version of those packets.

[Guybrush]

Wow, so that was what I was doing 12 years ago. Not drinking coffee?

Today I'm a voracious coffee drinker. At work, I try to limit myself to 4 cups because I read you can get too much, but it ain't easy

My favourite coffees are made from light roasted beans that I grind and put in my chemex.



We have soft water here in Norway (low in chalk / minerals). It's great for coffee and is nicely suited for gentler brews with more delicate flavours.

[The Batlord]

Originally Posted by Guybrush

That's some avocado toast **** right there.

[Guybrush]

Originally Posted by The Batlord

That's some avocado toast **** right there.

Nice, I like a good avocado.

[Carpe Mortem]

Originally Posted by Guybrush

Wow, so that was what I was doing 12 years ago. Not drinking coffee?

Today I'm a voracious coffee drinker. At work, I try to limit myself to 4 cups because I read you can get too much, but it ain't easy

My favourite coffees are made from light roasted beans that I grind and put in my chemex.



We have soft water here in Norway (low in chalk / minerals). It's great for coffee and is nicely suited for gentler brews with more delicate flavours.

Pourover is ine of the methods I've yet to explore. It always seems very delicate and charming to get into though. What beans are you using lately? A certain brand, or maybe something local and nameless?

[Guybrush]

Originally Posted by Carpe Mortem

Pourover is ine of the methods I've yet to explore. It always seems very delicate and charming to get into though. What beans are you using lately? A certain brand, or maybe something local and nameless?

I love our chemex. I used to love my aeropress, but consistently get better coffee with the chemex, I feel.. despite that you can look up contest winning recipes for aeropressing. For chemex, I usually go for 6 grams coffee to 100 grams of water, water temp somewhere closer to 80 degrees celsius than boiling, then bloom it (wet the ground coffee with just a bit of the warm water and let it sit) for 30 secs before pouring the rest over. If I'm brewing more than I can pour over in one go, I wait until the first round of water's just about drained through before I add more.

Right now, we have coffee from a high attitude peruvian farm, but we mix it up a lot and try to keep tabs of the good ones. We get coffees from various sources (always whole beans), among them three local roasters. I always look for the lightest roasts I can get

[Carpe Mortem]

Originally Posted by Guybrush

I love our chemex. I used to love my aeropress, but consistently get better coffee with the chemex, I feel.. despite that you can look up contest winning recipes for aeropressing. For chemex, I usually go for 6 grams coffee to 100 grams of water, water temp somewhere closer to 80 degrees celsius than boiling, then bloom it (wet the ground coffee with just a bit of the warm water and let it sit) for 30 secs before pouring the rest over. If I'm brewing more than I can pour over in one go, I wait until the first round of water's just about drained through before I add more.

Right now, we have coffee from a high attitude peruvian farm, but we mix it up a lot and try to keep tabs of the good ones. We get coffees from various sources (always whole beans), among them three local roasters. I always look for the lightest roasts I can get

I can relate. I've always been most fond of the french press, of all the instruments I have - and as convenient as the aeropress was, it couldn't top what I could do with the french press when I did bother with a quality cup. You just can't rush great flavor!

I have to recommend the moka pot though if you are ever looking for something more hands-off to add to your cabinet. I swear it makes folgers taste good. It's meant to produce espresso.

[Guybrush]

Originally Posted by Carpe Mortem

I can relate. I've always been most fond of the french press, of all the instruments I have - and as convenient as the aeropress was, it couldn't top what I could do with the french press when I did bother with a quality cup. You just can't rush great flavor!

I have to recommend the moka pot though if you are ever looking for something more hands-off to add to your cabinet. I swear it makes folgers taste good. It's meant to produce espresso.

Thanks, Carpe

I have a cholesterol situation which isn't exactly bad, but also not good, so I gave up french press and home espressos a few years ago. But reading your post, I was reminded that my wife really misses espressos and our anniversary is coming up, so I ordered a moka pot for pickup later today. I found an induction compatible one.. Thanks for the tip

While I don't drink espressos as much, I do enjoy them. In my late teens, I was working at a coffee place and trying to perfect cappucinos, so they're my favorites alongside a con panna with homemade cream with just a bit of sugar in it <3 We still have a standalone milk steamer / foamer packed away somewhere, so then that can come out of retirement too.

[Oriphiel]

Frappes are the best, actual coffee is for losers

[Guybrush]

Originally Posted by Oriphiel

Frappes are the best, actual coffee is for losers

Wow, that's some caffeine fueled edgelording right there.

My wife loves ice coffees. I like it hot.