The big benefits of the stainless steel design I use is the durability, since there's no glass to break, and the insulation, since a Bodum Chambord will let the coffee grow cold faster, meaning if you make a four cup pot, you'd best be prepared to drink all four within fifteen to twenty minutes. A well insulated steel pot will have hot coffee inside an hour later.
Regarding alternatives, there's a growing market, at least down here in kangaroo land, for pod coffee machines. It's a mini-espresso machine that uses disposable, single use coffee 'pods' that are basically a barista shot of grounds pre-packaged to fit inside the machine, which you use and throw away.
However, my personal gripe with them is that I've never had a cup come out of the machine that's the right temperature. They're all lukewarm, tepid concoctions. Despite the fact they pull a decent crema, by avoiding the burnt flavour an amateur barista might produce if they run the water too hot, the machine errs on the side of caution by keeping the temperature consistently low. This is no doubt because the machine's design forces all the water through the coffee grounds during preparation, so you can't two-step the process by creating a low temp shot followed by high temp water. Plus, most of the time, the heating element's pretty gutless anyway, and they never come with a steamer, so forget getting a latte.
Regarding bean source, I'm with nenjin in preferring South American beans over African. The majority of the African beans I've experienced end up too high on the bitter, acidic end for my palate. South American blends tend towards a lower profile of flavours, which means there's less chance of being stand-out, but also less chance of offending
Just comes down to taste. I can drink African coffees but they just don't get me excited for the flavor like South American beans. Like, South American coffees are lip smacking good to me after I'm done with it. I don't get that with African beans. I can appreciate the flavor profile and what not, it's just not as satisfying to drink.
So, you are looking to improve your ability to deliver an "you have been served an enjoyable experience" to someone using coffee, in the form of a cultural experience, a chemical experience, or a reminiscent experience.
You want them to experience that caffeine high that makes everything so nice for a few minutes, alongside some other tasty flavors, and for that to be reminiscent of another place or something in their past.
r.e. Robusta vs. Arabica, perhaps part of the problem here is that most of Africa's peoples cannot process milk as adults, so people would not be motivated to develop a coffee that goes well with cream.
Stuff from Nicaragua is vastly different from Sumatra or Ethiopia. My personal favourite is Ethiopian. Even the elevation within the country and the soil changes it. This stuff is like grapes.
I also put a dash of cinnamon in my coffee for the health benefits (but after the last couple years, the taste as well.)I have no idea if there's parts of the world where this is tradition, but I've found that adding a little bit of clove to your coffee is also pretty tasty for a change. Careful though, clove is strong. Use minimally.
I also put a dash of cinnamon in my coffee for the health benefits (but after the last couple years, the taste as well.)I have no idea if there's parts of the world where this is tradition, but I've found that adding a little bit of clove to your coffee is also pretty tasty for a change. Careful though, clove is strong. Use minimally.
Oh, I see. No, I don't want the ones that are like, for a hotel. I want the one like this one (https://shop.zojirushi.com/collections/water-boilers-warmers/products/cwpzc). I got used to it while working in a Chinese-American boss's house.
Hi,
I am trying to learn to make coffee. I require the following two items that I do not yet possess:
- grinder
- french press
yeah yeah drip coffee is how our fathers, my father included, did it, I'm losing my right to call myself pro-union and pro-worker. I don't care. Tell me about what to look for in a grinder and in a french press.
brew for a quarter hour
Anything less is just dirty brown water.
I probably should, can't remember the last time I didn't have coffee for any real period of time.
I advise y'all to take caffeine breaks--one to two week periods without having a cup. This'll reset your levels.Why would anyone do anything so silly?
You could try a gyroscope
Urist, at this point, the only thing keeping me vertical is coffee.
For another perspective, I drink between 6 and 9 cups a day, and when I go an entire day without caffeine, I *don't* get crippling headaches. /shrugHuh. Maybe you’ve had so much that your system is permanently full of it, and even when you’re not having it, it races through your veins. ¯\_(ツ)_/¯
My take on coffee is that it is best to drink it without adding sugar or creams, so my body doesn't get the idea to crave coffee when I haven't eaten recently and blood sugar is low. Because of this, my body is very specific with two different messages, "get me caffeine now or it will hurt" and "some coffee would be nice in the digestive tract". But adding stuff to coffee happens often enough, probably one third of the time... sugars, spices, chocolate.My take on coffee is that it should be drunk with nothing, that it's heresy to add anything more than a few drops of milk, and that the only reason to add those drops of milk is that your coffee is shit, you have no other coffee available, and you need the milk to make it drinkable
My take on coffee is that it should be drunk with nothing, that it's heresy to add anything more than a few drops of milk
My friend is roasting about a cup of beans for me. Hopefully I can get him to tell me how to do it when he brings them.
Anyone know the trick to making good cappuccino foam? Watching online videos doesn't help. At first I thought it was because I was using 1% milk, so I went up to 2% and still seemed no good. Do I need to use whole milk? Cream?
Do I just have terrible technique?