It made the coffee much more enjoyable . I use a tiny amount of sugar and one capsule of MOOS ....
What's your coffee today? What brew method? Photos
- Thread starter Redzone
- Start date
Tony's Coffee Sugar Bee Espresso for me today on Gaggia Classic Pro w/OPV mod to 9 bar + Eureka Mignon Instantaneo grinder
80g Quill's Coffee Southern Gothic brewed cold for 24 hours in my Hario Midzudashi. I want to get a second and experiment with brew time.
1st cup kona coffee from our lil keurig macine 2nd cup came with a wendys breakfast sandwhich combo
The wintry weather lead me to trying this roasted coffee. Took a chance and found that this single origin Peru from Costco was fresher than I expected. The initial bloom looked like some guy with a goatee.
Afternoon V60, turned out OK 
A quick and simple Nespresso Roma
2 double espressos for me today
Tony's Sugar Bee Espresso
Eureka Mignon Instantaneo grinder
Gaggia Classic Pro w/9bar mod
today was the first day with this coffee that I got the shots dialed in!
Tony's Sugar Bee Espresso
Eureka Mignon Instantaneo grinder
Gaggia Classic Pro w/9bar mod
today was the first day with this coffee that I got the shots dialed in!
'Volcan' espresso from the ever-wonderful Quarter Horse Coffee in Birmingham, UK. This is a fully-washed light roasted bean that grows slowly at high altitude. The taste notes say I should expect extra sweetness due to this - now it's dialled in properly I'm getting that in abundance. It's a lovely, citrusy coffee with a nice aftertaste. I felt I needed 3. All espressos, ground in my JX Pro and pulled through my Flair Pro 2, using a short 3-bar preinfusion and a 6 down to 3-bar pull over about 25secs.
48 hour cold brew from my Hario Midzudashi. I used 80g of Quills Southern Gothic beans. I mix my cold brew 50/50 with water.
2 Lungo for me today
Tony's Sugar Bee Espresso
Eureka Mignon Instantaneo grinder
Gaggia Classic Pro w/9bar mod
Tony's Sugar Bee Espresso
Eureka Mignon Instantaneo grinder
Gaggia Classic Pro w/9bar mod
Started the morning with a few Nespresso shots and moved to my daily, Lavazza Supreme in moka with dry foam
Curious to what makes it a “Cold Brew Blend”?
Today's afternoon v60
Not a huge fan of these beans, but they were cheap. Gonna treat myself with something better next time I'm running out.
Not a huge fan of these beans, but they were cheap. Gonna treat myself with something better next time I'm running out.
S&W Guatemala Ayarza Wine Series Natural. So 80g of these hung out with cold water in my Hario Midzudashi for 48 hours in the fridge. Quite tasty. Diluted concentrate 50/50 with cold filtered water, and, a drop of sweet cream and caramel syrup.At this point I like it more than Quills Southern Gothic, and, less than the seasonal Hubbard & Craven's Kultisha Cold Brew. The Kultisha was very fruity. I think they got one batch and roasted it all on the same date. I got three bags over a month or two and they were all the same. I don't know if and when they will get it back into to stock but it is no longer on the webpage.
I still have to survive in the meantime and these S&W Guatemala beans are quite good. This was the first glass I have had, as I get through the bag I will decide what to try next or if I will get this again.
The only coffee that was specifically marketed as Cold Brew was the seasonal Hubbard & Craven's Kultisha Cold Brew. I do watch to see if beans mention alternative brew methods, like cold water extraction, because the flavor profiles don't match up. I have had espressos that tasted vastly more complex and fruity as cold brew. It makes the descriptions a bit hit or miss.
Percolated in my 1955 G.E Deluxe Automatic Coffee Maker.
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Muskoka Maple in a French press.
Happy Wednesday everyone
Happy Wednesday everyone
Electrical power's out after an ice storm, so percolator coffee on the gas stove. Got that bitter camp coffee bite, perfect for 40 degrees, wrapped up in a blanket.
Trying new beans from a local roaster. I recall not enjoying a previous bag which was not meant for espresso.
