What's your coffee today? What brew method? Photos

[CANES]

Saw a pretty exact ratio on getting the correct grounds/water for a drip machine and had to try it out.

1:16.67 ratio.

Wound up being 40g of coffee to 680g of water (4 cup mark on the Bunn) and I used a metal gold filter instead of paper. Very nice, thicker body cup of coffee. Fairly easy ratio to remember when I go this route in the mornings...

They have lots of other interesting stuff if you'd like to read more:

How to Measure Coffee: Coffee to Water Ratio Calculator

In order to make a consistent cup of coffee every time, you’ll need a small kitchen scale that measures in grams. You can measure both the water and coffee beans using the scale. The perfect ratio of water to coffee beans is 500 grams or milliliters of water to 30 grams of whole coffee beans.

www.roastycoffee.com

 

[Phoenixkh]

Saw a pretty exact ratio on getting the correct grounds/water for a drip machine and had to try it out.

1:16.67 ratio.

Wound up being 40g of coffee to 680g of water (4 cup mark on the Bunn) and I used a metal gold filter instead of paper. Very nice, thicker body cup of coffee. Fairly easy ratio to remember when I go this route in the mornings...

They have lots of other interesting stuff if you'd like to read more:

How to Measure Coffee: Coffee to Water Ratio Calculator

In order to make a consistent cup of coffee every time, you’ll need a small kitchen scale that measures in grams. You can measure both the water and coffee beans using the scale. The perfect ratio of water to coffee beans is 500 grams or milliliters of water to 30 grams of whole coffee beans.

www.roastycoffee.com

Very informative link.... thx a lot.

 

[APBinNCA]

Saw a pretty exact ratio on getting the correct grounds/water for a drip machine and had to try it out.

So that's the inverse of the standard 60g/L, they convert it to ratio because some people prefer that. I usually know how much coffee I want to use so I divide 40 by 60 and get .666L(nice), you can see the problem though(that decimal). Doing this the other direction, you can multiply .65L times 60 and get 39g. 55-60g/L is the SCAA standard so try 55 too!

 

[CANES]

So that's the inverse of the standard 60g/L, they convert it to ratio because some people prefer that. I usually know how much coffee I want to use so I divide 40 by 60 and get .666L(nice), you can see the problem though(that decimal). Doing this the other direction, you can multiply .65L times 60 and get 39g. 55-60g/L is the SCAA standard so try 55 too!

Huh?

Sorry, buddy, couldn't resist. Thanks for giving another way of looking at it. In all honesty, though, I failed math twice in High School and had to use Google to tell me how many grams equaled 24oz of water and then used my phone to divide that by the 16.** whatever.

And I was still wrong because it should have been 41g of coffee. Oh well.

 

[Dnallehekaj]

And I was still wrong because it should have been 41g of coffee. Oh well.

Based on how easy 40g is to remember, and your analysis of your brew when you got it "wrong", I'd say you got it RIGHT!

 

[rudygu]

Huh?

Sorry, buddy, couldn't resist. Thanks for giving another way of looking at it. In all honesty, though, I failed math twice in High School and had to use Google to tell me how many grams equaled 24oz of water and then used my phone to divide that by the 16.** whatever.

And I was still wrong because it should have been 41g of coffee. Oh well.

16.67 is my baseline ratio. I start there on all new coffee because it’s so reliable and it’s easy to remember 30 g coffee and 500 water. I wrote a little shortcut on my phone for occasions where I don’t want to weigh the beans first like in the mornings when I just scoop into the grinder and weigh when I dump it into the brewer. It multiplies the weight of the coffee by 16.67 so I know how much water to pour (and saves it to a note because I’ll definitely forget that number before the water heats up and I pour).

I apparently forgot to delete a bunch around Christmas…

 

[linty1]

Didn't get a photo as their takeaway cup was nondescript, but needed a hit of sugar nearing the end of a long day out, so ordered a mocha... which was surprisingly not sweet? Don't get me wrong, I don't think they anything fancy, maybe just cocoa powder and slightest smidgen of sugar and milk maybe? Still had a edge of chocolate bitter to it... and it was very delicious. I gotta try making it myself someday.

 

[APBinNCA]

Didn't get a photo as their takeaway cup was nondescript, but needed a hit of sugar nearing the end of a long day out, so ordered a mocha... which was surprisingly not sweet? Don't get me wrong, I don't think they anything fancy, maybe just cocoa powder and slightest smidgen of sugar and milk maybe? Still had a edge of chocolate bitter to it... and it was very delicious. I gotta try making it myself someday.

Boy does that give me spontaneous nostalgia! It was the mid nineties and I was living with my mother in an apartment, I had just got my first espresso machine. My coffee journey had begun and the one thing I wanted to make more than anything was a bitter mocha(no sugar). I used to have a dedicated little vessel and whisk and would carefully integrate the cocoa powder into cold water, not an easy operation. We didn't really have commercial syrups at this time and the shops would have their own little dry mix that they would add to steamed milk in the pitcher. I can't remember yet why I did mine the way that I did, there was some advantage to this. Wow, that was a fun ride in the time machine, thanks!

 

[Dnallehekaj]

Dessert coffee!

Costa Rica decaf, French Press, intentionally too much half & half



Yum!

 

[Bobovata]

Another hopelessly addicted discerning aficionado of the brown bean in healthy moderation here. Almost entirely home brew, partly due to cost, partly to now being good enough at it to consistently make a decent brew, and partly to not getting out so much these days.

21 grams in 330ml of water, twice a day, occasionally thrice. Black, with a teaspoon of sweetener if it is average coffee, without sweetener for the better quality stuff. Which way depends on my finances. Favourite sweeteners are rice malt and maple syrup. Used to often have a piece of nice cake with my coffee, maybe 2-3 times a week, but not so good for the waistline and arteries, so that is increasingly rare nowadays. Not in any hurry to cross the finishing line.

I use immersion brewing almost exclusively. A cross between Hoffman's 'Ultimate French Press', and the industry standard cupping technique. I ditched the FP filter assembly that Hoffman uses and just use a large spoon to gently break the cap on the surface and remove remaining floating grounds and froth left when the brewing phase is done (4 min). Try not to disturb the solution any more than necessary when doing this.

I do let the grounds bloom at the start. Grounds go in, then fill the FP about halfway with hot water, making sure it is all well mixed. Then start the timer, and add the remaining water about 30-45 seconds later, depending on how bloomy it is.

After stopping the brewing I leave it sit still for another 10 minutes (though 5 is enough at a pinch) to allow any remaining solids to settle out, before decanting off gently through a fine tea strainer.

Apart from the initial mixing/blooming/adding water phase, and stopping the brew, I do not disturb it at all.

The only variable I ever play with is grind size, and don't even do that much anymore.

Two big advantages of this method:

1) It only requires one piece of specialised equipment, the grinder. Everything else is standard stuff you find in most kitchens. Doesn't even need an FP, you can use any appropriate size-shape heat-proof container with a pouring spout, e.g Pyrex jugs.

2) It uses physics to do the clearing for you. As each individual grind particle becomes fully de-gassed and saturated it starts sinking and settling out, and (more or less) stops extracting when it hits the bottom. The key here is that the smaller ones get saturated first and so settle out first. So it basically self-regulates for extraction. At least that is my understanding of how it works.

It is the most forgiving brew method I have tried. You have to work to mess it up, apart from the not disturbing it bit. The only fine tuning required is grind size, and the forgiving nature of this method means even that is less important than other methods.

This method delivers coffee with a lot of body, which is my preference, and minimal (though not zero) sludge left in the cup. But very occasionally I switch to a standard pour over for a day or three just for something different, to have an ultra clean lighter tasting brew for contrast. Seems to work best for the more fruity fragrant beans.

Only possible downsides are that it does need a bit of practice for the spooning and decanting techniques to maximise efficiency and minimise disturbing the sediment bed at the bottom. And it is not fast coffee. From when I fill the kettle to when I take my first sip is around 17-18 min. But I am in no rush these days, slow living is more my thing now. Take the time to smell the coffee in the morning sort of thing.

I have two hand grinders (1zpresso JX, and an earlier model of the Orphan Espresso Lido, the Lido 2). Both good units, especially the Lido (which does need a broken handle mount screw extracted before it goes back into service). The Lido is more fiddly to clean properly, and has to be re-aligned every time you put it back together, but it does deliver a more consistent grind.

Weird thing about my coffee journey? I didn't start until I was 40. Almost never consumed caffeine before then, mostly as the occasional iced-coffee or chocolate something. Never really been a tea drinker either.

Didn't get a photo as their takeaway cup was nondescript, but needed a hit of sugar nearing the end of a long day out, so ordered a mocha... which was surprisingly not sweet? Don't get me wrong, I don't think they anything fancy, maybe just cocoa powder and slightest smidgen of sugar and milk maybe?

We have a good coffee culture in Australia, can get at least an okay coffee pretty much anywhere, and usually better than that. But everywhere I have ordered a mocha it has way more than a smidgen of sugar. I have to ask them to go light on it. Got enough trouble keeping my weight down and teeth intact.

Mostly I stick to plain black, maybe with a bit of sweetener.

 

[Eric_75]

Good Monday morning, coffee crew.

Mad Priest Sloth Dispelling in the french press.

It's 23° in Music City on this first day of Spring. Looks like we're going up to about 54° today. I had a bit of a restless night due to sinus issues, so I'm a little run down this morning. Going to use the Fluticasone now.

Have a blessed day, crew.

 

[CANES]

Morning all,

25g of Chock Full in 375g of water in the FP. Think that's the ticket for me. That's an exact 1:15 ratio. Some sites recommend a 1:12 ratio for the FP but that may be a touch too much for my tastes. Gonna stick to this for awhile and going to cut down to one cup in the morning.

Off to study. Final exam for my on-line part of trade school. Wish me luck.

 

[Phoenixkh]

I've settled on 43g.. with the 34 ounce French Press full. I'm not weighing the water.... 45g is 1:20 @ 900g of water.

Don Pablo Signature blend out of Miami.

Edit: It's 40F at the moment.. heading up to 59F later this afternoon.

 

[linty1]

Good morning, no coffee today as I had quite a few last week, have the summer water bottle out, ice and water. Coffee will return tomorrow. Hope everyone has a good week.

 

[CANES]

Already changed my game plan. My good cup of FP got too cold while I was typing stuff out for my test. Went to Bustelo in the Bunn this time. That'll hold me over until tonight.

 

[R7photo]

GM all,

I love coffee in cafe like coffee cups with lids
Weird coffee taste different to me in different type cups,,
I am out of cafe type cups at the moment , so having a cup in my mothers cup she used,, bless her soul as she passed away years ago, ripped part of my soul away too when she passed,,
Tribute to all mothers out there, my mother raised 4 kids being single parent,,
I thank God everyday for blessings me with a mother who loved and cherish me
God bless all mothers
Yes its not mothers day , but my mother told me,, everyday is mothers day as she realized how much i love her and no special day needed
Tribute cup to all mothers this AM

Rwanda Women's Extension Kawa Yacu Natural​

 

[Star_Wahl_Clipper_Treker]

GM all,

I love coffee in cafe like coffee cups with lids
Weird coffee taste different to me in different type cups,,
I am out of cafe type cups at the moment , so having a cup in my mothers cup she used,, bless her soul as she passed away years ago, ripped part of my soul away too when she passed,,
Tribute to all mothers out there, my mother raised 4 kids being single parent,,
I thank God everyday for blessings me with a mother who loved and cherish me
God bless all mothers
Yes its not mothers day , but my mother told me,, everyday is mothers day as she realized how much i love her and no special day needed
Tribute cup to all mothers this AM

Rwanda Women's Extension Kawa Yacu Natural​

View attachment 1623881

Hello @R7photo

Good Morning!

I used to love going to my local coffee shops for a mocha, but then they raised the price to 12 buckaroos for a 10oz cup, so I stopped going. I never did like their regular coffee cause I discovered I can make better at home lol. Paper cups or cardboard foam cups, will indeed add a flavor to your coffee. This is the reason why I like drinking coffee out of porcelain or stainless steel mugs, because they don't add unwanted flavor to the coffee.

I am so sorry to hear that, I lost my mom when I was 19, she lived long enough to see her son graduate high school, and then the universe decided that it was time for her to go on a new mission. Unfortunately for me, I was still but a kid when I graduated, and still needed my mom, and could have used her guidance and love for many more years yet. She was taken from me too young, and I just wanna say, I know what it feel like, when every mother's day comes around each year.

but my mother told me,, everyday is mothers day as she realized how much i love her and no special day needed

This got a few tears in my eyes for sure! It is clear that your mom was an amazing woman. My mom also had a heart of gold as for a time, she took in foster kids, gave them food, clothing, a home to live in, until she couldn't do it anymore. She lived a long life, all the way into her 70's! And for a woman who was born in the generation of her time, living that long was unheard of, but she did. Then again, with all the chemicals in the foods we eat these days, if only we be so lucky lol.

Another day of Stirling Kenya Dark Roast Espresso, brewed via my limping Hamilton Beach 49987 The Scoop brewer.

Just look how black that is! I know many folks here like it black, this is darker then charcoal, blacker then some people's souls.

 

[R7photo]

Hello @R7photo

Good Morning!

I used to love going to my local coffee shops for a mocha, but then they raised the price to 12 buckaroos for a 10oz cup, so I stopped going. I never did like their regular coffee cause I discovered I can make better at home lol. Paper cups or cardboard foam cups, will indeed add a flavor to your coffee. This is the reason why I like drinking coffee out of porcelain or stainless steel mugs, because they don't add unwanted flavor to the coffee.

I am so sorry to hear that, I lost my mom when I was 19, she lived long enough to see her son graduate high school, and then the universe decided that it was time for her to go on a new mission. Unfortunately for me, I was still but a kid when I graduated, and still needed my mom, and could have used her guidance and love for many more years yet. She was taken from me too young, and I just wanna say, I know what it feel like, when every mother's day comes around each year.



This got a few tears in my eyes for sure! It is clear that your mom was an amazing woman. My mom also had a heart of gold as for a time, she took in foster kids, gave them food, clothing, a home to live in, until she couldn't do it anymore. She lived a long life, all the way into her 70's! And for a woman who was born in the generation of her time, living that long was unheard of, but she did. Then again, with all the chemicals in the foods we eat these days, if only we be so lucky lol.

Another day of Stirling Kenya Dark Roast Espresso, brewed via my limping Hamilton Beach 49987 The Scoop brewer.

Just look how black that is! I know many folks here like it black, this is darker then charcoal, blacker then some people's souls.

Thx you Sir and sorry for your great loss as well,, just woke up missing her, wanted to tribute her this am,,, and all mothers and yes mothers day so hard for many of us,,
Appreciate support comments and friendship from forum members, ( thx you)
Told my wife coffee taste different in different mediums, she said no way,, but certainly there are differences
Have an awesome amazing day all

 

[Leverspro]

Wow, you guys and all your math! I can do basic math, but have no idea how to do percentages. 17 grams of beans into my grinder pulls a great shot of espresso and I let my piston throw determine how much water comes out. I trust the Italians that made the machine that they knew what they were doing when they designed it.

 

[Eric_75]

Hey crew, here's a photo of my father and me from 1976. As you can see, I started growing facial hair at a young age.