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Hey guys!
Last night I ended the year with a shot of Espresso and a milk chocolate Lacey Cookie when this question came to mind- How much Crema is too much Crema? I've shared this question on Instagram (@NapoHBarista) as well and got some interesting feed back. What do you think? Happy New Year!
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Mark P. (CoffeeGeek)
moderator

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If you are in Vancouver on Thursday, July 24, there is a nice coffee social event going on at Matchstick Coffee. This is not my event, but it is an open event for all who love great coffee. From the organizer, Spencer Viehweger, co-owner of Matchstick:

We always love opportunities to get together with other baristas, share thoughts and ideas on coffee, and generally just get to know each other better. We had a unique experience of this at the TED conference this year, where we had the opportunity to not only chat coffee, but actually make it together with baristas that we didn't know very well, many of whom we were meeting meeting for the first time. 

We are hoping to expand on this experience a bit more with an open house. We will be closing shop for the evening, and opening up our espresso machine and brew bar for baristas to make coffee together. We also wanted to give people a chance to work with a coffee they were less familiar with, so we will be bringing a sampling of each coffee from Tim Wendelboe's current offer list. We will set up one or two cuppings, and give baristas a chance to work with each of the espressos and filter coffees via various filter methods. We will have both Chemex and Aeropress available, with either paper or Able filters, but you're welcome to bring any brew method of your choosing!

I know that evening is not an ideal time to drink coffee, but we'll make sure there are lots of spit cups available. 

Fortunately, we'll also be featuring a delicious line-up of local craft beer to balance out the caffeine! We will be donating half the beer sales at the event to a coffee project at El Diamante in Guatemala. 

I'm excited about this event, for the opportunity to try out some unfamiliar coffee, having the chance to learn from our incredibly knowledgeable coffee community, and being able to raise a bit of money to help out a fantastic producer, Patricia Perez. 

This is being held at Matchstick Coffee's Georgia Street Location.
http://www.matchstickcoffee.com/
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Mark P. (CoffeeGeek)
moderator

Discussion  - 
 
OBrew Prototype Initial Thoughts
Today I got a late prototype of a live (but ending soon) Kickstarter product - the OBrew. It is going for $20, and funding is really low right now. 

https://www.kickstarter.com/projects/769235125/obrew-a-simple-coffee-brewing-method

It's a well made product by the looks of it. A very flexible, grippy, spongy silicone tube that very carefully holds on to stainless steel mesh. The colour is not the best in my photos (I haven't edited these); the green is a true Kickstarter Green colour. Think Neon Green.

So how does it work? It's basically a flexible cup sieve you use to filter grounds from a pot of coffee. You brew your coffee, immersion style, inside any vessel. Let steep, then pour through this sieve. Depending on your brewing vessel, most of the grounds stay behind. 

In operation, I thought it worked fairly well. The sieve is wide, so it won't work on smaller diameter cups. 8oz and above cups should be fine. Technically you can brew almost any volume, since this is just a pass through design (brew passes through, grinds stay behind) but sticking to the 200-400ml brew sizes seems to work best with this device.

Fines... fines do get through. More sediment that a press pot, in my five brewing tests. But they are more "fines" than the typical grit from a press pot - in other words, all the particles are smaller than the typical leftovers from a press pot pour, but there are more of them. One of my photos shows the fines from a 250ml brew.

There's more fines because of the pass through filtering - in a press pot, most of the fines and solid grounds sit at the bottom of the pot and below the filter. Pressing down pushes some of those fines through, but it's not the same effect as pouring water through a filter - gravity can do more fines delivery than resistance filtering.

How it sits - it sits on your cup slightly bowled in - I'd say the concave dip is about 5-8mm (less than a centimeter). Enough to keep grounds sitting in place, but the more coffee you brew, the more will clump on top of this filter when you pour.

Cleaning? Dead simple. Rinse, done.

The product has other uses as well - it can be a on demand sieve for straining during cooking (pouring into smaller vessels); has uses for tea too.

Do I recommend it? Well, if you are super tight for space (say a college dorm or travelling), it's a good replacement for a press pot. No glass to break (well, except for your glass coffee carafe, but you can use other vessels to brew the coffee in), folds flat, super easy to clean, you know the score. For travel, this is a great option, and for travel, I do recommend it.

If you want a superior cup of coffee though, this might not be the best choice for immersion brew. While I don't mind fines making it to the cup, many do; that said, this product isn't finalised yet, and who knows, if it really takes off on Kickstarter, maybe the inventor can offer different sieve options - finer, coarser etc. A finer sieve (or double sieve) might dramatically reduce the fines that make it through.
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Gary Ramsey

Discussion  - 
 
Wow, I just tried Sweet Maria's Kenya Nyeri Tambayaa AA at Full City +. I will say that my taste buds are very happy. One hell of a great tasting cup of Joe! I roasted the beans about three days ago. This morning was the day. I woke up with my normal excitement to greet the day knowing that I have home roasted coffee awaiting me. But my god man, I had no idea the flavors could be so fabulous. Woof, woof to Kenya Nyeri Tambayaa.


The tasty coffee was made in my Aeropress which I filled to the #2 line and then pushed the plunger. Bingo – I added a bit of water for a Americano style coffee. Man oh Man is that good. I am on my 2nd of the morning.
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Fin Sarginson

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I have recently started to use a Kemex pour over coffee maker at home and this video really helped me improve my results.

Anyone got any other good tips for pour over?
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Gary Ramsey

Discussion  - 
 
There may be some who will find this video on making espresso with the Delonghi EC155. I shot this before I bought my Aeropress. A very nice inexpensive machine that pulls a nice espresso.
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Derek Sheflin

Discussion  - 
 
New planet bean stellar blend in a cappuccino is smooth and flavorful!
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Derek Sheflin's profile photoHannes Lilliefeldt's profile photoMichalis Vafiotis's profile photo
5 comments
 
+Derek Sheflin, tried pouring slowly from just above the surface? Tilt the cup to get closer.
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Cecelia Smith

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20 bags of freshly harvested Kona coffee cherries from ur farm go down the road
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I've been thinking about the order in which influences the taste of your coffee the most, from most important to least:

Most important: Barista/maker

50/50 about the next two:
Coffee beans
Grinder

Water quality

Least important: Brewing method

Any one want to mix it up? Or put the coffee beans above or below the grinder?
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Cecelia Smith's profile photoClifton Coffee Roasters's profile photo
3 comments
 
+Cecelia Smith Unfortunately lots of fantastic coffee beans never taste of, can't think of a better word, the coffee. Instead they taste of brewing defects and dirty coffee machines.

You are right though, no piece of equipment can make your coffee beans taste any better than they are in the 1st place. 
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CoffeeGeek
owner

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Happy Holidays Everyone!
 
Happy Holidays Everyone!
1 comment on original post
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Jesse Nice

Discussion  - 
 
His expression says it all.

"It smells like unhappy children."
This is what happens when you make a certified coffee instructor taste-test coffees from a can.
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Mark P. (CoffeeGeek)
moderator

Discussion  - 
 
CoffeeGeek is hiring folks. We're looking for a PHP programmer with good, varied, and independent skills for a major project.

Details here:
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CoffeeGeek
owner

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CoffeeGeek has had a free jobs posting board in the specialty coffee retail field for nearly 8 years now - it's yours to use! 
 
Are you looking for a retail job in the specialty coffee sector? Do you have a job to offer? CoffeeGeek offers a completely free resource to get your job listing (or job request) out there to thousands of folks. It's part of our forums. And it is free.
Quick Mill Back in Stock. All Quick Mill Machine ready to ship. Free Ship. Silvano, Anita, Alexia, 2B, Andreja, QM67, Monza! cupandbrew.com. Not Logged in: Log In to Post log in · New Topics updated topics · new posts · Unanswered Posts new unanswered · Search Discussion Board ...
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Mark P. (CoffeeGeek)
moderator

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Merry Christmas to all of you CoffeeGeekers, and happy holidays, too!
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Cecelia Smith's profile photoMark P. (CoffeeGeek)'s profile photo
 
and a Mele Kalkimaka to you Mark! Very good words on your card, thank you.  with aloha, Cea
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dripdrop.coffee

Discussion  - 
 
dripdrop.news

dripdrop checks out this chemistry brewing kit in today's post: http://bit.ly/1g5oTUJ
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Derek Sheflin

Discussion  - 
 
New planet bean "stellar" espresso. Roasted right here locally in Guelph Ontario. This is my second term purchasing this new roast... And so far it seems consistent and really tasty. I compare it to Social Coffee and tea Daily Espresso. Worth checking out if you live in Ontario.
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Braxton Howard

Discussion  - 
 
So... If you haven't been to Jc penney you should. They have quit carrying Bodum and are liquidating their stock for up to 80% off. Just got $2k worth of stuff for $450.

Christmas shopping? COMPLETE 
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Scott Miller's profile photoDan Obrzut's profile photo
3 comments
 
Thanks, there was still a pretty good selection in the suburbs of Chicago.  I kept it under a hundred.
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I've been thinking about the order in which influences the taste of your coffee the most, from most important to least:

Most important: Barista/maker

50/50 about the next two:
Coffee beans
Grinder

Water quality

Least important: Brewing method

Any one want to mix it up? Or put the coffee beans above or below the grinder?
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Yazeed Aziz's profile photoJeff F.'s profile photo
14 comments
Jeff F.
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Depends on what you are making... Espresso, or a simple pour over... Grind matters more for some techniques than others. For my typical morning cup, which I do a manual pour over for, bean quality is the number one criteria. It's not that the other stuff doesn't matter, I just don't think anything is more important.
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