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popvulture wrote:Pods are the enemy of good coffee. Just Craigslist that shit!

For real. It tastes about as much like good coffee as Nescafé blend whatever does.
It just goes to show how good (???) marketing can get you anywhere, as anyone with a solitary tastebud should not be buying one of these things.

So do you guys put a little salt in with the grounds a la Alton Brown? I think it's pretty good.

I finally got myself a scale to measure coffee and water ratios far more precisely, and the consistency of my coffee has gone up tremendously. Also been playing around with different ratios and brewing times.

i nerd out on coffee. i always get my provisions from the best local coffee shop available to me. i get a pound of whatevers standing out, usually africans, sometimes the occasional columbian or guatemalan. the coffee comes from all different roasters, this week its a naturally processed burundi from herkimer coffee in seattle. always single origin tho if i can help it. i wanna taste those funky exotic flavors.

grind is hugely important, and like most people around here if i have $200 im prolly spending it on music gear vs a grinder... which unfortunately is about what itd cost to get a good burr grinder for day to day home use. daily fresh ground would be ideal, but i'll take the more consistant grind size at the cost of a lil freshness, so i get the whole pound ground at the coffee shop with their super killer gear.

i do pour overs with the hario v60 99 percent of the time. when its hot outside, i'll do the japanese ice brew method with the v60. i like the hario vs most everything else ive tried because i find it to be more clear and focused flavor vs other methods, clean up is easy, and its kind of an art. sometimes you can really nail a pour and the flavor is magic, other times not so much. but i like the variance for the most part. its kind of like analog gear. it can be finicky and unpredictable, but at the same time it can do that special thing not possible with other gear. in my experience, anyways. i want to try the kalita wave, supposed to be a more consistent pour due to a flat bottom design with three holes.

I CANT WAKE UP WITHOUT MY HIPPIE SPEEDBALL

I've been meaning to get a poor over set up to try the japanese method. Right now I just steep the coffee overnight in a french press for cold brew.

Thanks. I hadn't heard of Herkimer, but I just went to their website and was thinking I'd ask that if anyone knew of anywhere to get some Yemen, they should post in the thread here. And then I saw this was one of their offerings:



Expensive.

oh yeah and if you want super light roast, thats what chicago likes to do. intellegensia, dark matter coffee. too light for my tastes sometimes. but dark matter does make a mastodon collaboration coffee so thats cool i guess. for those rich dark fruit flavors (but not dark roasted), find a good shop and check out the tasting notes on the african offerings.

cherler wrote:I've been meaning to get a poor over set up to try the japanese method. Right now I just steep the coffee overnight in a french press for cold brew.

I'm a big fan of the Japanese style. Nice and light. Clean. Quick. And it's such an easy adjustment from regular pour over.
Highly recommend the Kalita Wave Style Set.

cherler wrote:So do you guys put a little salt in with the grounds a la Alton Brown? I think it's pretty good.

No need to add salt if you control water temperature & brew time.
I have 2 French presses, 1 that makes 32oz and another that makes 16oz. I use the 16oz one daily for the morning cup... which basically retired the 32oz one unless I brew extra & turn it into cold coffee. Or have company.
Pretty sure the ratio I prefer is about .75oz ground coffee per 16oz water, I eyeball it in my grinder, just enough beans to cover the blades ($25 Krups nothing fancy)

Joe Gress wrote:I finally got myself a scale to measure coffee and water ratios far more precisely, and the consistency of my coffee has gone up tremendously. Also been playing around with different ratios and brewing times.

This so much!

I've been using scales for the last five years or so.
It does wonders for cheaper coffee as well, not just the good stuff.

How good is your coffee on a Tim Wendelboe scale?

Well, Tim's fucking rules. Super fresh. And they do a lot of stuff that I just don't have the gear or skills to do.
But we've got a couple of local roasters who are rapidly improving, so I'd say my pour over is 90% there.

Like Joe was talking about, it's about getting to know the bean and the roast and adjusting the grind and brew time to find something that suits your palette.

foomanfat wrote: I'm a big fan of the Japanese style. Nice and light. Clean. Quick. And it's such an easy adjustment from regular pour over.
Highly recommend the Kalita Wave Style Set.

Yeah this looks pretty rad, I might order one of these.

rustywire wrote: No need to add salt if you control water temperature & brew time.

Yeah I've noticed a huge difference once I actually started letting the grounds bloom and kept the brew time to around 4 minutes.

Pour over is great. It's really worth buying the Hario kettle, but I wouldn't bother going any fancier than that. I like Kalitta Wave a lot, also Hario V60. Chemex was my first piece of pour over gear, and it always does a fantastic job as well, plus pretty to look at. Protip though: if you buy a Chemex, get the one with the handle, not the tied-on wood sleeve thingy. It's foxy looking but functionally not awesome at all.

Pv knows.