Post: #26

I've recently started getting into coffee. I agree with many here that Starbucks is just shit, and that to really taste the difference in coffee's you need to drink it black. There's actually a couple of places here that do a great french press.

slubu, do you have a french press thing at home? If so, which do you have? I think I'd like to get one.

My one guilty pleasure is that I like hazelnut flavor in my coffee.

Post: #27

Guys, read the reviews of the different coffee maker products before diving in.

The Aeropress and Melitta thing (like 3 bucks at some stores) get great reviews for the quality of the coffee they yield.

Some people like French Press (it doesn't filter as much) but a lot of studies show it jacks up your cholesterol - so that's a problem for you, beware.

Also, nuances such as the quality of your grinder, how fine you grind the coffee or not, and temperature of the water will effect your coffee.
The maker of Aeropress specifies an ideal water temp. for usage, for example.

@Scotian above, uses the Melitta thing and posted a video about other products in the same category.

Post: #28

(05-03-2015 06:46 PM)The_CEO Wrote:  Guys, read the reviews of the different coffee maker products before diving in.

The Aeropress and Melitta thing (like 3 bucks at some stores) get great reviews for the quality of the coffee they yield.

Some people like French Press (it doesn't filter as much) but a lot of studies show it jacks up your cholesterol - so that's a problem for you, beware.

Also, nuances such as the quality of your grinder, how fine you grind the coffee or not, and temperature of the water will effect your coffee.
The maker of Aeropress specifies an ideal water temp. for usage, for example.

@Scotian above, uses the Melitta thing and posted a video about other products in the same category.

Yea, the french press makes the tastiest cup of coffee. But you get a lot more of the oils.

I can't speak for cholesterol, but it makes me break out pretty badly so I have to refrain.

Post: #29

I have a 10 year old Gaggia Classic machine which has seen better days, but that's less important than the following:

1) Fresh beans. No ifs or buts. Non-negotiable.

2) Decent grinder. It's better to spend more on a good grinder than good machine.

3) Good technique (obviously). Even after 10 years I'm still learning, including adjusting the grind to changes in humidity.

My cup of choice has gradually progressed from standard latte to machiatto or ristretto. Sometimes I make or buy a piccolo in the morning, which is somewhere between a machiatto and latte:



I'm also lucky to have an excellent source of beans less than 5 minutes from home. My favourite beans are from Yemen (out of this world for complexity) Ethiopia and Sumatra, but most of the main regions have their unique qualities. This might sound pretentious, but after time a coffee snob develops a delicate palate in the same way as a wine connoisseur.

I also find it quite amusing that some local hipster baristas are increasingly becoming pseudo-celebrities, but I don't mind buying from them if they make a decent cup.

Post: #30

(05-03-2015 06:14 PM)Menace Wrote:  slubu, do you have a french press thing at home? If so, which do you have? I think I'd like to get one.

Yeah, I got this off Amazon for $40 or so about 1.5 years ago, use it almost daily. The best part is you can use it for tea leaves too, so I do that as well. I recall I did a bunch of research on French Presses and chose this one though now I can't tell you why that is. Works wonderfully however.

Post: #31

Do you guys add anything besides cream, milk, sugar to your coffee?

I've heard cocoa powder mixed in works well.

Post: #32

(05-04-2015 09:12 AM)Nascimento Wrote:  Do you guys add anything besides cream, milk, sugar to your coffee?

I've heard cocoa powder mixed in works well.

I prefer Honey or Maple Syrup as opposed to refined sugar.

Post: #33

(05-02-2015 08:36 AM)Nascimento Wrote:  I noticed you can tell the difference between a good and bad coffee by drinking it black, as opposed to loading it with cream and sugar.

So simple, yet so many have the faintest clue.

Reading about Coffee here is what finally pushed me to drink mine without sugar, just some heavy whipping cream or even black sometimes.

Went camping this weekend, I had my morning coffee out of this heated over a wood fire:

Post: #34

Shit. I added a couple teaspoons of powdered cocoa to sugarless coffee with a splash of milk.

I've been wired for the past hour. At one point my eyes felt like they were propped open to the max.

There's got to be some alertness-related effects to cocoa, especially when combined with coffee.

Anyone else tried it before?

Post: #35

(05-04-2015 10:58 AM)Nascimento Wrote:  Shit. I added a couple teaspoons of powdered cocoa to sugarless coffee with a splash of milk.

I've been wired for the past hour. At one point my eyes felt like they were propped open to the max.

There's got to be some alertness-related effects to cocoa, especially when combined with coffee.

Anyone else tried it before?

No but will ASAP

Post: #36

(05-04-2015 10:58 AM)Nascimento Wrote:  Shit. I added a couple teaspoons of powdered cocoa to sugarless coffee with a splash of milk.

I've been wired for the past hour. At one point my eyes felt like they were propped open to the max.

There's got to be some alertness-related effects to cocoa, especially when combined with coffee.

Anyone else tried it before?

I'm in love with the cocoa.




Ever since getting back into a low-carb diet, I've been all about heavy whipping cream, 100% cocoa powder, and coffee. Really jacks me up.

And as a neat effect, you can whip up some chocolate whipped cream by just doing a little whipping action on the cocoa+hwc. The heavy whipping cream whips up fast.

Post: #37

Will one of those coca trees grow in Florida? I watched those indiginous people walk all up and down mountains and give everyone a leave to chew. I would be ok with that in the morning mixed with coffee.

Post: #38

(05-04-2015 06:14 PM)el mechanico Wrote:  Will one of those coca trees grow in Florida? I watched those indiginous people walk all up and down mountains and give everyone a leave to chew. I would be ok with that in the morning mixed with coffee.

Haha that's two different things. They were talking about cocoa, or more accurately, Theobroma cacao, which is where chocolate comes from:









Coca, or the Erythroxylaceae family, on the other hand, is what many locals in South America chew on for any number of medicinal reasons, and also gets turned into cocaine.

Post: #39

(05-04-2015 09:24 AM)FrenchCanadian Wrote:  

(05-04-2015 09:12 AM)Nascimento Wrote:  Do you guys add anything besides cream, milk, sugar to your coffee?

I've heard cocoa powder mixed in works well.

I prefer Honey or Maple Syrup as opposed to refined sugar.

When I make bulletproof coffee at home I sweeten it with maple syrup and it's awesome.

Post: #40

I'll be planting both where can I buy high quality seeds? Pm please

Post: #41

Veloce thanks.

Post: #42

^ Supposedly the coca plant doesn't produce the same quality or substances in its leaves unless it's grown at a high altitude. This is one reason it's usually grown in the mountains of Peru, Bolivia, Colombia, etc.

As far as coffee goes, I usually go for a black espresso, with a limited amount of brown sugar mixed in if necessary. Lately I've been experimenting with cortados, which have recently begun to proliferate here in the US. They're well balanced, no sugar needed, but can be hit or miss depending on the quality of the milk and espresso - more variables involved than a straight espresso pull. The best cortados I've had are 1:1 espresso to steamed milk with a hint of foam. Often coffeeshops will do a 1:2 which ends up being too much milk for my taste, or use a single lungo pull of espresso which turns out too watery as opposed to a double ristretto or 2 standard shots.

For my money there's no better coffee in NYC than Caffe Vita, which has a couple West Coast outposts as well. It's the size of a broom closet but they roast their beans in the store and always make a superb drink.

Cold brew is a good choice during warmer weather, but it takes a damn long time to make at home.

I approve of the French press though I don't own one myself. I may take a flyer on the one above, Veloce.

Post: #43

(05-04-2015 09:12 AM)Nascimento Wrote:  Do you guys add anything besides cream, milk, sugar to your coffee?

I've heard cocoa powder mixed in works well.

Recently I had what I assume to be a Westernized version of Turkish coffee at a Middle Eastern restaurant. (Never traveled to Turkey or the Middle East). It was served similar to this, but with cardamom too. I enjoyed it and have attempted to recreate it on my own a few times.

But I think the key is to drink good coffee black for a more pleasurable taste and a longer smoother buzz. Just an overall better experience. Adding sugar will fuck with your caffeine buzz and cause you to crash sooner. Dressing it up and masking the taste of shit coffee is perfectly reasonable, but it is shameful to do so when you are drinking gourmet.

Traveling to Haiti a few years ago forever changed my coffee experience by having a fresh source nearby. Even common brands you could buy at the markets like this and this are leagues above what you buy at the grocery store here in the U.S. I am sure those of you who have been to other coffee producing countries can say the same.

Post: #44

I usually grind my coffee at home and use a french press. Thing is I don't know where to get good coffee beans. I usually just buy off the shelf at the grocery store and sometimes at Wal-Mart.

Where do you guys get your fresh beans or is it better to just go to a local coffee shop and purchase coffee that they make on the spot?

Post: #45

French press vs aeropress:

https://www.hilinecoffee.com/best-coffee...ess-review

Aeropress seems superior.

Post: #46

For me this is a key point about the Aeropress:

"...the Aeropress has a shorter brew time (30-90 seconds) and typically uses a paper filter, you won't find some of the harsher oils and chemicals in an Aeropress coffee that you'd get from a French Press. "

Also, for the traveling man, the Aeropress is packable and portable.
If your hotel or apt. doesn't have a coffee pot, all you need is hot water and your good to go.

The advantage of the French press is larger capacity. I used to use them and don't like them anymore. They are good for make loose leaf green tea though.

Post: #47

I bought an Aeropress in 2006 and tried it a few times before giving up on it. The espresso never came out hot enough for my liking.

For me, coffee/tea has to be either really cold or really hot. I'm not into luke-warm.

Post: #48

(05-06-2015 12:12 AM)kerouac Wrote:  I bought an Aeropress in 2006 and tried it a few times before giving up on it. The espresso never came out hot enough for my liking.

For me, coffee/tea has to be either really cold or really hot. I'm not into luke-warm.

True, the Aeropress can't really make an espresso. But then, neither can a French press. You need a quality espresso machine, no substitutes.

One tip: pre-warm your coffee mug with hot water before making coffee with the Aeropress. Especially on cold mornings.

Post: #49

I am confused as to why the Aeropress would be luke warm?
The inventor (an Engineer and Stanford professor) says he's done tests and if I recall correctly recommends 185 degree water (it might be a bit less than this) for optimum results.

Also... it's not marketed as true espresso. It produces a concentrated coffee and then you can add more hot water like an Americano.

For travel purposes, the Melitta is also good, and the coffee it makes gets good reviews.
It seems like for single cup coffee this product and the Aeropress got the best reviews.

Post: #50

delete