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coffee-fi - Page 11

post #151 of 271

Well you don't want to freeze your dark-roasted beans; the oils are too close to the surface and the hull can crack, promoting rancidity. I always make sure the beans are up to room temp before grinding.

post #152 of 271

I went looking for coffee-fi after seeing tea-fi very close to the top since I really enjoy both sources of caffeine :D

 

Today I'm drinking Ethiopian Konga from Fratello Coffee in Calgary, Canada :)

 

Fruity, sweet, clean and light bodied...very refreshing acidity :D

post #153 of 271

Hi

 

    I am new coffee and music addict in this forum
 


Edited by Urbex Girl - 2/20/13 at 2:34am
post #154 of 271

Has anybody tried cold-brewing coffee, New Orleans-style? It produces a very smooth brew (hot water releases much more of the acids from the bean than does cold) that doesn't need any sugar at all (perfect for those who must watch their blood-sugar). Here's my latest recipe:

 

Ingredients:

 

250 grams ground medium-roast coffee (roughly equal parts ground coffee and water by volume)

5 heaping tablespoons ground chicory (I figured let's really represent The Big Easy - this is my 'mod')

1/2 liter clean (duh) water

 

Pour the coffee into a sizable pot, big enough to allow stirring (and obviously the water)

Stir in water until mixed

Wait about 10 minutes and some grounds should rise to the surface - give it another stir

Set aside and cover at room temperature for 24 hours.

Strain coffee with a fine mesh sieve into a receptacle you can seal and fit in your refrigerator and be sure to squeeze every last drop of the nectar from the wet grounds.

Mix with equal parts water or milk over ice and enjoy. (If you opt for water, a lot of folks swear by a very small pinch of kosher salt - I haven't tried this yet).

Keeps for 2 weeks, but it'll never last that long.

 

There are many recipes out here on the internets if you google 'new orleans cold brew coffee'

My concoction is by no means the only way to mix a batch, just my latest attempt.

post #155 of 271

Sorry, guys - I didn't read the first post before I put up that cold-brew recipe. Anyways, I go for the cheap stuff here in Saigon - 2 dollars for about a half pound, and it isn't bad at all (yeah, it's robusta). They also sell weasel coffee here, but it's very expensive and I'm attempting to be frugal (to afford more headphones).

post #156 of 271

I like cold brewed coffee, we used to make the cold concentrate with a slightly different technique:

 

 

No chicory was involved so I suppose it wasn't New Orleans style. And it was basically slow-dripped overnight. But it still has a very mellow taste, and is great for low acid diets.

post #157 of 271

The Keurig brewing system has finally caught my interest:

 

 

post #158 of 271
I haven't been able to read the whole thread, but who else here uses a Chemex to brew their coffee?
post #159 of 271

Just checked their website (Chemex) - cool stuff.
 

post #160 of 271

Hey All!

 

The Chemex looks really great for a social evening, but to get stuff kicked over in the morning we use a nice high speed, 3 minutes a pot Bunn NHB.

beerchug.gif


Edited by TrollDragon - 2/26/13 at 7:11am
post #161 of 271

never had a good cup, or even a decent one, for that matter, from one.  I have not tried a self-fill with real coffee though.  YMMV

Quote:
Originally Posted by grokit View Post

The Keurig brewing system has finally caught my interest:

 

 

post #162 of 271
Quote:
Originally Posted by disastermouse View Post

I haven't been able to read the whole thread, but who else here uses a Chemex to brew their coffee?

I do, from time to time.  It makes a nice cup - less bite than other methods - has a similar smoothness/density to French Press.  Make the whole pot, and transfer to a thermal carafe or thermos to keep it hot without applying heat.

post #163 of 271
Quote:
Originally Posted by grokit View Post

The Keurig brewing system has finally caught my interest:

 

 

 

I bought one of these, since we have a Keurig at work, and I roast my own coffee, but I have to say I was unimpressed. It's hard to get the grind fine enough to get a strong enough cup, plus you get a bunch of silt. I much prefer to use my CCD (Clever Coffee Dripper)  and a filter to make coffee for myself at work.

post #164 of 271
Quote:
Originally Posted by beerguy0 View Post

 

I bought one of these, since we have a Keurig at work, and I roast my own coffee, but I have to say I was unimpressed. It's hard to get the grind fine enough to get a strong enough cup, plus you get a bunch of silt. I much prefer to use my CCD (Clever Coffee Dripper)  and a filter to make coffee for myself at work.

 

Do you use a blade grinder or a burr grinder? I would think that the silt would mostly be a problem with the blade-type (spice/coffee) grinders.

post #165 of 271

I use a 1977 La Pavoni Europiccola and a 1930's Peter Dienes hand grinder :)

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