coffee-fi - Page 11

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.

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

Hi

    I am new coffee and music addict in this forum
 

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.

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).

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.

The Keurig brewing system has finally caught my interest:

Just checked their website (Chemex) - cool stuff.
 

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.

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 

The Keurig brewing system has finally caught my interest:

 

 

Quote:

Originally Posted by disastermouse 

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.

Quote:

Originally Posted by grokit 

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.

Quote:

Originally Posted by beerguy0 

 

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.

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