coffee-fi - Page 12

Quote:

Originally Posted by grokit 

 

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 burr grinder (Baratza Virtuoso).

I was looking at the one I have, and it's not the same as the one in your photo. Mine is an Ekobrew, for Keurig machines. The one pictured in your post looks like it might do a better job, since it appears to have a restrictor at the bottom of the filter holder. The Ekobrew fits in the K-cup holder, but it pretty much lets the water run right through.

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 use a Chemex and an Able Brewing Kone V3 Filter. :-) 

Quote:

Originally Posted by doublea71 

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 wouldn't worry about it.  The thread went off topic by post #39 (years ago).

The concept of creating a thread called "coffee-fi" but restricting people to only talking about the beans themselves was not realistic.  It would be like creating a thread called "audio-fi" and forcing people to only discuss songs.

The thread should have perhaps been more appropriately called "coffee bean & blend-fi".

I'm enjoying a glass of cold-brewed Vietnamese Robusta brewed with ground chicory.....if you haven't tried adding chicory, it imparts a really nice flavor that goes well with coffee. It's popular in New Orleans - first time I had it was at Cafe du Monde in the French Quarter.
 

you ENJOY pure robusta!? 

Quote:

Originally Posted by doublea71 

I'm enjoying a glass of cold-brewed Vietnamese Robusta brewed with ground chicory.....if you haven't tried adding chicory, it imparts a really nice flavor that goes well with coffee. It's popular in New Orleans - first time I had it was at Cafe du Monde in the French Quarter.
 

Absolutely - it's not half-bad in Vietnam, especially if it's cold-brewed with some chicory as I mentioned. And it's very, very inexpensive.
 

Quote:

Originally Posted by doublea71 

Absolutely - it's not half-bad in Vietnam, especially if it's cold-brewed with some chicory as I mentioned. And it's very, very inexpensive.
 

It confuses me why drinking 100% robusta is so uncommon.  It's very trendy in the US coffee world to adventure way outside the center of the flavor spectrum, with bright as the sun sour espresso bombs and sweet ultra fruity zero body single origins.  I think the anit-robusta snob factor left over from the 90's still lingers and just won't die despite robusta having something unique to offer.

I find a good high grade robusta to be very fun on occasion with great mouthfeel, super big & full body, a bakers chocolate and earthy flavor, ending on an occasionally strong  bitter note.  It's comparable to gueuze in the beer world; a very good style of beer that just isn't to everyones taste.

It makes sense you can find good quality robusta for cheap in Vietnam as it's one of the worlds largest producers.

We should make 100% robusta the cool coffee- "fourth wave."

It could happen with a bit of a marketing push by the right companies. Vietnam has an unbelievable amount of coffee shops - they are ubiquitous and it's very ingrained into their culture, partially as a result of French colonialism (based on what I've read - I'm not a historian!).
 

Quote:

Originally Posted by JadeEast 

We should make 100% robusta the cool coffee- "fourth wave."

Let's do it!  We can throw in Turkish style coffee and grinding with a mortar & pestle for good measure.

I'm drinking Sulawesi Kalosi right now (Costco believe it or not).  In the past I've used the Peet's variety and this is very comparable.

There's nothing like listening to Bill Evans through a nice set of cans while drinking coffee in the A.M. IMO...

Oh, and the Sulawesi also tastes great when cold-brewed (as reported by the Mrs.)  :)

Quote:

Originally Posted by dsound 

Oh, and the Sulawesi also tastes great when cold-brewed (as reported by the Mrs.)  :)

 

What method do you use to cold-brew?  Cold brewing is one of the few areas I have not yet explored.

I've been eyeing the Yama for a while but can't figure out where the heck I would put it (1/3rd of the counter is already full).