bosiemoncrieff
Headphoneus Supremus
"Ignore" works for trolls, those who dominate threads for their own purposes, those with unpleasant attitude, and those whose panties are easily tied into knots. I am certain I am on some ignore lists, and that is just fine.
You're not on mine!
OK coffee aficionados. I've eschewed serious coffee at home for convenience and now I'm thinking about dipping my toe back in with an inexpensive pour-over. I've tried to cull the recommendations in previous posts and have put together a list of items that are now on my Amazon list. If you coffee gurus could vet the items before I pull the trigger, it would be most appreciated. I've included pricing so you can make any 'in-the-ballpark' suggestions.
Kettle:
Dripper:
- Cusimax 4-Cup Electric Gooseneck Kettle - Precise Temperature Control Water Kettle for Drip Coffee and Tea - Automatic Shutoff and Keep Warm Function - Stainless Steel, CMCK-100E, 1L ($56) Although I have previously recommended OXO, today I was in BEN RAHIM in Berlin, and the Barista there told me he preferred the Bonavita Gooseneck kettle (which I own!). He said the spout's pouring action was more precise, even though the design of the body and handle (the part that doesn't matter) was less "luxurious." It's maybe $10 more, but I'd go for it.
- Hario V60 Ceramic Coffee Dripper, Size 02, White ($17) Although Blue Bottle says very nice things about Hario, their own custom dripper is $8 more and is so fabulous I'm considering getting a second (for work) and a third (for the weekend pad and traveling). Get it. https://bluebottlecoffee.com/store/blue-bottle-coffee-dripper
Filters:
- Hario V60 Paper Coffee Filters, Size 02, 100 count, natural ($6) The matching blue bottle filters are sixteen cents a piece rather than six cents. I like them immensely. https://bluebottlecoffee.com/store/blue-bottle-coffee-filters
Grinder:
- Cuisinart Supreme Grind Automatic Burr Mill ($51) My current grinder—the Breville smart grinder pro—is a good entry grinder, and more convenient for portafilters than the Baratza encore (which I recommend aware of @Ableza's misfortunes therewith). The grinder *determines* the coffee you can make: this is the part of the budget that I would stretch if at all possible—the more even the grind, the better you will be able to adjust other elements. If the grind is variable, some coffee particles will always be under-extracted, and some always over, no matter your temperature, water quality, timing, quantity, tamp pressure.
Thanks and do let me know if I've overlooked any essential items.
Items you MUST buy:
(1) a gram scale (ideally a tenth of a gram scale). Acaia is the industry standard, but would not make sense given your budget. For $20 you can find solid ones on Amazon. If you don't use the metric system, start doing so with coffee. 20 grams of coffee to 300g of water is a good ratio to start with on pour overs. The g/ml conversion is just too good to give up. If you don't weigh your ingredients, you will never be able to replicate the recipe you like, and you absolutely must vary it until you find your sweet spot. Put a cup on your gram scale, tare the scale, pour in beans till you get 20g, put them in the grinder, grind them, put them in your filter in your dripper on your mug on the scale, tare the scale again, slowly pour the water until you have between 1-2x the weight of the coffee in water, let it "bloom" for about 30s, keep going until you get to 300g.
(2) thermometer. Yes, the electric kettle says you're at 205° (I like starting pour overs there—for medium roasts go down to 200°; for dark roasts, down further still (and consider your life choices). But that temperature changes quickly, and if you're going to learn what temperature is right for you, you have to know what the water temperature curve looks like 10s into brewing, 20s into brewing, a minute into brewing. I inherited mine from my grandfather. Any thermometer with a dial is good; blue bottle uses super precise thermo-couples.
No hard water here, just a little bit of a smell issue in the summer when lakes turn. Not a big fan of tap water and the fridge water seems OK. The wife and I are going to be re-doing the kitchen and taking up more cooking, so a good under sink filtration system is definitely in the future, but for now I think using HQ fridge filters and changing them a bit more often may be the way to go. Good quality water is underrated. To some degree this is built into your location (we have delicious Hetch Hetchy water in SF) but for me, some kind of filtration is a given.
Yeah -- Beans and roasting is a whole other discussion that I'll take up once the associated brewing gear is situated. If you care to recommend, we like a bright and mild blend in the mornings and I prefer a strong rich, but smooth blend during the day and evenings -- bordering on espresso but smooth.
Thanks!!
I'm not sure what that last bit means. In coffee, "bright" means "light roast." By "rich," I assume you mean darker roast. Espresso though has nothing to do with roast; it's a brewing method. Of course some roasts (especially the acidic ones) do better in a pour over and would pucker your lips at 10x the concentration. Others are more balanced and suited to the espresso process. (One thing I learned in Amsterdam: espressi simply lack the ability to differentiate all the subtle notes in a coffee that you can taste in pour overs. It's like asking about instrument placement using a headphone with 10x the soundstage width or depth of another. They offer unparalleled intensity, but win you over by the overwhelming profusion of component parts, not by delicacy of individual notes. If a pour over is the well-tempered clavier, an espresso is the Symphony of a Thousand.) If you want a full-bodied taste, you might try a french press. It may give you the mouthfeel you want.
An integrated temperature control is much better than dealing with a thermometer, and thIs type of kettle heats up water much faster than either stovetop or cheap electric kettles. The gooseneck is good for pour over.
As for French press, that's fine if you like that style of coffee (too muddy for me).
One is not better than the other. They are both necessary, basic components of a "coffee industrial complex."
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