Roasting with the Itop Skywalker roaster. This is a level of control I'm not used to lol. The auto charge didnt work so accidentally hit the button too late. Also I have no idea how to get rid of the notes. How's it look?

Hey everyone, most likely you already saw this review of the Ascaso.

I was wondering, are the thermoblock really that good? Or it's just a paid Ad?

Seems quite a lot of money, and I remember someone mentioning that it is still not very stable in terms of temperatures. Also in the review, it does not show the greatest results.

In that price range it competes with Silvia Pro X and in some markets with Lelit Elizabeth. What are your takes on this one? Curious to discuss.

With global warming (and other factors) affecting coffee production and prices, I’ve noticed a couple of interesting patterns in marketing strategies for household and white label brands.

Everything is extra intense, high intensity, intensity 11 (probably comes with a free Spinal Tap record)… Robusta roasted past 5th crack, no doubt.

I also spotted a bag of highly exclusive “100% Robusta.” At this point I’m waiting for the other shoe to drop and for them to market “0% cyanide” coffee.

How’s everybody else’s grocery shopping experience these days? Is this a big trend in your area?

THE Hoffman.

Invidious:

https://vid.lilay.dev/watch?v=IkssYHTSpH4

How it was made:

https://vid.lilay.dev/watch?v=-TvZtOanB_E

I asked for some advice here a couple of months ago about transitioning to espresso from Aeropress, and have since done that, and thought my journey my have some lessons for others, or y'all might have some ideas for my remaining issues.

Journey

Instant -> Nespresso pods -> Aeropress -> multiple daily espresso

Machine

After a bit of research, I was quite keen on the Sage/Breville Dual Boiler, but it was well out of my price range. I ended up purchasing "The Infuser" which is like their bean to cup Barista Express without the built in grinder. I had been planning on getting the Bambino, but the Infuser was less money (AUD350 - perhaps this model is being retired) and seemed more like a 'real' espresso machine.

The Infuser is a 54mm portafilter, PID, three way valve machine. The water heats quickly (although not as quickly as the Bambino) although I tend to turn it on and let it sit for a while to let the group head warm through anyway.

It's supposed to have volumetric dosing, but the volume output changes with the grind, so perhaps this is just setting how many pumps of the little piston pump or something. It's not time either. In any case, it does allow you to make repeatable shots once you've dialed in and set it. The setting is very simple to change.

The water tank is plenty big enough for me, and the drip tray might be on the small side - I generally empty it every coffee but you could probably do two.

Accessories

I have a personal failing wherein I buy too many gadgets when I'm excited about a new hobby. I'd originally started with a Rhinowares hand grinder with my Aeropress, but had found a 2021 Timemore C2 on eBay which is nicer to hold, and grinds the same amount of beans with a lot less turns. Perhaps it is visibly more consistent particle size, or perhaps I'm imagining that to justify this purchase.

I'm very happy with the eBay puck screen I purchased. I don't know that it's making the coffee any better, but it's keeping the group head clean enough that I don't bother scrubbing it after each shot, and the pucks I tip out of the portafilter have gone from 6.5 to a 3.5 on the Bristol stool chart.

I also got the cheapest ring that goes over the portafilter I could get for charging the basket, and that plus reducing to around 16gm of beans (I only use the double unpressurised basket) means I don't up with tiny specks of coffee all over the kitchen which was a constant issue when I started.

I also have a $2 eBay needle distribution tool, a couple of swirls with that means that when I bang the portafilter on the bench a twice I have a pretty flat, clump free looking bed of grounds that I've just been tamping with the supplied plastic tamp. I've never used anything different, so this seems fine to me although I wish it was a tiny bit bigger as there's a visible ridge left around the outside after tamping. This is probably a future upgrade.

I bought a couple of 220mlish ceramic cups, which I love the look and experience of. If you popped in to see me, that's what I'd serve you, but for daily use I use Duralex 220ml latte glasses since I'm still getting used to the milk frothing process and it's easier to see how that's gone in a glass.

The Experience

My main concern going to espresso was that it would be more mucking on than the Aeropress and that I'd give up and go back to that. Actually, it's probably a similar amount of carry on - just more bench space. They are both more time consuming than the Nespresso machine, but in my opinion worth it for the better coffee experience.

Dialing in has been a bit of a challenge - I'm chasing 16 in, 32 out in 30 seconds, but the click steps on the Timemore seem too big. For example on the medium roast I'm drinking this week that recipe goes from 22 seconds to 50 seconds with a single click. I'm not sure if I'm doing something wrong - I don't think so. In any case, I've just been choosing whatever is closest, and altering the dose and tamp pressure tiny bits to try and improve it a little as I work though that lot of beans. This seems fine for milk drinks.

Fussing on frothing the milk seemed like an optional thing to me, and I wasn't sure I was going to bother (with the Aeropress I just microwaved my milk) but that silkiness of the milk coffee when this is done correctly turns out to very worth. My latte art is highly variable, tending to mostly rubbish @daddyjones@lemmy.world knows what I'm talking about. I think my frothing is fine, but other people seem to be able to decide when the white blob appears on top, whereas mine randomly appears when it feels like it - often too close to the end of the pour when the cup is full. I'm sure this is to do with distance and speed of the pour and I'm missing something important. Feel free to offer suggestions.

The steam wand on this Breville is quite slow (which is probably a plus for me while I'm learning to steam milk), and makes a horrid squealing noise that no one would want to hear in the morning. I don't know if that's all steam wands in the world, just this model, or just my machine or my technique, but the cure seems to be to lower the jug and make half a second of stupidly large bubbles then put the tip back in.

Stopping steaming when I was burning my hand on the jug (which seems to be the standard advice) produced coffee that wasn't hot enough, so I purchased a milk temperature gauge, and highly recommend this. I've started counting how many seconds after the jug is too hot for my hand before the temperature gauge is just touching the red zone, so I could probably ditch it now.

Conclusions

Basically - no regrets. I'm enjoying lovely coffees that feel like a treat every day. I think a grinder with finer steps might be in my (distant) future, and I'd like to solve my latte art issues, but overall the experience has been a source of joy.

I know high end grinders are probably worth it for espresso, but for pour-over coffee does it make that much difference? I use a Capresso Infinity at either fine coarse or medium coarse and that's about it. Visibly the grind size does look a bit variable to me. Since I'm already in conical bur territory here, are higher end grinders really going to make a noticeable difference in my pour-over brews? If you feel strongly the answer is yes, I'm also curious what you would recommend (but please don't bother naming anything over $500usd unless you provide a link to a used version that is in that range).

... but it's my most successful attempt at latte art so far. I also know the foam could be better, but I'm really chuffed about the progress I'm making and wanted to share it!

!

I'm doing a blend of Kona from a local store and whole food Kenya. It's a 70/30 of Kenya to Kona and taste great. The Kona alone I got taste and looks like really dark soil after a brew, so I picked a lite roast to see how it would go and I'm happy.

I haven't had too many Kenya coffees, but if you have a whole foods nearby this one tastes good to me.

Single Origin Kenya

Hiya, just quickly wondering how people store their coffee? Mine is in a tin box I got second hand, cos I thought it looked nice. Any rules regarding storing grounded coffee? I don't store much at the time, it's just if I grind a little too much and what not. I'm assuming the general thumb rule for this is to store it in a closed container.

Feel free to share pics of your containers 🌻

Edit: My grinder doesn't allow for selective ground mode, but a new grinder is defo on the list! Seems like keeping them as beans for as long as possible - is the way.

I am worried that I drink too much at once. I don't drink coffee daily but typically when I do drink coffee I will have 4-6 shots of espresso. I am not asking if this is healthy per se, I'm more searching for confirmation that it isn't too uncommon lol.

If anyone does want to let me know how bad for me this is then it should be noted that I also take a medium dose of vyvanse daily 💀

Coffee Addicts have their DF64 Gen 2 for CAD $420 at the moment. Still in-stock at the time of writing. I was considering a DF54 but at this price I couldn't not jump on the 64.

E: Seems like many other distributors have the discount now.

Video: https://imgur.com/a/OqTKyb0

Is the wobbly axis normal? Do I need a new one? I'm thinking about getting a new one from Hario.

I don't mean this to be an advertisement, but I have tried a few metal coffee filters, and have not been able to find one that works as well as one from a company called Ovalware. Its the only one I could find that lists a micron size for the inner mesh (40 μm). I've found that this draw down time is faster than a paper filter, it is still slower than other mesh filters. And while it doesn't quite eliminate fines, it does a great job keeping most of them out of my coffee compared to other mesh filters. I've also not had any trouble with the filter coming apart at the seams, or getting coffee grounds stuck between the inner and outer layers.

Has anyone tried this filter? Or have you found other metal filters that you've liked?

I just retrofitted my basic hand crank mill with a 10mm nut, and drove it with a drill. It's so much faster now, but I do wonder if there's actual properly motorized versions of what I just did.

Anyone tried this thing before? Just came across it, and wondering if this works for my classic Moccamaster machine, for standard black coffee. Looks and seems like a promising product!

URL to Item: https://www.kaffebox.no/product/coffeesock-v60-style-reusable-cloth-coffee-filter/?attribute_pa_size=03-4-6-cups

Description: > CoffeeSock offers a superior and eco-friendly alternative to traditional paper filters with their reusable Hario v60 filters. Made from organic, sustainably harvested cotton, these filters provide better flavor and a more reliable brew at a lower cost than single-use paper filters. Each set of 2 filters lasts for at least a year, and are easy to use and maintain. Simply rinse the filter after use and let it dry before the next use. The filters are also zero-waste and compostable once they are no longer useful. CoffeeSock filters are available for a variety of coffee brewing methods and are made in the USA. Upgrade your coffee experience with CoffeeSock today.

It's like an epidemic. I've tried like 4-5 cafes now and it's all like drinking battery acid. Do they just not care? Or do you think they believe it's meant to be like this? If that's the case I feel bad for them.

Longer French press method I saw on YT and tried just for the hell of it.

It worked great! Like really great. Wanted to share as I was surprised. Also wonder if FP fans were already aware of this.

How are you grinding, if applicable?

How are you brewing it?

What's your favorite brand of instant, if applicable?

Are you satisfied with the taste?

Do you need ideas on how to make it better?

(Sorry, can't seem to find a higher-res photo!)

Link to the article with a description of each, and maybe a little on the history or place of origin: https://www.apetimemagazine.com/40-tipi-di-caffe-in-italia-li-conosci-tutti/

It's in Italian though, so hopefully you can use "translate" on your phone or desktop!

I'm currently brewing in an Aeropress, and considering one of the lower end espresso machines.

But based on a few comments from James Hoffmann about him drinking filter coffee at home, I'm wondering if an espresso machine is something that people end up using every day, or if people are brewing with simpler methods and just making espressos when they've got time on the weekend or people over?

What's your experience, did you buy a machine and it mostly just takes up counter space, or is it a daily source of joy?

Update

On a whim, I tried searching YouTube instead of search engines and found a short video which led me to this shop in Etsy. It looks quite promising, so I'm going to update the title as "solved."

Original post

I've had an Elektra Micro Casa Leva for a number of years, and a while ago I bought a naked portafilter for it. It was (and still is, on the product site) as "for the Micro Casa." It is, without a doubt, one of the poorest quality things I've ever bought. The wood appears painted, not stained; it's been resistant to oiling, and lately the paint has been flaking off leaving what I assume is cheap pine. The wood itself has been cracking and splitting. The portafilter itself is painted to look like brass; I can tell this because that paint has started chipping and peeling. It looks as if it's some type of steel underneath -- I'd suspect aluminum, except for the weight and I assume the maker would be concerned about having one literally melt on a user. In any case, it's horrible. The handle is not screwed in, or else it's screwed & glued; if the metal weren't so obviously crap, I'd consider routing out the handle and replacing it myself; as is, it's so poorly made it hardly seems worth the effort. Regardless, I've been using it for a few years and it hasn't outright broken yet, but with all the paint chipping and peeling, it's looking really rough, and you don't own a Micro Casa Leva for the convenience.

The Elektra takes a non-standard 49mm portafilter, which can make finding parts challenging. Is there a company that makes decent portafilters that fit the Leva? It's possible I simply haven't delved the depths of the web deeply enough. Or, is there a craftsman in the community who does this sort of work -- making nice handles, sourcing appropriate baskets, etc? Failing all of that, is there a place I can buy a naked portafilter of good quality for the Leva, and is there anyone making good handles for portafilters? I'm no craftsman, but I can manage sanding wood to fit a hole, and I can mix epoxy.

What I'd really like to end up with is a brass portafilter with a beautiful wood handle with a nice grain and stain. I'd settle for a naked portafilter for the Leva that isn't a cheap piece of garbage.

Somewhat bewildered by the millions of Aeropress recipes on youtube, I'm wondering if daily users end up settling into a reliable, simple process that's similar from person to person.

In particular, I note that my method (basically a french press) is vastly different from the one in the instructions which is ground much finer, uses less water, and starts dripping through the filter immediately.

Anyway, here's me:

• 12g mild-roast (coarse ground a touch finer than most people would use for a french press, done with a C2)
• inverted
• one filter paper, not washed, but damp enough to stick
• fresh boiled water (so probs 95°+) 180g
• stir enough to break up the floaties
• push the plunger in far enough that the liquid is almost at the top before I put the filter on
• tip over and start plunging at 1:30, finish by 2:00
• into ~70g warmed milk

I'd love to hear yours.

Thinking of getting a fully automatic espresso maker. Seems like machines with 2 hoppers are double the price.

I'm just curious what are some solutions people came up with for switching between decaf and regular beans for a family that regularly brews both kinds?

It seems both produce nearly identical grind profile. The DF54 is slower.

I'm considering replacing a Sette with a DF54.

Does anyone have the DF54? Impressions?

Pulled a \~ 600 € DeLonghi coffee maker out of the dumpster and invested about 50 € in spare parts (water tank, grounds container, and a new magnet valve). Seems like I have a new coffee machine now 😁☕

(It would have gone even faster and without a puddle on the kitchen counter if I had put in the gaskets from the start. 🤦 Ah well.)

/cc @coffee

The additive haters won me over. I tried a long black today, and I'll give it another week or so and see how I go!

The taste is good, but it lacks the body/mouthfeel that I'm used to, which I think is what I most struggle with, but I'm hoping that will change as I get used to it!

It's a Hamilton Beach "The Scoop" single serve coffeemaker! I wanted the stop using instant but getting a normal coffeemaker would result in me throwing most of it out since I only have one cup of coffee a day and only in the morning!

It works great so far!

When I make cold brew, I just use room temperature water.

Has any one tried putting a small amount of hot water to steep for a few minutes first and then filling the container with cold water for the remaining 12 to 24 hours?

Coffee fedi, help me out!

I'm getting more and more milk/lactose intolerant as I get older, but lactose free milk is too sweet for me.

I don't sweeten my coffee, and even lactose free milk with no sweetener else makes my coffee too sweet.

So, what do I replace my milk with when I order coffee?

cross-posted from: https://aussie.zone/post/8045028

> Where is the best coffee in London or Munich? > > Where is the best coffee in London or Munich? > > Asking for @thisisdee@lemmy.world. > > This is a coffee emergency.

I have been experimenting with brewing medium roasts in my french press.

Contrary to popular advice, I have found that grinding on my Baratza Encore's grinder finest setting of "0" gets me a better brew than the traditional advice of settings 20 (middle) to 40 (coarsest).

The resulting grounds were somewhat smaller than supermarket ground granule size, eyeballing about 1/2 to 2/3 the size. Certainly nowhere near espresso-powder fine.

With the finer grounds, I brew for 3-4 minutes with my hot water at 195F/90.5C, the default for my Zojirushi hot water pot.

I have tried this with both a whole bean local roast, and a bag of nearly-expired supermarket house brand grounds that was on sale for $5.

The local roast yielded smooth taste with bright and pleasant fruity notes from a shorter brew of 3 minutes. The house brand, umm... the finer grind improved the taste.

I theorize that re-grinding the old house brand grounds exposed volatile flavor compounds that hadn't evaporated or oxidized yet.

A 4 minute brew with the local roast was too long, and resulted in astringency.

4 minutes of brewing with the old house brand was only slightly astringent, but much better than the weak sauce at 3 minutes.

As with anything on the internet, YMMV.

p.s. I’m an impatient bastard and I’m not willing to wait 8 minutes for James Hoffman’s Ultimate French Press Technique, which I find doesn’t result in a better tasting brew anyway.

If you search YouTube for V60 brewing videos and guides you'll find about three billion different ones. Some with agitation, some without; pouring fast, in the middle, making circles; 40-60 or 30-70 or whatnot.

I always think to myself that they're mostly just fluff.

It all depends on grind size and temperature. Doesn't matter how you pour (well, within limits I would think) as long as you get your temps and grind right for the pouring technique you've chosen.

Admittedly, I haven't tried a ton of different ones, maybe three or four. But this is the feeling what I've got.

Maybe there are some edge cases, like Ethiopian coffees being more prone to clogging the filter so less agitation might be a good idea.

Anyone around who has experience with magnet valves? I got one here (in a coffee machine) that buzzes loudly when active, is that a sign it's going to bite the dust soon? Any suggestions for fixes, like repeated descaling, or simply giving it a good whack? Or save myself the hassle and just get a replacement part?

/cc @coffee

Hej Hej,

Recently discovered Espresso Romano and thought it was kind of crazy to add a slice of lemon to ones coffee. Then a colleague said he ads a small spoon of honey in his. So now I've been thinking about trying both of these, but also had me curios as to what else people add to their coffee? Let me know any twisters that you've either heard about or tried.

I've been a closeted coffee guy for a couple years. I go out of my way to order beans I really like (a robusta variety called Indian Parchment), and this might be sacrilege on this board, idk, but I was perfectly happy running a Keurig with reusable cups I'd fill with my own grounds.

Now, I have access to a nice 1.5l french press. I looked up how to use it and it seemed easy enough so I gave it a shot, and sure enough even after my handful of fumbling attempts and some trial and error, my coffee is leaps and bounds better than what the Keurig can produce. So, here's where I'm at:

I have a weird little antique hand crank grinder that, once I cleaned it up, actually works great and can produce a nice coarse grind. My press is a stainless steel 1.5L variety, can't remember the brand, was given it by a friend. I like a strong cup so I aim for a roughly 13:1 ratio of water:ground. However, I'm without a food scale so I'm using a calculator to convert to cups and tablespoons. I usually put the grounds in first, then pour boiling water over top. Let it sit for about 3.5-4 minutes, then press, then pour.

I know my first step to really dial in my consistency is a scale, so that's on the list. Any other tips to step my game up?