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Posted by tendiamonds on 2006-04-07 16:12:28 +0000

coffee brewing

After the old coffee maker pooped, my sweet wife bought me a new one. It was particularly sweet since she's a coffee junkie, and was abstaining at the time since she was pregnant. She got me one of these: I was happy with it for a while, but the occasional jam on the grinder, and the amount of daily cleaning and prep to make it happen, eventually drove me to hate this MF. So I complained about it a bit, and come the Winter Holiday Season my father bought me one of these: Which would be fine, a nice basic dripper, if it weren't for a couple of drawbacks:
  • It has a really annoying beep when it finishes, which requires a nonintuitive set of button presses to disable.
  • Ditto for setting the clock (I don't use the timer, but I hate seeing clocks that aren't right)
  • The water guage, although a cool glass tube that uses the water to magnify the numbers that mark the depth, invariably gets air bubbles in it, and is wildly inaccurate.
So I've come to terms with a couple of things for making a good pot of drip coffee.
  1. If you set it to slow-brew mode (1-4 cups) for a whole pot, it comes out _much_ better.
  2. I really want one of these:
  3. Until then, if I pour my pot into the thermal carafes that I currently own, immediately as the pot is done, I have good coffee for about 8 hours.
I'm having a tasty cup right now.
Posted by dawnbixtler on 2006-04-07 16:25:47 +0000
French Press. Yes, I only make at home once or twice a month, but why not the press? They're cheap, and by far make the best brew. I understand they don't hold it warm themselves, but just pour it into a thermos. Geez...
Posted by tendiamonds on 2006-04-07 16:45:10 +0000
French press is a cleaning hassle. I make a pot a day, and I do this while keeping Alder out of trouble. As I mentioned in point 3 above, I do pour my pot into a thermal carafe, I'm just not so crass as to use a proprietary eponym without a proper capitalization.
Posted by dawnbixtler on 2006-04-07 16:53:18 +0000
Cleaning hassle? What do you do with the grinds in your coffee maker, leave them in there? I like "thermos" for its efficency over "vacuum flask"...
Posted by Null Protocol on 2006-04-07 17:08:13 +0000
get a room you two... for the record - I got one of those cuisinharts in 2000 as a wedding present tenD is on the money - so many pieces to clean - arrgh! My set up now is a Hamilton Beach with a cheapo $12 USD coffee grinder. (I didn't get a white person's hand with my model though) My only criticism is that it doesen't brew hot enough...
Posted by tendiamonds on 2006-04-07 17:11:02 +0000
I toss my grounds along with the paper filter. I used a gold filter for a while, but found the coffee to taste worse. Also, when I used the gold filter (or when I've used my freedom press) I've always got quite a bit of coffee grounds down the drain, which is fine if you have city sewer, but if you have a septic tank, you're going to have to pump a lot sooner if you let grounds down because they fuck up the decomposition. Thermal carafe, dammit! No vacuum is necessary! Thermos makes grills!
Posted by tendiamonds on 2006-04-07 17:12:32 +0000
Oh! And the most important part! To streamline my brewing process, and to keep my kitchen much cleaner... I grind my beans at the store, my coffee suffers a wee, but I'm so much happier.
Posted by tendiamonds on 2006-04-07 17:13:31 +0000
So did you get the model that comes with a Nigga hand? I hate it when I don't read the label. Batteries not included? Fuck!
Posted by buzzorhowl on 2006-04-07 17:17:17 +0000
French press for life.
Posted by Null Protocol on 2006-04-07 17:36:55 +0000
chortle
Posted by cdubrocker on 2006-04-07 17:37:20 +0000
I go with Mr. Coffee.
Posted by Null Protocol on 2006-04-07 17:37:41 +0000
french Press = nameless fascist mass murdering dictator
Posted by dawnbixtler on 2006-04-07 18:07:23 +0000
Not nameless:
Posted by dawnbixtler on 2006-04-07 18:08:29 +0000
"But if you have a septic tank, you're going to have to pump a lot sooner if you let grounds down because they fuck up the decomposition." I have heard the exact opposite.
Posted by tendiamonds on 2006-04-07 18:16:45 +0000
Coffee grounds are good for your garbage disposal, but bad for your septic. So if you have both, (which you shouldn't) you are at odds. I guess the problem with coffee grounds is that they don't decompose, so they sit there and take up space. If you google it, you'll find a bunch of sites saying not to put coffee in your tank, but not why. A couple of them mention that they don't decompose. I had been under the impression that it had to do with pH, but I can't corroborate that. Speaking of which, good Zippy today.
Posted by dawnbixtler on 2006-04-07 18:21:18 +0000
Much of the acids leave the grinds during the brewing process, hence coffee is acidic. Also, from my understanding of septic tanks, liquid clog destroyers are very, very basic and are not to be used because you want acidy in the tank. Bleach is even worse in septics, because they bacteria regardless of PH. And I always hear that one _should_ put coffee grinds in the composte because it helps. Or better put the grinds sprinkled over your tomato plants.
Posted by tendiamonds on 2006-04-07 18:34:24 +0000
Compost and septic are very different things. For starters one is aerobic and one is anaerobic. Like I said, I had thought that it was related to pH, but I no longer think that is true, it seems to be merely due to the fact that coffee grounds will not break down in septic tanks, and the time between pumpings is directly related to the amount of nondecomposing material present.
Posted by tgl on 2006-04-07 18:51:02 +0000
My new french press cleaning technique is unstoppable. ...and I love that grit on the bottom!
Posted by tgl on 2006-04-07 19:02:51 +0000
There's a Gevalia promo pot sitting in the basement. Judith signed up for their scheme; we got the hardware. Haven't tried it yet. Splitting the 8 (?) cup french press works for us. I like the idea of bring the carafe _from_the_drip_machine_ to the office, however. Since my thermos (lower case intentional) is never enough.
Posted by Null Protocol on 2006-04-07 19:30:29 +0000
my work in this post is done. good night and good luck.
Posted by tendiamonds on 2006-04-07 19:59:03 +0000
I have two thermal carafes, a big and a little. If I pour myself a cup, the rest of a 12 cup pot fits handily in them. Usually, betwixt coffee drinking before work and travel mugs for the commute, the little one is all I bring to work for the afternoon. Today, I brought the big one. It's good. I, too, have the Gevalia machine in my basement. I should get rid of it before I move... we actually have 4 drip machines in the house I think.
Posted by tendiamonds on 2006-04-08 16:15:13 +0000
I think my purpose here got lost. Here's what I wanted to say. I have made some changes to my brewing technique, some for taste, some for convenience, here they are: Convenience:
  1. Grind at store.
  2. Paper filter (also for taste, but less so)
Taste:
  1. Brew whole pot on 1-4 cup mode.
  2. Transfer immediately to thermal carafe.
  3. Do not insert pot for first minute or so of brewing. I'd left this one out, and it's the most important one. I've always hated the "sneak-a-cup" feature on coffee brewers, however I have found a great use for it. I leave the pot on the counter until I speculate the hopper is filled with coffee. This is the gambling part. When I stick the pot in the coffee comes out dark and delicious, and all of the grounds are nice and activated for the remainder of the brewing process. I really just wanted to share this tip.
There.
Posted by tgl on 2006-04-10 14:30:07 +0000
10D grinds at the store! What has become of my America? That's like switching from Parliament to Marlboro Light.
Posted by tendiamonds on 2006-04-10 15:09:50 +0000
It really is _so_ much easier, and saves me the mess (and noise) of the grinder at 6AM whilst trying to hold onto a recently risen baby. The sacrifice in quality has not been noticed at all. I go through a pound a week, so it's not sitting around ground for too long. And I keep it in the freezer, which I know a lot of people disagree with... maybe I'll move to the fridge.
Posted by tgl on 2006-04-10 15:25:21 +0000
It's also wicked fun to grind at the store. Note: usually stores have a burr style grinder which --supposedly-- produces a better grind than the chopper style ones found in the home.
Posted by buzzorhowl on 2006-04-10 15:52:42 +0000
I do the same thing- grind a pound a week at the store, and keep it in the fridge. It's great. I will say, though, that I can notice the diff between coffee brewed in plastic and glass French presses- gotta get a new glass one.
Posted by dawnbixtler on 2006-04-10 17:19:09 +0000
Yep, freshly ground, in a pyrex french press, brewed at 170-180 degrees = the best cup.
Posted by Honar the librarian on 2006-04-11 12:37:59 +0000
Please excuse my coffee brewing ignorance, but why is the fridge better than the freezer? Is that only true of ground beans, or of whole beans also?
Posted by tgl on 2006-04-11 12:50:01 +0000
It's not the fridge or freezer, per se, but the condensation that occurs on the beans when they are moved from the cool/cold environs to the warmer kitchen air. I would think that with the lower temperature gradient between the fridge and the room, that less condensation would occur. Ground beans have greater surface area so more of the bean oxidizes when in contact with air (hence the prefered storage method: whole bean, airtight container, block the light, keep at room temperator) so it stands to reason that they would accumulate more moisture from condensation.
Posted by tendiamonds on 2006-04-11 13:12:20 +0000
I have an airtight container I should be using... maybe in the new house the coffee goes on the counter. (still preground, of course) I don't know what I did differently, but today's pot sucks ass. I retract any expertise I may have claimed to have.
Posted by Null Protocol on 2006-04-11 23:52:00 +0000
The smell of store ground coffee rules even though Im a grind at home man (Green Mountian Southern Pecan ground at the store = AWESOME)
Posted by tgl on 2006-04-12 00:19:19 +0000
DANGER! DANGER! Pecan?!? All scene points lost. Sorry, pal.
Posted by Null Protocol on 2006-04-12 00:29:00 +0000
Sheesh - so much for honesty and enthusiasm for what people like. Goddam, its fun to hit on the 'Uncool' nerve though. thats alright - I was saving all my scene points and my soul to buy a Hummer I could drive to Walmart and the Gap - and also extra $$$ to drink flavored coffee and listen to Hawthorne Heights. I dont miss my soul or integrity half as much as I thought I would. Gotta go - American Idol is on. Buddy all the way!
Posted by Null Protocol on 2006-04-12 00:35:47 +0000
I'd like to thank this thread in encouraging me to drink tea. Fuck you - I wont divulge my unstoppable brewing technique either. See you later, slaves
Posted by on 2006-04-12 00:36:28 +0000
That was my honest and enthusiastic opinion of what I like.
Posted by on 2006-04-12 00:37:54 +0000
I've recently encountered aged Earl Grey from Numi. It's organic, natch. I enjoy with sugar and a slice of lemon.
Posted by on 2006-04-12 01:54:38 +0000
Since I can't really comment on the brewing method seeing as I have a prediliction(1) for percolation, here's a list in ascending offensiveness concerning bean selection:
  1. grinding at the store
  2. columbian supremo
  3. pecan
  4. hazelnut
  5. decaf
(1) 'prediliction' was my faked 'word of the day' in 10th grade English. Mr. Pingree assigned one student a day to present a word they learned from reading the newspaper of the day before. His little attempt at brainwashing youngster into that famously liberal activity, reading the news. I hadn't read the paper the day before, so I swiped a word from whatever HHGG volume I was reading at the time. 'prediliction' I can't use it without feeling a little guilty.
Posted by buzzorhowl on 2006-04-12 03:51:21 +0000
I think another time you used 'androgynous'.
Posted by cdubrocker on 2006-04-12 12:20:12 +0000
I was at a coffee tasting a while back presented by the guy who used to own Coffee Connection. He said that for the freshest coffee, it's best to buy whole beans at the store in valve-sealed packaging (not vacuum sealed), which allows CO2 gasses to be released, but doesn't let anything in the bag from the outside. And then grind the beans just before you brew. I just read an article saying that it's best to store coffee in a cool, dry place, but not in the fridge or freezer. But opinions on that vary widely.
Posted by Null Protocol on 2006-04-12 13:38:45 +0000
Posted by tendiamonds on 2006-04-12 13:43:56 +0000
I just threw up in my mouth a little bit.
Posted by Null Protocol on 2006-04-12 13:55:53 +0000
Score! The intended effect was reached. Enjoy your (more soulful) store ground 'pure' coffee...
Posted by Miriam on 2006-04-12 17:40:32 +0000
What about putting that stuff in the compost pile?
Posted by Miriam on 2006-04-12 17:42:08 +0000
I should've read the whole thing before posting that last thing.
Posted by Miriam on 2006-04-12 17:46:05 +0000
I'm all tea, all the time.
Posted by mr. mister on 2006-04-12 18:26:30 +0000
For the best coffee use the best water. Only Spring or Brita. Drink it
Posted by tgl on 2006-05-01 23:46:14 +0000
According to my bible, the risk from the refrigerator (or freezer) is the absorption of off flavors. Ground coffee in the fridge is nearly as effective as baking soda for removing orders. Basically, if you consume the beans in under two weeks, you don't need to refrigerate (or freeze). The coldness does reduce the loss of aromatics from the beans. I still think condensation is a concern, if you're refrigerating in the waxed paper bag from the store; then all hope is lost. Although grinding at the store is approaching heresy (as bad as flavored coffee?) it may not matter as much as when and how the beans are roasted. Unless you're mail-ordering, the beans at the store are probably not carefully roasted, nor stored properly, and old to boot.
Posted by tgl on 2006-05-01 23:46:58 +0000
After reading my bible (see previous post) a coffee tasting sounds like a fun time.
Posted by cdubrocker on 2006-05-02 09:43:42 +0000
It was really fun and interesting, not to mention highly caffeinating. The guy was entertaining because he was super-highbrow, and he had this roaster-boy who attended to his every whim. It's the only coffee tasting I've ever been to, and it's the only time I've heard of one happening (it was at True Grounds in Ball Square). Will keep my eyes open and ears to the ground...
Posted by tgl on 2006-05-02 10:32:57 +0000
George Howell of The Coffee Connection is sort of diametrically opposed to Alfred Peet. On all things roasting. It's East Coast vs. West Coast.
Posted by cdubrocker on 2006-05-02 10:43:46 +0000
Oh, yeah, George Howell! That's the guy. I'm in his camp. West Coast coffee is too muddy for me.
Posted by tendiamonds on 2006-05-02 10:53:53 +0000
I've made some modifications.
  1. Since the move has taken me away from Idylwilde Farm, which had been my source, I'm going to Peet's for Major Dickason's and Italian Roast... I like it West Coast Muddy, I suppose.
  2. I've taken the grounds out of the freezer and gone to the airtight container.
  3. I've switched to a finer grind.
Good.
Posted by Null Protocol on 2006-05-03 12:11:41 +0000
I think Buddy got voted out a few weeks back ho hum.
Posted by Null Protocol on 2006-05-03 12:13:01 +0000
Howell sold his company to Starbucks and Im the one without a soul...
Posted by tgl on 2006-05-03 12:56:27 +0000
That's right, Howell did sell his company to Starbucks. Ironic that a major proponent of lightly roasted arabic beans sold out to a major proponent of darkly roasted arabica beans. Count me in with the mudders; I like Starbucks coffee. According to Kummer, the French started roasting their beans so dark in order to mask the flavor of the cheaper robusta beans they primarily use. It was Alfred Peet who thought to darkly roast the finer quality arabica beans, back in '66. It was then Peet's disciples who started Starbuck's in Seattle. I can think of worse corporations than Starbuck's; no soul, of course.
Posted by Null Protocol on 2006-05-03 13:05:05 +0000
this thread never disappoints :)
Posted by cdubrocker on 2006-05-03 13:11:51 +0000
French roast is OK...it's the Italian roast that makes me gag, and which Starbucks is most similar to.
Posted by tgl on 2006-05-03 13:23:33 +0000
More from the font of Kummer: A French or Italian person would not recognize our "French" and "Italian" roasts. Much, much darker than traditional roasts in Europe.
Posted by buzzorhowl on 2006-05-03 13:43:20 +0000
Can't do Starbucks drip coffee: they intentionally burn the beans in the process. Yuck.
Posted by cdubrocker on 2006-05-03 13:53:46 +0000
Yeah, they love the burn. Why do they do this? There must be some sort of explanation. Anyone?
Posted by on 2006-05-03 17:01:48 +0000
They drip into a coffee pot that's on an electric burner? Ala Dunkin Donuts? I always assumed they dripped directly into a thermal carafe. They use water over 210*F?
Posted by tendiamonds on 2006-05-03 17:30:07 +0000
No no, they overroast, the brewed coffee is indeed in a thermal carafe.
Posted by tgl on 2006-05-03 17:47:42 +0000
So the answer for "the buzz" and C. Du Brocker is that the overroast is in the tradition of Alfred Peet, Coffee Czar of 60s Berkeley. (Awaiting howl from NP...) Peet's, the chain, generally serves beans roasted darker than Starbuck's. So, if all y'all unmuddy coffee drinkers prefer Peet's to Starbuck's, you crazy.
Posted by cdubrocker on 2006-05-03 18:04:07 +0000
Oh, don't even get me started on Peet's...
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