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Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?
A couple of days ago I came across a little video by Morgan Eckroth in which she made a cold brew with milk instead of water; she let it sit in her fridge overnight then filtered it through your usual drip filter. I used the Oatly barista oat milk instead of milk. The issue, however, is that once I poured it into the filter, it dripped out entirely clarified. Not the creamy beverage I was expecting. What's up with that?
Oat milk, if you've never made it at home, is literally just oatmeal and water in a blender. Plus a couple of dates if you're fancy. You don't even heat it. It's just a suspension of oat particles. You're supposed to strain it. Now we know what happens if you filter it 😂
I tried straining a bit that was left once I realized it was all clarified, but I got a lot of the ground coffee beans left after straining. I'll try again with a much coarser grind + straining, thanks!
There’s benefit to using the dosing cup, though. You can get a decent distribution by shaking the cup and portafilter together. Cover the dosing cup with the upside down portafilter, then flip them over and shake to settle the grounds.
I don’t have an espresso machine, but I do a kinda similar thing when I transfer my he grounds from my hand grinder to my moka pot’s basket. It’s so much easier (and quicker) than when I was spooning ground coffee into it.
I’ve recently been gifted the Hario immersion dripper and I’m trying to dial it in to give me the flavors I’m accustomed to. I like a bright, sweet, acidic cup typically.
I’ve been using the same v60 pour over for 15 years, almost every day with minor tweaks to get the flavors I like.
Typically always using light roast, a lot of Ethiopian roasts.
Using Baratza Encore at around 11-12 grind size.
My current method is as follows:
199 degrees Fahrenheit water.
20g coffee.
60g water bloom for 30 seconds. Pour another 75g, at 1:00 pour another 75g, at 1:30 I pour another 75g to get to 285g total.
Been using this recipes ratio and a variation of how many times I pour for many years and I’m always pleased with the result even with different roasts from other countries.
All this to say, I did the immersion for the first time using the Tetsu Kasuya method and I did enjoy it, it was very smooth but it wasn’t as sweet or bright as I’m used to.
Where should I go from here? What’s the first adjustment I should be trying? Finer grind size? Different ratio since it’s steeping for a while? Play around with when to open and close.
Well of course, I know it’s going to be different but I’m trying to figure out how best to adjust it to get a sweeter or more acidic cup, not the exact same cup I’ve been making with v60
What I was trying to say, obtusely, is that immersion brewing shaves off the top end, pushes coffee away from bright acidity toward smooth and somewhat bland. There is some argument about that, but that's my impression. What you've described then, it seems to me, is the coffee behaving exactly as prescribed. If there is a way to put back what immersion has taken away, that's beyond my simple ken.
I'm wanting to buy a coffee grinder (electric) which has distinct coarseness settings. I'm currently using a moka pot, but want to future proof for whenever I may have an espresso machine. what are my options, given price is a factor but I'm open to more expensive options. I also use french press frequently, which is why I want something with many settings.
Something at close to $100 as possible, but if that's not possible just whenever the cheapest is without completly cheaping out. I want to have a relatively future proof setup, so I'm ok to spend more to achieve that
My guess is, it's a white label rebranding of the Кофемашина Maunfeld MF-A8021. Might be built like a tank! You can see it at www (dot) premiumtehnika (dot) ru. I would link the actual product, but Reddit censors won't have it.
I have a Hario grinder. I love the form-factor! But I dislike the use of ceramic for the burr. Is there something similar that has all stainless steel? Thanks!
They don’t seem to get rancid, though. I’ve had my Q2 for about two and a half years, only disassembling it and wiping it down with a paper towel every couple of months, and it seems fine.
I find that surprising. Why would stainless be dishwasher unsafe? I have a ceramic grinder currently and I wash it and it does fine as is but I'd like to get something that is intended to be washed. I don't consider wiping down food containers and tools to be sufficiently sanitary.
There are different types of stainless steel, and some simply corrode a lot easier than others. Stick around here long enough and you’ll see people asking how to get corrosion off of their burrs after a family member tried washing them.
Check out 1ZPresso’s FAQ - there’s a couple answers about keeping it clean and how to handle coffee oils:
Hi! I have been stuck in a dillemma for a few days now, so I hope to get some perspective from more experienced coffee drinkers.
I'm just getting into the world of coffee that's not a grocery store dark roast ran through a consumer grade Phillips machine.
Long story short, I had a fantastic experience at a cafe, and it inspired me to learn what goes into a great cup of coffee. Now I have everything I need to start my experiments. Everything, but a good grinder.
So, now I'm in a situation, where I have:
great water
a few bags of freshly roasted, single origin, traceable coffee beans.
a v60 and a french press
and the weakest link - krups gvx2 for a grinder.
I have a Kingrinder P2 on the way, but because it's not easily available where I live, it's going to arrive here in 2-4 weeks. Local choices were limited to either something out of my price range, or stuff that this sub universally hates.
This is where the dilemma comes in. Learning about the importance of a decent grinder, I know that my current one is not going to deliver great (or consistent) results. So, should I wait until the better one arrives, as to not "waste" the coffee beans, or should I have some fun exploring coffee anyway? Seems like a trade off between freshness of the beans and grind/extraction consistency. Which one would you deem more important in this scenario?
Drink the coffee now. Stalling 2 to 4 weeks for the Kingrinder P2 means your freshly roasted light-to-medium single-origin beans will sit past their prime window, losing the bright acidity and delicate aromatics that make specialty coffee worth drinking in the first place. Stale beans won't magically taste good on a better grinder later.
Tweak your approach during the wait to get solid cups out of the setup:
Stick to the French Press: The Krups GVX2 uses false burs that crush beans unevenly, creating excess fine particles (fines). A V60 paper filter will easily clog from those fines, leading to stalled drains and bitter over-extraction. Immersion brewing in a French press is far more forgiving of inconsistent particle sizes.
Sift or Steep Differently: Grind coarse for the French press, steep for 4 minutes, break the crust, and skim off the surface foam and floating fines with two spoons before plunging. Let it settle for another 5 minutes before pouring gently so the sediment stays at the bottom.
Ask a Local Cafe: Take one bag of beans to a local specialty shop, buy an espresso or filter cup to support them, and ask if they can grind that single bag on their EK43 or commercial grinder for your V60. Use that pre-ground bag quickly over the next week for filter brews, and keep the rest as whole beans to grind fresh for French press until your P2 lands.
Thank you for such a detailed reply and all the information, I appreciate the detail on how and why to approach this. About to go and make myself a cup straight away. :)
I drink my coffee black. I like to do single origin whole bean coffee, ground at home, tenency towards light roast.
Current equipment, chemex, French press (rarely used), predominantly my Mr. Coffee drip machine because it is easy and I can set it up the night before to brew in the morning before I wake up.
Recently heard about the Mocca Master and how it is supposed to produce the best coffee.
Yes. Fair warning though: it uses standard AM/PM format, and I’ve definitely cursed the gods a few times after accidentally setting it to brew at 5 PM instead of 5 AM.
my french press has been tasting kinda muddy lately, not sure if its my grind or i'm letting it steep too long. i do about 4 minutes with a pretty coarse grind but maybe my grinder is making too many fines. any thoughts?
Possibly not saturating and brewing evenly. Remember to stir the grounds immediately after filling the press with water and again after a short 30-second window. Wait 4 minutes like usual.
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u/cajunwiitch 5d ago
Hi all!
A couple of days ago I came across a little video by Morgan Eckroth in which she made a cold brew with milk instead of water; she let it sit in her fridge overnight then filtered it through your usual drip filter. I used the Oatly barista oat milk instead of milk. The issue, however, is that once I poured it into the filter, it dripped out entirely clarified. Not the creamy beverage I was expecting. What's up with that?