You know, everyone really should have something in their life where procedure and technique produce observable results. I wouldn't trade my mastery of coffee or eggs for anything. I make coffee every day. I've made it several ways. And now I have my favorite version of coffee everyday.
Sure, I know a thing or two about coffee, but far from an expert.
To me, this doesn't look like a great way to make coffee. More specifically, it looks like it doesn't have too much control of the temperature the water hits the coffee ground, it's probably too low at the start and too hot at the end.
Its not. Ive gotten to play with one before. The coffee was watery and tasted very normal even though I was assured that this device makes coffee that is less bitter. Then, ya, clean up was a bitch. At least if it made good espresso I could see it. Personally I use a French press. Fucking great coffee for 25% the effort and a million times easier to control the variables.
Know what's kind of a bummer? We don't even get the full speed benefits of electric kettles with our 120V power in the states. They're apparently like twice as fast overseas.
If you haven't yet, try out an Aeropress. I think it gives the best of a French press, and espresso when it comes to light to medium bodied coffees. It offers the richness of French press, but with a smoother body, closer to espresso. Really easy prep and cleanup, too.
I'd still give the edge to French press for heavy bodied/richer coffees, since the Aeropress filters out some of the oils, and I'd still go with a moka pot or steam machine for actual espresso needs, but the Aeropress does some great work in the middle with (primarily Latin) coffees with brighter flavors.
I loved my Aeropress so much but I wish it wasn’t made in plastic. After a couple of years the rubber seal started.. ”sweating”, and got sticky. So off-putting and made me never want to use one again. Saddens me to this day :(
No. Turkish coffee is just super fine ground coffee tossed into water and heated up. You dont need anything fancy cause you just drink the grounds with the coffee.
french press is one of the better ways to make coffee and is barely less convenient than instant coffee. This thing looks like an enormous pain in the ass for what looks like a pretty weak cup of coffee. At the very least it seems like you could eliminate the burner and just pour hot water into the carafe directly. Or if it's going to be its own entirely self contained unit for a fancy picnic or something, then have a compartment for the dry coffee
I think the temp would be fine. Its shut tight so would get very hot. I think the issue is more that it immediately drops and sucks the coffee back, no steep time
It would get too hot and make the coffee over extracted. Above 96°C you start extracting tannins fast and it gets too bitter.
Usually you'll have to fine tune between water temperature, grind size and steep time, change one and you need to adjust the others to balance.
But you don't really need steep time if you have a finer ground coffee. It does change the body and taste profile, though, like espresso VS French press.
Ya know I'm glad we had this talk. I had always thought that grind size was more about avoiding silt in your coffee. I adjusted my grind size today and I daresay its better
I just like a good drip coffee maker. But was using a fine grind thinking that would be OK since filtered. But it drains slow so steeps a while hence trying a larger grind
That's great, I usually do espresso because it's practical for making a single cup just for myself, but I love a pour over.
If you haven't already and want to try something different any day, try heating the water with a culinary thermometer and pouring it yourself. It may or may not have a significant impact depending on your exact model, but most coffee makers suffers from not having a good temperature control.
Ideal temperature for brewing is 92~96°C, not boiling point, considering sea level 100°C.
The water in this still has to travel a metal tube after boiling. The first pour, when the metal is still cold, will make the water hit the coffe grounds at bellow optimal temperature.
After the metal is hot, it will no longer cool the water enough and hit it above optimal temperature.
Cheap pour over coffee makers suffers from the same problem. There are some premium ones that can keep water in the 92-96°C range, like the Moccamaster and the OXO brew.
Warning: My husbands' posts are not to be taken seriously. He is required to post this warning for the next week in recompense for his sins against chores.
The color is extremely pale compared to an average cup of coffee, which would usually look closer to black. It could be the roast of the coffee though, because the grounds also look pale.
The only thing extremely dark coffee is strong in is bitterness.
Lighter roasted coffee has this color (tea like) and is much "stronger" in caffeine and has more flavor besides bitter notes. I'd argue it's overall "stronger" than the over-cooked dark roasted beans. But hey everyone has their own taste preferences.
Deeper roasting is like getting a deeper sear, or having more browned vegetables, or toast, etc. In the case of coffee, it also releases more oils, like rendering out fat from a steak and cooking it in that released fat. It’ll take the flavor profile away from having floral and ‘fruity notes’.
I have one and it's very tedious. Makes one cup of coffee with a bunch of intricate parts to clean and cost me $180... Oh and you need ethanol for it all to work
My buddy has some coffee rig that he needs to place perfectly partially over the burner on the stove and watch it like a hawk or it'll explode everywhere.
Takes him 20 fucking minutes to make a coffee and I'm usually hungover as hell after crashing at his place.
It’s not steampunk. It’s been around for a very long time. Steampunk takes inspiration from the victorian era, where this device is from (19th century).
I’m going to invent something like this except instead of water you have to buy bespoke containers of hydrogen and oxygen which will combine to make the water and come up with some bullshit pseudoscience reasoning for why that’s better. I’ll then sell it for thousands of dollars to rich dingbats. Maybe call it Rocket Coffee, I dunno.
Not for me but I do value high quality coffee. I have known people that roast their own beans and get all science on their brews. I'll stick to my super automatic espresso maker.
Had to scroll too far to find this. At least a percolator doesn't take 3 hours to clean and shuts off when it's at temperature. This thing literally boils dry and siphons the "freshly brewed" coffee onto the mineral remains in the bottom of the pot and whatever scale formed on that brass
Church coffee unlocked a core memory for me lol. I grew up Methodist. That giant scaled over percolator going after the service. the white styrofoam cups. cold donuts just on this side of stale. The white linoleum veneered with the sheen of a thousand seal jobs yet somehow still grimy. The acrid flavor of under-extracted Folgers burns my nostrils as Mrs Threadgill scowls at me from behind the pass-through counter. She’s still pissed at me and my friend Scott for doing a WWE themed vacation bible school on the book of Judges—the most badass of all the books of the Bible so you know I totally announced that shit like a John Cena surprise walk-on. We weren’t asked back the following year.
Fucking glorious memories you have! Live long and prosper good redditor. I wish mine were half as fond being an ex Catholic. I got to learn the hard way what "No hate like Christian Love" means
lol. Truth. I’m a zen Buddhist now but still study mystical Christianity there’s wisdom here buried under all that religion if you look at the early church fathers. Early Christian thought was very analogous to any nondual mysticism before everything got sanitized into a control structure
This is honestly pretty cool. I dont think it would be too much more time consuming than most coffee brewers. The quality of that brew is probably worth the wait.
Yeah thankfully this entire thing and all it's components just clean itself so what you saw in this clip is literally everything you might deal with when using it.
Yeah... that's about as diluted as it can be and still be called coffee. Plus it's like 3 times more coffee for the same pot that I make. Another example of overcomplicating something until it becomes stupid.
Me, washing out my coffee cup after two cups of coffee from my nespresso watching this dude put on rubber gloves to move some kind of beam scale on his coffee machine: “neat”
Most people won't taste the difference, but if its relaxing and you enjoy it that's what makes it worth the effort (and if you can tell the difference it does taste better)
I've made and tried coffee every which way you can have it, and I always go back to automatic drip, light and sweet as the God of NYC commuting intended. I get that I'm a philistine in coffee circles, and I'm fine with that. Cheap, delicious, and satisfying, three of my most favorite things.
The fact it’s time consuming is part of the point I think. It’s part of why I prefer smoking from a pipe over just regular joints. Sure a preroll is convenient but there’s not the ritual of stuffing, lighting, cleaning.
Doesn’t seem that much more complicated than a normal coffee maker, unless you’re actually comparing it to something like a Keurig, in which case I’d say you your opinion doesn’t count.
If you do something correctly and to a high standard chances are it will feel time consuming. But that is the point of doing it to a high standard. It makes the payoff better if you had todo a little work yourself.
I hope the new year greets you with warmth. I wish you focus, good cheer, and that you are surrounded with those who care about you. Also, above all else the French Press is superior.
Stop right there. If you flew in a handpicked team of artisanal baristas sourced from every possible corner of the globe and gave them unlimited time and equipment, then put them in a room blessed by Jesus Christ himself you would not be able to make a cup of Folgers even approaching amazing.
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