First one:
~35g of espresso from my typical shots, poured over ~100g of ice, then added ~150g cold water. Shooting for around the 16:1 ratio of water to ground coffee.Dang it, now I want another. Those look so refreshing and I just cut lawn too. I throw 2 shots in a cup. Add sugar, add milk, stir and then add ice to fill cup. Or 2 shots, flavored creamer, a splash of milk and ice. Do you just throw two shots on ice for the americano?
Nope not at all. It's the only way to get things dialed in.Maybe a little over the top on weighing all of the additions, but I'm in the habit of weighing everything with my coffee now.
Yesterday I roasted a PNG.
you got me thinking about PNG's so i added one in for today's session. really looking forward to enjoying some cups this week
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Sounds good. I cant do their carbon roasts though. Is it a lighter roast?The Starbucks by me has cold foam nitro cold brew. It’s an amazing drink. I definitely recommend it. They aren’t all fancified and pumped full of sugar.
@MaxStout I have identified the mystery beans I sent you and they make really good espresso. If you have an espresso machine I would suggest using them for espresso.
Sounds good. I cant do their carbon roasts though. Is it a lighter roast?
...How is the lempira?
Well, if it's on the same scale that i have in artisan, it would be like 95F/min, which doesn't really look like it matches your BT. Going off of these recommendations...I think its zero to fifty but and can verify for ya later.
I wouldn’t worry about it much. I have 2mm probes and a thick azz drum. RoR often goes off scale after charge. I find the first 2 minutes to be nearly meaningless in this regard
I wouldn’t say the roast is lighter but the profile is much different being that it is cold brew and the nitro gives it a heavier body. It reminds me of a cold Guinness but without hops and a bit sweet from the cold foam. The cold foam is kind of like drinking a cloud LOLSounds good. I cant do their carbon roasts though. Is it a lighter roast?
@MaxStout I have identified the mystery beans I sent you and they make really good espresso. If you have an espresso machine I would suggest using them for espresso.
Sounds delicious.I wouldn’t say the roast is lighter but the profile is much different being that it is cold brew and the nitro gives it a heavier body. It reminds me of a cold Guinness but without hops and a bit sweet from the cold foam. The cold foam is kind of like drinking a cloud LOL
Any guesses what it is?
Any guesses what it is?
Sweet Maria’s Ethiopiques version 2. It’s my wife’s favorite.No idea. I don't have a very sophistocated palate.
I made some regular coffee with it this morning--it was tasty.
I usually make cold brew with coarse ground beans in a cheese cloth. I let it sit in the fridge in a pitcher for about 12 hours then pour it through a coffee filter in to another pitcher. I think it’s like 1 lb to a gallon of water.Was reading and commenting about adding coffee to beer and read something that sparked a light bulb. 10 watts of course.
What if I took idk a gallon of water and made cold brew with whole beans. Let it sit for like 3 to 5 days just like if it was in the fermenter. Seems worth a try. Whole bean cold brew.
Thats it, 1lb per gallon. Like the cheese cloth idea. Ideally I aim for closer to 24 and not in fridge. Honestly I think 48 hours at room temp would be probably the best. It just keeps getting better and better. Start with warm water for quicker extractions.I usually make cold brew with coarse ground beans in a cheese cloth. I let it sit in the fridge in a pitcher for about 12 hours then pour it through a coffee filter in to another pitcher. I think it’s like 1 lb to a gallon of water.
What if I took idk a gallon of water and made cold brew with whole beans. Let it sit for like 3 to 5 days just like if it was in the fermenter. Seems worth a try. Whole bean cold brew.
The cheesecloth makes it easier to get that pound of coffee out. I filter it to get the powdery stuff out just because I don’t like it but it isn’t necessary.Why bother with the cheesecloth if you’re going to pour through a filter anyway?
I’m don’t have the patience to wait 48 hoursThats it, 1lb per gallon. Like the cheese cloth idea. Ideally I aim for closer to 24 and not in fridge. Honestly I think 48 hours at room temp would be probably the best. It just keeps getting better and better. Start with warm water for quicker extractions.
That's right. The coarser the crack the less of the powdery stuff. I use my little cold brew maker usually or French press. But with a pound in a gallon? I dunno. I'll probably try cheese cloth. Bit worried I'll chug the gallon down .The cheesecloth makes it easier to get that pound of coffee out. I filter it to get the powdery stuff out just because I don’t like it but it isn’t necessary.
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