Got a box of that coming! Happy to see others are interested in getting this bean as well.
The coffee of course! What were you thinking?Ummm...phrasing?
Hope you enjoy the coffee!
Got a box of that coming! Happy to see others are interested in getting this bean as well.
No problems with parting with a few pounds bud!!! Let me know what you would like....Let me know if you want to part with a few pounds. [emoji6][emoji6]
Please let me know the next time you place an order like this.
Anyone else make espresso with a Papau New Guinea?
If you were to make an Americano out of a shot of the png....would it be as good or better than a pour over then?
Just curious
Broken grinder? Not heating? Coming out too quick? Just throwing some stuff out. Ratios? I use probably right around 50g for 4 cups sometimes more or less. I prefer one good cup. Also light roast is different.Strange thing this morning. I roasted some coffee a few weeks ago and ground it up before vacation so we would have some coffee for two weeks. There was some coffee left so I have been using it since Sunday back home without any ill affects. This morning I brewed a pot of coffee like I normally do except it was at 4am. Took a mug of it with me while driving my in-laws to the airport and enjoyed it. My wife poured some of the same coffee around 8:30am and said it tasted very watered down. I tried it and it did! I poured what was left in the carafe into my mug and it tasted very watered down too. It was sitting in a carafe, no hot plate. Brewed another pot of coffee and it tasted better but seemed to be a little watered down again.
I always get the water from the fridge dispenser and keep up with changing the filter. I always measure out the coffee beans or grounds (50 grams) for a full pot. I recently cleaned the coffee maker on 7/1, its a Bonavita Connoisseur drip machine. The only thing I can think of is the water source has recently changed given the construction down the road. I'm not sure b/c I make the coffee the same way all the time, water to coffee ratio and what not and water from the same source, filtered not from the faucet. Even the same coffee has been used since Sunday morning. So strange!
Broken grinder? Not heating? Coming out too quick? Just throwing some stuff out. Ratios? I use probably right around 50g for 4 cups sometimes more or less. I prefer one good cup. Also light roast is different.
A word on that, so I use at least two tablespoons for 5 or 6 oz water. And I see coffee being made with fantastically small amounts. I think I figured it out. The taste of char is so powerful that even the slightest amount puts it there. So 7 eleven for example, I have seen them make coffee, it's what i use for four pot. My dad, father in law, raised and dedicated to char of yesteryear take a sip and taste the slightest hint of char and yum, its coffee. Srsly, I do to. Take one sip and yep, that's burnt coffee.
I have thought about measuring. Did the other day, but now thinking differently about this conversation. Strength is a variable like anything else and in my opinion can and should be adjusted for both for varietal and roast. Sometimes a weaker coffee can seem to bring out more of the delicate fruit flavors in Ethiopians for example. For espresso sure, but not convinced all brewing is one weight fits all. Thoughts?
Broken grinder? Not heating? Coming out too quick? Just throwing some stuff out. Ratios? I use probably right around 50g for 4 cups sometimes more or less. I prefer one good cup. Also light roast is different.
A word on that, so I use at least two tablespoons for 5 or 6 oz water. And I see coffee being made with fantastically small amounts. I think I figured it out. The taste of char is so powerful that even the slightest amount puts it there. So 7 eleven for example, I have seen them make coffee, it's what i use for four pot. My dad, father in law, raised and dedicated to char of yesteryear take a sip and taste the slightest hint of char and yum, its coffee. Srsly, I do to. Take one sip and yep, that's burnt coffee.
I have thought about measuring. Did the other day, but now thinking differently about this conversation. Strength is a variable like anything else and in my opinion can and should be adjusted for both for varietal and roast. Sometimes a weaker coffee can seem to bring out more of the delicate fruit flavors in Ethiopians for example. For espresso sure, but not convinced all brewing is one weight fits all. Thoughts?
Strange thing this morning. I roasted some coffee a few weeks ago and ground it up before vacation so we would have some coffee for two weeks. There was some coffee left so I have been using it since Sunday back home without any ill affects. This morning I brewed a pot of coffee like I normally do except it was at 4am. Took a mug of it with me while driving my in-laws to the airport and enjoyed it.
Dont know how this is calculated but based on these numbers I brew closer to 13, 14, or 15 to 1.I don't know anything about your brewer, but did you happen to remove the carafe and pour your mug while the coffee maker was still brewing? I mention this because the first drippings are stronger, thus leaving behind slightly weaker coffee.
Separate but related, 50 grams for 1.3 L of water is really weak, in my opinion. That's a ratio of about 26:1. I personally brew at 16:1; lots of cafes are around 15:1-17:1. Just something else to consider, though I understand nothing would have changed from your previous routines.
Dont know how this is calculated but based on these numbers I brew closer to 13, 14, or 15 to 1.
Haha, no doubt. Using a converter 736 grams of water is approximately 26 or so ounces of water. So between 4 and 5 cups depending on 5 vs 6 oz cups. And with 46 grams of coffee, I would venture that we brew really similar ratios. I will go stronger or weaker than that depending on varietal and roast.If you weigh your grinds and your brew water, it's just a matter of dividing the amount of brew water by the amount of coffee.
For instance, I use 736 grams of water and 46 grams of coffee. This is 16:1 ratio. It also happens to be the optimal amount of coffee in my mug which doesn't spill while walking to the train.
Note: When you show up at peoples' houses with a scale to weigh your pour over, they will think you have other problems.
So I use near two tbl spoons per k cup for 6oz on Keurig or 5 oz. For me a keurig on small for two tbl. Near a quarter cup, 4 tbl per 2 cups in pot. Near half cup, 8 tbl, for 4 - 5 or 6 oz cups. I am using a little less these days, but it's clear what I prefer. In the words of Abe Lincoln, if this is coffee, bring me tea, if its tea, bring me coffee.I weighed the ground coffee in a level scoop (I think it's 1 Tbs), it's around 9g. So, at 16:1 ratio, about one level scoop for every 5 oz. water. Sounds about right, as I put 2 level scoops in the Keurig adapter to dispense 10oz coffee. Coffee densities will vary, but on most mornings close enough for the girls I date. Now I can try some different ratios and see how that impacts flavor.
@MaxStout I blended the Colombian and pea berry at 50/50, roasted to about city+, and let it rest for 2 days. Man that is the smoothest coffee . Thanks again!
I did mine around city. If you go that light it takes a long rest. Very acidic. Next time I will go darker.Glad you like it!
I roasted that LF Red Honey Bourbon about full city or so. Just had a few cups so far, very nice. Haven't tried pulling espresso with it yet.
It’s a schooner!
A butterfly after hitching a ride on the windshieldSide note on my espresso/cappuccino experiences......some people can make pretty leaves, trees and other designs when they add the milk/cream.
Me?......well what do YOU see?!?!
View attachment 638430
Well played!You dumb bastard, that’s not a schooner, it’s a sailboat!
Enter your email address to join: