Coffee Drinkers Anonymous

[Mattydv]

Heh matty, James at coffee on crown has finally got his roasting setup - only taken a couple of years !

Oh he's actually using it now? I'm glad to hear that, as he bought his roaster about this time a year or two ago, but couldn't work out ventilation. It's good to see he's finally gotten motivated to do something! arty:

Funny story about James...One of my first times in there, hadn't said more than 20 words to the bloke, he asked me if I liked chilli. When I responded yes, he gave me a dessert spoon of Blairs Ultra Death Sauce to try. I had no idea and just sucked it down. Not my strongest moments afterwards!

I don't have a pouring kettle or use a set of scales for brewing (the latter in particular is just pretentious nonsense IMHO).

I'm genuinely curious as to why you think logic behind the scales is nonsense, but logic behind the kettle isn't...

 

[nobody12481632]

And that's what's wrong with the coffee industry right there - fucking wall to wall beards and lesbians - what the hell happened to this world ( and their slowly heading to craft beer joints too! )

I was pretty surprised to find speciality coffee guys on Rotorburn, I thought the industry forced you to only ride fixie track bikes from the 1970s with a leather seat in a colour that complimented your carefully groomed facial hair or tattoos.

That's a joke by the way, most of the coffee guys I know either don't look like the stereotype or else it's just fashion, they don't all have the same sterotypical personality.

 

[Danny B]

I'm genuinely curious as to why you think logic behind the scales is nonsense, but logic behind the kettle isn't...

I didn't say nonsense per se, but quite unnecessary ATMO. You can easily and effectively measure out coffee using a scoop for the beans, and water you can use the cone as an effective measure. All it takes is memory. Just like I don't need a timer or scales to work out a good extraction on an espresso machine, nor a thermometer to heat textured milk. The pouring kettle I do not need as I have a kettle that has a good spout but my last kettle was shithouse for this. Call me old school but the digital scales is pure peacock. I my experience, water temp and grind is far more likely effect flavour than a few mls here and there.

I was pretty surprised to find speciality coffee guys on Rotorburn.

Bikes + Caffeine. Hand in glove.

 

[mcrae]

Call me old school but the digital scales is pure peacock.

Guess i'll call you old school then.

they are more for consistency and ability to repeat the same process again over several people. im sure you make nice coffees for yourself at home but in a working environment with more than one barista behind the bar i wouldn't work without a set of scales and a thermometer.

like ive said earlier JUST FEEL IT BRO.

 

[vtwiz]

I absolutely love coffee, one if my favourite things, but I don't get all this talk about scales etc.

Best coffee I ever had was made by my auntie in Southern Italy. MOkka pot on the stove ....... they would seriously laugh if they heard all this talk about the lengths people go to for what makes little to no difference if you know what you're doing in the first place. I love it, couldn't live without it but FFS it's just coffee.

 

[mcrae]

like i said before, its all well and good to make coffee for yourself at home without equipment but if you want a solid, repeatable process that is easily communicated then using a set of scales and thermometers are the only way to do that.

pretty much every coffee roaster that has been mentioned in this thread (Senses, st ali and the rest of the specialty guys) wouldn't be making the coffee they are today without employing methods to minimize the variation in their coffee roasting, brewing and feedback from people that use their coffee.

 

[dain2772]

First time posting in this thread. Have skimmed it but, jeez... its a dense weave.

Did a stint working for a coffee roasters in Melbourne a year or so back, prior to that I was into my coffee for sure, but not nuts. Well-made flat whites and espresso were my bag, and well brewed moka pots with quality coffee at home.

Since working there I got exposed to the good stuff. There were great espresso blends certainly but the Single Estate coffees (Cup of Excellence, microlots etc.) roasted for filter are what has really stuck with me. In particular Pulp Natural / Honey Process coffees.

I now prefer drinking coffee I make at home than going out and paying my four bucks for a flat white. I have a Hario hand mill grinder (which I've modded to work with a power drill), a 6 cup Chemex, a hario V60 pourover cone and at work I have a Swiss Gold. I don't have a pouring kettle or use a set of scales for brewing (the latter in particular is just pretentious nonsense IMHO). All this gear cost me under $200. And in all honesty if you offered me a choice between an owning a $4000 home espresso machine or a $70 Chemex I would, without a shadow of a doubt, pick the Chemex. Black or white, it makes a fantastic cup.

can someone give me an idea of the quality of a pour over? Is the resulting coffee like a long black or more like a mokka pot?

I usually drink espresso at home or good coffee places, also have mokka pots, an atomic (not working atm), french press, vietnamese coffee makers, a coffee jug type thing, turkish coffee pots.

What is a good pour over maker to start with, any good places in sydney CBD to buy one or better online?

 

[mcrae]

can someone give me an idea of the quality of a pour over? Is the resulting coffee like a long black or more like a mokka pot?

I usually drink espresso at home or good coffee places, also have mokka pots, an atomic (not working atm), french press, vietnamese coffee makers, a coffee jug type thing, turkish coffee pots.

What is a good pour over maker to start with, any good places in sydney CBD to buy one or better online?

Mecca espresso on king street or corner of Alfred and George street will both sell you light roasted coffee for filter.

 

[Danny B]

can someone give me an idea of the quality of a pour over? Is the resulting coffee like a long black or more like a mokka pot?

Neither really. Have you ever had a really really good filter coffee. Like you get in the good ol' American diner.

'filter roast' coffee is roasted lighter, which means that the flavours are often more distinct than in espresso or stovetop coffee. You get a lot of bright fruit and berry flavours in filter coffees - especially those that are Pulp Natural / Honey Processed. These work well as black but not in milk, if you drink it with milk or prefer more caramel, cocoa and malty flavours you are better off choosing a 'Washed' coffee or a filter blend.

With pourover coffee if the coffee is too fresh, they can be a bit acidic and tart and some people don't like that; but the good thing is that you only have to wait a few days to a week for the coffee to be more appealing.

What is a good pour over maker to start with, any good places in sydney CBD to buy one or better online?

Buy yourself a Hario 2cup V60. You can get them off eBay or from a coffee specialist like www.coffeesupreme.com.au.

Its pretty important to grind your own coffee with a ceramic grinder as metal grinders will effect the flavour of coffee more than you would think.

As for the coffee try Reuben Hills in Surry Hills. They roast some good coffee.

 

[mcrae]

'filter roast' coffee is roasted lighter, which means that the flavours are often more distinct than in espresso or stovetop coffee. You get a lot of bright fruit and berry flavours in filter coffees -

this can be true, depending on your degree of roast and the way that the coffee is brewed, you could just as easily use espresso roasted coffee in a filter and have it taste pretty terrible, which is what i would say the majority of people do anyway. some companies are roasting for both filter and espresso and achieving great clarity and development in both styles of brewing. http://www.heartroasters.com/blogs/heart-roasters-blog/11990945-r-i-p-soe

especially those that are Pulp Natural / Honey Processed. These work well as black but not in milk, if you drink it with milk or prefer more caramel, cocoa and malty flavours you are better off choosing a 'Washed' coffee or a filter blend.

i dont really understand what you mean by this. for the most part pulp natural, honey process and natural coffees tend to be overly sweet and sometimes have a fermented overripe fruit flavour, which, will typically cut through milk a lot better than a washed coffee. washed coffees would very rarely have a caramel cocoa or malt flavours if roasted correctly. they should have a clean acidity and bright tea like flavors, which typically dont cut through milk all that well.

pulp natural or honeyed will taste like strawberry milkshakes in milk.

With pourover coffee if the coffee is too fresh, they can be a bit acidic and tart and some people don't like that; but the good thing is that you only have to wait a few days to a week for the coffee to be more appealing.

this is incorrect. yes your coffee may have a higher perceived acidity closer to roast date, but i wouldnt say that is the reason not to drink it. the issue with drinking coffee close to a roast date is the amount of carbon, created during the roasting process, still present in the bean. when ground, the carbon dioxide attaches itself to volatile aromatics within the ground coffee and floats away, the more carbon dioxide, the more you lose, the less clarity you can acchieve in your cup. (see wet grinding http://www.ncbi.nlm.nih.gov/pubmed/21535580)

Its pretty important to grind your own coffee with a ceramic grinder as metal grinders will effect the flavour of coffee more than you would think.

aside from grinding on demand id argue the complete opposite, ceramic burrs are harder to clean and have flavour imparted to them easily. in saying that there are some good ceramic burr grinders out there.

As for the coffee try Reuben Hills in Surry Hills. They roast some good coffee.

id agree entirely with that.

internet superhero and all that i know, sorry.

 

[nobody12481632]

washed coffees ... have a clean acidity and bright tea like flavors, which typically dont cut through milk all that well.
pulp natural or honeyed will taste like strawberry milkshakes in milk.

I never thought to put proper filtered coffee with milk, but getting an over the top natural and sticking it with some milk now sounds like fun. Strawberry milkshake coffee :thumb:

your coffee may have a higher perceived acidity closer to roast date, but i wouldnt say that is the reason not to drink it. the issue with drinking coffee close to a roast date is the amount of carbon, created during the roasting process, still present in the bean. when ground, the carbon dioxide attaches itself to volatile aromatics within the ground coffee and floats away, the more carbon dioxide, the more you lose, the less clarity you can acchieve in your cup.

Ah, thanks for that. I knew the flavour of too fresh coffee, but didn't know the mechanism.

ceramic burrs are harder to clean and have flavour imparted to them easily. in saying that there are some good ceramic burr grinders out there.

So oils stick to ceramic better than steel burrs? Are there any large ceramic burr grinders? All I've seen are little hand cranked ones.

Can someone explain to me the difference between a pour over and a batch brew in Australia? Is it just the size of the brew?

 

[nobody12481632]

can someone give me an idea of the quality of a pour over? Is the resulting coffee like a long black or more like a mokka pot?

I usually drink espresso at home or good coffee places, also have mokka pots, an atomic (not working atm), french press, vietnamese coffee makers, a coffee jug type thing, turkish coffee pots.

What is a good pour over maker to start with, any good places in sydney CBD to buy one or better online?

That's a big variety of coffee making apparatus you've got there, you should definitely add pour overs to that. And probably figure out WTF the "coffee jug type thing" is. A pour over would be closest to the french press, but much cleaner with clearer flavours. Would also be the least intense.

Also jump on the siphons if you see one at a coffee joint. They make the smoothest coffee I find (although I bow to the opinion of our internet superhero).

 

[dain2772]

That's a big variety of coffee making apparatus you've got there, you should definitely add pour overs to that. And probably figure out WTF the "coffee jug type thing" is. A pour over would be closest to the french press, but much cleaner with clearer flavours. Would also be the least intense.

Also jump on the siphons if you see one at a coffee joint. They make the smoothest coffee I find (although I bow to the opinion of our internet superhero).

thanks everyone for all the highly detailed help on pour overs. I have been eyeing a siphon for a while, just need to find the budget (or just suck it up and buy one).

the coffee jug thing is an Eva Solo coffee maker, with the nice neoprene jacket.

 

[Danny B]

internet superhero and all that i know, sorry.

No need to apologise. Your knowledge undoubtedly surpasses my own. (Deep in the feels)*

Re the natural vs washed with milk thing. Natural in milk is certainly an acquired taste. And as for washed, I ready concede I'm probably well off the mark. But I think that I will say is that really lightly roasted coffees - natural or washed - just don't work with milk. My wife drinks her coffee white so I often go for something a shade darker and if natural as part of a blend.

*

 

[nobody12481632]

the coffee jug thing is an Eva Solo coffee maker, with the nice neoprene jacket.

Ooooh, just checked that out on coffee geek, looks fantastic! :love:

And on a side note, we are on a bike forum, how come there is no :drool:, :want: or :need: emoticons?

 

[mcrae]

This guy is the best person working in the specialty industry by far. Honestly the best representative we have.

dailycoffeenews.com/2014/02/25/colin-harmons-3fe-promotional-video-a-lesson-in-how-to-make-people-care/

 

[Knuckles]

So the local coffee shop that I have used every day for the last 10 years, ordering a Cafe latte every single time stuffed up and gave me a SOY latté..... What a crime against humanity those things are! Has the idiot who came up with that idea been hung yet?

Is there any sort of legal action I can take, did I take this to the UN or The Haig? Seriously why would you inflict this sort of thing on people?

End rant.

 

[pink poodle]

So the local coffee shop that I have used every day for the last 10 years, ordering a Cafe latte every single time stuffed up and gave me a SOY latté..... What a crime against humanity those things are! Has the idiot who came up with that idea been hung yet?

Is there any sort of legal action I can take, did I take this to the UN or The Haig? Seriously why would you inflict this sort of thing on people?

End rant.

I know what you mean! Lattes are a milky crime. I say we form a mob and round up every latte drinker we can find. Then run then out of town.

 

[nobody12481632]

SOY latté..... What a crime against humanity those things are! Is there any sort of legal action I can take, did I take this to the UN or The Haig? Seriously why would you inflict this sort of thing on people?

The real crime against humanity is when the lactose intolerant barstard who sits next to you still insists on drinking milk based coffees. :yuck:

 

[donthucktoflat]

So the local coffee shop that I have used every day for the last 10 years, ordering a Cafe latte every single time stuffed up and gave me a SOY latté..... What a crime against humanity those things are! Has the idiot who came up with that idea been hung yet?

Is there any sort of legal action I can take, did I take this to the UN or The Haig? Seriously why would you inflict this sort of thing on people?

End rant.

Missus drinks a soy cap. Turns out "just a flat white" sounds like soy flat white to a hipster. Can you say waste of 20g of coffee?



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