I in no way want to derail the great discussion (277 pages!) we have going on here. I have a question about my pour over technique. Is that something that you guys and gals could answer for me or should I hop over to another thread?
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Espresso Enthusiasts
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The way I read his post is that he already has those machines he listed. I dunno.
[doublepost=1471635417][/doublepost]In keeping with my fancy shmancy ways, I just ordered this espresso cup from Intelligentsia. I just can't stand being a simple down-to-earth, regular cup type of guy.
View attachment 645667
OK...OK...I hate to admit it, but like the cup. But it's a regular guy cup if you happen to have Puma around the house.
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You're in the right place. I'm sure someone here will be more than happy to answer your question.
Right on. I love coffee folks. Not enough of them around.You're in the right place. I'm sure someone here will be more than happy to answer your question.
Despite me making pourovers off-and-on for a couple of years now, I STILL have issues with consistency. I can use the same grind size, same coffee to water ratio, and yet I still sometimes will have pours that vary by as much as 30 seconds. That's not to mention how the taste of the coffee changes from pour to pour as well. I suspect the problem is in my pour, as that is the one topic that I don't see explained thoroughly on the internet. My question for the folks reading: Do you gradually add water to your pourover until you reach your desired amount of water? Or do you pour in 50-100g increments? How aggressive is your pour?
Thanks!
Yes indeed, @Scepticalscribe it was you who brought this lovely cup and saucer to my attention some time ago. Something prompted me to remember it today and I looked it up to see if they were still available. For obvious reasons, I really had to buy this espresso set, what with the black cat on it and all.
You can look forward to a nice photo of it and the Expobar together at some point. If I can get Puma to cooperate, I'll try to get a shot with him in it too.
Or is it a regular guy cup if you ARE a Puma?
Right on. I love coffee folks. Not enough of them around.
Despite me making pourovers off-and-on for a couple of years now, I STILL have issues with consistency. I can use the same grind size, same coffee to water ratio, and yet I still sometimes will have pours that vary by as much as 30 seconds. That's not to mention how the taste of the coffee changes from pour to pour as well. I suspect the problem is in my pour, as that is the one topic that I don't see explained thoroughly on the internet. My question for the folks reading: Do you gradually add water to your pourover until you reach your desired amount of water? Or do you pour in 50-100g increments? How aggressive is your pour?
Thanks!
Do you have a goose-neck kettle? I find this helps immensely for precisely controlling your pour. Typically, yes, I gradually add water until I reach my desired amount. The first pour is to wet the grinds, and I wait until just before they completely drain (if the grinds are pushed up to the side with a deep hole in the middle, I waited too long). Then I add in maybe 50-100cc increments (admittedly i don't keep careful track), making sure to evenly soak all the grinds, waiting until almost drained, then adding more. I typically use the same cup every morning, so I've gotten accustomed to just how much to pour and when to stop. New mugs can be a bit tricky.
Right on. I love coffee folks. Not enough of them around.
Despite me making pourovers off-and-on for a couple of years now, I STILL have issues with consistency. I can use the same grind size, same coffee to water ratio, and yet I still sometimes will have pours that vary by as much as 30 seconds. That's not to mention how the taste of the coffee changes from pour to pour as well. I suspect the problem is in my pour, as that is the one topic that I don't see explained thoroughly on the internet. My question for the folks reading: Do you gradually add water to your pourover until you reach your desired amount of water? Or do you pour in 50-100g increments? How aggressive is your pour?
Thanks!
I don't know if these are too basic, but I found this video tutorial, and this set of instructions...start at Step 6.
Apologies if these are too much at beginners level.
Something I've wanted to ask for a year now. Does anyone know what the coffee culture in the state of Utah is like? I was told many years ago what seems to be grand tall tale of Mormons not drinking coffee, black tea or alcohol. And that they look down to those who do, be it their own kin or other religious affiliation or not.
Don't know anything about that, but if they really look down on coffee drinkers that's a sad state of affairs and more their problem then yours.
Do you have a goose-neck kettle? I find this helps immensely for precisely controlling your pour. Typically, yes, I gradually add water until I reach my desired amount. The first pour is to wet the grinds, and I wait until just before they completely drain (if the grinds are pushed up to the side with a deep hole in the middle, I waited too long). Then I add in maybe 50-100cc increments (admittedly i don't keep careful track), making sure to evenly soak all the grinds, waiting until almost drained, then adding more. I typically use the same cup every morning, so I've gotten accustomed to just how much to pour and when to stop. New mugs can be a bit tricky.
Very good advice, @mobilehaathi; however, @v0lume4 - I don't have a gooseneck kettle (it is something that I have been meaning to get around to buying sometime), but I have introduced a degree of consistency in how I make my coffee.
Most of the time, I use either my French Press, or a Hario dripper. For the purposes of this discussion, we are really discussing the (Hario) dripper method.
Thus, these days, I tend to drink mostly Ethiopian coffee, and grind it myself. Much of the time, too, I use the same mugs (Le Creuset, or Stalin). The filters I use when I make coffee using a Hario dripper are unbleached (and organic). This means that many of the other variables have been eliminated, and the pour over is about all that remains, which means that I don't, as a rule, tend to have much of a problem with it.
Good grief.
Beautifully expressed, and I couldn't agree more.
Why does their supposed taster look like one of Chris Pine's stunt doubles?
Enjoy your coffee! I forgot about my inner cheek when I tried to drink coffee yesterday morning. Looking back, I posted that I was looking forward to it. The initial pain had subsided, but taking a sip of hot coffee in the morning resulted in me spitting it out due to the extreme pain. As I grow my own aloe plants, I cut a large fresh stalk and let the bitter liquid drain and filleted it. Chopped it up into small pieces and put a few in my mouth to chew on. Incredibly flavorless like a late flush cucumber, but it seems to help the re-swollen tissue.
Will probably make cold brew or pull a few dozen shots and freeze them for later use. Can't seem to get the missus on my version of the Americano, which is 3 shots of espresso and the rest drip or moka. Makes the hair on the back of your neck stand straight! Gives a pep in your step. And may very well cause a cardiac infarction if you suffer from heart disease.
I call it "The Rowdy Italian."
Enjoy your coffee! I forgot about my inner cheek when I tried to drink coffee yesterday morning. Looking back, I posted that I was looking forward to it. The initial pain had subsided, but taking a sip of hot coffee in the morning resulted in me spitting it out due to the extreme pain. As I grow my own aloe plants, I cut a large fresh stalk and let the bitter liquid drain and filleted it. Chopped it up into small pieces and put a few in my mouth to chew on. Incredibly flavorless like a late flush cucumber, but it seems to help the re-swollen tissue.
Will probably make cold brew or pull a few dozen shots and freeze them for later use. Can't seem to get the missus on my version of the Americano, which is 3 shots of espresso and the rest drip or moka. Makes the hair on the back of your neck stand straight! Gives a pep in your step. And may very well cause a cardiac infarction if you suffer from heart disease.
I call it "The Rowdy Italian."
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Well just returned a week and a half ago from a two week trip to Kyrgyzstan. A country with excellent tea (I even got to drink out of a wood fired samovar) but decidedly lacking in good coffee. Granted it's one of the few countries in the world with neither Starbuck's nor McDonald's and all the better for it. But most people there really don't get coffee. So I am right now in my coffee shop and just finished a terrific espresso made from top Ethiopian beans. Leaving on the 29th for one week to Ontario for a family reunion- well at least the North American branch. Pretty sure there is good brew there.
Ah, Kyrgyzstan. Fascinating place.
I hope you enjoyed it. Did you manage to travel much outside Bishkek?
As it happens, I know Kyrgyzstan pretty well and agree with you about their tea - actually, they serve superb tea.
Acquiring decent coffee in that country outside of some of the better (westernised) hotels presents a bit of a challenge. But it is a beautiful country, and I must say that I really liked the people.
That region is known for their tea houses. Though I'm glad that mold is breaking. I recall long ago trips to the UK where the idea of good coffee was equated with the naughty 'i' word. Wasn't the issue the last two times I went.
Yes, - leaving aside the hotels - in Bishkek it is certainly possible to find the sort of 'modern' - and quite stylish - cafés where excellent espresso (and other coffees) are served.
Outside of the capital, however, you may be faced with a bit of a challenge. But there are compensations......
Yes the people are marvellous and extremely hospitable. I certainly did travel outside Bishkek. In fact was driven from Bishkek to Osh where I attended a conference on how to encourage the Kyrgyz diaspora to return home or at least invest in the homeland. Then up to Talas where I stayed at a farm (very rustic). Back to Bishkek then spent a night at Issy Kul. Actually was a friend who I knew in university (Kyrgyz) who invited me and who became a coffee fanatic herself. So she had a French press but I liked the tea. Heck I even liked the kymus (fermented mare's milk) even if my digestive tract was not so keen. Will post photos at some point.
Ah, fascinating.
Yes, I spent a few months in Osh, and Jalalabad, and, on an earlier trip, spent some time in the Naryn region, and travelled back and forth to Bishkek quite frequently for meetings.
Well, I have written elsewhere on these threads about my encounter with kumiss earlier (consumed while steed on the richly carpeted floor of a yurt in Naryn, near Lake Issyk Kul, and the Tien Shan mountains). It was quite the most awful thing I have ever consumed and I am one of those people born with a steel lined stomach.
Personally, I really liked the country and the people and enjoyed my time there.
The Livia 90 temperature is obviously not tightly controlled and the pressure seems to take a while to come on after I turn the brew button on.
For instance, the time it takes from brew switch to first drop is rather long and I'm wondering if that would change if I upgraded.
I also don't like the way Livia 90 steams milk.
Its steam output is rather inconsistent.
But the problem is that I've never used a better machine, so I'm not sure exactly what I'm missing.
I've always wanted to try camel. You could always buy a Jura milk frother/steamer. Pulled a double shot of JMB for missus today while she was feeding the kids. I rarely pull shots on such a prized coffee let alone do light roast pulls. Apparently it was very tasty. I'm curious to try, but seeing as I had difficult eating the tomatoes on my plate this morning without wincing in pain, it won't happen anytime soon. Though I did find a workaround to getting some caffeine in my body. Lukewarm black tea and I bought a small 100 ct bottle of caffeine pills. I enjoy my tea piping hot. As a result, this entire experience has made me miserable.
All because of sourdough toast.
All because of sourdough toast.
It was a thick slice! I refuse to blame my inattentive behavior with how I chew food rapidly and not allow myself to properly move my jaw in a manner that prevents inner cheek injury. Of course it's my fault, but I refuse to lay blame on myself. I almost wish I bit my tongue instead.Sure...blame it on the toast.
The only thing worse than biting your cheek, or inside lower lip, is doing it........yet again. Before it has healed.
You know that sinking feeling, the one where your mind reluctantly rises up from the depths of sleepy slumber, when your repose is interrupted, for you are jerked into an abrupt and appalled awakening, a rude awakening, in fact..........for this is when you awaken to the horrifying realisation that while you slept soundly a tooth has - inexplicably - somehow found its way into that exact same wound and is nestling happily within.......
How much time is it taking after you press the button? Does the time account for pre-infusion perhaps?
Ah, yes. I know that feeling too well. Often near the molars. This was right where my canines met, hence the immense pain and difficulty eating anything. The back sides of the tongue are fair game too.
Poor frothing and performance can the result of not preheating the boiler for a half hour prior. It's going to be a problem until these companies make a machine that will accept near boiling water from the kettle without damaging it.
Poor frothing and performance can the result of not preheating the boiler for a half hour prior. It's going to be a problem until these companies make a machine that will accept near boiling water from the kettle without damaging it.