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Also possibly a poor water/grind ratio. Try 10:1...40grams coffee to 400grams water.

That sounds as though you are attempting a rather scientific approach to such matters. I'm impressed, but have never attempted to approach the making or preparation of coffee in such a - scientific - manner......

Mind you, the two year old's approach works, too - Put In Mouth, Taste, Reject, and Rectify. With Research.
 
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That works with cats too I think! :D

Oh, yes, agreed. Cats are a lot more discriminating in what they will accept as worthy of their attention - and digestive system - than are dogs.

Well, we have senses, some of which can become quite finely calibrated. Let us use them.

If I am cooking, yes, I will use a recipe as a rough guide line (unless the writer insists that it must be adhered to slavishly), but I will tweak, and, much more importantly, I will taste as I go along. And make adjustments, as necessary.

Two years ago, when I tasted really good Ethiopian coffee, it was something of an epiphany; while I still happily drink other coffees - especially when I am abroad and am delirious with joy to be able to lay hands on anything that is half decent - my preference - when I am home - is really now centred on the high quality Ethiopians.

Thus, having worked out what I like, - or prefer - other variables can be played around with. Or not, as the case may be.
 
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That sounds as though you are attempting a rather scientific approach to such matters. I'm impressed, but have never attempted to approach the making or preparation of coffee in such a - scientific - manner......

Mind you, the two year old's approach works, too - Put In Mouth, Taste, Reject, and Rectify. With Research.

If measuring coffee is scientific...

It does produce consistency and reduces guesswork.:D

When I used to cook, however, I seldom measured.
 
a little weak.

This is the sine qua non of too course a FP grind (espresso goes sour....FP goes weak).

I suggest, in this order:

1. Be sure you have the right recipe....too much water?
2. Course up your grind.

This will get you close. Then:

3. Steep time.
4. Plunger pressure.

Then, if you like:

5. Removing grounds before pressing
6. Stirring or not.
7. Etc.
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Also possibly a poor water/grind ratio.

Excellent advice!
[doublepost=1475780169][/doublepost]
1427995138926

Excellent advice!
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Hmm, I'd guess too coarse of a grind.

Excellent advice!
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If I am cooking, yes, I will use a recipe as a rough guide line (unless the writer insists that it must be adhered to slavishly), but I will tweak, and, much more importantly, I will taste as I go along. And make adjustments, as necessary.

Excellent advice!
[doublepost=1475781003][/doublepost]Clearly, I type too slowly for this thread.....

:)
 
Coffee. Ethiopian. Hot.
Three shots this morning, really woke me up. Had also a cup of F-brand coffee.

This weekend I might try to make some Turkish. Suggestions?

The Bosnians make something that is not so dissimilar to Turkish coffee - and it is delicious; I've had it.

Unfortunately, it was explained to me that one of the consequences of the war is that people no longer have the time to go through the ritual of grinding the coffee beans in those lovely little hand grinders they have to the required and desired consistency; these days, French Press and classic espresso are found just as often - especially where young people congregate.
 
An air drop of Hario hand grinders should do the trick.

They have their own exquisite copper and brass grinders; you used to see them all over the Balkans before the war, especially in the Muslim areas, - where the preference was for coffee made that way - my Bosnia staff assured me that it was a treasured ritual of hospitality and the coffee (and the grinding) took time to prepare and serve properly - and you will still find them in Bosnia, Kosovo and Turkey (I have seen versions of them in all three countries).

These days, migration to the cities, and less time to spend on old traditions of hospitality mean that coffee served (and prepared) in this manner is a lot more rare.

But, it is well worth seeking out. An aside:The Bosnian version is quite sweet, as they add the sugar while preparing it.
 
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Remarkable. I was under the impression they were more of a tea people than coffee.

Turks, or Bosnians?

Turkey is one of the few places I have ever visited where both the tea, and the coffee are superb - just, simply superb. Outstandingly good, both of them. Most countries get one of the two right.

Re Bosnia, and the Balkans, I observed a lot of elections there since the mid 1990s.

Most recently I was in Gorazde and Novi Gorazde (in Bosnia) in 2014 almost immediately after I had finished my stint in central Asia. I couldn't believe the excellent quality - and range - of the coffee in ordinary supermarkets - this is a world where coffee (good coffee) matters.

Anyway, the entire Balkans is coffee heaven - even the smallest village has lovely coffee shops, and people go from meeting to meeting fuelled by outstanding coffee.

My staff explained to me that during the siege of Gorazde, at night, sordid but necessary little deals would take place between besiegers and besieged; the city ran out of many things, but not coffee, or cigarettes. Or cooking oil.

Before a meeting, you meet with your staff, over coffee. Coffee is often served during the meeting, and it is most certainly a feature of the postmortem meeting to discuss the meeting that just took place.

Remember, the Balkans experienced the rule of - and were the meeting place of - two of the most advanced coffee cultures on the planet - that of the Ottoman (Turks) and that of the Habsburgs. Both Empires met and intersected (and occasionally fought) one another in the Balkans.
 
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Bosnians or even the Serbs for that matter. During my travels, it was impossible to even enter the area due to civil war. I've since never gotten the chance to visit either country and likely won't for many more years. Is Balkan coffee prepared like Turkish, merely sweeter than usual? Or is there more liquid to grounds ratio and also much sweeter?
 
Bosnians or even the Serbs for that matter. During my travels, it was impossible to even enter the area due to civil war. I've since never gotten the chance to visit either country and likely won't for many more years. Is Balkan coffee prepared like Turkish, merely sweeter than usual? Or is there more liquid to grounds ratio and also much sweeter?

Serbs, agreed. Coffee mad, and very hospitable.

In the 90s, you would even be offered slivovitz in polling stations, but, thankfully, that appears to be a thing of the past.

They said 'similar', not identical; from what I recall, they said that their coffee was somewhat sweeter (than how it is prepared as Turkish coffee), but, I never saw the preparation, merely happily consumed what was placed in front of me.

I believe that there are videos - and articles - online which explain the differences between the respective methods of preparation.

However, I do have some - two - of those gorgeous brass and copper grinders; I sought them in vain in Bosnia in the mid 1990s, but they are readily available now, - I bought one in Sarajevo two years ago - and an interpreter of mine gave me one as a gift when I worked in Kosovo a decade and half ago.
 
The substitute carer has arrived, and our carer has headed in to the farmers' market.

So, before I make tracks in that direction myself, there is time to make another cup of coffee.

Coffee. Ethiopian. Hot.

Again, we are sipping the lovely coffee from the Dummerso region of the wider Yirgacheffe region.

This - Yirgacheffe - is my personal favourite (thank you, @Kurwenal, I owe you an immense debt of gratitude) among all of the Ethiopian coffees, though, I will happily sample some of the others as well, and offers an excellent example of the 'clean, clear, bright' tasting notes for which Ethiopian coffee is celebrated.
 
Had a full night's rest and only had a latte today over an almond croissant.

Serbs, agreed. Coffee mad, and very hospitable.

In the 90s, you would even be offered slivovitz in polling stations, but, thankfully, that appears to be a thing of the past.

It's rather funny you mention that plum brandy. I had a lot of it through my travels in Poland and much of Europe. Even the Germans have their own variety. I had both commercial and homemade. Both offered awful and excellent quality. There were households who took pride in their creation and it was the most delicious fruit brandy I'd ever experienced. Beautiful fruit aromas, slight sweetness on the tongue and very smooth going down. Then there were the ones that were like very badly distilled vodka. In the US, since then, I've only experienced a Georgian import of plum brandy that was rather good but rather expensive. $30 or so for a 500 ml bottle. I haven't seen it since my initial purchase.

They said 'similar', not identical; from what I recall, they said that their coffee was somewhat sweeter (than how it is prepared as Turkish coffee), but, I never saw the preparation, merely happily consumed what was placed in front of me.

I believe that there are videos - and articles - online which explain the differences between the respective methods of preparation.

Interesting. I'll have to look for these articles.
 
Had a full night's rest and only had a latte today over an almond croissant.



It's rather funny you mention that plum brandy. I had a lot of it through my travels in Poland and much of Europe. Even the Germans have their own variety. I had both commercial and homemade. Both offered awful and excellent quality. There were households who took pride in their creation and it was the most delicious fruit brandy I'd ever experienced. Beautiful fruit aromas, slight sweetness on the tongue and very smooth going down. Then there were the ones that were like very badly distilled vodka. In the US, since then, I've only experienced a Georgian import of plum brandy that was rather good but rather expensive. $30 or so for a 500 ml bottle. I haven't seen it since my initial purchase.



Interesting. I'll have to look for these articles.

The very nicest fruit brandy I had in the Balkans was an amazing homemade blackcurrant brandy in a polling station in the Metkovic delta in Croatia; the polling station had been moved from the community hall - where the heating didn't work - to the home of the chairperson of the polling station staff.

But, agreed; that (homemade) plum brandy ranged from the sublime to something indescribably beyond atrocious.

I'm not all that crazy about the Georgian equivalent; even their commercially produced stuff (if memory serves, they called it Cha-Cha) was too harsh, and sharp, to my taste. I prefer my spirits - on the rare occasions I indulge - to be balanced, and smooth and rich tasting.
 
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Italian stovetop 'Moka' pots
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Thanks for the list......didnt know of that many places to get quality beans from.
 
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A potential crisis here, chez Shrink!

On Thursday last I placed in order for coffee, in the hopes that it would be shipped on the day I placed the order. Foolish of me as the order did not go out. As Monday is a holiday here in the States, the earliest that the order might go out is Tuesday. That means that the earliest I might receive the order is Wednesday.

But… I don't think I have enough beans to last until Wednesday!:eek:

Should I run out of beans I'm sure that you will all understand if hysteria ensues. Forget support and sympathy for having broken my neck, a trivial event compared to the possibility of running out of coffee.:(

Stay tuned as early next week my posts may be even more incoherent than usual and filled with pathetic whining and crying.o_O
 
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