This is in my amazon wishlist.
They sell the Kyocera grinder at Williams and Sonoma for $50 or so. I picked one up for when I travel with my Mypressi
http://mypressi.com/
It works very well if you stick with the same coffee brand. As soon as you switch to a different coffee you need to fiddle with the grind setting.
This bad boy works quite well for the home grinder
http://www.brevilleusa.com/coffee/the-smart-grinder.html
This Aeropress thing looks interesting. I don't even drink coffee, my wife does, out of your standard drip maker into a pot. Times I've tasted coffee it's always been bitter, but I've rarely tried from anything but those drip makers. Wonder if I might enjoy something made slightly better... hm.
Either way, maybe the Aeropress will make a nice gift for her.
Interesting topic this is.
I prefer cheap instant coffee to standard filter coffee. Filter is an abomination.
We have a "water boy" in our apartment, the one in the left picture, with hot/cold water dispensers. We use the hot water for instant oatmeal, hot chocolate, and so on... I don't see why it wouldn't work with coffee, or I was thinking the aeropress... gotta ask the wife.
MOAR COFFEE.
MOAR COFFEE.
Your eloquent argument has won me over, I'll make another cup.
Mmm, coffee...
MOAR COFFEE.
So, I became fed up with that weak hot liquid that passed for coffee at work. I have purchased a french press. For people who want a head count, I think there are about 10 kitchen tools in my house and garage capable of making coffee. I am including the percolators in with the camping gear and the "spare Mr. Coffee."
I think the issue at work is the ancient, and rarely scrubbed carafes. Because I, at home, can make Maxwell House taste a thousand times better than what we get at work.
I will advise of the results. I am fortunate to have an insta hot at work, which will make things smoother(if its own thermometer is to be trusted, it is usually spitting out 190 degree water). I will grind at home, in the morning, and brew at work. I have extended an invitation to a select few confederates who may partake of my spoils.
Now for the hard part. How much salt do I use with a French Press?
Salt?
About a grain of kosher per cup.
About a grain of kosher per cup.
So for 8 cups, my normal gentle pinch will suffice?
Yeah, Muttonchop. There are fancy science reasons for it, but salt helps bring dominant flavors of any food or drink to the fore front. I am not making salty coffee, just seasoning it.
Yeah, Muttonchop. There are fancy science reasons for it, but salt helps bring dominant flavors of any food or drink to the fore front. I am not making salty coffee, just seasoning it.
It's crazy, but it works. I tried it after Alton Brown recommended it, and you can definitely taste the difference - more body and smoothness is how it seemed to me.
Is the salt added before the brewing, or after?
In a french press, put it in with the coffee when you stir it, as I recall.
Huh. I time my French press using Alton Brown's advice, but never heard the part about salt. And I can see how it makes sense.
I may have just learned something useful.
Salt?
If you have really bitter coffee adding a tiny amount of salt will equal that out and bring out the actual coffee flavor. ( if its a drip then add the salt to your cup.)
Havent drunk coffee for about 4 months. And then drank a can of Red Bull last Sunday before going to the rock climbing gym. The forgotten effect of so much caffeine got me literally bouncing off the walls.
So what's this I hear about unfiltered (ie French Press) coffee raising LDL levels? Can nothing good in life be left unsullied?
I tend only to add salt if there's a bitterness problem. Otherwise, it's just one more thing that I don't bother adding.
So what's this I hear about unfiltered (ie French Press) coffee raising LDL levels? Can nothing good in life be left unsullied?
Shut your filthy whore mouth.
So what's this I hear about unfiltered (ie French Press) coffee raising LDL levels? Can nothing good in life be left unsullied?
http://www.msnbc.msn.com/id/6242467/...
There was a Swedish study a while back that made this case. It put me off French Press as my daily method.
An article on lifehacker today about coffee-making technique and methods. Quick version: they like aeropress too.
http://lifehacker.com/#!5778831/dropping-the-drip-how-to-get-started-with-better-coffee-making
Not all LDL is created equal. Small, dense particles are dangerous. Large, fluffy ones aren't. Therefore increase in LDL does not always mean elevated heart risk.
LDL has a big genetic component, so the risk is probably tied to your genes as well. Still, easy to minimize when the aero press is so delicious.
Yeah, Muttonchop. There are fancy science reasons for it, but salt helps bring dominant flavors of any food or drink to the fore front. I am not making salty coffee, just seasoning it.
Interesting, I'll give it a try next time I brew up some coffee. For science!
Well, I got one. Freaking finally. Worth the wait. Coffee at work is 1000 times better. Using my Italian espresso in the press yields a bold, velvety brew. It is frothy on top, with a smooth consistency.
My frenchpress broke.
My frenchpress broke.
Aeropress time?
Knowing boogle, it was probably destroyed in a meth lab explosion.
Boogle. Pics? What broke? Mine seems dirt simple. There is a beaker, a filter, a stand/handle, and a rod. Was it the glass?
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