Coffee Catch-All

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Ever tried searching for 'coffee' here? Difficult to tell if there are any threads discussing my most important source of energy, so if anyone is able to give me a useful cough, I'll gladly accept.

I didn't begin my love affair with coffee until my first year of college. All of my older relatives did and still do drink a lot of coffee, and I saw how miserable this could make the mornings for my parents. When offered coffee I would almost always say no, because I didn't want to become addicted, and would receive what I perceived to be condescending smiles in return. Once I began college and also begin partying and procrastinating heavily, I began to consume coffee to help recover in the morning, and to help with overnight catch-up sessions. A couple of years later, I was on my second attempt at college, and living with an Aunt and Uncle who were coffee connoisseurs. I would drink expensive carefully brewed coffee with them at breakfast, at lunch, and on weekends or in the summer at 'coffee' sometime inbetween lunch and dinner. If studying in my room, I always had some Folgers brewed up in my automatic drip-machine, and would frequently drink many full pots a day.

The point is, I've never been very picky about my coffee. I'll drink just about anything, whether it be microwaved 3-hour old junk at home, starbucks, coffee out of a machine ... but I'd like to change that and begin only making the good stuff for myself.

So, I'm looking for recommendations on:

a grinder: I have a cuisinart blade-grinder that was given to me as a birthday gift. It has the advantages of being relatively small and therefore easily portable (I want good coffee at home and at work) and being easy to clean, but is not so great at creating a grind of all one size

a french press: Somehow, I had never taken coffee brewed in such a device until recently, and I think I am ready to convert

beans: There are a ton of places locally I should try, but I'd definitely like recommendations on good tasting beans

I have no specific price ranges in mind, though I would looking for the greatest 'bang for the buck' possible.

I hope GWJ can help me improve the quality of my addiction!

I can't recommend any specific models, since I'm half a world a way and the branding is probably totally different, but I do want to say that you're definitely on the right track. A good burr grinder will serve you very well for many years, and when combined with a good french press and good fresh beans it'll make a truly great cup of coffee. If you can, find a local roaster that knows their stuff and who can tell you the roast dates on their beans, so you know they're fresh.

Good luck with it!

Also, go for a stainless steel french press. The number of glass ones I have broken over the years is beyond counting.

That might not be such an issue if you are less clumsy, of course.

A note on the grind to use. The accepted wisdom appears to be that you should grind fairly coarsely for a press, but personally I prefer to go for a espresso-fine grind. This gives a stronger flavour, which is more to my taste.

I like my coffee Italian style - very small, strong, concentrated and plain, for which an espresso machine is a must, therefore I don't have recommendations for French presses and grinders. However, I could help with the beans, though: which taste in coffee do/don't you enjoy? I personally don't like sourness in the coffee (although I like the bitterness), which usually means pure Arabica, full city roast.

wanderingtaoist wrote:

I like my coffee Italian style - very small, strong, concentrated and plain, for which an espresso machine is a must, therefore I don't have recommendations for French presses and grinders.

You're not using a grinder with your espresso machine?

Coffee is life. Turkish coffee, in particular, was a revelation in college. Coffee made me realize that booze was overrated.

As a former B&N cafe barista, I can safely say that I'm not picky about my coffee either. I didn't drink much of the stuff until I started working there, but its safe to say that, like beer, I've been bitten and will love it the rest of my life.

I can stand by the recommendation for a stainless steel press, as mine has served me faithfully for a couple of years now. I've got an eight (or is it four?) cup glass one that I get a better physical 'press' (Now with smoother action?)

I've also got a stove-top espresso pot, which is great for making a couple cups of Americano for myself as the wife is a teaholic. At some point, I'd like to spring for a machine with a steam rod and grinder, but they're pricey and the necessary install makes it a real commitment.

As brands go, like WT, I like mine Italian-style. I'm a big fan of illy and LaVazza, and Cafe Nero is my choice of the high-street shops.

When I worked for a top coffee shop we would often recommend the French Press for best 'at home' coffee without the fuss of making espresso, which is a colossal pain in the ass.

As pneuman says, a burr grinder is the way to go, the grounds are far more even. I stick with the convention that a French Press grind should be pretty coarse, but it's your coffee, make it to your taste, have fun experimenting.

If you can track down some local roasteries that is a good way to go, but of the big name brands I'm a fan of the Lavazza Super crema.

I double post for Arabica.

As long as it's real coffee, arabica and medium roasted or darker, I'm happy. At home I usually use a cafetiere that's supposed to do 3 cups, but my lovely pint mug swallows the lot. I drink a lot less coffee these days than I used to and I appreciate it a whole lot more. I tend not to buy brand name beans - I quite like the supermarket premium brands, there's a particularly nice one with fig seasoning. Chicory seasoning can also be good for a really earthy tast, if you're into that. For high street stuff, I'm with Haakon7, Nero do a lovely cup. The indy coffee shop I used to work at did decent coffee too (and had two different roasts!) but they had a lot of other problems, so I don't tend to go there much these days.

The grinder you have is fine. I have a Krups grinder that, geesh, is probably 14 or 15 years old. It's not going to produce a uniform grind unless you run that sucker for 30 seconds. All you need for the french press is six or seven quick pulses.

As for the french press, get one immediately! You can pick up a glass one for about 15 bucks at Target. After that, it's experimenting time. You just need to figure out how you like your coffee, which is all about learning the grind size, coffee amount, and brew time that works for your taste buds.

The best advice I have here to make sure you wait about 10-15 seconds from when your water is boiling to when you pour it over the coffee. The best extraction temperature is about 200 degrees, so you want it right off the boil, not boiling. Also, use filtered water.

We've been using this coffee burr mill at home for a few years now and it works wonderfully. It's absolutely true that it manages to grind the beans in a much more even fashion, thus resulting in a richer tasting coffee.

Both my wife and I consider ourselves 'coffee snobs' (we would rather drink sewer water than Tim Horton's 'coffee') and we often try to buy our beans from a local roaster, that way they are as fresh as can be. However, we're not snobs to the point where we wouldn't buy our coffee beans from the local big box store or grocery market, but the freshness of the beans makes a huge difference. Also, something we did initially but stopped after learning better was putting our beans in the freezer / refrigerator, since we thought that would keep them 'fresher' or what not. Turns out that doing so introduces moisture inside the coffee bean with the thawing and makes them lose their appealing taste that much quicker.

We also have this coffee maker since we were breaking glass carafes like nobody's business, and since we bought this machine it's been a pleasure to brew coffee. It's a little more difficult to clean up then a simple carafe, but it's a tiny price to pay after replacing so many of the darn things.

I can recommend the Breville BCG450XL Conical Burr Grinder. Conical burr grinders can get very expensive, the aforementioned is a good value and has no problem grinding coarse enough for French press. If you're accustomed to a blade grinder, you'll be impressed with the uniformity of grinds from a burr grinder. It makes a difference in the cup as you don't have the "boulders and dust" that produce a bitter brew.

For French presses, I like the Bodum Chambord. At some point you will drop the beaker and break it (every 5 years or so I break one), but I still prefer the glass to steel so I can see what I'm about to consume.

pneuman wrote:
wanderingtaoist wrote:

I like my coffee Italian style - very small, strong, concentrated and plain, for which an espresso machine is a must, therefore I don't have recommendations for French presses and grinders.

You're not using a grinder with your espresso machine?

No, I usually buy small quantities and have it ground in the shop. If you keep it tightly covered and cool, it keeps the aroma for the two weeks it usually lasts. Although I have a plan to buy my own grinder sometime, and maybe even roast my own beans.... We'll see.

Haakon7 wrote:

I'm a big fan of illy and LaVazza, and Cafe Nero is my choice of the high-street shops.

I miss Cafe Nero, when we were in London it was the first place to visit for the morning cup. Exactly my kind of coffee - bitter, not sour, aromatic and with full body. Also, somehow illy I remember from Italy tasted much better than illy I get in my country.

wanderingtaoist wrote:
pneuman wrote:
wanderingtaoist wrote:

I like my coffee Italian style - very small, strong, concentrated and plain, for which an espresso machine is a must, therefore I don't have recommendations for French presses and grinders.

You're not using a grinder with your espresso machine?

No, I usually buy small quantities and have it ground in the shop. If you keep it tightly covered and cool, it keeps the aroma for the two weeks it usually lasts. Although I have a plan to buy my own grinder sometime, and maybe even roast my own beans.... We'll see.

Definitely get a grinder! Having fresh ground coffee is a must -- I'd take a french press and a grinder over an espresso machine and pre-ground coffee any day of the week. It's also vital with espresso that you get the grind just right so that you get a proper extraction of the coffee, which is usually around 20-30mL of espresso in 25-30 seconds. Different beans and different machines will all need different grinds to get the extraction right.

Roasting beans is a great idea, too -- I've been doing it for a few years now. It does take a little practice, but the equipment is cheap (I use a stainless-steel dog food bowl, a wooden spoon, and a heat gun), the green beans are cheaper than roasted beans, and you'll guarantee that your beans are always fresh. Roasted beans, even before grinding, are only at their best for 3-4 weeks at most.

wanderingtaoist wrote:

I miss Cafe Nero, when we were in London it was the first place to visit for the morning cup. Exactly my kind of coffee - bitter, not sour, aromatic and with full body. Also, somehow illy I remember from Italy tasted much better than illy I get in my country.

It was probably fresh Illy has some of the best packaging technology in the business, but it still can't avoid the fact that packaged coffee sitting on a boat for weeks or months is going to be stale by the time it gets to the other end. Short of roasting your own, the best option for getting quality fresh coffee is to find a good local roaster.

Regarding grinder/french press: An alternative suggestion, or at least what I do, is use one of the coffeepots (I have a Cuisinart grind-and-brew) with a built-in grinder and water filter. Although it's no french press, it is nice that you can set a timer and wake up to coffee that was ground and brewed minutes earlier.

As you are probably already aware, using filtered water is enormously important. To me, it makes far more difference than the quality of the bean or the way the coffee was brewed.

The bean you prefer is a matter of preference; what is most important is to find a local place that roasts fresh. As one who prefers low-acid coffees, I think it's worth giving India Monsooned a try. It's a mild flavor so you have to make it strong, but it has the mellowness that makes Jamaica Blue Mountain so appealing but is far cheaper. (Speaking of which, yes Jamaica Blue Mountain *is* that good if you have money to burn-- but don't be fooled by soundalike names like "Jamaica Mountain Blend" or something.)

I also worked in a local coffee shop for a few years, and will add my support to the burr grinder. An even grind will produce a much more consistent and less-bitter cup of coffee, regardless of how you choose to brew.
I have a paper cone machine with a stainless steel carafe, and it was well worth the expense. The insulated carafe keeps the coffee fresher much longer than the glass carafe + burner style. The extra heat from a burner will evaporate the "good" flavor elements very quickly (10-15 minutes I've been told) and leave nothing but bitter soup.
I also have an espresso machine, which was worth it since I didn't like paying $4.00 a day for my wife's mocha habit. It's a Saeco Aroma. I also enjoy the occasional espresso.
If you can't find any good beans locally, I've had good luck with mail order from Peet's, although it can get pricey with shipping. I like that they publish the roasting date -- It lets you know exactly how fresh the coffee is.
This hasn't been repeated yet, but it's just as important as the beans you use:

OG_slinger wrote:

Also, use filtered water.

Use fresh filtered water if you can. I have a pitcher-style filter.

Here's a few comments from another ex-barista:
Another plus for a burr grinder is that a blade grinder constantly churns through the same beans, heating them up and oxidizing them whereas a burr grinder passes through from hopper to bin.

I'd also recommend an air pot so that you can remove the coffee from the French press to get it off the bed of grounds and to retain heat and freshness.

My two favorite beans are Tanzanian peaberry and Ethiopian Yirgacheffe. Try to find a local roasterie.

Also, if you get a chance, try out some freshly roasted Kona direct from Hawaii (or even better, while you're there!) it's the best coffee I've had to this point.

great thread btw!

I must say that for the longest time I wasn't picky but at my most recent job my tastes have changed. Our boss only brings in Starbucks - and while I am well aware they aren't the best (no need to flame me!) they are 100 times better than the Maxwell House someone brought in one week by mistake.

The biggest challenge that we have at work is actually our setup. We have the typical workplace coffee machine with water line and several warming plates. The problem is that folks will brew a fresh pot straight onto the hot plate which makes it taste horrible. I've finally trained enough folks to turn off the warming plate when brewing that most days I can get a decent cup.

This past weekend I tried cold brewing for the first time. Anyone else tried that?

I use a french press with the coarsest grind pretty regularly. You can't beat it for flavor, and the cost is minimal. Around here, coffee options are pretty limited, but I usually buy Green Mountain Organic, which is pretty good and reasonably priced.

As far as grinders go, I honestly couldn't tell the difference between models save volume. Each has a personality, and once you get the hang of the one you have it should be fine.

Down with the oppressive, bourgeois bean-quaffing overlords! Down with your bitter, burned, sugar- and cream-laden force-fed brew! It is black like the color of the hearts of those who swill it, teeth stained with the blood of innocent children who died to make their morning cup!

The true drink of the populace is the leaf of the gods—that gentle, ebullient, multi-cultural, complex, wonderful elixir plucked with care from the tip of nature's bounty! I scoff at you, lined up like lemmings at Starbucks just to be able to get through the day. True enlightenment can only be obtained at the bottom of a TGFOP Darjeeling, you pitiful, pitiful creatures.

I started drinking coffee soon after I took over here as team lead and we were on site at a hospital for 3 straight 12 hour days. But I'm the kind of coffee drinker that coffee aficionados hate: I load it up with milk and sugar (usually powdered milk). It probably doesn't help that our office stocks pre-ground cheap stuff like Folgers or whatever it is we use.

Minarchist wrote:

Down with the oppressive, bourgeois bean-quaffing overlords! Down with your bitter, burned, sugar- and cream-laden force-fed brew! It is black like the color of the hearts of those who swill it, teeth stained with the blood of innocent children who died to make their morning cup!

The true drink of the populace is the leaf of the gods—that gentle, ebullient, multi-cultural, complex, wonderful elixir plucked with care from the tip of nature's bounty! I scoff at you, lined up like lemmings at Starbucks just to be able to get through the day. True enlightenment can only be obtained at the bottom of a TGFOP Darjeeling, you pitiful, pitiful creatures.

I'll reply to your teasing post to state that not many drinks can top a nice cup of hojicha.

shiitake wrote:

This past weekend I tried cold brewing for the first time. Anyone else tried that?

I haven't tried it myself, but one of my friends is a recent convert and swears by it. What did you think? The coffee is supposed to be less acidic, I hear.

jonstock wrote:
shiitake wrote:

This past weekend I tried cold brewing for the first time. Anyone else tried that?

I haven't tried it myself, but one of my friends is a recent convert and swears by it. What did you think? The coffee is supposed to be less acidic, I hear.

It was very easy to do and the coffee tasted great - so I would recommend trying it.

I'm sure you can find some recipes online but what i did was 1 cup of ground coffee in pitcher of 4 1/2 cups water. Stir it and put it in your fridge for 12-24 hours. Then strain out the coffee.

I've been drinking it with a tiny bit of creamer and half-water and it's been great.

pneuman wrote:

lots of good advice

Thanks for the tips, I think I'll go for the grinder then. And then I'll need to upgrade my presso machine... I love great-tasting coffee.

Anyway, how do you store the unground/unroasted beans? Just cool and dry or do they need some extra treatment? Any tips on roasting - is pan-roasting OK or special equipment is required?

wanderingtaoist wrote:

I miss Cafe Nero, when we were in London it was the first place to visit for the morning cup. Exactly my kind of coffee - bitter, not sour, aromatic and with full body. Also, somehow illy I remember from Italy tasted much better than illy I get in my country.

I do like Nero, but if you've got a choice in the Big Smoke next time, WT & pignoli, hit up Monmouth's. They're a small outfit just off Seven Dials on Monmouth Street, with a rotating selection of really nice coffees and blends. They're awfully hippy, but they know their joe.
They've also started to sell their coffee to some of the smaller independents around - Fleet River Bakery, on Lincoln's Inn Fields, being my favorite; can be swamped with smelly liberal LSE students, but the food is good and fresh.

Coffee tastes very different depending on how it's brewed. I've found that I prefer most coffee brewed in a Melitta (paper cone filter) over french press, though YMMV. If you can find a boutique coffee shop nearby they may even have tastings of coffees brewed different ways. Barefoot Coffee near here does that and it's been great for making informed coffee buying and brewing decisions. I know some hardcore coffee fans also suggest manual grinders because they grind more slowly and therefore don't heat the beans at all from friction, but I doubt most people could tell the difference. That's always seemed like the CD vs. analog recording debate to me. More important is to buy the freshest coffee you can find. Coffee loses a lot of its flavor within a week after roasting, so buying from a local roaster or even roasting your own is the way to go if you care about how your coffee tastes.

By the way... the Chicory fad is kind of funny. Chicory was originally added to coffee by poor people in the southern US as a way to make their coffee go farther. Now coffee containing Chicory often costs more than coffee without it. It's a total scam, though if you like the taste then I guess it's worth it

dhaelis wrote:

Also, something we did initially but stopped after learning better was putting our beans in the freezer / refrigerator, since we thought that would keep them 'fresher' or what not. Turns out that doing so introduces moisture inside the coffee bean with the thawing and makes them lose their appealing taste that much quicker.

It also changes the flavor of the resulting coffee. Some people actually seem to prefer beans ground and brewed straight out of the freezer, but most coffee snobs would probably be horrified

Minarchist wrote:

Stuff about tea.

I have a tin of Assam TGFOP from F&M in my cupboard right now. I got it when I was there in March. We learned about tea at the coffee shop as well

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