Jump to content

Recommended Posts

Posted

I've been hooked on Curra's Oaxaca's blend for nearly a decade and make a point to pick up two pounds of their whole bean every visit I make to Austin.  It's my go-to for the drip maker, on rotation with La Colombe Nizza.  

Intelligentsia's Black Cat Espresso is in the Breville Barista at the moment.

  • Hook 'Em 2
Posted
53 minutes ago, Gravy Train said:

I've been hooked on Curra's Oaxaca's blend for nearly a decade

Man, I totally forgot about Curra's coffee.  My wife and I lived in Travis Heights up until ~ 2003 and we would hit up Curra's on Oltorf most weekends, and their coffee was a big part of the draw.  It had such a nice, slightly sweet/spicy flavor.  I see they still sell it, even at their Hyde Park location, so that's gonna be my call.

THANK you.  This will be a home run stocking stuffer.

  • Hook 'Em 1
Posted (edited)

I picked up a hand grinder. Been eyeing the 1zspresso K Ultra and it was 20% off during Black Friday. Man, my burr grinder turns beans to dust compared to this thing. 

I've noticed the grinds bloom/expand more, especially when I go a bit more coarser. I get more of a flavor profile, too. I don't think I've ever actually discerned a flavor note listed on a bag, But I can definitely detect notes of...something.

 I re-read @alphahydro's experiments as I've been experimenting with grind settings, ratio, and brew time with the hand grinder. Maybe it's just because I've been experimenting more, but when I altered brew time by a minute, it was the first time the difference a minute makes was so clear and obvious.

I used the 20:280 ratio. I've been using this Coffee Chronicler recipe but taking a bit longer. Closing the switch around 1min and opening it around 2:15-2:20, finishing around 2:45-3min. Previously I'd been experimenting with longer brew times, usually around 4-5min. 

Edited by CurlyDumps
  • Hook 'Em 2
Posted
On 12/23/2024 at 6:29 PM, Gil Bang said:

hand grinder?  Are you Amish?

They're popular in the coffee hobby world because you can get high quality burrs at a reasonable price point. In the last two-ish years I've gone from $20 blade grinder to $200 Amish grinder.

Posted
32 minutes ago, CurlyDumps said:

They're popular in the coffee hobby world because you can get high quality burrs at a reasonable price point. In the last two-ish years I've gone from $20 blade grinder to $200 Amish grinder.

yeah, just busting balls.   My son has a hand grinder.

Posted
On 12/22/2024 at 7:21 PM, jimmyjazz said:

Man, I totally forgot about Curra's coffee.  My wife and I lived in Travis Heights up until ~ 2003 and we would hit up Curra's on Oltorf most weekends, and their coffee was a big part of the draw.  It had such a nice, slightly sweet/spicy flavor.  I see they still sell it, even at their Hyde Park location, so that's gonna be my call.

THANK you.  This will be a home run stocking stuffer.

Now finishing my first mug of Curra's.  Great balls of fire, that's fantastic coffee.

Posted

Another good coffee locally is Talisman - it’s a small operation that grows their beans on the family farm in Nicaragua, ships them here, and the son and his wife roasts them locally and sells coffee at their shop on Manor, and at a number of farmers markets. 

  • Hook 'Em 1
  • 3 weeks later...
Posted

Any suggestions on how to avoid static buildup when grinding coffee?

I have a Capresso burr grinder - I'm sure there are better grinders out there but it does a decent enough job. The static buildup with it is nuts though. Just creates a huge mess as it clings to the machine and elsewhere. 

  • Hook 'Em 1
Posted
4 hours ago, bureaucrat said:

Any suggestions on how to avoid static buildup when grinding coffee?

I have a Capresso burr grinder - I'm sure there are better grinders out there but it does a decent enough job. The static buildup with it is nuts though. Just creates a huge mess as it clings to the machine and elsewhere. 

ATK says to sprinkle a little water in the beans, but I have never tried it. It's one of the main issues with the plastic Capresso machines. 

https://www.americastestkitchen.com/articles/8302-how-to-reduce-coffee-grinder-static

 

  • Hook 'Em 2
Posted

image.thumb.png.bba4a1687e42b0853f5d70f008154cd8.png

 

I like my Breville Barista Pro that I got during covid.

I have tried many varieties of coffee using it, and the one I enjoy pulling espresso the most is one you can get from Costco/HEB/etc. or directly from their https://rutamayacoffee.com/ site - Ruta Maya: Dark Roast.

It's arabica coffee from Chiapas, Mexico, that's distributed from here in Austin. Their site doesn't say whether they roast it here or in Mexico. 

Posted
2 hours ago, Chips O'Toole said:

ATK says to sprinkle a little water in the beans, but I have never tried it. It's one of the main issues with the plastic Capresso machines. 

https://www.americastestkitchen.com/articles/8302-how-to-reduce-coffee-grinder-static

 

Pass your fingers under a stream of water and flick the water off, so that your fingers are just a little damp. Then run them through the beans in the hopper before you grind them.

If that doesn't give you guys something to work with, I'm not sure what will.

  • Hook 'Em 1
  • Haha 1
Posted
7 hours ago, bureaucrat said:

Any suggestions on how to avoid static buildup when grinding coffee?

I have a Capresso burr grinder - I'm sure there are better grinders out there but it does a decent enough job. The static buildup with it is nuts though. Just creates a huge mess as it clings to the machine and elsewhere. 

I had the same problem with a Capresso burr grinder.  Went with a Gaggia MDF after that and, ultimately, a super automatic.  I never could figure out the static problem with the Carpresso.  For drip coffee, I now just use a whirly-bird grinder and ask for forgiveness later.

  • Haha 1
Posted
21 hours ago, bureaucrat said:

Any suggestions on how to avoid static buildup when grinding coffee?

I have a Capresso burr grinder - I'm sure there are better grinders out there but it does a decent enough job. The static buildup with it is nuts though. Just creates a huge mess as it clings to the machine and elsewhere. 

 

17 hours ago, Chips O'Toole said:

ATK says to sprinkle a little water in the beans, but I have never tried it. It's one of the main issues with the plastic Capresso machines. 

https://www.americastestkitchen.com/articles/8302-how-to-reduce-coffee-grinder-static

 

 

I can confirm this makes a difference. I have an M2 upgraded Encore at our vacation house and a Virtuoso at home. For the Encore I measure out then grind and started doing the water drops to my batches - night and day. My counter used to be covered with coffee grounds when I pulled the bin and they would just fly around because of the static. The water cut this down immediately. You don't need a lot like just a few drops, so don't go crazy.

  • Hook 'Em 2
Posted
On 1/15/2025 at 9:17 AM, bureaucrat said:

Any suggestions on how to avoid static buildup when grinding coffee?

I have a Capresso burr grinder - I'm sure there are better grinders out there but it does a decent enough job. The static buildup with it is nuts though. Just creates a huge mess as it clings to the machine and elsewhere. 

something i bought (grinder, i don't remember) came with a little spray bottle for free.  seems kinda stupid, but just a couple spritzes of water on the beans before you dump them in the grinder makes a huge difference.  one of my grinders is staticky, the other isn't.  i just spray every time.  now i get zero static, zero coffee bean dust around the grinders.  huge hack. A+ would recommend. 

Posted

Wow.  I did the water droplets trick this morning for the first time.  I had no idea.  I’ve been living with coffee grounds in and around my grinder for years.  Never again.  Worked like a charm. This might be the single most valuable piece of information I’ve ever gotten from Surly.  

  • Hook 'Em 4
  • Like 1
  • Haha 1
  • 1 month later...
Posted

if you make espresso - some other worthwhile tools, imo:

espresso distribution tool

espresso screen

espresso tamper

idk how well they work, but makes me feel like i'm getting more consistency, which helps me "tune" the recipe - no need to spend much on each one, imo. 

  • 2 weeks later...
Posted

Well, after 24 years of faithful service, my Cuisinart 1200 drip coffee maker finally bit the dust.  If I were smart and not curious about whether there's a drip machine out there that could make a better cup (for the money), I'd have bought another Cuis' 1200.  But I insist on learning life's moderately priced lessons and decided to try the Zojirushi 12-cup machine, which boast the ability to brew a pot faster and hotter (195--200F) than other machines in its price range.  Today's my first cup and it's definitely hotter and faster than the 1200.  I'll toy with the brew strength tomorrow.  At this point, I'd say it's moderately better with a few more adjustment capabilities and some sort of ice-coffee setting I haven't messed with yet.



648e7afdd9304b75327bb12bca92ccb5.jpg

  • Hook 'Em 1
  • Like 1
Posted
5 hours ago, Ghost of NMAS said:

Nothing beats a good old fashioned electric percolator for making coffee

12-Cup Stainless Steel Coffee Maker

The one I just got doesn't recirculate water/coffee that's already been through the grounds like a percolator, but it has a domed top and the shower sprays the water off the dome to cause it to spread more efficiently (sort of like a percolator).  My mom had one and I drank many a cup of coffee off of it when I'd visit over the years.  I like it for nostalgia's sake, but it's not my favorite (always tasted a little burnt).

Posted

Apparently, HEB is trying to get into the elite coffee game.  Only $27.70/lb!  Good luck with that.  (They also have a Kona variety that's just a bit over $73/lb, but it's "out of stock" at my location.)

image.png.e032ed775ff46f4bee0185d4d84beb7d.png

Posted
23 hours ago, Ghost of NMAS said:

Nothing beats a good old fashioned electric percolator for making coffee

12-Cup Stainless Steel Coffee Maker

I've got a stovetop one of those for camping and whenever Centerpoint forgets to do maintenance. Makes coffee that you can CHEW

Posted
14 minutes ago, DalTxHornFan said:

Frieling metal french press.

61P1EOqVQWL._AC_SL1500_.jpg

Before I got my Breville Bambino, this was how most of my coffee was made. I still have it and take it out for a change of pace.

I cracked so many glass French presses...

These are so much better for cleaning, too.

  • Hook 'Em 2
Posted
1 minute ago, Rimbo said:

Before I got my Breville Bambino, this was how most of my coffee was made. I still have it and take it out for a change of pace.

I cracked so many glass French presses...

These are so much better for cleaning, too.

Same here on breaking the glass -- this one has been perfect on that front, and holds heat better.

  • Hook 'Em 1
  • 1 month later...
Posted

hopefully this helps someone - this is how i think about tuning/adjusting my pour overs.  a lot of this i kinda stole from espresso. 

i think of it as 3 components to the flavor = acidity/sweetness/chocolate.   

you want to get the right balance.  too much acidity becomes tart, too much sweetness becomes dull, too much chocolate becomes bitter. 

i always brew light roasts, and depending on how i brew, i get different proportions of acidity/sweetness/chocolate. 

 so for the same beans, i could get different proportions of flavor components depending on grind+brewer+process. 

  • 6/6/2 (6/10 acidity; 6/10 sweetness; 2/10 chocolate) is like a carmel apple
  • 1/5/5 is like chocolate covered caramel
  • 5/3/6 is like dark chocolate covered cherry
  • 1/9/4 is dull with a funky coffee aftertaste
  • 8/2/1 is too tangy
  • 1/1/9 is burnt/bitter/dry

i have no idea if this is scientifically correct, but i feel like

  • acidity/tartness comes from surface area + not being masked by sweetness or chocolate.  so if i want more acidity, i grind finer and/or make sure i'm not getting too much sweetness/chocolate.  if it's too tart, i either grind coarser or try to add more sweetness or chocolate.  (if i decide to grind finer, i have to consider that i am likely naturally adding more soak time and more overall extraction, so I may need to switch devices + vice versa).
  • sweetness comes from the soak time, esp in the middle of the brew.  so if i want more sweetness, i slow down the process.  (either more pours, different equipment, or stopping the flow with a switch and letting the grinds soak for 30/60 seconds).  water flows faster if there is more of it in the brewing device, so if can't flip a switch and stop the water flow, by breaking up pours or pouring slowly, you get more soak time.   frankly, with light roasts, i am mostly trying to reduce sweetness, but with darker roasts, you may want to add it. 
  • chocolate/bitterness comes from overall extraction, especially at the end.   so you can reduce bitterness by using cooler water for the final pour (just dump a little cold water in your kettle before the last pour or 2), using less water for the same amount of beans, or by just stopping the extraction early by taking the brewer away before all the water runs through. 

You can almost think of it like grilling onions/garlic.  you control pan, time in pan, coarseness of chop/surface area, and heat.  you chop too fine over high heat for a long time, you get bitter/burnt.  too short time in pan = too sharp, too long on low heat = overly sweet (perhaps).   turning down the heat at the end makes it way easier to get the cook you want, and that's how i think of adding cold water to the pot for the final pour. 

anyway, i know this is super dorky, but hope it helps someone diagnose and fix shitty coffee.  i know i use a certain type of grinder and coffee, so you may need to adjust/experiment a bit. 

 

also, i don't think this all through (like i've typed out above) when i'm making coffee; it's intuitive.  just tried to type it out for others. it's like how you would grill onions.  onions and garlic are easier because you can see them cook.  imagine cooking onions/garlic with a lid on and you could only check at the end by tasting.   that's what brewing is like. 

 

oh, finally, 100% easiest way for me to diagnose is the aftertaste.  imo, a good cup should be smooth, with no funky/dry aftertaste.   sorry if not clear, typed during zoom meeting. 

  • Hook 'Em 2
  • Like 1
  • Fuck Around and Find Out 2
Posted
8 hours ago, alphahydro said:

hopefully this helps someone - this is how i think about tuning/adjusting my pour overs.  a lot of this i kinda stole from espresso. 

i think of it as 3 components to the flavor = acidity/sweetness/chocolate.   

you want to get the right balance.  too much acidity becomes tart, too much sweetness becomes dull, too much chocolate becomes bitter. 

i always brew light roasts, and depending on how i brew, i get different proportions of acidity/sweetness/chocolate. 

 so for the same beans, i could get different proportions of flavor components depending on grind+brewer+process. 

  • 6/6/2 (6/10 acidity; 6/10 sweetness; 2/10 chocolate) is like a carmel apple
  • 1/5/5 is like chocolate covered caramel
  • 5/3/6 is like dark chocolate covered cherry
  • 1/9/4 is dull with a funky coffee aftertaste
  • 8/2/1 is too tangy
  • 1/1/9 is burnt/bitter/dry

i have no idea if this is scientifically correct, but i feel like

  • acidity/tartness comes from surface area + not being masked by sweetness or chocolate.  so if i want more acidity, i grind finer and/or make sure i'm not getting too much sweetness/chocolate.  if it's too tart, i either grind coarser or try to add more sweetness or chocolate.  (if i decide to grind finer, i have to consider that i am likely naturally adding more soak time and more overall extraction, so I may need to switch devices + vice versa).
  • sweetness comes from the soak time, esp in the middle of the brew.  so if i want more sweetness, i slow down the process.  (either more pours, different equipment, or stopping the flow with a switch and letting the grinds soak for 30/60 seconds).  water flows faster if there is more of it in the brewing device, so if can't flip a switch and stop the water flow, by breaking up pours or pouring slowly, you get more soak time.   frankly, with light roasts, i am mostly trying to reduce sweetness, but with darker roasts, you may want to add it. 
  • chocolate/bitterness comes from overall extraction, especially at the end.   so you can reduce bitterness by using cooler water for the final pour (just dump a little cold water in your kettle before the last pour or 2), using less water for the same amount of beans, or by just stopping the extraction early by taking the brewer away before all the water runs through. 

You can almost think of it like grilling onions/garlic.  you control pan, time in pan, coarseness of chop/surface area, and heat.  you chop too fine over high heat for a long time, you get bitter/burnt.  too short time in pan = too sharp, too long on low heat = overly sweet (perhaps).   turning down the heat at the end makes it way easier to get the cook you want, and that's how i think of adding cold water to the pot for the final pour. 

anyway, i know this is super dorky, but hope it helps someone diagnose and fix shitty coffee.  i know i use a certain type of grinder and coffee, so you may need to adjust/experiment a bit. 

 

also, i don't think this all through (like i've typed out above) when i'm making coffee; it's intuitive.  just tried to type it out for others. it's like how you would grill onions.  onions and garlic are easier because you can see them cook.  imagine cooking onions/garlic with a lid on and you could only check at the end by tasting.   that's what brewing is like. 

 

oh, finally, 100% easiest way for me to diagnose is the aftertaste.  imo, a good cup should be smooth, with no funky/dry aftertaste.   sorry if not clear, typed during zoom meeting. 

Sorry, but I've had adult beverages.  TL;DR.

  • Haha 2
Posted
On 5/20/2025 at 12:25 PM, alphahydro said:

hopefully this helps someone - this is how i think about tuning/adjusting my pour overs.  a lot of this i kinda stole from espresso. 

i think of it as 3 components to the flavor = acidity/sweetness/chocolate.   

you want to get the right balance.  too much acidity becomes tart, too much sweetness becomes dull, too much chocolate becomes bitter. 

i always brew light roasts, and depending on how i brew, i get different proportions of acidity/sweetness/chocolate. 

 so for the same beans, i could get different proportions of flavor components depending on grind+brewer+process. 

  • 6/6/2 (6/10 acidity; 6/10 sweetness; 2/10 chocolate) is like a carmel apple
  • 1/5/5 is like chocolate covered caramel
  • 5/3/6 is like dark chocolate covered cherry
  • 1/9/4 is dull with a funky coffee aftertaste
  • 8/2/1 is too tangy
  • 1/1/9 is burnt/bitter/dry

i have no idea if this is scientifically correct, but i feel like

  • acidity/tartness comes from surface area + not being masked by sweetness or chocolate.  so if i want more acidity, i grind finer and/or make sure i'm not getting too much sweetness/chocolate.  if it's too tart, i either grind coarser or try to add more sweetness or chocolate.  (if i decide to grind finer, i have to consider that i am likely naturally adding more soak time and more overall extraction, so I may need to switch devices + vice versa).
  • sweetness comes from the soak time, esp in the middle of the brew.  so if i want more sweetness, i slow down the process.  (either more pours, different equipment, or stopping the flow with a switch and letting the grinds soak for 30/60 seconds).  water flows faster if there is more of it in the brewing device, so if can't flip a switch and stop the water flow, by breaking up pours or pouring slowly, you get more soak time.   frankly, with light roasts, i am mostly trying to reduce sweetness, but with darker roasts, you may want to add it. 
  • chocolate/bitterness comes from overall extraction, especially at the end.   so you can reduce bitterness by using cooler water for the final pour (just dump a little cold water in your kettle before the last pour or 2), using less water for the same amount of beans, or by just stopping the extraction early by taking the brewer away before all the water runs through. 

You can almost think of it like grilling onions/garlic.  you control pan, time in pan, coarseness of chop/surface area, and heat.  you chop too fine over high heat for a long time, you get bitter/burnt.  too short time in pan = too sharp, too long on low heat = overly sweet (perhaps).   turning down the heat at the end makes it way easier to get the cook you want, and that's how i think of adding cold water to the pot for the final pour. 

anyway, i know this is super dorky, but hope it helps someone diagnose and fix shitty coffee.  i know i use a certain type of grinder and coffee, so you may need to adjust/experiment a bit. 

 

also, i don't think this all through (like i've typed out above) when i'm making coffee; it's intuitive.  just tried to type it out for others. it's like how you would grill onions.  onions and garlic are easier because you can see them cook.  imagine cooking onions/garlic with a lid on and you could only check at the end by tasting.   that's what brewing is like. 

 

oh, finally, 100% easiest way for me to diagnose is the aftertaste.  imo, a good cup should be smooth, with no funky/dry aftertaste.   sorry if not clear, typed during zoom meeting. 

I'd give up coffee and start drinking tea before I did all of that

  • Haha 4
Posted
On 5/20/2025 at 12:25 PM, alphahydro said:

hopefully this helps someone - this is how i think about tuning/adjusting my pour overs.  a lot of this i kinda stole from espresso. 

i think of it as 3 components to the flavor = acidity/sweetness/chocolate.   

you want to get the right balance.  too much acidity becomes tart, too much sweetness becomes dull, too much chocolate becomes bitter. 

i always brew light roasts, and depending on how i brew, i get different proportions of acidity/sweetness/chocolate. 

 so for the same beans, i could get different proportions of flavor components depending on grind+brewer+process. 

  • 6/6/2 (6/10 acidity; 6/10 sweetness; 2/10 chocolate) is like a carmel apple
  • 1/5/5 is like chocolate covered caramel
  • 5/3/6 is like dark chocolate covered cherry
  • 1/9/4 is dull with a funky coffee aftertaste
  • 8/2/1 is too tangy
  • 1/1/9 is burnt/bitter/dry

i have no idea if this is scientifically correct, but i feel like

  • acidity/tartness comes from surface area + not being masked by sweetness or chocolate.  so if i want more acidity, i grind finer and/or make sure i'm not getting too much sweetness/chocolate.  if it's too tart, i either grind coarser or try to add more sweetness or chocolate.  (if i decide to grind finer, i have to consider that i am likely naturally adding more soak time and more overall extraction, so I may need to switch devices + vice versa).
  • sweetness comes from the soak time, esp in the middle of the brew.  so if i want more sweetness, i slow down the process.  (either more pours, different equipment, or stopping the flow with a switch and letting the grinds soak for 30/60 seconds).  water flows faster if there is more of it in the brewing device, so if can't flip a switch and stop the water flow, by breaking up pours or pouring slowly, you get more soak time.   frankly, with light roasts, i am mostly trying to reduce sweetness, but with darker roasts, you may want to add it. 
  • chocolate/bitterness comes from overall extraction, especially at the end.   so you can reduce bitterness by using cooler water for the final pour (just dump a little cold water in your kettle before the last pour or 2), using less water for the same amount of beans, or by just stopping the extraction early by taking the brewer away before all the water runs through. 

You can almost think of it like grilling onions/garlic.  you control pan, time in pan, coarseness of chop/surface area, and heat.  you chop too fine over high heat for a long time, you get bitter/burnt.  too short time in pan = too sharp, too long on low heat = overly sweet (perhaps).   turning down the heat at the end makes it way easier to get the cook you want, and that's how i think of adding cold water to the pot for the final pour. 

anyway, i know this is super dorky, but hope it helps someone diagnose and fix shitty coffee.  i know i use a certain type of grinder and coffee, so you may need to adjust/experiment a bit. 

 

also, i don't think this all through (like i've typed out above) when i'm making coffee; it's intuitive.  just tried to type it out for others. it's like how you would grill onions.  onions and garlic are easier because you can see them cook.  imagine cooking onions/garlic with a lid on and you could only check at the end by tasting.   that's what brewing is like. 

 

oh, finally, 100% easiest way for me to diagnose is the aftertaste.  imo, a good cup should be smooth, with no funky/dry aftertaste.   sorry if not clear, typed during zoom meeting. 

Lulz.  I'll stick with my Mr. Coffee and Folgers.

  • Like 1
  • Haha 1
Posted
3 hours ago, miguelito said:

I don't want to think that much in the morning, especially before I've had coffee.

 

 im sure her bf appreciates all that excellent coffee 

Posted (edited)
29 minutes ago, Celery Man said:

wife has a bug about upgrading our coffee machine and is keying in on this one

https://www.delonghi.com/en-us/all-in-one-coffee-espresso-maker/p/COM532M

189537

 

looks like some folks have commented positively about DeLonghi, but bumping for any general commentary that folks would like to share about the brand or this specific machine

I had a Delonghi Dedica machine for while - the espresso brewer was pretty anemic and I got signficantly better shots pulled with my Breville Bambino machine. Don't get me wrong, it'll make a latte, but it's a 51mm pressurized basket so there's not gonna be much difference between great and whatever coffee being ran through it. If you get some aftermarket bottomless portafilters you can get a pretty good quality boost

No idea on that specific machine, but I liked and used my Dedica for years. However once I upgraded to my Bambino Plus it's been a night and day difference in the quality I can consistently make

 

edit: the bigger improvements will be with using a scale that goes to .1 grams, and having a good grinder. If you don't feel like dropping a couple hundred bucks on a good electrically powered one, you can get a good hand grinder for $30 or so

Edited by Captainant
  • Hook 'Em 2
Posted
7 minutes ago, Captainant said:

the bigger improvements will be with using a scale that goes to .1 grams, and having a good grinder

Add  good, freshly (locally) roasted beans to this equation, and it's almost impossible to screw it up with a reasonably-good, semi-automatic machine.

  • Hook 'Em 1

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.



×
×
  • Create New...