Almost everyone enters this world drinking crap coffee. We are surrounded by it, innondated by it.
_"Take a carefully blended, full-bodied, highly aromatic coffee and brew it carefully..., obtaining a heavy, delicate, enjoyable beverage. Give it to the average coffee-drinker and he will say, 'This is no good.' Then take the same coffee, boil it until all of its delicate characteristics have disappeared and a lye-like drink has been produced and give it to the same man, who will accept it joyfully, exclaiming 'Ah! that is coffee!".
-Charles Trigg, coffee researcher, 1917_
We grow accustomed to it and like Stockholm syndrome victims we learn to like it and even reject good quality brews that seem foreign and strange. With a little curiousity though and a bit of patience there is a world of flavor and variety that can take whatever elements you already like in lower coffee and expand upon them and introduce new experiences as well.
If you are going to drink instant at least make sure it's fair trade. I don't give a damn what you drink, but I've seen good Fincas and bad Fincas and you don't want to be a part of the abuse that still happens on the farm.
I think this water stuff looks intimidating but after purchasing some pretty minimal equipment and figuring out a work flow it's really easy. Set aside a couple of hours to get started and you are on a roll.
Most Turkish coffee is laced with this and you can safely pop a cardamom pod in your grinder with your beans if you want to experience this at it's freshest.
If possible, add don't replace! Tweak out on your good machine when you can for fun and consider an Aiden or a Moccamaster for the daily driver. I like the simplicity of the Moccamaster and it's damn fast. If you want to you can attach it to a smart plug and set it to brew automatically in the AM if you are really crunched for time too. The Aiden gives you a lot of tweaking options, but cleanup is a bit more and all those tweaks are still a compromise over a well done simple pour over IMO. I think there's a chance a second generation Aiden could be a great machine if Fellow listens to it's users but the Moccamaster really has little in the way of any frustration points - it's a beautifully simple machine that knows its limits.
I started out making espresso into double-walled borosilicate cups and switching to porcelain was such a game-changer (it took me at least 3 years to figure this out). The double-walled cups do an amazing job at insulating the espresso, but if I'm pulling a shot I want to just drink it. Most shots are usually too hot for my taste right out of the machine, and I'd either burn myself, sit there blowing on the damn thing for too long, or the taste would be sub-optimal due to the temp being too high. You can come across Lavazza porcelain cups pretty easily and these are perfect for single shots; I use some slightly wider porcelain ones someone got me from some local shop called Starbocks (or something similar to that I think) for double shots. Any reason you are set on glass besides looks? You'd be hard-pressed to find many cafes in Italy serving espresso in anything other than porcelain. I think they've nailed it.
I won't pass an opportunity to plug my own. Yes, it's a touch complicated, but no more so than Tetsu's popular Devil recipe and it's still my most commonly used daily technique and with practice it's no more fussy than most v60 recipes:
Ninth Circle Switch Recipe:
20g coffee - around 600 microns
Switch is closed- start 1st pour – 55g to bloom
00:52 Open Switch
2nd pour – 65g (to 120g)
01:39 3rd pour -65g (to 185g)
02:00 Close Switch & 4th pour -120g (to 305g)
Drop in an ice cube, give a gentle swirl
3:15 open Switch (target end of draw down is 4:05)
If you don't have an ice cube handy, try Baba's Brew technique as another delicious option.
I've tried a lot of recipes for the switch (it's my favorite brewer) and these recipes have given me both the most versatility across light and medium roasts, washed and natural process, and for my palate the best blend of nuanced flavor notes and genuinely coffee-like body (not tea-like).
See reply above - brown water weak - 1:21 + most likely with severely over-roasted and over ground coffee in order to extract something that tasted like anything.
One standard measure of coffee to one cup of water! 🙃
It's my understanding that the so called golden ratio was a pretty well known thing in serious coffee corners (I'm not sure they called it that though), I think anything stronger than what was being served in diners at the time would make the Pan American bureau happy though. Estimates were that it was common for coffee to be served at around 1:21 (TDS meter go brrrrr...) in the late 50s in the US.
I'm sorry you had such a bad experience with an expensive coffee mug. I can understand those frustrations if you are really looking to utilize the BT functionality. I had issues with it early on, but once you send your desired temp to the mug (131F for me!) it retains that regardless of any connectivity. I decided early on this was just a really nice mug (with no plastic on it) for keeping my coffee at an ideal temp for prolonged periods of time. Almost a decade out the battery life isn't that bad at all for doing what I want it to do and it does alert me with a red light when the battery is low. After about 6 years or so I had my charger pins go bad but bought a $6 replacement kit on ebay and repaired it. I've had plenty of paint-chipping issues with it, but micron scale over time - no paint chips floating in my coffee or anything like that. I've heard the ember 2 does a little bit better with BT connections, but I can't even remember the last time I bothered to connect via the app anyway. The look and the larger size of the Nuwave are personally turn-offs for me.
If you pay 9$ for that it will just make you sad. Let them pour some sugar milk foam in it so at least you don't know that you are drinking burnt mediocre coffee.
Could see this if it had a camera inside and showed you the toast clearly as it was browning. Doesn't need an IP address for that though. Also why do ovens have windows but toasters don't? I always feel like I'm gambling picking a number and hoping my toast comes out right.
It's usually not elitism, it's compassion.
Almost everyone enters this world drinking crap coffee. We are surrounded by it, innondated by it.
_"Take a carefully blended, full-bodied, highly aromatic coffee and brew it carefully..., obtaining a heavy, delicate, enjoyable beverage. Give it to the average coffee-drinker and he will say, 'This is no good.' Then take the same coffee, boil it until all of its delicate characteristics have disappeared and a lye-like drink has been produced and give it to the same man, who will accept it joyfully, exclaiming 'Ah! that is coffee!".
-Charles Trigg, coffee researcher, 1917_
We grow accustomed to it and like Stockholm syndrome victims we learn to like it and even reject good quality brews that seem foreign and strange. With a little curiousity though and a bit of patience there is a world of flavor and variety that can take whatever elements you already like in lower coffee and expand upon them and introduce new experiences as well.
If you are going to drink instant at least make sure it's fair trade. I don't give a damn what you drink, but I've seen good Fincas and bad Fincas and you don't want to be a part of the abuse that still happens on the farm.
Wow that shop looks amazing!
I think this water stuff looks intimidating but after purchasing some pretty minimal equipment and figuring out a work flow it's really easy. Set aside a couple of hours to get started and you are on a roll.
Most Turkish coffee is laced with this and you can safely pop a cardamom pod in your grinder with your beans if you want to experience this at it's freshest.
If possible, add don't replace! Tweak out on your good machine when you can for fun and consider an Aiden or a Moccamaster for the daily driver. I like the simplicity of the Moccamaster and it's damn fast. If you want to you can attach it to a smart plug and set it to brew automatically in the AM if you are really crunched for time too. The Aiden gives you a lot of tweaking options, but cleanup is a bit more and all those tweaks are still a compromise over a well done simple pour over IMO. I think there's a chance a second generation Aiden could be a great machine if Fellow listens to it's users but the Moccamaster really has little in the way of any frustration points - it's a beautifully simple machine that knows its limits.
I started out making espresso into double-walled borosilicate cups and switching to porcelain was such a game-changer (it took me at least 3 years to figure this out). The double-walled cups do an amazing job at insulating the espresso, but if I'm pulling a shot I want to just drink it. Most shots are usually too hot for my taste right out of the machine, and I'd either burn myself, sit there blowing on the damn thing for too long, or the taste would be sub-optimal due to the temp being too high. You can come across Lavazza porcelain cups pretty easily and these are perfect for single shots; I use some slightly wider porcelain ones someone got me from some local shop called Starbocks (or something similar to that I think) for double shots. Any reason you are set on glass besides looks? You'd be hard-pressed to find many cafes in Italy serving espresso in anything other than porcelain. I think they've nailed it.
I won't pass an opportunity to plug my own. Yes, it's a touch complicated, but no more so than Tetsu's popular Devil recipe and it's still my most commonly used daily technique and with practice it's no more fussy than most v60 recipes:
Ninth Circle Switch Recipe:
20g coffee - around 600 microns
See full recipe for more details.
If you don't have an ice cube handy, try Baba's Brew technique as another delicious option.
I've tried a lot of recipes for the switch (it's my favorite brewer) and these recipes have given me both the most versatility across light and medium roasts, washed and natural process, and for my palate the best blend of nuanced flavor notes and genuinely coffee-like body (not tea-like).
Hopefully your military would at least have the decency to let him finish.
I just take a screenshot and upload it to Grok and ask it to tell me how much battery I have left.
Separate bedrooms and a kitchen have a pretty high value for a lot of travelers. You are making a big generalization here.
I think they just soak it in vinegar.
Let the manager know that they may be hearing from the League of Honest Coffee Lovers!
See reply above - brown water weak - 1:21 + most likely with severely over-roasted and over ground coffee in order to extract something that tasted like anything.
One standard measure of coffee to one cup of water! 🙃
It's my understanding that the so called golden ratio was a pretty well known thing in serious coffee corners (I'm not sure they called it that though), I think anything stronger than what was being served in diners at the time would make the Pan American bureau happy though. Estimates were that it was common for coffee to be served at around 1:21 (TDS meter go brrrrr...) in the late 50s in the US.
I'm sorry you had such a bad experience with an expensive coffee mug. I can understand those frustrations if you are really looking to utilize the BT functionality. I had issues with it early on, but once you send your desired temp to the mug (131F for me!) it retains that regardless of any connectivity. I decided early on this was just a really nice mug (with no plastic on it) for keeping my coffee at an ideal temp for prolonged periods of time. Almost a decade out the battery life isn't that bad at all for doing what I want it to do and it does alert me with a red light when the battery is low. After about 6 years or so I had my charger pins go bad but bought a $6 replacement kit on ebay and repaired it. I've had plenty of paint-chipping issues with it, but micron scale over time - no paint chips floating in my coffee or anything like that. I've heard the ember 2 does a little bit better with BT connections, but I can't even remember the last time I bothered to connect via the app anyway. The look and the larger size of the Nuwave are personally turn-offs for me.
Pokémon would probably be more apropos than Napoleon Dynamite you're right!
poetry
It's dipping.
If you pay 9$ for that it will just make you sad. Let them pour some sugar milk foam in it so at least you don't know that you are drinking burnt mediocre coffee.
I've always wondered about the sugar cereal part. Is there a spoon adapter for your gun that you use for that?
Could see this if it had a camera inside and showed you the toast clearly as it was browning. Doesn't need an IP address for that though. Also why do ovens have windows but toasters don't? I always feel like I'm gambling picking a number and hoping my toast comes out right.