Coffee: drip vs percolate vs...

What are your favorite methods for brewing coffee?

  • Total voters
    161
So your double volume must fill their small included espresso glass all the way to the top?

The most interesting thing for me about using this machine (besides how fast and convenient it is) is how I am tasting the various flavors without any milk/creme/sugar which I had always added to my regular coffees, so that alone is an interesting and surprisingly enjoyable experience.
 
TedTheLed said:
this should clear up some questions, including how a double can take the same amount of time to pull as a single.

http://www.coffeekid.com/espresso/minifaq

check out "How long does the shot take?"

'pops' are for kids..stop the blasphemy..grind fresh beans.
Click to expand...

I didn't have a question on the amount of time, and it was specific to water volume with this Nespresso machine.

If Pops are for kids, you might have given some thought to linking a website reference named coffeeKID.com, and there's no way I'm spending the money on a whole espresso setup beyond what I just got....so blashpemy or not, get over it. :nana:
 
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These Nespresso machines use a 19 bar pump with stainless boiler. The espresso "capsules" are pre-loaded with the optimum amount of coffee. The system is engineered to work "automatically" so pulling a perfect shot takes no more effort than pushing a button. All of the experimentation we're talking about is just icing on the cake.
 
..icing on the STALE pre-ground cake..

come to think of it I tried one of these a long time ago (mine came with little cups with an "N" logo on them, which I kept when I returned the machine to williams-sonoma) it was fun, but, again, not fresh.
 
TedTheLed said:
this should clear up some questions, including how a double can take the same amount of time to pull as a single.

http://www.coffeekid.com/espresso/minifaq

check out "How long does the shot take?"

'pops' are for kids..stop the blasphemy..grind fresh beans.
Click to expand...

Perhaps you missed the wonder of this system. The coffee tastes freshly roasted and ground. I would not have believed such a thing was possible, had I not experienced it myself.

You should give it a try for yourself and see what you're missing.
 
TedTheLed said:
..icing on the STALE pre-ground cake..

come to think of it I tried one of these a long time ago (mine came with little cups with an "N" logo on them, which I kept when I returned the machine to williams-sonoma) it was fun, but, again, not fresh.
Click to expand...

Their coffee is now ground in an oxygen free environment to prevent oxidation. Perhaps what you tried was either bad or much earlier in their develpoment.
 
Well on his advice to a Coffee Kid website, I'm gonna keep making my pops and enjoying them. I have made pops for friends who are up this weekend from Manhattan and they are seriously pissed that what I served them tastes as good or better than what they are doing with their $7,000 machine.
 
What you call Turkish coffee is the standard Arab way of drinking coffee, not just in Turkey. Maybe that's how it is marketed in America.

I like Arab style coffee with cardamon. It's not easy to find where I live.

Fallingwater said:
Here in Italy the national way of making coffee is with the moka. They say it's the best way of doing it, but if that's the truth then mokas hate me, because whenever I try to make some the end result is hopelessly disgusting. I don't mind, because I drink coffee rarely and only for utilitaristic reasons (to keep myself awake), but it'd be nice if I could do decent coffee for friends when they came to visit...
Click to expand...

I have about 4 stove top coffee makers (3 Italian) plus one I gave away to my brother. They were hard to obtain in the UK in the pre-internet age.

I've tried British brands of coffee and it was awful. I stick to Italian, Lebanese and Brazilian brands.
 
Dare I say that I prefer a tea made with quality leaf tea? Unfortunately it is almost impossible to buy good quality tea in the UK. The only option is to import from China and Japan.
 
LuxLuthor said:
Funny you should mention that. I just roasted a batch today as City+, will do FC tonight but plan to let them rest for a couple days.

How dark were the beans you got from Starbucks? Sweet Marias says City+ to FC roasts. Their pictoral guide is here.
Click to expand...

Saabluster, I had both roasts of Ethiopia DP Haile Selassie Sidamo yesterday and today. I can see why you like it. Not only does Tom give it a remarkably high "Cupping Score" but the label says:
"City+ to FC+ - A sweetly fruited cup, spice in darker roasts. Lighter roasts have strawberry, peach, apricot, plum, mango, caramel, cream, licorice, cardomom, and ginger."
Click to expand...

Now, I clearly don't have all their imaginative abilities to specify all those flavors, but it is very remarkable and different from my Central American regular beans I have been getting. I don't know that I have ever had such an interesting and complex coffee.

I like it enough to order 20 lbs in addition to the 10# I already got.
 
that guy certainly has a sensitive taste for coffee!
but darn if I don't read his description and then see what he's talking about..
it's not that it tastes like hot water with caramel peach apricot strawberry etc. in it -- it's just a suggestion of what to expect..

that said, there was this Harar a few years back that did taste like it had blueberries in it -- it smelled like blueberries when you ground it, and tasted like blueberries when you drank it..the power of suggestion, or objective reality? :shrug:

when I buy beans I pay more attention to those 'flavor wheels' -- important aspects to me are body and complexity ratings..
 
LuxLuthor said:
Funny you should mention that. I just roasted a batch today as City+, will do FC tonight but plan to let them rest for a couple days.

How dark were the beans you got from Starbucks? Sweet Marias says City+ to FC roasts. Their pictoral guide is here.
Click to expand...
Looking at my Starbucks beans they appear to be a City or City+.

LuxLuthor said:
Saabluster, I had both roasts of Ethiopia DP Haile Selassie Sidamo yesterday and today. I can see why you like it. Not only does Tom give it a remarkably high "Cupping Score" but the label says:

Now, I clearly don't have all their imaginative abilities to specify all those flavors, but it is very remarkable and different from my Central American regular beans I have been getting. I don't know that I have ever had such an interesting and complex coffee.

I like it enough to order 20 lbs in addition to the 10# I already got.
Click to expand...
The complexity of the Sidamo is what draws me to it. There's just so many layers to it. A few days ago I made the best cup of coffee I have ever had in my life with a fresh bag of Sidamo. I mean it was mind blowingly good. I did a little something different that time. Even though I have a bur grinder the grind does not come out perfect. So I decided to do a double pass to try and get the grain size closer to one size and worked really hard to keep any of the powder from getting into the filter. I also blasted the grinder with compressed air to get out every trace of the prior days grind as the bits oxidize very quickly. I'm sure your high dollar grinders don't have the grain size problem though. Anyway after starting the brew I took the first 3 1/2 cups to come out of the 10 cups I poured in. Mandy and I were both blown away. I tried later to brew some up for my wife because she got jealous and I messed it up royally.
 
I keep a coffee journal, and have ordered 84 different coffees since starting home roasting. On occasion, I have tried some of their expensive 1# (or 2#) limited listings, and while superb, I have had a hard time justifying it being 4-5 times better quality to justify that higher price.

More importantly, it takes me several roasts to get it the way I like it best, so with a 1# limit it has not been worth it. It's a shame, because I enjoy many El Salvador coffees, and the peaberry beans I have tried.

I especially have enjoyed the Pacamara beans from the Chalatenango & Metapan northern regions of El Salvador, and there are two wonderful listings at SM now. I can recommend both of the E.S. listings and that other Peaberry there now.
 
LuxLuthor said:
I keep a coffee journal, and have ordered 84 different coffees since starting home roasting. On occasion, I have tried some of their expensive 1# (or 2#) limited listings, and while superb, I have had a hard time justifying it being 4-5 times better quality to justify that higher price.

More importantly, it takes me several roasts to get it the way I like it best, so with a 1# limit it has not been worth it. It's a shame, because I enjoy many El Salvador coffees, and the peaberry beans I have tried.

I especially have enjoyed the Pacamara beans from the Chalatenango & Metapan northern regions of El Salvador, and there are two wonderful listings at SM now. I can recommend both of the E.S. listings and that other Peaberry there now.
Click to expand...
Hey Lux,
Back in the old days the Coffeebeancorral had a bean they called Maui Moka peaberry. It was about 12-14 bux a pound about 8 years ago. Did you ever try any of that? It needed a three day rest after roasting to hit its flavor peak, but it was probably the best coffee I've ever had.

I recently (a couple months ago) bought something similar from Sweet Maria's but I haven't roasted it yet. Ever try it?
 
We should start comparing notes on the Nespresso coffees. Some are much better than others to my palette and I probably will not stock more than maybe 6-8 varieties regularly.

Your thoughts?

Ristretto??
 
Yeah, agreed. So far my favorites are:

  • Ristretto
  • Singatoba (Club Special-from northern Sumatra)
  • Indriya
  • Arpeggio
  • Intenso Decaff
Ruled out regular & Lungo Decaffeinato

I have not given these enough tasting yet:

  • Roma
  • Livanto
  • Cappricio
  • Volluto
  • Cosi
  • Rosabaya de Columbia
  • all Lungos
Only Hawaiian I ever got because of the $$$ was:

  • Kona - Kowali Farm JBM Cultivar
  • Kona - Kowali Blue Mountain
Both were exquisite. I'm sure that Maui Moka Peaberry was out of this world. You are likely referring to this bean now? First reaction at that price I had is what's wrong with it? LOL! One thing I love about CBC is their Matrix.
 
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