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mornin' vs my standard French Press. She went the extra yard, bought non-dye paper filters.
The winner, and still champ: F P.
I could see the bottom of the cup through the drip, not so the powerful, muddy FP.
Taste (obviously) was immense compared to merely satisfying.
FP, to me, is the best way to enjoy the bean, surpassing espresso that extracts more acid, necessitating more sugar and coloring the coffee flavor.
What're you drinking and how ya makin' it?
Additionally, I'm not a fan of the African coffees with their unique flavor characteristics, nor do I favor the C. American product with their comparatively weak signatures.
Colombian. Or, selected Brazilian. I actually prefer the latter (I was raised on it…) because of the low acid, powerful flavor that many ascribe to the slow-roasting technique as much as the beans themselves.
Follow Ups:
I prefer bssic pour over style: Chemex, Hario or Beehouse.
Origin of the coffee is not that important. I buy the coffee beans green and roast small amounts twice a week. If your drinking coffee more than 4 days old (roasted), it doesn't really matter what kind of coffee maker your using.
It is a hobby for me. Sweet Maria's (on-line) is a reputable green bean seller and has a supportive roaster forum.
difference between four and 7-day old roasted coffees. However, the differences between drip and FP are so immense, I think the beans could be a year-old and I still could…
All of this is moot, however, if one drinks coffee "black."
Coffee always was meant to be drunk with copious amounts of sugar, and still is in all the countries where it first gained primacy.
My standards are pretty lowly in other areas, so it all evens out.
I do believe the first few days after a roast is special. I get compliments and keep my obsessive coffee habits to myself.
Also, buying green beans, some of the best the world has to offer is still about 1/2 the cost of what is considered 'good' roasted beans.
You are buying the wrong coffee.
I rarely drink coffee older than 5 days, yes you can taste the difference.
Jack
d
but I always return to the arms of my tried and true love....
made me think of Abigail who Manson killed...She was from my neck of the woods I we were kinda friends....
Dripped in the old rarely cleaned coffee maker in the secretary's office at work.
I love strong coffee but even stuffing the press, trying different size of the grind and increasing the time I make stronger, darker coffee via drip. Both good and have a different flavor profile. I still prefer the drip.
ET
Edits: 04/18/14
TB comes out FAR darker, stronger, more flavorful. What type of drip system do you use?
We have several local coffee shops that sell FP and drip and they're FP also is far stronger.
I use an automatic drip/paper filter that has a "strong" setting that drips the water slower. I put a lot more than recommended in the press and they say 4 minutes I do 7 sometimes 8 minutes. I get a bigger caffeine buzz from the press but the drip is darker and a bit bolder tasting.
ET
ciao
I'll have to try it
For my taste he doesn't use enough ground coffee (I use a heaped table spoon per cup, about 1/4 oz) and the water has been off the boil for far too long.
I've been on a coffee forum and they said that the ideal water temperature is 98C or 2 degree below boiling.
I agree because if it is much lower the coffee will never be strong enough regardless of how much ground coffee you use.
d
.
9 grams per cup. This explains why I think we are having an especially long earthquake. I use two scoops of whole Sumatra beans that I grind in a burr grinding apparatus...
Edits: 04/18/14
is this device which I use when I want espresso. When we use it to make regular coffee I find very, very little taste difference from the FP.
It's not bad. Relatively quick and easy. If you get one, I recommend a stainless steel filter. See link.
Jack
thanks for the tip/link.
d
I'll order two, thanks
.
as the FP
I don't care what it's made of, at that price I just want to see if it's something I'll stick with doing.
Thanks, Craig
easy as can be and it works great for espresso , or any strength that you prefer...invented by the guy that invented the Aerobie discs...
I'm with you again on the FP.
This is getting quite scary!!! ;-)
My favourite coffee is Papua-Newguinean though.
It is almost identical to jamaican Blue Mountain but over here costs a little less than standard columbian or kenyan.
I prefer the good old Percolator. The Malabari Plantation coffee is my favorite. Three cups in the morning and three in the evening.
Cheers
Bill
Like that taste, but only once or twice a week. My middle aged stomach cant handle any more.
The rest of the time it's Japanese Sencha green tea. I lose a couple pounds a month drinking it ( mainly because it replaces snacking and provides more water intake without calories) but YMMV.
Edits: 04/17/14
To my knowledge, the French Press is considered to produce the best cup of coffee. I've found it to be so too. I've also discussed it with coffee industry professionals and others involved in the food industry, who have all agreed.
You can spend a lot on fancy high tech electronic coffee machines or various other brewing alternatives, but they won't produce a better cup of coffee than a French Press.
At home I use whatever is on sale.
Bottom line is I like a little coffee w/my sweetened creamer.
Didn't people once refer to that as "100 Mile Coffee"?
Don't forget Mickey D's. Pretty good road brew, IMO.
I tend to prefer full bodied, low acid coffees, so they aren't bad in a good drip. It helps to double the amount of grounds too. I prefer my French Press, but at 4:30 AM,I'm just not up to dealing with it.
I've been roasting some interesting beans lately-from Sulawesi and Burundi. The former is from the Pacific rim, and is much a good Sumatra without the earthiness I dislike. Very complex. The later is a good African, and it looks like they are getting their act together. Good growing conditions and processing, but they had transport issues. Kenya seems to have toned down their blinding brightness, thankfully. I'm not a big fan of C and S American beans as a general rule.
Need to find more to roast, I'm down to a couple of pounds.
Jack
Sometimes Kona can be excellent too.
Give me rhythm or give me death!
Not even closely related by geography, they have similar tastes IMO, differing mostly in body. But these days, having spent so much time wandering about Seattle, I'm more into blends. If I pass through an area, I can always find the local coffeehouse (I have a gift), and pick up a bag or 2 of the local concoctions. Every joint seems to have its special recipe. Some have been outstanding.
I was in a local Starbucks recently (sure, I can admit that) and bought a great looking piece of hardware -- a mahogany-looking little 2-cup pour-over brew bar, with a white ceramic cone. Elegant simplicity. Looks great. Makes a great cup if the beans are ground fine.
After all my military years and nights in an ER, I never broke the habit of liking a straight cup of black coffee.
But I have moved on from Hills Bros.
...but after trying dozens of beans my favorites are consistently from Ethiopia.
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