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It is currently Fri Apr 19, 2024 7:08 pm
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Rutilate
Site Supporter / FFL Dealer
Location: Enumclaw Joined: Fri Sep 19, 2014 Posts: 1121
Real Name: Curtis
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Pablo wrote: Two words. Brasil sock. Whaaat? Surely you don't mean filtering your coffee through your Brazilian socks?!
_________________Adventure Protection: Women-only basic protection, home defense, firearm instruction Follow us on FacebookOr join us for a class!
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Thu Oct 31, 2019 10:30 am |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28178
Real Name: Ace Winky
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Rutilate wrote: Pablo wrote: Two words. Brasil sock. Whaaat? Surely you don't mean filtering your coffee through your Brazilian socks?! Not human socks but rather cloth filter somewhat in the shape of a tube sock. Best coffee.
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
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Thu Oct 31, 2019 10:49 am |
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MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 52040
Real Name: Steve
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Rutilate wrote: These people are disqualified from commenting: - Anyone making cowboy coffee
- Anyone using an automatic espresso machine
- Anyone who finds anything from Starbucks palatable (unless they go to the Roastery)
- Anyone who puts sugar or cream in their coffee!
_________________SteveBenefactor Life Member, National Rifle AssociationLife Member, Second Amendment FoundationPatriot & Life Member, Gun Owners of AmericaLife Member, Citizens Committee for the Right to Keep and Bear ArmsLegal Action Supporter, Firearms Policy CoalitionMember, NAGR/NFGRPlease support the organizations that support all of us.Leave it cleaner than you found it.
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Thu Oct 31, 2019 5:57 pm |
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Pablo
Site Supporter
Location: Everson, WA Joined: Sun Jan 6, 2013 Posts: 28178
Real Name: Ace Winky
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What about a moka pot?
_________________ Why does the Penguin in Batman sound like a duck?
Because the eagle sounds like a hawk.
Last edited by Pablo on Thu Oct 31, 2019 7:30 pm, edited 1 time in total.
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Thu Oct 31, 2019 6:18 pm |
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Rutilate
Site Supporter / FFL Dealer
Location: Enumclaw Joined: Fri Sep 19, 2014 Posts: 1121
Real Name: Curtis
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Well, ok. As long as you aren’t straining through your socks! :-)
_________________Adventure Protection: Women-only basic protection, home defense, firearm instruction Follow us on FacebookOr join us for a class!
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Thu Oct 31, 2019 6:26 pm |
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milowebailey
Site Supporter
Location: Camano Island Joined: Wed Jan 9, 2013 Posts: 722
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Rutilate wrote: Heh. the "best coffee" is wasted on you troglodytes! "Best Coffee" is a function of bean varietal, growing elevation/climate, processing method, roasting process, age of bean post-roasting, and preparation method. These people are disqualified from commenting: - Anyone making cowboy coffee
- Anyone using an automatic espresso machine
- Anyone who finds anything from Starbucks palatable (unless they go to the Roastery)
- Anyone who puts sugar or cream in their coffee!
If you want really, really good coffee, go ask for a pour-over at Olympia Coffee in Tacoma or Olympia. Or, if you're cool, come over and I'll make you some great coffee that is sweet enough to not need sugar to mask the ugly burned out taste. I know a little about coffee..... been roasting artisan coffee for 20 years. There is a saying in the specialty coffee industry "crop to cup"..... ever step matters. If you want the "best coffee", buy coffee from a small roaster who focuses on quality. IMO the best coffee is a pour over (chemical free paper filter and filtered water heated in a kettle... bring to a boil and pull off the stove.... wait ~30 seconds and then pour... your pour should be ~ 3 minutes. Too fast your grind is too course, too slow it's too fine. The coffee should be 3 - 30 days from when it was roasted for best flavor. Ground just before prep. I've tried every coffee prep out there. Chemex, vac-pot, drip, cowboy, cold brew, aeropress, turkish, pods and a whole lot of combinations of the above... and a basic ceramic cone with paper filter is the best. As for espresso, I prefer a lever machine.... hence the name leverhead coffee. The non-linear spring pulls a better shot than a pump driven espresso machine. More control and way less expensive and little maintenance. As for acidity, 3 things drive acidity. 1) the bean. When I cup (taste) coffee I roast a bunch of samples and taste them. I look for lower acidity coffee. 2) the darker the roast the more acidity you pull out of the bean 3) prep. the higher the pressure (e.g. espresso) the more acidity in the cup.... so espresso should start with a low acidity coffee. As Rutilate said sweetness is in the bean. Natural processed green coffee has more sweetness than washed, but some folks don't like really fruity coffees, I do. And if over roasted you never will taste the sweetness. Your roaster will either pull the sweetness out of the bean or burn it off. There is a balance of roasting to pull more complex flavors out of a bean.... not too sweet, not too roasted. Elevation where it's grown matters too. Higher grown coffee is more dense and can take a darker roast without tasting burned. Low grown is typically harder to roast because it's easy to put too much heat to it. Coffee from different regions have different flavor profiles. Ethiopia is very "fruity"... blueberry, strawberry, etc. Mexico chocolate, other central American lemon, lime and other fruit. Sumatra earthy. I sometimes blend to marry fruit with chocolate, but most of the time I choose green coffee that has a complex flavor profile that needs nothing, so most of my coffees are single origin (from one farm) If you are up North, stop by and I too will make you a great coffee.
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Sat Nov 02, 2019 3:21 pm |
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Rutilate
Site Supporter / FFL Dealer
Location: Enumclaw Joined: Fri Sep 19, 2014 Posts: 1121
Real Name: Curtis
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Ok, color me impressed. This guy knows his shit! milowebailey wrote: Rutilate wrote: Heh. the "best coffee" is wasted on you troglodytes! "Best Coffee" is a function of bean varietal, growing elevation/climate, processing method, roasting process, age of bean post-roasting, and preparation method. These people are disqualified from commenting: - Anyone making cowboy coffee
- Anyone using an automatic espresso machine
- Anyone who finds anything from Starbucks palatable (unless they go to the Roastery)
- Anyone who puts sugar or cream in their coffee!
If you want really, really good coffee, go ask for a pour-over at Olympia Coffee in Tacoma or Olympia. Or, if you're cool, come over and I'll make you some great coffee that is sweet enough to not need sugar to mask the ugly burned out taste. I know a little about coffee..... been roasting artisan coffee for 20 years. There is a saying in the specialty coffee industry "crop to cup"..... ever step matters. If you want the "best coffee", buy coffee from a small roaster who focuses on quality. IMO the best coffee is a pour over (chemical free paper filter and filtered water heated in a kettle... bring to a boil and pull off the stove.... wait ~30 seconds and then pour... your pour should be ~ 3 minutes. Too fast your grind is too course, too slow it's too fine. The coffee should be 3 - 30 days from when it was roasted for best flavor. Ground just before prep. I've tried every coffee prep out there. Chemex, vac-pot, drip, cowboy, cold brew, aeropress, turkish, pods and a whole lot of combinations of the above... and a basic ceramic cone with paper filter is the best. As for espresso, I prefer a lever machine.... hence the name leverhead coffee. The non-linear spring pulls a better shot than a pump driven espresso machine. More control and way less expensive and little maintenance. As for acidity, 3 things drive acidity. 1) the bean. When I cup (taste) coffee I roast a bunch of samples and taste them. I look for lower acidity coffee. 2) the darker the roast the more acidity you pull out of the bean 3) prep. the higher the pressure (e.g. espresso) the more acidity in the cup.... so espresso should start with a low acidity coffee. As Rutilate said sweetness is in the bean. Natural processed green coffee has more sweetness than washed, but some folks don't like really fruity coffees, I do. And if over roasted you never will taste the sweetness. Your roaster will either pull the sweetness out of the bean or burn it off. There is a balance of roasting to pull more complex flavors out of a bean.... not too sweet, not too roasted. Elevation where it's grown matters too. Higher grown coffee is more dense and can take a darker roast without tasting burned. Low grown is typically harder to roast because it's easy to put too much heat to it. Coffee from different regions have different flavor profiles. Ethiopia is very "fruity"... blueberry, strawberry, etc. Mexico chocolate, other central American lemon, lime and other fruit. Sumatra earthy. I sometimes blend to marry fruit with chocolate, but most of the time I choose green coffee that has a complex flavor profile that needs nothing, so most of my coffees are single origin (from one farm) If you are up North, stop by and I too will make you a great coffee.
_________________Adventure Protection: Women-only basic protection, home defense, firearm instruction Follow us on FacebookOr join us for a class!
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Sun Nov 03, 2019 7:24 am |
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Old Growth
Site Supporter
Location: Nisqually Valley Joined: Wed Oct 5, 2016 Posts: 4834
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I haven't done this "pour over" method yet, but after trying a bunch of other stuff the last two weeks, Im back to my press. I missed it.
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Sun Nov 03, 2019 10:21 am |
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Old Growth
Site Supporter
Location: Nisqually Valley Joined: Wed Oct 5, 2016 Posts: 4834
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Oh yeah, last week I got a few flavors of the "Peets" mentioned in here. Decent stuff so far.
I seen it was on sale at Safeway last night for $5.99 a bag.
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Sun Nov 03, 2019 10:23 am |
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milowebailey
Site Supporter
Location: Camano Island Joined: Wed Jan 9, 2013 Posts: 722
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This is my go to setup.... less the glass carafe... for under $20 it even includes a few filters.... https://www.amazon.com/dp/B002BA2J06/re ... UTF8&psc=1
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Sun Nov 03, 2019 8:14 pm |
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CQBgopher
Site Supporter
Location: WA/MT Joined: Thu Sep 6, 2012 Posts: 8285
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You read my mind. Thanks!
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Mon Nov 04, 2019 8:21 am |
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quantsuff
Site Supporter
Location: central wa Joined: Mon Mar 21, 2011 Posts: 3554
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Mon Nov 04, 2019 9:46 am |
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Old Growth
Site Supporter
Location: Nisqually Valley Joined: Wed Oct 5, 2016 Posts: 4834
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And NO plastic. I like that. Plastic is the devil.
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Mon Nov 04, 2019 12:37 pm |
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milowebailey
Site Supporter
Location: Camano Island Joined: Wed Jan 9, 2013 Posts: 722
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Need Coffee? Leverhead Coffee is offering a Coronavirus special! 20% off all orders through April 30. Use coupon code Corona20 when you check out. You can pick it up curbside on Camano Island or have it shipped! Note that I generally roast to order so please plan a day or 2 ahead.
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Mon Mar 23, 2020 7:30 pm |
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1BallJay
Location: Yakima, Washington Joined: Fri Jul 17, 2015 Posts: 424
Real Name: Luke
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Any recommendations for a pour over and an aero press? Press goes to work with me, pour over stays at home.
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Tue Mar 24, 2020 11:58 am |
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