• 1 Post
  • 46 Comments
Joined 9 months ago
Cake day: February 6th, 2024
  • Please_Do_Not@lemm.eetoEspresso@infosec.pub•Before and AfterEnglish
    0·
    24 days ago

    I used a flair for a long time and loved it. Find a bean that’s got a lot of body and richness at a very light roast, and then grind it as fiiiiine as you can get it. Then you can crank the absolute heck out of it and overcome any heat or extraction issues with some huge pressure. Gauge add-on is highly recommended, but as far as other solid cups from budget machines, Breville makes great user-friendly machines at around/under $500, my rec being the Infuser/BES840XL

  • Please_Do_Not@lemm.eetoEspresso@infosec.pub•Before and AfterEnglish
    0·
    24 days ago

    The only key is taste. A lot of people say that a 2:1 water to coffee ratio pulled in 28-35 seconds is what you want to aim for. That’s a great place to start, but I love some sweeter light roasts at like 40 second shots for 40g of water, 20-21g of coffee, and pretty much no one would recommend that based on averages.

    So know what under and over extracted shots taste like, then aim for 40-45g water in 30 seconds with a 20-21g coffee dose, and decide if it seems more sour than you’d like (under) or bitter/cloying (over). If under, adjust to increase the brew time (experiment with both grinding finer and increasing the dose as the 2 best ways to increase extraction time). If you want to decrease the extraction time, your best best is to grind more coarsely.

    So learn what tastes under-extracted to you and what tastes over, and then you’ll just have to adjust grind size and dose for each bean for the flavor you like most. Keep those settings and brew by weight until you need to adjust again.

  • Please_Do_Not@lemm.eetoNo Stupid Questions@lemmy.world•Ok so coffee is made from coffee beans. And beans are *also* made from beans. Why is nobody making, like, black bean coffee?
    0·
    2 months ago

    Because of the taste? While it’s not common to brew a drink with other beans, we eat them all the time, and it’s pretty obvious in doing so that they aren’t flavors that lend themselves to a beverage.

    Coffee beans are actually the seed of a more traditional “fruit” (ie, sweet and acidic) rather than a legume like other beans (also technically seeds, but vegetal in flavor, with an entirely different taste and texture). You’re basically just going to get a weak broth from traditional beans.

    Similarly, people have tried steeping every type of leaf, plant, and fruit out there in water, but it’s a pretty limited list that remains popularly used for tea, as it’s a pretty limited list (relative to the incredible diversity of plant life) that actually tastes good that way.

    People use mushrooms, various roots (like chicory), other fruity seeds, and more to create coffee-like drinks, and/so with the number of people and cultures out there with their own tastes and traditions, it’s a relatively safe bet that if people aren’t drinking it anywhere in the world, it’s because they’ve tried it and it just doesn’t taste good.