/ck/ - Food & Cooking

>>19385260
No way! Did Elon Musk go to Torrefazione Caffè & Museo Penazzi 1926 Ferrara?!
Goffee world so small, it's gonna go intergalactic. Crazy!

Eureka Baby Grinder any good?

>>19385273
What a huge head, I wonder if it doesn’t hurt having it rubbing against his pants

>>19385281
>I wonder
I don't need to.

>>19385273
Every time he says “COOL” his dick becomes bigger.
This man had an erection caused by a coffee grinder, let that sink in.

>>19385299
Markus "LongSchlong" Schollmayer reviewed the new Eureka Atom XL grinder together with the new tamping station. I believe he is not erect.
https://www.youtube.com/watch?v=Z_z7D4KHOuM
Cool grinder btw.

>>19385318
That’s because electric grinders doesn’t have SOVL

Milanman have you tried this roaster?
http://www.hodeidah.it/

>>19385331
Nope but I had it in my list.

I decided to go this route: specialty and Italian blends. Aeropress and moka.

Today I started the Mokaflor Bernini Italian blend but I wasn’t impressed, I need another try tomorrow.

So, the idea is to use Italian blends in the moka and specialty coffees for the Aeropress, ideally, so I can go back shopping for coffee at local small roasters while ordering the specialty online.

So far, the best Italian blend I’ve ever tried in my moka is still the Torrefazione Continental 100% arabica.

>>19385349
>Nope
>but I had it in my list.
anon wtf? you're not really from Milano.

>>19385349
This is a precious website with the addresses and websites of EVERY single roaster in Italy, from small to bigger ones that makes coffee for the (((GDO))), and you can both browse per region and city/province.

https://www.beverfood.com/torrefazioni

Here the pdf which has a fuckton more info and links, it also includes the companies that build coffee machines and many other stuff.

It’s in Italian and English so it’s useful to find roasters that sell their coffee online in Europe.

https://www.beverfood.com/sigledownload/?perma=annuario-coffitalia-caffe-italia22

>>19385370
It’s not far from where I live, I should go.

Also you need to understand that Milano is super congested and full of traffic, it’s not easy to travel within the city, unless you take public transportation, because there’s zero parking space.

I live in the city outskirts where it’s full of green, not in the gray globohomo city, if I want to go where all the good stuff is I need to take the sub(human)way and since I can’t stand niggers and other non human life forms, I tend to totally avoid using anything that it’s not my own car.

>>19385404
Yeah you should go.

>>19385404
Also i understand, same situation in my city.

What's the sleekest gooseneck kettle I can get for under $200 to impress my mother that's not the Fellow Stagg?

>0 isn't on a multiple of 5
pain

>>19385482
Does it have to be electric?

>aeropress bundle comes with less stuff now
Aeropress bankruptcy in our lifetime, sisters.

>>19385482
Your mother won’t be impressed by a kettle, and I see gooseneck kettles tossed on the side of the road and in thrift stores now so maybe go dumpster dive for the one she deserves.

>>19385404
Is this the trabatti spammer? Yeah I’m thinking he’s a total schizo
Captcha: KYYYS

>>19385482
>under $200
sorry doesnt exist.

>>19385726
Of course its the trabatti spammer.

should i have a goff for lunch?

Blueberry bomb just dropped bros
>>19385833
Feel bad for “men” who are afraid to ride the bus, much less roast their own beans
>>19385866
Yes

>S Tier: Mcdonald's Iced Coffee
>A Tier: Grocery store bought instant coffee
>F Tier (Waste of my fucking time): The rest

thread needs more coffee waifus it's all I come here for I don't ever read any of your posts guys gotta say

>>19385952
Women don't drink goffee because they are too low IQ to understand anything more advanced than a keurig or nespresso

Is hot bloom cold brew a real deal or pure meme?

>>19385966
Anything that takes longer than 5 minutes to brew is a meme

>>19385930
Mine won't be here until tuesday :/ How does the Sandoval smell?

Can someone post that comparison table of coffee grinders? Please and thanks anons

>>19386094
Here you go boss.

>>19386104

when i'm travelling and can't have real milk i'll use powdered milk for my coffee but it doesn't mix right into hot coffee and clumps up. solutions?

>>19386122
Yeah drink it black dummy
>noooo its yucky
Dilate

>>19386104
what if he needs a vertical crank bench mounted hand grinder?

>>19386122
>he puts it directly into the coffee
fucking actual dipshit faggot moron.

>>19385974
Smells like sweet corn at first, and then tobacco after a few whiffs.

>>19386165
You should have realized long ago that noone is close to being as autistic as you are.
>>19386182
Based. Can't wait.

>>19386169
why are you bullying yourself

>>19386104
>>19386165

>>19386265
LOL so I made that in april, with the usd price clearly stated, and it took aussienon another two full months to realize the AUD price?

>hot coffee is considered good
>iced coffee is considered good
>coffee is that is some temperature in the middle is considered undrinkable for some reason

>>19386289
i have schizophrenia anon.
>>19386265
:)

>>19386292
Who are you quoting?

>>19386303
The people that feel the need to buy heated mugs or microwave their coffee.

>>19386299
There's no blaming webdevs for this blunder. You knew the price and your subconscious mind suppressed the info to protect you.

How often do you forget put filter in or insert plunger?

>>19386356
nope webdevs get the rope all the same

should i get this for my hand grinder?

>>19386495
no

>>19386499
yeah i was pretty sure it would make my coffee sour and leach metals

>>19386132
>brown hands typed this

>>19386265
>$1000 grinder
>Made in China
>ISHYGDDT Diggity Doo

>>19386408
Are you trying to make me reply? Im here anon if you have questions

>>19383744
K4, 100 clicks, medium dark roast with a 1:15 ratio, maybe 90°C water, in my melitta turned out pretty tasty. Grind size was way more consistent than before and there was no especially sour or bitter taste to it. My only "problem" with it is that it was kinda weak for my liking. From what i understand i could try to fix this with either a higher ratio or longer brew time?

>>19386604
Grind finer/agitate more/brew hotter/tweak recipe. You've got a couple "dials" to turn. Experiment a little. I'd go 5 clicks finer+5 degrees hotter and figure out what changes.

Is Aeropress's new flow control cap thing any different from fellow prismo?

>>19386863
>hi I know this is a lego subreddit but I have some duplo questions if you dont mind

>>19386863
No

>>19386863
Yeah you get less stuff for the same price

if tea drinkers can get tea drunk supposedly, why havent i heard of coffee drunk? its the caffiene doing it, i thought.

also curious if anyone has managed to convert some that 'doesnt like coffee' to drinking it.

K6 arrived from frogland, in a couple of hours im gonna testrun it

>>19387048
Hope you enjoy it

Anyone put honey in their coffee? I want to experiment with it and looking for ideas other than simply adding a teaspoon in espresso or cappuccino

>>19387017
Coffee doesn't have cha qi

Started the Mokaflor Bernini™ 100% Arabica classic Italian blend, tried both in the moka for dem feels and Aeropress for a faux espresso.

End up liking more the latter for some reason, but there's one problem.

>pic related: the beanz

The recipe I followed:

>JX Pro @ 1.7.0
>21 gr beans
>160 gr boiling water (3 Italian small cups minus puck retention)
>30 seconds bloom with 60 gr water
>added 100 gr water and stirred 10 seconds
>rest for 1 minute
>press

The flavor was very good, it was concentrated, the colour was the same as a moka pot coffee but there's a problem: the fucking filter cucked me out of the grit and the oils, so the body was lost. This is not good.

Aerobros, how can I solve this issue? If I buy a metallic filter like the one sold by Aeropress or one of the other products (such as the one that comes with the Prismo attachment) would it allow grit and oils to return the lost body to the goffee?

>>19387391
Sorry for the fucked up light and flash but it's dark in my kitchen now

>>19387401
>it's dark in my kitchen
Why is your moms lover there?

>>19387407
Nah, it's summer and in the afternoon I have to open the roller blinds to block the sun

>>19387391
have you tried poking holes into the filter to let the oils through?

>>19387458
Nope, I’m autistic and was thinking of placing the upper filter of the moka in the exterior cap to see how it changes

>>19387343
skill issue.

>>19387391
>>19387401
Beautiful beans anon. Cherish them.

>>19385930
thumb's fucked mate

When making an iced latte, should I pull shots directly onto the ice or into a separate cup then over ice?

What does /ck/ know about pesticides in coffee? I never see people talk about it unless I search for it. I've heard in south America they can use whatever agents they want that are illegal in the first world.

>>19387474
Water has no flavor so you don't want espresso melting ice. Brew it in a freezer chilled milk pitcher

>>19387391
>the body was lost
Why are you stating this like it was a surprise? Dont you know how a fucking filter works?

>>19387493
Paper filter =/= metallic filter

>>19387505
Whats your point?

>>19387486
i guess you could only buy fully washed washed specialty beans.
or swiss water decaf.

>>19387513
My question is: since the paper filter filters everything, would a metallic filter allow some particles and oils to pass through so the coffee is not as clean as it is when using the standard paper aeropress filter?

>>19387523
yes

>>19387493
>>19387513
This is a general. I love shitposting but please don't do it here. Thanks

>>19387529
Lol

>>19387391
isnt bloom useless for aeropress? i thought the whole point of it was to stop channeling for pourover. and you are stirring anyway.

Picopresso 16g @115 clicks on J-Max with Brazil/Guatemala blend medium roast. Made into an americano for maximum sippage. Comfy.

>>19387486
i know illy are pretty anal about where they get their beans from, according to a doco/vertisement video. stuff like that might prevent them trying to poison them.

>>19387552
>isnt bloom useless for immersion?
yes

>>19387528
Ok so which metallic filter do you suggest me to buy?

>>19387568
i dunno i don't use estropress. stainless steel from aliexpress, check wich pattern, width holes & rim edge you like most.

>>19387568
or chink prismo
YRP Prismo

>>19387555
Nice, that's very close to what I drink when I'm travelling for work - 16.5g at 120ish clicks on my JX Pro with 40g out of the Picopresso and usually a medium Brazilian natural.

Give me one reason I can't just wet my espresso puck under the dripping shower head to preinfuse and bloom before locking it and pulling the shot

>>19387691
you can :)

>>19387626
Yeah I'm also working out of town but only had access to a 1g scale so idk it was somewhere between 15.5 and 16.5g I guess. Only 36g out and I cut it short cause it was taking a bit longer than normal but it was still delicious.

>>19387705
It's a surprisingly capable thing, the Pico, I'm impressed with it.

It’s time for afternoon iced latte with moka goffee.

>>19387602
Thank you.

>>19387735
>Moka

Speaking of which…

My collection is growing strong bros, Alberto would be proud of me.

>>19387735
Enjoy your goffee anon.

>>19387743
S O V L

>that morgandrinkscoffee bloke being substantially bigger compared to when they won the barista tourny
is this what oil in your coffee does to you?

>>19387074
Kek

Yeah its very capable. Grinds quickly and not too bad grind quality. Had a good cup of ethiopian heirlooms with it

I've been using a K6 grinder for months and I can't get the light, fruit, floral flavors from my light roasts like I was getting with a shitty burr grinder or blade grinder. It's like the hugely varying grind size out of the low quality grinders gave me a flavor I liked more. With the K6 I try grind sizes from 50-100 and using the same method of pour over and Aeropress before and I can't match the flavors I used to get.

>>19387467
LOL

>>19388354
Grind a batch coarse, grind a batch fine, mix to your desired level of unevenness.

Which of these 3 beans should I get next? All washed

>Origin: Ducurai Village, Ermera, Timor-Lest
>Notes: Green Apple, Vanilla, Fig

>Origin: Coto Brus, Puntarenas, Costa Rica
>Notes: Lime, Caramel, Snow Pea

>Origin: Sidama, Ethiopia
>Notes: Peach Candy, Orange Blossom

>>19388526
Sidama
But you should really get some sumatra and give it a full city roast

>>19388526
Timor-Lest

>>19388526
The first.

Can I have an overnight cold brew aeropress recipe you trust?

>>19385930
your legs look like mine when I went on holiday

>>19388558
>overnight cold brew aeropress
that is a LOT of contact time with plastics

how many level tablespoons of coffee should i use for 8 ounces of water in a pour over?

>>19387473
Some thumbs can bend backwards, it's a genetic thing. Mine can, my mom's can't.

>>19388561
Yeah but it’s cold water

How to make decent coffee in a moka pot ?

I have one like this and it makes extremely bitter coffee. I've followed this guy's advice:
https://www.youtube.com/watch?v=BfDLoIvb0w4
-pre-boil water
-low flame, on a frying pan
-shut flame off as soon as it starts flowing (or at least remove the pot for a few seconds to avoid overheating)
-cool it down with cold water as soon as it starts spitting steam

What the fuck am I doing wrong ? The coffee this makes is undrinkable.

>>19388736
Welcome to moka. You either cope and pretend its the best, or flood it with milk and sugar.

>>19388736
Dude please if you’re using moka pot listen to the people who invented it, it’s not rocket science for fucks sake. Discard all the subhumans you people IIT like, Hoffmann & company, listen to the motherfucking Italians (me):

>take the fucking moka pot
>fill the boiler with room temperature filtered water (either tap or bottle doesn’t matter) and stop when the water level has touched the lower end of the safety valve
>take the funnel inside the moka and fill it with beans until they’re levelled or a touch more, it’s doesn’t matter because we’re lightly tamping the coffee (yes we’re fucking doing it)
>grind the beans according to the coffee you’re using and roast level (lighter roasts have to be finer and dark roasts coarser but the grind has to be coarser than espresso size) see pic related for my grind on JX Pro @ 1.8.0 ~ 2.0.0 range
>toss the ground coffee in the funnel and level it, then lightly tap it down with your fingers to level the excess powder and make a flat puck
>screw/close the boiler to the upper part of the moka pot, tightly
>place the moka on the smallest burner you have (the flame should never exceed the moka pot footprint) and turn the stove on medium-medium low
>the lid has to be open for the whole time to avoid the upper chamber becoming too hot and the steam “overcooking” the coffee when it’s exiting the chimney
>when the coffee starts to pour, keep an eye on it and if it’s exiting too fast lower the flame a bit
>when the coffee turns blonde and bubbly, immediately turn off the stove and let the residual heat/pressure finish the brew
>when the moka has finished and it’s done, take a spoon and stir the coffee
>pour it and enjoy

>>19388748
You’re an idiot and the reason why people itt meme us.
Moka pot coffee isn’t bitter, to paraphrase the other schizo anon, it’s a “skill issue”.

Just use coffee that’s supposed to be brewed with moka pot, so medium to dark roasts only and don’t be a Northern European or American faggot who wants to subvert the rules and complain that his coffee tastes like shit.

>>19388785
You're posting pictures of a moka pot you used for a month before realizing it was broken redditard. Cope harder, email more.

>>19388775
Thanks, that's the thing I was already doing.

The grind is coarser than espresso.

Maybe I'm putting too much heat into it.

>>19388793
The coffee it makes is good, broken valve
or not.

Now you’ve really annoyed me, get fucked and ignore my posts from now on and get your meds so you stop getting triggered by my posts.

>>19388800
Which coffee are you using?

With my pot I can go as fine as the coarse end of espresso range, but I can’t do the same with a Bialetti pot, you need to find the perfect spot for your own moka.

If the coffee is bitter you either grinded too fine or you let the coffee boil, or you’re brewing robusta trash that’s bitter as fuck by design.

When the pot bubbles and gurgles remove it immediately from the heat source and remember to always keep the lid opened to allow the steam escaping from the chamber.

I brew 100% arabica and never found a bitter coffee at all (I use stainless steel moka pots), but being a highly concentrated coffee full of grit, a pinch (little amount) of bitterness is normal and you can offset it by adding a small amount of sugar to rebalance the cup. Don’t be afraid of adding just a pinch of sugar, it makes the coffee taste better.

Of course if your moka is dirty as fuck full of rancid coffee oils then this can be your problem, but I don’t think that’s the case at all.

Look at the flame under my moka: that’s what you need to aim for (even a bit more if you like), just don’t let the flame exceed the boiler footprint. When coffee starts being brewed you can also lower the flame a little.

Even Alberto knows that aluminium moka pots belong in the trash or (if they’re vintage) on shelves in a museum…

>>19388800
Kneel in the direction of Ferrara, Italy, and say a prayer to the Moka master himself and ask him to bless your future brews.
If your heart is pure then you shall make good coffee with your moka pot.

>>19388915
So good you've begged for help here, on reddit, and through various customer service emails for weeks.
>inconsistent brew, early bubbling and gurgling
says it all

>>19388942
Inconsistent as the flow was inconsistent, the flavour is always good and I can taste all the aromas from my specialties.

This shall be my last post replying to you.

Now please fuck off and leave me alone. I won’t stop posting ITT no matter what you’ll write.

>>19388953
Yeah I'd imagine you're getting more aroma after switching off of nespresso pods and the preground they give out at italian hostels.

>>19388924
based goffee stand

>>19388653
exactly

Made cold brew in a jar for the first time, I used pre ground coffee for moka because yes.
Now it’s resting 12 hours in the fridge.

>>19389052
report back in 12h
godspeed

>>19389164
Yea anon.
I will use a strainer to remove most of the fine coffee and then use the aeropress for another round of straining.
Hopefully I will have a crystal clean coffee.

The ratio is 1:8 so 88 grams of coffee and 720 grams of water.

>>19388736
I tamp down pretty hard but leave room in the basket of my 3c moka. That's something like 1/3 to 1/2 remaining basket. The electric hotplate is easy because I just set that to full heat. Straight on the gas range, I think I get the best results about mid heat. That range likes to burn out of control hot. You just want an even and reasonable paced brew.
If espresso is 9 bar over 30-45 sec, moka is 1-3 bar over around 90 sec.

>Mokapot isn't bitter >:(
>Bitter is normal
>Don’t be afraid of adding just a pinch of sugar, it makes the coffee taste better.

>>19385930
>shaved legs
>schizled tan
Hello there mister cyclist

>>19388526
>Notes
almost 100% worthless info.
this outs you as a newfag.
but i would get the first 2.

>>19388775
>>19389311
>>19388748
i wish every night that you faggots kill yourself.

>>19388736
you better be using a 6 cup moka.
boiling water in base
fill basket with coffee, no tamping or pressure on the coffee just level it off with the back of a knife or whatever.
place on the smallest burner(you said flame so i assume gas)
max heat(or the highest setting that makes the fire be the same size as the base of the pot)
wait until coffee starts pouring from the top, once the metal bottom of the top is covered with coffee turn to min heat
DO NOT TAKE IT OFF THE HEAT OR TURN OFF THE HEAT YET
the coffee will slowly rise, you will need to eyeball this. once the coffee gets halfway to the bottom of the spout turn the heat off
the residual heat will keep brewing coffee
when the coffee reaches the bottom of the spout take it off the stove and run the base under cold water for 15ish seconds.
optimal coffee yield should be between 150 and 160 ml from a 6 cup pot using this method.
optimal time 3 ish minutes
THIS IS JUST A PROCEDURE
GRIND SETTING WILL CHANGE COFFEE TASTE
GRINDER USED WILL CHANGE COFFEE TASTE
BEANS USED WILL CHANGE COFFEE TASTE
WATER USED WILL CHANGE COFFEE TASTE
oh and a recommend using an E&B Lab competition filter :)
literally everyone else in this thread is retarded. yes even mr italian "muh stainless steel broken moka" anon.
if you know how to get good beans
if you have a good grinder and the right setting
if you use the correct technique
and you still dont like the coffee its either just your own personal taste preferences OR you have a skill issue.
(also make sure you wash out your moka every every use and keep it in tip top shape :) )

>>19387743
>>19387735
Based Moka Bros

>>19388526
Timor sounds nice

>>19388574
https://honestcoffeeguide.com/tools/coffee-to-water-ratio/

>>19388736
>Grind slightly coarser than recommended
>Don't pre fill the water
>have stove on MED, not MED-Lo

The MED-LO heat keeps it on too long overcooking despite the lower heat. More to go wrong with pre-boiled water and easy to burn. Pour as soon as you hear the first actual burpy foamy gurgle.

Best way to learn to use your scale to find what gives you the best yield and flavor. The moka pot is a fickle bitch but it's the best cope for not having a real espresso machine

The Rwanda Nyamasheke is really nice. Silky body, cinnamon, caramel and tea. Gonna try the Sandoval tomorrow, I've got one (1) last v60 filter for it. All I can say from munching a bean is that it's definitely a Colombia.
>>19387473
>>19388595
I always knew I was different...
>>19388560
Based
>>19389448
Hello
>tfw r/velo is still private

>>19389728
>>tfw r/velo is still private
>not going exclusively to /cyc/ to talk about bike racing with fellow berts
ngmi

>>19389568
Just say you don't know what you're talking about and move on.
captcha:PSHN0

>>19389735
Boring, for me it's cat 6 racing at stoplights

you fags can seethe all you like but i am objectively correct.

>>19389767
>you fags can seethe all you like but i am objectively correct.
Correct about what? There are over 140 posts in this thread and nobody knows what you are referring to.
Fucking retard.

>>19389775
i think its the moka schizo

>>19389815
>i think its the moka schizo
Are you sure it's not the trabatti schizo?

>>19389818
trabatti schizo is the "muh stainless steel broken moka" anon
who i made fun of in my post.
so no it isnt him.

>>19389815
Even worse. Its the rok schizo manicposting.

>>19389860
someone asked for moka advice and i woke up to a bunch of dogshit advice and shit posts so i had to fix it.
back to bed now.

>>19389878
I find it funny trabattitard was begging you for help three weeks ago, now he's larping as an expert and telling people to sugar their coffee. Take it easy schizopal.

>>19389052
>fridge

'yer suppose to do room temp, ya dingdong.
leave it out on the counter.

>Coming on 0300EST on Saturday morning.
>Enjoying a cortado like always
>Hope good goffee finds you this weekend.

what country has the best coffee?

>>19388942
Holy schizo.

>>19389379
pinch of sugar - tablespoon of salt

>>19389722
>The MED-LO heat keeps it on too long overcooking despite the lower heat.
It could be this. I'll try again.

Thanks everyone for your advice.

Second cup of k6 filter coffee this morning. Man this Yirgacheffe Shale is toffee and apricot forward and works really well with the grinder. And this setup is perfect as im not in my home. Didnt realize before how important the travel grinder is for life quality. Im sold on hand grinders for this purpose. I dont think I would like this extra work as a part of my morning routine at home but I gotta pit it against the encore at least once for a comparative tasting. Remember to take your meds moka bros and much love

>>19389534
The convenience and ease of the moka pot enrages the espresso consoomer.

>>19390164
well burundi ofcourse anon :)

>>19390179
what method did you use?

>>19390208
Regular v60, although no scale since I wasnt home but im pretty good at eyeballing 32 grams

>>19390256
The water is harder to judge I guess. Or do you pour slowly until you reach the top and stop?

>>19389052
Here after 12 hours.

I actually let the cold brew in the fridge for 11 hours since I used fine grind which had a touch of robusta, filtered with a strainer to remove the bigger part of the sludge and then strained again using the Aeropress, just 1 time.

The flavour is a bit bitter but I tried just a little bit of concentrate without diluting it, overall it’s very pleasant and I can 100% say that this pairs very well with milk.

The coffee I used is a pre ground Segafredo “MASSIMO” blend for moka which is 80% arabica 20% robusta.

720 grams of water in - 510 grams of coffee out.

>>19390461
A little bit of the coffee in the small coffee cup, just to show that apparently it’s been cleaned and filtered correctly.

>>19390461
>>19390465
Beautiful color. I've found cold brew to pair extremely well with milk. Best way to make picrel at home.

>>19390316
No, I had to guestimate, I think I hit 500ml or just below but we'll never know for sure

>>19390487
Thanks anon.

I have a question: since it was ground for moka and brewed for 11 hours, how much caffeine does this cold brew have, considered that there’s a bit of robusta inside?

I was thinking of adding 50-60 grams of it to 200 grams of milk, once per day until it’s finished.

>>19390506
Not sure how much gaffeine there is but it should be fine.

>>19390542
Ok anon, I’ll keep the dose low just for safety. 1 cup of cold brew per day should be fine, plus 2 moka coffees per day.

>>19390559
*1 50 grams cup

Alberto bros…

>>19390586
IT’S OVER

>globohomo "AI" prefers globohomo
imagine my astonishment

Lel

>>19390628

>>19390631
HOLY BASED

How do you clean your moka pot? I know the directions say not to use any detergents or abrasives, but what happens when nasty rancid coffee oils build up in it? Is there a soap that’s “safe” to use? I just wash it out with hot water right now

>>19390773
If your moka is made of lolaluminium use a brush (the same you use to wash your teeth or to clean bottles) with medium/soft bristles and scrape as you wash with hot water.
A single drop of delicate soap won't do damages but keep in mind that aluminium absorbs the fragrance and it will be released in your coffee.

If your moka is made of Chad stainless steel literally use a stainless scourer and have fun, then rinse.

With both moka pots you can make a bath in the boiler with 2-3 teaspoons of white vinegar, then cover the valve with hot tap water and stir, let the solution work for 2 hours at least and brew a "coffee" (of course don't add coffee, just the empty funnel) so that the solution boils and gets pumped in the upper chamber. Let it rest until it becomes colder and rinse the pot, this will also descale the entire moka pot.

After you're done brewing, rinse everything under tap water and dry, especially the upper chamber interior, with a paper towel: you'll see the coffee oils being absorbed by the towel.

Why does this thread always die during the weekend?

>>19391015
Because coffee is a wagie cope

Fellow Prismo for the Aeropress

OR

E&B labs Aeropress filter pro 150-200 micron?

I read that the fellow filter is 150 micron but there’s also the valve attachment, however it costs 2x the E&B filter.

Is the valve really necessary?

>>19391367
The valve is basically to let you do the inverted method without actually inverting your aeropress. Whether you want that or not is up to you.

>>19391387
>>19391390
how many microns to filter out microplastics?

>>19391402
>microplastics
>micron
>micro
macron

>>19391377
Whatever allows me to recover the oils and the body that the (((paper filter))) steals me

>>19391015
busy with other shit mate.

>>19391424
Just buy a small square of couse mesh on ebay and cut it out in a circle

>>19391443
*coarse mesh, fuck autocorrect

Update on the Sandoval:
The roasted beans smell like pic related kek.
The taste is refined, like mango sweet tea, with the typical Colombian flavors taking a backseat (thankfully imo) and smooth acidity at a city roast. A really nice cup for a Saturday morning.

>>19391443
How coarse?

I was looking at 150 micron or even 200, I want a texture which is similar to the moka pot when I make the fake espresso and other dark-medium roast coffees.

I need the stainless filter, ok, but I’m not sure about the valve of the prismo which also increases the pressure (plus it allows me to brew vertically without losing coffee before time).

The Prismo is 34~44€ and the E&B filters are 18€ each.

>>19391015
Italian retards chased off all the old regulars.

>>19391488
>E&B 200micron
16% open area

>>19391576
Translated?

>>19391507
Can you point to where the bad Italian coffee people touched you.

>>19390179
That K6 will make your moka shine Anon and it shits on the Encore in regards to ultra fine particles.

>I like size 80 for a moka grind

>>19390461
Anon, just crush up beans with a rubber mallet and paper towels than using preground. You need coarse grounds to prevent bitterness.

>>19391691
But he wants the fine particles (and the large particles)

>>19390604
he's not wrong

>best $200 espresso machines
>moka hate
>moka is just as good as espresso
>instant coffee poster
>Brazil has no good coffee
>German and Italian cocks

>Alberto is just mad the Germanic hammer wins again.

Anyone use a ZP6 with an AeroPress or moka pot? How's it working out?

>>19390773
hot water and your fingers.

wipe with dry rag or paper towel. be sure to get threads

>>19391015
people are doing things

>>19391360
people have things to do on Saturday

>>19391472
nice

>>19391615
Less open area compared to the 150 micron. So despite having bigger holes it has much less. And with less open area, the higher the pressure.

>>19391742
Isn't this good though, if the goal is using it to brew espresso/moka styled coffees with good body?

>200 micron better than 150

What about the lack of the valve? That adds extra pressure too.

>>19391696
I know anon, it was just a test because I don't want to use 88 grams of my Italian blend.

The bitterness is mild, really, if you dilute the concentrate it disappears and it has a very nice flavour.

Next time I'll buy extra Italian blend to make cold brew with a coarser grind, yep, but so far as an experiment I enjoyed it and reminds me of cold moka coffee, but cleaner of course.

I can't also wait to strain it with the aeropress + metallic filter to remove the sludge but keep the oil and fine particles that gives me that full Italian THICC body I crave.

>>19391791

As long as you had a good cup of goffee, it's all that matters.

How do you make cold coffee?
>Hot brewed over ice
>Cold Brew
>Refrigerate brewed coffee

>>19391818
Refrigerator brew overnight

>>19391818
I use these stainless steel chilling stones, put them into a stainless steel jug that has been kept in the freezer for 30 minutes and brew/pour the hot coffee inside.

The thermal shock locks the volatile compounds and the goffee gets chilled too.

>>19391849
<---

I use these because they don't melt and dilute the coffee.

>>19391855
While true they do a much worse job at cooling

>>19391783
i'm sure there is a merchant trick like because the 150 micron has more open area, it allows you to grind finer and therefore also increase the pressure.

>>19391901
So which one should I buy then: 200 or 150? :3

>>19391908
go for 150 if you've got a good grinder would be my guess

>>19391914
Thanks anon.

I have a JX Pro.

Now I have to understand if I need the prismo cap and then I'll buy either the fellow or the E&B.

>>19391916
prismo comes with a metal filter also i believe

>>19391742
>>19391901
Not that anon, but your statements are colliding here, which is the correct one?

>Less open area = higher pressure
or
>More open area = higher pressure

To me it looks like the 200 micron has LESS open area (18% vs 26%), so more pressure: https://www.eb-lab.coffee/new-products/d62fi20

>>19391925
Yes, 150 micron too.

It makes me mad that the prismo costs more than the Aeropress...

>>19391928
More open area => less pressure
but holes smoller therefore allows to grind finer, and only when finer then higher pressure because path for woter is much harder to traverse.

for same grind size 200 has more pressure.
then comes the merchant trick with smoll ground and the theory is makes sense.

>>19391939
Yep, so go for the 150 micron. godspeed.

finished my 100% arabica blend. only have a blend with robusta left. really not that bad, this blend i mean not the robusta.

>>19391959
>Robusta

>>19391967
That looks cool, what is it and does it make the coffee better?

>pictures of Palazzo della civiltà Italiana wanted by IL DVCE in the background

Holy based and fascismo pilled

>>19391987
>the tank museum shirt

>>19391991
It's not casual

>>19391971
chicco d'oro

All the coffee gear you need is a kettle, a half-decent grinder and a V60/Aeropress. Anything beyond that is diminishing returns.

>>19391976
Email trabatti and ask faggot.

>>19392008
sorry we don't filter oils around here fatty

>>19391995
Beautiful beans. Cherish them.

https://www.youtube.com/watch?v=i1XqAiTsPtU

>>19391818
I make a hot brew with 40% less liquid and steep for longer, then I pour over the equivalent of 40% ice to bring it back to a normal concentration.

>>19392009
Look at this faggot going full alzheimer confusing people kek

>>19392018
Use goffee icecubes for addition instead of dilution.

>>19392015
thank you anon. one of the loyalty rewards is an actual 18k gold bean kek.

>>19391987
Moka bros, we are winning.

>>19391691
>>19391710
Im not the italian nerd and I almost never make moka wtf

>>19385260
>>19390808
Wash my moka pot, ELON.

Espresso anons tell me your god shot stories

I just got some new coffee that's 3 days from roast and I just wanted to taste it even though its too fresh. My first shot choked, it choked bad. I don't know why i ran it, I always worry about dirty coffee backflow in the machine. It finally starts trickling out, it didn't flood the bottom basket that evenly. It looks like a stupid pointless exercise, I'm falling for the "taste every shot" meme.This is a really slow shot, like around a minute, I didn't time it. I stop it at 1:1 because if I'm tasting this channeled garbage I'm not waiting longer than that.

It was what I thought espresso should taste like for people spending thousands of dollars on this shit. It was actually sweet, not barely sweet that's really acidity. It wasn't bitter. It wasn't "kinda sour" like the better shots I have. It wasn't sour at all. And it's ristretto. And it's thick syrupy and smoky.

And I can't make it again. The shots look similar but they come out channeled diarrhea like you'd expect.

>>19392456
What grinder are you using

>>19392456
experienced these rare shots too. not so much nowadays. some 50s-60s 1:1 pure choco bomb sticky loads.

>>19392475
eureka filtro, I've opened it up and it has the espresso burrs in it before they refreshed it with filter burrs

>>19392456
Thats how the chinese guy who machined my new basket pulls his shots."Lungstretto" on 98high uniformity. Others call it a "low and slow" profile, almost similar to a slayer shot. I was pulling real fucked up 2 minute choked cold water extractions on a flair signature a couple years ago, now I'm ripping 8-15 second yeeters with a high flow low resistance basket. Coffee is weird, espresso is weirder. Quotes from eaf discord.
>Lately, a couple coffee-geek friends of mine are exploring the new way of extraction. I coined the word for it “Lungstretto”. Basically it’s long extraction like Lungo but smaller yields dose like Ristretto. The result is amazing for medium or dark roast. Balanced, round and sweet.
>And this way of extraction is really challenging. It need a unimodal grinder at the espresso setting to do it properly using a cylinder shape basket. That’s the place that the cone shape basket has a advantage. It’s much more tolerating and way easier to dial in.
>Also I call that style shot low and slow. Basically a choked shot that pegs out the OPV and reduces flow below 3ml/s. Low and slow flow. We've been telling people ride out choked shots for awhile and just wait until it hits ratio. It's a lot better than people think it is.

>>19392535
>chinese guy who machined my new basket
anon think about all the cadmium

>>19392535
does he say anything about headspace?

I think its weird I don't hear a lot about headspace in espresso. You'd think how much the shower head was supporting or compressing the puck would be a factor people want to figure out. I dont know if I want to grind coarser and pack that shit or grind finer and give it room.

>>19392574
overfill and underfill 1g your basket on purpose. then try fine grind & then coarser grind, and see for yourself. bonus points if you report back your findings.
https://www.youtube.com/watch?v=IHw4CGrX_AQ

>>19392567
Kek

show your granita /ctg/

>>19392574
I just watched a vid that talked about headspace yesterday lol. Yeah its a thing people know about, but espresso shit is just esoteric. I'd start using papers and a thin top screen if you're not already. Bottom paper is going to mitigate alot of that channeling and even out your flow rate for those finer/fresher shots. Those eureka burrs are about the exact opposite of the unimodal burrs pcl is using so you may want to look into a more "truncated" or cone basket. The one he's talking about here isn't on aliexpress yet but should be soon. Headspace talk at 4:20
https://youtu.be/4dRYw8yl_dg?t=260
https://www.instagram.com/p/Cs1gnHPJ_DN/

>>19391991
a e s t h e t i c

anyone else take a "coffee vacation" where you go back to basics for a couple weeks for a palate cleanse?
im enjoying mine.
:)

>>19392456
update: I noticed my choked shots were never as slow as that good one. I started feeling my pucks and I realized they are exploding in the middle every time

>>19386883
>mad that a $30 piece of plastic mogs his $2000 home espresso setup
lel

Found this in Lidl for 10 eurobucks. Should I?

>>19393997
>10 eurobucks per kg
>bold & chocolatey
>10 strenght
>dark roast
>signature blend
>should i?
why haven't you already is my immediate reaction

>>19394110
it's just 500g but yeah

>>19394112
Lidl is fleecing you.

I accidentally ground my beans for the moka leaving the grinder on espresso settings, now it’s on the stove.

If you won’t read a reply to this post that means that I’m dead

>>19394126
That one time where you really don't want to overfill over the valve.
GODSPEED.

>>19394129
I’m alive.

Curiously, the coffee was weaker than with it would’ve been with proper settings. Maybe there was channelling.

>>19394138
>finer grind
>weaker goffee
the geezer in vidrel explains it a bit at around 6m. "at a certain point grinding finer will reduce the extraction and strength, this is because the grinds are so fine that they're causing smol blockages"
just dial a bit coarser and you're golden.
https://www.youtube.com/watch?v=-BT7-yOUMDM

Enjoy the goffee

>>19394158
Thanks.

See you l8r with some cold brew extravaganza

>>19393029
yeah except i call it a "depressive episode" and stop roasting :)

french press or pour over (paper filter) or pour over (metal filter)?

>>19394452
pour over (paper filter)

>>19394452
french press. multiuse such as great goffee, milk frother & cold brewer.

>>19394452
viet pour over

If you filter oils from your coffee, then:

1) you don't like coffee
2) you should drink tea
3) you're a subhuman

>>19394500

>>19394500
Reminder that hoffman use a medical centrifuge to isolate coffee oils and they taste like shit

>Take job as barista at a small cafe in a museum
>Literally no one on staff has any knowledge about coffee
>Beans are left in hopper for over a week, some of our bags are 4 months old
>No way to do pour overs, we have a single brewer and an espresso machine
>Espresso machine is a "smart" machine, makes lattes automatically, but not good ones. To dial it in you need to call a technician, so I can't even try and improve the espresso
Is there any salvaging this place?

>>19394578
The difference between, say, Italians and the rest of the northern world / anglosphere, is that the first ones live their life without overthinking things, they just what they like and as they please while the latter always need to seek for a personal Jesus (aka Hoffman in this case) that has to guide them towards pure unadulterated peaks of autistic quests in order to over complicate simple pleasures of life such as making a cup of fucking coffee, that's why these cancerous populations brought us monstrosities such as tea like filtered coffee, pour over and drip shit, light roasts and acidity...

You animals should leave coffee to the italians and stop. They should be in charge of everything that concerns food, design and the pleasure of life because every time an alien tries to adapt an Italian idea everything goes to hell (see: Italian Fascism turned into Nazism).

>>19394578
>medical centrifuge
what's the difference with a non medical centrifuge?

>>19394578
>caffeine isolate tastes like shit
so you're saying you only drink decaf paperfiltered coffee my friend?
interdasting

>>19394621
Here anon, I fixed your gif.

>>19394637
thank you

>>19394598
>they just what they like and as they please
stopped reading here. italoids are mama's boys who sperg out at the suggestion that anything could be improved, that is why their coffee is dogshit by modern standards.

>>19394890
OOOOOOOOOH, the balls on this fuckin prick

>>19394908
anon, you are not allowed to have italian standards, you must conform to modern standards even if your tastebuds enjoy it.

Whole bean nose was strong fruity pebbles. Ground nose was also fruity pebbles but with distinct cranberry and sort of indistinct generic berry as well. Bizarrely, it smelled of ripe puerh while brewing; it had that exact dirt-like musty basement smell. About to taste it now at 16.5g in 250g grind setting 50 on a Niche Zero. What will I think of it?

>>19395030
post beans & goffee instead of label tax evader

>>19394598
>need to seek for a personal Jesus
You've been sperging out about an Italian homo for months.

>>19395049
The beans are in their vacuum canister but this is the getup

>>19394600
the price

>>19395071
Is that a hel or a fulla?

>>19395071
enjoy the cuppa

>>19395093
Hel 2E I got for like 30% off because it was returned to the store unopened

I swear this goffee still has notes of ripe puerh in the tasting. The immediate flavor is citrus and after that comes light caramel and berry, with that weird funky note at the end. Maybe just the natural fermentation in this case ended up creating that note.

>tfw the more chromosomes the more aromatics
>tfw arabica has 44 chromosomes

>>19395110
Ripe puerh is based. Good snag too. I managed to get a soncoz sgd1 for $200 earlier this year because the guy said one of the usb ports didn't work. Works fine after I updated the firmware. Got it feeding into a vali 2 while I decide what amp I want next. I had some delicious 15hr ferment Kenyan Othaya Gura a couple months ago.
>Varieties: SL28, SL34, Ruiru 11, and Batian

Please no actual audiophile shit itt Im sure theres a containment thread on /g/ for you. Its supposed to be a joke about russel dropletting melodripping ion cannoned bottled water yeet shots from a digital e61 emulating wifi enabled espresso machine drinkers, not an actual crossover

Goffee gang, "Iced Draft Latte" is actually pretty nice. Tastewise pretty much the same as any iced lattes, but the mouthfeel is really great, like this velvety svelte liquid entering & lingering in your mouth. It was my first try. Will definitely reiterate this manoeuvre.

Vidrel was my lighthouse.
https://www.youtube.com/watch?v=d6cqAxZ7vAQ

>>19394588
nope its over
also you cant even call yourself a barista by the sound of it.

>>19395299
Quan just got some arya v3s. I need to ask him whether those or hd800 pair better with milk drinks.

>>19395071
>1 small monitor
>65% tkl
>gaymer rgb
KILL YOUR SE-
>he has a schiit hel
ok you can live.

>>19394588
If they've given you some control over the product you can at the least ensure you aren't using old beans, so get rid of everything, and then try to find a decent enough bean for that machine that you can keep using.
Remember most people are going to be extreme coffee normies so you should try preparing taste tests so you can provide a basic level product. Most people don't care as long as there's no burnt taste from the drink.
I might also consider doing some cold brew because that makes the machine irrelevant? Or offer iced coffees made with instant?

>>19395336
Too late in the day for coffee but this inspired me to steam some milk, cadamom,carnation and vanilla with ice. Heavenly! Thanks anon

>>19395336
Commendatori

>>19394578
Every chemical tastes like shit when isolated

>>19395356
>65% tkl
ACKshually it's 75%

>>19395142
robusta only has 22 chromosomes

>>19395906

>>19395336
Enjoy the goffee

If my coffee feels too bright/acidic, then is it over or under extracted?

>>19396159
Unless acidity is part of the aroma of the coffee you’re using, then it’s the latter

>>19396192
I see, thanks. When I ground finer it seemed to get worse, so maybe that brightness is a part of the coffee's taste and I just don't like it. The notes describe: low candy-like acidity, medium body, and a full chocolate finish. I've only ever actually tasted the body/chocolate notes when the brew was at its hottest. As soon as it cools down a little I get that acidity, but it doesn't feel "low".

>>19385273
I fucking HATE the pedantic obsession with cooffee accessories that has developed.

I hope the Sun expands rapidly and sterilizes this planet so that your kind will cease to exist along with everything else.

>NEW THREAD
>NEW THREAD
>NEW THREAD

>>19396288
>>19396288
>>19396288