/ck/ - Food & Cooking

>>19195240
oh and these are the bags: https://www.amazon.com/dp/B0B8DP7BNM

>>19195138
>Is there major differences with vacuum sealers?
i got the nesco because it was cheaper than the anova at the time. but now anova is cheaper, so i'd just get that: https://www.amazon.com/dp/B08F8SMSC4?tag=seriouseats-onsite-prod-20

>>19195019
>The main difference between guanciale and pancetta/bacon is that the latter has a lot less fat and imho they don’t taste as good as guanciale, which is rare and more expensive too.
i wish things like guanciale were easier to find in the US. so good

>>19195043
>freeze them at their peak
pic related

>>19195013
>Will coffee stored in a vacuum canister give botulism?
no it will go stale faster. save an old bag with a 1 way valve and seal it properly and squeeze the air out, or suck it out through the valve. alternatively, buy a vacuum sealer and 4x6" bags that each hold 3/4 doses, and seal them at peak (after resting for a few weeks for light roast) and then freeze.

i have found that doing a very gentle manual vacuum ensures maximum aroma & flavor preservation. if you buy a bunch of expensive coffees like i do, you'll get a lot more value out of them and theyll never go stale if you freeze them at their peak. i dose from the freezer and reseal and throw back in the freezer and have found no discernible loss in quality by the 3rd/4th dose.

>>19194897
i can agree to not calling a dish something if it's changed, so thats why i say expresso for what i do and you guys can keep your high pressure coal juice as espresso

on a related note, can i call it carbonara if i made it with american bacon since there's no guanciale here?

>>19190793
>Finally some good fucking goffee.
i've been experimenting with very coarse yeet shots. fast fill then ~4.5g/sec flow phase @ ~1bar, 18:54

barely any crema and highlights acidity, sweetness, and bag tasting notes (if the roaster got them right)

me on the left

>>19007246
>You'd be shocked how good hand grinders have gotten in the past few years. Don't write them off.
I'm the guy with the max. I still need to do a side by side taste test for pourover because I don't think i can tell a difference between it and the ZP6 without having two brewed right next to each other. ZP6 is insanely good for $200

North Brooklyn recos:
L'industrie pizza
best pizza
robertas pizza
maison premiere cocktails & seafood
sey coffee
peter pan donuts
levain cookies

>>18975870
>Hoffmeme advises not pressing because it mostly just disturbs the grounds
don't disturb the french press grounds guys! BUT VIOLENTLY STIR AND SWIRL THE V60

>>18975786
oh and i forgot to mention again. Hoff loves swirling and stirring. if you are getting bitter notes cut back or completely eliminate those

>>18975725
do you have a recipe you like for hot coffee? I like to just modify those by replacing 30% of water weight with ice.

So modifying Hoffmann's 2 cup recipe would be:
1:~15.5 (slightly stronger ratio to make up for bypass brewing)
25g coffee
271g water
115g ice (make sure you arent using old ice that tastes like a disgusting freezer - ideally youll make your own from the same brew water recipe you use. i like ~50gh/15kh)
0:00 - 0:44 Bloom with 75g water
0:45 - 1:14 pour to 162
1:14 - 1:45 pour to 271
Total brew time should be 2:15 - 3:00 depending on grinder, beans, and most importantly taste

Also with this method

Once fully drawn down, swirl the coffee/ice until it is fully melted to fully cool it and dilute the concentrate you just made, then serve over more ice.

>>18975215
you probably agitated too much. for example a v60 that is nicely acidic i can make bitter as hell by pouring like a madman, or stirring/swirling too much.

what method or recipe did you use?

>>18968012
>any light roast from the grocery store
the light roast at the grocery store

help i cant stop

>>18941181
you just put aquarium pebbles in a cone and took a picture dont lie

>>18937774
>peculator coffee
coffee grounds getting "filtered" through a metal basket with huge holes, being extracted by the liquid coffee that is reboiled and poured back over the coffee bed. unevenly extracted & generally silty texture. i'd drink it over keurig with lots of cream and sugar but that's about it

>>18937459
whiskey rocks or frozen stainless cubes I guess if you don't want bypass. I like the ice bypass method (1/3 of total water mass as ice in the carafe). your ice just needs to be fresh ice made from good water so it doesnt make your coffee taste bad.

>>18937179
unless it's a top tier coffee shop, chances are you make better coffee than they do if you've got your aeropress process dialed in

>>18932734
>>18932708
>>18932172
>pressing harder than simply adding the weight of your arms
shiggy diggy

>>18927951
tons of roasters have a decent amount of honey process. a few of my favs are proud mary, black & white, or methodical

>>18930906
>portafilter doesn't fit anymore
check to make sure your group gasket is seated properly

>>18927623
>How bad are these
the main problem with cheap ones is they do not get hot enough to properly extract coffee and they do not sufficiently distribute water across the coffee bed, leading to uneven extraction.

if you spend more upfront, youll get much better results, consistently: https://sca.coffee/certified-home-brewer

tfw beans