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Discussion in 'Bad Dog Cafe' started by Torren61, Dec 2, 2020.
That's pretty fancy for a Bialetti mocha pot. Never seen one like that.
The usual pics. A Breville semi-automatic that makes 2 double shots each morning for us. These machines are good for about 3,000 double shots before the pump starts getting tired. We get 5 lbs of beans every 5-6 weeks and make great espresso by controlling the process.
Archetype_breville_870XL by archetype posted Apr 26, 2019 at 2:15 PM
Archetyhpe_espresso_5lb by archetype posted Apr 26, 2019 at 2:15 PM
I just quit drinking burned "coffee" at all shops including Starbucks. I instead, order an Americano, which requires a fresh grind, fresh shot of espresso (not burnt like the coffee), added to hot water back to coffee strength. Fresh by design. I think a grande Americano at Starbucks is $3.23, when you don't have time to make a cup at the house and fill a traveler.
We have the same maker, its a good product. But Yikes, we are probably making four double shots a day. At that rate, we will hit 3000 shots a year from Christmas! Are these repairable?
I’ve been roasting my own coffee for almost 20 years. The variety of available green beans is huge (www.sweetmarias.com is one place I buy from) and they can be had for $5-6 per pound. Nothing beats fresh roasted and it’s good to see that even where I live there are several roasteries that also produce high quality coffee.
I grind with a burr grinder and use a Bodum French press to brew it. I roast to about a medium city, never too dark as you lose too much of the origin flavors. Over the years I’ve tried coffee from most of the world’s coffee producing areas - well, except for kopi luwak from Indonesia! - with my favorite probably being Kenyan. I never add milk or sugar, or anything else.
I will admit to also owning a Bialetti, a Nespresso machine and a 14 cup KitchenAid drip maker for when we’re entertaining a large group of barbarians.
Back when I was married we had a family ritual that allowed one McD dinner per week.
The rules were that it could be any day and the the kids (3) decided the day.
After the day was decided (and they loved the whole process), we all piled into the car.
I decided who, on a rotation basis, who got shotgun, who in turn picked the radio station. Important and non-negotiable.
Off to McD.
I would sit in place at the window until we received our order. Food and change verified by the kids.
Either the food order or the change were off about half the time.
The trick is, don't vacate your spot until the transaction is successfully completed. It would be wrong frequently and it amused the kids to catch the errors.
I buy my beans from these folks: https://rookcoffee.com/collections/coffee. I'm a big fan of their Ethiopian coffee, or the Guatemala. Grind and brew in a Chemex. I keep a Nespresso machine in my office - which is good for a quick espresso.
Only Starbucks I’ll buy is their cold brew (not iced coffee) .... it’s rich, mellow, and somehow chocolatey...love it, will buy an occasional bottle or packages of single serving pods to mix at home...my usual caff brew is actually terere yerba mate (cold infused loose leaf yerba mate). Great stuff, and it can be reinfused a few times over a work shift....looks like grass water, I buy it in kilo bricks, but I drink it a lot more than coffee anymore
@KevinB- you are my new hero!
I use a french press everyday that makes about 2.5 cups and normally we buy whole beans, for sure going to try roasting now. The local 7-11s now have a machine that grinds and makes the coffee by the cup automatically, it is fantastic! All for under $2.
Living off the grid, we go manual for both grinding and and espresso making. I drink just about any coffee, but after weaning myself off of sugar about six years ago, I can taste the soil that the coffee beans were grown in. So, I have become quite the coffee connoisseur nowadays. I have been a big French press fan for about 15 years, but I have switched back to pour over to lower my triglycerides. It is a theory and it is working after about a year. I must admit, I miss the french press method (we have four sizes). Quarter century ago, I percolated my coffee, but that is way too harsh IMO, but I loved the aroma and listening to it percolate.
My coffee tools:
They're repairable, but it's misery doing it yourself. It's an incredible amount of electromechanical components stuffed into a small cubic space. I've disassembled one and it's something akin to removing a Jaguar from its starter that needs to be replaced.
Although a standard item, and theoretially each is the same, each is individual. This one is not as capable as the last one and it's capabilities are diminishing too early. I'll be servicing it within a year, I'm sure, and I'm not pleased with that.
We got ours from Seattle Coffee Gear https://www.seattlecoffeegear.com/ and they service these things.
I was coming back from St. Louis with my brother-in-law and we stopped at a Dairy Queen for a cuppa joe in bufu, just off the interstate. We must have caught them with their pants down, because they had to make up a pot.
We waited and then hit the road. About 20 minutes later, we took the first sip, and it had all the body of a brown crayon dipped in warm water. We guessed that they filled the cups before it finished brewing. Had to drive all the way to Kankakee to get proper trucker coffee.
I have the same exact story except completely different.
I was coming back from Florida around 1984 and I kept seeing DQ signs that showed banana splits. I really wanted one but I didn't want to stop to eat one and I couldn't eat one while I was driving but I had an idea. So I pull up to the drive thru ordering speaker and the girl asked if she could help me. "I hope so", I said "I wonder if you can do this. I want a banana split but I want you to put everything in a milk shake cup and blend it all together and charge me the price of a banana split. Can you do that?" She says "Let me get the manager." He comes on and I told him what I wanted and he says "Yeah, I think we can do that."
Now you know how the DQ Blizzard was invented and who thought of it. They never had them before I ordered mine. It took about six or nine months and then they came out with them and the first flavor was banana split.
Darn. We really love this thing, got it Christmas 2019. We like the speed, and the quality brew. I'm guessing we can have it serviced for something like half the cost of replacement. Ah well, I'll just look at it as a perpetual monthly cost. Its paying for itself easily versus morning coffee at Starbucks, and keeping me from stopping at Bojangles in the am too.
Starbucks has always tasted liked they over-roasted the beans. Not for me either.
Baratza Maestro drip grind
Technivorm Moccamaster 56mg/mL or
Aeropress 64mg/mL; inverted 1 minute steep @205F with a one minute press
I like the kind with caffeine in it. Beyond that, the details are unimportant.
A French press is the way to go, although I've been experimenting with cold brewing lately and like that method as well.
I'll never understand why people go to Starbucks. The coffee is overpriced and absolutely disgusting IMO.
Right. Figure on half the price of new to rebuild with a pump and new seals. Maybe you can get a quote on the work.
My starbucks experience verbatim.
My theory is they grind everything so fine that it's bitter and scorched tasting no matter who makes it or how it's made. They grind it that fine so they can maximize how many cups/pots of coffee they can squeeze from each lb of coffee beans, a recipe for coffee with that scorched earth taste. Plus it's usually students making it. Plus the majority of Americans have no idea what fine coffee really does taste like.
My wife was drinking grocery store "Best Value" coffee from a filthy old Joe DiMaggio maker when I met her. Maxwell House was her idea of a treat, Folgers if you wanted to splurge. I guess that's how low the coffee bar is in north central Kansas.
Well, I've been filling the cupboards with custom roasted coffees for so many years now that she has finally grown accustomed to the flavor. (good coffee has flavor, not just taste). So one day recently she ran out of coffee and she went out to the camper and fetched a can of Folgers. Only took one sip for her to declare how awful it was and how her memory of it had been so skewed thinking it was great coffee at one time.
It's the same method I used to teach her the difference between fresh and canned pineapple.
You've obviously missed the point of coffeehouses. It was revealed in 1998 in the movie, You've Got Mail by the Tom Hanks Character Joe Fox. Here's the Reader's Digest version:
Joe Fox: The whole purpose of places like Starbucks is for people with no decision-making ability whatsoever to make six decisions just to buy one cup of coffee. Short, tall, light, dark, caf, decaf, low-fat, non-fat, etc. So people who don't know what the hell they're doing or who on earth they are, can, for only $2.95, get not just a cup of coffee but an absolutely defining sense of self: Tall. Decaf. Cappuccino
And the clip:
So, coffeehouses are about decisions and self-affirmation, not coffee. For coffee, I brew a cup of Eight O'Clock. It has no snob factor whatsoever but it does great. Oh, and the price for self-affirmation is quite a bit stiffer since 1998.