In this thread you can share what new coffee, equipment, techniques etc. you have tried this week.
What have you enjoyed and what didn’t you like? Have you learned anything new?
This thread will be posted every weekend from now on for you to share smaller things that don’t warrant a full post or that you want to share without making a post.
I’ve just started drinking a batch of home roasted peaberry beans from Costa Rica. SCA 87, tasting notes of strawberry and blackcurrant. Straight double espresso of course.
I definitely have red fruit notes and a balanced acidity. It smells like chocolate covered strawberries. I like it a lot.
That sounds very delicious
Hello from the second community Moderator.
I have only recently gotten into making proper coffee.
This week I have bought the Timemore C3 ESP pro and made some local medium/light roast filter coffee with it. I have mostly had Bean-To-Cup machine coffee before and this is quite the different experience but I think I like it.
I hope the community can thrive now with more active moderators.
Sadly I wasn’t able to find my denatured ethonol container when my friend was visiting a bit ago to try out my vintage coffee siphon again. The first time I did it with lamp oil and it turned the whole bottom black that I had to scrub off. The coffee was also decaf and too strong.
I was excited when Hoffman came out with the siphon video and he said he was going to make a guide but he never did.
Sadly it makes way too much coffee for one person. My partner doesn’t drink coffee.
On my regular rotation, I’m brewing with the Clever dripper, a Viet phin, and a thrifted Gaggia Pure. I tend to grab the medium roast Mayorga beans from Costco, but have to refill my supply from local roosters.
If you try the phin, I suggest to cut a basket filter in 1/4s and use one at the bottom. I enjoy a full strength brew, but if you’re not mixing with condensed milk, I need to tone it down a bit.
If anyone has any robusta or robusta bean blends to recommend, I would love to hear it
I’ve been lazy this week. I used pre ground Dunkin Donuts coffee BUT I did it in a pour over with proper ratios!
I brought home a bag of Philz “Philtered Soul” from a trip to the Bay Area and have been enjoying it immensely for a flavored coffee. Using a Ceado Hoop for brewing.
philz new manhattan is always a great blend
I have been enjoying Grizzly Claw from Kicking Horse coffee. It’s their dark roast. And I make it with my French press.
This is my go to, and I think it’s pretty great
I also really liked their Kick Ass medium blend. That’s actually what it’s called.
