What IS Gourmet Coffee?
Jan 7, 2021 | 8:23 am
#91
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I went down the rabbit hole of pour over, extraction times, “blooming” etc. And whilst it produced a very smooth cup of coffee, it was a lot of faff and the coffee was never hot enough for my liking. So I’ve reverted back to espresso and bought a super automatic just before COVID hit, which was fortuitous in the extreme. It’s definitely not as rounded, but it’s quicker and hotter. Which probably makes me a failed coffee snob 
Jan 7, 2021 | 8:58 am
#92
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Thanks, that’s a good suggestion as whilst I’m reconciled to espresso during the week I may try pour over again when I’ve a bit more time at the weekends. Reminds me of the basins of espresso cups sitting in boiling water in cafes in Italy.
Jan 7, 2021 | 10:54 am
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Jan 7, 2021 | 12:45 pm
#96
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Lots of techniques, some even with theories. One was to pour gently, let the grounds bloom for ~30-60 seconds, stir, let sit before pressing.
These days I just use one of these (acquired direct from the manufacturer at an excellent discount). Nothing beats push of a button.
These days I just use one of these (acquired direct from the manufacturer at an excellent discount). Nothing beats push of a button.
on a different topic, I'm finding the pour over provides a stronger, cooler cup of coffee like the above poster. I used boiling water this morning and didn't notice much of a difference in flavour versus a 90° water.
Jan 7, 2021 | 1:01 pm
#97
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on a different topic, I'm finding the pour over provides a stronger, cooler cup of coffee like the above poster. I used boiling water this morning and didn't notice much of a difference in flavour versus a 90° water.
Jan 7, 2021 | 1:18 pm
#98
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What kind of roast? Supposedly, the darker the roast, the lower brew temperature should be (at least for automatic coffee machines) and v-v.. Too hot and it will be bitter (over extracted), too cool and it will be sour (under extracted). That scalding case that McDonald's had to fight (and lose) over 20 years ago was due to using near-boiling temperature to make and keep coffee (American coffee is apparently the lightest roast).
https://www.whittard.co.uk/coffee/gu...ee-350488.html
I don't think I would describe it as bitter even with water poured over above 90 degrees. But I also used the same coffee to make a double shot of espresso for my 2nd cup (Americano) and it was much much smoother and had a really rich, deep crema. It wasn't the right fineness of grind so I think I could do even better with the right grinds.
Jan 7, 2021 | 1:38 pm
#99
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I don't think I would describe it as bitter even with water poured over above 90 degrees. But I also used the same coffee to make a double shot of espresso for my 2nd cup (Americano) and it was much much smoother and had a really rich, deep crema. It wasn't the right fineness of grind so I think I could do even better with the right grinds.
Last edited by YVR Cockroach; Jan 7, 2021 at 2:06 pm
Jan 7, 2021 | 2:04 pm
#100
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Jan 8, 2021 | 2:24 am
#101
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I'm glad I got it because of the money I saved from buying coffee every day, and getting to appreciate and learn more about coffee.
Jan 8, 2021 | 7:41 am
#102
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If I'm in a hurry, I'll use my drip coffeemaker. If I want to savor the ritual, I'll use my french press and will draw out the process.
Jan 8, 2021 | 2:22 pm
#103
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My experience of not buying coffee drinks in sf teaches me that I’ll be able to continue to not buy myself restaurant carryout food even when I’m fetching it for my family.
Jan 8, 2021 | 2:38 pm
#104
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Jan 8, 2021 | 3:48 pm
#105
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It's just far more of a ritual--taking time to grind the beans just so, heating the water to just below boiling, warming the cup and french press (if I really want to do nothing but focus on the coffee), then arranging the coffee just so. Once the water is hot, I cover the grounds, twirl to mix, then add the rest of the water before adding the lid. I usually feather the plunger down about halfway or a little further, then pull it back to the top. I leave it sit for five minutes, or even just a smidge longer, and then very, very slowly, push the plunger down the whole way. I savor the cup of coffee, generally just focusing on drinking that, not watching TV or reading or really talking to anyone while enjoying it.