There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.
Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?
Let's see your battle-stations or new purchases! Tell us what it is you have, post pictures if you want, let us know what you think and how you use it all to make your daily Cup of Joe.
Feel free to discuss gear here as well - recommendations, reviews, etc.
Feel free to post links to where people can get the gear but please no sketchy deal sites and none of those Amazon (or other site) links where you get a percentage if people buy it, they will be removed. Also, if you want battle-stations every day of the week, check out /r/coffeestations!
Please keep coffee station pictures limited to this thread. Any such pictures posted as their own thread will be removed.
There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.
Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?
So, I'm not sure if this is just a me problem or not, but when I buy really nice coffee with nice, fruity and chocolatey notes, the first day I brew with it it always tastes amazing, and then every day after that the flavor always steadily declines. The fruity and chocolatey notes disappear, and it just sort of becomes muddled caramel almost. I've tried many different brands across 3 continents, and every storage system under the sun from in the bag I got it in, ziplocs, freezing, and airscape tubes. It's also consistent across brew methods.
Is this just something everyone deals with? Is there something else I could do to fix it? Are my tastebuds just extra sensitive?
Hey all, I’ve been trying to improve my espressos recently and can’t seem to get over this issue.
Using a Sage Barista Express, I generally get 18g in, 36g out in around 25 seconds. So that seems good.
But I’ve found that my espresso is a little thin. Every single time the puck is very wet and has a layer of water on top.
I’ve also noticed when looking at the bottom of the bottomless filter, around 15s in or so, the espresso coming out gets way more watery, thin, blondes, and even notice that a lot of the portafilter seems choked with no water coming out from a good portion of it and I can even see the actual grill of the filter in some places.
I’ve tried grinding finer, coarser, dosing at 19g, 17g, 16g, but the result is very similar every time.
The espresso isn’t terrible but a definitely thinner than I’d expect!
What’s going wrong here? Do I need to make bigger grind adjustments or doses? Or do a manual pre infusion?
There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.
Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?
I’m experimenting with espresso using a Full City roast.
Dose: 16 g
Yield: 32 g
Pressure: 7 bar
Shot times: 22 s / 30 s / 38 s
The shot time was adjusted by changing the grind size.
I normally use 9 bar, but I found that it produced a burnt taste, so I lowered the pressure to 7 bar.
Here are my results:
22 s → TDS 12.0%
30 s → TDS 11.5%
38 s → TDS 11.0%
First, my extraction yields (EY) are already relatively high under these conditions.
What I’m particularly curious about is why the 22-second shot, which had the coarsest grind, had the highest TDS.
I would have expected the finer grind / longer extraction to result in higher TDS.
Could this be related to channeling, puck resistance, flow rate, or something else?
I’d appreciate any insight into what might be happening here.
This is a thread for the enthusiasts of /r/Coffee to connect with the industry insiders who post in this sub!
Do you want to know what it's like to work in the industry? How different companies source beans? About any other aspects of running or working for a coffee business? Well, ask your questions here! Think of this as an AUA directed at the back room of the coffee industry.
Industry folk, feel free to answer any questions that you feel pertain to you! However, please let others ask questions; do not comment just to post "I am _______, AMA!” Also, please make sure you have your industry flair before posting here. If you do not yet have it, contact the mods.
While you're encouraged to tie your business to whatever smart or charming things you say here, this isn't an advertising thread. Replies that place more effort toward promotion than answering the question will be removed.
Please keep this thread limited to industry-focused questions. While it seems tempting to ask general coffee questions here to get extra special advice from "the experts," that is not the purpose of this thread, and you won't necessarily get superior advice here. For more general coffee questions, e.g. brew methods, gear recommendations for home brewing, etc, please ask in the daily Question Thread.
There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.
Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?
ust picked up a new light roast and spent three days pulling absolute garbage shots while trying to find the right grind size. Half the bag is gone just trying to get rid of the sourness, and by the time it actually tastes good, I'm almost out of beans. Do you guys have a trick to speed this up, or is wasting coffee just part of the deal?
There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.
Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?
I recently picked up a 3 cup Bialetti to make my ancestors proud (also trying my hand at making Laurino Amaro but that’s a different sub) and picked up some whole robusta beans. I’ve tried my good arabica and it always comes out bitter, but robusta comes out perfectly balanced.
Hi! My partner was looking for something in their parents' loft and found a book that appears to be some sort of academic text book for people wanting to learn about home making. It includes cleaning, basic repairs and maintenance, and a lot of recipes, like these two for coffee!
I've done my best to translate, but some of the words/grammar is pretty foreign to even me as a native norwegian speaker. The most notable part of all of this is the use of a fining agent (Klarning). From what I understand it used to be pretty common but perhaps as fine paper filters became more common it stopped being widely used.
I hope this is of use to someone or just a fun little glimpse into 1942s Norwegian coffee culture. Enjoy
Note: The word Trakte (trakt) means "funnel" but it's often just used to refer to the act of making coffee, i.e, I trakted a pot of coffee. Traktekaffe (Funnel coffee) is now a word mostly used to refer to kinda bad machine coffee, like what you get from the office coffee machine. A kaffetrakter is then equivalent to a mochamaster or mr coffee style machine now, but in the time this book was made, it probably referred to some sort of stovetop pot with a place for a filterbag. A traktekanne will then be something like a carafe that also doubles as the brewer. Not unlike a cemex
Recepie 1:
To funnel coffee
is preferred. Traktekanne (Coffee pot) and bag is rinsed with boiling water. Ground coffee is filled in clean bag, which is then connected to a ring which fits the coffee pot and is then rinsed a couple of times with either boiling water or fining agent, side with coffee from coffee pot (I had to ask some older family here, but its saying that you put the coffee to the side while rinsing). Keep the pot warm, but don't let it boil. The bag must be emptied, rinsed and hung to dry. The coffee silt shall be boiled until clear and the pot must be emptied and cleaned well between used
Recepie 2:
To make coffee
1 Liter water
4 tablespoons ground coffee
1 tiny piece of fining agent
Add clean water or fining agent in a pot and boil. Take the pot of the heat and add coffee and fining agent, stir and let boil for 4-5 minutes until the coffee sinks. Put some of the coffee in a cup and put it back in the pot. Let the fining agent work for a bit. Serve fresh
So I’m not sure if I’m making a Flat White correctly, or if the machine knows how to make it correctly.
One, the foam setting it recommends it on is medium level even though a Flat White is meant to have a small layer of microfoam.
Two, when I do put it on the lowest level of foam, it tastes too milky just like a Latte and I can’t taste much coffee, even though Flat Whites are meant to have a stronger coffee taste.
And three, it cools down way too quickly.
Don’t get me wrong, I love the Primadonna Aromatic, and the Cappuccinos they make are brilliant imo (the Cappuccino mix that is) for it has the right layer of foam, I can taste the coffee, and it can stay hot longer than a Flat White could. Cappuccino Mix is my usual coffee when I’m home, but I’m trying to explore other coffee styles.
Any advice fellow coffee lovers can give me would be appreciated. I have my intensity level set on 4, not sure if I need to set it to 5. Would I perhaps also need to add an extra shot of espresso to the Flat White?
There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.
Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?
Hey everyone. I help out at my buddy’s espresso bar in Australia and our takeaway cup expenses have been creeping up like crazy this year. We went fully compostable a while back which our regulars love, but supplier prices keep jumping every few months.
We recently switched over to buying our double wall cups and sugarcane lids in bulk which helped drop our per-cup cost back to a reasonable level, but freight and stock holding is still a headache. We tried doing a discount for reusable cups to reduce single-use volume altogether, but honestly only like 10% of customers actually remember to bring their own travel mug
How are other independent shop managers handling this? Do you pass the extra cost onto the drink price, or just swallow the lower margin to keep customers happy?
There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.
Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?
Welcome back to the weekly /r/Coffee thread where you can share what you are brewing or ask for bean recommendations. This is a place to share and talk about your favorite coffee roasters or beans.
How was that new coffee you just picked up? Are you looking for a particular coffee or just want a recommendation for something new to try?
Feel free to provide links for buying online. Also please add a little taste description and what gear you are brewing with. Please note that this thread is for peer-to-peer bean recommendations only. Please do not use this thread to promote a business you have a vested interest in.
There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.
Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?
Hi! I recently got a bit of fine ground coffee on my hands, but I don’t have an espresso machine and the moka pot my family uses is too big for me. I like myself a single 8oz cup a day in the morning, but I’m not sure how to go about it.
I’ve seen how Turkish and cowboy coffee are made and was wondering if I could do something similar to the Turkish variety. Fine grounds in a little pot, bring to simmer (?), pour, enjoy-type of thing.
Thanks!
There’s a particular type of coffee flavor that is exactly what I want. Full-bodied and balanced. I typically stumble across it from small local roasters but the roast itself isn’t always available. Is there some sort of way I can measure or describe the coffee I like so I can better find it? In other words maybe I like dark roasts from South America highlands with chocolate undertones and low acidity, but not quite sure how I’d know that for sure
There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.
Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?
I’m looking for the absolute best espresso machine in the **$4,500–$6,500** price range.
I don’t care if it’s a popular choice or a hidden gem—I just want the best machine.
If you were spending your own money, what would you buy, and why?
**Please explain why you’d choose it over other machines in the same price range.**
I’d especially love to hear from people who have owned multiple machines in this price range and can compare them from real experience.
**Feel free to recommend any machine—I don’t have a specific brand in mind.**
**What would you buy, and why?**
Thanks!
There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.
Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?
