Coffee Thread

Mrs. Gravy said:

Poor dirk, even a pregnant woman is often allowed one cup.

But yes, please, keep your BP under control for you and the missus and the dirkkids.

In coffee related news. The coffee from Black Rifle - yum. The plain ole columbian beans from costco make me sad... my tears make it taste better though.

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Hey Mrs. G, don't you have like local PT's?

Lleauaric said:

Started with the Cold Brew and bought this.

Amazon.com: Large Cold Brew Coffee Maker - 1.5L (48 oz) Glass Carafe with Removable Double Walled Stainless Steel Filter - Use to Brew Hot or Cold Tea or Coffee: Kitchen & Dining

highly recommend cold brew for anyone that hasnt done it, makes a really great cup of coffee, hot or iced. Also a great time saver for people in that a batch of cold brew keeps for 2 weeks. Wake up, pour a cup, microwave for 2 mins, drink a really great cup of coffee.

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I used to use my hario slim, that thing is only like 4 cups, now i just dump the coffee into a 16cup sterilte container and put it in the fridge for 2days, then i strain it through a coffee filter. By 2 days all the grinds will sink to the bottom, so the straining is pretty fast for 3/4ths, then just dump all the coffee grinds in the filter.

I make 2 trays of 2in cubes, i never water it down, i either drink it with the cold brew left over or i make a pot of coffee with the cubes.

Ao- said:

Are you going through a paper filter? Wouldn't it be better to scoop some of the grinds into the paper filter and pour the rest over it? That would/should remove most of the particulate.

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yea paper filter, no it's easier to dump all top liquid first, b/c that has minimal setiment. of course once you disturb the container sediment stirs up.(when i say sediment i actually mean coffee grinds) But no, the more coffee grinds you put through the filter, the harder it is to strain the coffee, cuz they're filling up the surface area of the filter with grinds. You've already extracted the cold brew flavor from the grinds, you just want to separate the grinds from the coffee at this point.

Abefroman said:

I use a nut milk bag to separate the coffee from the grinds with my cold brew. You get the added bonus of being able to squeeze the liquid from the bag to get as much of the coffee out as possible. Then when it's chilling any fine sediment settles on the bottom.

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yea i used to use one of those too, too much grinds was escaping for my taste, and i didn't care for em settling at the bottom.

Mrs. Gravy said:

If you take a drive to Lawrence, you should go here: Welcome
It is the yum.

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cool, i'll be visiting this and PTs

Jysin said:

Isn't dark roast coffee the equivalent of a "well done" steak? Lose the flavor of the beans and it just highlights the roasted flavor.

That was always my impression.

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Yea that works, the darker you roast, you loose in flavor and gain in "bold" flavor or char.

lurkingdirk said:

Not really. A good, dark roast brings out the oils and flavours. Beans and meat are not equivalents, and they don't react to roasting in the same way. You do alter the flavour, but by making it bolder while adding the darkness of the roast in to the flavour.

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It'll be more nefarious for industry, as you've probably observed from self roasting, roasters might all be roasting dark to "blend" in more inferior beans for uniformity