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I want to talk about coffee.

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valley_parade:

--- Quote from: muffy on 11 Oct 2010, 16:09 ---I have coffee beans from Cuba. It's not necessarily better than other coffee, but it is more awesome because it is from Cuba.

Hi Tommy!

--- End quote ---

Socialist coffee tastes better?

Ladybug:

--- Quote from: Jeans on 11 Oct 2010, 16:26 ---You're at UiO?

--- End quote ---

UiB, I think? We get those metal cups at NTNU as well (don't think they're bigger, but using your metal cup instead of paper ones gets you a discount on the coffee), but I'm not a fan of coffee.

I'm really not a fan of warm beverages in general, which people give me weird looks for. I'll drink some hot chocolate or latte once in a while, and can drink coffee if I "have to", but I greatly prefer not to. I wish liking coffee wouldn't be associated with being an adult. I enjoy iced coffee, though, even when it was basically cold coffee with something sweet added like at one place in Japan.

Eris:
I work at a cafe! We use Toby's Estate coffee, which apparently is pretty good? I find it a bit bitter compared to some other, sweeter coffees that I have had at other places. At work is probably the only time I drink coffee, and rarely at that, so I am pretty clueless when it comes down to it. Normally I get mochas (because I like the chocolate/coffee combination), but lately I have been just making lattes and chucking two sugars in it because it is easier.

On that note, I have been trying to relearn how to make coffees in an attempt to makes them well this time around. They are all looking very nice, and the shots are a good colour with lots of crema and all that jazz, but everyone who I have wrangled into being one of my guinea pigs says that the coffee has been a bit bitter (compared to the coffees that the other baristas make, I guess) and I can't work out how to make it less bitter! I have been experimenting with tamping at the moment, seeing if that helps, but I really haven't been able to notice any difference. The other baristas have been self-taught, so they can't really help me either. Any suggestions as to fix this? I would like to be able to make nice coffees, even if I don't drink it very often.

Lunchbox:
It can be a thing with tamping. If you tamp too hard the water has to stay in the group for longer as it forces its way through, hence bitter coffee. You want to tamp it hard enough that it stays in the group handle when you turn it upside down, but not so hard that when you dump the grounds, it needs more than one moderate tap to free them. Usually I would do two flicks of coffee, tamp lightly, do one more flick, tamp lightly again. I only ever used handles that were two-shot capacity but maybe you have one that is a one-shot capacity, so just one flick, tamp, one flick, tamp would be good then I guess?
Also a good rule for pouring is the 30 second rule. If you press the go button on the espresso machine you want the coffee to be all out and beautiful in under 30 seconds I think? Again I've always used one with a manual switch but if you have one with set shots that turns itself off when it's done, that would be easier, but maybe use the manual override to stop the pour if you think it might be too long.
If you like I can see if I can drag out my old coffee textbook from TAFE. I have to find all my books anyway since Max has started a job at a function centre.

gospel:
As far as pure coffee goes, nothing will ever beat a carafe with a gold mesh filter. I will admit, I really love this Keurig brewer somebody bought me a few years ago simply because of the Green Mountain Coffee brand that makes k-Cups for it. I'd kill to figure out an equivalent roast of the "Double Black Diamond" blend they have.

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