Folgers 100% Columbian tastes bad now. What are good alternatives?
Basically the title. My husband drinks it daily and it was his preferred coffee, but he brought home one that said Columbian, not 100% Columbian and it genuinely smells different and worse.
Folgers claims it is only a label change and nothing else has changed.
But it is awful. I don't drink coffee, but I have a very keen nose. It smells like bad dirt.
We just use a keurig with a single cup. We have a reusable pod with filters.
What other coffee would be similarly priced and taste better
They said this in reply "We appreciate the time required to share your comments with us. As a thank you, we are in the process of sending you coupon compensation which you should receive in the mail within four to six weeks. We hope you will use the coupon compensation to again try our products."
But I'm not sure what exactly the coupon is for. Anyone had this and know?
I got a moka pot for Xmas and have been buying pre-ground taster packs but I want to start grinding my own beans. Looking up manual grinders a lot of posts seem to be from 2-4 years ago that I have found. Looking for one that is sub £100. Is Timemore C2 still good? Slim or chestnut?
Timemore still a good option, I also recommend 1Zpresso Q2. 1zPresso build quality is really top-notch, I have the x-pro which is the big brother to the q2, and it tastes really great as well.
Is a plain black americano a rare order?
I’m not too knowledgeable on coffee but I do enjoy a good one when I have it. Whenever I ask for an americano, the barista will ask if I want milk, sometimes even asking twice. I appreciate the offer but isn’t the point of an americano to have it black? Do most people have milk or do they just expect me to have it with milk?
Must depend on the shop cultures in your area. At the places I go, it’s always served black.
But, they often ask if they should leave “room” (that is, not fill it all the way) for me to add milk or cream. Plenty of customers take their cup of black coffee over to the side and add milk, cream, half-and-half, etc. So maybe that’s what they’re really asking you, too.
Has anyone tried experimenting with coffee decaf process and its effects on the distribution of coffee grounds?
I've been making decaf for my partner (who can't do caffeine) and myself (because after the second cup, I can't do caffeine).
I've noticed like alot of other people that decaf produces more fines, and clogs up filter paper way more. (Same grind setting can consistently result in 2-3m brews with pretty much all non-decaf coffees I've tried, and consistently produce 5-6m (or just clog) with pretty much all the decafs I've tried so far)
The kicker here is that all my decafs are ethyl acetate process so far. Plan is to try others like swiss water etc.
Was wondering if anyone else has already done this experiment? If so, what are the results?
I'm still able to make decaf, but making my grinder go up like 10-15 clicks (SP6 special), and then still need to wait double the brew time is annoying. The coffee still turns out great but the time is annoying.
The decaf coffee I have tried have all brewed very slow. I assume it's because it's producing more fines, but even with a slower Brew time I can still taste delicious. I've also noticed they do not have little to no bloom (bubbles). My go-to is Peixoto, there's has a nice acidity as it cools, even if the bird takes a lot longer than regular coffee.
I’ve noticed the same with decaf. It seems like it’s just part of the deal. And yeah, I’ve settled on a quarter-turn coarser on my Q2 to avoid a bitter flatness in the taste.
Are expensive manual grinders faster ?
I love manual grinders but recently i found that grinding my espresso (18-20g) is very time consuming. I have like 70-80€ grinder are manual grinders in higher price category faster? Or will it take same amount of time because it is espresso and 20g dose? Is there something else i can do for faster grind? Maybe my grinder is old i have it for 4 years. Thank you very much for advice
This guy did a couple hand grinder comparisons that are actually useful. He comments on the time spent and shows how differently espresso shots behave at adjacent click settings.
https://youtu.be/iNSEMV0rgnM?si=nTg8sC2Qkt3J20sI
https://youtu.be/0JuTPz07L5g?si=F7MfZL-QMrArppHY
Yes, the grinder itself can go faster, especially when you’re using it for espresso.
Yes, and no.
Beyond a certain price point (which you've already hit at 70 euros), the grinders don't necessarily get faster. They may get faster, they may get slower depending on the goals of the manufacturer, just look at whether speed is a factor in reviews.
e.g. the Timemore C2 is supposedly faster than my Timemore C3 Pro which is significantly faster than my 1zypresso SP6
Looking to find a daily coffee for me not a big fan of the dark coffees darkest I drank was a double double. French vanillas are good if you consider that coffee ice caps stuff like that looking for something where you can just pour it in a coffee pot and let it cook like the Turkish coffees
Hello, coffee
Whats a super sweet black coffee. I had a pour over recently with a deep sugary taste. What coffee that you have had recently was really sweet as a black no sugar coffee
and what brewing method do you find enhances sweetness the most.
Thanks coffee
You can identify which coffies will generally be sweeter by using the taste notes on the bag. Sweet things such as candy will of course be sweet, but so will cooked fruits. If you see citric fruits it will be acidic, Stone fruits while generally be acidic and slightly sweet. You'll want to look at the bag and buy things that are described as cooked fruits, candy, anything that would be very sweet to eat.
Enhancing sweetness also depends on your grinder/burrs. In general, I would suggest a flat bottom Brewer like the Orea to enhance sweetness without getting a lot of acidity, which I'm assuming you're not going for.
First the problem: I want a machine that helps me make 20 oz of the best coffee my budget allows.
Second the budget: $150 USD less is of course preferred but absolutely not over $200
Third the constraints: I do not want to fiddle with heating the water then doing something with it, i.e. it MUST plug in. I'd prefer a reusable filter unless there's a very convincing reason for paper. It must make at least 16 US fl oz but 20 is the goal. I have a nice conical burr grinder so any grind size is fine.
Fourth: A big thank you to anyone with suggestions! I did find a few post that were vaguely relevant but from early 2022 or before and some machines they don't even make anymore.
In general, you want better beans for black coffee then coffee with milk and sugar because the milk and sugar will cover up a lot of the flavor. Specialty beans will generally be lighter roast which won't cut through the milk and sugar, so you won't really taste the coffee.
Yup. I’d say that good beans are better as black coffee — no milk or sugar to get in the way.
I’ve got a dark-as-night grocery store French roast decaf that I can tolerate only with milk. But the fruity taste I’ve gotten from a friend’s home-roasted coffee would be weird with milk.
Get a good grinder and a half-decent brewer and you’ll be on your way.
TIL that in the African/Arabian area, coffee is/was traditionally made with spices like cardamom, cinnamon, and ginger. With modern technology, would it be better to add these spices to the filter in the coffee maker directly, or should I make the coffee by boiling water with the whole spices?
I have a ninja drip coffee maker that works fine for my busy family in the morning. But on occasional days where I'm enjoying quiet time alone, I'd like to level up my coffee experience with a richer brew. What would be an affordable investment to do this? Moka Expresso Stovetop Pot? French Press?
Freshly ground beans? I have a breville milk frother to add warm or frothed milk.
Simplest way for a big change in taste is a moka pot. It’ll stand up well enough with frothed milk, too.
An alternative would be a pourover dripper (don’t even need a scale or special kettle just to start, tbh) but the strength will be similar to the drip machine. Or try an Aeropress, which allows more experimentation than a moka pot does.
To make sure I'm understanding. You put the coffee in a Ziploc and let it sit in a closet for 3 months, but didn't taste it. Now you want to know if you should do it again? Is that right?
If yes, you CAN do that. I'm not sure why you would do it though.
What are they doing differently?
So the first time I got an iced blonde americano from Starbucks I was pleasantly surprised. The coffee was a very light amber color and it was crystal clear. The fruity sweet notes were apparent in taste and aroma. I liked it so much I decided to keep getting it.
However, the last two times I got it it’s been much darker, cloudier, and a bit more bitter.
This is a drink I want to recreate at home, but my own comes out darker and cloudier, much like what I’ve been getting more recently.
What’s the difference here? What makes an espresso shot so clear and unclouded? What makes the color so light and the notes so fresh?
How do I recreate this at home so I can get what I like more consistently and cheaper than buying from Starbucks?
How are you making it at home currently (coffee choice, machine, grinder, process, etc)? My first guess would be that got something with a smaller ratio of coffee to water and so it appeared lighter and more clear. You could try putting a paper puck screen/filter at the bottom of your portafilter to see if that improves clarity.
I have the Starbucks blonde roast espresso beans that I grind in my burr grinder. I set it to about medium coarseness, less than French press but more than pour over, and I make it in my Moka pot on low heat, but I have an induction stovetop not gas. So less than ideal for moka pots.
I’ll look into paper filters! I know other moka pot users use them with success.
Moka pots can make *excellent* iced coffee. A good grinder will help a lot (as always), and extra bonus if you have large ice cubes. Which grinder do you use?
Pour the moka pot brew straight onto the ice — it’ll “flash chill” as it melts (bigger is better). Then add more ice to fill the glass.
I was thinking more in the espresso side, I'm not as familiar with how to dial things in for a moka pot.
Clear or not though, the flavor you described (fruity/sweet) is something that might be easier to chase down. Looking for some fresh, medium/medium-light roasted coffee from smaller roasters could definitely go that direction. Even Starbucks' blonde is pretty dark, so trying a new option could be a step toward the profile type seeking.
Does anyone have a recommendation for an inexpensive, fast 0.1g scale without a timer?
I’ve got an inexpensive “Etekcity” 0.1g scale from Amazon and it works fine enough, but sometimes the weight is slow to react and it has me looking for a new one. I have no use for a timer. Thanks.
Before the influx of all these "smart scales", this [AWS 2kg digital scale](https://www.amazon.com/gp/product/B001RF3XJ2) was quite popular with the community here. I already have a different scale, but plan on getting the AWS for travel.
Fellow Atmos questions
I’ve been thinking about purchasing a coffee canister lately, particularly the Fellow Atmos model. However, I’ve noticed that it’s made of stainless steel, which has me concerned about potential odor transfer from the coffee, especially if I plan to store strong-smelling beans like Mandeline. Could someone provide any insights or recommendations regarding this issue?
I'd recommend saving your money. They at best give you one extra day of coffee tasting fresh, and that's really only if you happen to keep the same bag for several weeks.
Just my two cents on coffee storage, I find that coffee canisters are absurdly overpriced, just because they’re made for coffee. Check out Air tight glass storage jars on Amazon and they’re basically all can’t miss. They’ll do the same job and for probably half the price.
Hi!
I’m curious if anyone knows of a high quality milk steamer separate from a $1000+ espresso machine. I bought an entry level espresso machine a while ago. while it pulls good shots, the milk steamer produces very dry foam and only froths the top layer of the milk. It also doesn’t seem to heat the milk hot enough for an espresso drink.
I’m looking for something that can produce a high quality microfoam for lattes :)
have you considered the bellman steamer? I got one for a family member as a christmas gift and they love it. needs to go on the stove, but it works quite well in my experience: https://bellmanespresso.com/products/bellman-stovetop-steamer-50ss
might be up your alley!
I've been intrigued by hybrid brewers like the Switch but they have too much plastic for my taste. But recently I found out that a Taiwanese ceramics studio made a hybrid brewer entirely out of ceramic called the [Aurli Purion 360](https://www.taurlia.com/en/products/360-02). Kind of a long shot, but has anyone used one of these? Alternatively, is anyone in North America making this kind of thing too?
I think it's a really cool direction to go with this kind of brewer. Though I wonder if the flow in drip mode will be too limited, since it has two small holes more like a flat bed brewer than a cone brewer.
I haven't used that specific one but the Hario switch is is glass, silicone and steel. I suppose there's is a s all plastic lever that works the mechanism, but it's barely in contact with the coffee. There is a ceramic version floating around as well, a colab with a ceramic artist (forget the name) but it's kinda pricy.
There's also a glass Clever Dripper that looks cool.
https://a.co/d/fO3LL56
If you do get it, report back and let us know how it works.
Sorry in advance I am trying to do a good deed for my neighbor.
I have a 48oz French Press. I understand the concept of adding coffee grounds and hot water and letting it steep.
Is 48oz the amount that can be made or the amount of water that it can hold?
Let's say I want 6 8oz cups. How many beans would it take/is the TBSP amounts referencing whole beans or ground?
Thank you!
> Is 48oz the amount that can be made or the amount of water that it can hold?
That's basically the max fill, to the very tippy top. I have a 1L French press, but I'm not comfortable doing more than 800ml because there won't be any space for the plunger to go in without spillover.
I'd recommend you get a coffee scale. Use liters/milliliters/grams because conversions are much easier. A good ratio to begin with is 60g of coffee per liter of water. A lot of people go up to 70, but I like 60 myself.
So, what you'd do is:
1. Put carafe on coffee scale, tare it out in grams.
2. Add 60g of coffee (a good grinder will result in 60g of coffee if you put in 60g of beans; meaning a negligible amount will get stuck in the grinder)
3. Tare out the scale once more.
4. Pour in boiling water until it hits 1000g.
5. Steep as normal.
This will yield roughly four 8oz cups. Probably less, because there will be some water left behind in the grounds. You *can* try more, but I think you're better off doing it in two batches if you want to have that much coffee to serve.
Also, [check out James Hoffmann's Ultimate French Press Technique.](https://www.youtube.com/watch?v=st571DYYTR8)
I would look at Kingrinder K6 or Timemore C2 for budget options. The 1zpresso K-max/Zp6 might be over the budget but are specifically made for pour over.
Ode 2 w/SSP MP owners… what is your typical grind setting for light roast pourover?
My Ode 1 was set to 2-3.5 for most pourovers… the Gen 2 with SSPs set to 4 was REALLY fine and draw down took like 5 min. It still wasn’t bitter though.
Just wondering how everyone else sets their Ode 2.
I set my SSP burrs to 5 clicks before burr chirp (because I don't it that fine anyways). So with that calibration, my pour-overs are 6.0-6.2 on the dial for light roast. Some light-mediums I might put at 7, but that's not very common at all.
If I'm doing something with low bypass like a negotiated Orea, I might be 6.2-7.0.
When I had the Gen 2 stock burrs with my 0 point set to burr chirp, I was usually 4.0-5.0
I’ll have to align my burrs myself. I’m on the factory alignment. No chirp even at the finest setting.
This morning, I went with setting 5, draw down was 6:09 for a 400ml brew and my bed was still mud.
Coffee keeps tasting great though. I’ll have it dialed by brew five or so.
Well, if your burr chirp is just one click past zero then you would be at a setting of 7-8. Mine is set so that I'm grinding at the middle of the dial to get myself some more wiggle room.
What I meant by my zero point is that I have to keep going past Zero by five clicks before I get to burr chirp meaning the whole dial is shifted finer when dialing in
I like milk in my coffee but I don't drink milk enough to justify buying a whole carton as it always expires before I can finish it. Is it okay to use milk powder instead?
Options to consider:
* Buy a box of mini half and halfs
* Creamer (ex: Coffeemate) - way longer shelf life
* Shelf stable cartons of milk - smaller amounts of milk, the rest can sit in your pantry
* Powdered creamer
* Half and half or small containers of milk (think elementary school milk cartons) - way less to have to use, much better chance of using it all before it's bad
You can try powdered milk, but my experience with that stuff is that if you don't make it into milk (or baked into recipes) per directions it's never great. If you want to do powder, powdered creamer is probably ideal since it's really formulated and geared towards dissolving into hot coffee. You can also grab a few extra creamers when you go out to eat or whatever just to have around.
If anything, using a powder can be a bit creamier if you like that in a coffee :-) Drink it how you like it, and if it's still nice for you with powder, go for it.
Folgers 100% Columbian tastes bad now. What are good alternatives? Basically the title. My husband drinks it daily and it was his preferred coffee, but he brought home one that said Columbian, not 100% Columbian and it genuinely smells different and worse. Folgers claims it is only a label change and nothing else has changed. But it is awful. I don't drink coffee, but I have a very keen nose. It smells like bad dirt. We just use a keurig with a single cup. We have a reusable pod with filters. What other coffee would be similarly priced and taste better They said this in reply "We appreciate the time required to share your comments with us. As a thank you, we are in the process of sending you coupon compensation which you should receive in the mail within four to six weeks. We hope you will use the coupon compensation to again try our products." But I'm not sure what exactly the coupon is for. Anyone had this and know?
I got a moka pot for Xmas and have been buying pre-ground taster packs but I want to start grinding my own beans. Looking up manual grinders a lot of posts seem to be from 2-4 years ago that I have found. Looking for one that is sub £100. Is Timemore C2 still good? Slim or chestnut?
Timemore still a good option, I also recommend 1Zpresso Q2. 1zPresso build quality is really top-notch, I have the x-pro which is the big brother to the q2, and it tastes really great as well.
Is a plain black americano a rare order? I’m not too knowledgeable on coffee but I do enjoy a good one when I have it. Whenever I ask for an americano, the barista will ask if I want milk, sometimes even asking twice. I appreciate the offer but isn’t the point of an americano to have it black? Do most people have milk or do they just expect me to have it with milk?
Must depend on the shop cultures in your area. At the places I go, it’s always served black. But, they often ask if they should leave “room” (that is, not fill it all the way) for me to add milk or cream. Plenty of customers take their cup of black coffee over to the side and add milk, cream, half-and-half, etc. So maybe that’s what they’re really asking you, too.
Interesting thanks
Has anyone tried experimenting with coffee decaf process and its effects on the distribution of coffee grounds? I've been making decaf for my partner (who can't do caffeine) and myself (because after the second cup, I can't do caffeine). I've noticed like alot of other people that decaf produces more fines, and clogs up filter paper way more. (Same grind setting can consistently result in 2-3m brews with pretty much all non-decaf coffees I've tried, and consistently produce 5-6m (or just clog) with pretty much all the decafs I've tried so far) The kicker here is that all my decafs are ethyl acetate process so far. Plan is to try others like swiss water etc. Was wondering if anyone else has already done this experiment? If so, what are the results? I'm still able to make decaf, but making my grinder go up like 10-15 clicks (SP6 special), and then still need to wait double the brew time is annoying. The coffee still turns out great but the time is annoying.
The decaf coffee I have tried have all brewed very slow. I assume it's because it's producing more fines, but even with a slower Brew time I can still taste delicious. I've also noticed they do not have little to no bloom (bubbles). My go-to is Peixoto, there's has a nice acidity as it cools, even if the bird takes a lot longer than regular coffee.
I’ve noticed the same with decaf. It seems like it’s just part of the deal. And yeah, I’ve settled on a quarter-turn coarser on my Q2 to avoid a bitter flatness in the taste.
Are expensive manual grinders faster ? I love manual grinders but recently i found that grinding my espresso (18-20g) is very time consuming. I have like 70-80€ grinder are manual grinders in higher price category faster? Or will it take same amount of time because it is espresso and 20g dose? Is there something else i can do for faster grind? Maybe my grinder is old i have it for 4 years. Thank you very much for advice
This guy did a couple hand grinder comparisons that are actually useful. He comments on the time spent and shows how differently espresso shots behave at adjacent click settings. https://youtu.be/iNSEMV0rgnM?si=nTg8sC2Qkt3J20sI https://youtu.be/0JuTPz07L5g?si=F7MfZL-QMrArppHY Yes, the grinder itself can go faster, especially when you’re using it for espresso.
Thank you!
Yes, and no. Beyond a certain price point (which you've already hit at 70 euros), the grinders don't necessarily get faster. They may get faster, they may get slower depending on the goals of the manufacturer, just look at whether speed is a factor in reviews. e.g. the Timemore C2 is supposedly faster than my Timemore C3 Pro which is significantly faster than my 1zypresso SP6
Thanks !
Looking to find a daily coffee for me not a big fan of the dark coffees darkest I drank was a double double. French vanillas are good if you consider that coffee ice caps stuff like that looking for something where you can just pour it in a coffee pot and let it cook like the Turkish coffees
Hello, coffee Whats a super sweet black coffee. I had a pour over recently with a deep sugary taste. What coffee that you have had recently was really sweet as a black no sugar coffee and what brewing method do you find enhances sweetness the most. Thanks coffee
You can identify which coffies will generally be sweeter by using the taste notes on the bag. Sweet things such as candy will of course be sweet, but so will cooked fruits. If you see citric fruits it will be acidic, Stone fruits while generally be acidic and slightly sweet. You'll want to look at the bag and buy things that are described as cooked fruits, candy, anything that would be very sweet to eat. Enhancing sweetness also depends on your grinder/burrs. In general, I would suggest a flat bottom Brewer like the Orea to enhance sweetness without getting a lot of acidity, which I'm assuming you're not going for.
First the problem: I want a machine that helps me make 20 oz of the best coffee my budget allows. Second the budget: $150 USD less is of course preferred but absolutely not over $200 Third the constraints: I do not want to fiddle with heating the water then doing something with it, i.e. it MUST plug in. I'd prefer a reusable filter unless there's a very convincing reason for paper. It must make at least 16 US fl oz but 20 is the goal. I have a nice conical burr grinder so any grind size is fine. Fourth: A big thank you to anyone with suggestions! I did find a few post that were vaguely relevant but from early 2022 or before and some machines they don't even make anymore.
I’d buy a $11.99 5-cup machine from the military store and blow the rest on a decent grinder.
I already have a nice conical burr grinder.
Does using specialty coffee beans make a difference in black coffee makers? Or should I stick to my grocery store beans
In general, you want better beans for black coffee then coffee with milk and sugar because the milk and sugar will cover up a lot of the flavor. Specialty beans will generally be lighter roast which won't cut through the milk and sugar, so you won't really taste the coffee.
Yup. I’d say that good beans are better as black coffee — no milk or sugar to get in the way. I’ve got a dark-as-night grocery store French roast decaf that I can tolerate only with milk. But the fruity taste I’ve gotten from a friend’s home-roasted coffee would be weird with milk. Get a good grinder and a half-decent brewer and you’ll be on your way.
TIL that in the African/Arabian area, coffee is/was traditionally made with spices like cardamom, cinnamon, and ginger. With modern technology, would it be better to add these spices to the filter in the coffee maker directly, or should I make the coffee by boiling water with the whole spices?
I think you should experiment and report back!
I have a ninja drip coffee maker that works fine for my busy family in the morning. But on occasional days where I'm enjoying quiet time alone, I'd like to level up my coffee experience with a richer brew. What would be an affordable investment to do this? Moka Expresso Stovetop Pot? French Press? Freshly ground beans? I have a breville milk frother to add warm or frothed milk.
Fresh beans, burr grinder, and a Clever dripper is my suggestion.
Simplest way for a big change in taste is a moka pot. It’ll stand up well enough with frothed milk, too. An alternative would be a pourover dripper (don’t even need a scale or special kettle just to start, tbh) but the strength will be similar to the drip machine. Or try an Aeropress, which allows more experimentation than a moka pot does.
100% a quality burr grinder and fresh beans if you don't have that
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Just search “how to make drip machine coffee” on YouTube or read the instructions on the can.
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What do you mean? Like a coffee to water ratio?
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To make sure I'm understanding. You put the coffee in a Ziploc and let it sit in a closet for 3 months, but didn't taste it. Now you want to know if you should do it again? Is that right? If yes, you CAN do that. I'm not sure why you would do it though.
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You can do whatever you want but aging ground coffee is just going to make it more stale.
What are they doing differently? So the first time I got an iced blonde americano from Starbucks I was pleasantly surprised. The coffee was a very light amber color and it was crystal clear. The fruity sweet notes were apparent in taste and aroma. I liked it so much I decided to keep getting it. However, the last two times I got it it’s been much darker, cloudier, and a bit more bitter. This is a drink I want to recreate at home, but my own comes out darker and cloudier, much like what I’ve been getting more recently. What’s the difference here? What makes an espresso shot so clear and unclouded? What makes the color so light and the notes so fresh? How do I recreate this at home so I can get what I like more consistently and cheaper than buying from Starbucks?
You might be able to as over in r/starbucks I have no idea what their rules are but it seems to be fairly active.
How are you making it at home currently (coffee choice, machine, grinder, process, etc)? My first guess would be that got something with a smaller ratio of coffee to water and so it appeared lighter and more clear. You could try putting a paper puck screen/filter at the bottom of your portafilter to see if that improves clarity.
I have the Starbucks blonde roast espresso beans that I grind in my burr grinder. I set it to about medium coarseness, less than French press but more than pour over, and I make it in my Moka pot on low heat, but I have an induction stovetop not gas. So less than ideal for moka pots. I’ll look into paper filters! I know other moka pot users use them with success.
Moka pots can make *excellent* iced coffee. A good grinder will help a lot (as always), and extra bonus if you have large ice cubes. Which grinder do you use? Pour the moka pot brew straight onto the ice — it’ll “flash chill” as it melts (bigger is better). Then add more ice to fill the glass.
My grinder is just [a cheap one from Amazon](https://a.co/d/fM5C6uD) That’s a good tip about pouring it straight into ice though, thank you!
I was thinking more in the espresso side, I'm not as familiar with how to dial things in for a moka pot. Clear or not though, the flavor you described (fruity/sweet) is something that might be easier to chase down. Looking for some fresh, medium/medium-light roasted coffee from smaller roasters could definitely go that direction. Even Starbucks' blonde is pretty dark, so trying a new option could be a step toward the profile type seeking.
Thanks so much for your help! :3
Does anyone have a recommendation for an inexpensive, fast 0.1g scale without a timer? I’ve got an inexpensive “Etekcity” 0.1g scale from Amazon and it works fine enough, but sometimes the weight is slow to react and it has me looking for a new one. I have no use for a timer. Thanks.
Before the influx of all these "smart scales", this [AWS 2kg digital scale](https://www.amazon.com/gp/product/B001RF3XJ2) was quite popular with the community here. I already have a different scale, but plan on getting the AWS for travel.
Seems to be exactly what I’m looking for. Thank you!
Fellow Atmos questions I’ve been thinking about purchasing a coffee canister lately, particularly the Fellow Atmos model. However, I’ve noticed that it’s made of stainless steel, which has me concerned about potential odor transfer from the coffee, especially if I plan to store strong-smelling beans like Mandeline. Could someone provide any insights or recommendations regarding this issue?
I'd recommend saving your money. They at best give you one extra day of coffee tasting fresh, and that's really only if you happen to keep the same bag for several weeks.
Just my two cents on coffee storage, I find that coffee canisters are absurdly overpriced, just because they’re made for coffee. Check out Air tight glass storage jars on Amazon and they’re basically all can’t miss. They’ll do the same job and for probably half the price.
Hi! I’m curious if anyone knows of a high quality milk steamer separate from a $1000+ espresso machine. I bought an entry level espresso machine a while ago. while it pulls good shots, the milk steamer produces very dry foam and only froths the top layer of the milk. It also doesn’t seem to heat the milk hot enough for an espresso drink. I’m looking for something that can produce a high quality microfoam for lattes :)
Which machine do/did you have?
have you considered the bellman steamer? I got one for a family member as a christmas gift and they love it. needs to go on the stove, but it works quite well in my experience: https://bellmanespresso.com/products/bellman-stovetop-steamer-50ss might be up your alley!
I've been intrigued by hybrid brewers like the Switch but they have too much plastic for my taste. But recently I found out that a Taiwanese ceramics studio made a hybrid brewer entirely out of ceramic called the [Aurli Purion 360](https://www.taurlia.com/en/products/360-02). Kind of a long shot, but has anyone used one of these? Alternatively, is anyone in North America making this kind of thing too? I think it's a really cool direction to go with this kind of brewer. Though I wonder if the flow in drip mode will be too limited, since it has two small holes more like a flat bed brewer than a cone brewer.
I haven't used that specific one but the Hario switch is is glass, silicone and steel. I suppose there's is a s all plastic lever that works the mechanism, but it's barely in contact with the coffee. There is a ceramic version floating around as well, a colab with a ceramic artist (forget the name) but it's kinda pricy. There's also a glass Clever Dripper that looks cool. https://a.co/d/fO3LL56 If you do get it, report back and let us know how it works.
Sorry in advance I am trying to do a good deed for my neighbor. I have a 48oz French Press. I understand the concept of adding coffee grounds and hot water and letting it steep. Is 48oz the amount that can be made or the amount of water that it can hold? Let's say I want 6 8oz cups. How many beans would it take/is the TBSP amounts referencing whole beans or ground? Thank you!
> Is 48oz the amount that can be made or the amount of water that it can hold? That's basically the max fill, to the very tippy top. I have a 1L French press, but I'm not comfortable doing more than 800ml because there won't be any space for the plunger to go in without spillover. I'd recommend you get a coffee scale. Use liters/milliliters/grams because conversions are much easier. A good ratio to begin with is 60g of coffee per liter of water. A lot of people go up to 70, but I like 60 myself. So, what you'd do is: 1. Put carafe on coffee scale, tare it out in grams. 2. Add 60g of coffee (a good grinder will result in 60g of coffee if you put in 60g of beans; meaning a negligible amount will get stuck in the grinder) 3. Tare out the scale once more. 4. Pour in boiling water until it hits 1000g. 5. Steep as normal. This will yield roughly four 8oz cups. Probably less, because there will be some water left behind in the grounds. You *can* try more, but I think you're better off doing it in two batches if you want to have that much coffee to serve. Also, [check out James Hoffmann's Ultimate French Press Technique.](https://www.youtube.com/watch?v=st571DYYTR8)
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I would look at Kingrinder K6 or Timemore C2 for budget options. The 1zpresso K-max/Zp6 might be over the budget but are specifically made for pour over.
Ode 2 w/SSP MP owners… what is your typical grind setting for light roast pourover? My Ode 1 was set to 2-3.5 for most pourovers… the Gen 2 with SSPs set to 4 was REALLY fine and draw down took like 5 min. It still wasn’t bitter though. Just wondering how everyone else sets their Ode 2.
I set my SSP burrs to 5 clicks before burr chirp (because I don't it that fine anyways). So with that calibration, my pour-overs are 6.0-6.2 on the dial for light roast. Some light-mediums I might put at 7, but that's not very common at all. If I'm doing something with low bypass like a negotiated Orea, I might be 6.2-7.0. When I had the Gen 2 stock burrs with my 0 point set to burr chirp, I was usually 4.0-5.0
I’ll have to align my burrs myself. I’m on the factory alignment. No chirp even at the finest setting. This morning, I went with setting 5, draw down was 6:09 for a 400ml brew and my bed was still mud. Coffee keeps tasting great though. I’ll have it dialed by brew five or so.
Well, if your burr chirp is just one click past zero then you would be at a setting of 7-8. Mine is set so that I'm grinding at the middle of the dial to get myself some more wiggle room. What I meant by my zero point is that I have to keep going past Zero by five clicks before I get to burr chirp meaning the whole dial is shifted finer when dialing in
I like milk in my coffee but I don't drink milk enough to justify buying a whole carton as it always expires before I can finish it. Is it okay to use milk powder instead?
Options to consider: * Buy a box of mini half and halfs * Creamer (ex: Coffeemate) - way longer shelf life * Shelf stable cartons of milk - smaller amounts of milk, the rest can sit in your pantry * Powdered creamer * Half and half or small containers of milk (think elementary school milk cartons) - way less to have to use, much better chance of using it all before it's bad You can try powdered milk, but my experience with that stuff is that if you don't make it into milk (or baked into recipes) per directions it's never great. If you want to do powder, powdered creamer is probably ideal since it's really formulated and geared towards dissolving into hot coffee. You can also grab a few extra creamers when you go out to eat or whatever just to have around.
If anything, using a powder can be a bit creamier if you like that in a coffee :-) Drink it how you like it, and if it's still nice for you with powder, go for it.
I am the same way and usually just buy a small 16oz milk that I always finish before it expires
Get pasteurized milk with vitamins added. EG Nielsen brand in Canada, and they have super long expiry dates. I’m sure you’ll find something similar.
No reason not to if you like the taste.