Go to the Article: Quest for the Perfect Cup
I have until now resisted the urge to become a coffee snob, resistance may be futile with this class. A side note of sad irony, I'm watching this while drinking coffee in a truck stop! At least now I'll know what they are doing wrong to make it undrinkable.
For those of us without $500+ to invest in a conche, is there an alternative process that would produce acceptable results?
On a long journey, truck stop coffee isn't about the coffee but the CAFFFFFIIINNNE!!
True. Good point,well made.
Carry an Aeropress while driving long distances, make your own coffee at truck stops in the restroom using hot water you buy for "tea". Not perfect, but far superior to 7-11. Problem solved!
I'm almost there with you on this technique, the no-press press. I've used with success a technique of spooning off the grounds (instead of stirring) before plunging, which definitely cleans up the cup. I'll buy the stir-and-settle technique here as useful.
What I can't get my head around is the not plunging. I'm not sure how it makes a difference. Yes, fine, it creates turbulence - but either the particles are too large and will be caught by the screen (during plunge or pour, same thing) or they're too small and pass through (again, regardless of pluging action). Unless you're trying really hard to gently decant, and not disturb any settled coffee grounds - in which case, the filter isn't playing any role?
(I also can't fathom a 9 minute steep time as not being way overextracted, but I also love being open to new ideas and challenging what I think I know about coffee, so I'm definitely curious to try this.)
I tried your 7.5% ratio today as opposed to following the SCAA 1:17 ratio and I really enjoyed it. Curious as to your thoughts about the differences between the ratios.
I second brendan question - wondering the same thing or was 7.5 used as just a dialing in ratio.
Chemex: If you use unbleached Melita #4 filters instead of the bleached-white as shown, you will not have a "papery" taste. Your filters are white because the paper was bleached! I'm not sure that;s a ":papery" taste; could it be a "bleachy" taste?
done
Although sometimes a really bad cup of coffee from a gas station just hits the spot...not sure which spot...but it hits it.
I keep a GSI Outdoors Pour Over brewer in my weekend bag, so if I find myself in a hotel, I'm not at the mercy of the horrible little drip brewer in the room. Whether they use pods or loose grounds, they're generally nasty little low-end-bid pieces of kit, so I try to never use one. The GSI pour over has a permanent mesh filter cone that clips to the edge of your cup. Just put coffee in the filter (cut open one of the hotel supplied pods if you must), and use the drip brewer JUST to make a potful of hot water, and use that for your pour over. It's far superior to the horrible drip that bad hotel brewer makes!
When I'm at a hotel for more than a day or so, I bring my Presto manual K-cup brewer and some GOOD K-cups (Rogers Family San Francisco Coffee OneCup pods), usually Fog Chaser or French Roast. The Presto makes a decent cup of pod coffee with a few manual presses of the bellows on top. Again, you only use the room brewer to make hot water, and ignore the hotel's coffee.
I have an Aeropress, a Thermos stainless-steel French Press, and a now a Moka pot, now that I learned how to use it correctly. I can make my coffee with or without electricity, in my kitchen or on the tailgate of my van, or out in the woods. I have multiple ways to brew and to boil the water, from a wood-burning Solo stove to a multi-fuel portable gas burner, to a Butane brunch-line burner in a nice hardshell case. No matter where I am, I can make coffee!
Not sure if this question has all ready been asked and answered but I couldn't find it if it has. Should you temper this Dark Matter?
Thanks!
