MoT's WDF

@Rabirnie all of what @ManOnTime said applies.

His recommendation for kettle is good, as it's temp controlled, rather than run till it boils. I'd highly recommend a temp controlled gooseneck (like Most linked).

Also fresh whole beans, ground as needed. This is the biggest improvement to anyone's Folders drip coffee machine game.

What is worse: coffee with no personality or coffee with a harsh personality?

BostonCharlie wrote: ↑Tue May 31, 2022 10:26 am What is worse: coffee with no personality or coffee with a harsh personality?

None is worse. I'd rather have harsh dark stuff (which I do not like) than bad diner coffee water.

Boourns wrote: ↑Tue May 31, 2022 11:25 am

BostonCharlie wrote: ↑Tue May 31, 2022 10:26 am What is worse: coffee with no personality or coffee with a harsh personality?

None is worse. I'd rather have harsh dark stuff (which I do not like) than bad diner coffee water.

Yep, same here!

I'm the opposite. I'd rather weak stuff than overly bitter coffee.

I also drink my coffee black.


I also received my 3rd coffee delivery from Trade. I'm liking the subscription service. Not having to make a special trip to get good, fresh coffee is really nice.

BostonCharlie wrote: ↑Tue May 31, 2022 10:26 am What is worse: coffee with no personality or coffee with a harsh personality?

Update: I have tamed my harsh coffee by using a coarser grind and a shorter brewing time (higher temp) in my moka pot.

I was once at a restaurant where I wanted some after dinner coffee. So I asked the waitress whether it was fresh: yes, it was fresh. Truth: no, it wasn't! Now I don't ask and just order espresso.

BostonCharlie wrote: ↑Tue Jun 07, 2022 8:10 am

BostonCharlie wrote: ↑Tue May 31, 2022 10:26 am What is worse: coffee with no personality or coffee with a harsh personality?

Update: I have tamed my harsh coffee by using a coarser grind and a shorter brewing time (higher temp) in my moka pot.

I was once at a restaurant where I wanted some after dinner coffee. So I asked the waitress whether it was fresh: yes, it was fresh. Truth: no, it wasn't! Now I don't ask and just order espresso.

The downside of becoming more discerning about coffee (i.e., coffee snob) is you order and enjoy coffee pretty much only at nice coffee shops. The diner/restaurant bean water or burnt sludge no longer does it.

Enjoying some delicious French press coffee this morning. For years I have preferred my moka pot over my press, but today I wanted more volume, less strength. So nice having a good grinder now! I have been using these 'ultra affordable' San Francisco Bay beans with success.

Update: this is now my go-to ultra-affordable bean. Much better than the ones above, imo, and less expensive:



Still using Peet's for our espresso, though. My son found a deal on one of these Flair presses. He also picked up the pressure gauge which is a big help imo:

@BostonCharlie
How's the Flair?

I've debated getting one, but I hear the thermal management is a bit of work.

Boourns wrote: ↑Tue May 31, 2022 11:25 am

BostonCharlie wrote: ↑Tue May 31, 2022 10:26 am What is worse: coffee with no personality or coffee with a harsh personality?

None is worse. I'd rather have harsh dark stuff (which I do not like) than bad diner coffee water.

Joining the convo late, but FWIW the key descriptors here are *sour* and *bitter*. Underextracted grounds (from extra-strong roast/extra-oily beans/the first flush of extraction) produce sour coffee, like your "harsh dark stuff". Overextracted grounds (from weak roast/water running through the same grounds for too long) produce bitter coffee, like your diner dishwater.

Homemade Cortado

I decided to try Chock Full O' Nuts coffee, because it's Chock Full O' Nuts. It comes pre-ground in a big metal can.

In my French press it makes a serviceable cup of coffee that I wish had more body.

Regrinding it and brewing it in my moka pot, it tastes darned good!

Detailed backgrounder:
https://www.nytimes.com/2017/11/27/nyre ... e-can.html

BostonCharlie wrote:I decided to try Chock Full O' Nuts coffee, because it's Chock Full O' Nuts. It comes pre-ground in a big metal can.

In my French press it makes a serviceable cup of coffee that I wish had more body.

Regrinding it and brewing it in my moka pot, it tastes darned good!

Detailed backgrounder:
https://www.nytimes.com/2017/11/27/nyre ... e-can.html

It’s better than average and best high strength in espresso or similar. Blows Maxwell House and Folgers away.

There a similar coffee from New Orleans called Cafe Du Monde, but it has chicory and a different taste. Similar products though if that makes any sense. I like both.

I’ve stopped drinking caffeine and wonder if anyone is a decaf pro. I’ve noticed Swiss water decaf (high quality) has more caffeine and I wish it didn’t.

Anyone a decaf pro?

I had a steroid shot in my back and it caused 7 months of drug-induced mania. Really scary. For some reason I can’t do caffeine now even after the mania crap is over. I miss my strong coffees a lot.