To me people have been trained to say "good Coffee" is from over roasted beans. It tastes burnt to me.
The science geeks say there’s something to this. I can’t balance a chemical equation for it, so I just follow their lead. My kettle is set to 200 degrees.We've been using our new Bunn pour over coffee maker with carafe, an' it makes the same coffee we've been drinkin' Far Better! I think it's because the water never really boils. It gets close, but then it stops and keeps it hot. You pour in a pot of water, it displaces the water it already had ready and waiting at the right temperature, and pours it over into the filter.
Answering my own question, the evil Google says optimum coffee brewing temperature is 195F-205F so your methodology makes sense.I usually let my kettle come to a boil, then take it off the burner and let it sit without heat while I prep my coffee. 2-3 minutes tops
The science geeks say there’s something to this. I can’t balance a chemical equation for it, so I just follow their lead. My kettle is set to 200 degrees.
Why would anybody who just wants plain coffee go to starbucks? Feels like you're setting yourself up to have a fight with somebody who has purple hair and a nose ring.
Just drink coffee you like. Find something good, and just keep doing that. Life is hard enough without making caffeine complicated too. Being elitist doesn't help things.
A cooking professional is of the opinion that boiling removes the acid and bitterness.
.
a person who likes good coffee isn't gonna be using old pre-ground folgers out of a plastic tub...A cooking professional is of the opinion that boiling removes the acid and bitterness.
A cooking professional is of the opinion that boiling removes the acid and bitterness.
.
a person who likes good coffee isn't gonna be using old pre-ground folgers out of a plastic tub
Disclaimer: I don't give a double espresso what you make at home or if you think paying $4 for a cuppa joe is stupid. Do you take some virtue-signaling pride in buying 50# of Folgers at a time and hauling it around your 1975 vintage Stanley Thermos? Sweet, you do you. This thread is about uppity emos, philosophy majors, disinterested teenagers and tree hugging baristas pulling craft 'creations' at the local artisanal coffee shop.
OK, now that we have that out of the way...*
I like Coffee Shop coffee. Comfy couches, good WiFi, I see people I know, I can get work done without being stuck in an office all day. It USED TO BE you could get a good quality dark roast that actually tasted good. Like the aforementioned Folgers, but with depth and a robustness that really sets it apart from stale grocery store brands.
Nowadays, it seems that every 'good' coffee shop is going nutty with "floral essence" and "notes of cranberry and fairy dust"...like they're some wine peddler. I haven't had a decent cup in months. Everything has a 'bright' or overly acidic after taste. And I've been to 4-5 different cafes, they're all doing the same thing.
Is it just me? Do I need to just stay home and join the masses swilling their reasonably priced and perfectly acceptable drip-o-lator offerings?
*Sorry Zoomies, I didn't mean to trigger you with the Ellipsis of Hate.
**Remember folks, I am a FORUM MODERATOR, and therefore superior to you. If anyone dares disparage my love of hippies and $10 Flat Whites you will feel my wrath via a sternly delivered 'harrumph'.
Yeah...it removes the acid and bitterness from the bean and moves it into the drink.
Bless your heart.*takes a swig of unsweetened tea*
- McDonalds Venice Cafe' and Premium Roast (yes, I'm serious)
All coffee tastes like crap.
That’s because he’s from Indiana. It could be worse. If we’re from the NE when referring to iced tea he wold be meaning the powered stuff in the jar.Bless your heart.
All coffee tastes like crap.
That’s because he’s from Indiana. It could be worse. If we’re from the NE when referring to iced tea he wold be meaning the powered stuff in the jar.
Bless your heart.