Coffee Appreciation

May also be worth considering a Chemex

..didn't mention this in my earlier post but the idea is to gift this to someone who drops stuff frequently (due to being a bit hectic) - and who has thus gone back to the plastic dripper after dropping two porcelain ones, so I guess a Chemex is not the best option here 😅

The colour inspiration came from the super high end Instagram sellers so tried to do a "budget" version so had walnut handles made too.

If anyone is after a moka pot, I have purchased a job lot on eBay and took the pieces I wanted.

£5 a piece

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Holy cucumber! @Vince thats a fair upgrade from the Baby Class I got from you.

My machine is still running great btw so thanks. Amazing how much joy I get from my 5 minutes alone in the garden sipping a coffee before my kids come down and ruin my fun. Money well spent.

Hm, would make a nice change from the French press, go on then. Can I get the one that's just behind the mug?

I have left them outside my house so people can pick up the ones they prefer (I am in New Cross SE14 now).

If you know when you can swing by, I will let you know if that specific one is still available.

It is a "6 cup" version (300ml) while the smaller ones are 4 cups version (200ml).

Send me a text!

That Gaggia is a great machine, makes good coffee and helps you getting more into coffee!

Hmm, well I’m certain that if it’s a plastic Hario, metal Hario, ceramic Hario, none of them will impart taste to the coffee. So I’d just go for whatever you like the most.

Out of curiosity, which did you keep and why?

Kept 5 out of the 15 job lot. The most visually pleasing for my coffee shelf.

• Bialetti Mini Express
  
• Tracanzan Alfa
  
• Gusto Casa
  
• Pezzetti 4 cups
  
• Pedrini 2 cups black
  

same, there may be a difference in heat retention/transference, but that will most likely not be noticeable in the cup.

Wow - some bangers in there (had to google them, but still).

Currently loving my Klean kanteen insulated mug. Keeping my morning coffee warm enough to sip whilst standing on my balcony, catching up on the news and surf the forum..

Advice for iced coffee - I'm currently making by putting my pour-over in the fridge, but it seems to end up bitter-er than when hot, such that I need to use more sugar syrup than I'd like to sweeten. Should I be looking at cold brew? Can't help but assume that will end up weak but I'm probably wrong!

Cheers

I've only tried making cold brew once but I found James Hoffmann's iced v60 easier and tastier.

https://www.youtube.com/watch?v=PApBycDrPo0

I find cold brew much stronger than a regular filter made with my Chemex/siphon.

When I wanted to give it a go without buying special equipment I just used a plastic bottle stuck in the fridge overnight and filtered it through a regular filter in the morning (French Press works well for that stage).

I think I normally used a ratio of around 70g/litre, for anywhere between 8 (at home) to 14 (at work) hours.

I just pour espresso onto ice cubes and add milk.

Do you not find it changes the flavour/becomes bitterer?

This looks interesting, although I don't have a big chamber thing to brew into so may be tricky to recreate...

I guess I should try cold brew to see if that is the solution!

Hario Mizudashi 1 litre is a brilliant inexpensive cold brew maker. So easy, no mess, no fuss.

Got the medium (600ml?) one and would definitely recommend it. Honestly the easiest method to make a decent coffee I've used. Add ground coffee, add cold water, wait, remove filter, serve.

Advice for iced coffee - I'm currently making by putting my pour-over in the fridge, but it seems to end up bitter-er than when hot, such that I need to use more sugar syrup than I'd like to sweeten. Should I be looking at cold brew? Can't help but assume that will end up weak but I'm probably wrong!

I make it 3 ways. Always strong, always sweetened, always with milk, preferably with ice:

1) Espresso over ice so it chills down quickly. This is probably my favourite way. It's the bitterest and gives me the best sweet/bitter contrast I'm looking for.
2) V60 cooled and chilled. This really is the traditional tasting iced coffee, in my opinion. It's coffee flavoured, cold, sweet and refreshing. Key is getting it chilled down quickly so it holds onto its fresh flavours.
3) Cold brew, served cold with milk and sweetened. I've often felt cold brew tastes a bit flat, like when your ground coffee is a bit old and has lost its edge. This is why I don't tend to use good coffee for cold brew, because I feel it's missing a few flavour profiles you get when you extract hot.

Done a skid this morning, looking forward to trying both the Hambella & Mantiquiera de Minas, they sound to have very different taste profiles.

I know what you mean with cold brew, I like to serve it with a slice of citrus fruit to give it that edge back.

Our shop recipe for iced coffee is pretty much the Hoffmann one. Regular pour over but reduce the brew water by about the amount you will be adding with ice and grind finer, then add extra ice to serve (the more the better as it melts more slowly). Make it fresh, serve it fresh.