Coffee

I like, red grape, and Carmel.

Dear coffee juice estimators, I’ve had this V60 02 dripper for 3,5 years and some hairline cracks have been building up all over the cone. At one point, a bigger horizontal crack appeared and a short time ago a bigger vertical one took off while pouring - I really heard and felt the plastic creaking. It has almost never seen the dishwasher, mainly only rinsing and hand washing.

I’ve used this V60 regularly, more often in the last year than the years prior, but I wanted to ask if someone experiences the same degradation with other colors of plastic? I have two AeroPress devices that are like new, one being older than this dripper…

It looks like a very poor material choice, but maybe it’s due to the crystal clear transparency.

Close up:

Removed the boiler from my Gaggia Classic and it was a humbling experience to learn just how much scale can build up even on RO water.

Ultimately wasn’t able to get the boiler looking squeaky even after 2 hours of sitting in descale solution. Is that probably fine? I just rinsed and brushed it until I didn’t see any more visible scale flakes coming off. Flow is back to normal as far as I can tell.

Get pumped! This is the incredible coffee product review you’ve been waiting for! The hot new gadget that will revolutionize your coffee brewing experience! Ok, no it’s not, I’m literally taking a few minutes to dribble on about a tiny broom and dust-pan. There’s some precedent / inspiration for this at least. The Coffee Chronicler, a chap for whom I have much respect for as a coffee aficionado, once posted about one of his favorite coffee gadgets being a small dust-buster. While I agree, it’s paramount to have a quick and easy way to clean up the blizzard of grounds that come with a busy home coffee lab, I’m very much in favor of this simple device. I have a mini vac in my kitchen, but I rarely use it for counter-top clean ups.
Maybe it’s that there’s not power or a place to mount it quite close enough or that my electric grinder doesn’t fit near the area I brew at. Maybe it’s that I’m up early and I don’t want to wake the dog or trigger my introversion with a loud hum. Whatever it is, I’ve found myself much tidier using this little hand sweep. I can quickly dump the pan in the sink or the bin. The brush magnetically adheres to the dustpan and it’s small and not at all ugly to look at. I’m not pushing this particular model or brand. I assume there must be mimics; it’s just the concept that I like. This has lowered the threshold for my willingness to clean up to the point that I find myself happily doing it on the regular.

What do you use? Shop-vac? Wet sock? Lemmy know.

This is the first time I've tried a cafe bombon. It's strong, sweet and creamy. It reminds me of a Vietnamese Coffee but stronger.

I believe there are other coffee drinks that are also made with sweetened condensed milk from different countries but this version is apparently from Spain.

This is the recipe I used: https://espressooutlet.com/blogs/news/cafe-bombon-recipe-espresso-with-condensed-milk

#coffee #moka #espresso #oc

I understand that people in Korea look at me funny when at 38°C in the summer I order a hot cafe latte.
But I also look at them funny no when at -15°C they order a Ice Latte to go.

archive.is

The Ceado Hoop has become explosively popular but it's stock filters are notoriously poor. If you are interested in learning about options for using fast Sibarist filters in the Hoop, this blog post goes into detail.

When buying coffee, vendors usually list coffee grades, gr 1-5, reflecting the physical quality of an agricultural commoditty. E.g. # of rotten beans, broken beans, insect damage, unscreened pebbles, bean size etc.

Then you get the cupping notes. Citrus, floral, coco, caramel, winey etc.

Does the Lemmy braintrust agree with the consumer buying principle that 80% of your buying decision should be on what you smell and taste in the profile and 20% on grade?

Put another way, other than carefully screening beans in small batches for bad beans and bebbles, does grade mean anything to the drinker? Would the coffee fanatic not enjoy their favourite profile at gr4 over an ok profile at grade 2 as long as they don't chip a grinder on a pebble?

80/20 at least. Maybe more like 95/5 because while pebbles can be removed and insect damage likely can't be tasted, a bad tasting cup of coffee is always a bad cup of coffee.

Hi!

I'm looking for ways to enhance my coffee experience at home and since I'm mostly drinking drip, I figured that after grinder and water, filter has the most impact on taste (if I'm mistaken feel free to offer your advice :).

So I've started looking for suggestions on filters and read good things about Sibarist, Hario Meteor and Cafec T90 but to be honest, I don't know what to look for in a filter, so any help here is much appreciated !

Also, I'm using a cheap cilio ceramic filter rest (see attached picture), so maybe I should get something better for flow?

If the filter can be reused to avoid unnecessary waste it's a nice bonus.

Cheers,

Do you feel like experimenting with the Tetsu Kasuya method really changes the sweetness/acidity balance?

Hi,

I've been using a blade grinder for years and just recently realized how badly it affected the brew (took me a while, please don't hate haha).

So I started looking for a better alternative, with burrs, and from what I gathered, a good manual grinder will beat any fancy electric one, so I guess I'll be grinding my beans myself now.

I still need your help picking the right grinder for me, so here is my situation :

• I mostly use a moka pot and a dripper, and more rarely a French press, for lack of a proper espresso set up
• I'm also an espresso guy but I will probably end up investing in a decent espresso set up sonif the grinder could manage all of these that'd be neat! (I haven't started benchmarking for a proper setup yet because enjoying a good ristretto from time to time is fine by me for bow, but any advice on a a machine that is not too pricey is welcome too!)
• most of the time I grind approx 20g of beans
• I buy my beans from a local roaster, in small quantities (by 250g), dunno if this is any relevant

So far here is a list of grinders I've seen recommended on this sub :

• 1ZPresso JX pro
• Commandante c40 (but there are different burrs and I don't know which one I'd pick)
• Capresso Infinity
• Hario mini mill

Haven't bern really checking the the last two though. There seem to be quite we difference in prices range, so I need your help picking the right model (and size?). I don't want to spend too much, but I'm okay for a little pricey one if it makes a great deal of difference and it'll last! Also I'm open to look for second hand grinders unless you thinks it's a bad idea ?

Cheers and thank you for your help,

Edit : kingrinder's P & K series are also seemingly a solid choice, if any of you guys have an opinion, I'm interested!

FWIW, I understand freeze-drying. My question is more about how instant coffee is prepared versus brewing. When you brew coffee, you run the water through the grounds while filtering them out. When you make instant coffee, the grounds just dissolve into it?

What am I missing here?

I've always used a cheap coffee grinder for my Moka. It created very uneven grounds but it's what I had. It finally stopped working so a relative gifted me this MAVO manual grinder.

It's the first experience I've had with a bur grinder and the grounds it produces are very uniform.

I'm still dialing the grind setting for my liking but I'm enjoying the process. I'll also need to pick up a few different roasts to experiment with.

#coffee #moka #tools #oc

*Legend has it that Baba Budan brought coffee to the subcontinent by smuggling 7 beans from the port of Mocha in Yemen in his beard in 1670. The Yemenis carefully protected their hold on the coffee market through strict policies and exclusively exporting pre-roasted beans. This recipe pays tribute to the well-intended thief. After pouring your grounds into the filter, you will spoon (smuggle) a little back into the grind chamber to use later in the immersion phase of this hybrid brew.
Why the theatrics? Similar to the concept behind the Ninth Circle recipe, the late components of extraction tend to deliver more astringent elements. Instead of lowering the temperature to minimize extraction, we are re-introducing some fresh grounds into the immersion bath to compensate for one of the downsides of hybrid immersion, pre-extracted grounds. *

Ratio: 1:15.5

Coffee: 20.0g

Water: 310mL

Starting water temperature: 201F (208F if using melobloom technique)

Brew Time: 4:20

1. Smuggle 4g of grounds out of the filter with a spoon then zero scale
2. 00:00 Switch is closed, we bloom with 40ml, give a gentle swirl
3. 00:40 Open switch
4. 00:50 Pour 55ml (to 95ml)
5. 1:20 Pour 50ml (to 145ml)
6. 1:50 Close Switch: Pour 165ml (to 310ml)
7. Sprinkle in 4g smuggled grounds and give 3-4 gentle stirs to submerge grounds
8. 3:20 Open Switch

I welcome your thoughts / critique. I realize it's a zany approach. I encourage you to try it though as I've been using this not infrequently for nearly a year and it hasn't let me down.
Full details here.

I searched this, but got back a lot of AI slop, so like to hear what people's experience is.

I was considering upgrading to reduce the morning noise for the household, and learned that big burrs are faster and can be quieter. Maybe that's true?

Going down the rabbit hole, it seems like the burrs can also affect the taste (clarity, body, etc.) in wildly different directions, not necessarily one size fits all.

Is there anyone with more than one grinder over time that has noticed one way or the other? I use a Niche now, and had a Commandante 40. I just drink espresso, but what do I know? In this case, nothing!

I love him and he does a wonderful job, but I feel like my whole coffee-related knowledge derives from just one guy. Do you have other people to recommend who also do a good job at informing and researching about coffee? Not necessarily in English

Are we ignoring the animated bean or what?

what process do you like the most or find the most consistent?

bonus: same but for decaf processes Swiss Water/natural/C02

A few things to unpack here:

First – entertain getting a Bluetooth or wifi enabled thermal receipt printer. There are options well under $100. I put one in the kitchen on a whim and use it all the time. I can print photos at low but acceptable resolution and notes from any document editor on my phone. They are ultra-fast and many can automatically snip the note for you – no messy tearing necessary. They especially excel over a pen and stack of post-its when you want to create multiple copies. Also, I have horrendous handwriting (like can’t read my own notes bad sometimes), so printing a quick “don’t forget lunch in fridge” note is fast and easy. I’d love to figure out a way to get a voice assistant to automatically print notes for me but haven’t found a reasonable solution yet.

As for the actual coffee stuff, the best info I’ve ever seen on freezing coffee is already available here so I’m not going to rehash all that – but definitely worth reading if you’ve never seen this before. I don’t decaf often, but sometimes I’ll do a 50/50 blend of decaf and regular in the late afternoon or just really want to brew a late night cup. The only decaf I’ve been able to tolerate is Ethyl Acetate or Methylene Chloride processed, but these are tricky to come across. I prefer to buy locally, but all my local roasters use Swiss water process. Since I’m not brewing it often, my decaf will start to expire, and I quickly lose interest in mixing stale decaf with a fresh roast of the week. Freezing is easy. While it's also acceptable to just throw the bag in a ziplock and put it in the freezer, the vials save time on the brewing end. You'll need a funnel to load these. I also love these for throwing in the freezer at work where I only brew occasionally and need it to be very fast.

On a recent trip to Naples, I was curious to see if I might encounter the famed Neapolitan brewer. This Parisian developed contraption was adopted via trade routes to become a culinary cultural staple of the region of Campania. The slow drip-based “cuccumella” aka. cuccuma, caffettiera napoletana, cafetière Morize, flip pot, or simply “the machine”. This polyonymous brewer had previously been billed to me as a simple and reliable brewer that sat on the spectrum between drip coffee and espresso. I had experimented with cuccuma before and frankly found it challenging to dial in a good cup. I envisioned this as more of a home brewer and didn’t expect to find it being used in any cafes, but I hoped to have a chance to taste cuccuma coffee brewed in the city that made this brewer famous. I longed for a reference point from which to tweak my own recipes as I had never encountered anyone brewing with this device. Early on my first note on the coffee scene aligned with my typical European experience – it’s hard to find anything I would refer to as bad coffee and the consistency between espresso shots from café to café was quite incredible. I enjoyed stopping at gas stations in small towns along the Amalfi coast and even in 2025, a decent shot of espresso was always available and often cost just a single euro coin. However, truly excellent coffee was not something I was stumbling into (and not surprisingly, neither was the cuccuma). One morning I put in a bit more effort and discovered Café Sansone , where not only did I enjoy great conversation with the Barista, but also a wonderfully fragrant and complex Ethiopian pour-over. I don’t believe they brewed anything with the cuccuma there, but after I sat down, I noted some on the wall for sale! It was a start! I figured this was about as close as I was going to get, but on my last night in Naples I received an incredible surprise. I treated myself to an upscale dinner this final evening and while it wasn’t on the menu, after dessert the waiter brought a piping hot cuccuma complete with the traditional paper cuppetiello spout cover tableside! I was more excited about this than he expected, and he enlightened me with the most popular local pronunciation of the gadget as a start “Koo Koo Ma”. Here’s the incredible thing, even at this fancy restaurant the cuccuma coffee frankly wasn’t that good. It was too dilute and a little astringent. I found this very vindicating. All my reading about it being a forgiving, consistent brewer had never been my personal experience, so when I received a second-rate coffee in the heart of Naples at an upscale Italian restaurant, I knew this thing wasn’t as foolproof as had been touted. When I returned home, I had newfound energy towards perfecting my cuccuma recipes and I’m pretty satisfied with where I landed. If you’re interested, take a peek at them here. Ultimately I think the cuccuma works best at brewing a cup that lies on the drip side of a Mokka Pot brew. It’s typically recommended for dark roasts, but as someone that avoids a true dark roast even for espresso, I find that medium or medium-dark roasts really shine and the cups need to be brewed with coffee forward ratios. Just like the flavor lies between drip coffee and espresso, I think the optimum cup volume does as well. A large espresso cup or tiny coffee cup works well, and I recommend a single cup dose somewhere between 150 and 200mL. I find the flavor profile a little more nuanced than what a Mokka Pot typically makes and prefer the cuccuma to a Mokka brew personally.
Have you experimented with a Cuccuma? Have you had any good or bad experiences with one?