I loved the coffee from my Aeropress. But I also found the early morning complexity and the perilous balance of a top heavy open mix of grounds and water to not be a good fit with my morning grogginess and boat life. #needcoffeetomakecoffee
I was going to suggest an Aeropress since you are a landlubber now. But on the rare occasions I make hot coffee at home, I just use a manual Melitta pour-over and a kettle.
first time having coffee made from a bialetti over the weekend at a friends house & it was delicious, best coffee i've had in a while. i might ask for one for xmas.
I loved the coffee from my Aeropress. But I also found the early morning complexity and the perilous balance of a top heavy open mix of grounds and water to not be a good fit with my morning grogginess and boat life. #needcoffeetomakecoffee
first time having coffee made from a bialetti over the weekend at a friends house & it was delicious, best coffee i've had in a while. i might ask for one for xmas.at home i mainly use the aeropress because i'm the only coffee drinker in the house. i also occasionally use the esspresso maker or french press, but using a paper filter removes some artery clogging oils
We've had this one for a few years. The OXO 9 cup maker (apparently 8 was just too small, and 10 too large?). .
I like a carafe, so I can drink it slowly over the course of the morning. It was a gift when there was one coffee drinker in the house (me), and is now working OT with 3 at home. We end up making 2 pots in the morning now. After almost 3 years (~1,000 pots), it's showing signs that the end is coming. There is a small drip coming from the section that holds the basket/grounds. It's not a big deal, but I'm guessing one of the rubber pieces is beginning to fail. All in all, it's been good. Coffee starts and stays hot for a few hours.
had this rig for a quite some time literally made thousands of cups of coffee some noticeable wear and tear so what's next? weird kitchen layout so i need something compact any suggestions would be helpful
had this rig for a quite some time literally made thousands of cups of coffee some noticeable wear and tear so what's next? weird kitchen layout so i need something compact any suggestions would be helpful
Right. Our roaster said they figure 4 days minimum to get the best flavor, then another 10 to use them as "fresh" if opened, but in theory the roasted whole beans are shelf stable if they're in a sealed bag with a valve. There's only a tiny bit of oxygen in that bag to begin with (if your roaster is big enough to have a nitrogen-rich packaging line), and most of that is pushed out when the bag puffs up with coffee gases.
But I've never done any A/B testing so who knows. ======
The discussion about Florida coffee was a nod to climate change... Brazil's failing crop, etc.
I thought you get extra points for hijacking a discussion
Right. Our roaster said they figure 4 days minimum to get the best flavor, then another 10 to use them as "fresh" if opened, but in theory the roasted whole beans are shelf stable if they're in a sealed bag with a valve. ...
...The discussion about Florida coffee was a nod to climate change... Brazil's failing crop, etc.
Aye - missed the context farther down the thread...
...... CNET argues that beans are stale when you buy them, anyway. Freeze if you donât drink much. I see a lot of folks liking the vacuum mason jar approach. https://www.cnet.com/home/smar...
Thanks for the links Steely_D.
CNET appears to be down. All I get are 404 errors. I changed the VPN location, played with the tracker blocking options, etc. As G0d has been punishing sinful British Columbians in the last couple of days, I wonder if BC got disconnected from the I-Net. Probably not the case, but something that comes to mind when 'they' shower their wrath on us sinners.
You want to vacuum seal those puppies. Roasted beans get nasty after a few weeks. If you want beans to last, buy them green from a place like Sweet Maria's and roast them yourself. Green beans (really, seeds) last for a year or two.
We have a vacuum sealer that we often use for hot-smoked salmon and dried fruit. Not sure if we are prepared to go the extra mile for coffee.....
I suspect that much of our fascination with and attachment to coffee is psychological. As long as the caffeine does not degrade, we are good. Nasty? Add more hot milk. Really concerned about sleep and health? Drink black tea or switch to water or diluted fruit juice.
And I heard that the beans improve over the first few days or a week after roasting because of off gassing the nasty stuff. Then they start to go stale.
Right. Our roaster said they figure 4 days minimum to get the best flavor, then another 10 to use them as "fresh" if opened, but in theory the roasted whole beans are shelf stable if they're in a sealed bag with a valve. There's only a tiny bit of oxygen in that bag to begin with (if your roaster is big enough to have a nitrogen-rich packaging line), and most of that is pushed out when the bag puffs up with coffee gases.
But I've never done any A/B testing so who knows. ======
The discussion about Florida coffee was a nod to climate change... Brazil's failing crop, etc.
Not arguing, per se, because I haven't done the research and testing that you have, but I thought most commercial beans are still off-gassing non-oxygen compounds when they're bagged, and that's done in a nitrogen-rich chamber so there's little oxygen in the bag to begin with, then the beans produce more gases over the next several days, pushing the nitrogen/air mix out the one-way valve. The biggest problem with the whole scenario is SAID TO BE that those gases that come off the roasted beans should be going into your cup, so drinking fresh-roasted coffee gets you all of that. Vacuum sealing IS SAID TO just hasten the process of drawing flavor out of the beans. Or so they say.
If we're talking a year's supply, I'd leave them in the original packaging if it's sealed, with a one-way valve, and freeze them. Maybe push any air out of the bag thru the valve first. When they come out of the freezer, don't open the bag for at least a day, to avoid condensation on the beans. Not ideal but it seems like the way to keep them not-awful longer.
And I heard that the beans improve over the first few days or a week after roasting because of off gassing the nasty stuff. Then they start to go stale.
Florida is technically not in the traditional "coffee-bean zone" - between the Tropics of Cancer and Capricorn, plus I believe coffee ideally needs to be grown at elevations at least half a mile or so above sea level (for Arabica at least).
Hawaii's Kona isn't all that, either, but they do bill themselves as the only coffee grown in the USA. But anyway if it's crap coffee now, maybe you can buy in. Are there mountains in Florida?
edit: lol highest point is 345 feet. That's the real reason BDB won't come visit! Nosebleeds.
Florida is technically not in the traditional "coffee-bean zone" - between the Tropics of Cancer and Capricorn, plus I believe coffee ideally needs to be grown at elevations at least half a mile or so above sea level (for Arabica at least).
