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Dmt37
75
Oct 23, 2017
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What is the best way to ensure a consistently good cup of coffee? Despite using a measured amount of quality beans, the same setting on my grinder, and the same amount of water heated for the same time, I end up with wildly inconsistent beverages ranging from kind of weak to horrendously burnt.
Oct 23, 2017
FancyRedFox
94
Oct 24, 2017
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Dmt37What brew method are you using?
Oct 24, 2017
Dmt37
75
Oct 24, 2017
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FancyRedFoxFrench Press. My cold brew done in the french press is always fantastic but the hot coffee just doesn't go very well.
Oct 24, 2017
FancyRedFox
94
Oct 24, 2017
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Dmt37Hmm, it seems like all your variables are consistent. Are you using a blade grinder or a burr grinder?
Oct 24, 2017
Dmt37
75
Oct 24, 2017
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FancyRedFoxI've used both and the same results. The only thing I could think of is maybe I'm making the newbie mistake (if it is one) of using a microwave to heat my water. Perhaps that is causing some level of inconsistency and causing my issue? I make my tea the same way but tea is maybe less temperature sensitive and the variation isn't as noticeable.
Oct 24, 2017
FancyRedFox
94
Oct 24, 2017
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Dmt37Oh yeah, That's gotta be it! My guess is that since everything else in your set up is consistent, the water temperature you're getting from the microwave must be all over the place. It would totally explain why it's varying all the way from weak to burnt, since temperature has a direct correlation with the rate of extraction. I'm spoiled so I use an electric kettle, but if you're able to heat your water on a stove top, 30 seconds off the boiling point is super generic advice but has never let me down. I'd also recommend using a burr grinder when possible. With a french press it probably won't matter as much as water temp, but every little variable you can iron out counts! =)
Oct 24, 2017
Dmt37
75
Oct 24, 2017
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FancyRedFoxOk, I will give that a go and hopefully find the consistency improve. Thanks for your time and knowledge!
Oct 24, 2017
JL78
6
Oct 24, 2017
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Dmt37A decent burr grinder, an electric kettle, and a scale.
Oct 24, 2017
NanaB2
9
Oct 24, 2017
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Dmt37I agree that it is likely the water temp. I use a Thermoworks instant read thermometer after removing the water from the microwave. Very precise and it sterilizes the thermometer at the same time. I'm all about the multi-tasking.
Oct 24, 2017
mrvco
500
Oct 24, 2017
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Dmt37Try filtered water in addition to an electric kettle or tetsubin.
Oct 24, 2017
MikePanic
63
Oct 24, 2017
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Dmt37Don't discount the beans themselves. Knowing the roast date is extremely important, and consuming them in a decent amount of time, is too. Don't ever freeze beans, either.
Keep in mind that as the temp and humidity in your home changes, the roasted beans will change flavor, too.
Best analogy I can come up with to help explain this is buy some unripe bananas and leave them on your counter for 2 weeks. They start off greenish-yellow, then yellow after a few days, some people like to eat them at this stage, the fruit is very firm and has a less sweet taste. A few more days pass, black speckles form (this is where I like to eat them) and they will get even more sweet, but the fruit is less firm and in a few more days it's mushy. 2 weeks later the bananas have migrated to nearly totally black in color and if you try to peel them they will fall apart and a syrup like consistency will come out. Beans act in a similar way, and finding that "right spot" where they are fully degassed and have the "right" flavor is hard.
In espresso terms, we call it "chasing the god-shot" because it's not likely to happen more than once. For me, this keeps coffee interesting and entertaining.
Oct 24, 2017
takeshi
37
Oct 24, 2017
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Dmt37Get a good thermometer and ensure that your water temperature is consistent. If that's not the problem then the grinder is your next most likely culprit. People tend to overlook the importance of the grinder.
Oct 24, 2017
FancyRedFox
94
Oct 24, 2017
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MikePanicI recently attended an event with George Howell where he elaborated on their process for freezing and storing green beans. Super cool, but then he went on to emphasize that you CAN in fact (and should) freeze your roasted coffee beans. (In an airtight vessel.) After literally years of being told not to freeze coffee I'm going to be in a state of mild crisis until I can do a comparison brew of Frozen vs Unfrozen beans.
Oct 24, 2017
MikePanic
63
Oct 24, 2017
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FancyRedFoxFreezing green means you're likely a micro-roaster at home, since most businesses buy 60kg bags or bigger.
Also, I consume 12oz (seems to be the new pound of coffee in a bag) in about 10 days, and buy coffee often, based on roast date, so personally I'd rather buy fresh coffee a bit more frequently than in bulk and risk freezing.
Oct 24, 2017
FancyRedFox
94
Oct 25, 2017
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MikePanicYea my freezer currently can't even store waffles correctly, so I'm not changing my storage practices in the immediate future. I am curious to find out more though since it's been such a point of contention. Matt Perger did a a write up too, stating that grind size stays more consistent with frozen beans.
Oct 25, 2017
Dr.McCoy
345
Oct 25, 2017
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FancyRedFoxYeeeeeeeeeeah I don't know if I believe that. Would wanna do a blind test I think.
Oct 25, 2017
Dr.McCoy
345
Oct 25, 2017
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FancyRedFoxI believe the grind size thing. I've been doing my own independent testing with roast levels and grind consistency. Lighter roasted beans (which are harder/more rigid) are always more consistent than a darker roasted version of the same bean.
Oct 25, 2017
Dmt37
75
Oct 28, 2017
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FancyRedFoxTried using the boiled water method with my burr grinder and french press this morning and it's easily the best cup of coffee I've ever made. Paid very close attention to my water and coffee bean amounts and i can now keep my grinder set at the same setting for optimal consistency. Thanks for helping me wade through the variables and figure out a solution.
Oct 28, 2017
FancyRedFox
94
Oct 28, 2017
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Dmt37Awesome!
Oct 28, 2017
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