Aeropress!

[Stokey Sue Profile]

I have coffee! Yay!

But I think the pump sounds a little dodgy

Well, I think I may have sorted my espresso machine

I got one of those little brushes that come with all sorts of equipment. no idea what this one came with but it fitted neatly under the rim of the bit you fit the filter into, and half an hour of scrubbing and scraping removed a sort of coffee ground coloured cement from in there. The filter unit now fits much more tightly, and is easier to fit, and so I get a proper seal. So far two perfect coffees, like little glasses of Guinness, dark and strong with a head of crema and no funny noises

Obsessive persistence sometimes pays off it seems.

[Sakkarin Profile]

Lidl special this week (from 9th) is supposedly 1.2 kilo packs of expresso roast beans, an astonishing equivalent of £1.34 per 200g pouch, however none to be seen in the Watford branch. Probably too strong for me anyway, I'll stick with their Columbian at £1.89.

[Sakkarin Profile]

Follow up to the "soaking in mineral oil" business.

I ended up soaking two of my rubber seals in mineral oil for 4 days. I should have approached it more step-by-step, as they are both extremely denatured, they have both swollen and got floppier, to the extent that they do not work, as they are now TOO tight, and when withdrawing the inner tube, they pull themselves off their retaining rim as they are too floppy and the grip of the outer tube is too tight.

Fortunately the remaining seal works, but it is also slightly too big and slightly too floppy, as I soaked it too, although I think only for a day.

Conclusion: use the method shown in the video.

COFFEE GRINDING
Other than that here's an article on expresso grinding, speculating that sometimes the grind can be TOO fine.
https://www.theguardian.com/food/2020/j ... t-espresso

[Renee Profile]

I found that very interesting and surprising Sakkarin! Thanks for the information.

[Stokey Sue Profile]

They could of course have just asked any half competent pharmaceutical chemist working in the last 100 years, not actually a new discovery.

[scullion Profile]

Or even someone with a machine at home. I love illy coffee but don't buy the ground one on a regular basis (apart from the price) as it's too fine a grind for the gaggia and the water won't pump through - lavazza is ok.

[Renee Profile]

I'm wondering if results from these expensive machines are better than a simple drip filter? Maybe I'm missing out?

[Gillthepainter Profile Website]

Renee
I find the best coffee result for me is my Lavazza (snap Scullion) espresso pod coffee machine. It's creamy, and I think better than Soho/ Costa shop offerings.
The disadvantage is the price really.

But I also really enjoy faffing around with filters and coffee plungers/ percolators. The aeropress is probably my second go to coffee, especially if I fancy a long drink.


My least favourite now is instant. I haven't bought it for a couple of years.

[Sakkarin Profile]

Ultimately it's down to personal taste, Rénéé, I've found my perfect method and favourite beans (within reason - I'd love a proper full sized commercial gaggia machine).

And I didn't particularly rate the Lavazza brands I've tried - I daresay there are even some Philistines who prefer the taste of instant...

I have too much free time these days, and am watching the pennies - maybe when I was richer and busier I'd have gone for the convenience (at a price) of a pod machine.

[Renee Profile]

Thanks for all the information.

When I used to make coffee from freshly ground up coffee beans, the result was much better when I started using whole milk, rather than my usual semi-skimmed.

At the moment, I've gone back to using instant because I commented on some lovely coffee at a friend's house and it turned out to be Nescafé's Alta Rica. I've managed to find it at half price in Asda. Nescafé brought out Alta Rica and Cap Columbie after the success of Gold Blend many years ago.

[Sakkarin Profile]

Ha! I am contemplating reverting to semi-skimmed, as I don't want the "top of the milk" cream in my coffee, and usually pour it away if it's a new bottle and I'm making coffee with it...

As opposed to when I'm using it for cereals, when I love it (top of the milk).

[Stokey Sue Profile]

I made filter coffee and enjoyed it for years, it’s Sunday morning, and a pot of coffee and the papers was my thing for a long time

But now I prefer the intense coffees made by an espresso machine. One thing about making one cup at a time is that you never get stewed or reheated coffee which I really dislike, and increasingly so

The answer to the milk conundrum is of course not to adulterated your coffee with dairy and sugar

[Sakkarin Profile]

[Renee Profile]

I've never enjoyed black coffee, even when I've used freshly ground up beans. Am I going wrong somewhere?

We went to a specialist coffee shop whilst in the Netherlands. I chatted to the owner and he used whole milk in coffee.

[Sakkarin Profile]

There was a professional taster on the telly a few weeks back who incorporated milk into the drink he was tasting. I'm pretty sure it was coffee, but can't be certain, may have been tea.

Just now: B&M, Starbucks house blend ground coffee, £1 for 200g. That should last me till Aldi opens!

[Stokey Sue Profile]

You will please notice the in my post

I don’t use milk because I hate the smell of hot milk (to me even a dash of milk in hot coffee smells enough)

I don’t use sugar because I generally prefer bitter drinks to sweet ones

There are loads of problems with Starbucks but speaking to people who drink both black and white coffee I think one reason I dislike their coffee so much is that it is blended to taste at its best with a fair amount of milk.

[jeral Profile]

...[clip]...

At the moment, I've gone back to using instant because I commented on some lovely coffee at a friend's house and it turned out to be Nescafé's Alta Rica. I've managed to find it at half price in Asda. Nescafé brought out Alta Rica and Cap Columbie after the success of Gold Blend many years ago.

Interesting that Alta Rica was taken over by Nestlés. I used to rave about it in the late 1970s even though it was twice the price of others. Then it disappeared. I bought a jar recently and found it tasteless. Dunno if it's me, the bean used, or maybe "new improved" processing that stretches them into more granules so less flavour per spoonful.

[Wic Profile]

When I was working in schools, many years ago, the coffee in the staff rooms was always the cheapest instant, and pretty vile. I decided it was marginally more bearable if it was black, because I’m not that keen on milk, anyway. Then I found that, to me, all coffee tasted better black, so I’ve drunk it like that ever since.

I’m with you Sue, on the hot milk, the smell infuses into the drink. And watching people drinking milky coffees - I wonder how they can do it? A purely personal prejudice! Sorry!

[Renee Profile]

Jeral, I understood that Nestlé had always owned Alta Rica and Cap Columbie coffees, because as mentioned, the company brought them out after Gold Blend.

Although I can't drink milk on its own, for some reason, I don't mind it in coffee, tea or sauces.

When I take my car in for service, they have a Nestlé posh pod machine and although I've tried a few of them, I don't really like them.

[Sakkarin Profile]

On the "milky" point, I suppose I should always mention when I'm reviewing a coffee that my view is a milky coffeeist's view.

I'm afraid to me they all taste rubbish when raw

I suppose that could be tested by having milkists and blackcoffeeists comparing coffees side by side and seeing if there is agreement.