Tim Post
  • Member for 6 years, 11 months
  • Last seen more than a month ago
Is Kopi Luwak safe to drink?
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40 votes

Yes, it's perfectly safe to drink and extremely delicious. In The Philippines, we often call this 'Kopi Alamid', and it truly is one of the rarest coffees on the planet. At around $20 per 75 grams (...

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Why do some people sneer at Starbucks coffee?
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35 votes

In order to maintain consistency, Starbucks roasts their coffee a tad bit longer than many might prefer. The espresso you get in New York is going to taste exactly like the one you got in Hong Kong, ...

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Does storing coffee in a freezer preserve freshness?
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23 votes

No. In fact it's likely to make your coffee taste bad, and gum up your grinder. You should store your coffee in an air-tight container, at or just below room temp (about 25 degrees Celsius). Coffee ...

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Advantages and disadvantages of French press
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15 votes

It depends on the press. I personally use a double-walled (which means air-insulated) press with very very fine screens in the plunger. This means my coffee stays hot for quite some time, and I don't ...

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End result of Americano vs Long Black?
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12 votes

The crema definitely affects the initial taste of the coffee, that's where the concentrated notes of whatever bean you're using is going to be found. I make a long black by: Pour 3/4 cup of hot ...

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Does a decaffeinated coffee have zero or little caffeine in it?
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12 votes

We have yet to invent a process that removes 100% of the caffeine. When drinking decaf, the important question to consider is how likely you are to feel the effects of the trace amounts of caffeine ...

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What does Kopi Luwak taste like?
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11 votes

I've had this on the farm where it was harvested, and was able to verify for myself that wild, happy civets were left to their own selection process and merely followed around by farmers eager to find ...

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How do I know how hard to tamp my coffee?
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9 votes

Each new bean becomes a bit of an experiment with each new machine you use. A rule of thumb is to grind just enough to fill the portafilter so the beveled edge of the tamper becomes flush with the ...

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Blade grinders: any advantage over burr grinders besides cost?
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8 votes

You can use a blade grinder for nuts and spices as well, provided that the 'chamber' and blades are 100% stainless steel. It's pretty easy to clean the oils that would otherwise affect your next batch ...

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How do I make that frothy milk that coffee shops use to make lattes?
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8 votes

They aren't just frothing the milk, they're also stretching the milk. Stretching it is what gives a latte its unique texture (though the micro bubbles add to that). If you want a good latte, focus ...

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Typical set up/menu for farmer's market coffee stand?
7 votes

Off the top of my head (by no means exhaustive): A two-group double boiler espresso machine You want two groups in case something goes wrong with one of them, you're not out of business. You also want ...

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How to weaken effects of caffeine after consumption
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7 votes

What you experienced was a caffeine overdose, however mild, and that's something that you shouldn't really try home remedies to correct. Had you gone to the emergency room, you probably could have ...

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Avoid clumps in finely ground coffee
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6 votes

I wouldn't go so far as to say that it's not a very high-quality grinder, it does extremely well for the price. The clumping is an artifact of: Humidity Heat from grinding Type and roast of the bean ...

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Is it necessary to keep a portafilter in the grouphead when not in use?
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6 votes

Keeping the portafilter warm (and receiving / tamping a dose within a warm portafilter) is supposed to result in additional oils being released in the extraction, which in theory leads to a fuller ...

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Are the last drips after pulling an espresso less tasty?
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6 votes

It's not really the pressure, that's just timing. It depends on the beans and roast; your comparison point is the first few (after pre-infusion) drips that came out. The last ones are always going to ...

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Espresso, pour starts dripping halfway?
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4 votes

It's the pre-infusion feature of your machine in conjunction with the grind you were using. From their site: Pre-Infusion: To extract the full flavor and aroma when you brew your espresso, the R58 ...

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Is this coffee Kombucha?
4 votes

In order to be Kombucha, you would need to have a starter, unless (somehow) enough bacteria was present in the coffee / sugar / cup (highly unlikely). It would also be extremely unlikely that even if ...

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Kopi Luwak - real or not?
4 votes

By 'blended', I think what they're trying to tell you is that it's not single-source. It's really hard to say from the packaging, but I think you're going to be getting 100% Arabica from several ...

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Storing cream in my office
3 votes

There are some really small coolers that go for about $20, powered by USB. This means you can use pretty much any standard USB wall charger capable of delivering 2.5 watts to power one. It'll hold a ...

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Optimizing the office pot
3 votes

Put a tiny pinch of kosher salt in with the grinds. It won't make the coffee salty, but it will help you squeeze every bit of flavor those pre-packaged grinds still have to give. Works best with ...

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How can I cost-effectively improve the coffee supply in my company break room?
3 votes

It'll be best to take a multi-faceted approach, there are some things you can do that don't require a significant monetary investment, but it will cost you a bit of time in the name of science. ...

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Are high-end cone grinders adjustable?
3 votes

Most high-end automatic grinders allow you to adjust for coarseness, not speed, as they're driven by a gear box that makes them operate consistently. This is important, because consistency allows you ...

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How to make coffee concentrate
2 votes

It's more of a syrup than a concentrate if I recall correctly. While it's a whole lot of flavor in a little container that needs to be diluted in order to reconstitute, it's not like heavily ...

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Does the bloom matter in French Press?
1 votes

It's going to produce a stronger brew and probably more oils, likely resulting in more crema. What you're essentially doing is heating the grinds, starting the extraction process a bit and then ...

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Is my new Baratza Virtuoso producing too many fines?
1 votes

From the looks of the grinds, you were working with a blonde (lighter) roast, which is the ideal case for consistent grinds. Darker roasts are more prone to grinding unevenly on coarser settings (they'...

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How can I achieve a very bitter flavor using the French press?
1 votes

As Keith and Chris note - a darker (as in the darkest you can get) roast and boiling water is going to lead to a (in time, with experimentation, pleasant) over-extraction. Something else you can do is ...

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