How are your coffee beans lately? Mine are AWFUL!

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Originally Posted by Ironwood

I just bought one of these as well, hoping to make a decent coffee while I am away for work.
I got the Rhino handgrinder as part of a kit from “ Alternative Brewing “ , it takes a while to grind up the beans ( compared to my electric grinder at home at least) .
Still experimenting with different recipes for making a cuppa, but so far am impressed with it. Better than my plunger and preground coffee that I have been using for when I am away from home anyway.
So far have only used the dark roast beans that I get fresh from a local roaster that I like for my morning expresso’s, but just got a kilo of fresh medium roast beans to try, as most recipes online, seem to use medium roast.
Be interested to hear your thoughts once you use yours.

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Brad, so far it has been excellent, but not fabulous, if you know what I mean. It is way better than anything else I have that is not from a completely manual espresso machine.

I have had 6 cups from the Aeropress with the last two pretty much up there with the quality as I've zeroed in; but I was missing something. The coffee flavour was very good, but it sort of feels clinical. I reached out to a friend in WA who has had a manual espresso machine for about 20 years; he also has an Aeropress which he has had for around 4 years which he uses when camping.

His suggestion was to ditch the paper filters and get the metal disc that replaces the paper filters. Firstly it is better for the environment, secondly it allows oils to pass into the cup. Apparently the paper element restricts oils very well, letting some oils get through using the stainless steel filter, makes for a richer slightly oiled up coffee according to him.

To that end, today I purchased a stainless steel filter and a Porzex Mini II manual grinder. They have been dispatched and I should have them next week. Still in lock down here so cannot head out to the shops.

For Fence Furniture and others, here is the inventor of the Aeropress demonstrating the Aeropress unit. Very simple and quite efficient.

Brewing with Inventor Alan Adler (Single Cup) - YouTube

Mick.

Wow. Is that just coincidence or did we all just see the same blog post about the Aeropress? I just ordered one from Amazon yesterday.

My son got me into an Aeropress years ago. One thing I did later on was buy the stainless filter so I didn’t have to use the paper filters. Much better on trips.

BTW I preferred the inverted method of brewing

It looks like the Aeropress is a vastly improved variation of the Plunger. I've never owned a plunger ('coz I've never had a decent coffee out of one, and almost always lukewarm), but it would seem that the Aeropress variations have pleased the punters who like a good brew.

Certainly I can accept the idea of making up a stronger coffee liquor to be diluted and reheated. The purists may cringe, but with my stove-top coffee maker (what are these things called???) I very often - more than once a day - have a the remaining brewed contents some hours later. Quite regularly it stands overnight. Some of these reheats have yielded quite the best coffees. Maybe it's something along the lines of a curry needing to mature overnight, because there is certainly such a thing as an "immature" curry. If the initial brew was a little weak, then standing for a while improves that too.

FYI - just bought 3 lots of the four-bag samplers (250g x 4) from Sicilia Coffee | Freshly Roasted | Buy Online | Delivery Aus Wide

A-MAZ-ING

Ive been drinking a lot of Grinders (Melbourne) many types and Harris Smooth and Strong types. These are all very good and give a great coffee.

This week I was spammed on Instagram with an offer on Sicilia. I NEVER click on ads, never.... but this one I did and ordered the samplers.

Wow. Really happy so far. They are great.

A good price too ~$19 to $22 for 4 x 250 and only $5 for delivery of the 3kg.... Sicilia Coffee Sampler Packs | Best value Australia wide

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Originally Posted by FenceFurniture

Certainly I can accept the idea of making up a stronger coffee liquor to be diluted and reheated. The purists may cringe, but with my stove-top coffee maker (what are these things called???) I very often - more than once a day - have a the remaining brewed contents some hours later. Quite regularly it stands overnight. Some of these reheats have yielded quite the best coffees. Maybe it's something along the lines of a curry needing to mature overnight, because there is certainly such a thing as an "immature" curry. If the initial brew was a little weak, then standing for a while improves that too.

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Bialetti.

Love a Bialetti, but its coffeezilla. It makes me reach for the aspirin/digitalis! :p

On the cold coffee, you aren't nuts. I see a lot of promotion being done by the cold-brew aficionados. They use a drip device that looks more like a mini meth lab. No heat.

I'm reasonably sure they pop it full in the fridge overnight to seep down.

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Originally Posted by Optimark

Brad, so far it has been excellent, but not fabulous, if you know what I mean. It is way better than anything else I have that is not from a completely manual espresso machine.

I have had 6 cups from the Aeropress with the last two pretty much up there with the quality as I've zeroed in; but I was missing something. The coffee flavour was very good, but it sort of feels clinical. I reached out to a friend in WA who has had a manual espresso machine for about 20 years; he also has an Aeropress which he has had for around 4 years which he uses when camping.

His suggestion was to ditch the paper filters and get the metal disc that replaces the paper filters. Firstly it is better for the environment, secondly it allows oils to pass into the cup. Apparently the paper element restricts oils very well, letting some oils get through using the stainless steel filter, makes for a richer slightly oiled up coffee according to him.

To that end, today I purchased a stainless steel filter and a Porzex Mini II manual grinder. They have been dispatched and I should have them next week. Still in lock down here so cannot head out to the shops.

For Fence Furniture and others, here is the inventor of the Aeropress demonstrating the Aeropress unit. Very simple and quite efficient.

Brewing with Inventor Alan Adler (Single Cup) - YouTube

Mick.

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Cheers Mick, I got the stainless filter as part of my kit, also 350 paper filters, I haven’t used the metal one yet, but have read that it does let the oils and more flavour through than the paper discs. Will give it a try at some stage.
I have been too busy to do any more experimenting with my Aeropress, opting for my standard double expresso with a bit of aerated milk. Hopefully next week I will be able to get it back out and play with it.

Maybe we need an Aeropress thread :whistling1::coffee::coffee:

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Originally Posted by woodPixel

Bialetti.

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Nah, that's a brand, named after the inventor Alfonso Bialetti. The device is a Moka Pot.

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Originally Posted by woodPixel

A good price too ~$19 to $22 for 4 x 250 and only $5 for delivery of the 3kg.... Sicilia Coffee Sampler Packs | Best value Australia wide

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Might have to give that a run I think.


I've been wondering if it's Grinders that supply Aldi.

I've now had about 10 days or more away from the Aldi Dark beans - just made one now, and it's definitely the beans. Bloody taste of tea in there!

When it comes to grinding, I have the Aldi $100 automatic jobbie which does a great job. Set it to the finest setting, push the button and away it goes - won't start if the catcher isn't in place. Quantity is also selectable. The down side is that it's very messy, and using plastic elements in the construction makes the static charged coffee spread around the bench, and elsewhere. (and it's a very dry climate up here - tool steel hanging on the wall in the shed doesn't rust...so that contributes to the static charge).

I make 2-3 Moka pots per day, and each yields a mug for two people, plus a very small follow up. There is no way I'm going to grind up for each brew - it's in a different room, it's a messy operation. I'm not into the ritual of it.

I may be regarded as a philistine for this but.....
So I usually grind up about ½kg at a time which lasts about 7-8 days. I have a professional standard Orved 12 vacuum sealer so I can properly vac-pack the remaining beans. I pack down the ground coffee with a tamper to get the air out of it as much as possible, and keep it in a jar in the kitchen.

I can't say that I've done a head to head taste test of ground-one-week-earlier verses freshly ground, but every time I do a grind I do have a brew, and I'm blessed if I notice any difference in the flavour.

There's no "Oh, that tastes better" moment. As I said earlier, some of the best coffee I've had has been from these week old grinds, and reheated after being brewed 2-4 hours earlier, possibly overnight.

Can anyone say with conviction that they notice a difference? If so, how much? Or is it more of a part of the ritual?



Follow up on the Dark: So I ditched that last "tea" brew and made a fresh pot of Lavazza - which I regard as ordinary, only just passable - ....and it too now tastes of tea, so I think it may take a while to flush the crap flavour out of the pot somehow. If this is the case, and it sure seems like it, then this is what was throwing me off a couple of weeks ago when every blend I ground and brewed seemed to taste of tea. This was why I left the Dark alone for a good long while, so that the crap flavour would be well flushed out - and I noticed that the flavour got better. Time to do a couple of coffee-less boils to flush it out.

Coffee oxidises with air. The higher the surface area, the quicker the oxidisation. If stored as whole beans, it goes at a certain rate - if you grind it (say coarse, for plunger/filter coffee) then it oxidises faster; if you grind it even finer (moka) then it oxidises faster still. It also out-gasses faster, the volatile aromatic gasses that are most pronounced in the first weeks of the coffee after roasting tend to get lost as time goes by.

I prefer to grind to order - just to maintain peak quality. If you are OK with the results, then I say do what works for you. If you can't detect a change, great ! I am spoilt because I roast my own and always have fresh coffee available (although I only roast at 4 weekly intervals) but if you're managing your supply appropriately and not using excessively aged coffee (eg stuff roasted months ago) then you're good. Some commercial roasters will use nitrogen flush to remove oxygen from the bag so it's "peak" is longer if it's unopened....

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Originally Posted by poundy

Coffee oxidises with air.

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That figures, and is why I try to tamp out as much air as I can. When things have stabilised I might have to try some experiments with week old, freshly ground, and perhaps ground and vac packed.

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Originally Posted by poundy

Some commercial roasters will use nitrogen flush to remove oxygen from the bag so it's "peak" is longer if it's unopened....

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My Orved vac-pack has that facility as an accessory, but I didn't add it to the purchase. I usually just vac down pretty low, unless it's a product that can be crushed.

O'course I could dump a little Argon in the jar after I get the coffee out....

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Originally Posted by FenceFurniture

That figures, and is why I try to tamp out as much air as I can. When things have stabilised I might have to try some experiments with week old, freshly ground, and perhaps ground and vac packed.
My Orved vac-pack has that facility as an accessory, but I didn't add it to the purchase. I usually just vac down pretty low, unless it's a product that can be crushed.
O'course I could dump a little Argon in the jar after I get the coffee out....

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A mate of mine used a soda syphon - the one that uses little CO2 cylinders - to displace any air in the bag during opening. He claimed a difference but I could tell. I've often thought of setting up a Tee piece on the SodaStream line plumbed into a 6kg CO2 bottle under the house.

Freshly roasted coffee will continue to emit some CO2 for a few weeks afterwards, most CO2 is emitted in the few days so if you have a sealed bag you will notice the bag puff up. Serious roasters will provide coffee bags with a one way valve that release the excess CO2. This excess CO2 will help reduce the likelihood of oxygen turning the beans rancid. To get the same volume extraction in the same time the grinder settings needs to be changed about a week after the bag is opened and then another change about a week later, after that changes are much slower. 1kg bags of regular coffee rarely last more than about 2.5 weeks. SWMBO's 1kg bags of decaf last her about 5 weeks.

Yes! Argon!

One of my favourite gasses. :)

I've never understood why its not used more in the household... paint cans, un-finished bottles of wine*, coffee....

Its impossible to impart flavour, drives out the oxygen, wont react with anything and is cheap as chips. An argon dispenser in the kitchen would be excellent.


FF, Bee-a-letttti.... say it with soul man! Its music! It sounds so much better in Italian. :cool:

With the pot, perhaps boil it in a big pot with some sort of cleaning solution, like BiCarb or a coffee-machine cleaning sauce/powder? Dissolve all the crap off it and get it nice and fresh again?

FF, I have a spare breville 800ESXL coffee machine if you'd like it. I can courier it up. All yours, free. Its sitting in a box, down in the storage and will never be used. It might be a decent change of coffee type occasionally?


On coffee and how it be had... whatever works! There is far too much wank around how it "should" be done. If it tastes great and makes you feel good, this is what counts. I will say, in defence, I do love to grind my beans fresh each time.



* A mythical thing, to be sure, but its only a hypothesis. :)

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Originally Posted by woodPixel

FF, Bee-a-letttti.... say it with soul man! Its music! It sounds so much better in Italian. :cool:

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Ha! Yes, Lola and I have a lot of fun with the authentic pronunciation of Tchaikovsky which is Chee-korrv-ski, and the voice drops to a Russian low on the second syllable.

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Originally Posted by woodPixel

With the pot, perhaps boil it in a big pot with some sort of cleaning solution, like BiCarb or a coffee-machine cleaning sauce/powder? Dissolve all the crap off it and get it nice and fresh again?

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Maybe. I put a couple of blank boils through it, but I must say that the Lavazza I had after it was desperately ordinary. Campos has been the best so far, so we are pretty keen to try the Silicia you recommended. (gotta make sure the third "i" is in that word, to be sure!)

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Originally Posted by woodPixel

FF, I have a spare breville 800ESXL coffee machine if you'd like it.

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TVM for the offer - I'll keep that in mind.

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Originally Posted by woodPixel

Yes! Argon!

One of my favourite gasses. :)

I've never understood why its not used more in the household... paint cans, un-finished bottles of wine*, coffee....

Its impossible to impart flavour, drives out the oxygen, wont react with anything and is cheap as chips. An argon dispenser in the kitchen would be excellent..

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Heavier than air gases in domestic situations come with some risk. If one discharges its guts in confined space it could suffocate people. My 6kg SodaStream cylinder of CO2 is under the house but my son's is in his kitchen cupboard, fortunately his hose is large and open plan so the likelihood of this problem is reduced.

But the dispenser doesn't need to be 6kg - even soda stream size bottle (600ml) would be handy.

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Originally Posted by BobL

Heavier than air gases in domestic situations come with some risk. If one discharges its guts in confined space it could suffocate people. My 6kg SodaStream cylinder of CO2 is under the house but my son's is in his kitchen cupboard, fortunately his hose is large and open plan so the likelihood of this problem is reduced.

But the dispenser doesn't need to be 6kg - even soda stream size bottle (600ml) would be handy.

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True, I didn't consider that. Its the same with LPG for the BBQ, no bottles inside and no cooking inside.

So many gasses to do us in!

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fortunately his hose is large and open plan

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Lucky lad.

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Originally Posted by FenceFurniture

So in the absence of Aldi CPB...
cetera cetera
Made a blend...
Overall price of $15.35 for 1195 grams is $5.14 for a 400g jar - considerably more than Aldi's, but it's a result.

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Originally Posted by Optimark

The American style peanut butter from Aldi, made in the USA, has 374mg per 100g. This is the smooth version, which I believe is the best tasting peanut butter around.
Choice magazine did a test on peanut butters sometime ago, the Aldi USA smooth version came out top of the lot.

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Originally Posted by FenceFurniture

Yep, that's the one. Crunchy for me, which may reduce the salt a little (there is LOTS of crunch!). The inclusion of a small hit of molasses is a master stroke.

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Whilst I am not unhappy with the blend that I made, it's not as cheap nor as good as the Bramwell PB from Aldi that Mick refers to. Just been shopping and still no Crunchy PB....so....

Attachment 479768


I WILL get satisfaction dammit!

Just have to rub the salt off a small quantity of nuts and crush them. The PB is $3.50 for 500g which makes it the second cheapest of all that I tried. Even after adding premium peanuts it will still be cheaper than the blend I made, and a better flavour.

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Originally Posted by FenceFurniture

Attachment 479768


I WILL get satisfaction dammit!

Just have to rub the salt off a small quantity of nuts and crush them. ...
Even after adding premium peanuts it will still be cheaper than the blend I made, and a better flavour.

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"rub the salt off" -- you philistine ...

what's wrong with the UNSALTED peanuts from Kingaroy the "peanut capital of Australia" ?
AUD $5.45 from here: Australian Unsalted Peanuts | J.C.'s Quality Foods to name just one source




"nibbling Nobby's [salted] nuts" can only take you so far ...

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Originally Posted by ian

"rub the salt off" -- you philistine ...

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:D

Aldi had no peanuts whatsoever, so across the road to Woolies and I wasn't going to buy their probably stale, probably average generic brand, so it had to be Nobby's Salted. :shrug: The I came across the third section of Nuts in whole foods, but couldn't see peanuts there either. Also I only really wanted to buy a snack sized packet (not available) because I know what will happen to the balance of them after I crush perhaps 70-80 grams....

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Originally Posted by woodPixel

FYI - just bought 3 lots of the four-bag samplers (250g x 4) from Sicilia Coffee | Freshly Roasted | Buy Online | Delivery Aus Wide

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Ev, how long did delivery take, and which option did you select? Can't see their address anywhere and an 08 phone number could be Adelaide or Perth.

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Originally Posted by FenceFurniture

Ev, how long did delivery take, and which option did you select? Can't see their address anywhere and an 08 phone number could be Adelaide or Perth.

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Overnight. I ordered Tuesday (late), shipped Wednesday, here (Canberra) at 10am Thursday morning. It was their cheapest option.

It was only $5 for delivery as well.

Its an Adelaide biz.



I'm enjoying the new ones. The current, just finished, sampler is "Di Lusso". Enjoyable. I've now 11 baggies to go :)

Though, this is bad, I've had so many coffees each day that I was a bit worried! My hand was shaking, my heart was thudding.... time to trim it back a bit :)


(Edit - Days delivered, plus Fastway tracked courier. Still was only $5)

Rightio, I've ordered 2 x 4 Sample packs from Sicilia.

Currently the Moka pot is disassembled and boiling away in some dilute vinegar, for maybe 15 minutes or so. I'll flush it off then and repeat the boiling with some Bicarb Soda.

So boiling in very weak vinegar and then Bicarb is done (about 2 tsp Bicarb to 10 litres). The vinegar didn't dislodge anything but the pot was nice and shiny after it. OTOH, the bicarb follow-up did dislodge some stuff - not a huge amount but certainly visible.

Just bought a fresh packet of Campos to get us through until the Silicia arrives, and I'm finally having the standard of coffee I have come to expect from this set up! It would seem that when crap beans are put through this Moka pot they leave a residual crap flavour which then takes a number of subsequent brews to get rid of.

Perhaps I need to boil the pot in Bicarb maybe once per month to freshen it up.

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Originally Posted by woodPixel

With the pot, perhaps boil it in a big pot with some sort of cleaning solution, like BiCarb or a coffee-machine cleaning sauce/powder? Dissolve all the crap off it and get it nice and fresh again?

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WP, this was the best idea you've had in your life! :2tsup: I have previously reported how it freshened up the pot and got the foul flavour out of it.

It seems I may have to do this more than monthly, as this morning I though the flavour wasn't quite "there" so I boiled the pot up again in Bicarb. Sho'nuff it fixed it. So I got to thinking about the old pot.....

Jaysus, you should have seen the crud that came out of it! The 10 litres of water it was boiled in was the colour of weak tea, and with significant carbon sediment. Much of it was in the pipe the goes up through the top part, where the coffee liquor is pushed up. And this was after thoroughly washing, compressed air, high pressure water up the cloaca, more washing, left in a cupboard for months so it dried out and dropped its enormous carbon load (about 1½ teaspoons!), then more water pressure and washing.

Here is another thing.... :) I was given 15 boxes of ten Nascafe coffee pods, all different types, for Xmas last year.

That day I pulled the little machine out of the cupboard and upon firing it up for the first time in years, it emitted ALL of its magic blue smoke :(

So.... the pods were put into the cupboard and forgotten....


Today wifey-poo was clearing out some accumulated accoutrement and came upon them. Asked why I couldn't slice the foil cap off and use these in the Breville espresso machine..... GENIUS!!!

Opened 10 pods, dumped them into a container and proceeded to make 4 outstanding espressos over the day.... amazing!

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Originally Posted by FenceFurniture

WP, this was the best idea you've had in your life! :2tsup: I have previously reported how it freshened up the pot and got the foul flavour out of it.

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Boiling a pot in another pot and removing foul flavours from things is my forte.

:)

A rare chime-in..when i carried a vacuum bottle while in the field, hunting, I cleaned them with TSP.
An hours soak, and good as new. Both stainless, and an old glass one. YMMV

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Originally Posted by woodPixel

FYI - just bought 3 lots of the four-bag samplers (250g x 4) from Sicilia Coffee | Freshly Roasted | Buy Online | Delivery Aus Wide

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My two lots of 4 samples arrived yesterday arvo. Have tried two so far (Organic and Crema Ultimo) and they are both very good and quite different to each other. I suspect that the two blended together would be a very satisfactory mix as the Crema would add a little punch to the Organic.

I started with the Organic as I expected it to be ordinary at best, but was very pleasantly surprised. All of the organic coffee I've had to date has been particularly ordinary and flavourless (especially Macro brand). There doesn't seem to be the necessity to have flavour, just an "organic" label (for suckers?).

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Originally Posted by FenceFurniture

There doesn't seem to be the necessity [for organic coffee] to have flavour, just an "organic" label (for suckers?).

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I believe the technical term is the "halo effect"

chuck an "organic" label on the sweepings from the floor and the resulting crud must be "better for you"

How are you coffee beans now? Mine are still GREAT!

I boil up the Mocha pots in a weak bicarb solution every 2-3 weeks to clean them up, but the biggest improvement was the coffee itself from siciliacoffee.com.au. Formata de Famiglia for me and at $58 for 3kg inc post, it's very reasonable, and 5kg even better at $89.


It seems that I prefer my coffee to be brewed for at least 4-6 hours and settled, rather than freshly boiled. I guess it's a bit like a curry - the flavour improves with a little age. So the routine now is to brew the night before, put it in a bottle for the fridge after a little room cooling. The results I'm getting are very very consistent....and yummy. The acidic front recedes and the warm flavours are developed.

I have to say that I can't detect much difference in freshly ground as opposed to grinding a whole batch and packing it down into two containers to squeeze out the air. If I do a whole kilo it lasts for about 10 days and is very consistent for the period.

My Aldi coffee grinder has become a slow PITA. It's only 10 months old, but for the last 2 months it only grinds half the qty in the same time time. Blew it out with CA in case of a blockage, checked the internals - all seems ok. Nearest I can tell is that it is having a bean feed issue. Anyway, they are going to refund my $100, so now I have to find another grinder. I was actually very happy with the Stirling (Aldi brand) with the small exception of the static electricity it imparted onto the grind (made things very messy).

So, bearing in mind that I want to grind batches of ½-1kg at a time, does anyone have a grinder to recommend? Maybe the Aldi one might come back on this March, and I'd be willing to risk it again - there's a 3 year warranty on them. However, a grinder with more steel parts (rather than plastic) might be less inclined to impart the static electricity (it's all good until I take the lid off to scoop out the coffee and then it flies around like crazy - humid weather seems to help though).

Im no expert, but I worked for a time with an old codger who was. Man was he picky about grinding.

He swore that something called a "conical burr" was the only way to get a good grind.

This may be meaningless, but it is the sum total of my knowledge!!! :B

LMK, I wouldn't mind one too. The side one on the Breville BES860 is OK.... but perhaps could be better? :rolleyes:

A conical burr is the way to go. They yield more oil (and thus crema) than blade grinders do. The Aldi jobbie is a conical burr. The mechanism is simply one grooved (burred) male inside a burred female, and to adjust the grind they are simply moving further apart (coarse) or closer together (fine) by winding the mechanism.

The Beratza Encore is looking good for my use. The Breville has (I think) too many bells and whistles for the price to be properly reliable. I just don't need all that stuff, and it's more stuff to go wrong. I use one grind setting (finest) so a 200 micron grind sounds pretty good. Nor do I care about a dosage setting - ½kg at a time thanks. There's a vid at the bottom of that link, and when it finishes there's a better vid will show up by James Bailey.

I've got a Melitta conical, but iron, not ceramic. Bought it...8 or 9 years ago. Still grinding away, one or two times a day.

I've had my conical burr Mazza Mini since 2004 and I replaced the hardened sintered steel burrs in 2018.
I was having problems with flow consistency (same beans same tamp pressure etc) so I asked a coffee nerd friend (who spent a few years as machine field tech) about this and he suggested it could be worn burrs and asked me how much coffee had been ground by my grinder. When I told him it would be close to 500kg of coffee ihe recommended my grinder burrs should be replaced
The replacement burrs cost $100.

Because my machine turned out to also have water flow problems around the same time (which I had to fix) it was hard to say how much improvement the new burrs made made. I don't really care - it works great now.

The grinder nerds are currently into burr alignment which apparent causes a wider distribution of grind sizes. The SOP is to correct this with thin paper shims but my coffee nerd friend is looking at getting me to turn up some Al spacers/shims deal with this - a bit beyond me I have to say.

My other (decaf) grinder is an Iberital Challenger - Spanish made also has conical burrs. Quite a good grinder for the price.
That has ground about 200kg of coffee - still seems to be working just fine.

After 16 years my Lelit combination machine started to play dead. I needed a grinder and coffee machine to replace it.

The grinder I chose is

Eureka Specialita | White | $869 | Free Shipping | Best Price | Italian Coffee Grinders | Melbourne

So far it has been brilliant, and I mean brilliant.

I coupled it with a Lelit Mara X coffee machine, I'm now in coffee heaven.

Mick.

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Originally Posted by Optimark

Eureka Specialita | White | $869 | Free Shipping | Best Price | Italian Coffee Grinders | Melbourne

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I (cough), should bloody well hope so! :D