Coffee

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BigMacca		...	14-12-2014 @ 23:10
understanding of the sport, little he has. Member 798, 9943 posts SQ 260, BP 150, DL 272.5 682.5 kgs @ 82.5kgs UnEq	unit94 said:Lol I hate coffee, smells and tastes like s**t Most stuff available to buy in most places does, I'll grant you that

LeedsMiniPower		...	14-12-2014 @ 23:15
Getting fat is just as dumb as using PED's Member 3387, 2532 posts SQ 275, BP 200, DL 290 765.0 kgs @ 114kgs UnEq	I had a staffco when I had my takeaway,pissed students didn't appreciate good coffee

Nimble		...	15-12-2014 @ 01:01
woefully weak Member 4748, 1506 posts SQ 157, BP 133, DL 260 550.0 kgs @ 104kgs UnEq	I use a cheap burr grinder (£50) and an Aeropress (£25). As a complete setup only £75, easy to look after and clean and with fresh, decent beans it'll stand up to anything. Costs about 30p per cup. Don't roast my own but know a roaster so I get my beans within a few days of roasting most of the time. I've been a high-end hifi salesman and a barista and the two industries are surprisingly similar. A lot of superstitious nonsense, expense and tweakery for no results (in a blind test)... Important things are (in order): 1) BEANS - fresh, good beans. Anything else and it will taste bad whatever equipment you use. 2) WATER - if your water tastes of chlorine, so will your coffee. You also should control proportions water/coffee 3) GRIND - how fine and the amount. This should be tweaked depending on the beans, brewing method and environment. 4) TEMPERATURE - controversial one, but 90 degrees works pretty well. Not boiling. 5) METHOD - different methods have different characteristics, but it's about personal preference, not "good" or "bad". I like pourover, siphon, and Aeropress better than cafetière or mocha pot for e.g. ...And I'd imagine none of you care.

plonker		...	15-12-2014 @ 07:50
The world famous projectile vomit master Member 1293, 443 posts SQ 210, BP 155, DL 280 645.0 kgs @ 105kgs UnEq	VanillaGorilla said:Cafetiere for me. Sometimes preground, sometimes grind my own. Depends what mood I'm in and how much time I have. Generally a French style blend, strong and dark with rich tones in the morning. Although something Arabian or Colombian with a more mellow buttery flavour for an afternoon coffee. Without sugar or milk. I think I might be developing into a coffee waer. Although I know a self professed 'coffee snob' who will only drink stupid frothy milk nonsense. To me this is akin to putting water in a good whiskey and makes them a ct. This is another excellent post from me this week I feel. I agree with the coffee thing (milking it up) I'm generally cafetiere type coffee waer, although I was led to believe that a whiskey waer SHOULD put a wee bit of water in? Anyone know anything about this..

VanillaGorilla		...	15-12-2014 @ 08:02
the UK's leading expert in bio mechanics Member 1973, 7379 posts	plonker said: I was led to believe that a whiskey wa**er SHOULD put a wee bit of water in?

plonker		...	15-12-2014 @ 08:18
The world famous projectile vomit master Member 1293, 443 posts SQ 210, BP 155, DL 280 645.0 kgs @ 105kgs UnEq	A real life scot told me once... He seemed to know what he was banging on about

Rick		...	15-12-2014 @ 08:23
I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235 595.0 kgs @ 140kgs UnEq Administrator	VanillaGorilla said: plonker said: I was led to believe that a whiskey wa**er SHOULD put a wee bit of water in? That is, indeed, the tradition. http://www.scotchmaltwhisky.co.uk/how-to-drink.htm


plonker		...	15-12-2014 @ 08:36
The world famous projectile vomit master Member 1293, 443 posts SQ 210, BP 155, DL 280 645.0 kgs @ 105kgs UnEq	Case closed

John		...	15-12-2014 @ 09:34
#biggef Member 5263, 3492 posts SQ 260, BP 195, DL 260 715.0 kgs @ 130kgs UnEq	In an old jam jar is best :-)

dr_hazbun		...	15-12-2014 @ 09:51
tabbouleh and fattoush salads were very refreshing Member 267, 8548 posts SQ 220, BP 165, DL 250 635.0 kgs @ 90kgs Eq	Rick said: That is, indeed, the tradition. http://www.scotchmaltwhisky.co.uk/how-to-drink.htm Yeah, whisky with a dash of mineral water at room temperature is more enjoyable for me. I agree with the article that it has to be mineral water and not tap water. Never ice too.

Thing		...	15-12-2014 @ 10:12
a large fingered spastic that demolishes plant Member 89, 31706 posts SQ 260, BP 220, DL 290 770.0 kgs @ 142kgs UnEq	Cold coffee with Whey and Double cream

BigMacca		...	15-12-2014 @ 10:16
understanding of the sport, little he has. Member 798, 9943 posts SQ 260, BP 150, DL 272.5 682.5 kgs @ 82.5kgs UnEq	Nimble said:I use a cheap burr grinder (£50) and an Aeropress (£25). As a complete setup only £75, easy to look after and clean and with fresh, decent beans it'll stand up to anything. Costs about 30p per cup. Don't roast my own but know a roaster so I get my beans within a few days of roasting most of the time. I've been a high-end hifi salesman and a barista and the two industries are surprisingly similar. A lot of superstitious nonsense, expense and tweakery for no results (in a blind test)... Important things are (in order): 1) BEANS - fresh, good beans. Anything else and it will taste bad whatever equipment you use. 2) WATER - if your water tastes of chlorine, so will your coffee. You also should control proportions water/coffee 3) GRIND - how fine and the amount. This should be tweaked depending on the beans, brewing method and environment. 4) TEMPERATURE - controversial one, but 90 degrees works pretty well. Not boiling. 5) METHOD - different methods have different characteristics, but it's about personal preference, not "good" or "bad". I like pourover, siphon, and Aeropress better than cafetière or mocha pot for e.g. ...And I'd imagine none of you care. I agree with most of the above, but there are huge amounts of variables BEANS freshness is important, but so is the type/blend of bean and the roast profile WATER agreed that if your water tastes of then so will your coffee. Some folks do the full reverse osmosis route but that takes too much texture out for me GRIND Appropriate grind is vital, but also important is grind consistency. Having a grinder like a mazzer with stepless adjustment is high up on my list of essentials TEMPERATURE Again, very important as different brewing temps do effect the flavor profile (most important in espresso machines to be honest) METHOD Again vastly important that you know how to use your chosen brewing method. I like the areopress, I have one at work along with a mokka pot and a bodium press and all produce very fine results. However I do prefer my drinks to have an espresso base (the areopress is ok but I've never hot near a Godshot with one) You can get great results with a basic level machine like a Silvia, but you need to trick the grouphead up to temp, surf the boiler to get the correct brew temp, surf it again to get enough stream time to froth you milk etc. All of which is just fine, but with the right machine all of these variables are taken care of for you, along with things like dose volume etc. All horses for courses of course

macroth		...	15-12-2014 @ 10:26
no longer the Swiss Deadlift record holder Member 3517, 3368 posts SQ 182.5, BP 122.5, DL 255 560.0 kgs @ 90kgs UnEq	I love the smell of fresh coffee beans, but can barely stand the taste of coffee and never drink it. Similarly I love the smell of fresh tobacco, but can barely stand the smell/taste of cigarettes, pipes and cigars, and never smoke them. Thank you for your kind attention.

The_Lone_Wolf		...	15-12-2014 @ 10:38
I eat a lot of meat Member 5124, 2997 posts SQ 245, BP 130, DL 275 650.0 kgs @ 105kgs UnEq	Thing said:Cold coffee with Whey and Double cream Same mate, it's amazing!

Rick		...	15-12-2014 @ 12:05
I am a bench-only guy Member 3, 10035 posts SQ 185, BP 175, DL 235 595.0 kgs @ 140kgs UnEq Administrator	dr_hazbun said: Yeah, whisky with a dash of mineral water at room temperature is more enjoyable for me. I agree with the article that it has to be mineral water and not tap water. Never ice too. I agree with the article that it depends on your water. Ours is very soft and tastes fine.

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