Quote:
Originally Posted by Buehler445
What are we drinking these days?
I don’t know if my taste has changed or the coffee has, but it seems like BRCC doesn’t taste as good as it used to. I’ll give something else a shit.
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So this has been an interesting little journey for my dumbass. Of course in the traditional Buehler445 fashion I had to go about it in a hamfisted dumb**** way.
I tried a bunch of different coffees. Rolled through about a million of them with varying results. Murdered out was the first decent coffee I tried, so I thought I liked dark roast. Turns out I like lighter roasts much better.
After I rolled through a boatload of different coffees I finally looked into the science of extraction. Turns out preground coffee oxidizes pretty hard. It changes the coffee dramatically the longer it is ground and exposed to oxygen and of course all the preground shit is unknown how long it has been since it has been ground. Even if it is fresh. By the time you get to the end of the bag it's already different.
So I bought a cheap shitty grinder. Roll through a bunch of beans. Then I figure out that the consistency of grind matters. The fines add a lot of bitterness to the coffee. So begrudingly I spent decent money on a lower end but good grinder.
Fellow Ode 2
Somewhere along the way my wife got into flavored coffee. It's damn cool that they can insert the flavor. But I found myself missing the coffee portion of the flavor. So she's on that, I'm drinking a good blend, but I think she's coming around - she keeps making "my" coffee, you know, to help me out.
Anyway, where I ended up is a roast I tried before but it tastes way different this time around. I went through a bunch of veteran owned outfits and ended up with
Blackout Coffee Morning Reaper. It's batch roasted in Florida and ships within 48 hours of roasting. I buy a 5 lb bag and when it comes in I measure out into a quart sized deli container, and vacuum seal those sized batches. In the bags, the beans release carbon dioxide, but still has no exposure to oxygen so it doesn't oxidize. Store one group at a time in the deli container and batch grind on a pretty coarse setting.
What I've ended up with is a good clean coffee that has a really nice finish and almost no bitterness. It is truly life changing. I've done it. I've become a coffee snob.
I'm still using a cheap ass drip coffee pot. I then put it in a thermos and thermal cup for work. I don't let it sit on the warmer. I think that matters.
Probably over the winter I'll buy a french press that will brew enough for a day's work.
But it's almost cold brew season, so let's go. While I am now a coffee snob, I unfortunately like coffee a hell of a lot more than I used to.
Happy brewing gents.