Yo, are those cookie things "digestives"?

hahah..eventually.

The quality of coffee the French Press Bodum makes pales before and espresso maker.

The only thing I haven't done is roast my own beans...

The Italians got the coffee press thing right.

The lever press...behold ---- La Pavoni;



http://forums.pelicanparts.com/uploa...1521575937.jpg

I've got a Technivorm Moccamaster and a Baratza Virtuoso grinder ...good stuff!

that does doll up any kitchen counter!!

For a french press...https://frieling.com/product/the-frieling-french-press/

I was given a gift card. I have not ever in my life paid for Starbucks drinks.

Had a LaPavoini in college (room mate). It was good but failed to produce decent crema.

G

Crema is over rated. Different beans give different results. Many people spend time chasing creama when they should be chasing flavor.

Afterthought; I'm pretty sure your 'it' was the LaPavoni and not your room mate?

I've rebuilt this LaPavoni machine and it makes a perfect espresso. A lever press takes some time to figure out, and every one is different.

Replicating consistently good shots is an art form to be sure. Some of the best shots I have had are when I thought I had messed up. It's then that I discover that a small change in temperature, a little coarser grind, the tamp, the brew time and length of the pull, all add up to the perfect cup.

It's a lot like tuning carburetors. Once you get it right, something will change and then you adjust.

12595 cups (so far, in the office. The House machine has much higher numbers).

$599/12595 = 4.7 cents per cup run
Eight O Clock 100% Columbia = $4.99/11 oz, 7 grams per cup = 11.3 cents per cup
Electricity = 55 BTUs per 8 oz cup, 16 Watt-hours = 0.12 cents per cup.

Total = 16 cents per 8 oz cup

http://forums.pelicanparts.com/uploa...1521579028.jpg

Try cold brewed, just takes a little prior planning.

I’ve got the same drip machine and a Baratza Sette 270 grinder.

The Sette opened my eyes to how important a consistent grind is. My coffee is more flavorful than before.

An overlooked aspect of coffee is the water. It was recommended to me by a second generation coffee maker (Martin Diedrich of the former Deidrich and now Kean Coffee, amazing single origin coffees btw) that you want the total dissolved solids of the water to be in the 150 range. The TDS level of the water influences the extraction process and therefore the flavor.

The office jura at my work has over 30k shots. It has milk too and needed maintenance in that department, but not in the brew unit. Well engineered fully auto maker, for sure.

G

Haha - I disagree. A good pilsner needs to be poured with a head too, even if it tastes perfect ...

no more room mate jokes - there is another one in there, I know!

G

I use a French press every day and have done so for 20 years, no better way to make a cup of coffee other than a Clover.

You keep leaving the barn door wide open. It's so hard to resist. Ok Ill let it go. :)

Our household has steadfastly resisted the intrusion of coffee machines, we only use a French Press, and a two shot stove top espresso pot in the evenings. The trouble with the French Press- they break. The glass pot is easily broken while washing. But an insulated steel Press- has about ten years on it now, even I haven't broken it.