I got a small bag of Laurina and it's so good. What other beans might have similar qualities?

>>21107704
Can you post the bag? Do you have more information?
The taste notes would also help

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>>21107693
>find a bag of coffee I really liked, which I accidentally put in the back of the cabinet.
>it went bad.

>>21107693
Shit thread OP, never make it again.

>>21107726
You're the laggard OP of the other thread?

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>>21107693
Good OP. Thanks for posting.

My espresso tasted so bad today, extremely bitter from channeling. How do I fix this, sometimes it channels and I can't tell what I am doing differently, I do pretty much the same WDT every time

>>21107763
>I do pretty much the same
have you used a blind shaker before?
it actually out performs all the other methods.
also you should grind coarser.

>>21107763
Grind coarser, increase ratio (longer shot-time).

>>21107763
All the other responses were good
But can you send hows the shot? Like weight in and out, time, coffee so we can have a better idea of what to do
The machine you are using would also help

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>>21107706
This is what I got. It was a bit old by the time it came to my door, sadly.

>>21107763
Try adding a bloom step.

>>21107871
you mean a pre-infusion

>>21107874
No, I mean a post-grind.

>>21107888
pour over = bloom
espresso = pre infusion

>>21107874
>>21107896
No. I mean a bloom. Preinfusion is the stage in which a different flow rate is used to saturate the puck so that pressure buildup isn't trying to force itself while there's still air to work out. Bloom is shutting off all water to the puck for a set amount of time (I use 30 seconds) AFTER preinfusion and before the main pressure application of the shot.

>>21107912
thats not a bloom because there is no room for it to bloom
regardless of if its saturated and the flow is turned off its not actually blooming, its infusing because the grounds are just sitting in the water.
and even if it was a true bloom it would actually be making the coffee worse because it would increase the time the carbon dioxide is sitting in/on the grounds
a bloom is meant to get that stuff out of the coffee fast.

>>21107896
Jsydkwytaamo
https://www.youtube.com/watch?v=3-DUJIVo0uI

>>21107865
Try to get an ethiopian or some other washed south american with fruity qualities then?

>>21107932
>25 second pre-infusion
>says this is the bloom and totally not just a normal pre-infusion even though he just called it a pre-infusion
you have no way to tell whats actually happening inside the portafilter during this "bloom" phase yet are so confident in calling it a bloom even though its just an extended pre-infusion, and the only way to "bloom" the puck is the do a pre-infusion.
so i think its you that doesnt know what they are talking about and should just say so and move on.
:)
>but but but he used the word bloom so therefore it is one
whatever you say champ.

>>21107955
even spro says in the comments "It truly is the only downside to pulling these long pre-infusion shots." "long pre-infusion shots", he himself doesnt even call it a bloom, he calls it exactly what it is, a long pre-infusion shot.
you probably should have taken the time to actually look at the link you posted before posting.
and even other people are just calling it a long pre-infusion shot.
you literally disproved yourself.
gratz

>>21107964
Blooming spro is a thing people say

>>21108000
i have never heard it until this thread

>>21108005
It's been a term for like seven years now.
https://rmckeon.medium.com/blooming-espresso-profile-explorations-7edcbeedc6c5
https://www.scottrao.com/blog/2021/5/18/best-practice-espresso-profile
https://www.scottrao.com/blog/2018/7/18/advanced-mode-on-the-de1

>>21108005
because its called preinfusion

>>21108045
oh i have heard of that.
>>21108037
again
no proof that its not just a long/different type of pre-infusion
slapping the word "bloom" onto it doesnt suddenly make it a bloom.
>its a "term" used for 7 years because of these random literal nobodies blogs from years ago.
lol
lmao

>>21108052
>rao
NEVER HEARD OF EM MUST NOT EXIST

>>21108052
There's like five people in the fucking world, tops, who could realistically claim to know coffee better than Rao.

>>21108058
>>21108059
never heard of him
regardless of who he is, he and you cant prove its a bloom and not just a weird looking pre-infusion
its like saying you made a new dish called cannelloni where you make lasagna but just turn the oven off for a little bit near the start of cooking.
it looks like undercooked lasagna
it tastes like undercooked lasagna
oh but no its actually called cannelloni even though cannelloni is already a dish that exists and its completely different.

if you can prove its its own unique thing that deserves the name of an already existing thing that is totally different then i will call it a bloom
but until then you can cope and seethe while i pre-infuse my nuts in your mouth.

>>21108083
A blooming shot is a way to use pre-infusion
Its not that complicated
Dont derail the thread

>>21108083
lurk moar

>>21108100
>A blooming shot
is a delusion

>>21108083
In St. Louis we have a dish called "toasted ravioli". There's no toasting involved. They're breaded and deep fried. They're just called that. Bloomed espresso is just called that. It's a universally recognized name for performing those exact steps, regardless as to any arguments on whether or not the name is actually an accurate description.

>>21108005
The jbm dipshit never heard of arabica before these threads. You two should collab.

>>21108128
you should make another dogshit OP

>>21108139
I plan on it.

>>21108139
Dipshit already did >>21107698

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>>21108149
Calm down, everyone. I was the OP of the too-late thread. My internet was laggy due to snowstorms and I realized after I posted that I was 4 minutes too late. I immediatelyt posted in the old /ctg/ linking to this thread. Just give it a day and the incorrect thread will fall off the last page.

what grinder should i buy (STRICTLY) under $50 on aliexpress
>what kind of coffee do you make
i dont know
i could either get a moka pot or a french press i guess

>>21108249
Chink hario switch

>>21108263
what about the grinder

>>21108249
1zpresso qair from Jaffee coffee Store

>>21108282
do you own one?

>>21108264
Oh fuck didnt read it, thought you wanted a brewer
Anyway, the most expensive kingrinder you can get

>>21108284
No I have a real grinder.

>>21108249
You're in luck!
https://www.youtube.com/watch?v=mBIVVP4kYb0

>>21108118
thank you for conceding that its not bloomed and is simply named that despite being wrong.
>>21108100
>Dont derail the thread
aka "i lost but am unable to concede" dont worry anon, i know, i accept your concession even if you cant give it verbally.
:)
>>21108103
been here for years, never heard of him here or anywhere else.
>but but but he has le blog!
no one reads those grandpa

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>>21108685
Few of his books were in the old mediafire folder I was posting. The coffee roasters companion, professional barista's handbook, and this one I had to buy a hard copy of. You're doing that thing again roktard. You're past this.

>>21108769
>You're doing that thing again
listen im sure he knows his stuff in general im simply saying i have literally never seen his name or heard his name ever.
and just because he generally knows his stuff doesnt mean his word is gospel.
its pretty clear that this whole "bloom" thing is made up.
if he called it a "rao shot" where you just do a weird pre-infusion that would be fine. its using the word bloom that i take issue with.

The coffee I got off Amazon SUCKS DICK. I'm still gonna use all of it though.

I have a DF64 that i want to sell. What can be considered an upgrade like under 1500 euros? I alreadry have a pair of ssps MP

>>21108685
>>21108801
last weekend the guy who ran the coffeeshop I went to talked to me about scott rao, swear on my life

>>21108801
You absolutely have, it was just when you were solely a moka sperg and ignoring anything outside of that. He's a very well known roastery/cafe consultant. Came up with filter 2.0, 2.1, 3.0 etc etc. This 6 year old hoffmann video has been posted numerous times. High extraction, ap filters, crema is dogshit etc etc. Theres a difference between low pressure low flow preinfusion where the pump is running continuously(or line level pressure from a plumbed in machine), and a bloomed shot where the flow is stopped by cutting the pump and letting the puck saturate, expand, and degas slower. Wait until you buy a flair to pretend to know espresso things.
https://youtu.be/fEXLftYYV8o
Filter 2/3
https://www.youtube.com/watch?v=4n2NpRMvK00
https://www.youtube.com/watch?v=yQpHnXKQNq0
Bonus pourover video thats also been posted
https://www.youtube.com/watch?v=BjsGf3R9mc0

>>21108685
I'm not conceding anything. I'm just saying that it doesn't really matter. A pause in espresso infusion is called a bloom. Regardless as to how much or how little it has in common with a pourover bloom. Both of these things are relatively new uses of the word "bloom" in a made up industry jargon sense anyway. If you object to using "bloom" for espresso you should REALLY object to using "bloom" for pourover because it's even more dissimilar to flowers opening.
I would personally argue that it does have almost everything in common with a pourover bloom. Both give water time to more fully saturate the gaps in between coffee grounds to produce less channeling. Both do allow gasses to escape, pourover from the top and espresso from the bottom (you can even see the portafilter bubbling to know it's happening). But it doesn't really matter as to what its called because language doesn't work on a firm set of consistent constructs anyway.

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Thought I didn't like Rwandans until I tried these today. Had to pull another shot right after the first. Intense, syrupy blueberry flavor, kind of like a really fruity chocolate.

>>21108872
>hoffmann video from Jun 12, 2019
y'know what, i actually do remember seeing that video... in 2023 while going through his old videos.
maybe in 2019 that was some crazy stuff but in 2023 is pretty boring, didnt think anything of it.
i haven't seen the other videos and i dont watch lance hendrick
also love how in that video he calls it "blooming" but then describes what the is happening during the bloom and what he describes isnt blooming
>He's a very well known roastery/cafe consultant.
im sure he is, i never said he wasnt, i simply have personally never heard of him.
>Came up with filter 2.0, 2.1, 3.0 etc etc
literally never heard these terms used before.
>letting the puck saturate, expand, and degas slower
except its not degassing because the gas has nowhere to go, its literally trapped between 2 layers of paper and with no pressure so its not even leaking out the bottom.
it is as i said before sitting in the grounds which is literally the opposite reason why you bloom in pour over.

>>21108900
>im not wrong and even if i was it doesnt matter
>A pause in espresso infusion is called a bloom
but WHY is it called a bloom?
seems like its because this rao guy called it a bloom regardless of the mechanics of the process.
> for pourover because it's even more dissimilar to flowers opening.
>more dissimilar
actually its exactly like a flower opening.
coffee grounds are closed, the gasses trapped inside, the hot water opens it up and releases the gasses.
just like how flowers are closed with the pollen trapped inside and then the sun(heat = energy) wakes them and opens them up expanding them and releasing the pollen.
> Both do allow gasses to escape
except the gas cant escape. and if it can i haven't seen any proof or evidence that is can.
simple a "trust me bro".
>(you can even see the portafilter bubbling to know it's happening)
thats because there is still pressure in the system. from the pre-infusion + gravity.
they dont vent the pressure so clearly there is still going to be a downwards force on the water in the coffee which is aided by gravity.
>it doesnt matter that the word is being used wrong(so you admit it) because language isnt a ridged construct anyway
you can be wrong all you want, im going to be right and call a spade a spade.
if rao hadn't called it a bloom you wouldn't be looking at that kind of shot and calling that phase of the pre-infusion a bloom, you would just call it a long pre-infusion.
and if it doesnt matter what its called why are you sticking to a name you know is incorrect?
if it doesnt matter why take sides and defend the use of a wrong name?

>>21108950
>coffee grounds are closed, the gasses trapped inside, the hot water opens it up and releases the gasses
pseudo-science

>>21108977
>Yes, coffee grounds contain carbon dioxide gas (CO2) that's trapped inside the beans after roasting. This gas is released gradually over time, a process called degassing.
>When hot water is added to freshly roasted coffee, the trapped (CO2) is released, creating a "bloom".
cope and seethe.

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>>21108990
>coffee grounds are closed
>the hot water opens it up

what's the minimum viable kit to make good coffee?
>kingrinder k0
>aeropress
>a $10 Walmart kettle and a $5 meat thermometer

>>21109084
based on science

>>21109108
Cowboy coffee, literally just a pot and a fire.
>I said good
Skill issue.

new standart issue arrived
got a tiny Morgan Eckroth fridge magnet and some sibarist filters and some gesha coffee from somewhere idk, i didnt look at the bag for long, looks cool tho, has a "holo" effect.

>>21109108
-$30 if you go with a p0 instead. Same burr. -$30 going with a plastic v60 too. That would let you snag a scale, kettle, and carafe.

>>21109131
>tiny Morgan Eckroth
psuedo-science

>>21109151
there's no going back

>>21109108
hario cold brew pot + pre-ground

>>21107693
I'm looking to get a goose neck electric kettle. What would you guys recommend.

Or should I just get a regular kettle then get a non electrical pouring thing with a gooseneck to fill up

>>21109406
brewista artisan
it has some quirks but its good quality and has a great pour.
and its like $50 cheaper than the fellow stagg
hoffmann did a video on kettles.
https://www.youtube.com/watch?v=Pbel051H7-s

>>21109431
Seconding this, I love mine.

>>21109431
>>21109440


Ok cool guys. I'll keep those in mind.

Also if I were able to score a portable induction stove thing for cheap (I'm pretty sure I can get one for <$5) is there a non electrical gooseneck you recommend that can be heated up on one of those things

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havin myself a soy latte

>>21109512
Hario buono
Love it
I have the buono temp control which is dear to my heart

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>>21109613
>>21109512
I got a buono that I use with a portable gas stove
works quite nice

you can get a cheapo knock-off buono with one of those mini camping stoves for a total of 20 bux
which inmy opinion is a much nicer experience than getting an electric thing you gotta have on your counter plugged in all day

>>>/wsg/5787295

>>21108814
sculptor?

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>>21109661
>tranime

>>21108814
zern...
>euros
fuck, the market in the 1000-2000 euros zone is full of nothing
or the timemore, or the mazzer, or go full blazing for a wug2 I guess (they are out of stock tho, no clue when or if it will come back)
don't get the lagom p64, its a shinier df64v
if I were in ur position i would just wait to see if a better grinder comes out

>>21109673
anime website desu ne

>>21109682
this is the food and cooking board of a frog and wojak website

>>21109688
4chan is like that
this is 4channel mister

>>21109693
check the url, 4channel got folded back into 4chan years ago

>>21109695
blue board thoughever

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>>21109688
>>21109693
coffee general

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>>21109714
Is this AI? AI art has advanced by a lot in not very much time. I think that LLMs are overhyped and aren't going to get us to AGI but it is making me strongly consider getting a career change out of tech with an MBA.
>>21107693
When you get new beans, how many espresso shots/pourovers do you limit yourself to in order to dial in the new beans? I've done two shots, both pulled pretty fast, so I'm unsure whether to go for a third or push that off until tomorrow.

>>21108950
>they dont vent the pressure
If you ever actually did a blooming shot on a machine with pressure monitoring you'd know they DO, in fact, vent the pressure. If you cut off the water completely the pressure sharply declines as the gas is allowed to escape through the portafilter.

>>21109747
how did they taste tho? how fast? more info

>>21109782
idk they tasted ok but they came out at ~40g in 20 seconds even with pre-infusion
I'm grinding finer but making marginal changes between shots, my experience is that a tiny change can cause a shot to go from 20s to 40s

>>21109788
what grinder is it? what steps?
probably a really unimodal grinder from what you are telling
btw I would wait until tomorrow too
also, whats the ratio?
also dont chase variables, chase taste, a dial in should be to fix something, not to reach a metric

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>coffee
espresso from work allows me to shit during company time

>>21109776
Oh, and you can actually see from transparent portafilter tests that letting pressure off actually DOES cause the puck to be allowed to expand.
https://www.youtube.com/watch?v=7A-L00q5a1o
https://www.youtube.com/watch?v=Uveo5dgU32c

>>21109961
>>21109776
it didnt seem like they fully vented the pressure in the rao vid.
it looked like he just brought the machine to the lowest pressure without turning it off.
i would love to see a "bloom shot" with a transparent portafilter.

oh and thanks for the videos, this guy has some great content
>https://www.youtube.com/watch?v=d8lVXNMJc5M
>Used Burundi beans home roasted on the Roastilino, the HG One grinder motorized by Tije
>La Pavoni Pro modified with a PXG4 pid to monitor the group temp

>>21109592
:)

>>21109592
Nice glass

>>21110149
and he has a modified rok grinder(1st gen, you can tell by the plastic adjustment ring)
>https://www.youtube.com/watch?v=efghmnrm5-8

>>21110130
Rao's version 2 of the bloomed shot does keep water flowing in to maintain pressure without raising it, so it's pretty much just a long as shit preinfusion. His version 1 did fully stop the flow of water allowing pressure to drop and the puck to expand. That's actually what the version 2 is for, to keep just enough pressure to not allow the puck to expand.

>pressurized basket
>75€ machine
>eyeball preground espresso
>knock it on the cutting board a few times
>spin the leveler, don't even tamp
>run the machine as long as I feel like
>get the shits 90 seconds later
>smoke cig while on the bowl
Perfect start of the day lads.

>>21110256
>>smoke cig while on the bowl
self rolled, right anon?
you wouldn't be some faggot shitting up my board who smokes factory-made ciggies, right?

>>21110184
All signs point to chomo.

>>21110286
no hes just dutch

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>>21108950
anon can't handle the bloom

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>>21108950
Look at him bloom.

>kingrinder p0 isn't avaliable on local amazon rn
reee

>>21107693
cute mug

>wake up
>make a megapint of coffee
>drink it
>still so tired i can hardly keep my eyes open
ok what the FUCK.

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>>21111235
Two megapints?

>>21111270
no not yet
gonna fall sleep on this couch tho

>>21111270
Joker likes his coffee like he likes his men.

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good morning /ctg/
let's have a cup

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is it just me or has the quality of la cabra coffee gone down recently? I feel their expansion, along with opening numerous sites globally has had an impact on quality.

>>21111668
ive never tried them, but why do you think so?
has the roast become bad? the greens arent as good?

>>21111673
I think their coffee is just bland tasting for the past year and more dark roasted. Now their website lets you choose between the US and "rest of the world", kinda weird from a roastery based in Denmark. Mutts in general like their coffee more dark roasted than Nordic countries so that might explain their approach now.

>>21111681
i didnt hear good things about them desu, kinda weird that they didnt take the onyx approach of having different roast degree for europe and the US

>>21111687
> onyx approach of having different roast degree for europe and the US
True, the US ruins everything. I remember when la cabra was almost on par with April Coffee Roasters.

ausbros
summer spritz blend from padre
its good
for filter at least, haven't tried anything else.
i ground a little too coarse but still good.
sort of like a sweet jasmine tea
if you arent into tea like coffee then this isnt for you.
would be great if it was hot and sunny but its cold and wet and windy and frankly pretty miserable.
that storm the other day was crazy.

If you're not $20k in just go to starbys hobbyist.

>>21111772
It is peak gayming and covfefe weather here in the snowies. Horrible storms but it's also 10°c now when two weeks ago it was a heatwave.

>>21111668
>brazil
don't buy low-altitude macaco coffee

>>21111880
what are you playing?
its about 4c and raining, playing fallout 3 for the first time.

Switched back to some natural ethiopians. Did a ghetto pre-infusion by opening up the steam wand at the beginning of the shot, tasted pretty good

ITS UP!
>https://www.youtube.com/watch?v=zX6F_l_KreM

>>21112124
we don't care

>>21112124
i care

>>21112215
<3 :)
thanks for reading my blog

>>21112257
I almost had that happen to me once.

>>21112037
Tears of the kingdom. I like it much less than BOTW though ever

>>21112296
TOTK genuinely sucks, it removes the good part of BOTW (exploring Hyrule because 95% is identical) and adds in new bullshit like having to farm zonaite

>>21112257
lol get fucked retard

>>21112257
Aeropress, not even once

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>>21112257
Did you do the inverted method?

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for the one asking about hibrew10b slim the-sprecco machine slimline the best 200 spent. yes, go buy it for countertop 'zzi. plebs don't know about those until supermarket/legacy brand orders the shape of the plastric and commercial campaign. ippodo just sent me a newsletter.

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>>21112585
>cold extraction

>>21112592
imma do it for you nigga for the first time right now wiß ground italian gift box bohnen. from the doze.

it still has a lot of nuance, wtf. tastes a lot like tetsu ice cube method.
you have to drain the hot water from th boiler for a too long time, but still.

the fucking gajunios are buying the next kit. incredible clarity.

>>21112622
thank you for the report anon

>>21112626
bend over

>>21112622
what would be the use of that https://youtu.be/u2fdYBMlqVU?si=xxjJMED79xzvMfsI&t=192

>>21112257
hoffman said the inverted method doesn't taste any better why are you still doing it

>>21112878
because Hoffmeme can be wrong
and also, he doesn't know how to brew inverted if he doesn't notice any difference in taste

>>21112878
i am convinced hoffmann is a bit of a tastelet
sure he knows his shit but i think his tastebuds are just not that sensitive

>>21112585
>>21112592
How many petrochemicals* are in the hot water path?

*plastics and related materials

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Does anyone have the Deep 27? If so, do you like it? I'd love to be able to make 8g brews instead of sticking to a 12g minimum with other brewers.

>>21112928
I love it, its a good way to drink more coffee through the day without having a caffeine rush or wasting tons of coffee
It is a really nice brewer, but a bit difficult to use all things considered

>>21112928
You're in luck! An anon in the last thread has you covered.
>>21098177
>>21098390

If you aren't doing something silly and unintended with your aeropress are you even using it

>>21112257
what do you got in that pan
looks tasty

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>>21112257
i didn't even have to search the image to know
but i did anyways
le sigh...

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>>21107693
Hoffman!
https://www.youtube.com/watch?v=zX6F_l_KreM
Cheap Aldi espresso machine is "surprising good" but.......

>>21113476
nigga, we don't care

>>21113476
no no! you can't just buy good cheap thing. It's not ethical to not spend several thousand dollars on an open source gaggia arduino bike pump presso.

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https://www.amazon.com/Paperless-Borosilicate-Reusable-Stainless-Permanent/dp/B09FXKLCZM?ref_=ast_sto_dp
>$24

Huh, guys, dumb question. If I don't care about microplastics, what would be the difference between the fancy glass jar in the link and using a plastic funnel with a coffee filter? What if my brother, literally, have a workshop where he can bend some metal net to craft a funnel that could be adjusted to any of my regular pots?

What am I missing here?

>>21113638
The paper might stick to the sidewalls and cause the flow to slow or even stall. Other than that, no difference.

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>>21113638
>workshop where he can bend some metal net to craft a funnel that could be adjusted to any of my regular pots
yeah, that'll work

hmmm

>>21113836
Something on your mind, ma'am?

cow...fee?

>>21112374
I went on a rant about this exact reason last night to my best friend. I love /ctg/.

>>21113638
metal filers retain very few oils
eg youll get a cup with a lot more fines

tempted to get a manual grinder. I was using a moka pot with pre-ground coffee but it honestly tasted worse than instant

is using beans and a good grinder really worth it?

>>21113959
>but it honestly tasted worse than instant
skill issue
>is using beans and a good grinder really worth it?
yes
its the most "worth it" thing in coffee.
using a $2000 grinder with specialty coffee made with hot water and a sock is better than a $30 grinder with Starbucks beans and a $2000 espresso machine

>>21113985
What's the minimum for a "good" grinder, can I just search for stainless burrs and then sort by lowest price or does the rest of the grinder matter too

>>21113985
> Starbucks beans
Goyslop

>>21114000
depends if you want to manually grind it or have an electric grinder
manual
https://www.youtube.com/watch?v=lvxH9XWRGTs
https://www.youtube.com/watch?v=dn9OuRl1F3k
electric
https://www.youtube.com/watch?v=G7xGhGtvYIs