Thread: Which method makes the best coffee?

Originally Posted by speleomike

Hi

For those not ai fait with the coffee machine lingo and the diffdrent machines this may help...
An old temperamental lever machine is synonomous with a Series 1. Simple, manual, elegant in its own way, desirable, but you need to know and work with its quirks. Step up to a Miss Silvia and your in a Discovery 1. The Gaggia Classic is probably a Discovery 2. An expensive espresso machine is a RR Vogue. Moka pots are Perenties.

OMG that's awesome. hahahahah

A barista mate once told me a good coffee was;

• 25% beans
• 25% the machine, and,
• 50% the person making it.

He also said if you have a coffee machine you need to clean it daily to keep the flavour 'clean'. Given that we have never bothered with a machine at home. We do have a Bialetti Moka Espresso we take camping though. Middle of the bush by a river & fresh coffee - very civilised. Have to have the right grind and bean though.

Back at home on weekends we go for a coffee in the mornings at the local (The Drug Store in Summer Hill). I find the whole ritual is just about getting out of the house (and the office) and having a moment.

I bought a Handpresso for camping. After my first trip out, it now resides in my sister and brother in laws camping gear.....

A few tips I have picked up.
Cleaning machines is essential. Run the hot water through it empty without coffee to keep the holes clear.
Dont grind the coffee too fine or it will clog the filter - keep it coarse.
Grind it fresh - pods are stale.
Let the whole machine take time to warm up.
Milk should not be boiled or it will burn and spoil the taste.
Create a whirlpool in the milk.
We have a commercial kitchen at work for training hospitality students and expert trainers, so Ive picked up a few clues.
At home we have a Simpson machine and a Breville grinder. They are not the flashest machines, but good value for money.
When camping I use a mini coffee pot.

We swear by the stove top espresso pot, have on in the kitchen and another in the camping gear, first thing I check before any outing as forgetting it would be a disaster.
We were in the UK a couple of years ago, had a week on a narrow boat, how we were going to make our coffee was a major question. We couldn't find an espresso pot anywhere, got talked into trying an 'Aero Press' which i had never come across before. I was very sceptical but we were pleasantly surprised- for something so quick and simple it makes an excellent coffee once you have figured out the quantities of coffee & water to use.
I was discussing methods with a professional roaster / blender a few years ago, regarding dos, dont's, should and shouldn'ts, he said 'A good coffee is the one you enjoy drinking'. Good point I thought.

Originally Posted by speleomike

Hi

For those not ai fait with the coffee machine lingo and the diffdrent machines this may help...
An old temperamental lever machine is synonomous with a Series 1. Simple, manual, elegant in its own way, desirable, but you need to know and work with its quirks. Step up to a Miss Silvia and your in a Discovery 1. The Gaggia Classic is probably a Discovery 2. An expensive espresso machine is a RR Vogue. Moka pots are Perenties.

Agreed, nice work ...except for Silvia - she is definately built more like a Defender.

If you make your own coffee at home there is absolutely no reason to purchase an Evoque or an RRS , (or come to think of it any of the JLR range) .

I went for a trip to Sydney on the XPT , go buy a coffee from the 'dining car' & they give you a cup of hot water & a Coffee Bag . Never seen them before . Best coffee Ive had in years , I went & bought a carton of the stuff , Half way through & I'm not sick of it yet , must be good.

Originally Posted by DiscoMick

A few tips I have picked up.
Cleaning machines is essential. Run the hot water through it empty without coffee to keep the holes clear.
Dont grind the coffee too fine or it will clog the filter - keep it coarse.
Grind it fresh - pods are stale.
Let the whole machine take time to warm up.
Milk should not be boiled or it will burn and spoil the taste.
Create a whirlpool in the milk.
We have a commercial kitchen at work for training hospitality students and expert trainers, so Ive picked up a few clues.
At home we have a Simpson machine and a Breville grinder. They are not the flashest machines, but good value for money.
When camping I use a mini coffee pot.

All good tips Mick, although it sounds like you could experiment more with your grind. Course grinds result in watery coffee without good crema. Your machine should be able to handle a relatively fine grind without clogging. Tamping it very firmly is also important here, so it comes out as a ‘puck’ afterwards (not sloppy). Obviously difficult to judge from afar and you might be nailing it!

Here’s my 11 year old Defender set up

3C2580DC-CDA1-4019-AF31-851085A0B97E.jpg