coffee lovers unite

waarmstrong

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If my spoon should happen to melt while stirring my Indocafe` Cappuccino instant, an express delivery from the knife, fork, and spoon drawer can quickly produce a replacement.
 

steveandpenny

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For coffee I have found I really like north sulawesi coffee beans . Pre ground and cheap I get Tetap Sejati which is a med dark roast and pre grounded powder fine. Makes a good strong cup of local coffee. But as someone pointed out , it will leave a puddle of sludge in the bottom of the cup.
When I'm feeling fancy I'll go up to the main market and buy some local unroasted beans and roast them myself. It's easy as long as it's a small batch, stirring it all the time and remember it will cook even after you dump it out of the pan . So use a collender to let it cool stirring it every so often.

I also like a view nam press but it's slow and makes real strong coffee. If you get one make sure the top press has the drew down top and not the cheap drop in.

The other thing I enjoy is once in a while a cold brew coffee for iced coffee. Again this is very strong so you mix it with water when making a cup. For this you need a 1 gallon container and a pound of coffee. Pour coffee into container then slowly pour cold water all over it till container is full , then cover it and let sit 24 hours. I then use a cheese cloth to stain grounds out. This can be messy so I empty and clean the grounds out serval times so I dont destroy the kitchen. Then you keep coffee in fridge and use as needed. If you use this with shaved ice and add some condensed milk it makes a good flapachino.

Coffee is life.
 

nosox

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I ran out of Aroma yesterday, so this morning I'm "slumming" with the Lampung version of Kapal Api :( I guess a trip to Bandung is in my future.
On White Koffee.......... I have one from time to time, but most of them, especially the Luwak variation have too much taste of "heifer dust" (non dairy whitener)
 

steveandpenny

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I ran out of Aroma yesterday, so this morning I'm "slumming" with the Lampung version of Kapal Api :( I guess a trip to Bandung is in my future.
On White Koffee.......... I have one from time to time, but most of them, especially the Luwak variation have too much taste of "heifer dust" (non dairy whitener)
On the subject of "heifer dust" (non dairy creamer) of you open a packet of that crap and sprinkle some over a lighter , it will explode in a small ball of flame. I try not to ingest any thing flammable ! Since I enjoy strong coffee with some milk I've taken to carrying a small carton of milk with me because 90 % of the time I ask for a cup of coffee with milk it ends up being condensed milk .

Now I've tried some of the single serving packets of white coffee or cappuccino and they are no more coffee then those bottles of fruit juice concentrate are fruit. Dont fo it !
 

rabbit_39

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On the subject of "heifer dust" (non dairy creamer) of you open a packet of that crap and sprinkle some over a lighter , it will explode in a small ball of flame. I try not to ingest any thing flammable !

Well to be fair, non dairy creamer contain fats and sugars. And they are by nature combustible. The "explosion" you see when you disperse the powder over flame is a phenomenon called dust explosion. Any flammable material when ground fine enough and then dispersed over flame in the presence of oxygen will do exactly what you observe :)

So no worries, it's not because of chemicals or anything. Finely ground dried grain or sawdust will do the same thing :)
 

jstar

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Huge amounts of sugar in those prefab (cold) drinks. Even the Starbucks brands. Everything is sweetened anyway, even 'regular' yoghurt. (So we make our own, but that's a different topic.)

That White Coffee trend from Malaysia has been rather big for a couple of years but I see less and less advertisements.

I switched completely to espresso to avoid that (condensed) milk issue. Not so crazy about drip systems; that's how they make it 'back home'. Luckily there are quite some (coffee) shops here that sell beans in bulk, so not a real problem for me to find the more fruity versions.

Ah about that sticky black plastic; I tried Spritus (denatured alcohol) and it cleaned the surface very well. Not soft or sticky anymore. A Toko Bangunan will sell it to you in a plastic (goldfish) bag. White Spirit was a bit too aggressive.
.
 

beebop

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There are always those stainless filter screens.

i had a stainless filter and i loved the coffee it produced. Takes out all the sludge and gives a very clean taste. Only problem is they get blocked up easily and no matter what i did to clean it, nothing worked and it became unusable
 

rabbit_39

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i had a stainless filter and i loved the coffee it produced. Takes out all the sludge and gives a very clean taste. Only problem is they get blocked up easily and no matter what i did to clean it, nothing worked and it became unusable

Like the able filter for the aeropress? Or the metal filter for the drip brewer? I always double up on any metal filters. Including the aeropress.

@El_Goretto you had a metal filter for your aeropress right? Did it clog up on you?
 

El_Goretto

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I did have one but I did use it enough for it to clog up. I didn't like how it wouldn't keep the pressure as much as the paper filters.
 

rabbit_39

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I did have one but I did use it enough for it to clog up. I didn't like how it wouldn't keep the pressure as much as the paper filters.

You think there is a difference caused strictly by the pressure rather than the difference between paper vs metal? I wonder if I can experiment with paper using less pressure (but longer) on one cup and more pressure (but faster) on another. I think the effect of the speed is minimal if any vs pressure .

You must have gotten the standard instead of the fine one. :) I'm thinking about getting the set with the standard and then double up with paper.
 

waarmstrong

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Thanks for the bedtime story. I think I am sufficiently drowsy now to hit the rack.
 

El_Goretto

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You think there is a difference caused strictly by the pressure rather than the difference between paper vs metal? I wonder if I can experiment with paper using less pressure (but longer) on one cup and more pressure (but faster) on another. I think the effect of the speed is minimal if any vs pressure .

You must have gotten the standard instead of the fine one. :) I'm thinking about getting the set with the standard and then double up with paper.

I think so, otherwise, what's the point of the aeropress? It felt like it turned into an inverted French press. Almost no resistance with my metal filter.

Now, how much of a difference? Probably enough for 2 cups side by side but not enough from one morning to the other in my zombie state haha
 

Wisnu

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I'm more a tea lover - at least two dozens tea at home
My stomach is a bit sensitive with coffee; not more than a cup of Lavazza decaffeinato a day; mostly espresso.
wife is coffee addict. For Indonesian coffee; she opt various Arabica incl. "shit" coffee from Excelso, much better packing quality than other brands.
we're okay with De longhi manual Dedica and still keep the old EC series for back-up or if we have few friends. Not bad machine but too slow.
 

jstar

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Decaffeinating coffee always takes place when the coffee beans are still green before roasting and they always use an extraction agent. Therefore it has a rather bad name, esp. if they use dichloromethane. I don't particularly like to drink stuff that has been in contact with a paint stripping liquid. The CO[sub]2[/sub] method is much better.

Now, on many brands' packaging you can not see what they did exactly nor does a restaurant know, so that's a major reason I will not drink it.
 
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nosox

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Decaf gives me a migraine, that's one reason why I don't drink it
 

Wisnu

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I don't know what Lavazza use to decaf the bean, but not really my concern. Work well for me; does not trigger my stomach acid, the taste not bad for me and pretty consistent all the time.
I don't think one or sometime two cup a day will kill me; otherwise will be banned in EU.
 

jstar

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I don't know what Lavazza use to decaf the bean

IMG_7611.jpg


From the description:
-Lavazza used a natural process to remove the caffeine from the beans, in which the caffeine portion adheres to carbon dioxide.

So CO[sub]2[/sub]
.
 

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