My (current) coffee station

Comments
IMG_3534.jpeg

For the last few months (since mid-July) I’ve been going through a lot of upgrades and troubleshooting on my coffee setup, especially as far as espresso is involved. I’m finally at the point where I’m happy with both the equipment and technique I have… or at least I think I am.

Here are the products I currently use, and the techniques I’ve found to get the most out of them. As usual, I have affiliate links for many of the products on display, but feel free to search for the best deal or the vendors you prefer.

Read more…

ESE pod review: Caffe Pompeii Circe 100% Arabica

Comments

The Caffe Pompeii Circe (which is labeled as “Gusto” on the pod envelope) is one of the pods that Podhead sent me as a sample. Being fully-caffeinated I was hesitant to drink it (as caffeine hecks me up something fierce), so for the sake of this review I only did a single 16g shot.

This time I used my standard portafilter, so I don’t know whether there was channeling. However, the resulting coffee tasted smooth and well-balanced, and I definitely recommend this one wholeheartedly if you want an ESE pod to brew and don’t have any reason to avoid caffeine.

An hour later I had jitters and a panic attack, as expected. Oh well.

ESE pod review: Bristot decaffeinato

Comments

The next ESE pod on my agenda is Bristot decaffeinato.

Opening the packet released a pleasantly fruity aroma.

For my first shot, I opted to use the factory portafilter (which meant not being able to directly measure the shot output), and my resulting shot was around 20g. The shot pulled quite slowly and I was worried that it would be bitter and overextracted, but the flavor was actually rich and well-rounded, and a bit nutty and sweet. Really nice crema on it as well.

To get a better comparison against the other pods so far, I pulled a second shot using the bottomless portafilter, and measured it to a 20.5g extraction, for a ratio of just under 3:1. From this I saw a little bit of channeling, a little more than the Illy pod, way less than the Arabica Express. This time the shot tasted just a little bit more bitter.

I think the main practicality problem with ESE pods is that they’re all 7-8g, so if you want a standard 2:1 ratio you’re getting only a tiny amount of espresso out. This is especially troublesome when drinking decaf, which is all about the flavor, and regardless it’s much more satisfying to have a larger shot, but even a 3:1 lungo is ridiculously small. Maybe this is a mismatch between my American sensibilities and what Italians want out of their coffee.

Or maybe I should be a bit more daring and try brewing at a higher ratio to see what comes out.

So that’s what I did:

Espresso cup sitting on a scale showing a weight of 35.6g

I was pretty worried about how this might taste. The shot looked pretty darn watery towards the end, and the shot continued to pull quite slowly.

I don’t know if it’s just that my taste buds are no good because this was my third shot tasted in a row, but… it’s fine. Tastes almost just like the first two. The texture is a little thinner, there’s a little bit more bitterness, and a bit less sweetness, but… it’s fine.

Maybe this stuff is more forgiving than I thought.

Maybe it’s just coffee and I shouldn’t get so worked up about it.

Bodum Bistro milk frother

Comments

I’ve been wanting to make coffee drinks with milk. Back when I had a microwave, this was pretty easy; I’d just put a beaker of milk in, heat it for 30 seconds, and then froth it up with my cheap milk frother. But I got rid of my microwave years ago in favor of using a toaster oven instead (which has been far more useful to me), and the alternative is to heat it up in a saucepan first, but that’s annoying and means another pot to clean.

I also looked at many of James Hoffmann’s suggested alternatives and they were all either extremely expensive or even fussier than the methods I’d rejected.

So, the other day, after much deliberation I picked up a Bodum Bistro milk frother at Target. I was originally intending to get the higher-end barista version since it seemed like it would be easier to clean and was a little more flexible (since it supports making cold foam as well as having a purpose-made hot cocoa mode), but it turns out that’s only sold online and I didn’t really want to wait.

Read more…