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I use a Black and Decker single cup coffee maker as recommended by the Coffee Geek for having just the right brewing temperature. What comes out is favulous. So...to defeat static, I simply put a #2 Melitta coffee filter into the plastic resevoir of my Capresso burr grinder. Lift out the paper filter with the ground up coffee and Voila, no static issue.


An electric coffee grinder is small, inexpensive and easy to use. I would recommend getting one and buying whole beans instead. Get a large bag of whole beans, and store it in the freezer, then just extract the amount of beans required and grind right before brewing. The frozen beans should stay fresh much longer than your pre-ground coffee, and adds the ...


Another vote against reroasting. The general consensus I've seen over the years from hobbyist roasting forums is that once the roast loses temperature, that's it, there is no saving from reroasting. Although I don't believe bitter is the opposite to sourness, extracting on the bitter side will help and possibly make it drinkable. To pour bitter you can try ...


I'm a bit of a coffee nut, having bought my own espresso machine & grinder and have been pulling my own shots and learning how to create different coffee drinks for some years now. I am by no means an expert, however: What you're seeing when the barista is swirling/tapping the milk jug is called "polishing". It's the step after they've steamed it and ...


That old method of doing cappuccino or latte. without no froth tool or machines. to get bubble in milk , you have shake , tap ( hit). That method is now use for special drink like non alcoholic or alcoholic


You are talking about the barista handling the milk after steaming it, right?My guess (from what I've seen in the milk jug @home): shake (rather: swirl, otherwise he'd just spill the milk) to loosen stuck-on foam on the top walls of the jug. hit to separate foam and milk (-> makes it easier for him to judge the milk-foam-ratio later) swirl again to loosen ...


Most coffee shop websites say not to reheat coffee. It is because when you brew the coffee, the water temperature is 205F. I always reheat my coffee for about 10sec -25sec. for a cup - heavy duty 20-25sec -light 10-15sec for a mug- 10-20sec.


I have made good frappes using vanilla ice cream for half of the milk. I add 3 tablespoons of Hershey's Dark Cocoa for the chocolate. A little maple syrup adds sweetness. Add coffee and ice and blend away! Chocolate ice cream might work as well. I use a Ninja 900 for the blender.


i have given this topic much thought and research too.. at the end of the day, it depends on how you like your coffee, how frequent and how much you make weekly too.. if you go through the trouble of getting fresh beans.. freshly roasted... with a great burr grinder.. then sure it would be best if you had a non pressurized portafilter... also u gotta ...


I've been using a Toddy for about two years now. I have found that you can get a plenty strong concentrate with only 1/2 pound of freshly ground coffee steeped in filtered water (like in a Brita) for just short of 18 hours. Beyond 18 hours the grounds become waterlogged and the same elements that produce the bitterness found in hot brewed coffee start to ...

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