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Where is the empirical evidence that freshly ground coffee tastes better than pre-ground coffee of the same age? I cannot tell the difference.


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The first thing I notice is that you are missing starch. Cocoa powder is 60% carbohydrates by weight. It will change the texture a lot, giving body and smoothness. The rest is fat and protein. I would suggest that you start with 60% as much starch as your usual cocoa, and 5 tablespoons brewed coffee instead of the water. Cook your pudding - you may have to ...


1

The coffee simply picks up the aluminum from the pot, as the coffee is acidic. Pour it out. Most importantly - Do not leave the coffee on the heat after the brew is done! There is no water left in the bottom chamber to insulate (and cool) the pot! You could have a disaster on your hands!! At least, you will damage the sealing gasket as it is not made to ...


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There are various techniques, however here's how I do, and I usually get enough foam by making like this. Sometimes really much, sometimes just decent but never too little. First of all, put the water before the coffee to the cezve (or pot, however you call it). Then add the coffee without mixing it with the water. Do not mix it, just let it get into the ...


4

Have you actually boiled it three times? Boiling coffee makes it smell like old floor rags, don't do that! What the Turkish method essentially is, you bring your coffee pot thrice up to, but not actually reaching, the boiling temperature, and you must never ever stir it. My favourite temperature is 85°C near bottom (measured with an electronic meat ...


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Theres usually two reasons for this, so it could be either. The pot - Try rinsing out the pot with spirit vinegar followed by water and bicarbonate. You might want to use a toothbrush to get into all the corners and give it a good scrubbing. Your water - If you live in a hard water area, this can cause what you're experiencing, or even new water pipes can ...


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America's Test Kitchen recently tested Moka Pots. In the video, they specifically say to pour all of the coffee immediately when it's done brewing. They don't mention a metallic taste, but they do say that not leaving the coffee in the pot is important for flavor, and that it was equally true for all of the models they tested. So for your purposes, I would ...


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I don't know if this has been answered but you might want to flush your machine with descaler. It needs to be done every so often.


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It depends on how long it's been out. I've seen mold form the second day to "plain" unflavored coffee (no milk, no sugar). I've kept refrigerated brewed flavored coffee in an air-tight container for a week or more without problems. (I add a bit to unflavored hot coffee so the flavor isn't overwhelming).


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According to NRAEF food safety standards, it should be thrown out. Anything that can potentially grow bacteria should be thrown out if it has been left in what's called the Temperature Danger Zone (40-140F) for more than 6 hours. The dairy added to the coffee in question was an ideal culture for bacterial development at room temperature. All things ...


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To answer my own question a bit, one recommendable combinations seems to be a medium-dark Espresso roast on fine ground powder, and then to brew for a short time. Perhaps this helps others as a starting point for experimentation.



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