sudowned

151 reputation

bio	website	sudowned.com
	location	Vermont
	age	26
visits	member for	5 months
	seen	May 21 at 15:49
stats	profile views	1

I'm a PHP/JS/Postgres developer based in Burlington, Vermont. I specialize in neat stuff like apps for pen and paper roleplaying games.

	151 reputation	bio	website	sudowned.com	visits	member for	5 months
6 badges		location	Vermont		seen	May 21 at 15:49

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Feb 22	comment	What can you surmise about coffee beans that have oil on them at the time of purchase? I think he means that the oil is responsible for the flavor, whether or not it's visible coating the bean's outside.
Feb 22	comment	What can you surmise about coffee beans that have oil on them at the time of purchase? Though decaf coffee is a few steps oilier by roasting step. A medium-roast decaf will often be as oily as a French roast.
Feb 22	comment	Domestic, fresh taste-alike for an Italian coffee Hm, I wouldn't say Lavazza (at least, Qualita Oro or Crema e Gusto) smells sour or iodine-ey. I find a lot of nasty-ass common coffees taste sour, and Lavazza introduced me to better coffee precisely because it didn't have that character.
Jan 7	comment	Kitchenaid mixer dropping metal shavings Aha. That information got edited out of the original post. You're probably right, then - I'd definitely start digging around inside at this point.
Jan 6	awarded	Critic
Jan 6	comment	Domestic, fresh taste-alike for an Italian coffee I assume you mean unground - which is what I bought off Amazon. ;) The unground beans still lose potency, just not as fast. I've heard horror stories about people getting really dusty-ass old beans that nobody would want to drink.
Jan 6	comment	Domestic, fresh taste-alike for an Italian coffee I can get it online at Amazon too, but the issue is wanting coffee that hasn't been warehoused for months and months. This site has an AMAZING selection, though I can't find any information about their product expiration... maybe I'll give them a call.
Jan 6	comment	Domestic, fresh taste-alike for an Italian coffee I live in Burlington, Vermont. I haven't found whole bean, and unfortunately drip-grind goes stale really fast and won't work in my French press. I'm ordering the whole-bean stuff from Amazon, but since I have absolutely no assurance of how long it's spent in a warehouse I'm trying to find something similar and local.
Jan 6	asked	Domestic, fresh taste-alike for an Italian coffee
Jan 6	awarded	Commentator
Jan 6	comment	Kitchenaid mixer dropping metal shavings Does doing this impact warrantied support? She's only had the unit for 7 months, so it's worth being careful.
Jan 6	comment	Using cast iron pans only An exhaustingly great answer! I'd been considering buying a large amount of cast iron but maybe I'll grab some more copper-bottom stuff instead,
Jan 6	revised	French-press coffee has a powdery taste More details after most recent attempts
Jan 6	comment	French-press coffee has a powdery taste Scooping out the grounds is going to kick up at LEAST as many grounds as stirring it.
Jan 6	comment	French-press coffee has a powdery taste I think my problem is the uneven grind, which is ensuring I overextract from the little chunks before the flavor can come out. I'm going to see if Williams-Sonoma has any hand-grinders in stock on Monday and buy one I can inspect in the store. Out of curiosity, when you brew for ten minutes, how does it affect flavor? Any off-tastes or is it just a recipe for jitteriness?
Jan 6	comment	French-press coffee has a powdery taste Definitely. I live in Vermont and I homebrew beer, where temps are very important - I have a nylon "cozy" for keeping my boiler at temp during mash, and even with ten gallons of liquid maintaining a temp in the 160ish range (depending on recipe) is a risky business. I assumed that with a much smaller thermal mass it'd be even trickier, and I think I was right. Interestingly, now that I've opened up the grind a bit more, I'm getting passable but weak cups; I tried adding more coffee to compensate and I'm back to sour, though without the powderiness.
Jan 5	comment	French-press coffee has a powdery taste Temperature-wise, it's my assumption that I need the temperature to be 200F if I want the temperature to be above 195F when I close the press. Heat dissipates during the pour, and is consumed to some extent by the glass itself unless I boil extra water to keep the press warm with (I use hot tap water instead, maybe this should change.) The grounds are room temperature, which means about 50 degrees in my house. I'll try cooling the water down to the target temperarture range and see if it helps, though.
Jan 5	comment	French-press coffee has a powdery taste This is an awesome answer because it's so expansive, even though it re-treads grounds (ha!) we covered in the other answers + comments. Allow me to step through one at a time: A: Working on it! I've determined part of the problem is that even with an appropriate grind in a drip machine, I don't like this coffee (it's too floral and acidic.) B1: Working on this. Will be easier when I have a grinder that works better (mine has a crooked burr). B2: Yeah, this. I was putting four of the Bodom measuring spoons in for 12 ounces of water. This is twice my ratio for drip.
Jan 5	revised	French-press coffee has a powdery taste added 766 characters in body
Jan 5	comment	French-press coffee has a powdery taste I think the decanting suggestion's a pretty good one. I wonder if part of my problem might be stirring the coffee midway through the steep, because - separate from this dusty taste - there definitely ARE bits coming through.