161 reputation
7
bio website sudowned.com
location Vermont
age 28
visits member for 1 year, 11 months
seen Oct 14 '13 at 2:10

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


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
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
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
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
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.
Jan
5
comment French-press coffee has a powdery taste
I'm actually pretty OK with sediment - turkish is a nummy treat from time to time, so I like to think that it's something I tolerate well. Curiously, I also got this off-taste from some Lavazza Dek (pre-ground) which I brewed in my ghetto Senseo with the refillable hopper. I'm all but certain that what I'm detecting isn't actually a substance but a quality of the coffee.
Jan
5
comment French-press coffee has a powdery taste
It's a pretty coarse grind. My device doesn't have numbered settings - it has an internal bolt which, if disassembled, can be tightened or loosened - but I did mini-grinds a couple beans at a time until I had something comparable to what's going on in this other post: cooking.stackexchange.com/questions/4996/…