To further confuse things, the word strength is a technical term in coffee brewing, which describes the amount of coffee material in the beverage versus the amount of water. James Hoffmann touches on this in a recent video, describing how you can get a stronger milk drink counterintuitively by Brewing with more water, which extracts the grounds more.
You start out by saying that you think the word strong is a strange one to use when describing coffee taste but your own website uses the word to describe at least two of your coffee beans (e.g The Fix and Champion). Just say’n. Good content though, I learnt a lot.
For our coffee shop we are using a medium dark roast blend from my country Indonesia. We choose Sumatran coffee from Gayo & Mandheling which is very rich n bold character. Our recipe 17gr to 28ml in 22-24sec. We use this yield for black / white even for sweet milk coffee. The key for the consistency is keep everything clean. Good gears without cleaning them is 0. Happy brewing!🎉
Must be a fairly dark roast of the Mandheling - the medium roast tends towards earthy/ muddy and doesn't do well when blended with more floral/ berry types (Muhlisin/ Guji/ Gayo).
@@kevvsu You must be roasting pretty dark then.. Been forcing myself to finish off a (lighter side of) medium roast blend of Mandheling & Guji earlier and that was just... I have to actually deliberately raise the temperatures and overextract to make it drinkable.
In Italy is 13/15 grams out of 7/9 grams of coffee (espresso is up to 26 grams, always starting from 7/9 grams). I guess this quantities are too small outside Italy, but if you double them the ratio should be ok as well…
I hate how the coffee industry has pushed dark roast into a "bold" flavor profile. Essentially making full city roasts sold as Dark because the masses think if they taste any "bitter" flavor its a cheap or bad cup. Dark roast espresso should have a bite and if its "bold" prior to any milk being added its going to be a bland plain mess that most coffee shops are pumping out these days. UA-cam baristas recommending weird standard ratios instead of informing the audience about volume because they learned it from other UA-cam content is the death of actually good tasting coffee.
I no longer freeze my coffee beans per a recommendation from my local roaster. I was skeptical, but did a side by side comparison. To my surprise coffee from the beans that were frozen for 14 days was not as good as the same beans that I left sealed in a bag on my kitchen counter for that same 14 days.
Why is 'weak' ok and 'strong' not ok? They are antonyms. Why is 'robust' ok and 'strong' not ok? They are synonyms. The informational part is very good. The word policing not so much. Everyone in the world understands what a strong coffee is.
To further confuse things, the word strength is a technical term in coffee brewing, which describes the amount of coffee material in the beverage versus the amount of water. James Hoffmann touches on this in a recent video, describing how you can get a stronger milk drink counterintuitively by Brewing with more water, which extracts the grounds more.
You start out by saying that you think the word strong is a strange one to use when describing coffee taste but your own website uses the word to describe at least two of your coffee beans (e.g The Fix and Champion). Just say’n. Good content though, I learnt a lot.
Let’s not talk about using the term ‘strong’ but your web site uses the exact term
Gone elsewhere
The temp. that the roasted bean has already been through means you can't scorch coffee during extraction to the cup.
As always very informative.
For our coffee shop we are using a medium dark roast blend from my country Indonesia. We choose Sumatran coffee from Gayo & Mandheling which is very rich n bold character.
Our recipe 17gr to 28ml in 22-24sec. We use this yield for black / white even for sweet milk coffee.
The key for the consistency is keep everything clean. Good gears without cleaning them is 0. Happy brewing!🎉
Must be a fairly dark roast of the Mandheling - the medium roast tends towards earthy/ muddy and doesn't do well when blended with more floral/ berry types (Muhlisin/ Guji/ Gayo).
@ Not as you think, I can get very sweet n dark choco aftertaste. Blend very well with milk. Good coffee feat great roaster turns out great flavour👍🏻
@@kevvsu You must be roasting pretty dark then.. Been forcing myself to finish off a (lighter side of) medium roast blend of Mandheling & Guji earlier and that was just...
I have to actually deliberately raise the temperatures and overextract to make it drinkable.
thanks for this reminder;)
What’s your opinion on making a ristretto-type coffee for cappuccinos? So more like a 1:1 ratio?
In Italy is 13/15 grams out of 7/9 grams of coffee (espresso is up to 26 grams, always starting from 7/9 grams).
I guess this quantities are too small outside Italy, but if you double them the ratio should be ok as well…
I think they do 22.5 dose and 22.5 yield in about 23-25 seconds for their ristrettos
Water doping?
Robusta tastes robust?
So for a single shot of espresso, 1 oz, (30 ml/grams) i should be using 15 grams of coffee? Well let's try this...
I hate how the coffee industry has pushed dark roast into a "bold" flavor profile. Essentially making full city roasts sold as Dark because the masses think if they taste any "bitter" flavor its a cheap or bad cup. Dark roast espresso should have a bite and if its "bold" prior to any milk being added its going to be a bland plain mess that most coffee shops are pumping out these days. UA-cam baristas recommending weird standard ratios instead of informing the audience about volume because they learned it from other UA-cam content is the death of actually good tasting coffee.
Good talking point. Not everyone gets that strong/bold is not necessarily bitter.
why don't to put to a freezer? it helps preserve beans
I no longer freeze my coffee beans per a recommendation from my local roaster. I was skeptical, but did a side by side comparison. To my surprise coffee from the beans that were frozen for 14 days was not as good as the same beans that I left sealed in a bag on my kitchen counter for that same 14 days.
A very poor review about strength
Usually I would use the word "intense" , like say a coffee blend has high intensity, low intensity etc. that's alright ain't it?
Why is 'weak' ok and 'strong' not ok? They are antonyms. Why is 'robust' ok and 'strong' not ok? They are synonyms. The informational part is very good. The word policing not so much. Everyone in the world understands what a strong coffee is.