@Jonas4321 Yeah, but tor drip brew it’s nowhere near as important as for espresso though. Just skipping the pre-ground is going to be a big boost for most folks. Going with recently roasted (between 2-14 days) being the single most important upgrade.
Ok… why buy 1 when you can buy three for 3x the price? I love coffee. And I want access to it everywhere. And pre ground is GROSS. Even a bad grind is better than old grounds. Also, good holiday gifts if I only use 1. Because coffee.
@Pufferfishy If you’ve ever gotten to the bottom of a bag or can of pre-ground coffee that’s been opened for a week or two, the step up to “fresh ground” from even the crappiest grinder or chopper is very significant.
I know guys who spend hundreds and hundreds of dollars (not sure any of them have passed the $1000 dollar mark on any single item, though most certainly have in terms of overall spending) on their setups and they’ll admit that serious coffee pursuits very quickly get into diminishing returns territory.
@radi0j0hn I have a super old Italian hand grinder that I found in an Italian deli/store in Pittsburgh back in the early 90’s - had to be 50+ years old, it had just been sitting on the shelf forever, the printed box was nearly illegible and had that vague, moldy smell of “I’ve see way too many humid summers”. I think I “stole” it from the guy for something like $24
I love my LaPavoni for serious grinds - but if I’m doing a pot of drip using that old Italian hand-crank deal is oddly satisfying. The visceral vibe of “hear/feeling” the beans grind adds to the overall experience…
@Pufferfishy Blade grinders work for drip, pourover, and French press. You need to get a good one (as is the case for burr grinders!), you need to have the right technique (shake it!), and you need to listen to the pitch change as the beans get ground to your desired fineness (harder/softer beans will take more/less time to hit this mark.) But they’re cheap, less work than manual burr grinders, and they don’t need parts and maintenance like electric burr grinders eventually will. The Bodum Bistro is a solid unit.
I graduated high school in ‘86, so the music, clothes, hair styles, furniture and cars brought back tons of funny memories. They did a good job recreating the time period.
It definitely wasn’t a show I would have typically watched, but someone recommended it and I’m glad we did. It’s not must see TV though…
@yakkoTDI yeah … I like my burr grinder and my French press and my electric kettle. I also like my Nespresso machine. Different tools for different situations, though a well executed multi-tool is nice to have. It’s probably why this is here, honestly. How much of the market is devoted enough to good coffee to buy whole bean and grind it right before brewing, but lazy enough to not want to use separate machines to do it?
@yakkoTDI Having something that auto-grinds and brews can be pretty nice for people who don’t care that much about coffee but still want to avoid the sour taste of a stale bag of pre-ground coffee.
Sure, you can do better, but that would require a lot more time investment every morning.
I’d buy this except that a review I saw said the grinder is pretty loud, and I don’t want it waking my kids.
@fuzzmanmatt@yakkoTDI Agree, there are well-executed exceptions. A previous espresso machine we had was a Breville 870 that comes with a built-in conical burr grinder. I really really enjoyed that machine and still wholeheartedly recommend it to anyone getting a bit deeper into the espresso rabbit hole. It saves you quite a bit of counter space too.
They say this can’t make margaritas. Are they sure? Did they try to make margaritas with this? I mean, it grinds. Therefore you could put ice and lime in the grinder. OK, you might have to eliminate the heating element, but come on meh, tell me that you TRIED to make margaritas with it before you tell me you CAN’T make margaritas with it.
@CatFriend “aroma” in the coffee world essentially translates flavor: https://espressocoffeeguide.com/all-about-coffee-2/coffee-flavor/aroma/
"At it’s most basic, aroma is the smell of coffee. It’s responsible for many of the flavor attributes not directly perceived by the tongue (which are sweet, salt, bitter, sour and umami). There are over 800 known aromatics in coffee with new ones being discovered regularly thanks to advances in testing equipment.
Because aroma is the release of flavorful compounds from coffee through the air, fresh coffee will have a much stronger aroma than older, stale coffee (also why it tastes better!)"
“To illustrate the point that smell is the most important part of taste, consider that your tongue only has receptors that can detect five flavors: sweet, sour, salty, bitter, and umami – a Japanese word for the savory taste often found in cooked meat. Now ask yourself if you feel like you’ve tasted more than just these five tastes and their combinations in your life. We’re willing to bet that it seems to you like there are far more flavors than just these five, and that is the power of aroma.”
@macromeh@mcanavino I didn’t do an aero press, but I’ve been using a Yama siphon brewer (and bought a burr grinder for about $120). I also got a glass rod filter for the brewer.
All glass contact with the coffee (well… Ceramic burr, but all glass throughout brewing).
I think it makes a difference (from metal or plastic), but who knows.