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Espresso with little bitterness

I really like espresso, but the variant I like most is different from what most cafes serve: I like it best if the espresso is really dense (so not like filter coffee at all), has little bitterness, and a lot of acidity. Do I simply have bad…
Jens Reinhold
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Can “coffee” be made from other ingredients beyond coffee beans?

Coffee coffee: a beverage made by percolation, infusion, or decoction from the roasted and ground seeds of a coffee plant Pre-Question Banter I wondered, "If coffee is made from, well, coffee beans, why not make it from peanuts? Or pistachios, or…
David Marshall
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Is 15 bar necessary for espresso?

I think I read that in order to get a good espresso the espresso machine has to be able to (I may be wrong): provide constant 9 bar pressure must be able to provide water at constant high temperature. However, I see many espresso machines in…
Joe DiNottra
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Are specific roasts or blends better for making cold brew at home?

I'm new to making my own cold brew at home. When making hot coffee I tend to buy darker roasts or espresso blends because they are less acidic. I assume the same rules apply for cold brew, but I was curious if there is a better/preferred type of…
Rosie
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Is brewing coffee with milk instead of water a bad idea? And if so, how bad is it?

I remember a Friday night kitchen experiment when I mixed very hot low-fat milk with coffee powder and partially ran it through a paper filter. Many of the complex, high-molecular milk components didn't make it through the filter, so they blocked…
VGF
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Does which grind setting you use also depend on the beans used?

So - I use an automatic bean-to-cup espresso machine. The grinder within the machine has 5 grind levels - 5 being the most coarse, 1 being the most fine. Out of the box, it was pre-set to 3, which did absolutely fine with the beans I initially used.…
Riemann'sPointyNose
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How does espresso-based coffee compare to instant coffee?

When I buy coffee from outside, from whatever popular brand outside, and drink it, I feel a bit elevated. Especially one with higher caffeine content. However, when I drink the one I make my own I feel a bit more neutral/ have a headache depending…
user9174
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2 answers

DeLonghi Magnifica ESAM3500 brews for too long

My machine is a DeLonghi Magnifica ESAM3500 , though this may apply to other models as well. It all started after I ran a descaling cycle on an otherwise faultless machine. Symptoms: Coffee would drip during the pre-infusion phase of brewing, then…
Elfarto
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Are there any tools to help filling the moka pot with coffee and prevent wasting coffee?

While preparing coffee in my 2-cup moka pot, I usually try to carefully sprinkle ground coffee from my grinder into the funnel of my pot. When I reach approximately the amount of coffee needed to fill it, I use a knife with a straight spine to level…
dodekja
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Stability of Chemex Filter

When I am brewing with my Chemex, most always the filter begins to drag down along the inside, and I always have to use my fingers to pull it back and re-balance the filter. I have tried regular Grocery Store filters (don't remember the brand name),…
Bertrand Einstein IV
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Inconsistent Espresso

I've got a Lelit Anita with PID (PL42TEMD). The machine is new, about 3 weeks old now. It's used for 2 people to make coffee in the morning. Ok, settings are 93 degrees on the PID, grind around 3 (a nudge above). 15.5g ground beans in for 30s/ 30g…
JamesT
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Puck sticks to group screen after pull

I have a Gaggia Classic and am generally happy with my pulls. 18g of grinds pulls in 20ish seconds give or take. I have a tamper with a spring and feel I'm fairly consistent overall. Baratza Encore burr grinder. One thing I've noticed recently is…
Dave Copeland
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Is it more economical to use cold or hot water?

I have an electric kettle to boil water for tea/coffee that switches off automatically when water boils. I can either pour cold or warn water from a sink. Warm water is not hot enough, so it will need to be boiled anyway, but for shorter time…
spam
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Percolation vs Osmotic brewing method: is it the same thing?

I have just learned a pour-over brewing method called "Osmotic Flow" as in the link below: https://cafec-jp.com/brewing-guide/ The article said it used osmotic pressure to extract coffee essence from grounded coffee, as opposed to "full immersion"…
bboy
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How to make a very DENSE mocha?

I know have to add milk and chocolate into the coffee, but it tastes different from bought from shop. I am using whole milk, not steamed, circa 1/5th of the total volume. My coffee is Caffe Verona dark roast.
Siwei Luo
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