 |
By (user no longer on site) OP
over a year ago
|
I've just bought a cafetiere and picked up some ground coffee to put in it.
No trade names but the coffee is BLOODY AWFUL.
Can anybody recommend a good ground coffee to use in a cafetiere, good caffeine hit and not too bitter.
Ta.
P.S. Its main use will be for breakfast on the terrace while on our hols, so if there is such a thing as a morning coffee, thats what I'm after |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
oooh good question, I'll be interested in the suggestions too.
I'm the same with coffee and red wine - love them, but I don't really have a clue. Coffee I usually just look for it saying French and wine, Chilean. |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
Isn't it quite personal tho?
I drink lavazza and aldi italian no. 4
Oh but they are beans.. You can get an electric bean /spice grinder quite cheaply, but adds another layer of faff that not everyone likes |
Reply privately, Reply in forum +quote
or View forums list | |
To reduce bitterness in coffee, buy as fresh as possible, both roast and ground, and eliminate exposure to air and moisture for both beans and grounds (but especially grounds). Ideally grind your own.
I believe lighter roast typically gives more caffeine, although most people associate the taste of dark roast coffee with "strong". |
Reply privately, Reply in forum +quote
or View forums list | |
You could ask at coffee shops to tell you what beans they use, such as Arabica and which country produced them. Matching the beans type and roast level that fits your tastes should help you to find a similar taste in stores, with cheaper beans. Some coffee shops set their blends but they could be dearer than supermarket equivalents. |
Reply privately, Reply in forum +quote
or View forums list | |
"You could ask at coffee shops to tell you what beans they use, such as Arabica and which country produced them. Matching the beans type and roast level that fits your tastes should help you to find a similar taste in stores, with cheaper beans. Some coffee shops set their blends but they could be dearer than supermarket equivalents. "
Always buy Arabica. The only alternative is Robusta. That's not a good time  |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *G LanaTV/TS
over a year ago
Gosport |
The choice of type of bean probably has the most direct effect on bitterness and caffeine content. Robusta tends to have significantly higher caffeine content then arabica but at the expense of a much more bitter flavour but also a loss of the pleasing complexity of arabica beans.
The next thing to consider is the darkness of roast. Darker roast coffees will be more bitter so for a sweeter coffee look at lighter roast such as cafe roasts.
Water temperature and contact time with the grinds will also have an effect. Boil water and extended brewing times increase both the bitterness and the amount of caffiene extracted.
Other things like the altitude the beans were grown at and therefore the rippening time and the method of extracting the bean from the coffee cherry can affect the sweetness/acidity balance a lot. Generally coffee grown at high altitude is described as more fruit or floral. Mid altitude coffee has more chocolate or nutty notes and low altitude coffee tending to be earthy. |
Reply privately, Reply in forum +quote
or View forums list | |
Don't underestimate Morrisons own brand, their French No.5 is lovely but in the end, its personal taste.
I cant stand Starbucks, tolerate Costas but love Neros and I discovered its coffee of Ethiopian origin that is my least favourite. |
Reply privately, Reply in forum +quote
or View forums list | |
"The choice of type of bean probably has the most direct effect on bitterness and caffeine content. Robusta tends to have significantly higher caffeine content then arabica but at the expense of a much more bitter flavour but also a loss of the pleasing complexity of arabica beans.
The next thing to consider is the darkness of roast. Darker roast coffees will be more bitter so for a sweeter coffee look at lighter roast such as cafe roasts.
Water temperature and contact time with the grinds will also have an effect. Boil water and extended brewing times increase both the bitterness and the amount of caffiene extracted.
Other things like the altitude the beans were grown at and therefore the rippening time and the method of extracting the bean from the coffee cherry can affect the sweetness/acidity balance a lot. Generally coffee grown at high altitude is described as more fruit or floral. Mid altitude coffee has more chocolate or nutty notes and low altitude coffee tending to be earthy."
 |
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site) OP
over a year ago
|
"The choice of type of bean probably has the most direct effect on bitterness and caffeine content. Robusta tends to have significantly higher caffeine content then arabica but at the expense of a much more bitter flavour but also a loss of the pleasing complexity of arabica beans.
The next thing to consider is the darkness of roast. Darker roast coffees will be more bitter so for a sweeter coffee look at lighter roast such as cafe roasts.
Water temperature and contact time with the grinds will also have an effect. Boil water and extended brewing times increase both the bitterness and the amount of caffiene extracted.
Other things like the altitude the beans were grown at and therefore the rippening time and the method of extracting the bean from the coffee cherry can affect the sweetness/acidity balance a lot. Generally coffee grown at high altitude is described as more fruit or floral. Mid altitude coffee has more chocolate or nutty notes and low altitude coffee tending to be earthy.
"
Wow, bet you'd be demon at tuning pumped multi carb'd motors. |
Reply privately, Reply in forum +quote
or View forums list | |
"James Hoffmann on YouTube, he has great hair
Also a great channel for coffee lovers or anyone wanting to know more about the stuff and gadgets around it 
James Hoffman yesssss  "
He is a great presenter isn’t he, manages to get a point across (in a posh voice) without ever sounding patronising. His knowledge on the subject absolutely sublime.
Did you seen his Darren Brown video ?
|
Reply privately, Reply in forum +quote
or View forums list | |
|
By (user no longer on site)
over a year ago
|
"I've just bought a cafetiere and picked up some ground coffee to put in it.
No trade names but the coffee is BLOODY AWFUL.
Can anybody recommend a good ground coffee to use in a cafetiere, good caffeine hit and not too bitter.
Ta.
P.S. Its main use will be for breakfast on the terrace while on our hols, so if there is such a thing as a morning coffee, thats what I'm after"
Have a google for Jaunty Goat, lovely.... |
Reply privately, Reply in forum +quote
or View forums list | |
|
By *latinumkittenWoman
over a year ago
from Home Counties to Middle Earth |
Water has an amazing difference on the taste of coffee. What you like at home, may be awful on holiday.
I've used the same coffee, in the same machine, with water from different parts (travelling around) and equally found coffees I like abroad and ditched them for being vile when I got home.
This doesn't help you, I appreciate  |
Reply privately, Reply in forum +quote
or View forums list | |
» Add a new message to this topic
