Coffee. Additives (types, varieties, producers)

[Lika_n]

Lika_n, the Vietnamese "filter" is actually more like a French press. It is inconvenient for me to brew in it, because I drink at work, when you transfer it from the cup, drops fall anywhere, and the French press does not create such inconvenience. I have empirically checked that Vietnamese coffee in a French press tastes exactly the same as that prepared by a Vietnamese device.
So I haven't tried any other varieties in it, I can only assume that you can cook all varieties ground for a French press (the coarsest grinding)
To be honest, even in a good coffee grinder with burrs and a graduation of grinding, I did not manage to grind the coffee correctly so that the grinding looked like Vietnamese. And that's why I don't buy Vietnamese coffee beans anymore.
I can assume that coffee, ground as not intended for a French press, and in a Vietnamese filter will not be very tasty

[Alexandra]

Alexandra , I understood, then we are not tormented .. you can buy just a French press.

[Lika_n]

Lika_n, quite right. I wrote above what proportions I found for brewing Vietnamese coffee in a large and small French press to get strong, but not super-strong coffee.

[Alexandra]

Alexandra, you can ask, here is the Vietnamese press filter, it can be used for other types of coffee (not Vietnamese) .. will it be tasty.

I took the Vietnamese press to work. I bought a simple but good coffee, arabica "Rio Rio" (Vietnamese left for the house, savor). And I can say that it brews well. The taste is soft, the strength - whatever you order. I am entertaining colleagues for the second day, I give everyone a "drip in a cup"
So you just have to watch to make sure the coffee is ground correctly for this thing, otherwise, in my opinion, any kind of brewing will be quite good.

Girls! Did anyone order coffee at Torrefacto? 🔗
can you smack something?

we can
great coffee, terrible delivery. if it is possible to pick up from a pickpoint, I highly recommend it.
it looks like they're actually frying it right before shipping it - the smell and taste are incredible. I like absolutely non-acidic coffee, I choose cubes in the description - with minimal acidity. I am delicious
and very polite boys on the phone and in the mail. once I threw them because of a conflict with the pony express, instead of reproaches and claims I received an apology.

[Tarhuncik]

Tarhuncik , Thank you!
I also ordered a non-acid one from them, but through Pony, since we have a checkpoint at the other end of the city. Okay, next time I'll order through the checkpoint if there is a problem with Pony. I read about the terrible delivery in the reviews - mentally ready - I wanted to hear about coffee. What she wanted to hear. Thank you!

not at all!
hope you are lucky with delivery. Then tell us about the coffee - which one you ordered and whether you liked it.

girls, thanks for the tip - I ordered a little bit of non-acidic varieties for testing. especially the Vietnamese Robusta interested, they do not write anything about the chocolate taste ... I wonder if it's only the Vietnamese themselves who fry like this or not ...

[Alexandra]

Alexandra, if you have time for today's roast, then you will be the first to try coffee. I also ordered a little Vietnamese Robusta and other non-acidic varieties. I'll try - I will definitely write

girls, thanks for the tip - I ordered a little bit of non-acidic varieties for testing. especially the Vietnamese Robusta interested, they do not write anything about the chocolate taste ... I wonder if it's only the Vietnamese themselves who fry like this or not ...

Chocolate flavor is not easy to obtain. This is a specially developed technology. As far as I know, Vietnamese add cocoa butter when frying.I advise you to buy quality coffee from Vietnamese producers such as Trung Nguyen, Phuc Long, etc.

Thanks, fizikk

This is exactly what I buy, but ground.
Once I bought beans in vacumma, ground - a completely different taste (((
Today freshly roasted coffee arrived, until I opened it, but through the valve the Vietnamese chocolate smell does not (((

Not at all, Alexandra))
Naturally, if Robusta was fried in Russia, then it has little in common in taste with Vietnamese. By the way, I read on the forum that your press filter drips everywhere after brewing, which is not convenient to use)) I will tell you a little secret, after brewing with the help of a press filter, remove its lid and put the custard on it, i.e. the lid turn it over and put the teapot on it. There, just all sizes are calculated for this.
And about the grinding. I was told that the larger the grind, the tastier and more aromatic the coffee. Fine grinding adds sourness to the taste. Grinding for a press filter or service jacket is very difficult, so it is easier to buy already ground. In Moscow, I know companies - viet-,
By the way, I took the grain Trung Nguyen. I brewed it in a geyser. It turned out very tasty!

[fizikk]

fizikk , thanks again.

I take - different varieties - for Vietales and exoshop.
I refused the fina for a long time, it's inconvenient at work, I put it on the lid, but it drips during the transfer process and pours out from under the lid, and this is my desktop, there should not be any drops. Therefore, I brew in a French press, for my inexperienced taste there is no difference.

I agree with you that there is no difference in taste between a press filter and a jacket. But when I brew in a press filter, I involuntarily remember good old Vietnam!

I have never been there, just a colleague, going there on vacation, asked what to bring. I joked around on the internet and ordered coffee ... and ... love from the first sip
So, I'm reporting. Got coffee. It's all too light roasted for me. Vietnamese robusta has nothing in common in color, taste and strength with that "Creative 1" robusta, which I am so fascinated with and with which I often start the morning.

The whole family tested 2 varieties - Vietnamese robusta and "cube turkino" in the Mukka geyser, French press, Vietnamese filter - fin and Turk.

We didn’t like both varieties, the light red roast of the color of Prusak cockroaches was not for us at all. The most tasteless infusions in both cases were given by a French press. Slightly less tasteless and slightly stronger - Vietnamese Fin (I have to admit that there is a difference). I poured exactly as much as I usually pour in Vietnamese ground coffee in an authentic package.
Third place from the end was taken by coffee of both varieties in a geyser coffee maker. But all was ruined by insufficient roasting - espresso of a red color and a dull, loose appearance, the taste is empty at times. than is usually the case when brewing lavazza-type ground coffee, either ground from a pack or by itself.
And the best result - but much lower than the usually brewed varieties (Tukets Mehmet Effendi or Italian fine grinding) gave both varieties when brewed in a Turk. Cuban also gave a charming, persistent foam, when grinded in the same way as Vietnamese Robusta. The darkest (but not dark enough for our taste) color, the densest infusion, the richest taste. Cuba tastes richer, Vietnamese robusta tastes good. But roasting spoils everything.

Yes, both varieties have a strong smell. I don’t know if it’s freshly roasted robusta, but the cube is for sure.

I opened the rest of the varieties (I ordered all non-acidic ones) - alas, even Paganini, a special mixture for espresso - the same light roast. disappointed ....

PS I have a good grindstone coffee grinder, the grinding for a Turk was the finest. For espresso - a mixture of thin and medium, for French press and finale - coarse.

I looked at Trung Nguyen's website and realized that they have French roast. This is logical, since it was the French who brought the coffee culture there. But they buy equipment for frying from the Germans - neuhaus-neotec.de/kaffee/ru/home/. At the same time, the technology of making their own coffee, of course, is not disclosed.
There is still such a thing.A friend of mine worked in a large coffee shop and went to coffee training. He says that all major manufacturers have a staff of "experts" who select the "right" taste for their brand. Even if you have coffee from the same plantation, its taste will change every year. This is due to the aging of the coffee tree, changes in soil, weather, and more. so he personally is very skeptical about our roasting companies. Freshly roasted coffee is cool for me, but I don't want to buy a coffee machine, because there is no place in the kitchen. Therefore, a press filter or a jacket is an ideal choice.

I had a coffee machine, I gave it as a gift in a Geyder Mukka espresso of the same quality, with creamy foam, then why keep the bandura.

Girls boys

Today, a colleague brought me from Vietnam, at my request, a package of local TRUNG NGUYEN ground coffee and a Vietnamese coffee press.

Oh, can I have another photo of that automatic press?
my photo does not open.
I want to buy myself, but so that it is without the intricacies of tea leaves

and it is not at all automatic, the most manual

From Vietnam they brought me an option "for idiots", nothing needs to be adjusted by hands, two strainers are soldered quite tightly to each other with a twist - so that the holes of the strainers do not coincide with each other. These are served in a restaurant in Vietnam to foreigners so that they don't spoil anything, well, a colleague brought me exactly this on purpose.
You scald the teapot and the cup so that they do not cool down quickly, pour in coffee, pour in almost boiling water - and everything slowly drips at a predetermined rate. At the exit, a wonderful strong aromatic and absolutely non-bitter coffee with a smell and taste like chocolate.

And here we ordered infusions from the online store for normal people who love to independently participate in the process.
The outer strainer is completely removable and you need to pour coffee on the inner strainer, cover it with a removable one and slightly scroll and add, pour 20 ml of boiling water on the top strainer so that the coffee is saturated with moisture and forms a thick layer through which the water will not immediately escape. Then press the outer strainer harder and pour another 45 g of boiling water (this is for 3 teaspoons of coffee), cover and wait for it to drip, periodically checking and changing the strength of the "press" by pressing or loosening.

Well, I'm specifically interested in the one that is "for idiots", since in such delicate matters I am sooo far from normal people. And thanks for the photo, I'll already know what to look for

Alas, they don't sell them here, or I haven't seen them. Only take it from Vietnam. Taking a photo is problematic
The only difference is that the one brought has an inner strainer soldered to the bottom in such a way that the holes are turned with respect to each other with an offset. Technology - you put it on a cup, pour in coffee, moisten it with hot water 94C, wait until it swells, add water 94C and wait for it to drip. For those presses that are in the photo, pour coffee, cover with a strainer, press down a little, then everything is the same.

In general, I stopped bothering with all this, I perfectly use the usual French press

In general, I stopped bothering with all this, I perfectly use the usual French press

All right, now I urgently need to go to Vietnam, I am handing over a ticket to Italy and looking for Vietnam.
In general, I can also in the French press, but I want to have such a special thing, especially when guests come, especially when the dear family of the MCh, otherwise they got all their knowledge and all their skills.
And here I would be in such a Vietnamese coffee press .. Vietnamese coffee ...: csip: oh, you have to buy the usual one, the one that is for normal people and train

Oh, I somehow immediately adapted to this thing. The main thing, kmk, is that the coffee grind is correct, not fine. And - take your time. Fall asleep first, then ... I don't even turn the top of the strainer, I just move it slightly back and forth to crush the coffee. And then ... a little bit of boiling water ... moisten it on top.And wait until it gets wet and swollen, 3-4 seconds are enough. Then you add water as needed and enjoy the meditative process: drip, drip, drip ... So far, I really like it all!

Girls, you can make such coffee in Aeropress, if anyone does not know what kind of animal this is, here is the article: 🔗

Oh, I somehow immediately adapted to this thing. The main thing, kmk, is that the coffee grind is correct, not fine. And - take your time. Fall asleep first, then ... I don't even twist the top of the strainer, I just move it slightly back and forth to crush the coffee. And then ... a little bit of boiling water ... moisten it on top. And wait until it gets wet and swollen, 3-4 seconds are enough. Then you add water as much as you need and enjoy the meditative process: drip, drip, drip ... So far I really like it all!

oh, thanks, now it remains to find and buy this miracle of manual technology,: girl_cleanglasses: since on the Itnernet space they sell only in Russia. But I won't give up and I will search-search-search until I find

The strongest coffee in the world

article here - 🔗

In my opinion, the strongest in the specified coffee is the packaging. The skull and bones on the packaging will wake up anyone you want))
Well, about the miraculous coffee beans with "Arabica flavor" and a high content of caffeine - some kind of nonsense.
Personally, I advise everyone I know to try pure Robusta, for example Creative 1 - Trung Nguyen. It really invigorates and really feels the higher caffeine content compared to Arabica.

I will not argue, I threw a message into Temka as an educational one)

Girls, maybe someone knows where to buy Vietnamese coffee in Ukraine? Any sites? For I seek, seek ... and to no avail

They brought me coffee "Kopi Luwak" from Indonesia, I myself did not want to buy it, not because it was expensive, but because of the specific processing method, but now I have changed my views, this is just fabulous coffee. The smell of coffee is amazing, and the taste is soft, it is not bitter, not sour, in general, delicious !!!

This is an overly cursory review of an exotic product. Almost everyone heard about him, but he had a chance to try only one BAKERY.
So we ask, slowly, in detail, about the color, taste, aroma.
Is it worth its crazy money?

A very interesting and extensive (in terms of geography) article about coffee.

🔗

Is it worth its crazy money?

I join the question ...

Krosh, Uncle Sam, I don’t know how to answer you about the cost of coffee, probably good coffee should be expensive, but for the coffee that was brought to me I would not mind paying dearly. For comparison, I would like to buy Kopi Lupak in Moscow and compare it with what was brought to me from Indonesia.

I advise you to buy quality coffee from Vietnamese producers such as Trung Nguyen, Phuc Long, etc.

Maybe for an amateur, or maybe I was not lucky ...
My daughter brought me 500 g of ground and vaunted robusta in grains (for my taste, horror, overburden, no smell of nivkus, very disgusting) and did not buy it anyhow, but where experienced ones advised her. Lupac - nothing, soft taste, not so overcooked. Left, but will have something to brag about.
(and now 1kg of coffee on Avito is something to be displayed, for amateurs, or in the "take awayaromthanks" section

[Pichenka]

Pichenka , I somehow got disgusting in grains too. Although later in an online store by a friend (I bought it by weight and everything is fine. But it’s still better to buy ground in packs from Trung Nguyen or similar in trusted places

Krosh, Uncle Sam, I don't know how to answer you ...

I will patiently repeat my question again.
You are the only one from our site who has tried this exotic product.
Imagine you have been to Antarctica (you have also heard everything, few have seen it), it does not shine for us yet, so tell us in DETAIL whether it is worth trying to go there.

Just brew two mugs. Coffee "ordinary" and "after the animal". What is the difference in taste, aroma? And how big is this difference? When it comes to fractions of a percent - that's one conversation.And if even a smoky alcoholic from a kilometer determines the aroma of a real Kopi Lupak ...

Z. Y. ... it's time to standardize coffee flavor associations on our website.

The fact of the matter is that the daughter brought coffee from Vietnam itself. Everything is solidly packed both ground and in grains ...
And I liked LUVAK. True, if it had not been written on the packaging, I would not have understood anything, the smell is pleasant (I went to sniff it), well, I would say that the smell of dark chocolate, the color is medium-roasted.
Well, Uncle Sam, I don't know what to say either. As for the smoky ankaholic, I doubt his addictions.
As for the comparison of taste preferences .... it is highly doubtful. There is such a hackneyed parable how to explain to a person the taste of vodka, if he has never tasted it. How? - Fuuuu ... oh ...
I consider myself, if not a dokey, then a lover and connoisseur of coffee ... But in my life (long) there were 3 unforgettable times. 1 - in the soviet years in estonia in a cafe, 2 - on a visit to yerevan (they drank from thimbles)
And once a friend, a great lover, treated me to an indescribable sensation - taste, aroma, and most importantly, it suddenly became so clear in my head, such freshness, as if suddenly a breeze blew ... I think that somehow the vessels expanded in a special way and the head cleared up
To be honest, I can't be soluble, just disgusting. Sometimes it is even uncomfortable to refuse, it seems like all of yourself. It's easier to say that I don't want coffee.
And by the way, is there any worthy sublimated?
I also remembered ... when there were, well, very scarce times, they offered green coffee, I suspect, either stolen, or confiscated ...
They brought about 5 kg for free ... She fried herself, interfered ... (well, she gave out of course, shared)
It seemed delicious ..

Tanyusha and Pichenka

And once again (not the first time, I have a half-thousand-strong team) I will calmly ask: girls, please compare the taste (color, aroma, aftertaste, etc.) of Kopy Lavaka with your everyday coffee. Just two cups side by side and your PRIME opinion.

Comparison with vodka - by! We are all REGULAR, and we drink often vodka coffee. And we can distinguish: the Ossetian singed from the "piano" or from "Smirnoff". Phrases like: softer than "soft" and richer than "nemir" are appropriate.

enough about vodka ...
And it turns out an essay: "... I was in Antarctica, there is the smell of the sea and the color of freshly fallen snow. That's it! And I was also in Yerevan and Tallinn. I liked it there too ..."

Z. Y. Brothers and sisters, I want to share with you the book "Coffee Flavors. Anthony Capella", how to do it (without breaking our new laws)?

Tanyusha and Pichenka
And once again (not the first time, I have a half-thousand-strong team) I will calmly ask: girls, please compare the taste (color, aroma, aftertaste, etc.) of Kopy Lavaka with your everyday coffee. Just two cups side by side and your PRIME opinion.

You want to shoot, or these sly Vietnamese foolish or cho there. In my opinion. Ponty. (Or the monkeys were somehow wrong or the Vietnamese themselves make it

Comparison with vodka - by!

Not at all by. I said how to explain the taste of vodka to a person who has never used ...?

Z. Y. Brothers and sisters, I want to share with you the book "Coffee Flavors. Anthony Capella", how to do it (without breaking our new laws)?

It's simple, go, for example, nafibusta, look.
Anthony Capella was born in Uganda, Africa in 1962. He was educated at St Peter's College, Oxford. Graduated from the Faculty of English Literature with honors. His first novel, Food for Love, has been translated into nineteen languages. The second novel, The Wedding Officer, also became an international bestseller. Author's site (English)
And download what you need.
I also convert to mp3. And with coffee ... Today I will listen to a book, tomorrow I will experiment.

Uncle Sam, I'll try to compare, I just want to take a photo, and my daughter has a camera. I'll try to do it this weekend.

Whoa! It's already warmer!

Already it looks like: "either Antarctica was not real ... or they landed in the wrong place ... or the penguins were wrong ... but everything was like the outskirts of winter Chelyaba ..."

Z. Y.I just want to share the ALREADY downloaded and ALREADY read by me book. I would like to share my impressions of coffee in the same language as you.

Recently they brought from Thailand the most disgusting coffee smelling of cigarette butts)) And so we are not connoisseurs, we drink the usual Jacobs Monarch already ground, in a vacuum

[Uncle Sam]

... Z.Y. I just want to share the ALREADY downloaded and ALREADY read by me book. I would like to share my impressions of coffee in the same language as you.

Uncle Sam If not a secret, what kind of book? I also have the Bible Barista books from D. Shomer and D. Denisov. If necessary, I can share.

Girls, who orders for Torrefacto? I did it more than once. Liked only the first. Then they send such garbage, no aroma, no taste, it feels like the Jockey coffee for 25 rubles, only old. What is the matter, I do not understand. I tried to write to them, they say no, everything is fine, they tried. And I just want to throw it out. Well, it's not fresh coffee.
I want to ask those who use this store, is it just me?

[Lara_]

Lara_
I noticed that in winter, during shipping, coffee spoils and ages rapidly. About two months ago, a friend from Moscow sent me expensive, personally roasted fresh coffee for me to appreciate. But what was my surprise, and he too, when I said that this coffee tasted of a very old roast to me, they couldn't even finish it - they threw it out. Apparently, frost has affected.
Try to roast green coffee yourself, you will see, see how much tastier and more aromatic such a home roasted coffee will be.

Yes, I understand that. Scoured the internet about home roasting. It is very troublesome without expensive equipment. And just in a frying pan or in the oven, I heard that coffee turns out so-so. I don't risk it yet.

[Lara_]

Lara_
Can be fried without expensive equipment. I started to fry in a cast-iron cauldron, it turned out very well, this coffee was much tastier than the purchased one. The cauldron is spherical, the grains are easily mixed in it, the roasting is uniform. Do not fry in a pan like this.
There is also a roasting method, this is a bread maker plus a construction hair dryer

🔗

many people successfully roast coffee this way.

🔗

And today I conducted an experiment. I poured coffee from an online store into an automatic teapot, which seemed like a bitter heap the day before

Tell me what kind of automatic teapot? Coffee maker?