Talk:Coffee preparation/Archive 1

Archive 1

How much grounds are used

I do not know how to make coffee. While it is not as bad as that sounds, it really is just that I have no idea how much coffee to put in the maker. I cannot find a single referance on the intnernet for the proper amount of coffee to put into a drip maker.

SOMEONE PLEASE include this information in the article. It would be very helpful to people like me who do not know how to make coffee. 69.171.150.47 18:49, 8 April 2006 (UTC)

It's there, under Brewing. Coyoty 01:14, 9 April 2006 (UTC)

I read the label on a packet of ground coffee that you're supposed to use about 6 to 8 grams per cup. I use a measuring spoon that came with my espresso machine, and it does measure roughly 8 grams of ground coffee. I guess the amount of coffee one uses would also depend on the size of cup or mug that one uses. It's all subjective. I'd say, adjust the amount of coffee you put it according to what tastes good for you. —Preceding unsigned comment added by 194.170.32.251 (talk) 12:15, 22 November 2010 (UTC)

Vacuum Brewer fits Infusion better than Pressure

While the positive pressure created by boiling water is use to move the water into contact with coffee grounds in a different chamber and negative pressure created by cooling vapor is used to siphon the brewed coffee and filter out the grounds the actual contact between the water and grounds is done at atmospheric pressure and is infused. — Preceding unsigned comment added by 64.124.73.104 (talk) 18:14, 13 April 2006 (UTC)

Excellent article!

Fantastic article guys - well done!

I had no idea that percolators were more bitter than filter machines (I have owned a percolator and the coffee was pretty awful - now I know why.)

Might I just add that a method of storing coffee after it has been brewed is to put it into a thermos. This is a method used by the Siemens-made, F A Porsche-designed filter machine I use. It stores the coffee out into a thermos flask rather than a hot plate, keeping the coffee warm without 'cooking' it. I don't know if you think thats worth adding to your article as its a unique feature to this particular machine as far as I know, but it is very clever design.

An excellent read all round. — Preceding unsigned comment added by 86.134.235.157 (talk) 17:41, 22 April 2006 (UTC)

The statements that "percolators were more bitter than filter machines" and "the (percolated) coffee was pretty awful" are generalizations, far too broad in scope. Percolator-brewed coffee isn't necessarily more bitter than any other type of coffee preparation. What is more likely is that your preparation methods were sub-optimum. So many variables exist for *any* type of preparation, from coffee variety, brand, roast, grind, freshness, water temperature, water filtration, time brewed, etc., that it can take a real investment in time (with results recorded) to get it right for your standards. 71.112.243.25 (talk) 18:22, 8 February 2019 (UTC)

Thermal carafes are good for serving several people. For one or two, though, single-cup brewers are more practical, unless they drink it faster than the carafe can cool or the flavor can change. Coyoty 01:49, 23 April 2006 (UTC)

Removed POV sentence

"Connoisseurs shun such conveniences as compromising the flavor of the coffee; they prefer freshly ground beans and traditional brewing techniques."

Given that the previous sentence tells us that the machines often use freshly ground beans (that the machine has just that moment ground), and that the methods used in these machines are just automated versions of traditional techniques (ie, the coffee is subjected to exactly the same times and temperatures and conditions), and that the only way of brewing espresso is with a machine (that is the traditional way), and that coffee connoisseurs I know (who work with coffee) are happiest with coffee made in a decent machine, this sentence makes no sense. If we have a reference for someone saying that the machines (and I think we'd have to differentiate different machines here) brew inferior coffee, then that would be a good addition. Skittle 10:56, 14 June 2006 (UTC)

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I am new here, so I will not edit anything, but I wanted to thank Skittle for the improvement and follow up on Skittle's point with a related suggestion for an edit.

I think the line, "[c]offee experts consider burr grinders to be the only acceptable way to grind coffee" is similar to the one deleted (appopriately) by Skittle; that is, it lacks the neutrality for which Wickipedia strives. It may be that coffee connoisseurs -- or coffee snobs -- are willing to declare what is "acceptable," but such pronouncements do not belong in encyclopedias. I would add that, in my experience, they are rarely found in expert opinions. An expert might explain the differences among various methods and the advantages of each, but the balance of the article already does this sufficiently.

I would therefore propose deleting the sentence. At a minimum, I think it should come out until someone provides an authoritive citation to these opinionated "experts."

71.124.165.215 15:12, 3 September 2006 (UTC)

The sentence read "Coffee experts consider burr grinders to be the only acceptable way to grind coffee." and I have removed it. It seems a little hard to support 'the only acceptable way' without a cite. Again, if we had some references, we could attribute the comments. Nice work anonymous user. Skittle 15:19, 3 September 2006 (UTC)

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The chopping section has a hint of POV and has some uncited facts. 68.97.2.180 19:55, 23 October 2006 (UTC)

Oily Color?

"As the bean absorbs heat, the color shifts ... to a dark and oily color."

I'm sure I don't need to say it, but 'oily' is not a color... Apotheosa (talk) 00:47, 27 November 2009 (UTC)

"Cowboy coffee"

Regarding the "Cowboy coffee" preparation method;

"In Finland, Norway and Sweden, which have the highest consumption of coffee per-capita[1], this is the usual way to make coffee. "

I'm from Sweden and consider myself a heavy coffee user and I have never ever heard of anyone preparing coffee like this. Is there a source for this fact? --GabrielLind (talk) 20:08, 24 August 2009 (UTC)

Coffee filter

I had no idea that percolators were more bitter than filter machines (I have owned a percolator and the coffee was pretty awful - now I know why.) —Preceding unsigned comment added by 86.26.16.165 (talk) 16:25, 15 January 2011 (UTC)

Merge of Coffeemaker

I edited the article substantially, and I oppose the merge, mostly because most of the article is a historical overview of the development of coffeemaker devices. I would be more than OK with renaming the article History of Coffeemakers and redirecting. Richardjames444 22:55, 3 August 2006 (UTC)

Plagiarism

Did you copy the entire website to make this article? The FAQ website has exactly the same information as in this article. — Preceding unsigned comment added by 72.38.231.107 (talk) 17:29, 12 November 2006 (UTC)

Are you talking about sentences/prargraphs being the same, or just the same info? Because it wouldn't be surprising the info was the same, if we assume they're both right! Skittle 21:15, 12 November 2006 (UTC)

Double Brew?

Know what double brewed coffee is? I have heard commercials claim that their coffee is double brewed. Does this really mean that they run the coffee through the machine twice? Seems nasty if that's the case. Dunkin Donuts's commercial claims this. As well as others... Mangledorf 20:02, 23 July 2007 (UTC)

I have only heard it used as slang for coffee that is brewed with twice as much grounds as normal, but some Google searches showed that it can also mean running brewed coffee through another cycle with fresh grounds. I'm not confident enough in this to add it to the article myself though. —siroχo 11:05, 19 October 2008 (UTC)

Brown and orange pots for filter coffee?

Where did that come from? Is it an American custom? I am English and live in Germany and have never come across this. —Preceding unsigned comment added by Pawebster (talk • contribs) 17:09, 6 January 2008 (UTC)

Brown and orange pots is definitely common in the US. This is particularly useful when a waitress in a restaurant is walking around with both normal and decaf coffee filling people's cups. She (or maybe he if it is a waiter) can tell which is which. —Preceding unsigned comment added by 130.76.96.14 (talk) 18:30, 19 November 2009 (UTC)

• Regular coffee carafe
  Regular coffee carafe
• Decaf coffee carafe
  Decaf coffee carafe

The coffee storage section leaves much to be desired.

This section reads somewhat like an assertion from a patron at the local coffeehouse :) Most of these statements are argued for and against in various unreliable places on the web. I'll start trying to find reliable sources, but I'm marking them all as citation needed for now.—siroχo 11:14, 19 October 2008 (UTC)

A variation of turkish preparation that is very common in the balkans

Hello to everyone who put in the effort for this article!

For the sake of detail, i would like to mention another way of preparing coffee by boiling, similar to already described turkish coffee. It is described in the "Turkish coffee" article from where i am pasting the following:
"In the Balkans, dominant practice is to fill the džezva with only cold water, and heat it till it boils. As the water boils coffee is added, stirred, and removed from the fire before the foam boils over. After the foam settles the pot is placed back onto the heat source so the water would boil again, releasing more caffeine and flavour. Sometimes the last step is skipped, to preserve the foam."
A similar method is also common, reffered to in the same article as "lebanese coffee":
"Lebanese coffee starts with hot water alone, to which sugar is added and dissolved. The product is in essence a sugar syrup with a higher boiling point than water. The coffee, and cardamom if wanted, are added, and the mixture is stirred. It is then brought to a boil two or three times"
There are also some slight personal variations between these two. Since i am myself from croatia, i know this is how most people in the western balkans prepare their coffee.

The article then mentions that coffee prepared in the first quote is called "serbian" or "bosnian coffee", and the one in the second "lebanese coffee" but i have never heard of that. It's usually just "coffee" or sometimes "turkish coffee", when you want to emphasize that it is traditional home-made coffee, not say, instant or espresso.

I do not feel comfortable editing the article myself, but would really like to see these included, since they are the dominant preparation methods for an entire geographic region, deeply rooted into popular culture and everyday life.

Cheers!

— Preceding unsigned comment added by 78.2.112.51 (talk) 02:19, 26 September 2009 (UTC)

Pressure Percolator

There is a sentence which says a pressure percolator is described "above", but there is no such description. —Preceding unsigned comment added by 208.4.75.3 (talk) 18:19, 22 October 2009 (UTC)

Redeye vs Blackeye

Dunno if anyone noticed this but the pages for redeye/blackeye state that blackeye is a single shot of espresso added to a cup of coffee and redeye is 2 shots. The article on this page has that reversed. If nobody objects I am going to change this page to match the other ones, as the other page offers an explanation. 24.68.237.17 (talk) —Preceding undated comment added 23:35, 3 February 2010 (UTC).

Cold Brewed Coffee

It would be good if the cold brewing method for coffee was mentioned somewhere in the article. Some argue that this method produces a coffee that is less bitter than one produced by more conventional methods.Barry White (talk) 23:52, 26 March 2010 (UTC)

Inaccurate article perpetuates myths about coffe grinding

It's a pity that this Wiki article perpetuates the widely believed myth that burr grinders are superior to blade grinders. The two "reasons" usually given are that blade grinders heat up the coffee gounds and cause a bitter taste when brewed, and that they also produce variable particle sizes compared to a uniform size with burr grinding. Unfortunately both these "facts" are entirely false !

The truth is that it is burr grinders that impart more frictional heat to the ground coffee than the blade type, although the temperature rise in either case is negligable and does not affect the taste at all. Secondly if a blade grinder is properly used in short bursts with regular shaking, the granule size is no more inconsistent than with a burr grinder. The idea that the crushing action of a burr grinder gives a uniform particle size is false and it is only with a very coarse grind that burr grinders can achieve less variation in granule size than a blade design. The finer the grind, the less difference there is between the two. 92.20.89.5 (talk) 18:17, 14 January 2012 (UTC)

Chemex Coffee Prep

This article seems to be missing mention of the Chemex method of coffee prep. Brentonboy (talk) 00:04, 14 June 2012 (UTC)

— Preceding unsigned comment added by 92.20.89.5 (talk) 18:11, 14 January 2012 (UTC)

Percolation Picture

The picture subtitled "In percolation, the water passes through the coffee grounds, gaining soluble compounds to form coffee. Insoluble compounds remain within the coffee filter" does not show a percolator. It is a a coffee dripper setup from Hario (Japanese manufacturer), which is used in a manual version of drip coffee brewing (one can see the spout of the kettle in the picture, pouring the water in. It's a laborious process, since one has to stand there slowly pouring the hot water for about two minutes or more, so this is seen as a pretty high-end way to brew coffee in Japan.)

Source: personal experience. Both the dripper and the kettle appear to be identical to my own equipment from the same manufacturer. — Preceding unsigned comment added by Ericthefred (talk • contribs) 13:31, 4 December 2014 (UTC)

Clever Coffee Dripper

I added info on the CCD to the brewing methods, and it was immediately reverted as "promotional." It's no more promotional than the SoftBrew method immediately above it or the AeroPress method below. It's a unique method of brewing coffee and deserves a place in the article. 216.252.87.62 (talk) 15:56, 6 January 2016 (UTC)

I agree with the removal of this material you added, as the named product is not very important to the topic. It seems like a promotional move, an attempt to put the product's name in front of more people. Binksternet (talk) 01:15, 7 January 2016 (UTC)

How is this any different than the Aeropress or SoftBrew, both of which are in the article? I tried to find a "generic" name for the approach but couldn't unfortunately. The method is distinct. Many websites have brewing guides for using it, some examples: https://prima-coffee.com/learn/video/clever-coffee-dripper-brewing-guide http://drinks.seriouseats.com/2011/08/how-to-brew-coffee-in-a-clever-dripper-coffee-technique-tips.html http://www.coffeebrewguides.com/clever-coffee-dripper-guide/ http://texascoffeeschool.com/how-to-brew-better-tasting-clever-dripper-coffee-at-home-or-in-a-coffee-shop/ https://www.sightglasscoffee.com/resources/brewing-guides/clever . A quick google search will turn up more. 216.252.87.62 (talk) 22:29, 7 January 2016 (UTC)