Coffee - gween tea

[Zhores Medvedev]

So what's everyone's favorite food, dessert or snack to have with coffee? Not what you usually have on a daily basis, but what goes the absolute best with it.

For me personally, it's sweet chili flavored potato chips(!). The chili burn enhances the heat of the coffee while the salty/sweet/fatty flavor mix is balanced perfectly by its bitterness. It's like there's some kind of flavor synthesis going on there too, it doesn't only taste like the one plus the other but also of something new and unique, a bit like spiced bacon.

My absolute favorite coffee related food is Affogato. That is where you take espresso and pour it over ice-cream. I slightly modify this by using either cold brew or ice coffee instead of hot espresso. The coffee freezes to the ice-cream and tastes much better than any store bought coffee ice-cream.

I also really enjoy the pairing of steak or pork-chops with coffee. The coffee cuts the fat of the meat and is just a really cleans the pallet. The savory meat and kind of earthiness that the coffee brings is fucking awesome

 

[mrs thickness]

So what's everyone's favorite food, dessert or snack to have with coffee? Not what you usually have on a daily basis, but what goes the absolute best with it.

An Aeropress began to ruin my life about two years ago now and I've been getting into single-origin coffee with notes which probably sound unhinged and retarded to less pretentious coffee drinkers (think pineapple, blueberry yogurt, lemonade, shit like that), and finding appropriate pairings for them is something that I regularly put a frankly embarrassing amount of consideration into. It makes a huge difference. Certain pairings will enhance and bring out completely different notes or cancel others out completely, kind of like how overlapping waveforms do. Higher level coffee autism and higher level audiophile autism seem to have a lot of similarities, actually.

Anyway, whether it's a several-years-old can of Bustelo grounds, or pod coffee, or freshly-ground Yirgacheffe from a woman-only farm, the humble peanut butter and jelly sandwich simply never disappoints. Big ups to crepes, also

 

[skjora]

An Aeropress began to ruin my life about two years ago now and I've been getting into single-origin coffee with notes which probably sound unhinged and retarded to less pretentious coffee drinkers (think pineapple, blueberry yogurt, lemonade, shit like that), and finding appropriate pairings for them is something that I regularly put a frankly embarrassing amount of consideration into. It makes a huge difference. Certain pairings will enhance and bring out completely different notes or cancel others out completely, kind of like how overlapping waveforms do. Higher level coffee autism and higher level audiophile autism seem to have a lot of similarities, actually.

Anyway, whether it's a several-years-old can of Bustelo grounds, or pod coffee, or freshly-ground Yirgacheffe from a woman-only farm, the humble peanut butter and jelly sandwich simply never disappoints. Big ups to crepes, also

Fancy whole beans is something I indulge in occasionally, but I can't justify the cost on a daily basis. I really like the ones that taste spicy and a little sweet, maybe with hints of fragrant wood.
A simple sandwich is hard to beat, yeah. Spreadable liver paté and thinly sliced pickles would be my pick over PB and J though - something magical happens with the fats and acids.

 

[MerriedxReldnahc]

So what's everyone's favorite food, dessert or snack to have with coffee? Not what you usually have on a daily basis, but what goes the absolute best with it.

Freshly baked chocolate chip cookies, but that being said I can't imagine very many things that would not be improved with freshly baked chocolate chip cookies.
My favorite local coffee place makes absolutely amazing morning buns, and it's great to dip a piece into your cappuccino foam.

French press Master race for sure. Least amount of effort for greatest taste. I used to mess around with espresso and pour-overs and still do from time to time, but French press is my go too. Do any of the Kiwis here have any coffee roaster recommendations? Don't Power level obviously if its local but any ones you really recommend?

My dad is a daily French press user, I'm a daily espresso ho, and these are our two favorite coffees:

Everything from this company is pretty good though there's a few that are way too dark for my taste. The Colombian blend is probably my favorite coffee, period.

https://www.sloroasted.com/products/colombian?_pos=1&_sid=0b6f52f7d&_ss=r

I've only had the Crema d'Oro so far, but I bought another blend from them recently that I'm excited to try. The Crema d'Oro I first found on a discount pile in Marshall's and it ended up being fantastic.

https://www.dallmayr.com/deen/coffee/doro/

 

[asr]

I once again am advocating for pour over and ultralight roast supremacy. That said regardless of brew method the most important thing is the quality of water, grinder and then temp of water(lower temp for darker roast and vice versa generally). On the food question I don't like to pair food with coffee, I've gone to the autistic detail of using specific mineral concentrations in the water to brew my coffee with, i'm doing all that to get specific things outta the cup of coffee and pairing food with that kinda defeats the purpose.

 

[Zhores Medvedev]

I once again am advocating for pour over and ultralight roast supremacy. That said regardless of brew method the most important thing is the quality of water, grinder and then temp of water(lower temp for darker roast and vice versa generally). On the food question I don't like to pair food with coffee, I've gone to the autistic detail of using specific mineral concentrations in the water to brew my coffee with, i'm doing all that to get specific things outta the cup of coffee and pairing food with that kinda defeats the purpose.

You are absolutely right on light roasts, they far more interesting than dark roasts and I've found so much more variation in light roasts than dark roasts. Though, can I ask, what is your preferred method of pour over? I've only ever done chemx, I understand there are many pour over coffee makers and understand each has their quirks, so what do you use/ find, makes you the best cup of coffee? With the chemx I really like the lighter body it gives the coffee given the thickness of the filter,but ultimately i'm fairly unlearned in the pour over realm and would love to know what you use.

 

[asr]

You are absolutely right on light roasts, they far more interesting than dark roasts and I've found so much more variation in light roasts than dark roasts. Though, can I ask, what is your preferred method of pour over? I've only ever done chemx, I understand there are many pour over coffee makers and understand each has their quirks, so what do you use/ find, makes you the best cup of coffee? With the chemx I really like the lighter body it gives the coffee given the thickness of the filter,but ultimately i'm fairly unlearned in the pour over realm and would love to know what you use.

I also like lighter body, I don't know about you but I also like having a small amount of tartness paired with acidity and juiciness, to really experience the bean. A chemex is great, I personally prefer a glass v60 size 02. In regards to the filters the Japanese bleached filters I find to be the most reliable and not that expensive. In the interest of deeper coffee autism there is also something called the hario switch, basically allows you to have the best of both worlds, so imagine a chemex but at the neck there's a steel ball bearing preventing water from flowing out thus allowing you to have the immersion of a french press but also filtered without any fuss. Press the switch to push up the ball bearing let water pass into whatever you're decanting into. I don't trust boiling hot water & plastics as they do still leech according to current research so I personally can't recc the plastic ones. This is also the only caveat to the hario switch as well, that switch to disengage the ball bearing is plastic, I do know some people who are attempting to machine that switch but nothing's come about from that yet.

 

[Pomniman]

I'm in the habit of drinking redeyes whenever possible nowadays because just fuck it.

 

[Mandy Stroyer]

Anyone tried acid-free coffee? I can't have coffee anymore, not just due to caffeine but the acid content is too high even with different brewing methods and roasts. Two tablespoons of dark roast decaf cold brew made me vomit within an hour for some context on how little I can handle now so I'm very intrigued. Other alternatives like barley, mushroom, and chicory are off the table due to similar dietary issues. I've also looked into capomo/maya nut and roasted date seed coffee alts but neither have been tested to be safe for me to consume so I've been holding off on it rather than dropping $20+ on a bag that will make me feel like I've been punched in the gut.

 

[Otis Mallebrok]

Anyone tried acid-free coffee? I can't have coffee anymore, not just due to caffeine but the acid content is too high even with different brewing methods and roasts. Two tablespoons of dark roast decaf cold brew made me vomit within an hour for some context on how little I can handle now so I'm very intrigued. Other alternatives like barley, mushroom, and chicory are off the table due to similar dietary issues. I've also looked into capomo/maya nut and roasted date seed coffee alts but neither have been tested to be safe for me to consume so I've been holding off on it rather than dropping $20+ on a bag that will make me feel like I've been punched in the gut.

I have not. What about adding a good dose of milk to your coffee?

 

[Asian tech support]

Anyone tried acid-free coffee? I can't have coffee anymore, not just due to caffeine but the acid content is too high even with different brewing methods and roasts. Two tablespoons of dark roast decaf cold brew made me vomit within an hour for some context on how little I can handle now so I'm very intrigued. Other alternatives like barley, mushroom, and chicory are off the table due to similar dietary issues. I've also looked into capomo/maya nut and roasted date seed coffee alts but neither have been tested to be safe for me to consume so I've been holding off on it rather than dropping $20+ on a bag that will make me feel like I've been punched in the gut.

My mom drinks this stuff for similar dietary reasons. It's not undrinkable but it's weak, or at least the stuff she bought was. I'm pretty sure this was it.

 

[Mandy Stroyer]

I have not. What about adding a good dose of milk to your coffee?

Unfortunately those two tablespoons were with a cup of milk and antacids just in case. It may be due to chlorogenic and malic acids in coffee beans, which would explain why even low alcohol cooking wines have the same result since they also have these acids.

My mom drinks this stuff for similar dietary reasons. It's not undrinkable but it's weak, or at least the stuff she bought was. I'm pretty sure this was it.

I do prefer very strong coffee but at this point any coffee is better than no coffee. Definitely looking into this though, thank you.

 

[A pig by Jove!]

There's this UK based coffee roasting company I used to order from, but the last time I ordered from them was right around Brexit and those fucking assholes at the customs office held on to my package for TWO FUCKING MONTHS before it was finally let through. So much for freshly roasted beans. Still enjoyed them though, especially their whiskey barrel aged beans. I'm sure a number of you reading this have already rolled your eyes at a meme roast like that, but I thought they were amazing. I assume the bullshit I had to go through with customs was hardly a unique case, because a little while after my incident they stopped shipping to the EU altogether. To this day I haven't been able to find a supplier I like as much. Shit sucks man.

Anyway I used to be pretty autistic about coffee, but at some point I settled on the trusty old french press and never bothered taking my autism further. About a 6 minute steep with 95C (200F) water and some stirring halfway through, done. Good cuppa joe everytime.

 

[Cloaca Rimjob]

Anyone tried acid-free coffee? I can't have coffee anymore, not just due to caffeine but the acid content is too high even with different brewing methods and roasts. Two tablespoons of dark roast decaf cold brew made me vomit within an hour for some context on how little I can handle now so I'm very intrigued. Other alternatives like barley, mushroom, and chicory are off the table due to similar dietary issues. I've also looked into capomo/maya nut and roasted date seed coffee alts but neither have been tested to be safe for me to consume so I've been holding off on it rather than dropping $20+ on a bag that will make me feel like I've been punched in the gut.

have you tried dandelion coffee? thats a thing

 

[JoseRaulChupacabra]

I once again am advocating for pour over and ultralight roast supremacy. That said regardless of brew method the most important thing is the quality of water, grinder and then temp of water(lower temp for darker roast and vice versa generally). On the food question I don't like to pair food with coffee, I've gone to the autistic detail of using specific mineral concentrations in the water to brew my coffee with, i'm doing all that to get specific things outta the cup of coffee and pairing food with that kinda defeats the purpose.

Recently had one that really did taste like Lychee. - hardly any bitter flavors, and actually tasted like it smelled. It wasn't even a tasting note. It was full on flavor. I've had some really nice pour overs in my time, and even that cup blew me away.

As for pairings, I'm not as autistic/snobbish. I'll just have whatever bread or cookie is lying around. Or rice cakes. Love me some fine coffee with rice cakes.

 

[1999 prick]

Anyone tried acid-free coffee? I can't have coffee anymore, not just due to caffeine but the acid content is too high even with different brewing methods and roasts. Two tablespoons of dark roast decaf cold brew made me vomit within an hour for some context on how little I can handle now so I'm very intrigued. Other alternatives like barley, mushroom, and chicory are off the table due to similar dietary issues. I've also looked into capomo/maya nut and roasted date seed coffee alts but neither have been tested to be safe for me to consume so I've been holding off on it rather than dropping $20+ on a bag that will make me feel like I've been punched in the gut.

What about adding baking soda to your coffee?
Generally a pinch should be enough.

 

[Zhores Medvedev]

What about adding baking soda to your coffee?

I tried that for my mother, who in her older age, wanted to drink coffee but found the acidity disagreeable. With regular drip/pour over it still bothered her stomach, but with coldbrew and the baking soda, she was able to drink it just fine. Though it is worth mentioning, I made a pretty concentrated cold brew, that I then cut with water before giving it too her. It tasted just fine, you wouldn't necessarily notice it had been cut with water, but that may have had more of an impact than the baking soda did.

I do prefer very strong coffee but at this point any coffee is better than no coffee. Definitely looking into this though, thank you.

Maybe I'd try coldbrew?. I kinda outlined what I did above, but my family all has sensitive stomachs, they all cant handle regular coffee. I know you said you tried all different brewing methods, but making a concentrate then cutting it with water also might be worth a shot. Dandelion "coffees" are also decent, but with how careful with how sensitive you say you are. Maybe your perfect coffee will be some sort of frankenstien's monster of all the various suggestions in the thread, lmao

 

[mrs thickness]

pour over supremacy

fine i'll finally stop being a bitch and pick up a V60 and Kalita to play with, already have an ok hand grinder and scale and kettle for them anyway

especially their whiskey barrel aged beans. I'm sure a number of you reading this have already rolled your eyes at a meme roast like that, but I thought they were amazing.

nah, shit's incredible, especially for the colder and darker season. i've got one right now that's boozier tasting than a lot of Irish coffees or other cocktails i've had. it's got so much stank to it that i'd be hesitant to spring it on someone unsuspecting, because they'd probably think i'm lacing it drugging them or something. sometimes i'll even brew it for a friend over some hot cocoa mix and and the coffee wins.

 

[NoReturn]

I keep trying to make cold brew, it keeps coming out tasting not as good as the store-bought stuff. What am I doing wrong?

 

[Dang dirty Pidgeons!]

French press makes the BEST COFFEE ever! Just so,ething about taking your time with it makes the end result (coffee heaven nirvana) so much better then drip or keurig.

Yeah, I like also the ritual, but I use a Moka Pot, since it's such an intriguing "little" device and it also makes a kinda grainy coffee, like the french press - albeit a little too strong in general. And you have to experiment with it, when changing roasts or blends, to account for the varying density.

The 12 cup monster makes two full mugs and eats around 7 scoops of coffee per use.
It's such a cool looking device, totally enamored with it. I grind the beans myself, some roasts just don't work and always seem to come out too sour (more than bitter, I think...), even if you let it cook for 15 minutes on low-medium heat and don't over-stuff it. Ready made blends are too finely ground for it, it can work with really high quality ones, but you have lots of grain and, again, with lower shelf stuff, it's too sour.