Coffee Stack Exchange
Coffee Stack Exchange

Most Popular

more tags
1475 questions
10
votes
3 answers

Coffee and the singing voice

Can anyone tell me what the reputation of coffee is for serious, professional singers? Does it, as it has been suggested to be, dry out the human vocal chords?
Matthew Lubin
  • 101
  • 3
10
votes
1 answer

What's the theory behind using thin spouted kettles when making drip/pour over coffee

I own a drip coffee pot: and one of the other things you can buy is a thin spouted kettle which is used for pouring water one to the grounds. What is the theory behind this? Does the rate of water delivery/flow just agitate the suspension of…
EdChum
  • 2,213
  • 16
  • 32
10
votes
3 answers

How hot should water be to brew ground coffee directly in a cup?

I don't have a coffee press so I just brew ground coffee as you would tea: in the cup. How hot should be the water to brew with this method? Should it be boiling, or a lower temperature?
user48
10
votes
2 answers

How do I backflush my espresso machine?

I just recently purchased an ECM Technika and have noticed recently that my shots have been fairly inconsistent. A friend suggested that I backflush the machine, but didn't have a chance to explain to me exactly how to do that. Can anyone tell me…
Kyle Macey
  • 1,589
  • 13
  • 24
10
votes
1 answer

Could preparation method make coffee more acidic?

This is more of a vague feeling than something I'm sure of, but from the many cups I've drunk, I have a feeling that when prepared in a french press, my coffee tastes a little more sour/acidic, compared to a turkish brew. Is this a documented…
Ludwik
  • 1,259
  • 1
  • 13
  • 22
10
votes
1 answer

What qualities do I need from an espresso machine or steam wand in order to produce good latte art?

I'm learning to brew coffee, and one of my aspirations is to be able to brew a good, solid cup of latte, with the milk foamed just right all the way through. I'm getting there, but beyond that point, I want to be able to create latte art. In a few…
doppelgreener
  • 204
  • 1
  • 13
10
votes
4 answers

What is a café allongé, and how is it pronounced?

My question is actually in reference to a JavaScript book by Reg Braithwaite titled "JavaScript Allongé". Obviously JavaScript has almost nothing to do with coffee, but the author maintained a coffee barista metaphor throughout the book and stated…
Loren Osborn
  • 203
  • 1
  • 2
  • 6
10
votes
2 answers

What are the 4M's of espresso?

"4M" is something that I have been heard of as a requirement set for tasty espresso. What are these four important quality factors that affect the flavor of final espresso cup?
MTSan
  • 7,738
  • 2
  • 21
  • 47
10
votes
2 answers

My moka pot brew exploded. What did I do wrong?

Well the moka pot itself didn't explode, rather the coffee bursted out from the funnel of the collecting chamber and through the middle of the moka pot, splashing all my clothes and half of my kitchen with coffee stains (nobody got hurt). Before the…
Perry
  • 201
  • 1
  • 2
  • 5
10
votes
1 answer

Downsides of brewing espresso with high pressure?

The Italian National Espresso Institute requires the following properties for a certified Espresso: Water pressure: 9 bar ± 1 Percolation time: 25 seconds ± 5 seconds I'm using a Quickmill Pegaso 3035, and for some coffees I do have a much higher…
Bob
  • 1,060
  • 1
  • 6
  • 19
10
votes
1 answer

What changes need to be made to espresso machine so it can function properly in space?

I recently read this article about an Astronatur taking a "specially adapted espresso machine" with her to the space station and using it there to drink coffee. Now this makes me wonder, what changes were made to the coffee machine so that it…
Shadow Wizard Love Zelda
  • 429
  • 1
  • 5
  • 18
10
votes
1 answer

Nespresso Virtuoline long pull vs short pull

While using a Nespresso Virtuoline, the machine seems to read a barcode on the capsules which tells it how much water to use. The high intensity espressos seem to give you a very small quantity (about .3 oz with maybe .2 oz crema). I was…
Alex
  • 1,682
  • 2
  • 16
  • 21
10
votes
4 answers

How to order cappuccino without whipped cream in France?

On my travel in paris, I ordered a cappuccino at a local cafe. What I got, was a large cup of coffee with a tennis-ball-sized whipped cream on top, decorated with chocolate syrup. Being like most Finnish, I did drink the cup without…
diynevala
  • 254
  • 2
  • 11
10
votes
1 answer

How do I stop my Hario Skerton from squeaking when I grind beans?

My Hario Skerton is very new, and has recently developed a squeak (like scratching a black board, but less soul piercing) that is only present when I grind beans. It's irritating, but also mildly concerning. Should it be squeaky? And how do I…
AncientSwordRage
  • 361
  • 3
  • 12
10
votes
2 answers

Triple heating of the Turkish coffee

As a follow up on this discussion of Turkish preparation, I'm wondering how to do the triple heating. This refers to the repeating sequence of heating the coffee in a cezve, and then letting it cool down. My question is about both stages: how do I…
Ivan Kapitonov
  • 1,508
  • 16
  • 37
1 2 3
…
98 99