College Station Coffee Delivery

I know they have really strong domestic demand so not much is exported, but I'm wondering if there are any good roasters in the US who manage to snag some? submitted by /u/beverage_and_book [link] [comments]

I ordered $300 in gear from Fellow two weeks ago (Jan 2). One part of the order showed up that week but the other didn't so I sent support an e-mail asking about it. They told me that the order would ship Jan 9 because their team was focusing on preparing for...

So this weekend I finally got my needles (0.4mm) in and printed out a wdt tool to see what all the hype is about. I brewer roughly 10 shots and (apart from the first) they all had suffered from a overly high flow rate. 40 grams at roughly about 18 seconds. The taste...

Has anyone tried to take apart their grinder and add a wire connecting the burrs, or another metal point that the burrs contact, to the earth ground in the grinder or maybe an external ground plug? I’m an electrical engineer and whenever we work with circuit boards we...

Pretty new to this level of good coffee. I like to think I have a more-than-average palate cause I like tasting and trying different wines and beer and been doing that for a few years now. I got a new coffee from a local roastery. Kenyan, medium-light roast. Did a few...

I've been exploring the world of specialty coffee for a little while now. I have a variety of brewing methods and I love buying from local roasters. I also work for Starbucks, and as part of my benefits I get a free pound of coffee per week. I've saved a lot...

I’m pretty new to the coffee game and also don’t have a ton of discretionary income to try the vast world of specialty coffee firsthand. I recently got an Ethiopian light roast and I think if I put some soda water next to my cup of joe it would’ve turned into la croix...

Ie. A page or two for each new coffee you try, details, etc.? Saw a streamer I watch keep a dairy of bud strains she tries and thought it would be neat to do. submitted by /u/Gutsy_Moose267 [link] [comments]

I use a Chemex to make a pot of coffee using supermarket beans every day and it’s consistently amazing. But whenever someone gets me a really nice bag of beans as a gift I end up wasting almost the whole bag on bad coffee. I’ve cleaned the grinder and fiddled with the...

Hi everyone, I could use some advice…… I have been mostly an espresso drinker for the past 15 years but wanting to get more into pour over. I like lighter roast fruit forward profiles, especially Ethiopian. I have the la marzocco monthly subscription that has a bit of...

This might be a more appropriate question for a chemistry subreddit but I'm wondering what I can do with some super super high psi rated equipment. What would happen if you took extremely light roast or even un roasted coffee and were to immerse it in 450f water...

I recently bought a bag of washed, light roasted columbian beans in a bag boasting flavors of apricot, mango and peach. I've been to this specific roaster before and have had great results with their light roasts, reliably getting the notes they put on their...

Ive noticed that any time i try to use vanilla extract in a cold drink it tastes kinda nasty and its fairly ok when added to hot coffee. Its not bitter like people often mention but a sort of bad chemically kind of flavor. I DO sweeten anytime i use vanilla as well in...

Hello 🙂 I recently got a Hario Skerton Plus as a present as I've been getting into the fine espresso at home. It seems to me that the grind is too coarse from this hand grinder and my coffees are brewed too quick when using both a pressurised and unpressurised...

I’m using the V60 method he uploaded recently to his YouTube channel. For 15 g of beans he recommends 50 g of water for the bloom, with a swirl after 10 - 15 seconds. Problem is even with 75 g of water, my grounds are so dry I can’t properly swirl or stir them. I’m...

I was considering weighing the water going into my kettle to maintain a more repeatable thermal mass throughout my v60 pour. I decided I didn't have the patience to do the necessary testing to work out what the ideal input amount of water is, to maintain the...

I’m planning a trip to Costa Rica and was hoping to come back with a lot of coffee. Then I realized I could just buy it at the source, instead of a cafe. Did a search and found a lot of coffee farms open to the public. Has anyone done something like this before?...

I've been recently gifted a bag of coffee from a friend who was holidaying in Thailand. The tasting notes on the packet just says "fruity floral". Unfortunately it came pre-ground, and the grind size is much much finer than what I'm used to...

Recently acquired a Bunn G1 and am looking to make the Bunnzilla mods and I have two questions. Does anyone have a source for the press fit adapter for the ditting 804s or should I just go with SSP at this point? What parts do I need to add the trifecta plate...

I purchased a Flair espresso maker to use at home for espresso. My entry point into home coffee was a Nespresso machine years ago, so I was yearning for espresso again after using an aeropress for over a year now. The videos of puck prep and bottomless portafilters on...

So I see online that there seems to be an agreed ratio range between 50 and 60 grams of coffee grounds per liter of water recommended for brewing. I've been brewing using a Bodum pour over set for a while now and just using the mesh filter it comes with as I find...

I thought about laying out the argument that I have plenty of coffee experience but writing it, it felt weird, so let's just say I've been grinding coffee at home and brewing it in a variety of ways for a long time. I've traditionally preferred darker...

I personally think that for grinders, after the C40, or perhaps even the 1zPresso JX Pro, the improvements in your cup, at least for pourover, will be minimal. For kettles, well since it doesn’t really affect anything that much, I would say anything after a Hario...

I've had my Barista Touch for about 6 months now and on the whole am happy with it. I've followed a lot of the advice and pointers from those on here (and elsewhere) and (on average) have managed to get my espressos to a point where they are streets ahead of...