Author Topic: Coffee  (Read 25323 times)

Online aygart

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Re: Coffee
« Reply #40 on: July 07, 2015, 09:31:56 AM »
Also if it needs a filter it would constitute borer even if it is good from bad. See mishna brura beginning of 319
+1
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Offline upside down

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Re: Coffee
« Reply #41 on: July 07, 2015, 11:50:32 AM »
Coffee should be steeped at 195-200 degrees. A kumkum makes the water hotter than that, but an urn should be about the right temp. If you're doing pour over methid, spend some time to learn the technique (soak, pour half, pour other half) and it will come out better than an auto drip.
can you explain what you mean by  soak, pour half and then other half please

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Re: Coffee
« Reply #42 on: July 07, 2015, 12:20:54 PM »
Was wondering about the actual pressing...

it doesn't actually press -- the screen doesn't reach the coffee grinds. It's just called a 'french press'. The screen is just the filter. We got our's at Target, looks similar to this:
http://www.williams-sonoma.com/products/8260424/?catalogId=61&sku=8260424&cm_ven=Google_PLA&cm_cat=Shopping&cm_pla=default&cm_ite=default&gclid=CIaPqam2ycYCFQ6RHwodCy4Ltg&kwid=productads-plaid^82946565943-sku^8260424-adType^PLA-device^c-adid^45527542303
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Offline yos9694

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Re: Coffee
« Reply #43 on: July 07, 2015, 12:23:27 PM »
can you explain what you mean by  soak, pour half and then other half please

1. Soak - pour in just enough water to cover the coffee and wait a few seconds, allowing carbon dioxide to escape
2. Pour half the water - assuming that your brew basket is the right size for the amount of coffee you're making, it's about 1/3 full of coffee grounds, and should only have room for about half as much water as you want to use in total. Pour that amount in.
3. Pour the remaining hot water in after the water level drops below the coffee grounds (coffee should still be dripping - if you don't do this step right away the grounds cool off and your brew will be inconsistent).

Offline yos9694

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Re: Coffee
« Reply #44 on: July 07, 2015, 12:27:36 PM »
it doesn't actually press -- the screen doesn't reach the coffee grinds. It's just called a 'french press'. The screen is just the filter.

Do you mean you don't press down the plunger? IANAR but that does sound like a good borer loophole.

But Turkish would be better IMO (it will have a richer taste too) because after stirring you just wait for the mud to settle and then use a ladle to serve the coffee. Completely borer free process and doesn't require any thinking ahead like cold brew.

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Re: Coffee
« Reply #45 on: July 07, 2015, 12:38:21 PM »
Do you mean you don't press down the plunger? IANAR but that does sound like a good borer loophole.

But Turkish would be better IMO (it will have a richer taste too) because after stirring you just wait for the mud to settle and then use a ladle to serve the coffee. Completely borer free process and doesn't require any thinking ahead like cold brew.

true a ladle is a good idea. (I think that he meant that pressing the plunger would squeeze the grinds on Shabbos, so it's not actually in contact/squeezing anything...)
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Offline Ydad

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Re: Coffee
« Reply #46 on: July 07, 2015, 12:51:57 PM »
true a ladle is a good idea. (I think that he meant that pressing the plunger would squeeze the grinds on Shabbos, so it's not actually in contact/squeezing anything...)
No, I meant that plunging the filter is separating the grinds from the water so that  is psoles mitoch ochel.

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Re: Coffee
« Reply #47 on: July 07, 2015, 01:10:13 PM »
No, I meant that plunging the filter is separating the grinds from the water so that  is psoles mitoch ochel.

fine, so then the ladle is a good idea. (I thought that the plunger's purpose is just to give the grinds & water a slight whirlpool effect...)
 Otherwise just a spoon to mix, then let grinds settle onto bottom for 90 seconds, then ladle coffee out. no plunger needed. Perfect for pesach.
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Offline yos9694

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Re: Coffee
« Reply #48 on: July 07, 2015, 01:48:05 PM »
fine, so then the ladle is a good idea. (I thought that the plunger's purpose is just to give the grinds & water a slight whirlpool effect...)
 Otherwise just a spoon to mix, then let grinds settle onto bottom for 90 seconds, then ladle coffee out. no plunger needed. Perfect for pesach.

If you use the coarse grind necessary for French Press method, the grinds won't settle to the bottom so you'll end up ladling out with grinds. Turkish uses extremely fine grind and it turns to mud consistency when mixed with water. Much greater extraction rate (so make sure your beans are not acidic!) and will sink to the bottom of the pitcher (i.e. self separating).

ETA: Turkish is a better Y"T method than Shabbos, since you should really put the water/coffee mixture back on a heat source to get a foam, but it's fine without too.
« Last Edit: July 07, 2015, 01:53:21 PM by yos9694 »

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Re: Coffee
« Reply #49 on: July 07, 2015, 02:10:22 PM »
Aeropress is the real way to go. End of discussion.
+1
Especially one with a pedigree  ;)

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Re: Coffee
« Reply #50 on: July 07, 2015, 02:41:09 PM »
Aeropress is the real way to go. End of discussion.
+1
Especially one with a pedigree  ;)

most/many of us can probably agree on that, however a lot of the discussion are the shabbos details, so it sort of complicates things....
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Re: Coffee
« Reply #51 on: July 08, 2015, 08:14:23 AM »
Haven't read the above discussion but I've been told by my rabbi that pour over is fine as long as you keep the water flowing constantly over the grinds.

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Re: Coffee
« Reply #52 on: July 08, 2015, 10:04:12 AM »
Haven't read the above discussion but I've been told by my rabbi that pour over is fine as long as you keep the water flowing constantly over the grinds.

many of us are fine with that -- it's the coffee drinkers that may have an issue with the result. What's the hottest kli shlishi -- 165 degrees? Will that make good coffee?
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Re: Coffee
« Reply #53 on: July 08, 2015, 10:08:20 AM »
many of us are fine with that -- it's the coffee drinkers that may have an issue with the result. What's the hottest kli shlishi -- 165 degrees? Will that make good coffee?
165f will make terrible coffee.
FWIU, you can use boiling water for it as the coffee is already considered cooked.

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Re: Coffee
« Reply #54 on: July 08, 2015, 10:15:03 AM »
165f will make terrible coffee.
FWIU, you can use boiling water for it as the coffee is already considered cooked.

that would probably be a 'rabbinic YMMV'.
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Re: Coffee
« Reply #55 on: July 08, 2015, 11:02:25 AM »
165f will make terrible coffee.
FWIU, you can use boiling water for it as the coffee is already considered cooked.
Not according to the Mechaber or RAM"A and accepted psak. The beans are not cooked but roasted. You may be getting confused with instant coffee.


that would probably be a 'rabbinic YMMV'.
I think he is simply making a mistake.
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Offline yoruel

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Re: Coffee
« Reply #56 on: August 11, 2015, 10:10:33 AM »
Anybody have suggestion for ground coffee bags? Either 2 or 2.2OZ bags.
We have Bunn machine and need some suggestions for coffee.
The Heimish brands are way behind, we tried numerous companies, none are good.
The guys like Green Mountain, but we want some new ideas.

Offline Ydad

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Re: Coffee
« Reply #57 on: August 11, 2015, 10:49:28 AM »

Anybody have suggestion for ground coffee bags? Either 2 or 2.2OZ bags.
We have Bunn machine and need some suggestions for coffee.
The Heimish brands are way behind, we tried numerous companies, none are good.
The guys like Green Mountain, but we want some new ideas.
If you are willing to spend. http://frenchpresscoffeeroasters.com/ make awesome coffee. Free shipping on 3 lb orders though...

Offline henche

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Re: Coffee
« Reply #58 on: April 24, 2016, 10:20:54 PM »
Anywhere to buy coffee?

Offline David Smith

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Re: Coffee
« Reply #59 on: April 24, 2016, 10:25:42 PM »
Anywhere to buy coffee?
Micky D's?
Who do you think you are fooling? You think you are going to pull a quick one on your Creator? Good luck with that.
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