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Recipe of cold coffee.
Step 1: Make Coffee
Step 2: Start Coding
Step 3: Forget you made Coffee
Step 4: Drink it Cold

Don't say thank you I understand!

Comments
  • 2
    Not gonna lie I kinda like cold coffee
  • 3
    It's either hot coffee or code. No overlap.
    I gotta focus on coffee when I drink to be able to appreciate it like a connoisseur.
    *puts on monocle and sips*
  • 0
    Nah, you need that Narkoz script
  • 4
  • 0
    How about cooling it more in the fridge 🤔
  • 0
    The Ember mug is targeted directly at software engineers
  • 0
    @electrineer wrong type of cold ;)

    It needs to breathe just like a good wine.
  • 1
    @Voxera how about ice cubes from coffee
  • 1
    Get a moka pot. It brews coffee so fast, that you can just wait for it in the kitchen.

    Don't let code get between you and your hot coffee.
  • 1
    @Oktokolo you and your moka pots on every thread
  • 2
    @electrineer
    Well, they make great coffee fast while also being simple and cheap.
    They tick all the boxes without compromise.

    So which moka pot design do you like the most?
  • 1
    @Oktokolo I've actually drank from one multiple times. I liked it, but a big part of it was that it was from expensive freshly ground beans.
  • 1
    @electrineer
    Yes, the beans obviously are most important.
    But if you go for organic 100% Arabica, you really can't get anything that doesn't at least taste good.

    In my opinion, they don't have to be freshly ground though.
    You surely can earn your PhD about the perfect grind - but preground stuff in default dripper granularity also works just fine.
    And that standard aluminium-coated plastic bags are pretty good when it comes to preserving aroma.

    So if you are as lazy a sloth as me, just get the preground shit and enjoy a still way better tasting coffee than most of the plebs out there.
    Don't let perfectionism ruin your coffee adiction.
  • 0
    @Oktokolo I've found that preground coffee loses a lot of its taste during the first couple days after opening the bag. I haven't noticed as drastic change with beans so either it's slower or maybe I just want to believe it's better. Maybe it would be wise to buy smaller bags if you're the only drinker.

    Using a (handy) grinder is almost as effortless as measuring preground with a spoon so it's not a big deal. At least if the noise doesn't bother you.

    I had to once drink from a bag that was opened over half a year ago. That was difficult to enjoy, but I got my fix. I would enjoy anything that didn't taste like that.
  • 0
    @electrineer half a year for pre ground is pretty long. But I agree there is a difference in fresh and pre ground, yet not every cup has to be perfect.
  • 2
    @electrineer
    I don't think it is about beliefs.
    Preground has way more surface area per mass. Aroma is therefore lost to the air way quicker.

    Closing the bag of preground tight after each use (i use a clip for that) is pretty important for keeping preground tasty longer.
    It will still lose aroma quicker than whole beans due to trapped air in the bag. But it still tastes good for some weeks.

    And i am more of a caual drinker anyways - even use syrup sometimes...

    The real gourmets may have to do the fresh grind.
    But in my opinion, going for the perfect temperature and pressure should be even more important then.
    A moka pot by design probably brews the coffee somewhere between 90°C and 100°C, i doubt that it actually hits the perfect spot, which is rumored to be somewhere between 95°C and 98°C.
    The pressure also isn't that high.
    So chances are that a fresh grinder also sooner or later gets one of that fancy pretty expensive machines that let you fine tune temperature and pressure...
  • 0
    By the way: c_a_s_u_a_l without the underscores is banned on devrant 🤣

    Looks, like someone was very salty about some seriousness-related argument...
  • 1
    @Oktokolo we are also not regular coffee drinkers, we are more the tea type, bit to make sure we actually get decent coffee when we want we got a capsule machine.

    Its not the same as freshly ground beans, but its way better than months old preground coffee.
  • 0
    @Voxera
    Capsules should be like freshly ground. I assume that they are packaged under protective athmosphere and that the capsules themselves are airtight.

    But capsules are pretty bad when it comes to packaging waste per cup.
    And if you already go for a machine, why not get one which also does the grind as capsules aren't cheap either.
    If it is just a few cups per week, ecologic considerations probably don't matter that much - but a stainless steel moka pot beats any reasonable machine economically and still brews good coffee even if the preground pack has been opened a month ago (keep the ground in the original pack re-closed with a bag clip)...
  • 0
    @Oktokolo well, with maybe 2-4 cups a month the waste does not really build up :P

    We mostly use if for some Friday drinks :) or when we have guests.
  • 0
    @Voxera
    Wow, that is a pretty tiny amount of coffee for that capsule machine to brew...
  • 1
    @Oktokolo yes :).

    But at least its good coffee when we need it :)
  • 0
    @Voxera Okay I gotta ask. What's this capsule thing?

    Earlier when I read your comment I thought capsule coffee was a machine that has a grinder too. Something like espresso machine but smaller.
    @Oktokolo 's comment makes me think it's some sort of capsule with coffee inside (ridiculous thought but Idk!).

    So what is it?
  • 1
    @anux Its a capsule with preground powder, the benefit over a normal package is that they are sealed until used so they preserve the flavor better.

    https://kaffekapslen.se/original-ge...
  • 0
    @Voxera Thanks!
    I saw a video searching for Gevalia and now I get how it works. Phew.
  • 0
    @Oktokolo Moka pots are aluminum, but your point stands.
  • 1
    @jeeper they come in both varieties. Aluminium and stainless steel.
  • 2
    @jeeper
    I actually own a cheap stainless steel moka pot.
    It works well with my (also cheap) induction plate when placed dead center - so it probably has some lower grade steel sandwiched in its bottom).
    It brews good coffee fast and is easy to clean.

    The original 1930ies design is still made from aluminium by Bialetti - for them who are more into vintage than practicality.

    Rumors are that highland coffees (which might or might not be more acidic) taste "metallic" when brewed in aluminium pots. I never used the aluminium version because using uncoated aluminium with food obviously would be stupid (not in the same league as using lead pipes though) - so i can neither confirm, nor deny that...
  • 1
    @Oktokolo the whole aluminium thing is overblown though.
    Just use the first brew in a new/soap washed aluminium moka pot to season the pot. Then use as normal and rinse after use without soap. No problemo.
  • 0
    @anux
    It might be overblown. But i don't think, seasoning would help against solving aluminium ions. That the acid is destroying the passivation layer is the actual problem. You don't fix that by exposing it to more of what destroys it.

    Also, stainless steel moka pots exist for cheap. So why even think about going for the inferior product.
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