I’ve been exploring coffee and came across this interesting news about “co-fermented coffee”

https://www.home-barista.com/knockbox/discussion-undocumented-infusion-in-green-roasted-coffee-t102005-230.html#p1079794

So in a nutshell, the claim is that you can take green coffee beans and ferment them with some other food item such as spices or fruit, and this process will in turn affect the flavour of the coffee after you roast it and brew it.

Full disclosure, I’ve never heard of co-fermented coffee before. To the best of my knowledge I have never had it before.

The controversy appears to be that perhaps on some or even all cases, the co-fermentation is being augmented or even faked by the addition of glycol and artificial flavours. The suspicion is that typical flavours that are being claimed shouldn’t be stable at the temperatures used in roasting coffee. They also shouldn’t be identifiably the same flavours as the fruit that go in, yet you have lychee co-ferments that apparently taste like lychee, mango co-ferments that taste like mango, and so on.

I’m curious how this all came about. I assume initially co-fermentation was a purely natural process. It sounds like a super obvious thing to attempt. Now we apparently see widespread evidence of chemical additives. Maybe it is in response to instability of the process? Did it ever work as claimed, and did these tests possibly only target the most egregious flavour profiles which therefore found the artificial flavours while not testing the milder and natural variants? I’m sure there are many questions since this seems like an early stage of examination.

So my question is, tilderinos, what’s your take? Is this just gatekeeping, is this fraud on the consumer, do we need certification ala sparkling wine vs champagne for processes, is this possibly just a good and useful evolution of coffee processing?

There's a lot of stories of people getting off caffeine and documenting the changes and benefits they experienced. But I'm wondering if anyone has gotten on caffeine as an adult and could share what benefits, if any, they gained. For reference, I've never consumed much caffeine and have been debating doing so. In terms of actual work and school, I've never found the need. But, I'm generally a bit lethargic/slow paced by nature (have trouble getting up in the morning, inefficient with my time especially when I don't have much going on) and maybe a light jolt and ritual in the morning would be worthwhile.

Hi everyone. I'm interested in trying my hand at integrating spent coffee grounds into recipes for making various foods as an experiment, but I am also in the process of controlling / reducing my weight and log my calorie intake for everything I eat.

My google-fu has failed me and I absolutely cannot find calorie value information on spent coffee grounds. I can find coffee beans (whole / unused) and I repeatedly find that black brewed coffee has negligible calorie content, but nowhere do I find the calorie values for used / spent coffee grounds.

Anyone know where I can source this data?

I have a rather impressive collection of thrifted equipment I use for my morning latte. Each piece has required a little bit of investigative repair in order to get it working just right, but I've recently been stumped by my newest addition, a Bodum conical burr grinder.

My current espresso machine is a single boiler Breville with a standard portafilter (no diaphragm or valves in the portafilter, so the resistance needs to come from finely enough ground coffee.)

My question is this; is it possible to calibrate the Bodum grinder at all? It's finest setting is apparently not quite fine enough to provide the right resistance for the espresso maker, so I've needed to regrind my coffee with a blade grinder to get the right consistency.

Cheers in advance!

I have a Baratza Encore (or whatever the entry level model is called) and it could use some tlc. There are a bunch of bean parts accumulating under the hopper and grounds are getting stuck in places. I can disassemble to get the big stuff, but that's not enough. I'm wary of just splashing water or using a damp rag to wipe parts down. The oily residue needs some sort of detergent but I don't want to ruin anything or end up having my coffee tasting like soap or something.

Anyone have any experience or suggestions?

Edit: thanks to everyone for the tips! I've bought some grindz and I already popped the hopper off and gave the grinder a good brushing. There was a lot of buildup and the first grind afterward felt like it sounded quieter and I could swear the grounds were more consistent, but those are both probably illusions. Haven't made enough cups to taste a difference yet but I'll definitely be adding a regular cleaning to my routine.

What kind of setup/equipment do you have? Preferred roasts? Maybe you don't have equipment, but a favorite drink or place?

My setup isn't anything special, but it works for me. I have an Expobar Office Lever that I bought in 2017. Daily use and a bit of minor maintenance along the way, and it's been a solid machine. Paired with a Quamar M80E grinder.

Also have a second, more entry-level machine at our cabin - Gaggia Classic Pro (which is having some issues right now) and a DF64P grinder.

For beans, I've been using a subscription from Bottomless for the last 1.5 years and have been super happy with it. I enjoy trying different roasters from all over the country and the service has been super reliable and not all that expensive for the fact that you get just-in-time freshly roasted beans at your doorstep.

Anyway, what are you guys drinking?

Hi, I'm pretty new to browsing coffee at home.

Currently using aeropress, timemore c2 titanium, and electric gooseneck kettle with no temp control.

The coffee I'm making is pretty good (to my novice taste buds) but I'm looking to elevate that. I'm planning on upgrading either the the grinder or the kettle.

From what I understand, grind quality can affect taste, but consistent water temperature should also help improving workflow and taste as well.

Which one do you think is the better upgrade in terms of producing better coffee?

For grinder I'm now considering 1zpresso K-plus. For kettle, I'm looking at Timemore fish kettle.

Thank you.