If I go to make coffee and find that the coffee is a little old, I'll sprinkle a little ground cinnamon in the grounds in the basket before brewing. I won't use enough cinnamon that you can actually taste it in the coffee, but it seems to cut the acidity and bitterness.
Does anyone know why this works? Is there anything other than cinnamon I can do this with?
Salt works just as well, as does a pinch of dried mustard. I have absolutely no idea why.
I would say that the cinnamon restores some of those floral top-notes that have likely evaporated from older ground coffee, and hides some of the mustier, oxidized flavors.
When I use a french press to brew coffee, there always is some small grounds with the coffee. I have adjust the grinder to make coarse grounds, but this does not help a lot. Can I remove these annoying grounds without a filter?
When you grind up cinnamon (say in a coffee grinder) and use it in a drink, it ends up producing this thick sludge. You can only prevent the sludge from forming if you leave it very course. Why does it turn to sludge? I swear I once had a container of cinnamon that did not produce sludge. Am I buying the wrong cinnamon?
I've recently gotten a Cafe Press for making my coffee, and I'm pretty bad with proportions. If I make too much and leave it sitting in the press with the grounds pressed to the bottom, does the coffee on top keep 'brewing'? Does it otherwise adversely affect the flavour? Does it affect the caffeine content?
, along with grounds, from the top of the brewing basket (where it meets the head of the base). What should I do to counteract this behavior? I can ask for a coarser grind from the local coffee shop...We recently upgraded at the office from an old and cold Mr. Coffee 12-cup at work to an old but hot Bunn coffee maker. It is a 10-cup BX-B, and appears to have no damaged parts. However, when I brew coffee, it starts gurgling out of the top after the first thirty seconds of brewing. After a taking-apart and cleaning of the basket and spray nozzle, the grind of the coffee was the first thing I
We use a press pot to make coffee at home, and usually after a 3 minute steep, the grounds are floating at the top, but with this one bag of beans we got, they're all sunk to the bottom. The coffee basically tastes normal. Maybe a little thin, but that could easily be the roast. Why would most coffee grounds float, but these sink? Is there something wrong with these beans? We use a burr grinder and hadn't changed the grind setting. Same water, etc. Only change is the beans. "Medium-Dark" roasted Ethiopian Yirgacheffe from a local roaster, roasted about 2 weeks before brewing...
I have a recipe for a chocolate buttermilk cake. It's not constructed like most cakes, but it's always turned out OK. I've always wondered what does the coffee in the recipe do? Is the coffee just there as an additional flavor? (The cake never tastes strongly of coffee.) Can I use a cheap instant coffee, or will a higher quality coffee make a difference? Does the acid in the coffee do something? Does the temperature of the coffee really matter? Here's the recipe: 3 cups flour, 2 1/2 cups sugar, 1 1/2 tablespoons baking soda, 1/2 tsp salt, 1 cup unsweetened cocoa powder, 1 1/3
for producing crema. However, the coffee I have does not seem to be particularly dark a roast; it's dark, but I've had "normal" coffee that was darker. Needless to say, I'm a little confused...I was reminded of this curiosity just moments ago when I got a craving for coffee and couldn't find any normal coffee beans/grounds (owing to the fact that I don't normally drink coffee at home anymore). I unwittingly purchased this so-called espresso coffee at a supermarket in the heart of the Italian district here, and most of the writing on it is Italian; I didn't even realize my mistake
Apparently keeping coffee hot and reheating it both lead to bad flavors: How can I reheat coffee without imparting bad flavor? Why does coffee taste awful after reheating it in a microwave oven? However, can you cold-brew coffee and then heat it (microwave or other) without ruining the flavors? If so, why?
How can I get the coffee taste out of the plastic in my tea brewer. Its all plastic. Will bleach ruin it?