My default coffee making is to heat milk, add coffee and steep it for a couple of minutes before I sieve it and voila.
This does not seem to work for this coffee. I have tried water, boiling it with the water or milk and it simply will not mix. What am I missing?
Edit: I know about grinding, I have a burr grinder, a French press and I know the various ways to make coffee. None of the methods I know, work.
Burr grinder = bar grinder. I made that mistake.
This is a trip
IKR, this is the first time I’ve heard of someone running milk directly through freshly ground coffee beans.
Our culture is deeply rooted in milk. We make coffee with milk directly. It’s a bit different from the norm, but for me, that rich milky thing is a big ticket item.
If your typically coffee disolves in hot milk, then you might be used to instant coffee. What you’ve shown here is a bag of coffee beans and a bag of ground coffee beans. This requires a different method than with instant coffee.
Not instant coffee. Grind beans and then steep them. The picture is of ground coffee. It looks like charcoal. It’s not instant, and despite running it through a press, it does not mix.
Ground coffee does not mix with water. That’s only instant coffee. Ground coffee needs to be brewed.
That is just it. Even brewing is not working.
I read through the comments and replies here… have you considered that it’s just aged out or a bad batch somehow?If it does not extract, show some reaction to boiling water, or darken the water, there is a problem. If this is pre ground it could be >6m old. Not sure there’s another explanation here.
In one comment you mention that it “actually tastes good”… How do you know this if it’s not properly “mixing” with boiling water? Diluted coffee tastes not great, so it’s a confusing thing to say
Looks like you’ve only been using instant coffee before and are now trying to use normal coffee the same way.
No. I grind my beans with a burr grinder. I used to use a French press but I did not like how it tasted. So, I experimented with heating milk, putting in the grinds, and then sieving it. It has always worked out well. This is the only coffee that has not done what I anticipated.
I’ve never heard of a bar grinder. Do you mean a burr grinder? The two most common styles are conical and flat.
Very fresh coffee will have a bloom due to CO2 that’s still trapped. When I do a pour over with coffee that’s <2 weeks after roasting, it has a very large bloom. While coffee that’s been sitting for months tends to have no bloom.
If you’re using a press pot, one thing you can do is to only press down to where the filter is just below the surface of the coffee then do a slow pour into your cup or carafe. This will keep most of the fines and sludge in the press pot.
My basic press pot recipe is to use water that’s 206° F to 208° F (96.6° C to 97.7° C). 1:16 ratio coffee to water by weight. (You can lower that ratio if you like it stronger) Pour the hot water into the grounds and let it steep for 4 minutes. Stir the grounds to break the crust, spoon off the foam, and let everything settle for another 5 minutes. Finally, put the filter just below the surface of the coffee, do not press any further, then do a slow pour into a carafe. The pour usually takes 1 to 2 minutes. This is a slow method but makes a very good cup.
Edit: I usually grind slightly coarser than I would use for pour over.
If the extraction is not working, you have 4 options.
- Grind the beans smaller
- Use a higher temperature liquid for the extraction
- Extract for a longer
- Extract under higher pressure
Basically, extractions happen based on surface area, wet time, solvent time and pressure.
You don’t have an espresso machine, so pressure is out. There is only so hot you can make milk before the sugars start burning. That leaves grind size and extraction time. Test each one independently before combining.
I’m actually driving a Brazil right now that had almost no flavor until I reduced the grind size by 25%. Once I did, it all the sudden had flavor. Good luck!
I would prepare them with low expectation since they were roasted in Belize. Probably a very dark roast and not roasted recently.
Brew in a French Press at a ratio of 10g water to 1g of coffee. Steep for 5 minutes. Pour and then add a lot of milk and sugar or better condensed milk.
Will try your recipe. I raw dog this stuff so, it’s no sugar for me.
Maybe a moka pot?
Gotta go with espresso. If you want it to be milky, make a latte from the espresso
