this post was submitted on 08 Mar 2024

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[Outdated, please look at pinned post] Casual Conversation

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I'm beginning to believe the micro- plastics that coat paper cups are what make coffee so delicious. (startrek.website)

submitted 10 months ago by [email protected] to c/[email protected]

14 comments fedilink hide all child comments

Either that or stainless steel makes it worse.

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[–] [email protected] 2 points 10 months ago

my secret is that I skip micro plastics and go straight for the macro plastics

[–] [email protected] 4 points 10 months ago

Maybe my stainless is just seasoned well.. no significant taste changes to me whether I load up anything from an Americano to instant decaf.

The vibe is nicer from ceramic, though. Especially if it’s the old, diner style ceramic. I’m a bit of a sentimentalist, I guess.

[–] [email protected] 6 points 10 months ago (1 children)

a diner style ceramic mug is top. Those warm curves make the coffee better

[–] [email protected] 0 points 10 months ago (1 children)

diner style

Makes me wonder what on earth you use at home

[–] [email protected] 4 points 10 months ago* (last edited 10 months ago)

I have diner style mugs. It just refers to the shape and style of the mug. Top tier for some pour over straight black imo

dinerStyleMugs

mug

[–] [email protected] 2 points 10 months ago

There is something very off-putting about drinking coffee from a stainless steel mug. I'm 100% with ceramic or bust guy.

[–] [email protected] 14 points 10 months ago

Ceramic or nah, for me

[–] [email protected] 19 points 10 months ago (2 children)

You know the little oily colorful sheen on the top of a cup of coffee?

At one point just at random I made a pot of coffee from a jug of distilled water I had, instead of the filtered tap water.

It had no little colorful sheen.

I have no idea if it's a big deal or not, but it made me legitimately concerned.

[–] [email protected] 7 points 10 months ago

Filtered water will extract less due to a lack of trace minerals.

[+] [email protected] 25 points 10 months ago* (last edited 1 week ago) (2 children)

[deleted]

[–] [email protected] 15 points 10 months ago

Former barista here! This is what that is. Different machines using different roasts, water, settings, etc. will extract differently, resulting in different oil amounts.

[–] [email protected] 6 points 10 months ago (1 children)

That was my understanding, as well. I can only report to you what I observed.

[+] [email protected] 4 points 10 months ago* (last edited 1 week ago) (1 children)

[deleted]

[–] [email protected] 1 points 10 months ago* (last edited 10 months ago) (2 children)

It definitely might, water chemistry changes extraction so much there are coffee nerds who add tablets to distilled water to get the right composition to brew with. Whatever your thoughts on that is, distilled water is not optimal if you want to extract coffee.

[–] [email protected] 1 points 10 months ago* (last edited 10 months ago) (1 children)

Water chemistry makes a lot of sense. Coffee is like 99% water (a number i pulled from my ass, but its definately more than 90%).
And considering i can taste the difference between (say) san pellegrino (fuck nestle) and a more generic sparkling water, i can imagine water chemistry being important.
I know beer brewing takes it very seriously, tho perhaps beer has more delicate flavours and more long-running biochemistry.

Is it worth it for a single cup of coffee? For me, no! Because i make trash coffee.

But for someone that has spent $$$$$ on a coffee brewing setup, has roasted their own imported beans and has horrible tap water... I can understand them using distilled or RO filtered water, then customising the salts.
And I can imagine some coffee-interview talking about "their process", digging into the water chemistry thing, and it becoming more widespread amongst enthusiasts, regardless of tap watet quality

[–] [email protected] 3 points 10 months ago

The filter type also changes the oil content, for example paper filters absorb much more oil than metal filters