10 minutes ago, scubascuba3 said:

 

Please see my answer below, but I agree, on the other hand leaving the beans (sealed or otherwise) in 25C or more in a std Thai kitchen is not good

3 minutes ago, msbkk said:

Beans of opened bags should be kept airtight to avoid exposure to moisture and oxygen but should not be refrigerated, best to keep at room temperature.

The usual 25/30C (or more) of a Thai kitchen ?

18 minutes ago, JoePai said:

The usual 25/30C (or more) of a Thai kitchen ?

It might depend a bit on the timeframe. I mostly buy 1 kg bags of fresh roasted coffee which lasts less than a month for myself.  I did not experience any major  loss of taste during this storage period. I am using airtight containers in dark color to avoid light, moisture and oxygen. But of course it is better to consume beans within a couple of days after purchase.

I use a foamer for Latte using French Press. One reviewer said Moka does not do expresso.

Any suggestions for alternates to using the FP?

39 minutes ago, sharot724 said:

I use a foamer for Latte using French Press. One reviewer said Moka does not do expresso.

Any suggestions for alternates to using the FP?

if you want a true espresso you'll need a machine but i would try a mokapot with your foamer

3 minutes ago, scubascuba3 said:

if you want a true espresso you'll need a machine but i would try a mokapot with your foamer

Do you think the stove top or the electric version works best?

I bought a Rok manual espresso machine. 

Its fun to use and looks really really cool but I had thought it wouldn't have mechanical problems as much as an electric one. I was wrong. Stuff has broken within months. I won't bother trying to fix it. Its still usable for now but its probably headed towards the garbage. Not cheap either.

 

https://youtu.be/jfNAup6dHMA?si=kiPixCb9OrQLtdcP

3 minutes ago, sharot724 said:

Do you think the stove top or the electric version works best?

It does not really matter for the result. The electric ones are faster and more convenient to use.

33 minutes ago, sharot724 said:

Do you think the stove top or the electric version works best?

i have an induction hob with steel plate adapter from Lazada, works perfectly, you can use your current hob.

 

Have a look at this thread, I'd highly recommend the moka pot mentioned, brews much smoother than the original shorter design

 

 

I looked to buy dark roast beans and the reccomendation I have is this place:

 

https://www.akhaamacoffee.com/

Still using the Clever Dripper a lot and it's been very good. However, I do need to make some adjustments with different coffee beans to get the coffee fit to my taste. Such as grind and time.

 

On the other hand my expensive Rok non-electric espresso machine has proved a dud. I can still get shots out of it but it's broken in ways I don't understand, and no more crema. I won't even bother trying to fix it. We all make mistakes.

 

But I like the idea of having two brewing choices, so I'm going to scrap the Rok and buy a Moka Pot. Which I used a lot in my younger days. Go figure.

 

With espresso I've been doing three shots in the morning and looking it up it shows I need a 6 "cup" Moka pot to get equivalent caffeine. So 6 cup it will be. Yes I know no crema with a Moka pot.

I've been using Vietnamese Phins and French Presses the past few years. When I buy coffees in the shops I always get espresso/americano.  I just found out all those methods allow a couple chemicals through that increase cholesterol.  Metal mesh reusable filters too.  So it's back to drinking paper-filtered coffee for me.  Learning how to use the manual pour down drippers now.

On 7/29/2025 at 12:36 PM, hotsun said:

Whatever coffee method you use, it's noticeable the first time and then subsequently it just tastes like the same old

I know what you mean. But I occasionally pull another "God Shot" at home. Worse is when you accept someone else's coffee. Some coffee shops can be bad also.

1 hour ago, shdmn said:

I've been using Vietnamese Phins and French Presses the past few years. When I buy coffees in the shops I always get espresso/americano.  I just found out all those methods allow a couple chemicals through that increase cholesterol.  Metal mesh reusable filters too.  So it's back to drinking paper-filtered coffee for me.  Learning how to use the manual pour down drippers now.

French press is definitely a great method for flavor and oily texture. I used that for decades.

1 hour ago, shdmn said:

I've been using Vietnamese Phins and French Presses the past few years. When I buy coffees in the shops I always get espresso/americano.  I just found out all those methods allow a couple chemicals through that increase cholesterol.  Metal mesh reusable filters too.  So it's back to drinking paper-filtered coffee for me.  Learning how to use the manual pour down drippers now.

I pour through paper filter after the French Press.  Filters the some of the cafestol & kahweol  out, but more importantly, I use a fine grind, so it filters that out also, as fine enough to pass through the FP's screen.

 

Use fine grind, as it cuts the steeping time in half,  along with using half the coffee for same taste.  win win ☕

Just now, KhunLA said:

I pour through paper filter after the French Press.  Filters the some of the cafestol & kahweol  out, but more importantly, I use a fine grind, so it filters that out also, as fine enough to pass through the FP's screen.

 

Use fine grind, as it cuts the steeping time in half,  along with using half the coffee for same taste.  win win ☕

Interesting idea.

Doesn't very fine grind clog the press?

6 minutes ago, Jingthing said:

Interesting idea.

Doesn't very fine grind clog the press?

 

No, it all works, pours same as before, just steeps faster.  I use 20gr with 500ml/gr of water, and get about 425ml yield.  I don't put the FP strainer on, till ready to pour, as it hold in the heat, and way too hot to drink after only 4-5 mins. 

 

Coffee in, water added, give it a stir.   About 1 minute mark, give it a stir, knocks the floating grounds down.  3-4 mins later, done, pour.   Impatient, so pour into 1 cup, and when near full, transfer filter atop another cup, so ready to drink 1st cup right away.   Besides, don't have a 450ml cup anyway.

 

Use to use 35gr, medium, recommended grind w/500ml, after in FP, give it a stir at ~4 min mark, knocking the grind down, then wait another 4 ish mins & pour.  In the past, used this method ...

 

 

1 minute ago, KhunLA said:

 

No, it all works, pours same as before, just steeps faster.  I use 20gr with 500ml/gr of water, and get about 425ml yield.  I don't put the FP strainer on, till ready to pour, as it hold in the heat, and way too hot to drink after only 4-5 mins. 

 

Coffee in, water added, give it a stir.   About 1 minute mark, give it a stir, knocks the floating grounds down.  3-4 mins later, done, pour.   Impatient, so pour into 1 cup, and when near full, transfer filter atop another cup, so ready to drink 1st cup right away.   Besides, don't have a 450ml cup anyway.

 

Use to use 35gr, medium, recommended grind w/500ml, after in FP, give it a stir at ~4 min mark, knocking the grind down, then wait another 4 ish mins & pour.  In the past, used this method ...

 

 

That's a bit technical for my nature first thing in the morning, but very interesting, thanks.

6 hours ago, Jingthing said:

Yes I know no crema with a Moka pot.

On YouTube you'll see little devices you attach to the moka pot to give crema, I didn't bother, crema is over rated

4 hours ago, KhunLA said:

 

Use fine grind, as it cuts the steeping time in half,  along with using half the coffee for same taste.  win win ☕

I've just adjusted to less grind for my moka pot, the new grinder was making the coffee too fine, less coffee needed but too strong, i prefer more beans, less grind and it fits better in the moka pot with the paper filter

6 hours ago, Jingthing said:

With espresso I've been doing three shots in the morning and looking it up it shows I need a 6 "cup" Moka pot to get equivalent caffeine. So 6 cup it will be. Yes I know no crema with a Moka pot.

I'm not sure you need a 6 cup, it holds a lot more water, i have a 4 cup, room for extra coffee if you need to make it stronger or use less water, below the valve.

 

in fact 4 cup is perfect, if necessary use a finer grind and you can make it really strong

6 hours ago, KhunLA said:

I pour through paper filter after the French Press.  Filters the some of the cafestol & kahweol  out, but more importantly, I use a fine grind, so it filters that out also, as fine enough to pass through the FP's screen.

 

Use fine grind, as it cuts the steeping time in half,  along with using half the coffee for same taste.  win win ☕

 

I will have to try that.  Yes, cafestol and kahweol (diterpenes) are the chemicals that people should try avoid. The only way to do that is apparently to use paper filters. 

Just stumbled upon this older thread.

Nothing exciting to add.

Use old fashioned dripper with paper filters. Our machine is about 15 years old and still going strong. It has a thermos flak which keeps the coffee good for an hour.

Seems such machine is impossible to find in Thailand.

Where does everyone get their paper filters in Thailand?  Seems the best place is Lazada since it doesn't seem to be as common in grocery stores compared to the west.  I managed to find the flat bottom ones in Foodland but I couldn't find the pointy-tip v shaped ones anywhere.

1 hour ago, shdmn said:

Where does everyone get their paper filters in Thailand?  Seems the best place is Lazada since it doesn't seem to be as common in grocery stores compared to the west.  I managed to find the flat bottom ones in Foodland but I couldn't find the pointy-tip v shaped ones anywhere.

Lazada and shopee are really cheap, usually i buy x3 to get free delivery

I follow my grandma's recipe:
Near-boiling water poured over Arabica ground coffee;
Coffee steeps for several minutes;
Grounds settle, pour into a cup... A very good morning.

24 minutes ago, CharlesHolzhauer said:

I follow my grandma's recipe:
Near-boiling water poured over Arabica ground coffee;
Coffee steeps for several minutes;
Grounds settle, pour into a cup... A very good morning.

Yea, it's not exactly rocket science.  Simply fine tuning to ones taste, and how to use what ever tools one uses.

 

Have espresso/coffee machine, moka pots, French Press & simple pour overs.   Prefer French Press & filtered after.  My only requirement is Stainless Steel.  So the Clever Dripper is out, how water & plastic ... no thanks

 

If not using French Press method, I'd probably use the Clever Dripper, as basically, the exact same method, but since already having what I need, it would be redundant.   Plus I would need a larger one, as a bit impatient, waiting for that 1st cup, let alone, have to repeat for that 2nd cup.

 

Dripper would be handy for traveling.

 

Ability to time the steeping, major plus, and why I never really liked, used 'drippers' before, and amazed it took so long for someone to provide one that gives you control.  Use much less coffee.

 

For others, not a fan of plastic anything, they do make a Stainless Steal & Glass version ...

 

 

I didn't bother looking for less expensive one ...

 

https://www.lazada.co.th/products/reusable-glass-coffee-clever-dripper-set-filters-pour-over-coffee-maker-v60-conical-immersion-hand-brewed-coffee-drip-filter-cup-i4817501322-s19987453107.html?

 

I may have to pick one up, for when O&A

 

 

20 minutes ago, KhunLA said:

Yea, it's not exactly rocket science.  Simply fine tuning to ones taste, and how to use what ever tools one uses.

 

Have espresso/coffee machine, moka pots, French Press & simple pour overs.   Prefer French Press & filtered after.  My only requirement is Stainless Steel.  So the Clever Dripper is out, how water & plastic ... no thanks

 

If not using French Press method, I'd probably use the Clever Dripper, as basically, the exact same method, but since already having what I need, it would be redundant.   Plus I would need a larger one, as a bit impatient, waiting for that 1st cup, let alone, have to repeat for that 2nd cup.

 

Dripper would be handy for traveling.

 

Ability to time the steeping, major plus, and why I never really liked, used 'drippers' before, and amazed it took so long for someone to provide one that gives you control.  Use much less coffee.

 

For others, not a fan of plastic anything, they do make a Stainless Steal & Glass version ...

 

 

I didn't bother looking for less expensive one ...

 

https://www.lazada.co.th/products/reusable-glass-coffee-clever-dripper-set-filters-pour-over-coffee-maker-v60-conical-immersion-hand-brewed-coffee-drip-filter-cup-i4817501322-s19987453107.html?

 

I may have to pick one up, for when O&A

 

 

Hot water and plastic?

Really?

Where is the water contact with plastic when the water is poured into a paper filter?

OK, I get that it then pours out through some plastic, but that seems trivial to me. 

2 hours ago, shdmn said:

Where does everyone get their paper filters in Thailand?  Seems the best place is Lazada since it doesn't seem to be as common in grocery stores compared to the west.  I managed to find the flat bottom ones in Foodland but I couldn't find the pointy-tip v shaped ones anywhere.

In my case Lazada but I've bought some mistakes that turned out to be too small.

10 hours ago, scubascuba3 said:

I'm not sure you need a 6 cup, it holds a lot more water, i have a 4 cup, room for extra coffee if you need to make it stronger or use less water, below the valve.

 

in fact 4 cup is perfect, if necessary use a finer grind and you can make it really strong

Well some issues with that.

Based on limited research, I've learned that the Moka pots are designed so that it's OPTIMAL to fill the water to the top of whatever size pot you've got.

So I wouldn't want to mess with that.

So I would want to buy the size pot that works best for me.

I noticed the 4 cup. That might be OK but I think a good chance it won't be enough and I wouldn't want to need to do a second round..

The 6 cup is almost certainly enough but possibly too much.

Between those two choices, risking too much is a no brainer decision.

I will ask you though -- for you how many shots of espresso is enough?
I only do coffee in the morning and one or two didn't cut it.

That means with my current espresso machine, running water through it FOUR times!

The first to warm it up. Then the three shots.

That's not horrible as it goes fast, but it is a bit of a pain in the butt.

Which makes a 6 cup Moka pot tempting as that'll be just one run.

Another interesting thing I read about Moka pots is that for optimal brewing and reduced bitterness (which is a common complaint with them) you should heat up the water FIRST before putting it in the pot! Never did that before when I used the pots. Of course that would mean the pot would have it's trademark coffee orgasm quicker.