Edit: so it turns out that every hobby can be expensive if you do it long enough.
Also I love how you talk about your hobby as some addicts.
Edit: so it turns out that every hobby can be expensive if you do it long enough.
Also I love how you talk about your hobby as some addicts.
Coffee.
I blame James Hoffman entirely.
Within a year I went from:
Drinking instant coffee at home, but really enjoying “proper coffee”
To
Buying a cafetiere (~£15) + preground coffee
To
Buying a Nespresso (~£60 on offer) + pods
To
Buying a budget espresso machine (~£120) + preground coffee
To
Wasting my money on a cheap manual coffee grinder (~£50) + beans
To
Immediately replacing it with an entry level Sage grinder (~£170)
To
Buying an entry Level “proper” espresso machine (~£700)
It took me a good 2-3 weeks of practicing and dialling in before pulling a good shot of coffee that I’d actually want to drink, but by that point it was also about learning a new skill, learning how different aspects of the process affect the end result and learning how to make all sorts of different espresso-based drinks.
My girlfriend thought I was nuts at first, but a year or so later even she agrees it was worth the investment. I still for the life of me can’t get the hang of latte art though.
The problem is now though that I’m a waaaay more critical of coffee from coffee shops, because I spent a long time making bad coffee whilst learning!
Espresso is the line I won’t let myself cross (and I don’t have the counter space lol), but the $350 for the Kinu M47 was hard to swallow.
Plus side, it’s also a great espresso grinder if I do ever eventually head down that road.
Me too. Besides, I have just enough space for my AeroPress. Gettin a machine of any type would make it difficult for me to do other things in my small kitchen.
Besides, I’m not entirely sure I would appreciate the flavors I can get out of coffee using an espresso machine. I’ve tried a bunch of different drinks at several cafes and I just don’t see the value in owning a machine like that. AP coffee is just fine or even really good as long as you use the right type of beans.
Aww cmon, you might be able to find a used flair lever machine for under $100 like I did, and then it’s game over
Similar but different : tea! You go from cheap bagged tea to going down the rabbit hole of loose leaf variations, temp control kettles, brewing vessels and brewing styles.
Have you reached the gaiwan stage already?
I have! …then full circle back to grandpa style. I still use a gaiwan from time to time on the weekend but I like bringing a container up with me at my desk without needing to refill constantly.
I agree but disagree on it being expensive.
I have a temp controlled kettle that only cost like $40, some really nice french presses from thrift stores, and a couple really nice pots ranging from iron to ceramic but they were a one time cost about 10 years ago.
You can cold brew tea in a big mason jar and strain with a dollar store strainer even.
The scale for weighing was expensive but is super useful in a kitchen anyways.
So the expensive part of Tea is mostly just the tea but that varies all over and is down to taste preferences and marketing. And per glass is pretty negligible in cost. As long as you aren’t buying like the aged fermented monkey picked stuff.
Tea is a lot about patience and remembering organization of steps to get it perfect and that can be prohibitive but not cost if you don’t want it to be.
You raise good points. The expensive part for me was the discovery aspect. Once you know what you like it’s not bad but the learning part…trying all the different greens and oolongs and pu’er and black teas - that was a little nuts at the beginning.
Now I have about 10 varieties that I like for different occasions and I stick to those and it’s not too bad.
Biggest splurge for me was an ember mug. Im a little embarrassed by how expensive it was, but honestly no regrets. Perfect temp tea for hours.
Nice! Never be ashamed of a purchase you actually use.
But yeah I still spend money trying a different tea flavor all the time but I know where and what my cheap Chinese greens are and have to make my own English breakfast tea but that’s because I’m not importing stuff and it’s easy enough for a flavor I can’t get otherwise
Don’t forget to get that pretty Fellow Stag just because it is pretty and no other reason whatsoever
I genuinely almost did!
Not branched out into different brewing methods yet though. I’ve already claimed enough kitchen surface space, my GF will kill me!
We will get it eventually, we’re just delaying the inevitable. hahah
Time to start roasting your own coffee!
That is the next level in this hobby.
It’s actually quite easy. I wrote a post about this a while back: https://sh.itjust.works/post/2040870
I like coffee but don’t consider it a hobby. I just started roasting my own because it gave me more control/variation and green coffee is cheaper.
What’s your " proper" espresso machine?
Not op, but ours is a Lelit Elizabeth dual boiler. Not cheap but I expect it to last like our Gaggia Espresso Deluxe did, about 15 years. I could’ve gotten away with a single boiler, truth be told but the ability to preinfuse (in a somewhat proper way) depends on it. Non negotiable was the PID temp control. Timed shots is nice to have.
But really I could’ve spent more on the grinder and less on the machine. The grinder I first got wasn’t up to the task of espresso. Didn’t have the range of settings and the grind quality was subpar. Had to get one a year later (grr) and settled on the Eureka Mignon Silencio. The flavor profile is so much clearer (this was obvious from the first shot I made with it) due to grind quality and it has stepless adjustment. So I can dial in the shot pretty well. Timed grind is nice too.
But damn what a lot of money for all this. Still worth it. It’s not much over 10-15 y. And it pays for itself quickly. I can have an espresso drink every day that is far better than many places offer and it costs significantly less even for the super expensive, fancy beans.
Sage Barista Pro. Definitely an entry level machine, but I’m very happy with it… I’m not invested enough to go for a dual boiler or higher end machine quite yet - They start to get very big and very expensive very quickly, and I have limited space.
I have an ECM Classika. Though when I get a house I want to replace it with a Decent :x
I would say budget restaurant class?
Also would like to know the machine you went with, you’re quoting GBP so same country
If you don’t want to splash out too much to start with, I can highly recommend the Beko bean to cup machine for about 250. I’ve had mine three years now and it produces better coffee than any shop
Sage Barista Pro. Really happy with it to be fair.
It goes on sale fairly often so you could save £100 or more on the price I quoted.
Could you elaborate? I’m a chef so I’ve helped myself to a fair few coffees from the big espresso machines and I’ve found it easy every time, and the coffee very potable indeed. Just haven’t got the hang of foaming milk yet.
I’m still learning myself, but it’s potentially because the machines are already warmed up and the grinder is “dialled in” for the beans on offer. One very important aspect (among other things such as temperature, pressure etc) with espresso is the grind size, which will need adjusting between different bean types and roasts. Everything else being equal, a grind that’s too coarse will let the water through too quickly and give you an under-extracted “sour” tasting coffee, whereas too fine and the water moves too slowly and you end up overextracting (and/or choking the machine) and it gets very astringent and bitter tasting; not pleasant at all.
Alternatively, they could be using a pressurised portafilter, which give much more consistent results, but do take away some control and limit the end result. If it’s a high end machine though it’s probably an unpressured filter basket.
Edit: Also the roast makes a big difference to how difficult it is to pull a good tasting espresso. Many restaurants/ chains use fairly dark roasted beans which are generally a lot more forgiving than lighter roasts. At least that’s been my experience.
This is why I appreciate my “tea hobby”. For minimal investment, you can get a lot of bang out of your buck, and it doesn’t need to go as hog-wild as fancy coffee or wine or beer.
Dry loose leaf tea is just relatively cheap to be snobby over, compared to coffee and other things.
Get an electric kettle for $40-70, a $20 teapot…and you won’t spend more than $100-$200 year for some tea (if you drink a LOT of it) that is head and shoulders better than ANYTHING in the grocery store.
Like, you can have a giant improvement in the quality of your tea for not too much.
You CAN go hog-wild and spend lots and lots…there are fancy expensive teas to be had…but even if you don’t it’s still way better than grocery store teabags.
I do enjoy my tea… I think it might be my next rabbit hole to go down. I just got back from a business trip to China, and was gifted a few different black and green teas, loose and bagged. Really enjoying them so far.
I really want one of their…uh… Tea tables(?), which has a tap and temperature controlled kettle and drain built in. I’d drink so much tea…
Before diving into this hobby I was worried that I might not be able to tolerate the type of coffee that happens to be available to me at some random gas station or cafe along the way. That hasn’t been a problem for me yet, but how about you?
Having spent some time experimenting with my AeroPress, I have learned to notice some basic flavors and notes, but I wouldn’t call myself a experienced coffee taster yet. I can tell the difference between light and dark roast. Trying to tell the difference between two expensive coffees is usually very difficult for me, so I guess gettin an espresso machine might not be worth it yet.
Not really been an issue for me either. I’d say I notice more now when a coffee is slightly under/over extracted, but I’d probably have noticed it tasted 'weird" before and just not known what was wrong. That said, I’ve found it to be very rare. A lot of places just use quite forgiving dark roasts that are a LOT easier to make than more lightly roasted beans.
Oh, so that’s why I can’t seem to find any cafe making good light roast. Every place seems to love dark roast, super dark roast, ultra-mega-hyper-dark-still-smoking-black-hole-shade roast.
About a month a go I went to my local cafe and asked if they’re selling coffee beans. They had some options, so I bought a bag of their lightest. Back home I tried it out and it tasted rather dark to me. I compared it with a cheap store brand that is labeled as roast level 1, and the taste difference was significant. Their lightest is probably like level 3 or 4, which is nowhere near what I’m looking for.