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.
Extracting with water should work better. You can heat up the water close to 100 °C to speed up the extraction. If you use milk, you can’t heat it up that much without running into all sorts of issues. If you use temperatures that are reasonable to milk (55-60 °C), those temperatures would be super low for extraction. That’s why milky drinks use water for making a highly concentrated coffee (espresso) and then mix it with milk.
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.
Are you sure this isn’t ground not instant
It says it’s ground coffee right in the package. This isn’t going to make no matter what the OP tries.
You’ll need to do something like a pour over or use a traditional coffee pot for this
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
I know someone who bought a bad batch of coffee. It was dirt cheap and tasted like water. You just had to compensate by using an obscene amount of grinds to produce a little bit of something that is almost drinkable.
I’ve also bought some old coffee that was just barely within its shelf life. It tasted awful, but I guess you wouldn’t notice if you always use lots of creme and sugar. I drink my coffee black, so the only way to make it barely tolerable was to use 2-3x the normal dose and use an aeropress to make a super fast extraction. The longer the extraction takes, the more bad stuff will end up in the cup.
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.
