Home brewing the ultimate Cafe Sua Da : where in LA/SGV/OC must I go to get the secret ingredient?
Some of the best CSD is SUPER bitter (almost astringent), SUPER sweet (but *doesn't* taste like saccharine) and a little "thick/creamy" with a good mouthfeel. I can't quite get there (I'd rate my homebrew attempts as 7/10)
I use longevity brand condensed milk, and have used Trung Nguyen premium blend preground in the metal cans (tried cafe du monde, not as good)
I use 3 tspns of coffee in a metal drip filter, and 2 tspns of milk.
I have real problems w/ consistency: I can't get my coffee to brew at the same rate.....sometimes the water flashes through and sometimes it drips, and I can't correlate which makes a better cup….(I've tried playing w/the screw top on the filter etc, and it's inconsistent)
I can't replicate the superbittersupersweet at home - if I use too much coffee it gets too bitter, too much milk too sweet and I can't balance them out….it also doesn't have that mouthfeel……. I'm sure the cafes I get it from aren't using 5 tpspns of coffee and 5 tsp's of condensed milk
. Any suggestions ?
People talk about the aeropress: is there a particular one that works?
I saw this thread http://chowhound.chow.com/topics/751463
Haylp. I Need bittersweet coffee nirvana at home!