Drip with local coffee, V60 with more western-style coffee.
What's the difference with flat bottoms?
this post was submitted on 22 Jun 2023
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Aeropress daily. Using James Hoffman's method, more or less. Occasionally I need to get the French press out.
I've been toying with the idea of getting an espresso machine. However, everyone I know who has one has gone back - sooner or later - to their previous method of brewing. And the espresso machine ends up being for special occasions. I'm not sure it's worth it at that point.
I might get a prismo for the aeropress to see if that will satisfy my "What's next?" craving...
I bought an espresso machine September last year and I have used it multiple times almost every day since then. I think the only time I have had non espresso based coffee since then is when I've been at someone else's house. If you are curious about espresso then I would recommend going to speciality coffee shops in your area and ordering espresso based drinks and seeing if you prefer them to your aeropress.
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For hot coffee a chemex for sure, but for iced my aeropress is king
(until I can get my hands on a good espresso machine)
Cheap-ass Folgers pour-over forever.
I've done all the methods and roasts and beans and blends over the years, and there is nothing more stable, dependable, and satisfying than a single cup of pour-over Folgers. With cream. Boil water, #2 filter, enjoy.
Pour over, single cup Melitta ceramic cone. I use an Aeropress on travel.
Cold brew in a Toddy. Store in fridge. Add milk/ice/hot water to taste.
I'm astounded that this is the only mention of cold brew here. It's great! Listen people, if you haven't tried this before, here's what you do: Next time you're making your daily coffee, get a jar and make cold brew at the same time. Then you can try it later when it's ready.
- put what you think is a reasonable amount of grounds in a jar
- then put a bunch more, and a little more to be sure
- fill the rest of the jar with water and put a lid on
- shake it if you want
- let it sit 12--24 hours on the counter, or 24--48 hours on the fridge
- strain the grounds out however works for you. If you're a coffee drinker, you probably have some kind of strainer that will work, but if not, you can shake the mixture (again) so that the ground sink to the bottom, and then (optional) wait a bit for sediment and then pour carefully.
I now do cold brew almost all the time. It takes the same amount of time whether you make a large or small batch, so I make 4 days worth, and over the last 2 days I start another 48 hour batch.
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I go through phases, but lately I've been mostly using a Hario Cafeor. It's basically a stainless mesh v60, and it produces incredible coffee once you get used to its idiosyncrasies. Anyone who prefers metal filters over paper should give it a try.
I definitely wanna buy some metal filters for v60. I love the full body you get with French press, and it's not really replicable elsewhere.
I use a supposedly nice drip basket bonavita machine. It works well, and it's still super easy to use.
I love my mocha pot/bialetti! I have an ancient double shot bialetti which I picked up from my parents. It works great because I can always make espresso for latte, cappuccino or what ever I feel like! Such a tiny versatile little machine. Great for students!
I'm also using a Fellow Stagg XF! It's super quick and convenient. It replaced an aeropress for me.
Wife gave me a Hario Siphon but it was too much effort to clean. I whip it out for guests, still though.
I'm personally less of a fan of espresso, so saving some money by not having a fancy machine
I'm running suuuuuper low on my Stagg filters and v60 filters, so probably going to be going back to my chemex for the next couple of weeks.
But Stagg has definitely been some fun.
I love my bialetti brikka
Bialetti brikka (4cup) 21g. of coffee 2g. Of Oolong tea leaves grinding together 200 ml. Hot water lowest flame on gas stove some whiskey 😋
I've got a Kalita that I use nearly every morning. While I have fun trying new being methods, I do a lot better with consistency with pour over.
Honestly I'm pretty happen with the inverted aeropress method. Wait a couple of mins once the kettles boiled so it's ~80°C, brew for a couple and press.
Makes a decent brew.
Although gotta say, my wife got me some fancy coffee bags ( ground coffee in a paper mesh bag), legit had me thinking about switching.
My favorite is the Hario Switch with Chemex Filters
I use the stock Gaggia classic with the barista 8-10g basket. I actually grind 7.5g of Mr Espresso Neapolitan Espresso, which is the closest I have been able to find to a real Italian espresso. The grinder is a barazza sette, and the settings give me a nice short shot of espresso after ~20s. Overall, heaven!
Hario Switch - following a recipe I saw in the other place for high extraction.
I like my Chemex. Saving up to buy a used Gaggia classic
Current go to is a Hoffman pour over cause I don't really have to think about it anymore.
Favorite method would have be the siphon pot. Once you get the timing and grind dialed in for the bean it's consistently the best tasting brew method at my disposal. Not to mention it is fun to watch while it draws down.
That's one I haven't tried yet. I have a cat that likes to destroy everything, and I find even want to introduce that to the equation yet.
I have a variety of brewers but my current favourite is my gaggia classic espresso machine. I much prefer espresso to any kind of filter brew
DeLonghi Magnifica. 60,000 shots spread over 2 machines (according to the counter) in the last decade.
My one-and-done is a full mug from my decade old Ikea moka pot. This is made with hot milk, wazzed up with the cheap little milk frother they sell. The result is a huge quadruple "cappuccino". This wires me up all day.
If I'm not up for that, I'll just make a cup or two from my areopress. Inverse method, steel filter.
Started using the Kamira a year ago. If you know what you are doing (there are many small things to do that could ruin the brew), you will drink the most delicious coffee ever. Not even a professional espresso machine could match it, no joke.
The Kamira looks like so much fun! I'm a bit worried about how to keep the water chamber dry and clean between use to prevent mould though.
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For me it's the ability to get coffee that's strong enough so that most of the cup can be hot milk. I've been chasing that for years (used a Moka pot for ages crammed with as much coffee as I could get into it + used to get pretty close to espresso strength but obviously not proper espresso) but eventually bought a Bambino Plus in lockdown and have been knocking out at least 2 lattes per day ever since (usually more if my wife is home)
Still not convinced I can get enough coffee in each shot though... I'm regretting the 53mm basket size!
I just got the Orea V3 and I gotta say, it's really turning out some great coffees!