this post was submitted on 15 May 2025
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Coffee
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There's always syndrome with a more particular, exotic, and "superior" brewing technique than your's. Pour over has gotten that way, with people debating the superiority of the same brand of paper filter based on where it was made.
I have manual hand-press espresso machine I've had for years, but my daily go-to is a cold brew. My process is
Preparing the coffee for drinking is putting a kettle on, pouring a quarter cup of brewed into a cup and topping off with boiling water.
The prep is easy and I do it about once a week; the brewed concentrate is enough to last me that long, and the day-to-day preparing a cup is almost as easy and fast as a pod machine.
It's funny that the process I used when I started with the espresso machine is far more involved and uses many more tools: scale; grinder; portafilter; newish little funnel attachment that's really cleaned up filling the portafilter; newish little stirrer that's improved the grounds distribution; tamper; rubber mat on which the tamping occurs; newish puck screen that dramatical improves keeping the head clean; espresso machine; knock box. What a laborious process, and it's only gotten more steps and devices over the decades.
But now, my daily method is just cold brewed from the fridge and boiling water from the kettle. And the only tools are a scale, grinder, and an Oxo cold brewer.