I like to think I know a little about coffee, but this thread shows that I don't really know anything. My brew method? I have a shitty little $50 espresso maker I got as a birthday gift a while ago, and use that to make the best damn lattes I've ever had.
use that to make the best damn lattes I've ever had.
Hey man, that's all that matters
Great idea! I use a La Pavoni Europiccola (lever espresso machine) when I have time, Bialetti Moka pot or pour over when I don't.
I've wanted a Europiccola for so long but I've currently had a Cafelat Robot for the last year and a half. Did you get a new one or vintage?
I’ve got a stupidly expensive espresso machine and several stupidly expansive grinders. I used my machine every day for about 5 years. But lately I’ve been pouring water from my kettle into a plastic cone like my dad did in the 80s. Haha. Full circle. I’ve upped my bean quality though.
Hey, pour over is just a good old classic. You can't really repeat the ritual or flavors you get with it anywhere else. And sometimes the most simple is the most enjoyable.
Bialetti Moka pot. I switched from espresso to the moka pot over a year ago and it is my favorite brew now.
This thread is demonstrating one of my favorite things about the coffee community: There is a fundamental semi-seriousness, acknowledgement of diminishing returns, and awareness of varying tastes in (almost) all quarters. A lot of gear-heavy hobbies take themselves way too seriously, but the coffee folk with an $8000 La Marzocco espresso setup, with a $7 plastic cone and a kettle, and waiting in front of the microwave with a bottle of instant and a spoon are all just trying to have a pleasing coffee experience.
My fancy, ritualistic coffee is a shot of espresso in the morning, usually prepared like a Brauner with a dash of milk inversely proportionate to how well I did at making the espresso that day.
A few weeks ago I upgraded from my old (ca. 2010) Lello Arite 1375 Chinese thermoblock pressurized basket "espresso" machine and Capresso Infinity grinder combo ($140+90+accessories) that were kind of mediocre to start with and literally falling apart by the end, to a Brevelle Bambino and Turin SK40 ($350+200+accessories) and have been delighted by the additional ability to play with parameters (and occasionally revolted by the results while I was getting my bearings). The old set up produced a long-tuned pleasing thing that may or may not technically count as espresso, but in retrospect may have been a relative of the extraction optimum from that "Systematically Improving Espresso" paper from a few years ago. The new one is full grind-controls-infusion espresso experience. The bambino is "nice for the price" and has a delightfully fast heat up and surprisingly good steam wand for when I'm feeling foamy, but slightly annoying manual shot controls. The SK40 is just great so far, my only tiny complaint is that every now and then I have to give it a little rock to get the last of a dose of beans out of the feed cone.
I also really enjoy how this setup is sitting in superposition of ($600 is an absurdly expensive way to make coffee | $600 is absurdly cheap to make real espresso).
Home espresso is never really practical, but I find the ritual of preparation deeply pleasing (weights and ratios and times and gadgets! Instant feedback! Total focus!), and enjoy the experience of varying parameters.
I also drink a fair amount of Instant when I'm out during the day, I've been recommending Mount Hagen to everyone who will listen lately because it's like $10 a jar and so much better than any of the other instants I've tried.
...and I have a coworker with an office aeropress that I sometimes play with, and I want but have no real reason to have one for home. The super clean immersion brew is a really interesting way to experience a coffee, and of course one never has enough coffee paraphernalia.
This is easily my favorite response, and a clear representation of just loving coffee for coffee. From the extreme scientific end of it, to just needing that caffeine fix in the middle of a long day, to the intrigue of trying something new.
Thanks for the response and a walk through your day in caffeine.
Amusingly, for the last several years I pretty much only have two significant caffeine doses in a normal day, typically coffee shortly after I wake up and at around 2 in the afternoon.
I used to slowly creep my consumption up until I had to painfully detox myself down once or twice a year, but I've been trying to be more consistent and mindful about that. It's also made me more thoughtful about having good coffee at the times I have coffee.
...and I've been listening to/reading a lot of James Hoffmann and his slightly florid self affacing style while I was learning the new setup, and it's creeping into my writing.
I love this comment! And that you aren't an instant coffee snob. Sometimes we just want a quick fix too. The problem with instant coffee is that the quality can be so varying, with some being downright awful. I've liked Cafe Direct's Macchu Picchu blend, as well as Clipper/Marks and Spencer (I'm sure they're both from the same manufacturer) heavier roasts, especially the decaf, but I'm always on the look out for more. Will check out your recommendation if possible.
French press. Pre-heat with boiling water before adding freshly ground coffee. Slowly pour water at 95 degrees over the coffee. Stir with wooden spoon, insert lid and let stand 5-10 minutes. Slowly press plunger to bottom. Serve and enjoy.
Right now it's aeropress and it will remain aeropress until I make a shit cup or have a bad morning, then it'll switch to v60 and repeat the same process until I switch to chemex. Then, eventually we will come full circle back to aeropress and start everything all over again. The circle of life. The ouroboros of my morning coffee, if you will.
My second cup of the day is and will always be an espresso.
My go to is my trusty v60. I used to scale and weigh everything before grinding. Now I just eyeball everything.
I replaced my Flair Pro with a Rancilio Silvia (which I have since modded because I can never be content in my coffee process). And for non-espresso drinks, a Hario V60
I know pour over is seemingly the norm at the moment but I'm still chugging along with my 10 years old Bodum stainless steel french press. Tastes fine to me and keeps the coffee hot decently long. Though I've been pondering to do the additional step of pouring it through a Hario filter and see if it refines the taste any further.
full automatic Seico Espresso machine for coffee/late with a seperate milk frother. (it's digusting if it's in the machine itself)
And a Dripr cold brew with a dripfilter and water reservoir for cold brews
Still have to experience more ways to brew, French press I remember from being little but haven't done it since.
French Press was my entry into truly good coffee, and it's still one that I love to go back to.
Cold brew in a Toddy. Store in fridge. Add milk/ice/hot water to taste.
I love my Flair Pro. I like being able to dial in my pressure profile (basically extraction flow) by hand depending on the beans or just my mood. Other wise I’m a stainless moka pot guy.
At home, it’s a cheap pour over setup. In the summer I’ll sometimes do a Japanese iced coffee pour over if it’s hot. (Just adjust the ratio and start with ice in the pot.)
At work it’s a flair 58.
Camping it’s a moka pot.
I've been looking at the flair 58 as a potential entry into espresso. I have a JX Pro, which I have read should be serviceable to grind for espresso.
How have the shots been on your 58? Only complaints I've heard are in relation to preheating, anything else that you love/dislike?
Cold or hot, V60 is my jam.
AeroPress enjoyer
Majority pourover (Mugen most often, V60 sometimes, and I just got an Orea that I've used a couple of times so far), espresso if I'm feeling up to it (Uniterra Nomad), usually as a small milk drink or sometimes an aerocano, occasionally straight espresso. If I want a milk drink and don't feel like actually dealing with espresso workflow, aramse sofi south indian filter.
Majority of the time the Aeropress gets used, but I have a French Press I will break out a couple time a month.
Just an old school Bonavita with Melitta style filters. I can't appreciate the added subtleties of pre-infusion or even pour-over over a good drip.
Back when I did cold brew, I just used a French Press, which works pretty well.
My Cafelat Robot is my daily driver and on the weekends I add in a couple of brews from my Chemex. At this point in my 20-year coffee journey those are all I need.
I make myself and my wife two espresso each per day. I use a DF64 flat-burr grinder and a Gaggia Classic Pro with flow control and PID. I roast my own coffee and prefer Ethiopian Dry processed beans.
French press, but using our boy James Hoffman's method. If I do it how I initially learned, I find my coffee turns out too acidic and dusty. With his method it's amazingly good.
Though if I need to make a large amount of coffee, filter coffee.
Seeing lots of comments from people taking their coffee seriously. And here's me, happy with instant coffee!
Although I have been on a journey from instant coffee, drip, Nespresso, espresso machine and finally back to instant. Albeit still using the espresso machine here and there. Seems like I could try a few new things from the comments here.
That's what this community really should be about! Having fun with the coffee we have, but having even more fun with the journey to the next best cup. I know I'm constantly trying and learning new things.
A lovely red Technivorm Moccamaster. One with a glass carafe.
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.
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.
Manual brew? V60 and flat bottom if at home (use them alternately), Aeropress if on the road.
Been going with a Clever stripper + paper filter for 7 years. Very consistent, no fuss.
EDIT: *dripper. Hahaha! I don't think you can get consistent and no fuss with a stripper.
I'm no coffee snob. Gas station dark roast, little cream no sugar. Under a dollar in a hurry.
Hey man, sometimes you just need that bittrr punch of caffeine. Ain't nothing wrong with that.
200g coffee on a cheese cloth bag, 1600g water, mix and chill for 24 hours. Optionally stir half way through. Serve over ice.
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