I like my Chemex. Saving up to buy a used Gaggia classic

Every morning is a pour over. V60 or chemex depending on how many cups I'm making.

Usually it's a Bialetti moka pot if I want strong coffee. But I alternate with V60/Origami and Aeropress.

Drip with local coffee, V60 with more western-style coffee.

What's the difference with flat bottoms?

I’ve been doing a kind of play it by ear, 4:6 method. I use a scale and timer but kind of listen to the flow? I’ve been thinking about how pour overs can be like espresso, where I flow profile, and so I want to have the highest flow on the first pour after wetting. Sometimes I wet the ground twice. No swirling. Idk what I’m doing really.

I rock an electric moka pot, and it's brilliant.

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...

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)

AeroPress for its versatility. I also rarely use moka pot for home lattes, it's good but not as much controllable.

Pour over, single cup Melitta ceramic cone. I use an Aeropress on travel.

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 use a supposedly nice drip basket bonavita machine. It works well, and it's still super easy to use.

DeLonghi Magnifica. 60,000 shots spread over 2 machines (according to the counter) in the last decade.

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.

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 😋

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.

Hario Switch - following a recipe I saw in the other place for high extraction.

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!

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

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!

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.

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.

Cafetiere was always disappointing, never bothered with any of the pourover methods because I couldn't see how they were any good for "milk drinks". I was never aware of aeropress really and when I did hear about it it just looked like another way of making filter strength coffee so steered clear of that.

Then I discovered the Moka pot which I used for years by cramming it with as much coffee as I could get into it which used to get pretty close to espresso strength but obviously not proper espresso.

Eventually we bought a Bambino Plus in lockdown and have been knocking out at least decent 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!