My perfect coffee:
- fill bottle of the same volume as my press with water.
- pour ~10% of it in the electric kettle, and start it.
- put two (or three) full teaspoons of light roasted fine ground coffee in the press
- the water boiled. pour it into the press.
- put remaining cold water in kettle, start it again.
- shake the press a bit so coffee hydrates and foams. Cover the press.
- grab a coffee paper filter (circle) fold it in “pizza-like” shape 4 times and cut the outer skirt, so the new radius is about 1cm larger than the press filter.
- rest of the water is boiling now, pre-water+coffee mix has no foam. Fill press with water.
- put the paper filter on top, and insert the plunger so that along all the inner circumference, the paper filter is between the press inner wall and the plunger.
- press the coffee very slowly, don’t rush it at all. It will take you a solid minute or a bit more.
Now you have crystal, non acidic, and flavorful golden coffee. I usually pour a cup immediately, and put the rest in an all-metal insulated little bottle.
I divide the water in two parts to quickly get rid of the foam under the paper filter. Foam makes the pressing way slower. If you have time, you can immediately boil the whole water volume, but leave the coffee mix covered for 5-10 mins and the foam will be gone by then.
60 grams course ground coffee in a reusable filter, submersed in 700ml water for 24 to 30 hours in the fridge. then take out the filter, use smaller amounts and dilute to preference. works better with medium roast
I have a Chemex pour over carafe with a coffee sock.
I hand grind whatever bean I’m feeling, my favorite is an unwashed Ethiopian I can only get a few months of the year.
Heat distilled water in my gooseneck to 200c.
Do the pour over thing.
And put it into my ember coffee mug to sip on slowly.
I do it very manually for two reasons. One is of course flavor preferences but also because it helps me stick to one cup a day because I’m lazy and won’t want to spend the energy to make more. Lol
This, plus filtered water and freshly ground illy intenso. The coffee is somewhat costly. But I’m spending less than 10% on coffee now than when i was making weekly/daily trips to the barista.
Stainless steel moka pot. KitchenAid grinder. Naviera cuban roast coffee beans.
Grind medium, fill bottom of the pot with 160F water, put the filter basket on and fill it with the ground beans. Screw on the top part and precipitate a pot of strong coffee. Heat some milk in a mug and pour coffee over it. Enjoy.
If work day, fill thermos with the black coffee and a mason jar with whole milk and take those to work to make 2 big lattes. At home someone usually grabs what is left after I make one.
Thanks for the inspiration. I really need to pay attention to my coffee again. Usually I insert a cartridge and press a button.
My kids are home from college and really like cold brew, so I’ll try to remember that tonight as a fresh start
Thanks! This made me happy. Let us know how it goes
Tea. Earl Grey. Hot.
me personally i like to put the tea in the screen-door ball thingy and pour hot (not boiling) water on it and oh shit i made tea let me try again
Some sort of Philips machine. Beans and water go in, coffee comes.
16.4 (somewhere between 16 and 17) grams of light-roast, freshly ground coffee in about 280 ml of cold water in a French press (no paper), left to steep overnight in the refrigerator.
In the morning, I add about 200 ml of choco soy milk.
It tastes almost like dark, cold chocolate and, thanks to the soy (as a thickener), has the same mouthfeel.
I don’t like the taste of coffee.
During the work week, I grind my beans at home & bring them to work, where I use an old style drip coffee maker (think Mr. Coffee) to make two pots - the first pot using preheated water from our water filter system, the second pot using cold once the heating element inside the machine is already hot.
During the weekends, it’s a mug of water into the microwave and a spoonful of instant.
Just toss a pod in
Is your cup a reference to your motivation level wrt cleaning your kitchen?
40g of beans (usually medium roast) into my ariete grinder, water to the 8 cup line of the Breville, run the “gold roast” routine. I’ve played a little with seeing my own bloom time and pour over speed and I couldn’t really tell a difference with grocery store coffee beans and tap water.
I hate acidic coffee. My BIL imports and roasts his own beans and it seems like acid is one of the goals or something, but I just dont like it at all.
I just use a machine nowadays, but I also have a French press (the one in your photo, as a matter of fact!) so I may have to give this method a try.
Now you have crystal, non acidic, and flavorful golden coffee
What part of the process makes it non-acidic? I always assumed that was just a property of the beans used.
I think it is just the light roast, and maybe not “over cooking” the beans (like with those coffee pots)
Light roast coffee is actually more acidic. Dark roast is more bitter. Cold water brewing reduces acidity and the heat element on a normal coffee pot increases bitterness.
Then I have not the smallest idea
Put coffee and water in the brewer Press on Wait Drink
-
Size 1 v60
-
Size 2 filter paper
-
freshly ground beans
-
large coffee mug
-
put the filter in the v60 and place on top of the mug.
-
add a dash of boiling water to moisten the filter paper, discard the water
-
add 15g ground coffee, add 50ml hot water (just off the boil), wait 30 seconds, add 250ml hot water (off the boil).
-
put the v60 in the sink, and the grounds in the food waste.
-
take the mug to the desk and stare at the meeting blankly.
-
