Aeropress! I actually just bought my brother one because he saw me making coffee one morning and gave me the 🤨 look. I told him to taste it and he exclaimed "damn, that is excellent coffee!" since he's used to pre-made stuff and Keurig pods.
Yeah, aeropress really is the easiest to make, clean and maintain.
I dug my aeropress out of storage not too long ago after like 5 years. it was one of my first coffee tools and I thought I moved on when I got better stuff. I gotta say it's combination of convenience and taste is still unparalleled. It still works great and immediately went back into normal rotation lol
I agree, I've tried other methods (so far only pour over and French Press) and the Aeropress is by far the hardest to screw up. I'm usually adamant on my 2 minutes 30 seconds brewing time (I set a timer) but there have been times that I've forgotten to set it and let it brew for like 5-10 minutes and it still tastes largely the same. I still haven't made a pour over that was as good as an Aeropress brew. French Press is close, but it leaves a bunch of ground coffee in the bottom of the cup.
I'll be that guy. The picture shown is cold drip. Cold brew is when you mix coffee and water and left it in the fridge for x hours.
But really, among the pictures, I'd pick Napoletana simply because I've never had them.
I think they really mean cold brew. The time says 5 hours and maybe the machine is a filter thingy after they cold brew the coffee in the fridge.
Maybe, but 5 hours isn’t much time for a true cold brew. I am leaning towards cold drip, where the ice water slowly drips onto the grounds. In the right setup maybe that would take 5 hours.
I’ve never heard of it either.
https://youtu.be/mX_OrQGFio4?si=8sj_GL5sYdmlzckJ
Edit: kinda reminds me of a Vietnamese coffee maker. Just with the integrated boiler.
What's the one that looks like a blocky duck from the side?
That looks like it makes a tasty cup of coffee. Kind of like a cross between a moka pot and a Vietnamese brew.
I let my French press simmer for 20 minutes, as recommended by James Hoffman, but only when I bought properly grinded coffee.
Edit: I just saw the video again and he said 4 + 5 to 8 minutes for a 30gm of coffee and 500gm of water. I usually do the double and maybe for that I was also doubling the time? Lmao, have been so many years doing it like this that I was sure was the way he said it should be done.
Woah wait, 20 minutes? I thought his was like... 10 minutes total afterwards. Although he did also say "you can let it go longer if you'd like" or something I think.
Is there a big difference in flavor here? I grind my own beans fairly coarsely then brew for 4-5 minutes at 200°F and that seems pretty ideal.
I'd worry it wouldn't be quite hot enough after waiting 10-20 minutes and the coffee tastes quite flavorful the way I do it, but I'd give it a try! What do you feel is properly grounded coffee for French Press?
What do you feel is properly grounded coffee for French Press?
"Please grind for French press" at the Starbucks barista lmao.
One of each
- Drink coffee
- Bitch about something coffee related
- Continue drinking said coffee
- Repeat tomorrow.
Just stop drinking the burnt non fun part of cocaine.
Just stop drinking the burnt non fun part of cocaine.
I think you had a Freudian slip there, my friend.
CHOOSE YOUR FIGHTER!
I think these days I'm all about (actual) cold brew, but a French press is great when the hot coffee mood strikes. Some day I'd like to have a cold drip setup like a Yama but that's at least half for it's aesthetic value as a sculpture.
I feel like moka pots take longer than 5 minutes, but I hate how they make coffee too so I'm probably not using them right.
I had to check half of these out, as I never heard about them. What's the pint of a Syphon? It just mixes hot water and coffey the same as pouring it in a cup. Seams needlessly overcomplicated.
You spelled Covfefe incorrectly
It's just another way to brew coffee. I found a Wikipedia page about and it appears to have been invented in 1830. Supposedly this method makes an exceptionally clear brew, low suspended solids. Looking at some pictures it doesn't seem that complicated though there are some more artsy versions that make it complicated. If you do pour over coffee as your norm then this is probably a half step longer, but if you just have a machine then this is way more complicated.
Por qué no chorreado
Filtro V60?
Un poco diferente. V60 filtra con papel y un chorreado tiene una bolsa
An Italian friend turned me into the Moka and it's been my go to every morning. It can turn my cheap store brand medium roast into something better than I can get at Starbucks (my only choice when at work). I don't like particularly dark or burnt brews.
Plus, throw another cup into my Zojirushi thermos and it'll stay fresh and hot for like 24 hours!
I grew up withbmoka and I recently discovered aeropress.. it's so much better with anything that is not 100% robusta
Thanks for the recommendation! I'll need to look into it. Around here, simply having anything that isn't drip is usually considered fancy so it's rare to get any decent recommendations, haha.
French press for me, but only because its simple. I use whatever whenever that doesn’t require a ten minute tutorial.
Espresso! I love it, can't get enough. I use a Flair 58 though, not a fancy dual boiler or anything.
Where's the drip?
Bottom left?
Respect the drip, Karen!
Permanently Deleted
An Americano is a watered down shot of espresso
They are good for fighting dehydration AND sleep deprivation, however. It has it's time and place imo- if the local coffee's bad and you're hungover maybe consider it
Think he means a red eye?
This isn't the sub for you then
Have you ever tried moka? It absolutely doesn't taste neither like an espresso or filtered coffee
