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.
Typical routine:
- weigh out 18g beans and grind
- into the basket, WDT, tamp
- pull a shot in the 40-50g range
- enjoy as an espresso or steam some milk for a nice latte
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.
Tea. Earl Grey. Hot.
- get a teaspoon and a half of instant coffee into the least dirty cup
- put two Splenda
- put half warm and half regular water
- chug in a few seconds
- profit
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’m usually completely naked.
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 200F.
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
200 degrees??
Lol meant F
I am learning, reading these comments, that I am a crazy coffee nerd…
I use my 1Zpresso handgrinder (the best sub 1000€ grinder I’ve tried, IMHO) to grind my ultra light roast 20€ 250g frozen coffee beans, then go through ridiculous puck prep, and ultimately make the thing in my manual lever flair 58.
I really want to get something with a smaller diameter though, because I recently tried my mother’s DeLonghi machine with a 48mm diameter, and it was surprisingly good, despite the bad temperature management.
I’m an espresso guy though, and I can only really enjoy very good medium-light or good light to very light roasts nowadays. And preparing those well is very difficult. I actually don’t really recommend the flair for it, because the temp doesn’t stay that consistent (and it’s 58 mm).
The most important thing with espresso is not how much your machine costs or even how nice your grinder is, though. It’s 10000% your beans. I get new, different beans every week to month depending on how much coffee I’m drinking. I almost never get the same beans twice. Only specialty coffee from a select few roasters. Only 250g bags, always freeze them immediately. They are ridiculously expensive but have improved my quality of life immensely. I am a coffee nerd – worship the bean.
The first line about “best sub 1k grinder” should’ve clued you in to being a bit of a nut. Lol that’s a very intense setup.
Damn! I thought I “had a system”… I would love to try one of your espressos.
I didn’t even know “ultra-light roast” existed, but now I am curious.
I’m interested in your beans and freezing process. I’ve never seen gradations of light roast or frozen my beans. Are you getting generally more longevity after freezing? 250g would only last 5 ish days if my wife and I are both having coffee every day.
I will say that I’m an espresso guy when I’m in Europe and for maybe a month after, but I always end up back at plain old drip coffee because I want the volume. It does seem like that may put a limit on the quality of the cup though.
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
Upside down Aeropress, ideally with freshly ground beans from a vacuum container. Boil water, let it stand to cool down to 90 C, pour small amount in to aerate for 30 seconds. Pour rest in, close with double paper filter (pre-rinsed with some boiling water). Leave 1 minute. Slowly press. Dash of whole milk.
Oh man, makes me want one now.
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
I get roasted grinded what ever coffee beans I boil it till its not foamy any more and doesn’t splash around I boil again with cardamom added I drink 1 liter then switch to matteh
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.
Based on weather and season I drink espresso, Moka pot or frappe.
