Coffee

it's an espresso strength shot!! pour however much hot water you want into your mug afterwards to get it the right volume/strength

aero and FP all seem like way more work (and things to clean) than my little plastic dohicky that holds a cone filter for pourover. Used coffee/filter goes into the compost bin, plastic dohicky gets a quick rinse. I dunno about pour over babystitting; I just fill the thing to the top with water from an electric kettle and a mugful comes out.

When travelling, I take Starbuck's Via italian roast instant for drinkable hotel room coffee.

So yes I drank Starbucks in north korea.

Sarahell, which instant espresso are you using? My favorite so far is Ferraro, Caffe D'vita second, Mediglia D'oro third.

xp FP is easy, just dump grounds in trashcan, rinse pot and the plunger/filter in sink. Takes about 20 seconds.

i kind of swear by my bialetti moka express, those stovetop espresso things. it makes a good cup - stronger than a regular coffee but not quite espresso. it's good.

― marcos, Tuesday, December 30, 2014 10:20 AM (14 minutes ago)

I completely forgot that I have one of these.

But that makes like, four ounces of coffee. I'd go through a pound of coffee in three days.

― carl agatha, Tuesday, December 30, 2014 11:27 AM (5 minutes ago) Bookmark

This is by design

Another option would be to use the AP as a de facto pourover - do one scoop (or one and a half) and fill it to the brim with water and let it drip down

No plunging means no chance of burning

I use Mediglia D'oro

I've settled on the Hario woodneck as some sort of purity / essence of coffee ideal that's not expresso

http://i.imgur.com/xmqNhyr.jpg

Cloth filter means nothing to keep in stock

No paper nothing to throw out

Only bad thing is how long it takes (you have to do two fills to get a nice 8-12 oz)

But very zen

coffee not so zen tbh

Pro tip: Most germophobes recommend keeping the cloth sock in a little jar w/ water in the fridge

But just wash it and leave it out to dry

I've been doing that for 4 months and it just smells like coffee, no mold

Keeping it in water (even in the fridge) seems like you're asking for funkiness imo

Inspired by anecdotes of coffee drinkers in SA who keep their coffee socks hanging on the wall

Used coffee/filter goes into the compost bin, plastic dohicky gets a quick rinse.

this is exactly the AP process so i think it's a tie in this regard. however you do get a satisfying little "thunk" when the puck of compressed coffee comes out the end of the AP, i could never give that up.

FP is easy, just dump grounds in trashcan, rinse pot and the plunger/filter in sink.

come on now, if that's true how come every FP ever spends 95% of its life with spent grounds in the bottom of it, just stewing

FPs certainly lead to stewing that's for sure

Ferraro is a darker roast than either D'oro or D'vita and doesn't have any crema. It seems more chocolatey to me.

however you do get a satisfying little "thunk" when the puck of compressed coffee comes out the end of the AP

That is completely OTM. I do love the puck of compressed coffee.

wait Tracer with the aeropress you have to, y'know, *press*! Pourover is just gravity, man.

i like to chew up a coffee puck and spread the resultant paste between two intact coffee pucks.

part of the draw to the chemex was that it was similar to french press but without all the gunk getting into your coffee. it is indeed slow, but I'm planning on using it mostly on weekends when I'm not in as much of a rush.

Pourover is just gravity, man.

right, i have to wait for it! waiting makes me antsy!! i'm in a hurry, man.

Protip: have a cup of tea while you wait.

come on now, if that's true how come every FP ever spends 95% of its life with spent grounds in the bottom of it, just stewing

#NotAllFP

If yr in a rush

Do an impromptu redeye each morning

buy an automatic espresso machine

Churn that first thing

Whiel you wait for yr pourover

ive had an aeropress which i use every weekend for about a year but i'm still not entirely clear on HOW to brew w it. ive read conflicting shit all over the internet which just leaves me even more confused. how do yall brew with yours? shit that makes me confused: inverted method, stopping when you hear air going through the grounds, should i be adding more water afterwards?

Think there is no right way

Don't be a prescriptive presser

Do what feels right and good my man

(note that slopping hot water and coffee grounds over your hand feels neither right nor good.)

Exactly. Preferred method is whatever gets coffee in the cup w/o damage.

yeah, you want to add water to your cup unless you just want a shot

supposedly pushing the air through the grounds extracts more of the bitter oils, but i find aeropressed coffee exceptionally smooth to begin with so i want as much of that as i can get. plus sometimes that last push creates an amount of pleasing froth on top

heh ew?

That's crema

ty, tracer

i went to the store and forgot to buy coffee and i am out and it is 0º out : /

Fuck it, making a cup

Extracting dark roasted beans with Everclear right now for the ultimate cold brew.

i can't drink brewed/drip/french press coffee anymore, it's too harsh on my stomach. and if I do have one I have to have it with tons of cream which kind of defeats the purpose. i tend to opt for lattes ie lots of milk. a good home latte is my favorite thing :)

Can you tolerate cold brewed? All the ones I've tried are so smooth and low in acid, I wonder if it would work for you? I fill mine up with creamer (coconut cream/milk mixed with some vanilla).

maybe i will give it a shot!

But you can't cold brew espresso *rimshot*

fnar

I bought some cold brew concentrate from Trader Joe's :D

it's pretty good

Hope it treats you right!

so far not even a stomach cramp :)

I much prefer the stumptown cold brew to the grady's fwiw, not that into the chicory.

Lately I have actually been sometimes using Starbucks Via Colombian instant packets in the morning when I'm in a rush, and it's a surprisingly good cup of coffee. Still do the pour-over/fresh local roasts thing at work.

bought some intelligentsia guatemalan shiz inspired by recent thread revive; kinda wish it were tomorrow already so i could drink it

I tried the TJ cold brew and didn't think it met fresh brew standards.

I saw TJs carries Jamaican Blue Mountain last time I was there and bought a can ($20 for 13 oz). It's very good but I'm not sure it's that good (compared to the Bali $9/can coffee).

After a couple of hours of reading espresso people argue and basically come down to "if you're not spending at least $1k on a grinder and machine you're a savage and even then you're still kind of a savage" I'm going to get a Moka Pot from Bed Bath and Beyond tomorrow. I liked the espresso I got from my mom's Nespresso machine so I'm guessing I don't exactly have the most delicate palette for this shit anyway.

i realized at some point a couple years ago that as far as my palate is concerned there are really only two levels of coffee, good and bad, and most important thing i can do to get from bad to good is grind beans fresh. i like the ritual of my aeropress and hario burr grinder but i dont fuck with recipes or weights or temperatures or anything, and you know what its pretty good coffee!

I didnt find fresh ground to make much difference tbh but storing grinds airtight after opening def does imo

Yeah, I just buy bags and get them ground for french press. Good enough and one less thing I have to do in the morning. I can't really tell a difference between that and grinding them immediately before.