fusioPick your extraction method!
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.
pacologyI 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.
Looks like you’re right. Does five hours seem anywhere near enough for cold brew, though? I typically aim for around 36 hours.
I typically do 18 hours. I’ve found longer than that the coffee tends to taste off.
36 hours…that’s got to be some bitter coffee.
I’ve had overnight coldbrews, so five hours definitely sounds viable.
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.
youtu.be/mX_OrQGFio4?si=8sj_GL5sYdmlzckJ
Edit: kinda reminds me of a Vietnamese coffee maker. Just with the integrated boiler.
How To Use A Neapolitan Coffee Brewer
GrayoxFrench Press Gang!
Represent!
No filters so there’s no ongoing costs and I get them tasty bean oils. Easy to clean, cheap to buy, the French Press does it all, unless you want espresso.
Am I doing something wrong. They are a pain in the ass to clean. Don’t get me wrong I love my french press.
I guess it depends on your definition of clean. I use the classic Bodum French press, so your mileage may vary (some cheap presses catch more grounds in the screen area).
I wash the glass carafe like any glassware, and then simply rinse and wipe the press itself under the tap without soap throughout the week. Once every couple of weeks, I’ll dismantle the plunger and thoroughly clean it with dish soap to remove any stains.
Por qué no chorreado
verde.vientoFiltro V60?
Un poco diferente. V60 filtra con papel y un chorreado tiene una bolsa
What's the one that looks like a blocky duck from the side?
The Giant KoreanThat looks like it makes a tasty cup of coffee. Kind of like a cross between a moka pot and a Vietnamese brew.
NGL - they all taste the same to me, with the exception of espresso because that’s an entirely different drink.
An Americano is a watered down shot of espresso
kttnpunkThey 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
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.
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.
MashedTechYeah, aeropress really easy the easiest to make, clean and maintain.
I have had mine and use it all the time for about 15 years now. Still works great. I just rinse the stuff off and leave it in the dish dry rack.
Yep. I love other methods too but aeropress seems to be the easiest method to get a consistently good cup of coffee. It’s not the best but that’s not what you’re looking for everyday.
HamartiogonicIt’s a very forgiving method, unlike the moka pot. If you use a scale, and keep all numbers reasonable, the result will be reasonably good too. Finer details don’t really matter very much unless you’re highly trained in tasting finer flavor notes. Most people can’t tell if the temperature, particle size or extraction time was a little bit off.
Moka pot is a very different beast. It’s very easy to go from delicious coffee to bitter rat poison in a few seconds if you’re not paying attention.
I personally find the Moka pot to be more consistent for me personally, as long as you keep the temperature from getting to high and take it off the heat before the bubbly too hot water comes out it’s bang on. With an Aeropress I could never figure out how to make it well consistently.
If you keep on using your moka pot that way, you can get great coffee every time. You just need to keep an eye on it. Unfortunately, it’s very easy to screw it up, whereas with the areropress screwing it up requires borderline criminal negligence. As long as you weigh the grinds and water, AP produces very consistent results for me. If you happen to be an experienced taster, you can probably notice if the grind size, temperature or extraction time is a little bit off.
I’ve tried a bunch of side-by-side comparisons and I can tell you that I’m not quite that experienced, so I don’t need to worry about the finer details that much. As long as both weights are within a reasonable range, the coffee ends up being really good every time.
The Aeropress is dead simple: I haven’t found much of a difference, taste wise, when using 14 to 18.5 grams of beans. I usually stick with 18.5g at a relatively coarse grind size (65 on my DF64 if that means anything to you, it goes from 100 which is really coarse to 1 which is extremely fine, like for Turkish Coffee, well below espresso, which is usually in the 12-15 range), grind my beans fresh, and use boiling water since I largely drink medium or light roasts. I let it brew for 2.5 minutes and it’s damn good every time. I’ve even let it brew for like 7 minutes when I forgot to set a timer, thinking it was going to be disgusting swill and it was only a bit bolder than what I was used to. It’s pretty hard to mess up an Aeropress brew IMO.
I have yet to use a Moka Pot, but I have used it’s hardcore big brother, the 9Barista Espresso “machine”. I don’t use it often because it’s a bit of a pain in the ass, it takes like 10 minutes to make a single shot of espresso since there’s no moving parts (except for the valves) and you have to heat up a huge chunk of steel on a stove. My brother looked it over and said it’s essentially a reverse Whiskey still.
That thing can easily go from “this is pretty good” to “OMG WTF happened?!?” pretty quickly since it’s damn near impossible to standardize all the variables (temperature, brewing time, grind size, bean type, water quality, etc…). I’ve had it for like 2 years now and it’s pretty rare for me to have a good cup of espresso from one roaster to the next. I use Trade Coffee, so my coffee roasters are different with every bag I get.
Oh, you have one of those. I think I’ve seen a review of it on YT. Seems like the type of machine that requires some skill to operate successfully.
Yeah it’s more of a novelty. It’s a pain in the ass to use effectively and to get a consistent shot of espresso out of. I don’t use it often because it takes like 10 minutes of prep and brewing to make something I’ll drink in 30 seconds.
I’ve tried multiple different recipes for pour overs and they always come out too acidic or “off”. I can’t seem to get it to brew long enough while pouring the water, it seems too delicate and easy to screw up. It’s pretty hard to screw up an Aeropress brew.
sqwv60 easier to clean
I find it harder to make good coffee. It can definitely make great coffee but you need technique.
Agreed, I don’t think I’ve ever made a good cup using a v60 and multiple different recipes that was comparable to a cup I made with the Aeropress.
That’s why I have my coffee shop to which I go for coffee.
I like to have my coffee when I wake up, in my own house, and not pay 3x the price for it 😉
I disagree, the Aeropress makes a nice puck of coffee which can easily be ejected out. The only thing you have to clean off is the oil (if you want, I never use soap and water, just water to give it a quick rinse). With a v60 the coffee grounds can get stuck in the mesh if you’re not using a paper filter, and if you are, it’s about the same cleanup, just wash off the oils and let it dry.
aeropress with normal paper filter, pick up the grounds and dispose, only the cone to wash, done. aeropress pop the grounds, scoop remainders on the plunger, wash the 3 pieces. no argument on the ease of brewing though, aeropress gets you 90% of the way there with almost no skill required
I just bang it out on the trash can after I eject the puck.
I even bought one for my parents house when I stay there and visit.
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 convince 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.
driving_croonerI let my French press simmer for 20 minutes, as recommended by James Hoffman, but only when I bought properly grinded coffee.
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.
Steep, surely? Simmering for 20mins would ANNIHILATE much of the flavor.
Coffee grinded for French press is really big, it needs a lot of time to extract the flavors, and after 20 minutes the temperature is just right.
Simmering means you’re probably putting it on a stove top trying to keep it just below boiling temp.
Is that what you’re really doing? Or are you steeping?
Oh thank you. English is not my first language, sometimes make errors like that.
What I mean is that I put the coffee on the press, put the boiling water and let it there for 20 minutes.
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
Just stop drinking the burnt non fun part of cocaine.
TheGreenGolemJust stop drinking the burnt non fun part of cocaine.
I think you had a Freudian slip there, my friend.
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.