Coffee

I brew in a Chemex!

I like how I can brew for like 3 people at a time or just myself. Now that it's summer, I've been brewing Mexican Chiapas over ice nearly every morning.

Americano の bialetti I am drunk now though

I brew coffee in AeroPress using James Hoffman's recipe. It's simple and produces tasty results.

Espresso

Eureka Specialita Mignon

18.3G of whatever bean I want that day

Lelit Elizabeth

So damn good every morning

I've been replying on my v60 daily now, never fails to make a good cup! Maybe I'll make an aeropress once every so often each month for a change.

Recently started making Japanese style iced coffee and that's been fantastic for the warm weather!

I have also been experimenting with a Flair Neo, but I've yet to make something I'm entirely satisfied with.

As already mentioned, James Hoffmann is a treasure.

I own a french press, but I have been using it only for a tea. On weekdays I make my morning coffee with an AeroPress. For the weekends I have a Chemex after I got after I realised even my unrefined hand brew is better than any automatic coffee maker can do. Actually this is my second Chemex, because a huge chunk splitted somehow from the first after a year amfya half of use. If it happens again, I will get V60 or something else more durable. I also have a 2 cup Bialetti moka pot for making milk drinks.

There is a semi-automatic espresso machine at my work place but that has only convinced me it's not worth the hassle and dialing in a good cup is really difficult.

I stopped using milk with filter coffee at home when I switched to bying whole beans and found out coffee can be actually good as is when you don't buy the bulk pre-ground stuff. And in last few years there have been a lot of local roasteries popping up and I found out I really like the juicy and maybe slightly sour natural processed ones. But I'm too stingy to be always bying the best stuff, also you need to have a baseline to compare the good stuff :þ

My current grinder is a Fellow Ode. A bit more pricier than I thought I would get, but it was the only reasonable upgrade immediately available when my Wilfa Svart broke.

The coffee shop I go to had these beans that were soaked in cherries before they were roasted or something? I need to read the label again but I've been liking them.

Edit: the label says "the seed is left in cherry, sealed in a bin, CO2 buildup creates pressure, this imparts fruity flavors to the seed. The seed is them removed and processed where it dries in cherry"

I'm really keen to buy a proper machine in the next year or two. Thinking something like the Quick Mill Pippa.
I was doing V60 for a while but Aeropress is my go-to now, even for an instant "coldbrew" in a pinch.
Bodybrew Bod for cold brew. Love it, so easy to use, so easy to clean.
Normally I use a Bialetti 1 cup, but lately I've been using a second-hand Irmel moka pot I found. Had to buy a new gasket for it.

I use a hario switch. Basically a v60 but with a switch like clever. Pretty versatile

My dad gave me his old krups that he's had for forever and just never used, but I'm still learning how to effectively use it. I can at least brew with it but I have not mastered the milk steaming yet, so I've been leaning into more basic ice coffees. 1 shot of espresso + eyeballed pour of caramel syrup + 7 ice cubes from my small tray + rest of the cup with milk. Once I start narrowing what beans I like/what I like about them, I'm hoping to refine my process a bit better, but I have some beans that my FIL roasted and I gotta say, all coffee tastes better having been roasted and brewed with care. :)

Where are my Jura peeps at?

Pricey but I love my Jura and it makes a great cup of coffee.

I very between the aeropress, one cup v60 and the wife's beans to cup machine depending on mood and how early it is

Hario Switch, using Tetsu Kasuya's recipe, which works out to be somewhat less fussy for me than James Hoffmann's one cup V60 recipe.

For iced coffee, it's Japanese iced coffee all the way, or cold brew with a French press using cheaper beans when I don't have the energy to brew a pourover.

I’m about a month into brewing with a V60 (ceramic). Wouldn’t say I’ve perfected anything yet (coming from French press). Currently brewing a local roaster’s medium roast at 15 to 1, Baratza Encore now set to 13. Making a couple cups at a time. Hopefully will have some time to research methodology a bit more and get more comfortable toying with formula and approach.

My routine:

1. grind beans using cheap hand grinder
2. put grinds into French press
3. add hot water
4. wait
5. pour into cup
6. drink

I don't measure or time anything. Every cup is delicious.

I've been on a Turkish coffee kick last week after an ethno trip to central Bulgaria. 2 tbsp of extra fine ground coffee (Mehmet Efendi works great, also my local roastery made me a floral/chocolatey, blend if you're into specialty) in a cezve (about 150ml).

Stir before putting on the stove on medium-high heat. Do NOT stir after this point. Just before the water starts boiling, it will foam a little, remove the foam with the cezve off the stove, with a teaspoon and move it to your cup. When it boils for good slowly pour half of it in the cup and put it back on the stove for another 15 seconds. Pour slowly again. Wait for 3-4 minutes to cool and settle and enjoy. Do mind the coffee grounds at the bottom. Drink as is or with lokum, or a biscuit to the side.

If you want to sweeten the coffee, do so as you add the coffee powder, NOT afterwards.

I'm using a small (12 oz) Bodum french press. 1:12 ratio with a 30 second bloom and 4 minute additional steep. The procedure seems to work fine to my tastes but I'm still getting a feel for it since I've only used it a half dozen times so far.

Got a Breville Barista something or other and have been using it daily for 2-3 years now. I am by no means good at this, but I have the morning iced drinks for my wife and I perfected.

We usually get our beans from the Atlas coffee club thingy and rarely have a miss from them. When we recently found some beans from them we LOVED (some honey processing one) we managed to get some more bags of it from them and during that process found out that when they roast and package the beans, they're shipped out within a few hours of a batch being finished. I honestly expected them to be older than that, which everybody tells me is a bad thing for espresso. So that was cool.

I prefer hot coffee, but I want a milk drink in the mornings and can't be bothered to steam milk within minutes of waking up. What a pain. But hey, iced works well enough.

I've really been enjoying my Bialetti brikka pot. It turns out that the trick with that pot is that you shouldn't fill up the water reservoir all the way up to the valve, because then it overheats easily.

Technivorm Moccamaster

Depends on the mood a bit, mostly a variety of Moccamaster machine, Bialetti or small French press. Cheaper Beans for the machine, and the quality stuff for the two others ☕

Currently enjoying the comfort and familiarity of where my coffee journey really started: Ethiopian natural ground in 1zpresso K-Max and brewed with Hoffman’s Ultimate v60 Technique in a clear plastic v60.

I’ve recently been using a Timemore B75 dripper with Kalita 185 filters. I use Lance Hedrick’s Ultimate Pourover Recipe with good results so far on a 21:350 brew ratio. As for beans, I have a Guatemalan open right now that I’m grinding at around a 3.0 on a Fellow Ode with 2.0 burrs.

With the B75, I’m able to grind a bit finer than the recipe suggests and still get a fast drawdown.

Currently I'm definitely in that "got a new Orea" camp : D

I got my "negotiator" a couple days ago and have been trying to get the hang of using it with flat filters. (I got some of the hilariously expensive sibarist ones to try.) It's a little fussy to get everything situated, especially compared to the very easy workflow of the Mugen that has been my main brewer.

Today it's already pretty warm here so I did a batch of iced coffee using Rogue Wave's Doi Seket. 55 on the ZP6, 28 grams of coffee, 300g of water, 200g of ice, doing a simple 5 pours of equal size.

This coffee has been a bit tricky to brew for me, with a papery astringency that has been tricky to avoid, so I dropped the temp down a little bit in brewing, which seems to have helped somewhat.

Aeropress loosely following James Hoffman's recipe at ~18g/300ml. Using a Knock Aergrind at 1:8, and the Aeropress stainless steel filter.