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.

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

Americano の bialetti I am drunk now though

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.

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.

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.

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.

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

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.

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. :)

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.

Espresso

Eureka Specialita Mignon

18.3G of whatever bean I want that day

Lelit Elizabeth

So damn good every morning

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

I want to move some days from v60 to something easier….. so my wife could make coffee for me once in a while lol. Apart from a machine or a French press… what good and easy?

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

Using an Aeropress and James Hoffmann’s recipe - 12g coffee, 200g water, brew for 2:00, swirl then :30 more.

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 ☕

1zpresso J-Max grinder and Cafelat Robot is my daily driver. I use 20g in and 40g out with a 5sec 2-bar preinfusion and usually get it done in about 30 sec at 6 bars of pressure. I started running at 6bars a couple of months ago instead of the classic 8 and I prefer the change.

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.

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'm using clever dripper for my manual brew, enjoying coffee bean from West Java, Indonesia. Still pulling a double shot once awhile, just when I need a (stronger) quick fix.

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've been pretty busy the past year, and most recently I've just been lazy, so lately I've just been using my French press. I have a cheap calphalon espresso machine but I guess at some point I'll clean it and use that again.

Edit to add: I also use a bialetti moka pot for laziness.