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Any brand pre ground 'Espresso` type coffee.
Empty about 6 tablespoons into a large french press (don't measure anything, just eyeball it)
Pour over hot water and stir with a wooden stick.
Microwave some milk in a mug
Pour coffee into mug
Strong, easy and nothing to faff over such as weighing beans or waiting for a $1k machine to give you 30ml of drink.
It's quick, dirty and damn tasty imo
Shoot me
Used to be a double latte or cappuccino from ol’ reliable DeLonghi Dedica, enjoyed on the porch while catching up on news.
Now it’s instant all the way, usually drunk with desperation while trying to keep the small human from killing himself in a really dumb way.
Black, bitter, strong and plenty of it.
Grind some Jose's Organic beans, into gold filter / Bunn coffee maker.
Folgers preground into ancient Bodum French press, fill with boiling water, steep 3-5min, press it and go lol
On Fridays once in a while I'll stop at a local coffee shop thats on my commute, and get a good spiced mocha.
Fresh beans from a few different local places that I like to rotate between. If it’s just me, an aeropress using 16g of coffee and 256g water, pretty standard brewing method you’ve seen a dozen times before. If me and my wife, I’ll use the chemex for the both of us.
As far as equipment goes I have a baratza virtuoso grinder and hario gooseneck kettle that have had both for years and serve me well. I have long considered swapping to an electric kettle but it’s also easy to keep using what works.
Have a digital scale, forgot the brand name, but I chose it specifically because it measures in 0.1 grams and I use it for things where that matters.
It takes 8 minutes to make coffee and 10 minutes to cool it down to circa 50 degrees celsius.
I like making myself a nice cup aswell. But most morning the coffe has to be in my system within 5 minutes of starting to make it.
I heard coffee is less effective if taken immediately after waiking up. That's why I wait for one and a half hour before drinking coffee.
Press button on the grinder, fill the water tank of my Moccamaster with 8 cups, fill in the freshly ground coffee, push the button. Five minutes later wonderful hot coffee.
I really enjoy the ritual of espresso as a little morning meditation.
Here's the current station, and the current process goes:
Turn on Bambino, load portafilter with empty "double" single wall basket into machine.
Place a small glass on the scale, turn on, spoon in 16g of whatever coffee I have that week.
Start an empty single auto-shot into the glass I'm going to brew into to heat everything up.
Dump measured beans into SK40 grinder which will typically be about "6" on its scale for good fresh coffee, or 5 for not quite so fresh coffee, and start it.
Remove, drain, and wipe portafilter, set it in the little 3D printed base I ran off to hold it level (not my design). Drop the dosing ring on. Set glass of usually dirty with fines hot water aside.
Pump the grinder bellows 3 times when it sounds empty, then turn off.
Dump grounds into basket, massage briefly with a cheap little WDT tool and tamp.
Dump glass into a waste cup I keep on hand for the purpose, wipe, and place on scale. Place scale on drip tray, and re-tare.
If I've dialed the coffee: Hold single button for ~5s of preeinfusion, release, and tap again aiming for a ~32g shot.
If I'm still working on the coffee: Get out my phone, hold single button, start timer on phone when the preeinfusion pump kicks in, tap lap and release button at ~5s, watch timer and scale aiming for vicinity of 32g/30s. Grunt and adjust the grinder in the appropriate direction if it's not close.
Stir espresso, taste, add a little milk while I make my breakfast food if needed.
Consume espresso and breakfast.
Come back to to put away the glass, dump the puck (no 3-way valve, it'll sneeze at you if you don't wait a second), and rinse the portafilter. Place it upside down on the base to dry.
The setup is a recent upgrade so I'm still pretty pleased and working on refining my technique. I've been trying different beans (mostly espresso blends from local roasters, but also some weird stuff just for fun).
I use James Hoffmann's French Press technique. This is mostly because all I own is a kettle, scale, and press so it isn't a question of what equipment I'm going to use but what technique. The technique takes a bit longer than the standard brew and immediate plunge technique but I tend to only make coffee on my day off (I hate feeling rushed to make and enjoy coffee) so it isn't a concern. I did order a manual grinder (Timemore C3) that should be arriving today so I'll get to play with whole beans and grind sizes in the future and I think I'm going to keep an eye out for an AeroPress or Moka Pot so I can expand my options and with options my go to may change.
P.S. To help combat the whole the you have to make coffee before coffee conundrum I have a coffee recipe app on my phone. So I don't have to think. I can just follow the steps and instructions complete with an on screen timer and a pleasant little ding between steps. It'll even let me make my own recipes so I'm not stuck with the preloaded ones if I want to experiment.
Enjoy the C3, best hand grinder I've owned so far!
That app sounds interesting, which one do you use?
It's called Cofi. There are other ones out there, some allow recipe sharing or store more detailed information in the recipe template, but I like the streamlined interface of Cofi.
🏆 Shout out to Cofi & author Leon Omelan for being open source without tracking or network permissions, also available on F-Droid
Ratio Six prepared with water (to the 4 cups mark) and ground coffee (35 g) before going to be on the eve. Wake up, press the button, and get delicious coffee in ~6 minutes.
Daily driver is a breville drip. Current ratio is 1200g water to 42g coffee. Usually grind the night before (gasp) so I can just press brew when I'm ready. I have a daily driver coffee that stays on hand but am always happy to grab a new bag of something interesting
Weekdays I'll make an Americano with some nicer beans, 15g in 33g out on a Decent DE1PRO with the Adaptive profile. On weekends I'll make a brown sugar oat milk latte with the same profile but some older beans if I have them since it's a milk drink anyway.
I cold brew my favorite bean the night before and enjoy it sugar free the next day. Hate the bitter.
Straight shot of espresso to wake up and check the grind for the day. Drink immediately.
Second shot is for the wife’s iced latte.
Third drink is usually a cappuccino to be enjoyed and sipped on.
Make lunch and head out the door.
Turn on my Lelit Kate, go take a shower, weigh 24.2 grams of my locally medium roasted Arabica beans, grind with a finely tuned grind setting (to get 9 bars is pressure), comb a bit and give it around 8 careful taps to get a level fluffy basket. Tamp it hard, with the priority being to stay level. Put a steel mesh on top, drive it in, push the button and wait for 27 seconds as the 2 glasses get a significantly caffeinated and flavorful coffee. Add some whole milk and ice, and serve to me and my wife, with a Belgian waffle or croissant.
Whatever whole bean is for sale at the store. Groung coarsely. Put in the French press with room temperature, filtered water. Drank about 18 hours later.
Sometimes I'll sub in better beans from a local coffee shop.
Really, hot coffee can bother my gums so that's why I drink cold brew at home.
Light roast beans, ground fresh with a Timemore manual grinder, then brewed with an Aeropress using Hoffman's recipe.
Nothing I really want to change, this is pretty great. Although I've been eyeing the Flair manual espresso makers.
I love my Flair, but the problem with it it that you often need coffee before making coffee...
Ground coffee in a french press. Pour half full of water, stir, pour again. Leave the lid off for 4 minutes, then remove the scum from the top with a spoon and press. Gets me 3 large cups that I drink with (cow-) milk until pooptime. I'd use beans here, but my wife keeps the free bags of ground coffee flowing (for reasons I cannot share) and the results are still pretty good.
If I need more coffee after this, I'll use a Philips espresso machine to make either a café latte, cafe au lait or sometimes iced coffee. I use oat milk for the latte/au lait so I can use the milk foam thingie for longer without cleaning it. At the moment I have a few mixed bags of beans brought from Kenya, so that's nice. Otherwise beans from the supermarket.
The water here is very hard, so I use filtered water.
12g of Lavazza, medium-fine grind, into Aeropress with about 2/3 full of boiling water, stir and leave for a little bit before pressing (so kinda part way between Adler's recipe and Hoffmann's recipe) then mix up to taste
Local beans pre ground, stored in the freezer to last at least a week. Then a stove top moka/cafeteria poured into a small coffee cup topped off with boiling water to make a mini long black / americano.
Espresso grind, ~20g beans (~16g if it's for my partner).
Fill the Aeropress to the top with 80C water, stir for ~10 seconds, leave it another ~10 seconds while grabbing the plunger.
Get an excellent core workout pressing it.
Chemex for two, light roast beans through a baratza encore. Been playing with a hario switch for an afternoon cup, but haven't found a big enough carafe I like that'll fit 900ml to take over the morning routine. Keep trying to fire up the espresso machine for the morning, but can't seem to make good shot without some caffeine in me already...
Aeropress: Heat water to 95°C, prep 15-16,5 of freshly ground coffee and throw it into the upside down Aeropress, add some boiling water into my cup with the filter and funnel on it (so that the filter is wet and the cup is heated), fill the Aeropress to 1/3 with the hot water, wait 40-45s, stir 2-3x, fill it up until it's full, then put the filter and funnel on it, place the cup (without hot water) on top it and then just turn it all by 180° and plunge it down.
Espresso: Turn on my Rancilio Silvia, wait 20m until its boiler is heated up, add 18g of finely ground Espresso beans into the portafilter, then look at how it it pours into my cup. Add 2/3 of a cup filled with hot water for a double shot Americano.
French Press: Take 45-50g of coarsely ground coffee, fill 1/4 with 95°C water, let it bloom for 45-60s, then stir, fill up to max, add the plunger and push it down.
