My perfect coffee:
- fill bottle of the same volume as my press with water.
- pour ~10% of it in the electric kettle, and start it.
- put two (or three) full teaspoons of light roasted fine ground coffee in the press
- the water boiled. pour it into the press.
- put remaining cold water in kettle, start it again.
- shake the press a bit so coffee hydrates and foams. Cover the press.
- grab a coffee paper filter (circle) fold it in “pizza-like” shape 4 times and cut the outer skirt, so the new radius is about 1cm larger than the press filter.
- rest of the water is boiling now, pre-water+coffee mix has no foam. Fill press with water.
- put the paper filter on top, and insert the plunger so that along all the inner circumference, the paper filter is between the press inner wall and the plunger.
- press the coffee very slowly, don’t rush it at all. It will take you a solid minute or a bit more.
Now you have crystal, non acidic, and flavorful golden coffee. I usually pour a cup immediately, and put the rest in an all-metal insulated little bottle.
I divide the water in two parts to quickly get rid of the foam under the paper filter. Foam makes the pressing way slower. If you have time, you can immediately boil the whole water volume, but leave the coffee mix covered for 5-10 mins and the foam will be gone by then.
Black
Two ways.
At the office: instant mix, coffemate and Splenda with boiling water.
At home: drip coffee from an ancient Black and Decker mixed with milk and Splenda.
Mocha pot, but I don’t drink it myself
I take a full kettle, boil it, take it off the stove, mix in 5 teaspoons of coffee, boil it a bit again, mix, pour half in the thermo, half in my cup. No sugar.
Start kettle set to just below 90 degrees. Put what looks like the right amount of coffee at the moment into french press. Pour water into press when it’s at temp. Wait 5-10 minutes and drink.
Typical routine:
- weigh out 18g beans and grind
- into the basket, WDT, tamp
- pull a shot in the 40-50g range
- enjoy as an espresso or steam some milk for a nice latte
I’ll grind up 40g of kona coffee beans, put them into the percolator with 10 cups of water. Once it’s ready, I’ll add three ice cubes with about 4 cups of fresh coffee to my mug. Brings it to a nice temperature that I can drink it right away without scalding myself. Gives me 2.5 mugs of brew, and usually when the second mug is half done I’ll add the remaining coffee into the mug to bring it back up to temp.
I get roasted grinded what ever coffee beans I boil it till its not foamy any more and doesn’t splash around I boil again with cardamom added I drink 1 liter then switch to matteh
Based on weather and season I drink espresso, Moka pot or frappe.
Drip.
In a cheap drip coffee maker.
On occasions I do a pour over.
This, plus filtered water and freshly ground illy intenso. The coffee is somewhat costly. But I’m spending less than 10% on coffee now than when i was making weekly/daily trips to the barista.
60 grams course ground coffee in a reusable filter, submersed in 700ml water for 24 to 30 hours in the fridge. then take out the filter, use smaller amounts and dilute to preference. works better with medium roast
Tea. Earl Grey. Hot.
I have a Chemex pour over carafe with a coffee sock.
I hand grind whatever bean I’m feeling, my favorite is an unwashed Ethiopian I can only get a few months of the year.
Heat distilled water in my gooseneck to 200F.
Do the pour over thing.
And put it into my ember coffee mug to sip on slowly.
I do it very manually for two reasons. One is of course flavor preferences but also because it helps me stick to one cup a day because I’m lazy and won’t want to spend the energy to make more. Lol
200 degrees??
Lol meant F
