Coffee

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

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'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.

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.

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"

My cat had recently knocked my clear v60 off the counter, and so I had switched to either my chemex or Stagg XF. But when I was at my local favorite roaster, they had just gotten in a shipment of red V60s, so I snagged one, as well as two different bags of Ethiopian beans.

Feels good to be back to my favorite conical brewer!

So I have been grinding in my Fellow Ode at 4.1, with SSP burrs. Getting the water up to 98C, and following Hoffmann's v60 recipe for some particularly tasty brews.

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.

Espresso

Eureka Specialita Mignon

18.3G of whatever bean I want that day

Lelit Elizabeth

So damn good every morning

Americano の bialetti I am drunk now though

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

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.

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'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.

Grind each morning (currently on an Ethiopian kick), then through a BUNN drip. It's not as good as those special one-off coffees, but I've found its the best balance of energy vs. enjoyment

My favorite coffee at home is using a modded Gaggia classic with a DF64 grinder, I'm pretty happy with the espresso it makes. But half of the times I use an Aeropress with metal filter to brew a coffee that I can be sipping for longer while working, and also for convenience since this thing needs virtually zero cleaning and maintenance. I've been using Aeropress for almost a decade and I always take it with me on vacation, together with a Hario hand grinder.

Early morning coffee before everyone is awake - beans ground with a 1zpresso Q2 and brewed in an aeropress, using a modified James Hoffman recipe for a small strong 'shot' with some oat milk over ice.

Second cup when I can make more noise - beans ground with a Rocky, shot pulled with a Silvia. Not the most elegant setup, but it is exactly what I hoped for when I got it 3 years ago. Also prepared with some oat milk (1:1) over ice.

It may be heresy, but I love my Philips LatteGo 3200 super automatic. It's what I use most days. On days I feel Iike truly experiencing my coffee, I use a Timemore C2 grinder and Aeropress.

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.

It’s been pretty hot where I’m at, so I’ve been making a lot of cold brew. Recently got the XL Aeropress and make a large batch for the day. Extra fine grind, an almost 2:1 water to coffee, and a few minutes with room temp water makes a very passable cold brew concentrate super fast

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

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’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

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.

Currently using a V60 + Aeropress. Going on holiday soon so maybe I'll bring the Aeropress along.