For hot coffee a chemex for sure, but for iced my aeropress is king
(until I can get my hands on a good espresso machine)
Usually it's a Bialetti moka pot if I want strong coffee. But I alternate with V60/Origami and Aeropress.
Bialetti brikka (4cup) 21g. of coffee 2g. Of Oolong tea leaves grinding together 200 ml. Hot water lowest flame on gas stove some whiskey 😋
Been going with a Clever stripper + paper filter for 7 years. Very consistent, no fuss.
EDIT: *dripper. Hahaha! I don't think you can get consistent and no fuss with a stripper.
Not any stripper, just the clever ones.
I'm also using a Fellow Stagg XF! It's super quick and convenient. It replaced an aeropress for me.
Wife gave me a Hario Siphon but it was too much effort to clean. I whip it out for guests, still though.
I'm personally less of a fan of espresso, so saving some money by not having a fancy machine
I'm running suuuuuper low on my Stagg filters and v60 filters, so probably going to be going back to my chemex for the next couple of weeks.
But Stagg has definitely been some fun.
DeLonghi Magnifica. 60,000 shots spread over 2 machines (according to the counter) in the last decade.
My favorite is the Hario Switch with Chemex Filters
I use the stock Gaggia classic with the barista 8-10g basket. I actually grind 7.5g of Mr Espresso Neapolitan Espresso, which is the closest I have been able to find to a real Italian espresso. The grinder is a barazza sette, and the settings give me a nice short shot of espresso after ~20s. Overall, heaven!
Started using the Kamira a year ago. If you know what you are doing (there are many small things to do that could ruin the brew), you will drink the most delicious coffee ever. Not even a professional espresso machine could match it, no joke.
The Kamira looks like so much fun! I'm a bit worried about how to keep the water chamber dry and clean between use to prevent mould though.
My one-and-done is a full mug from my decade old Ikea moka pot. This is made with hot milk, wazzed up with the cheap little milk frother they sell. The result is a huge quadruple "cappuccino". This wires me up all day.
If I'm not up for that, I'll just make a cup or two from my areopress. Inverse method, steel filter.
For me it's the ability to get coffee that's strong enough so that most of the cup can be hot milk. I've been chasing that for years (used a Moka pot for ages crammed with as much coffee as I could get into it + used to get pretty close to espresso strength but obviously not proper espresso) but eventually bought a Bambino Plus in lockdown and have been knocking out at least 2 lattes per day ever since (usually more if my wife is home)
Still not convinced I can get enough coffee in each shot though... I'm regretting the 53mm basket size!
I love my Flair Pro. I like being able to dial in my pressure profile (basically extraction flow) by hand depending on the beans or just my mood. Other wise I’m a stainless moka pot guy.
Hario Switch - following a recipe I saw in the other place for high extraction.
I like my Chemex. Saving up to buy a used Gaggia classic
Seeing lots of comments from people taking their coffee seriously. And here's me, happy with instant coffee!
Although I have been on a journey from instant coffee, drip, Nespresso, espresso machine and finally back to instant. Albeit still using the espresso machine here and there. Seems like I could try a few new things from the comments here.
That's what this community really should be about! Having fun with the coffee we have, but having even more fun with the journey to the next best cup. I know I'm constantly trying and learning new things.
While instant isn't as good as a fresh brew of coffee, the real problem I have with instant is that the probability of finding something awful is very very high. And the awfulness can be so so much worse than random beans done in a random drip machine.
What's your own instant favourite right now? I've found some decent stuff with Cafe Direct and Clipper/Marks and Spencer, but could always find more (and potentially better) options.
I rock an electric moka pot, and it's brilliant.
Drip with local coffee, V60 with more western-style coffee.
What's the difference with flat bottoms?
If you've got about 25 minutes, Lance Hedrick actually made a video pretty recently about exactly this topic!
Yikes. a 25 minute video. I'll try and skim it at least, thanks!
This is the bit that gets into flavor differences: https://youtu.be/m7G7gAber7Q?t=425
The main takeaway being that conical brewers are often said to emphasize perceived acidity more, all else being equal.
From a practical standpoint, the thing with flat bottom brewers is that you're either using wave-style/ruffled filters which will have high bypass (more water escapes the brew process) or you're buying a whole extra thing (filter negotiator/smusher) so that you can smoosh your filters against the walls of the brewer to get less bypass.
Another thing to buy? XD The usual method in a conical of wetting the filter doesn't work with a flat bottom I guess?
Thanks for the time stamped link, will give that a watch now! Less perceived acidity sounds good though, I don't like sour coffee.
You can use the kalita wave style filters normally with just basic wetting, you'll just get more bypass. (Which isn't inherently bad.) I recently got an Orea V3 and have been using it with Kalita filers and enjoying the brews quite a bit.
The ones that need a negotiator/smusher are the flat circular filters which allow low bypass.
Another approach would be to go for something like the Tricolate or Next Level "zero bypass" brewers. Those are flat bottom but are designed to take a circular filter at the bottom kind of like how aeropress does.
I go through phases, but lately I've been mostly using a Hario Cafeor. It's basically a stainless mesh v60, and it produces incredible coffee once you get used to its idiosyncrasies. Anyone who prefers metal filters over paper should give it a try.
I definitely wanna buy some metal filters for v60. I love the full body you get with French press, and it's not really replicable elsewhere.
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