Aeropress! I actually just bought my brother one because he saw me making coffee one morning and gave me the 🤨 look. I told him to taste it and he exclaimed "damn, that is excellent coffee!" since he's used to pre-made stuff and Keurig pods.
Yeah, aeropress really is the easiest to make, clean and maintain.
I even bought one for my parents house when I stay there and visit.
v60 easier to clean and maintain
I disagree, the Aeropress makes a nice puck of coffee which can easily be ejected out. The only thing you have to clean off is the oil (if you want, I never use soap and water, just water to give it a quick rinse). With a v60 the coffee grounds can get stuck in the mesh if you're not using a paper filter, and if you are, it's about the same cleanup, just wash off the oils and let it dry.
I find it harder to make good coffee. It can definitely make great coffee but you need technique.
Agreed, I don't think I've ever made a good cup using a v60 and multiple different recipes that was comparable to a cup I made with the Aeropress.
I dug my aeropress out of storage not too long ago after like 5 years. it was one of my first coffee tools and I thought I moved on when I got better stuff. I gotta say it's combination of convenience and taste is still unparalleled. It still works great and immediately went back into normal rotation lol
French Press Gang!
Represent!
No filters so there's no ongoing costs and I get them tasty bean oils. Easy to clean, cheap to buy, the French Press does it all, unless you want espresso.
Am I doing something wrong. They are a pain in the ass to clean. Don't get me wrong I love my french press.
I guess it depends on your definition of clean. I use the classic Bodum French press, so your mileage may vary (some cheap presses catch more grounds in the screen area).
I wash the glass carafe like any glassware, and then simply rinse and wipe the press itself under the tap without soap throughout the week. Once every couple of weeks, I'll dismantle the plunger and thoroughly clean it with dish soap to remove any stains.
I'll be that guy. The picture shown is cold drip. Cold brew is when you mix coffee and water and left it in the fridge for x hours.
But really, among the pictures, I'd pick Napoletana simply because I've never had them.
I think they really mean cold brew. The time says 5 hours and maybe the machine is a filter thingy after they cold brew the coffee in the fridge.
Maybe, but 5 hours isn’t much time for a true cold brew. I am leaning towards cold drip, where the ice water slowly drips onto the grounds. In the right setup maybe that would take 5 hours.
Looks like you're right. Does five hours seem anywhere near enough for cold brew, though? I typically aim for around 36 hours.
I typically do 18 hours. I've found longer than that the coffee tends to taste off.
36 hours.....that's got to be some bitter coffee.
I've had overnight coldbrews, so five hours definitely sounds viable.
I’ve never heard of it either.
https://youtu.be/mX_OrQGFio4?si=8sj_GL5sYdmlzckJ
Edit: kinda reminds me of a Vietnamese coffee maker. Just with the integrated boiler.
What's the one that looks like a blocky duck from the side?
That looks like it makes a tasty cup of coffee. Kind of like a cross between a moka pot and a Vietnamese brew.
I let my French press simmer for 20 minutes, as recommended by James Hoffman, but only when I bought properly grinded coffee.
Edit: I just saw the video again and he said 4 + 5 to 8 minutes for a 30gm of coffee and 500gm of water. I usually do the double and maybe for that I was also doubling the time? Lmao, have been so many years doing it like this that I was sure was the way he said it should be done.
Steep, surely? Simmering for 20mins would ANNIHILATE much of the flavor.
Coffee grinded for French press is really big, it needs a lot of time to extract the flavors, and after 20 minutes the temperature is just right.
Simmering means you're probably putting it on a stove top trying to keep it just below boiling temp for 20 minutes.
Is that what you're really doing? Or are you steeping?
Oh thank you. English is not my first language, sometimes make errors like that.
What I mean is that I put the coffee on the press, put the boiling water and let it there for 20 minutes.
Woah wait, 20 minutes? I thought his was like... 10 minutes total afterwards. Although he did also say "you can let it go longer if you'd like" or something I think.
Is there a big difference in flavor here? I grind my own beans fairly coarsely then brew for 4-5 minutes at 200°F and that seems pretty ideal.
I'd worry it wouldn't be quite hot enough after waiting 10-20 minutes and the coffee tastes quite flavorful the way I do it, but I'd give it a try! What do you feel is properly grounded coffee for French Press?
What do you feel is properly grounded coffee for French Press?
"Please grind for French press" at the Starbucks barista lmao.
CHOOSE YOUR FIGHTER!
I think these days I'm all about (actual) cold brew, but a French press is great when the hot coffee mood strikes. Some day I'd like to have a cold drip setup like a Yama but that's at least half for it's aesthetic value as a sculpture.
I feel like moka pots take longer than 5 minutes, but I hate how they make coffee too so I'm probably not using them right.
One of each
I had to check half of these out, as I never heard about them. What's the pint of a Syphon? It just mixes hot water and coffey the same as pouring it in a cup. Seams needlessly overcomplicated.
It's just another way to brew coffee. I found a Wikipedia page about and it appears to have been invented in 1830. Supposedly this method makes an exceptionally clear brew, low suspended solids. Looking at some pictures it doesn't seem that complicated though there are some more artsy versions that make it complicated. If you do pour over coffee as your norm then this is probably a half step longer, but if you just have a machine then this is way more complicated.
Por qué no chorreado
Filtro V60?
Un poco diferente. V60 filtra con papel y un chorreado tiene una bolsa
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