Americano の bialetti I am drunk now though
this post was submitted on 01 Jul 2023
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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.
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 got a chemex and love iced coffee... Talk to me about this "brewing over ice" method?
Basically you just take some portion of the water in your recipe (I usually do 40%, personally) and replace it with ice. So, you're effectively brewing a very short ratio, but diluting it to be the same as your normal concentration. Since your extraction will drop, you may need to grind a little finer or do a little more agitation to compensate.
Chemex is still one of my favorites. You first enjoy a meal or drink with your eyes, and the Chemex is easily my most beautiful piece of coffee hardware. I just love the classic look of it.
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.
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.
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.
That's a beautiful looking machine, I can see why you'd want to get that! I still don't know which machine I'm going to get, thought I think I want to start with something like the flair 58 and maybe a nanofoamer.
Very much considering going manual for the cost, but also I love the look of the manual espresso machines.
I bought a Bellman that can steam because I didn't like the foam I got with a nanofoamer. But to be honest it's a lot of effort for steamed milk and the way it brews coffee is very hit or miss too. Bit of a learning curve.
My routine:
- grind beans using cheap hand grinder
- put grinds into French press
- add hot water
- wait
- pour into cup
- drink
I don't measure or time anything. Every cup is delicious.
French press is my most common way to brew for myself. I like that I can make enough for just one cup at a time.
I also like to do espresso if it's the middle of the day and I don't wanna spend 10 minutes in the French press.
Where are my Jura peeps at?
Pricey but I love my Jura and it makes a great cup of coffee.
Ditto Ghostx. I also do James Hoffman’s AeroPress recipe. If I’m making for more than myself, I do the AeroPress AeroPress recipe which allows me to distribute the coffee more evenly and it makes a nice, crisp and snappy cup!
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.
I would highly recommend taking a peak at James Hoffmann's method. I feel it has been the most efficient method in removing that sludge at the bottom of the cup.
The sludge is the best part tho
I bumped into that method while doing a quick look into tips for brewing with a French Press. I may give it a try one of these mornings I'm feeling like taking things at a more leisurely pace.
So I gave James Hoffmann’s method a shot this morning. I think I prefer the his method (and recipe) from a flavor perspective independent of any silt reduction. From the reduction of silt perspective it was a significant improvement but not silt free. I think I need a larger press since my tiny press makes getting in there with a spoon a bit awkward and I’m probably disturbing the silt in my efforts to get a full mug’s worth. I suspect using a larger press at half capacity would help with both issues.
I'm glad you enjoyed it! If you are looking for a suggestion, I have the Fellow Clara. It's a bit pricey, but it has been absolutely awesome.
I honestly just love Fellow products, I have yet to be disappointed by anything they've made. To be fair though, I know many have been dissatisfied with their Carter line of travel mugs, as many have gotten a roasted garlic smell in the mug that they can't get rid of. But I've currently got 4 of them, and haven't experienced it once.
That's a nice looking press. Yet another thing to add to the backlog of coffee toys to potentially buy. :)
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.
I use a hario switch. Basically a v60 but with a switch like clever. Pretty versatile
Me too. I love thé hario switch. More forgiving than the V60 and you can try so many receipe...
I've been pretty busy the past year, and most recently I've just been lazy, so lately I've just been using my French press. I have a cheap calphalon espresso machine but I guess at some point I'll clean it and use that again.
Edit to add: I also use a bialetti moka pot for laziness.
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.
My dad gave me his old krups that he's had for forever and just never used, but I'm still learning how to effectively use it. I can at least brew with it but I have not mastered the milk steaming yet, so I've been leaning into more basic ice coffees. 1 shot of espresso + eyeballed pour of caramel syrup + 7 ice cubes from my small tray + rest of the cup with milk. Once I start narrowing what beans I like/what I like about them, I'm hoping to refine my process a bit better, but I have some beans that my FIL roasted and I gotta say, all coffee tastes better having been roasted and brewed with care. :)
I use a modified rancilio silvia. It has a PID with the boiler set at 216°F. I also have it moded for pre-infusion. I do a 10 second pre-infusion and a shot time of ~27 seconds. 20 grams in 40 grams out. There is an awesome local roaster, light house roasters, they have a variety of beans to choose from. I'm still learning and chasing that perfect shot.
I'm just more curious than anything, but why do you have the boiler set for 4 degrees above boiling?
It seems to produce a better tasting shot. That also seemed to be a temp that outputs water at around 195 at the grouphead. I am not sure if it is normal to set the boiler temp in that range. I would love to hear what is normal if my temp isn't. I have also thought that my PID might not be perfectly calibrated.
Just using my aeropress at home. I do also have a Clever dripper that I use now and again, but I just feel the aeropress is more convenient for me.
I am in the market for a coffee machine, just need to work out where the hell I can put it in my kitchen
I brew coffee in AeroPress using James Hoffman's recipe. It's simple and produces tasty results.
The AeroPress is my daily driver, simple and delicious.
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.
So as a foreigner who has lived in Japan for 15 years, what is Japanese iced coffee, specifically? Really weak instant coffee with coffee cubes mixed in? I'm not trying to be rude I honestly don't know
I'm using James Hoffman's recipe as found here. I can't say that weak instant coffee with coffee cubes sounds particularly enjoyable!
it’s hot-brewed strong directly over ice
@nikmis But Japan so polite, so clean! Iced Coffee is water and americano type coffee, sometimes espress mixed with water. If you want the good stuff go for the latte one liter cartons with sugar and milk in em. That's what Richard Sensei drinks (apparently).
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.
Have you tried larger batches? I'm a big fan of Hedrick's recipe but found it tricky especially on the Orea when doing 500mL
I tried a 30:500 batch this morning, and it actually turned out surprisingly well first try. I definitely had to be a lot more aware of my pouring rate, and should probably go a click courser. I think the grind size is probably the biggest factor for a brew this big.
Nice, thanks!
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"
The coffee cherry is the fleshy fruit portion of coffee that surrounds the bean. Usually removed pretty soon after harvest from my understanding. Sounds like they are using something similar to carbonic maceration, which I usually associate with wine. Sounds yummy!
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
This year's yirgacheffe from my local roastery has the most amazing blueberry smell. I've never even imagined coffee could smell like this. Last year's harvest from the same farm (I think) was more on the floral side but was still amazing.
I want to move some days from v60 to something easier….. so my wife could make coffee for me once in a while lol. Apart from a machine or a French press… what good and easy?
The Hario Mugen works pretty well with one-pour recipes, so that's one of the easier options for a pourover.
Flat bottom brewers (Kalita/Orea/Timemore B75) are probably more forgiving than a V60, but not necessarily easier in terms of the number of steps / workflow. Aeropress would probably fall into this category as well.
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