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How do you make your coffee?

 
Steward of piddlers
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Drip? Pour over? French press? Moka pot? Cold brew? Siphon?

People really impress me with the many different ways they fix their morning cup of joe.



Do you make coffee at home? How do you do it? Is there a Permie way of going about it perhaps?
 
pollinator
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I used to do a pour-over every morning. Light-roasted beans ground medium-fine, filtered water brought to 210˚F, first a "bloom" pour just to get the grounds wet, wait 30 seconds, then pour over the rest. Drank black of course.

But as much as I loved that routine, it took time and my wife begged for years to simply get a programmable percolator, which we did this past December. Now I use the same ground beans but they are prepared by the robot and waiting for me when I wake up. (Actually the khhhhh of the percolator finishing up is what signals to me to get out of bed.)

Now I will sometimes do a pour-over for company, or later in the day if me or my wife are in a mood for something fancy. Anyone who asks for cream or sugar with this is given a hurt look.

(At the other extreme, sometimes after dinner, instead of dessert I will just mix 190˚F water into a mug with a spoonful of instant decaf...but that must always be taken with 1/2 & 1/2.)
 
Ned Harr
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BTW the image in the OP reminded me, coffee has a most interesting history--it has not always been universal and instead was very much tied to various places and times! Wikipedia's summary is good; I learned what I know from an episode of In Our Time, one of my favorites: https://www.bbc.co.uk/programmes/m000c4x1
 
gardener
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i haven’t been a coffee person since coffee told me that we shouldn’t spend time together anymore, back in 2000, but my wife has a pour-over most mornings, beans just ground with the same hand-grinder that she grew up with her mom using.
 
Timothy Norton
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I have been a 'standard' drip coffee person for a while. The machine stores so much water, heats it, and drips it into some grounds held in a reusable filter. I sometimes wonder if I am more excited for the coffee for me or the grounds for my compost.

I wake up, press the on button, shower, then pour a cup.

I've been musing getting a stainless steel pour over dripper. Maybe one of the fancy ones with the wooden collar and glass base?

 
pollinator
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If i was a boastful person i'd say light the beans on fire toss them in my mouth grind them with my teeth them pour boiling water into my mouth and shake my head and swallow, but that would be a lie... usually i take the grounds put them in a tea ball screen thing and put it in my mug of hot water.  After trying some mushroom tea with uncle mud I have been switching my morning cup of Joe to some variant of tea... i try to find locally sourced stuff or better yet things my kid pulls from the garden to make the brew. Hibiscus, stevia with mint is my current favorite. coffee does not hype me up or calm me down, sadly caffeine does nothing for me so it has become more about the warm soothing flavor and not the exact beans.
 
master rocket scientist
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We did pour-overs with fresh roasted beans for 40 years or more.
I still make Liz's coffee that way, but for me, I now use an Aero Press.
My coffee roaster started offering macchiatos for a dollar... I got hooked.
I tried and tried to make a pour-over taste like one at home, with no luck.  
When I asked Randy how I could make these myself, he said, "Well, you could buy a $3000 Expresso machine."
Or you could buy one of these  Aero presses for $35...
This has won awards around the world for making a superb cup of coffee.
I purchased one, and he was right!
Fast, easy, and it can be an expresso, a macchiato, or an americano!
I highly recommend them.
 
pollinator
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At home using a machine that looks to have come from NASA.  I don't have my certification yet . . .  Travelling either a French press (for Motel stays) or when camping, the Italian expresso pot (that's a 3-part device, water in the bottom, coffee grounds in a small container in the middle and the 'receiver' on the top.   I've also been a fan of the single cup drip-filter - now re-purposed for my dyeing exploits.   Whatever device - always taken  black.
 
pollinator
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I use a stainless steel french press here at Wheaton Labs. It's an excellent design with a screwed-on bottom section, sealed with a silicone gasket, that comes off for easy cleaning.

When I travel, I use a 5-cup auto-drip coffee maker that i store in the car.

I've noticed that pour-over is a popular coffee style for several of the Permies folks I've visited recently. I'm curious to know what makes it the apparent go-to method for so many. If you're a pour-over-er, please share your thoughts.
 
thomas rubino
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With a pour-over, you control the temperature, the amount of water, and the coverage of your grounds.
Unlike Mr Coffee, who is scalding hot and drips in the same spot.
 
Rusticator
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John loves the Ninja coffee maker. Meh. I am a French press kind of gal. I tried the pour-over, but just don't have the patience for it, *particularly* before I've had coffee. We both enjoy the (couple hundred?) espresso machine, but we don't really use it, much. We bought an electric kettle, and take that & the French press with us, when we travel, because I've seen too many videos of what some folks do to/with hotel coffee makers. I'd love to get an aeropress, like Thomas has, too. It would be much less tempting to buy those expensive coffee shop lattes,  if I knew I could make them, in the hotel, for a one time $35, plus the beans. Thing is, working in the coffee shop, even though it was only for 8 months, I got pretty dang good at making them with the big, ancient, commercial machine. Learning to use simpler, modern home equipment was a bit of an adjustment.
20210815_085616.jpg
Big, ancient, commercial espresso machine, I learned on
Big, ancient, commercial espresso machine, I learned on
 
Ned Harr
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Stephen B. Thomas wrote:I've noticed that pour-over is a popular coffee style for several of the Permies folks I've visited recently. I'm curious to know what makes it the apparent go-to method for so many. If you're a pour-over-er, please share your thoughts.



Foremost I liked the simple elegance of it: no moving parts (and only 2 parts at that!), cleaning involves just a quick rinse of the carafe and cone, etc.

And it's not just having control over each part of the coffee equation, since by various means you can control those in other brewing methods, but with a pour-over that control is very straightforward and direct.

Plus as I mentioned, there's a nice little ceremony in unfolding the fresh paper filter, placing it in the cone, spooning in the coffee, heating the water, doing the pours, watching the angle of the shadow change on the beautiful foamy surface as it descends...very meditative.
 
pollinator
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We've got a countertop espresso machine with a grinder built-in, and it does a good job. Before that I also used an AeroPress for years, I wore one out and got another! Until the day that... the nice grinder that I had burnt up!
The espresso machine had already arrived, maybe the grinder was like "WTF, cruel world!"
I think the AeroPress coffee was better.
 
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Fresh ground using a hand grinder. Pour over using a cloth filter. I used to use a French Press. Either way, I just can't wrap my head around regularly using disposable paper filters. Also, I'm cheap.
 
steward
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I am not a coffee aficionado, coffee connoisseur, or a coffee enthusiast, of fancy coffee.

I only drink a half cup a day because i water it down and mix with chocolate drink mix.

So my method of making coffee is with a cheap coffee maker (like Mr coffee).

I am lucky that dear hubby is not a coffee aficionado, coffee connoisseur, or a coffee enthusiast either as he just gets coffee the way I make it.
 
pollinator
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We also use an AeroPress. That's been our only coffee maker for about 10 years. My husband is the big coffee drinker, he makes about 6-8 cups a day, and with the AeroPress it's alwasy fresh and nothing gets wasted. We also have a stainless steel french press but we really only use it if we have company and need to make more than a cup at a time. We use the metal mesh filter bought from AeroPress and it lasts about 5 years. The newer ones seem like they'll last indefinitely since they don't have an outer ring that can separate from the inner mesh, it's all one piece. I highly reccomend the AeroPress!
 
master steward
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All of the above.  My standard is a 4 cup Farberware perk that we bought in the mid 70s.  It still worked great.  We do have an espresso machine, French press, Mr Coffee, etc. All see use sometime during the year.
 
steward & manure connoisseur
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if it's just me (or 2 cups), I use the moka pot. love it, and love adding spices, chickory, whatever.
if it's more than that, I use a pour over with a fabric filter, for making a liter or more.
 
pollinator
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My daily cup is made with the AeroPress, which I’ve had for more than 16 years.  I bought a metal filter (back then from some fancy coffee shop) and I’ve had to replace the rubber gasket (about $6) once.

I’ve loved Turkish/Greek coffee (be careful who you’re using which name in front of!) and have an ibrik, but it’s a lot of caffeine and more work.  I’ve recently discovered Dibek coffee, roasted with spices and mellower, also made in an ibrik but a bit faster, so that’s my new treat.

(I also have a French press and a Vietnamese drip machine that don’t get enough use.  And the bf drinks instant - ick, but the glass jars are so useful!)
 
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I tend to use a Keurig. I know that the plastic cups are bad for the environment, but they make reusable ones that you just rinse out (or in my case, dump in compost) so I just use those. I usually make a coffee in the morning, but every once in a while, I forget about it or don't finish it and it gets cold. That's when I have iced coffee. I've found that it is easier for me to not buy from the coffee shop if I make coffee a very simple routine. I'm Type-A on some things, but coffee isn't really one of them. I often need to have coffee or tea in the morning and it's easier to just have it where I can start the coffee while I do my morning routine and grab it on the way out.
 
Timothy Norton
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Do folks find much of a difference between a cloth and a stainless steel filter? I would love something reusable but am not sure if there is advantages to each of the types.

I've heard of "cowboy coffee" but would rather not have to try and avoid grounds.
 
thomas rubino
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I use the paper filters with the AeroPress.
I have considered buying and using the stainless steel one, but I suspect it would let some fine grounds through.
Nothing gets past the paper filter.
 
Tereza Okava
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I've used stainless and fabric and haven't noticed a difference. The only time I see grounds is very occasionally with the moka pot, fine stuff, if I'm fooling around with very finely ground coffee (usually if I'm mixing coffee with chicory or other alt coffee stuff), which isn't recommended for moka pot since the filter holes are large. Actual stainless filter is really fine holes.
 
John F Dean
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Hi Timothy,

I have made a good deal of cowboy coffee while backpacking and canoeing.  I find the trick of throwing cold  water into the coffee  to settle the grounds doesn’t work well for me.  Breaking an egg into the coffee is an approach that has worked for me, but it isn’t very practical.   I do find that simply using a strainer or filter does work.
 
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'Egg Coffee' was an old Finnish Lutheran church tradition, in the U.P. anyhow. Think the shells were used/involved as well, maybe tempered the acidity, have to ask mom.
My folks brewed Folgers in a percolator. I did not drink coffee. At the urging of one of my friends, I found fresh, whole bean, daaark French Roast coffee at the General Mercantile in Helena.
It was an absolute revelation.
The 'Merc, which adjoined the original Bert and Ernie's, and was the hippy head shop selling all sorts of karmic imports as well as damn fine coffee. Bought a Melitta pour though and a couple cool smoked glass coffee mugs, from Glen?, a Jerry Garcia look-alike, and never looked back. Carried it everywhere, framing houses, travel, backpacking.
Spent the subsequent 40years since, trying and loving all kinds of coffee, even the civet cat-poop coffee from Thailand, pretty smooth.
Thai iced coffee, not the fake orange/coffee creamer U.S. imitation, is wonderful, as are those little mini pour through Vietnamese brews, cascaded onto ice and condensed milk. Somewhere along the way I picked up a glass french press, and immediately switched out my little pour through. I like the ultrafine dregs that Melitta, that capricious wench, had deprived me of all those years.
I was in the Dominican about 12 years ago, and my coffee choice in my little apart/hotel, El Turi, was an Italian Moka pot. Never had one, loved it. Have since switched from aluminum to stainless pot. My morning ritual and my task is heating the house/woodstove and putting the moka pot on to brew. Big lake water/snow melt, fresh ground coffee, wood heat, little cream and palm sugar. Those are the regulations. French press is still my goto for black coffee.
We have an espresso machine and enjoy it, but running it off of an inverter is not something we often do.
I get up around 4. It's amazing how the morning coffee routine, my wife and I chatting in the dark, during those early, still hours, watching the lake, has become so ingrained. The frozen silence of mid-winter, to the almost din of the 50 odd species of songbirds that pass through our forest in summer, the dogs grumbling for attention after a cold night, or barking off a persistent bear, wolves out back, rumbling and cracking of the lake ice freezing back down, wind that accompanies a weather change.
Every morning is different, every morning bound my the same ribbon.
 
Tommy Bolin
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I will add, I have an ultra-mini, REI, one 'cup' aluminum true espresso steamer, for the top of your backpacking Svea.
My daughter, spent a couple years studying in Korea, has far out yuppied my coffee tastes. She has coffee devices I have neither heard of nor understand. Koreans, apparently, love their coffee, to a technically obsessive degree. Little coffee bodegas there, are in fact pretty good. But maybe my remembrance is tinged by simply sharing coffee with her.
As you can tell, I like coffee.
 
gardener
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I must be a glutton for coffee makers.

I usually use the ersatz K-cup thingy on our Cuisinart.  This has a refillable wire mesh filter basket, so no disposable K-cups.  This machine also has a programmable dripolator, but that really only gets used for company.

I have 2 French press mugs made by Planetary Design.  These get used most often out at our lake lot, when staying in the camper.  But they are handy travel mugs, too, and stuff stays hot a long time in them.

I have 3 mokka pots.  One is tiny, cast aluminum, and needs a heat concentrator shield, even on my MSR Whisperlite burner, to properly focus the heat onto the bottom of the pot without burning the plastic handle.  It's too small to use on the stove top, even with the smallest "simmer" burner.  I have another aluminum mokka which friends brought back from Portugal.  It works, but feels chintzy and has a very rough internal surface finish.  I just bought a new Imusa mokka in spun stainless steel.  I'm still getting acquainted, but it works - makes coffee and everything!

When at work, I use a cheap plastic Melita filter holder for an afternoon pour over - run some water through the dripolator into the carafe, then pour through the grounds.  Just a quick cup of the "private reserve" - the coffee at work is cheap robusta, and very rough.

We also have a cheap electric espresso machine, but I don't use it very much, these days.

Oh, and I also have a vintage Corning Ware ceramic percolator, but almost never use it.  That's mostly a backup for making coffee for company if the electric power is out (gas stove burner can simply be lit with a match or grill lighter, even if the oven controls do require electricity).

Not sure what this profusion of coffee equipment says about me...
 
pollinator
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Timothy Norton wrote:Do folks find much of a difference between a cloth and a stainless steel filter? I would love something reusable but am not sure if there is advantages to each of the types. )



Shoot, disclaimer: I wrote everything below and realized you said "cloth" not paper. But I'm going to assume they might be similar in their behavior:

Absolutely! Yes, yes, yes!
Here's where everyone thinks I'm finicky, but I looked this up years ago and it's true, and I also discovered I am a "Supertaster", which is a better name than finicky.
Short scientific answer: The paper filter holds back certain oils, leaving the flavor imbalanced and bitter. Any method that does not involve paper (stainless filter, french press, cowboy method, percolators, reusable filter in a Keurig, etc) allows all the oils to pass through, and therefore the coffee tastes better; more complete; and not bitter.

Background & Supertaster stuff: Most of my life, about into my 40's, I despised coffee, wine, beer, mustard, olives, all seafood, and a few other things everyone else loves. I was an extremely picky eater as a child as well. Then I had a few experiences:
1 - My son made espresso in a Bialetti(?) little pot on the stove and I liked it!! (lots of sugar & half&half, but that never helped before, this was new!).
2 - I was buzzed on a cold night by a fire hesitantly drinking wine someone gave me, and I remarked how the wine felt warm & cozy, and tasted like hot cocoa and berry pie. (giggles & eye rolls, clearly Kim has had enough). Later inside we read the bottle: "...cocoa and notes of berries and allspice..." HELLO. Superpower discovered!
3 - I tried a sip of Guinness and thought "Now THIS is what beer should taste like!".
4 - I tried a dark stone ground mustard, liked it, and the ghosts of my Polish and Ukrainian ancestors smiled and patted me on the back.

Before those discoveries, I'd only had crappy versions of things: cheap wine & beer we could afford when we were young; coffee from diners or older people's drip machines; and the yellow mustard the grownups tried to give us as kids way back.
In a class for my nutrition degree we did an optional fun test with blue food coloring on our tongues to count the tastebuds, and I am indeed a Supertaster, which is a real thing, and explains why I am sensitive to bitter, rancid, moldy, or off flavors, and my palate is finicky.

Besides the taste difference in cloth/paper vs reusable filters, *maybe* there is a health benefit difference? That's something to look up. From my education, both formal and self-taught, we should try to consume as much of a food as possible because almost all foods function better in our systems when all its parts are present.

 
pollinator
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Answer:  As fufu as possible!  Okay maybe it could be fufu-er, but we like fancy flavoured creamer, cocoa, caramel, etc.  We keep these things well stocked at home because my husband is a good barista, well he's good at all kitchen-related endeavours.  When we go to certain coffeeshops who allow it we ask for halfsweet when we get cold drinks, because with the warm drinks it doesn't work as well, but cold drinks can be less sweet than the shops want and yet still be sweet.  And at Dutch Bros we ask for a quartersweet on cold drinks and halfsweet on hot ones, because we like sweetness but want to be mindful of excess.
 
Kevin Olson
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John F Dean wrote:I do find that simply using a strainer or filter does work.



Thus, my big bushy mustache!
 
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Moka pot with fresh ground coffee!
I dilute the coffee with a little boiling water (Americano style) and add half and half I used a french press for many years and still have and use it occasionally, but prefer the smoothness of the moka pot to the slightly gritty french press coffee.
The moka pot also uses less grounds than the french press and the used grounds come out in a cute little hockey puck which is easy to toss into my compost bucket or worm bin. I mostly use the french press for making loose-leaf tea.

I have hot coffee first thing in the morning, and usually an iced coffee at lunchtime
 
Tommy Bolin
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Does anyone use MCT oil in their coffee? Lil'B buys some organic stuff, we use just a little shot in our morning ritual. Gets the benefits of the MCT, enhances nicely the coffee flavor.
 
Kim Wills
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Tommy Bolin wrote:Does anyone use MCT oil in their coffee? Lil'B buys some organic stuff, we use just a little shot in our morning ritual. Gets the benefits of the MCT, enhances nicely the coffee flavor.



No, but you're reminding of my mother in law who used to put a squeeze of lemon in her black coffee! I need a lot of creamer in my coffee and don't think lemon would be a good idea, so I haven't tried it.
Has anyone heard of that?
 
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French press (stainless steel) sometimes we grind whole bean, usually we buy it ground. Love New Orleans blend (coffee and chicory).
 
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Turkish style. I have the little cups too.
I like the fine fine Albanian one with enough caffeine to wake the comatose. With or without cardamom.

My process is like this:
Fill the pot with water, for every 6oz of water, add a heaping tsp of flour-fine coffee grounds, it will float, that's normal. Don't stir. Level it out with the spoon. Then spoon in some sugar evenly on top if you want. Turn on the pot or put a old style one on the fire. (Or bed it down in hot sand over a campfire like they do in Morocco). There should be an inch of space above it to the rim, or more.

As the water heats, the coffee will begin to sink, and the sugar will drag it down when it starts to get wet. Once foam starts to appear, stir constantly until the level in the pot starts to rise, turn off or take off the heat, add a spoon full of icewater to force the grounds to drop, then pour into your cup(s). I like to drop in some marshmallows on top if I'm feeling fancy. (Ziyad brand marshmallows are the best)
20250410_054302.jpg
[Turkish_coffee.jpg]
 
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I have finally given up coffee (again) and I am thrilled that my natural energy levels have returned for the better!!

That being said, if I am going to cheat I'm going with the Turkish coffee (with some cardamon sprinkled on top), or  Thai iced coffee made with instant and coconut milk  Or I will happily join someone who offers me coffee, however it is made, for the ritual and fun of it....but I am no longer buying that cray cray stuff to have at my house!  I get addicted far too easily.  
 
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My father in law swears by his Moka pot.



I have to admit, it makes a great cup of coffee!
 
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Turn on the cold tap, wait till it runs cold, fill glass.

...

I'll get my coat.
 
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I have a cheap old black plastic coffee maker that I stopped using once I read about how "forever chemicals" are in black plastic ...fire retardants.  So, I only use the hot plate on it.   I have a steel/porcelain coffee cup that holds 2 cups and fits perfectly on the hot plate to heat my water and keeps my coffee hot after I make it.   Lately, I've been using instant coffee because someone gave me a free bag of it.   Once that's gone, I will go back to pouring hot water thru grinds in a paper filter.   The coffee maker still works great as a stand for the filter ...just don't let my brew touch the black plastic!
 
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