Weekdays I'll make an Americano with some nicer beans, 15g in 33g out on a Decent DE1PRO with the Adaptive profile. On weekends I'll make a brown sugar oat milk latte with the same profile but some older beans if I have them since it's a milk drink anyway.
Daily driver is a breville drip. Current ratio is 1200g water to 42g coffee. Usually grind the night before (gasp) so I can just press brew when I’m ready. I have a daily driver coffee that stays on hand but am always happy to grab a new bag of something interesting
Ground coffee in a french press. Pour half full of water, stir, pour again. Leave the lid off for 4 minutes, then remove the scum from the top with a spoon and press. Gets me 3 large cups that I drink with (cow-) milk until pooptime. I’d use beans here, but my wife keeps the free bags of ground coffee flowing (for reasons I cannot share) and the results are still pretty good.
If I need more coffee after this, I’ll use a Philips espresso machine to make either a café latte, cafe au lait or sometimes iced coffee. I use oat milk for the latte/au lait so I can use the milk foam thingie for longer without cleaning it. At the moment I have a few mixed bags of beans brought from Kenya, so that’s nice. Otherwise beans from the supermarket.
The water here is very hard, so I use filtered water.
I use James Hoffmann’s French Press technique. This is mostly because all I own is a kettle, scale, and press so it isn’t a question of what equipment I’m going to use but what technique. The technique takes a bit longer than the standard brew and immediate plunge technique but I tend to only make coffee on my day off (I hate feeling rushed to make and enjoy coffee) so it isn’t a concern. I did order a manual grinder (Timemore C3) that should be arriving today so I’ll get to play with whole beans and grind sizes in the future and I think I’m going to keep an eye out for an AeroPress or Moka Pot so I can expand my options and with options my go to may change.
P.S. To help combat the whole the you have to make coffee before coffee conundrum I have a coffee recipe app on my phone. So I don’t have to think. I can just follow the steps and instructions complete with an on screen timer and a pleasant little ding between steps. It’ll even let me make my own recipes so I’m not stuck with the preloaded ones if I want to experiment.
It’s called Cofi. There are other ones out there, some allow recipe sharing or store more detailed information in the recipe template, but I like the streamlined interface of Cofi.
Whatever whole bean is for sale at the store. Groung coarsely. Put in the French press with room temperature, filtered water. Drank about 18 hours later.
Sometimes I’ll sub in better beans from a local coffee shop.
Really, hot coffee can bother my gums so that’s why I drink cold brew at home.
Local beans pre ground, stored in the freezer to last at least a week. Then a stove top moka/cafeteria poured into a small coffee cup topped off with boiling water to make a mini long black / americano.
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