What do you all use for brewing coffee these days? I currently switch between a stove top mocha pot, and an Aeropress. I also have a french press if I'm making cold brew, or making enough for a few people.
Anyone use a vacuum brewer?
If by stove top mocha pot you mean one of those decagon shaped aluminum pots, that's what I use -- and have been using since the eighties. I had a five-year break where I using a French press and an Aeropress (because my mocha pot literally exploded a few seconds after I'd left the kitchen, throwing hot mud all over the kitchen, and leaving me shocked and shaking), but mocha is the way I like it so I returned to heaven.
Yes, that's the one. Perfect description by the way. I'd only add italian to make it completely unmistakeable. :)
I have a (in order of frequency of use):
Hi fellow coffee lovers. I switched to the pour over method this month. This one to be precise. Life changer. I taste the subtle beauty in coffee as I never did with a standard coffee maker. It almost tastes Intelligentsia good and it's much less expensive than paying for coffee one cup at a time. Former stovetop espresso maker lover. Have not been able to burn the beans with the pour over method, regardless of how bad a pour job I do. forever.
I've been using my trusty french press for the last couple of years. My other tools of choice include a $15 ceramic grinder that I have not been able to break (and according to the Amazon reviews never will), and a spare pot that's permanently affixed to the stove for heating water in the mornings. I'm very happy with this setup and will likely not change until circumstances cause me to.
Growing up everyone had a drip machines. I use a mocha pot now, since I live by myself in Paris, and I don't keep anything that takes up too much space.
I like the reusable filter on that. I wonder how that metal filter compares to chemex's paper ones.
In the past I've found metal ones to let more of the oils through. Makes it a bit more bitter, like a french press, in my experience.
I just put coffee in a cup and pour hot water on it, like it's instant. Then, once I judge it to have stewed sufficiently, I decant it into another cup, which means less grinds.
@mixmix uses the same basic technique, without decanting.
In Israel they call this method "mud coffee". It's also similar to Turkish (where you boil it in a special pot with sugar) or "Cowboy" (where you boil it in a ordinary pot)
In Israel they call this method "mud coffee".
I remember the mud coffee from my time as a volunteer in a kibbutz (way back when). The trick is to use very finely ground coffee (like espresso), to stir the coffee after pouring water on the ground coffee, and to let it sit for a while until most of the grounds have settled. And of course: leave the last sip in the cup.
The coffee used for mud coffee in #Israel also comes in a variety with added ground cardamom. That was my favourite at that time, although I only knew the #Hebrew word for the spice (הל) and only later found out that it was cardamom.
I too find cardamom coffee to be delicious. I have a friend who crushes a couple whole pods and puts them in her mocha pot. Way too tasty!
I'm also a french press guy, though I'm not too proud to rock the cowboy coffee when I have to. I've never tried chemex...perhaps some day soon.
I have a friend who crushes a couple whole pods and puts them in her mocha pot.
That's a good idea. Let's see if I have a mortar somewhere…
I definitely went through a Turkish coffee phase. There is something to be said about its simplicity. I've read that if you put your fresh eggshells in with the grounds it improves the taste and helps filter the grounds.
Around here you can buy cardamon seeds outside the pods, calls seeds of paradise. I'd imagine you could just throw those in whole with your grounds. I was dating a gal who had mistakenly put them in her pepper grinder. They were piquant and floral enough that she couldn't tell the difference.
Hmmm...that reminds me. I normally like to drink coffee black. But at times I will order a "dirty" chai which is essentially a masala chai with espresso shots. Now, I'm wondering if a dirty chai coffee blend would be in order (coffee beans with a hint of cardamon, cinnamon, cloves, star anise, ginger, black pepper).
Sorry to jump in late to this thread, but it is relevant to my interests :-)
We use an 8-cup Chemex pour-over and a run-of-the-mill Farberware electric kettle which we discovered while visiting the UK. While we used to use paper filters, that ended up being way too much waste and really dominated the compost pile, so we replaced it with a re-usable filter.
For a number of years we'd gone thru this horrible phase of buying increasingly expensive automatic grind-and-brew machines, hoping that the new one would be better than the last, but alas! The luddite approach has been a massive improvement for a few years now. Remarkable how many household "conveniences" have gone by the wayside in the same manner.
Yes - vaccuum brewer, here.
Love it for the cup it makes, and also for the ritual of it: boil pre-boil water, pour into glass bowl, light flame under it. Grind coffee, add to top bowl. Wait for the water to boil and move from the lower bowl to the top bowl.
Let boil exactly 90 seconds.
Remove flame, and watch the magic as the (now empty) lower bowl cools and sucks the brewed coffee through the grounds and into the lower bowl.
Pictured, the 3-cup Yama system. If I had to do it again, I'd go with the 5-cup, as I end up making 4 batches of coffee per day.
The vaccuum system is also portable, as you can see. Delicate, but portable.
The luddite approach has been a massive improvement for a few years now. Remarkable how many household "conveniences" have gone by the wayside in the same manner.
This is how the zombie apocalypse happens! electromagnetic solar flare pulse destroys all keurig, nespresso, etc machines. only people with thermomechanical coffee brewing techniques maintain their sanity. unable to attain the antidote, nespresso drinkers roam the streets in search of blood, to terrorize your neighbourhood.
I use a metal filter that fits in a mug. I only ever drink one mug a day (once or twice a week). I bought the filter for loose tea or something, a decade ago and repurposed it when I started drinking some coffee.
Never used anything else (except cold brew jar).
These days I stir the grounds in the filter with a spoon, and this develops a little bit of a crema, which is nice.
The filter tends to let some of the finer sediment through, so I get a little slurp of mud at the end of the cujp.
I use an Aeropress for my first and last cup of the day, mocha pot the rest of the time, and a drip machine if I'm making coffee for more than one person.
I recently replaced the seal/gasket on my mocha pot and first bought the wrong size seal. I wasn't entirely sure which size (3/4-cup, 6-cup etc.) mocha pot I had, so I measured the broken seal before ordering. Turns out that the difference between 3/4-cup and 6-cup seals are only 5mm, and I wasn't measuring accurately enough, oops. Now I have three 3/4-cup seals (and a metal filter) I can't do anything with - if anybody wants them let me know and I'll send them to you.
I'm thinking of buying a metal filter for my Aeropress, as I'm starting to run low on paper filters (I re-use them 3 or 4 times, so I'm still using the pack I got with my Aeropress years ago). Is a metal filter worth it, or should I stick with paper filters?
I was happy with a metal filter back when I used my aeropress, but it lets through more of the oils. The flavor of the coffee produced will change and be a bit closer to french press or other metal filter based methods (to me it makes it more bitter).
I definitely prefer the metal filter on an aeropress over the paper filters. I mainly use my aeropress when I'm roasting my own coffee beans in which case I do a lighter roast (city+ to Full City roast) and the extra bitterness from the oils is useful in rounding out the flavor profile.