I have a Sunbeam Expresso machine https://www.sunbeam.com.au/Coffee-and-Beverages/Espresso-Machines/EM7000-Cafe-Series-Espresso-Machine.aspx
Previously had a smaller Sunbeam
I had also tried (at work) the breville https://www.brevilleusa.com/collections/espresso/products/barista-express?variant=32106416081
Both brands recommended, they worked great for me.
I have a (in order of frequency of use):
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.
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 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 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.
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.
Been brewing cold brew the last couple of summers as well. Its so refreshing. The taste is a lot less bitter and more rounded. It's also remarkably good with baileys :P
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.
I did a US cross-country drive.
I'd put 30g of grounds into a large zip-lock baggie with water each evening. The next morning, I'd filter into a 1L container.
While driving, I'd just pour from that container into a travel mug and dilute to taste. Worked great. Cool coffee during a hot drive was really refreshing.
I didn't expect it to taste anything like coffee and it rivalled hot brew.
The vaccuum system is also portable, as you can see. Delicate, but portable.
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.
@angelo A ton of coffee shops in my area have these sitting in their windows. Only a few actually put them to use so I figure the refrigerator french press method must be more economical or hygienic for them to prefer it. Any idea what the use of the coil is for, except for looks? I doubt it's to cool down the coffee as it's already cold water that they put in the top.
I enjoy the cold brew that comes out of one of these Yama Cold Brew Towers. It's a bit on the ridiculous side and I've since removed the silly twisted glass thing...
But basically dripping water through grounds sitting on a ceramic filter. I bet a far cheaper/simpler version of that system could be put together and get equally good results.
i do enjoy the coffee in the morning though, before the sun has been out for long
It gets pretty hot in direct sunlight over there. I wonder if you could boil water if you had it insulated inside of e.g. a parabolic lens?
If you use a french press, you can filter out the grounds after it sits overnight. I leave mine in the fridge. Unfortunately cold brew doesn't extract the oils from the coffee that a hot brew does, so the flavor profile is different. Some prefer it because it is not quite as acidic.
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).
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 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 refused to buy one at full price for years, then randomly came across one at a liquidation store on a road trip for $20. Instant buy. I'm a huge fan of HP's old calcs. I also have an HP48G I used throughout college, an HP 32SII and an HP 35s. I wish they still made calculators like they used to.
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 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)
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.
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'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.
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.
Yes, that's the one. Perfect description by the way. I'd only add italian to make it completely unmistakeable. :)
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.
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?
i have been drinking coffee very intensively since college (figured right?) and i have had bad sleeping patterns when i drink too much of it. People respond to it differently from each other. Some tend to drink before sleep and it was okay for them to do so. I cannot. When it gets bad I tend to do a coffee purge for a week, and then every shot of espresso becomes amazingly effective to me.
come to think of it, I am the type of person that can stay up longer than average folks. coffee gives me even more reason to stay up, and so forth and so on. typical delayed sleep cycle.
coffee is a lot like capitalism, if you don't keep upping the dosage, it doesn't feel like it's working right.
This of course is fundamentially unstable, you get to the point where you are drinking 7 cups of black coffee a day and it not doing anything. Time for a caffine recession.
I mostly drink tea now, but I have alternating phases in which I mostly drink coffee or tea.
For quite a few years I've had the feeling that drinking coffee with caffeine is like overdrawing your account: you risk spending energy that you don't have and so end up with a situation that is worse than where you started.
So sometimes I do what you're doing now: take a break from coffee [with caffeine]. But although I know from experience that it will do me good, I find it very difficult to go through 2-3 weeks with fatigue and slight headaches. And the few types of decaf I can get around here just don't taste as well as the gourmet coffees I usually drink. Sigh…
I hope it goes well for you.
I just realised I forgot to go buy beans, shops closed now, will be a hard start of the day tomorrow without my cuppa...
I ran out of my regular coffee yesterday, so I am drinking left over beans from xmas!
The beans are from Solar Roast and are either soaked in bourbon .. or stored in barrels for a really long time.. I can't remember which.
I can't really recommend bourbon beans :P
in the wild my set up consists of
my daily coffee routine:
I usually use Ethiopia beans. Their aroma is amazing with usually flowery frangrance and intense sweetness. I measure 16g of coffee beans, grind them in the Mazzer Mini grinder. Recently I have been playing with "weiss distribution method", that is, using a needle to move around in the portafilter to breakdown large coffee chunks, in order to create a more even distribution. A 3D printed portafilter extender is used to prevent coffee from spilling out. The espresso machine I use is Rocket Giotto, a heat exchange single boiler with E61 group head. The exraction is done between 20~30 seconds.
For I have known them all already, known them all:
Have known the evenings, mornings, afternoons,
I have measured out my life with coffee spoons.
from The Love Song of J. Alfred Prufrock by T.S. Eliot
Old friend of mine got ahold of some green coffee (imported) and then roasted it in a popcorn popper (the air type which makes bad popcorn) I understand the resulting coffee could knock your socks off...
Holy crap, I'd have to get a third job to think about affording one of those...
Had dream about xkcd last night. While changing spoon positions.
@Dominic we read about it in the really great Field Guide to the Native Edible Plants of New Zealand which has a lot of accounts of this reverand guy trying out stuff the Maouri did and saying "...was quite agreeable" a lot
The berries/plant are pretty easy to find, not much else is the right size and colour
The berries of the karamu which grows everywhere round here in New Zealand are some distant relative of the normal coffee plants, so when we were camped up near some @Helena and I attempted some DIY wild bushcoffee
These are the berries you want, which you can also eat but some bushes taste awful while others (higher up?) taste 'okay'. Gather many many berries.
Put berries in a bag and smoosh them, basically your aim here is to separate the inner seed away from the outer flesh which actually hurts your fingers if you do this too manually
Soak it for ages to make it easier to get the inner bits out
Now dry roast the stuff to kinda crumble away more of the red stuff and dry everything out
Now try to open or crush the tiny lighter things to reveal the TINY TINY coffeebeans inside oh god they're so small
Grind this up with a rock or more sophisticated grinder
Brew as normal, this 1/4th of a cup took about an two hours to produce but tasted pretty good!
Hmm, my coffee routine?
I only wake up at the asscrack of dawn on work days. I do have a grinder but, it's not fancy. Freshly ground beans always, you may as well dump the ashtray in the coffee pot if you are buying preground coffee. I'm the only one in the house who generally drinks coffee so, more for me. (however, if I do have coffee drinking guests, they do get served first...) I do have a keurig for that first cup in the morning (with a reusable 'k-cup' that I put my freshly ground coffee in...). On work days, I fire up the ol' drip coffee maker, on non work days I generally use my Bialetti (or french press before it fell apart).
I do keep things old school and take my old green Stanley thermos full of coffee to work everyday. Reminds me I'm actually a blue collar guy even though I'm sitting in a big ass data center all day.
But, wandering in the woods with a big mug sounds fantastic. Maybe I'll head out fishing sunday morning and sit lakeside drinking coffee.
@jpope let's hear about your coffee routine. You strike me as the kind of guy with a very fancy burr grinder who wakes up at the asscrack, grinds fresh beans to a fine pulp while watching the sunrise, then divvies up a little into tiny off-white porcelain cups for everyone else in the house while pouring yourself a liter or two into a stainless steel mug with which to wander into the woods. Perhaps I'm wrong; correct me if so. Do I over-credit you?
Not seeing nearly enough coffee posts around here, think I'll have to fix that. ;)
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