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How do you make your coffee at home?

pete6032

pete6032

Diamond Member
How do you make coffee at home? Do you do drip, keurig, french press, chemex, aeropress, espresso machine, etc?

I have a burr grinder and french press.
 
90% of the time I use preground Wegmans branded coffee brewed in a bunn. The rest of the time I use a moka pot or French press, and have a hand cranked burr grinder for whole bean coffee.
 
Staples said:
How does Folgers instant powder rate? My mother in law uses that. I don't drink coffee.
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Folgers is on the shittier side of instant. It's pretty terrible actually. Nescafé is probably the best grocery store instant, and Starbucks VIA is the best instant I've had overall, but it's a poor value for the price. It costs more than real coffee, but doesn't taste as good.
 
Roast green beans, grind using manual burr grinder while electric kettle heats water to 200F, add grounds to french press, add heated water, stir, wait 4 minutes, press down plunger, pour, enjoy (sometimes with almond milk).

I enjoyed some Colombian Narino Supremo this morning. Really smooth for only $10.50 a lb (green/unroasted beans) on Amazon.
 
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Crono said:
Roast green beans, grind using manual burr grinder while electric kettle heats water to 200F, add grounds to french press, add heated water, stir, wait 4 minutes, press down plunger, pour, enjoy (sometimes with almond milk).

I enjoyed some Colombian Narino Supremo this morning. Really smooth for only $10.50 a lb (green/unroasted beans) on Amazon.
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Coffee roasting process releases carcinogens such as diacetyl and pentanedione into the air. Where do you roast your beans?
 
pete6032 said:
Coffee roasting process releases carcinogens such as diacetyl and pentanedione into the air. Where do you roast your beans?
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I keep my roaster right under range/microwave exhaust. Probably not as effective as an industrial or laboratory hood, but pretty much any smoked, barbequed, or roasted food is going to produce some smoke and carcinogens. It's the level of exposure that matters. I'm not worried.
 
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2 cups a day from the automatic espresso. I just checked the counter. It showed 6279 cups made. I got my money's worth out of this machine.
 
Used to do aero, then French, then Vietnamese coffee, now cold brew concentrate. 30 seconds and I'm done.
 
Been doing french press for about eight years. I picked up a refurbished Baratza Encore conical burr grinder for ~$80 a couple of years ago, still going strong.
 
My dad has one of those old fashion perculators. You just put the coffee beans on the top, pour in filtered water and let it perculator. It makes the best damn coffee

He uses Starbucks coffee beans.
 
Mai72 said:
My dad has one of those old fashion perculators. You just put the coffee beans on the top, pour in filtered water and let it perculator. It makes the best damn coffee

He uses Starbucks coffee beans.
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By "beans" you mean ground coffee, right?
 
Melitta filtered coffee is the only way to fly. It's kind of wasteful since you end up throwing out a lot of the actual coffee, but what you do get is so velvety smooth, it's worth it.

I also tend to use Melitta coffee. They seem to have the best blends for this method. And I don't use boiling water. I have a hot pot that keeps the water at a constant 195F. I dispense directly into the filter and then into the cup.

I drink it black with sugar. Well, sucralose, but you can't tell the difference except for a barely noticeable difference in mouth-feel.
 
At home
notchemex pourover or moka pot. using manual ceramic burr grinder.

At work
coffee machine, pourover with a plastic filter, or espresso machine. using a capresso conical burr grinder.
 
Grind some beans, put into drip coffee maker or French Press......my drip coffee maker died 1.5 weeks ago, been using the pot like a French press since, but will be getting a real one.
 
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2/3 Mr Bulky Kona
1/3 Mr Bulky French Vanilla
Krup grinder (not burr)
French Press

Main feature is that it is satisfying. I taste. I get a real kick. After 3 cups i cry Uncle.
 
$20 Mr Coffee drip maker I bought a decade ago, plus whatever ground coffee we buy (usually something local, no big-brand stuff generally unless it smells great).
Black (we keep creamer in the fridge for the GF though).
Maybe once a year I spring for something from a starbucks if I want a dessert.
 
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