Coffee

Great idea! I use a La Pavoni Europiccola (lever espresso machine) when I have time, Bialetti Moka pot or pour over when I don't.

My go to is my trusty v60. I used to scale and weigh everything before grinding. Now I just eyeball everything.

AeroPress enjoyer

full automatic Seico Espresso machine for coffee/late with a seperate milk frother. (it's digusting if it's in the machine itself)

And a Dripr cold brew with a dripfilter and water reservoir for cold brews

Still have to experience more ways to brew, French press I remember from being little but haven't done it since.

Bialetti Moka pot. I switched from espresso to the moka pot over a year ago and it is my favorite brew now.

I’ve got a stupidly expensive espresso machine and several stupidly expansive grinders. I used my machine every day for about 5 years. But lately I’ve been pouring water from my kettle into a plastic cone like my dad did in the 80s. Haha. Full circle. I’ve upped my bean quality though.

Current go to is a Hoffman pour over cause I don't really have to think about it anymore.

Favorite method would have be the siphon pot. Once you get the timing and grind dialed in for the bean it's consistently the best tasting brew method at my disposal. Not to mention it is fun to watch while it draws down.

Majority pourover (Mugen most often, V60 sometimes, and I just got an Orea that I've used a couple of times so far), espresso if I'm feeling up to it (Uniterra Nomad), usually as a small milk drink or sometimes an aerocano, occasionally straight espresso. If I want a milk drink and don't feel like actually dealing with espresso workflow, aramse sofi south indian filter.

This thread is demonstrating one of my favorite things about the coffee community: There is a fundamental semi-seriousness, acknowledgement of diminishing returns, and awareness of varying tastes in (almost) all quarters. A lot of gear-heavy hobbies take themselves way too seriously, but the coffee folk with an $8000 La Marzocco espresso setup, with a $7 plastic cone and a kettle, and waiting in front of the microwave with a bottle of instant and a spoon are all just trying to have a pleasing coffee experience.

My fancy, ritualistic coffee is a shot of espresso in the morning, usually prepared like a Brauner with a dash of milk inversely proportionate to how well I did at making the espresso that day.

A few weeks ago I upgraded from my old (ca. 2010) Lello Arite 1375 Chinese thermoblock pressurized basket "espresso" machine and Capresso Infinity grinder combo ($140+90+accessories) that were kind of mediocre to start with and literally falling apart by the end, to a Brevelle Bambino and Turin SK40 ($350+200+accessories) and have been delighted by the additional ability to play with parameters (and occasionally revolted by the results while I was getting my bearings). The old set up produced a long-tuned pleasing thing that may or may not technically count as espresso, but in retrospect may have been a relative of the extraction optimum from that "Systematically Improving Espresso" paper from a few years ago. The new one is full grind-controls-infusion espresso experience. The bambino is "nice for the price" and has a delightfully fast heat up and surprisingly good steam wand for when I'm feeling foamy, but slightly annoying manual shot controls. The SK40 is just great so far, my only tiny complaint is that every now and then I have to give it a little rock to get the last of a dose of beans out of the feed cone.

I also really enjoy how this setup is sitting in superposition of ($600 is an absurdly expensive way to make coffee | $600 is absurdly cheap to make real espresso).

Home espresso is never really practical, but I find the ritual of preparation deeply pleasing (weights and ratios and times and gadgets! Instant feedback! Total focus!), and enjoy the experience of varying parameters.

I also drink a fair amount of Instant when I'm out during the day, I've been recommending Mount Hagen to everyone who will listen lately because it's like $10 a jar and so much better than any of the other instants I've tried.

...and I have a coworker with an office aeropress that I sometimes play with, and I want but have no real reason to have one for home. The super clean immersion brew is a really interesting way to experience a coffee, and of course one never has enough coffee paraphernalia.

Nothing too fancy. Kettle and a french press.

Usually it's a Bialetti moka pot if I want strong coffee. But I alternate with V60/Origami and Aeropress.

A lovely red Technivorm Moccamaster. One with a glass carafe.

At home, it’s a cheap pour over setup. In the summer I’ll sometimes do a Japanese iced coffee pour over if it’s hot. (Just adjust the ratio and start with ice in the pot.)

At work it’s a flair 58.

Camping it’s a moka pot.

Just an old school Bonavita with Melitta style filters. I can't appreciate the added subtleties of pre-infusion or even pour-over over a good drip.

Back when I did cold brew, I just used a French Press, which works pretty well.

Bialetti brikka (4cup) 21g. of coffee 2g. Of Oolong tea leaves grinding together 200 ml. Hot water lowest flame on gas stove some whiskey 😋

I love my bialetti brikka

I've got a Kalita that I use nearly every morning. While I have fun trying new being methods, I do a lot better with consistency with pour over.

Honestly I'm pretty happen with the inverted aeropress method. Wait a couple of mins once the kettles boiled so it's ~80°C, brew for a couple and press.

Makes a decent brew.

Although gotta say, my wife got me some fancy coffee bags ( ground coffee in a paper mesh bag), legit had me thinking about switching.

I like to think I know a little about coffee, but this thread shows that I don't really know anything. My brew method? I have a shitty little $50 espresso maker I got as a birthday gift a while ago, and use that to make the best damn lattes I've ever had.

My favorite is the Hario Switch with Chemex Filters

I use the stock Gaggia classic with the barista 8-10g basket. I actually grind 7.5g of Mr Espresso Neapolitan Espresso, which is the closest I have been able to find to a real Italian espresso. The grinder is a barazza sette, and the settings give me a nice short shot of espresso after ~20s. Overall, heaven!

Hario Switch - following a recipe I saw in the other place for high extraction.

I like my Chemex. Saving up to buy a used Gaggia classic

French press. Pre-heat with boiling water before adding freshly ground coffee. Slowly pour water at 95 degrees over the coffee. Stir with wooden spoon, insert lid and let stand 5-10 minutes. Slowly press plunger to bottom. Serve and enjoy.

AeroPress for its versatility. I also rarely use moka pot for home lattes, it's good but not as much controllable.

I would have to pick Aeropress.

Pour over, single cup Melitta ceramic cone.

Right now it's aeropress and it will remain aeropress until I make a shit cup or have a bad morning, then it'll switch to v60 and repeat the same process until I switch to chemex. Then, eventually we will come full circle back to aeropress and start everything all over again. The circle of life. The ouroboros of my morning coffee, if you will.

My second cup of the day is and will always be an espresso.

I'm no coffee snob. Gas station dark roast, little cream no sugar. Under a dollar in a hurry.

I use a supposedly nice drip basket bonavita machine. It works well, and it's still super easy to use.

Cheap-ass Folgers pour-over forever.

I've done all the methods and roasts and beans and blends over the years, and there is nothing more stable, dependable, and satisfying than a single cup of pour-over Folgers. With cream. Boil water, #2 filter, enjoy.

Started using the Kamira a year ago. If you know what you are doing (there are many small things to do that could ruin the brew), you will drink the most delicious coffee ever. Not even a professional espresso machine could match it, no joke.