200g coffee on a cheese cloth bag, 1600g water, mix and chill for 24 hours. Optionally stir half way through. Serve over ice.
this post was submitted on 22 Jun 2023
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Coffee
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My one-and-done is a full mug from my decade old Ikea moka pot. This is made with hot milk, wazzed up with the cheap little milk frother they sell. The result is a huge quadruple "cappuccino". This wires me up all day.
If I'm not up for that, I'll just make a cup or two from my areopress. Inverse method, steel filter.
Drip with local coffee, V60 with more western-style coffee.
What's the difference with flat bottoms?
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Been going with a Clever stripper + paper filter for 7 years. Very consistent, no fuss.
EDIT: *dripper. Hahaha! I don't think you can get consistent and no fuss with a stripper.
I’ve been doing a kind of play it by ear, 4:6 method. I use a scale and timer but kind of listen to the flow? I’ve been thinking about how pour overs can be like espresso, where I flow profile, and so I want to have the highest flow on the first pour after wetting. Sometimes I wet the ground twice. No swirling. Idk what I’m doing really.
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I know pour over is seemingly the norm at the moment but I'm still chugging along with my 10 years old Bodum stainless steel french press. Tastes fine to me and keeps the coffee hot decently long. Though I've been pondering to do the additional step of pouring it through a Hario filter and see if it refines the taste any further.
Just pouring into another pre-heated vessel to stop the brewing process is the move!
Seeing lots of comments from people taking their coffee seriously. And here's me, happy with instant coffee!
Although I have been on a journey from instant coffee, drip, Nespresso, espresso machine and finally back to instant. Albeit still using the espresso machine here and there. Seems like I could try a few new things from the comments here.
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I love my Flair Pro. I like being able to dial in my pressure profile (basically extraction flow) by hand depending on the beans or just my mood. Other wise I’m a stainless moka pot guy.
Is it easy to control the water temperature? As I heard, Flair Pro must be pre-heated to prevent temperature drops.
Yes, but it isn't a huge deal. I just have a small pot I put the brew head in while the water heats up to a boil. When the water hits a full boil, I turn off the stove, place the brew head and mug, and then pull the shot, the little bit of time the brew head and water are removed from the heat and poured gets it close enough for me to the right temp.
EDIT: Everyone that is thinking about flair, make sure to get one with a pressure gauge. It would be impossible to know if you are using the right pressure be feel on something you have never used before.
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Every morning is a pour over. V60 or chemex depending on how many cups I'm making.
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