So, this looks like the start of a relatively new community (at least for me), and we surely have some new people coming over from the coffee subreddit, so let’s get some conversation going!
What’s your current favorite brew method? I’ve been really getting into my flat bottom brew lately, with the Stagg XF. I just feel it’s been a bit more forgiving than my v60, and it’s been pulling out some pretty solid tasting notes in my latest beans.
What’re y’all brewing with?
EDIT: I absolutely love the traction this post got! And I love seeing all the methods everyone is using daily. Thank you all
Hario Switch - following a recipe I saw in the other place for high extraction.
I love my bialetti brikka
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’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.
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.
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!
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.
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!
Might use this as an excuse to buy a second french press, thank you!
Yeah that or a thermos or a nice serving vessel is the move! just keep hot water in that while you brew your frenchpress and after you plunge, you can slowly pour it over into the pre-heated vessel! Then you won’t have a bad cup on the last one due to continuous brewing
Every morning is a pour over. V60 or chemex depending on how many cups I’m making.
V60 is definitely my favorite, but as I continue to collect more gear, I almost feel guilty if I dont go back and use some for a little bit. So I’ll go on binges with my French press, the Stagg, chemex, aeropress, aeropress with prismo.
And if either James Hoffman or Lance Hedrick drop a new video highlighting a piece I already have, you better believe I am gonna go back and try what they are suggesting.
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.
Totally agree. My wife talked me into the pressure gauge and I have no idea how anyone can pull a great shot without it. And most of the fun is experimenting with different pressure profiles. And it’s pretty easy to preheat as @neanderthal said. I put my brew head on top of my open kettle so the steam heats it while the water starts to boil. The brew head itself is very thick and retains heat well. I saw a video that shows you do get a drop in temp over a pull which is usually 30-60 seconds for me. But also I’m at high altitude so while I have a different set of temperature issues to deal with I don’t know that I’m experiencing as dramatic a drop off.
