Currently bulk Sumatran dark beans that are burr ground at home in a drip or a moka pot because I’ve already used up all the ~5¢ Nespresso capsules and K-cups.
I went through all kinds of coffee weirdness, even roasting my own beans and using literally every known means of making the coffee.
now, as I get older, more tired and burnt out, I find using extra Nescafe Cafe Clasico Dark in a tablespoon of cold water with a dash of table salt, letting it dissolve, and then adding the hot water produces a very acceptable cup (at least when living in goblin mode).
however, if I’m trying to impress somebody, I’ll use my Yama vacuum pot. Great coffee, but takes lots, lots longer.
I don’t make my own coffee. Folgers already did that and put it into an instant coffee jar for me. Good enough for me, and to my tastes is better than what the breakfast chain down the block serves as theirs.
Obviously I’m not like the other poor-me patrons here, with their distressed jeans or lobster tails, grinding their own French/Arabian coffee while complaining about a 99 cents ripoff.
@ATanYam Yup, AeroPress for the win! It tastes like you went through all the craziness, without actually going through all the craziness. And you can hide it in the kitchen cabinet or take it camping.
Preground beans from the grocery store (Seattle’s Best or Kroger/Safeway house brands usually) in a single-cup drip filter. Dripped into a 12-oz. mug with about 4oz. of milk already heated in the microwave. So I’m cheap, but still particular.
There’s a particular roast we get at a Kroger subsidiary that we like. We have a Capresso grinder that does a great job. Then we brew in the drip machine I bought here on meh years ago. Very satisfactory results.
The office has a machine that grinds the beans for a fresh cup, but I can’t tell the difference from my knock-off K-cup machine at home or the drip machine at my in-laws. And I am not going to travel the France just to see if I like their coffee better.
As far as I’m concerned most of the coffee roasters around here are garbage. There are only 2 local places that actually sell good beans that aren’t over-roasted to hell and back.
So I get a bag of actually good beans (whole ones specifically, because coffee tastes way better when you grind it yourself). I put my kettle on the stove, and while that’s going, I grind the beans in my OE Lido 2 manual coffee grinder/hand mill at a really specific grind level. After I’m done grinding, the kettle starts whistling, and I immediately shut it off.
Then I make pour-over. I use a little OXO-brand single-serve pour-over coffee maker that sits directly on top of my mug. I put a conical coffee filter inside the pour-over cone, dump in the coffee grounds, and I pour just a little amount of water into the grounds to “bloom” them and help them release the flavor a little bit. While the grounds are blooming, I dust out my coffee mill with a brush and put it a way.
The OXO thing has a separate reservoir that sits on top of the main pour-over cone, where you can just pour in all the water at once, and it will slowly drip down into the coffee grounds through various tiny, differently-sized holes. So I pour in all the water, the water slowly sprinkles out of the reservoir, evenly percolates through the coffee grounds, and eventually filters through the bottom of the cone and into my mug, creating delicious coffee goodness.
It takes a little more work than some other coffee-making methods, but it’s worth it to have amazing coffee that doesn’t taste burnt or overroasted to shit and needing sugar/milk to make taste good.
This whole thing was overly verbose and I dunno why I wrote it but I guess I’m a bit ol coffee snob who wouldn’t trust this thing to grind his beans. Grind method is a secondary priority though, I’d say the most important thing is just making sure you’re buying quality beans in the first place.
I set the drip coffee maker up the night before…single cup side for hubby…full pot for me. I use only Folgers Colombian. Before I take my pup out I just push the button. I come back inside to an aroma filled kitchen and a pot of liquid yum.
Well for me I save the money & I don’t even drink the stuff. I even gave up ALL drinks that have CO2 in them & all the energy drinks.
I personally drink filtered H2O, sometimes with a favor stick. Yes I know many that use the K-cup. The only thing they are useful for to me is to make a warm cup of Hot Chocolate in the colder months.
I have a lovely espresso machine that cost only a bit less than my first car, and a fancy flat burr grinder, and I do all the over the top rituals that people love to mock. I’m way down the rabbit hole. But I used to have an older version of this Cuisinart grinder, and it’s adequate for pourover. Better than <shudder> a blade grinder.
I put some loose-leaf tea in my teapot, fire up the electric kettle, and have myself a nice pot of tea. I can’t stand coffee. Like the smell, hate the taste.
I have a Ninja coffee maker where I can make a tiny cup up to a full carafe. Depending on what life is dishing, or how many people are drinking, will determine how much I make. Not only was I happy to kick the wasteful k-cup system, it has settings to make various types of drinks… and a frother so I can get fancy.
We buy a Sumatra roast via the retailer that shall not be named’s subscribe & save program. Then we burr grind a week’s worth (1 bag) at a medium grind. We use a stove top percolator from Bialetti. I use the 9-cup (yield about 16oz of liquid gold) and 4 flattened scoops. If I’m feeling particularly sassy, I’ll add cinnamon to the grinds for a delicious twist.
Drip, cold brew or the free stuff at work that is actually good.
Coffee? No. Never.
@kjady
I am sorry for your loss
@Cerridwyn I’m not.
I don’t drink enough coffee to answer this question.
@awk Slacker.
Phase of the moon, the time in Ethiopia
Black, heirloom, fresh ground,
Brought to me by cruise ship waiters who can’t spell my name either. But I forgive them because I can’t spell much in Filipino or Malay.
When you say coffee you mean tea, right?
@tinamarie1974 No. Tea is a different delicious beverage.
Currently bulk Sumatran dark beans that are burr ground at home in a drip or a moka pot because I’ve already used up all the ~5¢ Nespresso capsules and K-cups.
@narfcake I agree on Sumatran!
@narfcake Yes! We have a Baratza burr grinder and a Bialetti stovetop percolator.
I went through all kinds of coffee weirdness, even roasting my own beans and using literally every known means of making the coffee.
now, as I get older, more tired and burnt out, I find using extra Nescafe Cafe Clasico Dark in a tablespoon of cold water with a dash of table salt, letting it dissolve, and then adding the hot water produces a very acceptable cup (at least when living in goblin mode).
however, if I’m trying to impress somebody, I’ll use my Yama vacuum pot. Great coffee, but takes lots, lots longer.
@docflash I’ve still yet to do this. Got a Behmor, but a pound of green beans is going to cost more than what I bought it for!
I don’t make my own coffee. Folgers already did that and put it into an instant coffee jar for me. Good enough for me, and to my tastes is better than what the breakfast chain down the block serves as theirs.
Obviously I’m not like the other poor-me patrons here, with their distressed jeans or lobster tails, grinding their own French/Arabian coffee while complaining about a 99 cents ripoff.
AeroPress
@ATanYam Yup, AeroPress for the win! It tastes like you went through all the craziness, without actually going through all the craziness. And you can hide it in the kitchen cabinet or take it camping.
Preground beans from the grocery store (Seattle’s Best or Kroger/Safeway house brands usually) in a single-cup drip filter. Dripped into a 12-oz. mug with about 4oz. of milk already heated in the microwave. So I’m cheap, but still particular.
There’s a particular roast we get at a Kroger subsidiary that we like. We have a Capresso grinder that does a great job. Then we brew in the drip machine I bought here on meh years ago. Very satisfactory results.
The office has a machine that grinds the beans for a fresh cup, but I can’t tell the difference from my knock-off K-cup machine at home or the drip machine at my in-laws. And I am not going to travel the France just to see if I like their coffee better.
As far as I’m concerned most of the coffee roasters around here are garbage. There are only 2 local places that actually sell good beans that aren’t over-roasted to hell and back.
So I get a bag of actually good beans (whole ones specifically, because coffee tastes way better when you grind it yourself). I put my kettle on the stove, and while that’s going, I grind the beans in my OE Lido 2 manual coffee grinder/hand mill at a really specific grind level. After I’m done grinding, the kettle starts whistling, and I immediately shut it off.
Then I make pour-over. I use a little OXO-brand single-serve pour-over coffee maker that sits directly on top of my mug. I put a conical coffee filter inside the pour-over cone, dump in the coffee grounds, and I pour just a little amount of water into the grounds to “bloom” them and help them release the flavor a little bit. While the grounds are blooming, I dust out my coffee mill with a brush and put it a way.
The OXO thing has a separate reservoir that sits on top of the main pour-over cone, where you can just pour in all the water at once, and it will slowly drip down into the coffee grounds through various tiny, differently-sized holes. So I pour in all the water, the water slowly sprinkles out of the reservoir, evenly percolates through the coffee grounds, and eventually filters through the bottom of the cone and into my mug, creating delicious coffee goodness.
It takes a little more work than some other coffee-making methods, but it’s worth it to have amazing coffee that doesn’t taste burnt or overroasted to shit and needing sugar/milk to make taste good.
This whole thing was overly verbose and I dunno why I wrote it but I guess I’m a bit ol coffee snob who wouldn’t trust this thing to grind his beans. Grind method is a secondary priority though, I’d say the most important thing is just making sure you’re buying quality beans in the first place.
I’m going to bed.
@Dankk I thought you said this to match exactly what the Meh writer suggests a coffee aficionado would say.
I add coffee grounds to hot water and wait a few minutes for the grounds to settle.
I set the drip coffee maker up the night before…single cup side for hubby…full pot for me. I use only Folgers Colombian. Before I take my pup out I just push the button. I come back inside to an aroma filled kitchen and a pot of liquid yum.
Drip for quantity, aero press for a single cup, Moka pot for a fake espresso/americano as a treat.
Well for me I save the money & I don’t even drink the stuff. I even gave up ALL drinks that have CO2 in them & all the energy drinks.
I personally drink filtered H2O, sometimes with a favor stick. Yes I know many that use the K-cup. The only thing they are useful for to me is to make a warm cup of Hot Chocolate in the colder months.
A wise Goat once said: https://meh.com/forum/topics/thanksgoating-day-twenty-java-josh
I have a K Cup contraption, but I have the reusable pods that I fill with standard drip grounds.
Been using Equal Exchange coffee beans, grind for the week ahead. Drip… Switching to Wegmans branded beans…Good taste and cheaper…
I have a lovely espresso machine that cost only a bit less than my first car, and a fancy flat burr grinder, and I do all the over the top rituals that people love to mock. I’m way down the rabbit hole. But I used to have an older version of this Cuisinart grinder, and it’s adequate for pourover. Better than <shudder> a blade grinder.
Vermont Organic Dark roast, beans black and shiny with oil. Ground with a cuisinart grinder and drip brewed.
I put some loose-leaf tea in my teapot, fire up the electric kettle, and have myself a nice pot of tea. I can’t stand coffee. Like the smell, hate the taste.
@lisagd My sister also doesn’t like coffee but loves the smell - we were just wondering why it smells so good to most people!
Bonfire Coffee Garage Blend whole bean, Krups burr grinder, then into the drip machine. Never disappoints.
I have a Ninja coffee maker where I can make a tiny cup up to a full carafe. Depending on what life is dishing, or how many people are drinking, will determine how much I make. Not only was I happy to kick the wasteful k-cup system, it has settings to make various types of drinks… and a frother so I can get fancy.
We buy a Sumatra roast via the retailer that shall not be named’s subscribe & save program. Then we burr grind a week’s worth (1 bag) at a medium grind. We use a stove top percolator from Bialetti. I use the 9-cup (yield about 16oz of liquid gold) and 4 flattened scoops. If I’m feeling particularly sassy, I’ll add cinnamon to the grinds for a delicious twist.
@zinimusprime I also occasionally enjoy tossing a couple cardamom pods in with the coffee beans to be ground.
@macromeh Ooooooo, I’ve never tried cardamom-manom-manom.
/giphy manamana
Tanzanian peaberry coffee,
drip or pour over.
https://www.amazon.com/s?k=tanzanian+peaberry+coffee&crid=7AWY7SANQQVA&sprefix=tanzanian+peaberry+coffee%2Caps%2C125&ref=nb_sb_ss_ts-doa-p_2_25