Small coffee shop in Alba, Italy

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[–] 22 points 2 years ago (2 children)

Aeropress! I actually just bought my brother one because he saw me making coffee one morning and gave me the 🤨 look. I told him to taste it and he exclaimed "damn, that is excellent coffee!" since he's used to pre-made stuff and Keurig pods.

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  • [–] 8 points 2 years ago* (10 children)

    Yeah, aeropress really is the easiest to make, clean and maintain.

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  • [–] 3 points 2 years ago (1 child)

    I have had mine and use it all the time for about 15 years now. Still works great. I just rinse the stuff off and leave it in the dish dry rack.

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  • [–] 3 points 2 years ago (2 children)

    Yep. I love other methods too but aeropress seems to be the easiest method to get a consistently good cup of coffee. It's not the best but that's not what you're looking for everyday.

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  • [–] 4 points 2 years ago (3 children)

    It’s a very forgiving method, unlike the moka pot. If you use a scale, and keep all numbers reasonable, the result will be reasonably good too. Finer details don’t really matter very much unless you’re highly trained in tasting finer flavor notes. Most people can’t tell if the temperature, particle size or extraction time was a little bit off.

    Moka pot is a very different beast. It’s very easy to go from delicious coffee to bitter rat poison in a few seconds if you’re not paying attention.

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  • [–] 4 points 2 years ago (2 children)

    I personally find the Moka pot to be more consistent for me personally, as long as you keep the temperature from getting to high and take it off the heat before the bubbly too hot water comes out it's bang on. With an Aeropress I could never figure out how to make it well consistently.

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  • [–] 2 points 2 years ago

    If you keep on using your moka pot that way, you can get great coffee every time. You just need to keep an eye on it. Unfortunately, it’s very easy to screw it up, whereas with the areropress screwing it up requires borderline criminal negligence. As long as you weigh the grinds and water, AP produces very consistent results for me. If you happen to be an experienced taster, you can probably notice if the grind size, temperature or extraction time is a little bit off.

    I’ve tried a bunch of side-by-side comparisons and I can tell you that I’m not quite that experienced, so I don’t need to worry about the finer details that much. As long as both weights are within a reasonable range, the coffee ends up being really good every time.

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  • [–] 2 points 2 years ago

    The Aeropress is dead simple: I haven't found much of a difference, taste wise, when using 14 to 18.5 grams of beans. I usually stick with 18.5g at a relatively coarse grind size (65 on my DF64 if that means anything to you, it goes from 100 which is really coarse to 1 which is extremely fine, like for Turkish Coffee, well below espresso, which is usually in the 12-15 range), grind my beans fresh, and use boiling water since I largely drink medium or light roasts. I let it brew for 2.5 minutes and it's damn good every time. I've even let it brew for like 7 minutes when I forgot to set a timer, thinking it was going to be disgusting swill and it was only a bit bolder than what I was used to. It's pretty hard to mess up an Aeropress brew IMO.

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  • [–] 3 points 2 years ago (2 children)

    I have yet to use a Moka Pot, but I have used it's hardcore big brother, the 9Barista Espresso "machine". I don't use it often because it's a bit of a pain in the ass, it takes like 10 minutes to make a single shot of espresso since there's no moving parts (except for the valves) and you have to heat up a huge chunk of steel on a stove. My brother looked it over and said it's essentially a reverse Whiskey still.

    That thing can easily go from "this is pretty good" to "OMG WTF happened?!?" pretty quickly since it's damn near impossible to standardize all the variables (temperature, brewing time, grind size, bean type, water quality, etc..). I've had it for like 2 years now and it's pretty rare for me to have a good cup of espresso from one roaster to the next. I use Trade Coffee, so my coffee roasters are different with every bag I get.

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  • [–] 2 points 2 years ago

    I've tried multiple different recipes for pour overs and they always come out too acidic or "off". I can't seem to get it to brew long enough while pouring the water, it seems too delicate and easy to screw up. It's pretty hard to screw up an Aeropress brew.

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  • [–] 20 points 2 years ago (1 child)
  • [+] 11 points 2 years ago* (last edited 1 year ago) (1 child)
  • [–] 3 points 2 years ago (1 child)

    Am I doing something wrong. They are a pain in the ass to clean. Don't get me wrong I love my french press.

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  • [–] 9 points 2 years ago

    I guess it depends on your definition of clean. I use the classic Bodum French press, so your mileage may vary (some cheap presses catch more grounds in the screen area).

    I wash the glass carafe like any glassware, and then simply rinse and wipe the press itself under the tap without soap throughout the week. Once every couple of weeks, I'll dismantle the plunger and thoroughly clean it with dish soap to remove any stains.

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  • [–] 15 points 2 years ago (2 children)

    I'll be that guy. The picture shown is cold drip. Cold brew is when you mix coffee and water and left it in the fridge for x hours.

    But really, among the pictures, I'd pick Napoletana simply because I've never had them.

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  • [–] 10 points 2 years ago (2 children)

    I think they really mean cold brew. The time says 5 hours and maybe the machine is a filter thingy after they cold brew the coffee in the fridge.

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  • [–] 11 points 2 years ago (1 child)

    What's the one that looks like a blocky duck from the side?

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  • [–] 9 points 2 years ago* (last edited 2 years ago) (4 children)

    I let my French press simmer for 20 minutes, as recommended by James Hoffman, but only when I bought properly grinded coffee.

    Edit: I just saw the video again and he said 4 + 5 to 8 minutes for a 30gm of coffee and 500gm of water. I usually do the double and maybe for that I was also doubling the time? Lmao, have been so many years doing it like this that I was sure was the way he said it should be done.

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    [–] 5 points 2 years ago

    One of each

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  • [–] 5 points 2 years ago (1 child)
    1. Drink coffee
    2. Bitch about something coffee related
    3. Continue drinking said coffee
    4. Repeat tomorrow.

    Just stop drinking the burnt non fun part of cocaine.

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  • [–] 5 points 2 years ago (4 children)

    Add beans to water, water turn brown.

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    [–] 5 points 2 years ago

    CHOOSE YOUR FIGHTER!

    I think these days I'm all about (actual) cold brew, but a French press is great when the hot coffee mood strikes. Some day I'd like to have a cold drip setup like a Yama but that's at least half for it's aesthetic value as a sculpture.

    I feel like moka pots take longer than 5 minutes, but I hate how they make coffee too so I'm probably not using them right.

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  • [–] 4 points 2 years ago (2 children)

    I had to check half of these out, as I never heard about them. What's the pint of a Syphon? It just mixes hot water and coffey the same as pouring it in a cup. Seams needlessly overcomplicated.

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  • [–] 3 points 2 years ago

    It's just another way to brew coffee. I found a Wikipedia page about and it appears to have been invented in 1830. Supposedly this method makes an exceptionally clear brew, low suspended solids. Looking at some pictures it doesn't seem that complicated though there are some more artsy versions that make it complicated. If you do pour over coffee as your norm then this is probably a half step longer, but if you just have a machine then this is way more complicated.

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  • [–] 2 points 2 years ago (2 children)
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