Pour over, single cup Melitta ceramic cone. I use an Aeropress on travel.
this post was submitted on 22 Jun 2023
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I go through phases, but lately I've been mostly using a Hario Cafeor. It's basically a stainless mesh v60, and it produces incredible coffee once you get used to its idiosyncrasies. Anyone who prefers metal filters over paper should give it a try.
I definitely wanna buy some metal filters for v60. I love the full body you get with French press, and it's not really replicable elsewhere.
I use a supposedly nice drip basket bonavita machine. It works well, and it's still super easy to use.
200g coffee on a cheese cloth bag, 1600g water, mix and chill for 24 hours. Optionally stir half way through. Serve over ice.
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 😋
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'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.
I've been mostly doing V60 for the last 6 months or so and the Stagg XF when I'm not. My next purchase is probably a Clever, but I'm not sure. Otherwise, I've got a Phin for making Vietnamese style coffee, an Aeropress I use from time to time, of course the Chemex and press pot when I want 1 liter of coffee at a time, and a cold brewer that I haven't used for probably a year or so.
I don't use my Flair brewer nearly as much as I expected, which is too bad. I like it, it's just a bit of a routine to get it set up, heated, and brew an espresso.
I have a variety of brewers but my current favourite is my gaggia classic espresso machine. I much prefer espresso to any kind of filter brew
DeLonghi Magnifica. 60,000 shots spread over 2 machines (according to the counter) in the last decade.
For me it's the ability to get coffee that's strong enough so that most of the cup can be hot milk. I've been chasing that for years.
Cafetiere was always disappointing, never bothered with any of the pourover methods because I couldn't see how they were any good for "milk drinks". I was never aware of aeropress really and when I did hear about it it just looked like another way of making filter strength coffee so steered clear of that.
Then I discovered the Moka pot which I used for years by cramming it with as much coffee as I could get into it which used to get pretty close to espresso strength but obviously not proper espresso.
Eventually we bought a Bambino Plus in lockdown and have been knocking out at least decent 2 lattes per day ever since (usually more if my wife is home)
Still not convinced I can get enough coffee in each shot though... I'm regretting the 53mm basket size!
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.
The Kamira looks like so much fun! I'm a bit worried about how to keep the water chamber dry and clean between use to prevent mould though.
It is! Usually I boil some water before use, and after the brew i let it sit on the flame for a brief time to evaporate all water left overs with the valve open. Also you're supposed to boil some vinegar inside it for 5 to 10 minutes every 1 or 2 months, effectively cleaning everything. After 1 year no signs or smell of mold. If you ever have the possibility to try it, just do it and follow a reliable guide.
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.
Orea V3
I just watched a video on the Orea from, I think it was Aramse. Interesting little brewer that I think will be my next unnecessary gear purchase.
I'm also using a Fellow Staff XF! It's super quick and convenient. It replaced an aeropress for me.
Wife gave me a Hario Siphon but it was too much effort to clean. I whip it out for guests, still though.
I'm personally less of a fan of espresso, so saving some money by not having a fancy machine
I'm running suuuuuper low on my Stagg filters and v60 filters, so probably going to be going back to my chemex for the next couple of weeks.
But Stagg has definitely been some fun.
Hario Toggle or Aeropress Inverted
Danger funnel.
AeroPress for its versatility. I also rarely use moka pot for home lattes, it's good but not as much controllable.
Drip with local coffee, V60 with more western-style coffee.
What's the difference with flat bottoms?
If you've got about 25 minutes, Lance Hedrick actually made a video pretty recently about exactly this topic!
Yikes. a 25 minute video. I'll try and skim it at least, thanks!
This is the bit that gets into flavor differences: https://youtu.be/m7G7gAber7Q?t=425
The main takeaway being that conical brewers are often said to emphasize perceived acidity more, all else being equal.
From a practical standpoint, the thing with flat bottom brewers is that you're either using wave-style/ruffled filters which will have high bypass (more water escapes the brew process) or you're buying a whole extra thing (filter negotiator/smusher) so that you can smoosh your filters against the walls of the brewer to get less bypass.
Another thing to buy? XD The usual method in a conical of wetting the filter doesn't work with a flat bottom I guess?
Thanks for the time stamped link, will give that a watch now! Less perceived acidity sounds good though, I don't like sour coffee.