Coffee, what’s everyones beyond autodrip set up?

whole beans (rotating varieties, some better than others) from costco/bjs/sams, stored in the fridge once i open the bag. Beans get ground as fine as my grinder will powder them. i grind beans every other day or couple days. the "8 servings" setting on my grinder somehow usually only makes 3 or 4 mugs of coffee... I do miss the roaster i used to live right near, but i very much don't miss the bill i got from stopping in.

Get water boiling, then take it off the burner while i prep my Aeropress for a minute or so. filter in the aero, ground beans in the aero -very heaping scoop and a little extra for flavor (total almost 2 scoops - or 5 tbsp - worth), hot water in the aero, stir for about 45 seconds, a little more hot water and press it out into my mug. most mornings i'll add a little room temp water from my filter tap to stretch it out and cool it off for faster enjoyment.
I don't let it "bloom" and I don't usually let it sit for much longer than my process takes. I don't usually do the inverted method because it gets messy fast, and unless you're spilling out half of the crema, you're not actually doing anything different.

I used to do french press, and I still think it makes an amazing coffee under the right circumstances, but the cleanup on an aeropress is stupid easy and I'll gladly take it at the expense of the little bit of oil i lose over a french press. It's also pretty darn consistent and leaves none of the grit that a french press or even some espressos have.
My sister gave me a little 1-hitter coffee press I use in emergencies.

At work i'll use whatever swill kcups are free. about 2-3 of them per shift. We used to have a contract with a coffee supply company to supply 12cup bags of ground coffee, and i did the air pot at least once a day. I got tired of making coffee for everybody else. though everybody agreed that when i made it, it tasted better for some reason - adding an extra half pouch of coffee was my secret. well, that and giving it the reference and respect it deserved. I didn't just dump stuff in and hope for the best. I'd also actually rinse out the bitter day old dregs from the air pot, rinse all the tubing, make sure the grounds didn't spill over the filter basket, etc. the stuff you'd think everybody should do, but nobody does.

Coffee should be dranked black. unless it's not good coffee. for kcups I allow up to 1 little pack of flavored cream (french vanilla, or preferably salted caramel) per 6 oz. Gas station and cheap restaurant coffee, due to strong variations in quality, ALWAYS gets a sip before i decide what to do with it. When asked if i want cream and sugar by a server, i usually tell them i'll need cream if it's not good coffee and then ask if it's good... most times they're honest about it.

I have a keurig here at home for visitors that don't want to impose on me to press them out a cup. i also have my mom's 30yr old gevalia drip maker here - last time i tried using it I made everybody's hair stand on end with my "if i use this much for just my mug, i should use 12x that to make a 10 cup pot" approach.
 
Off topic here, does anyone else remember the older generation drinking coffee out of the saucer that the cup sat in? I remember my uncles, most are gone now, would pour the coffee from the percolator to the cup and then from the cup to the saucer and drink it from the saucer.
 
cold1 said:
Off topic here, does anyone else remember the older generation drinking coffee out of the saucer that the cup sat in? I remember my uncles, most are gone now, would pour the coffee from the percolator to the cup and then from the cup to the saucer and drink it from the saucer.
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They drank too much coffee, they got the jitters so bad tue saucer caught what they shook out of the cups.
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@Lil D just bought one of these. For years if I needed coffee in the woods I’d boil water in my little Stanley pot and just use instant. It was easy and didn’t require filters and such.

She does not like instant much and wanted a way to make it without a hassle. Still all you need is hot water. The mesh is fine enough where you don’t get grounds in the finished product. She’s tested it on her high class Gevalia coffee and liked the outcome.

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Any one use a Moka Pot regularly? My sister swears by it, and I do like a small dark cup. But I do so over time to, might not like the espresso quantities.
 
cold1 said:
Off topic here, does anyone else remember the older generation drinking coffee out of the saucer that the cup sat in? I remember my uncles, most are gone now, would pour the coffee from the percolator to the cup and then from the cup to the saucer and drink it from the saucer.
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My grand dad did, only person I remember drinking it that way.

In the episode of Gomer Pyle "Super Chef" Gomer is working in the mess hall. A General comes to the base for a visit and is having coffee in the mess hall. While his back is turned Gomer comes by to refill his coffee cup. The General, not being aware he's gotten a warm-up takes a drink and has a not nice reaction. Gomer is close by and offers to "saucer and blow" the coffee to cool it off. Only video I can find is for the entire episode and I'm not posting that.

There's your useless trivia for the day.

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Maxwell House or Folgers, whichever is on sale. 1:1 coffee/water ratio, so strong.

Then I usually mix 2 cups with coconut oil, butter, and cocoa powder.
 
I can remember as a kid, my mother always had a pot on. All. Day. Long. Old percolator. If any amount of company was coming. The 30 cup percolator came out.

Black coffee over brown sugar was our syrup. Fake syrup wasn't really a thing and real syrup was too expensive
 
Counterculture beans + burr grinder + pour over is the normal solution here. I break out the chemix if we have company, the percolator if we have a lot of company.
 
Cold brewer here, using an Oxo brewer that gets loaded with 10 oz coarse ground coffee and steeped 24 hours.
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I get my coffee beans usually from Costco and sometimes grind onsite since it gets really messy & static charges with coarse ground. When I grind at home I’ve got a kitchenaid burr grinder

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I store the resulting concentrate in the fridge, then mix with water every am 50/50 & microwave for awesome hot coffee in 3 minutes.
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Mathieu18 said:
Any one use a Moka Pot regularly? My sister swears by it, and I do like a small dark cup. But I do so over time to, might not like the espresso quantities.
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Moka pots are great for Italian or Cuban coffees. Think of it as an ancient espresso machine instead of a replacement for French press, drip, or pour-over. You can always make it an Americano if you want more volume.
 
1075tech said:
I have no idea about the rest of anything you said. But this is the way
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Milk improves the lightest roast single origin Ethiopian beans to the most EXTREME FRENCH ROAST pre-ground macro coffee junk.

#GotMilk?
#CowGoatBuffaloHumanItDon'tMatter
 
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My coffee corner. Includes espresso machine, Paris Rhône pour kettle, Hario switch brewer, 2 different hand grinders, one conical burr, one flat burr with 2 different style burrs (ghost and high uniformity style), Timemore pro scale with timer and flow rate built in, several styles whole beans. Oh yea, Keurig style insta brewer cause the wife likes pods, creamer and sugar. Not included are my French presses and another pour over brewer. I’m deep in the rabbit hole but it’s interesting how small changes in grind size, grinder, temp, and brew method can make the same bean taste.
 
Breville espresso machine - barataza grinder
And bialetti cause Cuban coffee is soooo good!
Usually roast my beans in a skillet on the grill burner - Bolivian is my favorite.

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All the talk of Cuban Crack before made me look up the recipe and make some. Sadly all I had were blonde beans, but still came out pretty good. Used the wife’s milk frother instead of whisking the sugar and first few drops of expresso, think that made it easier.

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I've got a cheap Walmart cold brew press thing I use for summer coffee, because I'm sort of in the a but not quite. Works really well even with cheap store coffee, but you use twice as much lol
 
Krugermeier said:
I have the same machine, and nothing else tastes the same…
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This is my 2nd one - the first one died after 3-4yr . . .

I have been taking better care of this one, descaler and all, but the grinder still assed out [and isn't built to be maintained] after 3yr so I got that barataza on the side; I use the pressure dial to adjust the grind settings properly.

The first cup comes out perfect but I've had issues getting cup #2 to come out as well - doesn't get to full pressure; but if I let it sit for 5-10min between extractions, it seems fine. Either way, this one outlived its predecessor so I consider it a win.
 
I love coffee, but dont have the time or patience to fuss with anything but a drip machine. We have one that has an insulated carafe and I usually have the pot drained before it loses temp.

We have a subscription to Hatchet Coffee out of Boone, and will grab bags from Camp Coffee (Blowing Rock) or Anchor Coffee (Wilkesboro) on occasion.
 
I drink my wife's leftover coffee the next day.. sometimes 2 days later. Can't tell a difference. I have a very unsophisticated palate
 
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