DrScaryGuy
🌈 Loves rainbows 🌈
2A Bourbon Hound 2024
2A Bourbon Hound OG
Supporting Member
Multi-Factor Enabled
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.
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.