How do you prefer to brew your coffee?

What is your preferred style of coffeemaking? Do you strongly prefer your method over others? Prefer different methods for different styles of coffee? Think it doesn't matter--coffee is coffee? Discuss . . .

[David M. Bueker]

I prefer French Press, but I don't do it all that often. I have a small pot at home that works really well for work days, as it makes just enough to fill my rather large travel mug & makes nice coffee. I keep a French Press at work that I use sometimes.

My usual method is the use of an espresso machine. If that is not available, a macchinetta, and if that unavailable, French press.

And then there is the method preferred by millions (including myself at times) that produces what some call Turkish Coffee and others call Greek coffee, but all in the Mediterranean/North African regions know the method started with the Bedouins wherever they found themselves.

Or, when one is truly desperate (and before one would stoop to using a percolator), what is known in Hebrew as "cafe botz" (literally "mud coffee") in which one places a heaping tablespoon of very finely ground coffee (ideally 70% Arabica and 30% Robusta) in a coffee mug, pours over near-boiling water, stirs with a spoon and then drinks either with or without sugar. If you drink it carefully enough quite rich and delicious and not a grind in the mouth. In fact, quite enough coffee grounds left over so that the appropriate Bedouin, Jewish, Italian, Gypsy can tell your fortune by reading the "grounds".

Best
Rogov

Preferred - Macchiato or Cappuccino in our Gaggia
Backup - drip-feed (Rombouts style) individual coffee filters
Additional backup - stove top Italian coffee pot (i.e. Rogov's macchinetta above). We have ~ 5 of these of various sizes and we've even 'taken sand to the arabs' by taking one away on *holiday to Italy on a couple of occasions

Also enjoyed - very occasional Turkish Coffee, plunger (aka french press), Electric filter machines (one of these machines carried a major policy migration project through to completion 1-3 years ago )

regards

Ian

* This may sound daft, as every apartment we've ever rented has one in it, though in truth some of the cheaper Bialetti's get somewhat mouldy in the bottom section where you put the water. The brains of the operation is somewhat against mould - hence taking our own.

Interesting. I used a macchinetta/moka pot back in the day, but now prefer a french press--which I use almost every day. The macchinetta/moka pot certainly makes a strong cup of coffee, but I think my tastes have migrated in the milder direction. I've never used a vacuum brewer or an AeroPress--I'm curious how those complicated-looking devices fare.

[Jenise]

Bought two French presses (individual serving double-hulled stainless steel mug types) at Starbucks a few years ago for travel purposes, but started using one now and then to make a cup for myself when husband wasn't home and once I got used to that taste I couldn't go back to drip brew. Now it's all we use unless we have company.

French Press every day. The large autodrip only comes out for large gatherings. For small gatherings I will make multilple batches in the press and transfer to a insulated pitcher.

Have also been home roasting for 5 years or so now.

I like the taste of both better and I the control.

Café filtré, single cup. At work, though, I use a French Press but find the oils distract from the aromatics of the coffee and, if you will, to mask terroir. As an aside, I've preferred Indonesian coffees for years, but lately have gained a fondness for East African coffees, too.

Mark Lipton

Pour over filter. Easy as pie. Put the filter cone in carafe, insert filter, grind coffee, pour in boiling water and wait a minute or two. Made six or eight carafes every morning when running a B&B for eighteen years. People loved it.

Drip or French press are both good.

Espresso is a different beast than "coffee". (I like both.)

Turkish coffee, et alia, sound better than they drink.

At work, which is where I drink the most coffee, we have Keurig cups -- and they are free -- so that is what I use. ((Where is that money emoticon?))

[Jenise]

Pour over filter. Easy as pie. Put the filter cone in carafe, insert filter, grind coffee, pour in boiling water and wait a minute or two. Made six or eight carafes every morning when running a B&B for eighteen years. People loved it.

In terms of quality of taste, that's a great method. Keeping the coffee hot, though, is another problem.

I selected drip because that's what I use the most, but I prefer my espresso machine (why wasn't that on the list?).

In terms of quality of taste, that's a great method. Keeping the coffee hot, though, is another problem.

The thermal carafe keeps the coffee hot. I guess I should have included the thermal part.

Question for those using drip coffee makers? Does your water get hot enough and if so what make/model are you using. I have gone through probably half a dozen of those machines without success. Maybe I am just buying the wrong machines.

Pour over filter. Easy as pie. Put the filter cone in carafe, insert filter, grind coffee, pour in boiling water and wait a minute or two. Made six or eight carafes every morning when running a B&B for eighteen years. People loved it.

In terms of quality of taste, that's a great method. Keeping the coffee hot, though, is another problem.

ISTR a health scare (carcenogens) on keeping coffee hot for long periods of time in a pot. I don't know how verifiable that claim was, but FWIW I'd be tempted in the situation Carl suggests to make each carafe fresh for the guests as they request it - it wouldn't take long after all.

regards

Ian

Question for those using drip coffee makers? Does your water get hot enough and if so what make/model are you using. I have gone through probably half a dozen of those machines without success. Maybe I am just buying the wrong machines.

We use a Krups FME2. It's not up there with the Technivorm Moccamaster (which pretty much wins every comparison test for drip coffee makers) but it was under $80 vs. $200 or so for the Technivorm unit. It makes very good coffee if not fantastic coffee and I can set it so that it turns itself on in the morning. (For me, that is a huge plus.)

I can't ever make really good coffee, so I mostly drink tea and herbal tea at home and go to the coffee shop for coffee.

Question for those using drip coffee makers? Does your water get hot enough and if so what make/model are you using. I have gone through probably half a dozen of those machines without success. Maybe I am just buying the wrong machines.

My morning brew is espresso which I make on a La Spaziale. For a pot of coffee I use a Technivorm, which does get hot enough and brews an excellent pot. For single cups, I prefer the Aeropress to a French Press. Even with a good grinder, too many fines in a French Press produced cup for me. For a more subtle cup, a Yama vacuum brewer.

I can't ever make really good coffee, so I mostly drink tea and herbal tea at home and go to the coffee shop for coffee.

... and if you pass a good place everyday, then this is a very good strategy

I selected drip because that's what I use the most, but I prefer my espresso machine (why wasn't that on the list?).

Mainly for the reason cited by Jeff--I consider espresso a different beast from coffee . . . or does your espresso machine make coffee that is distinct from espresso? I don't know as I've never owned one.

I selected drip because that's what I use the most, but I prefer my espresso machine (why wasn't that on the list?).

Mainly for the reason cited by Jeff--I consider espresso a different beast from coffee . . . or does your espresso machine make coffee that is distinct from espresso? I don't know as I've never owned one.

Espresso has two meanings. It is a roast of coffee and a method of making coffee. An old friend of mine had an uncle who was a coffee taster for a coffee importer. His uncle explained to him that there were 3 distinct "Full Roasts" of coffee. Espresso roast is roasted until the beans are very dark brown. Italian roast is roasted longer, until the beans are dark brown and the oils come to the surface of the beans, making them shiny. French roast is roasted until the beans are black and shiny. However, I've recently bought some French roast that wasn't black. I attribute this to American roasters trying to market a popular named roast to people who use drip coffee makers. Espresso makers use steam forced through the coffee maker, thus brewing very fast at a high temperature. Any roast of coffee can be used in an espresso maker, but I prefer a good French roast from freshly ground beans. In fact, I've even used my espresso maker to make concentrated tea that I then dilute to make iced tea.