I just started drinking coffee made with the pour-over method, very happy with it. French presses are very good, but a mess afterward. Then there are the different coffees out there too. My all-time favorite a friend brought back for me when he went back home to Vietnam for a vacation. I've looked for something like that and have not been successful. Do any of you put in time and effort for a good cup and if so what do you do?
@kellyjay saidRoast your own beans, [Arabica preferably] medium
I just started drinking coffee made with the pour-over method, very happy with it. French presses are very good, but a mess afterward. Then there are the different coffees out there too. My all-time favorite a friend brought back for me when he went back home to Vietnam for a vacation. I've looked for something like that and have not been successful. Do any of you put in time and effort for a good cup and if so what do you do?
Grind your own beans.
Keep unused coffee in the freezer.
Brew in hot water in a simple coffee maker [pour over method is good]
Use fresh cream, not nonsense like coffee-mate.
Use cane sugar, not chemical sweetners.
Avoid Starbucks and other commercialized coffee shops.
Jamaica Blue Mountain, Indonesian, Kenya, are pretty good.
Medium and Light roasts are best.
Dark roast is what they do with cheap low grade coffee.
@rajk999 said🤗👍
Roast your own beans, [Arabica preferably] medium
Grind your own beans.
Keep unused coffee in the freezer.
Brew in hot water in a simple coffee maker [pour over method is good]
Use fresh cream, not nonsense like coffee-mate.
Use cane sugar, not chemical sweetners.
Avoid Starbucks and other commercialized coffee shops.
Jamaica Blue Mountain, Indonesian, Kenya, are p ...[text shortened]... good.
Medium and Light roasts are best.
Dark roast is what they do with cheap low grade coffee.
@kellyjay saidX-Large Black Coffee @ McDonald's, then come home and put my own lactose free cream in it. 🙂
I just started drinking coffee made with the pour-over method, very happy with it. French presses are very good, but a mess afterward. Then there are the different coffees out there too. My all-time favorite a friend brought back for me when he went back home to Vietnam for a vacation. I've looked for something like that and have not been successful. Do any of you put in time and effort for a good cup and if so what do you do?
-VR
@very-rusty saidI didn't know you made your own milk. Have you always lactated?
X-Large Black Coffee @ McDonald's, then come home and put my own lactose free cream in it. 🙂
-VR
@rajk999 saidAs an aside, from time to time I put a piece of butter into my coffee instead of creamer, real butter.
Roast your own beans, [Arabica preferably] medium
Grind your own beans.
Keep unused coffee in the freezer.
Brew in hot water in a simple coffee maker [pour over method is good]
Use fresh cream, not nonsense like coffee-mate.
Use cane sugar, not chemical sweetners.
Avoid Starbucks and other commercialized coffee shops.
Jamaica Blue Mountain, Indonesian, Kenya, are p ...[text shortened]... good.
Medium and Light roasts are best.
Dark roast is what they do with cheap low grade coffee.
for approximately forty years i have cold brewed coffee grounds
"cold" refers to "room temperature" (60ºF - 90ºF here in the shack)
i used to use distilled water, thinking purity mattered
now i don't bother with that, i just use water straight from the tap, here in north texas it's relatively good water, i base this statement on having sampled water from around the globe and storing that data in a damaged hard drive ensconced within my skull
but i digress
i take 12 - 16 ounces of grounds (medium to coarse grind) and about four cups of water and let it sit for 3 - 4 hours
i drain the concentrate and refill the container with fresh water and allow it to sit overnight
this gives me about 1 us gallon of concentrated coffee
i use approximately 1/2 cup of concentrate in a coffee cup filled with the same dang tap water and nuke it for about four imperial minutes until the brew temperature reaches 140º - 145º, the optimal temp for my mouth's pleasure
the concentrate keeps well in the refrigerator, it lasts me about two weeks unless i go on a coffee binge but as i get older that happens less frequently as my gastric happiness depends on stability rather than stupidity
a search thru yer favorite engine will reveal many options and instructions from various practitioners of the cold brewing community
no background checks required
@rookie54 saidFreaking meth lab coffee
for approximately forty years i have cold brewed coffee grounds
"cold" refers to "room temperature" (60ºF - 90ºF here in the shack)
i used to use distilled water, thinking purity mattered
now i don't bother with that, i just use water straight from the tap, here in north texas it's relatively good water, i base this statement on having sampled water from around the globe ...[text shortened]... structions from various practitioners of the cold brewing community
no background checks required
@kellyjay saidDo any of you put in time and effort for a good cup and if so what do you do?
I just started drinking coffee made with the pour-over method, very happy with it. French presses are very good, but a mess afterward. Then there are the different coffees out there too. My all-time favorite a friend brought back for me when he went back home to Vietnam for a vacation. I've looked for something like that and have not been successful. Do any of you put in time and effort for a good cup and if so what do you do?
No. Just a few scoops of Peets ground into our aging Mr. Coffee maker, add water, and 5 min. later our "very average" coffee appears. Just as I have a tin ear for music, my ability to discern the taste of great coffee doesn't exist.