4 scoops of the cheapest ground coffee to a 1l French press.

Then boiling water added and waiting for a bit before i can force the plunger down.

Then poured into the biggest cup i have found at home and some sugar replacement added in.

Now all the coffee lovers, you're free to pour out your hatred towards me.

You just need a decent ground coffee and this thing will make a perfect coffee. Of course, you'll get an espresso size coffee, but I prefer it that way.

I do some stuff and push a button

I wish I liked coffee because there seems to be so many interesting ways of making it, but it tastes like someone farted in an ashtray and then poured hot water in.

I make a small latte (or three) on my Gaggia Classic.

I used to be a Breville man, pressing the tamper, admiring the crema, steaming the milk, even roasted my own beans there for a while. All that gear went with my ex. I'm more a tea drinker now.

Tea. Earl Grey. Hot.

V60

V60, sustainable, equitable coffee because I'm no scumbag class traitor, hot water.

I love filter coffee, but useally there is too much and stands too long on a too hot plate. Some months ago i got this in a sale. And I do like it. I got my fresh beans coffee and my wife her decaf (you can put pre-grinded coffee in on the top and tell it to skip grinding beans so it takes that instead)

Outdoors i like Kokkaffe

fill electric grinder to blades

buzz for 10s

put into moka pot

boil

drink

Typical routine:

• weigh out 18g beans and grind
• into the basket, WDT, tamp
• pull a shot in the 40-50g range
• enjoy as an espresso or steam some milk for a nice latte

I'm usually completely naked.

I got a reusable metal filter for my aeropress and get beans from my bean guy (the local coffee shop roasts their own and I am no coffee snob but I am a foodie and they are amazing. Fuck. I am ten minutes away from eating a different sammie and my belly calls to their bakery) I am not good at making coffee but I am learning. I love what a moka pot makes but I do not have access to a reliable heating source for it at home (I can get it to work great camping but I don't have a good electric heating element. And I'm not going to get one I am sick of trying)

I use a Toddy cold brew thing I got a long time ago. Buy a pound of whatever, throw it in the container with water for a day. Drain it, and you've got coffee for two weeks that's low acid and quite enjoyable. Add hit water and a dash of milk-adjacent product and it's really quite enjoyable. And also very affordable.

75g into the French press, fill with room temp water, let it sit over night. Cold brew is great for getting a stronger cup from lighter roasts because it's nearly impossible to over-extract, allowing much higher ratios. You lose some bitterness, but you get a bunch of other flavors which are hard to get from other methods, like woody and floral notes.

If I want it hot, I throw it in the microwave, and store the leftover in Tupperware for a day or two. Really it's the perfect method because it's all prep the night before, but doesn't require a countertop appliance.

Bonus tip - you can eat coffee beans for a quick boost. They are quite tasty and have a satisfying crunch.

I lost my sense of smell so I don't like espresso anymore. So my method nowadays:

1. Heat water in a kettle to 90c
2. Grind some generic beans in my rancilio rocky (sometimes I treat myself to better beans)
3. Load the ground coffee into my upside-down aeropress with a steel filter. Fill with hot water
4. Wait 1 minute
5. Press the coffee into my moomin-themed mug and enjoy black

60 grams course ground coffee in a reusable filter, submersed in 700ml water for 24 to 30 hours in the fridge. then take out the filter, use smaller amounts and dilute to preference. works better with medium roast

lol ... I got the same French Press carafe as in the photo

I dump in four tablespoons of coffee, pour in hot boiling water, stir it with a spoon and let it steep while I make breakfast. Once steeped for several minutes, I apply the press and pour out coffee in a mug to go with breakfast ... then the rest goes into a small thermos.

First coffee is hot and goes with my first morning meal ... on most days, second coffee goes with me to the home office during the day ... or I throw it in a backpack to take with me for a motorcycle ride in the afternoon.

... and yes I do get a bit of bitter grounds and grains at the end ... but I usually don't drink the last ounce of coffee, and just pour it out and rinse everything.

The problem is the filtering ... yes you can filter it more to get the grounds out but it either takes a lot of time or effort and there is still a 50/50 chance you mess things up and you end up with grounds anyway ... or you just do a rough filtering job and put up with a bit of grounds at the end and don't drink the last bit of coffee at the bottom of the cup. It reminds me of Turkish coffee that has a ton of grounds at the end that aren't supposed to be consumed.

My daily driver is a 1L French press. 40 grams of beans, ground to 800 micron's in a Kingrinder K6, with a long steep to let fines settle down to the bed, and the plunger only partially depressed to avoid disturbing the bed. Gently poured as consumed. This makes a good cup with a variety of types of beans and roast level. I mostly use locally roasted fresh coffee.

First I open the McDonald's app

I am learning, reading these comments, that I am a crazy coffee nerd...

I use my 1Zpresso handgrinder (the best sub 1000€ grinder I've tried, IMHO) to grind my ultra light roast 20€ 250g frozen coffee beans, then go through ridiculous puck prep, and ultimately make the thing in my manual lever flair 58.

I really want to get something with a smaller diameter though, because I recently tried my mother's DeLonghi machine with a 48mm diameter, and it was surprisingly good, despite the bad temperature management.

I'm an espresso guy though, and I can only really enjoy very good medium-light or good light to very light roasts nowadays. And preparing those well is very difficult. I actually don't really recommend the flair for it, because the temp doesn't stay that consistent (and it's 58 mm).

The most important thing with espresso is not how much your machine costs or even how nice your grinder is, though. It's 10000% your beans. I get new, different beans every week to month depending on how much coffee I'm drinking. I almost never get the same beans twice. Only specialty coffee from a select few roasters. Only 250g bags, always freeze them immediately. They are ridiculously expensive but have improved my quality of life immensely. I am a coffee nerd – worship the bean.

Upside down Aeropress, ideally with freshly ground beans from a vacuum container. Boil water, let it stand to cool down to 90 C, pour small amount in to aerate for 30 seconds. Pour rest in, close with double paper filter (pre-rinsed with some boiling water). Leave 1 minute. Slowly press. Dash of whole milk.

Oh man, makes me want one now.

I also keep my grounds in a Mason jar.

Usually I go for ease of ingesting caffeine as quickly as possible and use a generic single-cup coffee maker.

1. Fill the reusable k-cup with grounds and put it into the coffee maker
2. Fill the coffee cup with water and pour into the tank
3. Place cup and press the power button
4. Take the dogs outside while it's running
5. Add a splash of sweetener and/or vanilla syrup
6. Enjoy

Obviously, I'm not fancy about it at all. When I do get fancy, I'll use the French press. Sometimes I'll cold brew in the French press overnight but I always forget so that's a rare treat when I do remember.

I keep my grounds in a jar next to a 5 cup dripper. Yeah it's not a fancy French press or espresso maker capable of fine tuning brewing pressure and temperature but my boring sensibilities like a simple hot coffee. I'd occasionally do cold brew by mixing grounds and water in a jar overnight and filter/dilute it the next morning.

Instant coffee. I drink one cup per day with a lot of milk. Why bother.

Thanks for the inspiration. I really need to pay attention to my coffee again. Usually I insert a cartridge and press a button.

My kids are home from college and really like cold brew, so I’ll try to remember that tonight as a fresh start

• Size 1 v60

• Size 2 filter paper

• freshly ground beans

• large coffee mug

• put the filter in the v60 and place on top of the mug.

• add a dash of boiling water to moisten the filter paper, discard the water

• add 15g ground coffee, add 50ml hot water (just off the boil), wait 30 seconds, add 250ml hot water (off the boil).

• put the v60 in the sink, and the grounds in the food waste.

• take the mug to the desk and stare at the meeting blankly.

Generous heaped teaspoon of ground coffee into the Aeropress, fill with 90°C water from the kettle, wait 2-5 mins depending on how much time I have, invert over a mug, press, and drink.

Recently treated myself to a manual grinder (Kingrinder K6) instead of buying preground coffee. I don’t think I’m a coffee snob, but my god the difference in taste is huge!

Grounds stored in a mason jar, one for drip grind, one for espresso grind.

For drip, we have a Bunn Speed Brew. I got really tired of the leaky $25 drip maker we had and upgraded a month ago for our anniversary. I used 6 rounded tablespoons per 10 cup pot. Very straightforward process.

For espresso, I have a Hario hand mill, a manual DeLonghi espresso machine, a bottomless portafilter, and a tamper with a calibrated 30 ft-lb spring. Tamps perfectly every time.

When I make espresso, sometimes I drink it straight up, and other times I make a red eye: double shot in a mug, topped with drip.

1. Put coffee and water in the brewer
2. Press on
3. Wait
4. Drink

I have a Chemex pour over carafe with a coffee sock.

I hand grind whatever bean I'm feeling, my favorite is an unwashed Ethiopian I can only get a few months of the year.

Heat distilled water in my gooseneck to 200F.

Do the pour over thing.

And put it into my ember coffee mug to sip on slowly.

I do it very manually for two reasons. One is of course flavor preferences but also because it helps me stick to one cup a day because I'm lazy and won't want to spend the energy to make more. Lol

2 cup Moka pot, Bialetti, 2 cups means 2 ounces, not the pails Americans drink out of. Paper filter in the pot filter. Lavazza oro.

40g of beans (usually medium roast) into my ariete grinder, water to the 8 cup line of the Breville, run the "gold roast" routine. I've played a little with seeing my own bloom time and pour over speed and I couldn't really tell a difference with grocery store coffee beans and tap water.

I hate acidic coffee. My BIL imports and roasts his own beans and it seems like acid is one of the goals or something, but I just dont like it at all.

me personally i like to put the tea in the screen-door ball thingy and pour hot (not boiling) water on it and oh shit i made tea let me try again

My partner and I bought a fancy espresso machine as our wedding gift to ourselves. So I usually have 3 americanos through the day, or I make a latte.

I also have a French press and do that occasionally.

For ice coffee I like to do a 1L press, diluted with 500ml to 750ml ice, then I double filter it, and pour into a tumbler with maple syrup at the bottom and add a dash of milk or cream. Tastes delicious.

Apparently I need to improve my storage game. My partner is away… maybe she’ll be pleased to see everything stored nicely in labelled jars…

Stainless steel moka pot. KitchenAid grinder. Naviera cuban roast coffee beans.

Grind medium, fill bottom of the pot with 160F water, put the filter basket on and fill it with the ground beans. Screw on the top part and precipitate a pot of strong coffee. Heat some milk in a mug and pour coffee over it. Enjoy.

If work day, fill thermos with the black coffee and a mason jar with whole milk and take those to work to make 2 big lattes. At home someone usually grabs what is left after I make one.

At home: Put cup in machine, push button.
At work: Good ol' drippy filter, baby.

16.4 (somewhere between 16 and 17) grams of light-roast, freshly ground coffee in about 280 ml of cold water in a French press (no paper), left to steep overnight in the refrigerator.

In the morning, I add about 200 ml of choco soy milk.

It tastes almost like dark, cold chocolate and, thanks to the soy (as a thickener), has the same mouthfeel.

I don't like the taste of coffee.

• get a teaspoon and a half of instant coffee into the least dirty cup
• put two Splenda
• put half warm and half regular water
• chug in a few seconds
• profit

Almost always Moccamaster with a reusable filter. Chemex when I'm feeling fancy. Aeropress on occasion when I just want a small cup of particularly strong (as in concentrated) hot brew. Very occasionally I'll male cold brew in a Toddy, but it always goes so fast cuz it's always so damn good.

I get roasted grinded what ever coffee beans I boil it till its not foamy any more and doesn't splash around I boil again with cardamom added I drink 1 liter then switch to matteh

Drip.

I use this coffee filter straw jogo straw I put my ground coffee in a tall tumbler and pour hot water over it. After a bit it's cool enough to sip through the straw. My wife doesn't drink coffee so this is the most minimal solution I could find with the least amount of maintenance. All I have to do is wash a cup and the straw.

Based on weather and season I drink espresso, Moka pot or frappe.

In a cheap drip coffee maker.

On occasions I do a pour over.

Just toss a pod in

Some sort of Philips machine. Beans and water go in, coffee comes.

I have a Chemex carafe and I use a cloth filter with it from https://coffeesock.com/.I used to measure things based on what people said in videos and blog posts, before realizing that I kind of like the idea of just eyeballing everything. I don't need it to be perfect anyway.

• Whole beans, kept in a metal canister that my dad gave me for Christmas
• Grind with a manual hand grinder
• Heat water in the electric kettle
• Place cloth filter in the Chemex, pour a few ounces of boiling water over it to wet the filter and heat the glass of the carafe
• Swirl the hot water around to heat the sides of the carafe, then pour out the hot water
• Place ground beans in the filter
• Pour in 2-3 ounces of water, swirl it around while it drips through the filter
• Once most of that has dripped through, pour in the rest of the water. Swirl occasionally so that the ground beans stay level as the water level drops; otherwise they'll cling to the sides of the filter.

If it starts to take more than 3-4 minutes for all of the coffee to drip through the cloth filter, the filter is probably full of oil. Even when rinsing it after every use, it'll start to clog after a while. You can give it a thorough clean by putting it in a pot of water and boiling it a few times.

Steeped, ground up in a tea bag just don't let it burn. Manual grinder with hot water so you can make it anywhere no electricity needed.

Chicory/barley/chickpea instant with oat milk.

The simplest possible drip pot. Unbleached paper filters. No timer, just on/off, and I took off the little spring piece that enabled you to steal a cup during the dripping and ruin the pot. Just wait, and empty the dishwasher in the meantime. I grind my beans for 12 seconds and use filtered tap water. But the beans are good imho, from Groundwork.

Put 1lbs coffee in several layers of cheesecloth -> put in gallon of water -> fridge 24h, coffee for days. It's less acidic and, more importantly, immediately ready for morning-zombie-me.

I have an espresso machine at the office but not the talent to use it. It pretty much only comes on to steam milk, though I do sometimes make a shot of acidic death occasionally.

During the work week, I grind my beans at home & bring them to work, where I use an old style drip coffee maker (think Mr. Coffee) to make two pots - the first pot using preheated water from our water filter system, the second pot using cold once the heating element inside the machine is already hot.

During the weekends, it's a mug of water into the microwave and a spoonful of instant.

I just use a machine nowadays, but I also have a French press (the one in your photo, as a matter of fact!) so I may have to give this method a try.

Now you have crystal, non acidic, and flavorful golden coffee

What part of the process makes it non-acidic? I always assumed that was just a property of the beans used.

Start kettle set to just below 90 degrees. Put what looks like the right amount of coffee at the moment into french press. Pour water into press when it's at temp. Wait 5-10 minutes and drink.

Bonavita auto drip during the week. Bonavita, V60 and espresso maker on the weekends.

Mocha pot, but I don't drink it myself

Black

I take a full kettle, boil it, take it off the stove, mix in 5 teaspoons of coffee, boil it a bit again, mix, pour half in the thermo, half in my cup. No sugar.

Fill the Moccamaster with one liter of fresh, cold water from the tap Wet the filter Ground 60 grams of fresh beans in the cup and then wait the 4 minutes until the coffee is ready.

Two ways.

At the office: instant mix, coffemate and Splenda with boiling water.

At home: drip coffee from an ancient Black and Decker mixed with milk and Splenda.

I'll grind up 40g of kona coffee beans, put them into the percolator with 10 cups of water. Once it's ready, I'll add three ice cubes with about 4 cups of fresh coffee to my mug. Brings it to a nice temperature that I can drink it right away without scalding myself. Gives me 2.5 mugs of brew, and usually when the second mug is half done I'll add the remaining coffee into the mug to bring it back up to temp.