Posted on 02/02/2025 11:34:51 AM PST by CondoleezzaProtege
It doesn’t take much digging through the vast array of coffee-making apparatuses, either at your local kitchen store or online, to get overwhelmed. There are drip machines, pod-machines, French presses — even this odd-looking contraption.
When selecting the best brewer for you, you’ll want to consider a variety of factors: How fast is it? How much cleanup is required? How much coffee does your household consume? And of course, there’s taste.
1) Aeropress
2) Drip Machine
3) Pourover
4) French Press
5) Moka Pot
6) Pod Machine
(Excerpt) Read more at thekitchn.com ...
Mr. Coffee
Or stove top percolator.
But they must use Hills Brothers Original to win the prize.
“I have a marine friend who thinks if you drink anything other than Folgers, black, you’re a fag.”
Folgers is for fags.
Hills Brothers for true cowboy coffee. Black.
Tell him I said so.
I think the 12th cup upright percolator makes the best coffee but you have to take the grounds out when it’s done percolating.
Unfortunately for me my wife prefers the Mr coffee type so that’s what I drink. Imo Mr coffee it’s not the same as a percolated copy and no amount of science will change my mind.
Yes, the percolators continuously brew the coffee to get every flavorful drop out of the coffee.
Another method is army-style. Boiling a pot of water and dumping ground coffee into it. Wait 15 mins til it’s all on the bottom then ladel it out into servers. It never removes the grounds so it gets stronger as it sits. The best stuff is at the bottom. A good cup of that can be chewed. Best you can get.
Mocha pot is best. Unfortunately only one or maybe 2 cups at a time. Empty grounds, refill with water, repeat.
Bialetti 9 or 12 cup for full size cups Americans are used to…. Their cup count is for 2-3 oz dainty euro drinkers
Freshly boiled water over espresso grind in an unbleached Melita filter. No grounds stuck in your teeth (French press or Turkish), burnt taste (percolated), or plastics to the landfill (Keurig Cups).
+1
C-rations coffee powder in a canteen cup, heated on the vehicle heater vent on the floor along the front of the track,assuming your heater worked,lol.
Nothing like the tang of diesel with your coffee to wake up to!
Pod, hands down.
1) perk. I use a glass percolator
2) French press. I use a glass one. Best have been the old Mr coffee’s
Following happily!
After more than a year of experimenting, here's what I found to be the steps to a great cup of coffee:
-Perfect water temp -- 195 to 205 degrees F
-Use filtered (my preference) or bottled water
-Use a good coffee bean -- for me, it's Brazil, an Arabica coffee. I've tried many other specialty coffees, and like them, but this is best for my taste
-Keep beans in an airtight canister and grind them at the time they're needed for making the coffee
-Locally roasted beans and sourced by someone who knows what they are doing and puts the roasted date on the package
-For me - it's a pour-over with a wire mesh filter/screen
-Store the coffee in a small handheld thermos to keep it at the best temp for sipping over a couple of hours
While a little more time is required than using an automatic or K-Cup, I can do all of this in about five minutes each morning and with minimal cleanup. And it's perfect for drinking for a couple of hours with no overheating as when left on a coffee maker.
One note about K-Cups makers. The Keurig machine needs frequent cleaning. Even after I followed the cleaning, I found that over time, the plastic tubing in the machine would actually grow stuff. Whatever it was growing was black and definitely affected the taste of the coffee.
Finally, if you don't want or appreciate a great cup of brewed coffee, then don't do all this. Just stick with your auto coffee maker. We all have different tastes.
Yup.
Then get the coffee off of any burner an into an airtight container / thermos.
Do not want to burn or oxidize the beans or brew!
That said, whole bean, burr grind one coarse portion for a "my k-cup" and put it in the Keurig machine on its largest setting for my double-hulled thermal mug.
I will put one mug of water in the microwave oven to heat so I can pour it into my thermal mug to warm it up. Then I'll spill out the water and brew my coffee into the warmed mug.
-PJ
People who worry too much if they are getting the “best possible” coffee are really approaching life all wrong, in my opinion.
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As an 80 year old coffee drinking Norwegian since high school I must say that what makes the best brew is a highly individual preference. I’m amused at my son who has an elaborate coffee brewing routine. He grinds the fresh coffee and weighs it for volume. Then he heats the water to boiling in a kettle, puts the ground coffee in a tapered filter holder over a cup and pours the hot water slowly over the coffee. It’s a good cup of coffee, but I’m partial to how my dear departed mother made it, which was the old fashioned informal Norwegian way in a large 12 cup coffee pot with no drip basket. The pot was filled about 3/4 full of water and brought to boil. While that was heating up, she took a standard coffee cup and filled it about 3/4 full of regular ground coffee. In the cup with the coffee she cracked open one whole egg and mixed its contents together in the cup with the coffee, coating all the coffee grinds. With the water boiling, the coffee grounds went into the pot and then it had to be watched closely so the pot would not boil over like a volcano (which it did on occasion) because the coffee grounds and egg would immediately congeal in the hot water, forming a cap on the water’s surface and as the water came back to a boil, the cap would be pushed up and over the top of the pot. To prevent the volcano from happening the cap was broken up with a spoon and the coffee was allowed to boil for a short while. Mom would then give the coffee one last brisk brief stir, turn the heat off, cover the pot, and let it seep for about five minutes and it was ready to drink. The Norwegians would not be able to wait for the hot coffee to cool down so they would carefully sip it from the cup at first. The egg coated grounds would settle to the bottom in the big pot which had a screen on the inside at the spout outlet to keep any stray loose grounds in the pot. It was the smoothest cup of coffee ever, not the kind that the Starbucks burnt bean lovers enjoy.
7) Going to Wawa for coffee.
If you’ve value oriented, add 50% more to the once-brewed grind and brew a second 12 cups. It may not taste much different and will have less caffeine.
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