Scoops? SCOOPS??? How are you people making coffee without a weighing scale?

They are not drinking it because it got oversteeped when she forgot to pour it off.

So that’s how my coworker ‘accidently’ shit on the top of the fridge.

The water compressed by half in step 4.

She must be using a high quality french press!

I have one of those, it sits in my cupboard in case my coffee maker breaks.

There’s always syndrome with a more particular, exotic, and “superior” brewing technique than your’s. Pour over has gotten that way, with people debating the superiority of the same brand of paper filter based on where it was made.

I have manual hand-press espresso machine I’ve had for years, but my daily go-to is a cold brew. My process is

• GRIND ALL THE COFFEE
• Dump ALL THE COFFEE into a big, plastic bucket
• Go to bed
• Wake up and decant the results into a big pitcher

Preparing the coffee for drinking is putting a kettle on, pouring a quarter cup of brewed into a cup and topping off with boiling water.

The prep is easy and I do it about once a week; the brewed concentrate is enough to last me that long, and the day-to-day preparing a cup is almost as easy and fast as a pod machine.

It’s funny that the process I used when I started with the espresso machine is far more involved and uses many more tools: scale; grinder; portafilter; newish little funnel attachment that’s really cleaned up filling the portafilter; newish little stirrer that’s improved the grounds distribution; tamper; rubber mat on which the tamping occurs; newish puck screen that dramatical improves keeping the head clean; espresso machine; knock box. What a laborious process, and it’s only gotten more steps and devices over the decades.

But now, my daily method is just cold brewed from the fridge and boiling water from the kettle. And the only tools are a scale, grinder, and an Oxo cold brewer.

I follow James Hoffman’s instructions:

• 60~70g of ground coffee per liter of water
• pour the water and stir
• wait 5 minutes
• stir the top to break the “crust” and let some more ground sink
• wait 3 minutes
• soup the foam away
• place the lid but DO NOT press ! Just bring the filter to the surface of the liquid
• serve

The truly pedantic way is:

• Coffee by volume not weight. It’s particularly noticeable with espresso. Obviously ridiculous to do irl because it means doing the penny test each time
• Grind level needs adjusting throughout the day as humidity and temperature impact consistency. Also unless you freezing exactly one portion your beans off gas a little bit more each day, even in an air tight container as its not actually air tight
• Temperature ramp should be considered and if you need to preheat everything or not to impact it. You want a slight downward temperature ramp to avoid over extraction at the end to reduce astringent and bitter flavours

Obviously over the top for vast majority and pointless if you making dark roast beans, although over extraction with them is pretty rank. However if you have some expensive light roast then it can make a noticeable difference. Is that worth it to you? Who cares, how you like your coffee is how you like it, i don’t even do the above

I bloom the coffee by pouring a little water in first, then swish it around 20 or 30 seconds. Then add the remaining water.

I’m not sure why. It was how I was taught.

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I thought you don’t press, just put the lid.

Skipped pouring the coffee.

What does „replace plunger“ mean here?

The way I know it:

• Coffee in
• Water in
• Plunger in, just enough so all the coffee is submerged
• Wait 4 minutes
• Press down slowly
• Done