Small coffee shop in Alba, Italy

  • pete_the_cat@lemmy.world
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    1 year ago

    Aeropress! I actually just bought my brother one because he saw me making coffee one morning and gave me the 🤨 look. I told him to taste it and he exclaimed “damn, that is excellent coffee!” since he’s used to pre-made stuff and Keurig pods.

      • ColeSloth@discuss.tchncs.de
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        1 year ago

        I have had mine and use it all the time for about 15 years now. Still works great. I just rinse the stuff off and leave it in the dish dry rack.

        • MashedTech@lemmy.world
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          1 year ago

          Yep. I love other methods too but aeropress seems to be the easiest method to get a consistently good cup of coffee. It’s not the best but that’s not what you’re looking for everyday.

          • pete_the_cat@lemmy.world
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            1 year ago

            I’ve tried multiple different recipes for pour overs and they always come out too acidic or “off”. I can’t seem to get it to brew long enough while pouring the water, it seems too delicate and easy to screw up. It’s pretty hard to screw up an Aeropress brew.

        • pete_the_cat@lemmy.world
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          1 year ago

          I disagree, the Aeropress makes a nice puck of coffee which can easily be ejected out. The only thing you have to clean off is the oil (if you want, I never use soap and water, just water to give it a quick rinse). With a v60 the coffee grounds can get stuck in the mesh if you’re not using a paper filter, and if you are, it’s about the same cleanup, just wash off the oils and let it dry.

          • sqw@lemmy.sdf.org
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            1 year ago

            aeropress with normal paper filter, pick up the grounds and dispose, only the cone to wash, done. aeropress pop the grounds, scoop remainders on the plunger, wash the 3 pieces. no argument on the ease of brewing though, aeropress gets you 90% of the way there with almost no skill required

    • CaptDust@sh.itjust.works
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      1 year ago

      I dug my aeropress out of storage not too long ago after like 5 years. it was one of my first coffee tools and I thought I moved on when I got better stuff. I gotta say it’s combination of convenience and taste is still unparalleled. It still works great and immediately went back into normal rotation lol

      • pete_the_cat@lemmy.world
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        1 year ago

        I agree, I’ve tried other methods (so far only pour over and French Press) and the Aeropress is by far the hardest to screw up. I’m usually adamant on my 2 minutes 30 seconds brewing time (I set a timer) but there have been times that I’ve forgotten to set it and let it brew for like 5-10 minutes and it still tastes largely the same. I still haven’t made a pour over that was as good as an Aeropress brew. French Press is close, but it leaves a bunch of ground coffee in the bottom of the cup.

    • TheAlbatross@lemmy.blahaj.zone
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      1 year ago

      Represent!

      No filters so there’s no ongoing costs and I get them tasty bean oils. Easy to clean, cheap to buy, the French Press does it all, unless you want espresso.

        • thayer@lemmy.ca
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          1 year ago

          I guess it depends on your definition of clean. I use the classic Bodum French press, so your mileage may vary (some cheap presses catch more grounds in the screen area).

          I wash the glass carafe like any glassware, and then simply rinse and wipe the press itself under the tap without soap throughout the week. Once every couple of weeks, I’ll dismantle the plunger and thoroughly clean it with dish soap to remove any stains.

  • jagoan@lemmy.world
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    1 year ago

    I’ll be that guy. The picture shown is cold drip. Cold brew is when you mix coffee and water and left it in the fridge for x hours.

    But really, among the pictures, I’d pick Napoletana simply because I’ve never had them.

  • driving_crooner@lemmy.eco.br
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    1 year ago

    I let my French press simmer for 20 minutes, as recommended by James Hoffman, but only when I bought properly grinded coffee.

    Edit: I just saw the video again and he said 4 + 5 to 8 minutes for a 30gm of coffee and 500gm of water. I usually do the double and maybe for that I was also doubling the time? Lmao, have been so many years doing it like this that I was sure was the way he said it should be done.

      • driving_crooner@lemmy.eco.br
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        1 year ago

        Coffee grinded for French press is really big, it needs a lot of time to extract the flavors, and after 20 minutes the temperature is just right.

        • Salix@sh.itjust.works
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          1 year ago

          Simmering means you’re probably putting it on a stove top trying to keep it just below boiling temp for 20 minutes.

          Is that what you’re really doing? Or are you steeping?

          • driving_crooner@lemmy.eco.br
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            1 year ago

            Oh thank you. English is not my first language, sometimes make errors like that.

            What I mean is that I put the coffee on the press, put the boiling water and let it there for 20 minutes.

    • Zammy95@lemmy.world
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      1 year ago

      Woah wait, 20 minutes? I thought his was like… 10 minutes total afterwards. Although he did also say “you can let it go longer if you’d like” or something I think.

    • TheAlbatross@lemmy.blahaj.zone
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      1 year ago

      Is there a big difference in flavor here? I grind my own beans fairly coarsely then brew for 4-5 minutes at 200°F and that seems pretty ideal.

      I’d worry it wouldn’t be quite hot enough after waiting 10-20 minutes and the coffee tastes quite flavorful the way I do it, but I’d give it a try! What do you feel is properly grounded coffee for French Press?

      • driving_crooner@lemmy.eco.br
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        1 year ago

        What do you feel is properly grounded coffee for French Press?

        “Please grind for French press” at the Starbucks barista lmao.

  • Codex@lemmy.world
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    1 year ago

    CHOOSE YOUR FIGHTER!

    I think these days I’m all about (actual) cold brew, but a French press is great when the hot coffee mood strikes. Some day I’d like to have a cold drip setup like a Yama but that’s at least half for it’s aesthetic value as a sculpture.

    I feel like moka pots take longer than 5 minutes, but I hate how they make coffee too so I’m probably not using them right.

  • hOrni@lemmy.world
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    1 year ago

    I had to check half of these out, as I never heard about them. What’s the pint of a Syphon? It just mixes hot water and coffey the same as pouring it in a cup. Seams needlessly overcomplicated.

    • Knightfox@lemmy.one
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      1 year ago

      It’s just another way to brew coffee. I found a Wikipedia page about and it appears to have been invented in 1830. Supposedly this method makes an exceptionally clear brew, low suspended solids. Looking at some pictures it doesn’t seem that complicated though there are some more artsy versions that make it complicated. If you do pour over coffee as your norm then this is probably a half step longer, but if you just have a machine then this is way more complicated.

  • PissinSelfNdriveway@sh.itjust.works
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    1 year ago
    1. Drink coffee
    2. Bitch about something coffee related
    3. Continue drinking said coffee
    4. Repeat tomorrow.

    Just stop drinking the burnt non fun part of cocaine.

    • TheGreenGolem@lemm.ee
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      1 year ago

      Just stop drinking the burnt non fun part of cocaine.

      I think you had a Freudian slip there, my friend.

  • Cowbee@lemm.ee
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    1 year ago

    Espresso! I love it, can’t get enough. I use a Flair 58 though, not a fancy dual boiler or anything.

  • taiyang@lemmy.world
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    1 year ago

    An Italian friend turned me into the Moka and it’s been my go to every morning. It can turn my cheap store brand medium roast into something better than I can get at Starbucks (my only choice when at work). I don’t like particularly dark or burnt brews.

    Plus, throw another cup into my Zojirushi thermos and it’ll stay fresh and hot for like 24 hours!

    • fusio@lemmy.worldOP
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      1 year ago

      I grew up withbmoka and I recently discovered aeropress… it’s so much better with anything that is not 100% robusta

      • taiyang@lemmy.world
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        1 year ago

        Thanks for the recommendation! I’ll need to look into it. Around here, simply having anything that isn’t drip is usually considered fancy so it’s rare to get any decent recommendations, haha.

  • JoShmoe@ani.social
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    8 months ago

    French press for me, but only because its simple. I use whatever whenever that doesn’t require a ten minute tutorial.