What’s been your favourite way to have coffee lately?
I’ve mentioned it a couple times on here already but I’ve been having a ton of fun with soup (unpressurized espresso), specifically with Pilot’s Ana Sora beans which are super strawberry forward. Hence I’ve been calling it strawberry soup. It’s probably my favourite coffee ever and is really easy to make and super forgiving on the Cafelat Robot.
I’m curious what you all like the most. It can be your current favourite, something you used to have that you miss, whatever. I want to hear what c/coffee thinks is the cream of the (coffee) crop.
21 replies
black from either pour over at home or Clever Dripper at the office.
I usually drink it, though I've been curious about taking it intravenously.
I was thinking I might try eye dropping it.
Maybe something iced to give me a cooling feeling.
This will sound like blasphemy. I would prep a concentrated shot of Peet's Major Dickason via an aeropress and have it over a scoop of vanilla bean ice cream.
Add a little amaretto and you've made yourself some Italian dessert the name of which I cannot recall.
Is that because youffogato what its called?
Affogato. IIRC means to pour over in Italian.
Edit: I see what you both did there. 10 points to you two!
I am drip filter of some south american blend. Norwegians like coffee with much acid.
Not sure i understand all the words you use, but i really like the energy and enthusiasm :)
Pour over in the AM.
For the occasional afternoon - soup for the ultralights, cuccumella when time permits for medium roasts.
In the evenings I've typically done decaf in a flat bottom, but I've been playing with finer grinding and a v60 for this with promising results lately!
I still remember a perfect cappuccino I drank in a cafe in Amsterdam. I loved it so much, I went back for more a couple of days later. Turns out, they roast their own beans and they might get it perfect or… not. I wasn’t able to finish my second cappuccino. I never set foot there again, but the first cup still appears in my dreams.
I use French roast in a moka pot at home in the morning and order a cappuccino if I'm out and about. A friend gave me a dusty Gevi espresso machine that I haven't had the energy to clean up and experiment with.
With a cup. Made some just now and added cream
I should try a cup sometime. So far I’ve just been sticking my mouth under the espresso maker and hoping for the best.
I've gotten mileage from chewing beans and pouring hot water down my throat.
This seems like a great way to get a higher extraction.
I finally figured out how to get the new coffee machine at work to give me a coffee I like.
First, couple ounces of whole milk, warmed in the microwave ( the 'milk' in the machine is half sugar)
1x strong coffee, when it starts spitting out water catch that in a different cup & throw it down the sink.
1 or 2x espresso
1 or 2 shots of the 'milk' to sweeten it.
Pretty close match to my moka pot, but let work pay for it. The old coffee machine was trash. This one grinds whole beans, it makes good espresso and good coffee.
My favorite way is just to use my manual burr grinder and a moka pot. Sometimes I'll have it with condensed milk for a Vietnamese style coffee. Usually it's just the Moka and milk with sugar.
Got a small moka pot recently. I load it up with Cafe bustello (pre-ground, I know I'm the devil) and a mug full of water the night before. I wake up and hit the electric range to high, and in about a minute I got some damn good coffee. If I want another, I just sit it in a dish with tap water for a couple seconds and I can load up a second time.
I've pretty much settled into a routine with my chemex - reasonably easy to get good results for two people twice a day. Hand ground beans from a few local places and I always try to bring home some more interesting beans if I travel. Occasionally I'll bring out my aeropress or french press.
I've seen a bunch about the cafelat robot and if I could get my hands on one I'd buy it, surely someone has one they don't use enough to justify keeping?
Usually anally
With a teaspoon of warm sweeened condensed milk and French vanilla cold foam