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Post Your Coffee Setup
- Thread starter happidane
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My coffee set-up is, as follows: Most days, I use a Hario ceramic dripper, which I use - with filter paper - when I want to prepare a single cup - or mug - of coffee. Freshly roasted, single estate coffee is what I normally drink.
For other occasions, - such as when I have guests, or wish to drink more than one cup or mug of coffee, a French Press (Le Creuset) suffices. Occasionally, I use a Bialetti moka pot, when I wish to make epresso coffee.
The coffee I use invariably comes from small suppliers in the UK or Ireland, the Ethiopian Coffee Company, 3f3, and - from the US - I have bought quite a few from Intelligentsia Coffee, and, occasionally, from Sweet Maria's. This means the coffee is invariably freshly roasted, and, unless it is a blend, is single estate or specific to a particular region within a country and is often ethically sourced, too.
Re grinding, I have one tin which contains pre-ground coffee, for the days I am in a hurry, and have to catch a train or a plane, and don't have the time to potter around in a state of mild soporific tranquillity contemplating grinding some beans as I have other things on my mind.
Two or three other tins contain different types of coffee beans. These days, my preference in coffee is mainly Ethiopian, so the beans are usually Ethiopian coffee beans from different regions, micro lots, or estates.
When I use beans, I grind my own, manually, and have a splendid US made grinder, the OE Lido, which is hand made. The grinder I have is the OE Lido 2, an excellent and splendidly sturdy burr grinder, which sits solidly on the table, like an outsized chess piece.
For other occasions, - such as when I have guests, or wish to drink more than one cup or mug of coffee, a French Press (Le Creuset) suffices. Occasionally, I use a Bialetti moka pot, when I wish to make epresso coffee.
The coffee I use invariably comes from small suppliers in the UK or Ireland, the Ethiopian Coffee Company, 3f3, and - from the US - I have bought quite a few from Intelligentsia Coffee, and, occasionally, from Sweet Maria's. This means the coffee is invariably freshly roasted, and, unless it is a blend, is single estate or specific to a particular region within a country and is often ethically sourced, too.
Re grinding, I have one tin which contains pre-ground coffee, for the days I am in a hurry, and have to catch a train or a plane, and don't have the time to potter around in a state of mild soporific tranquillity contemplating grinding some beans as I have other things on my mind.
Two or three other tins contain different types of coffee beans. These days, my preference in coffee is mainly Ethiopian, so the beans are usually Ethiopian coffee beans from different regions, micro lots, or estates.
When I use beans, I grind my own, manually, and have a splendid US made grinder, the OE Lido, which is hand made. The grinder I have is the OE Lido 2, an excellent and splendidly sturdy burr grinder, which sits solidly on the table, like an outsized chess piece.
Now, I am not excluding the purchase of something automatic at some stage - it is just that it hasn't happened just yet, possibly a La Marzocca, the GS/3, or the Linea Mini.
And yes, also in the future, I am also contemplating the purchase of a Chemex.
And yes, also in the future, I am also contemplating the purchase of a Chemex.
I have multiple setups!
At the moment this is the work setup, which will soon be supplemented with a Nespresso machine as well:
And this is a portion of the home setup (just a pic I had on my phone already) which shows the Keurig, but I also have a standard drip coffee maker here too as well as lots of coffee to feed both machines.
At the moment this is the work setup, which will soon be supplemented with a Nespresso machine as well:
And this is a portion of the home setup (just a pic I had on my phone already) which shows the Keurig, but I also have a standard drip coffee maker here too as well as lots of coffee to feed both machines.
I use this one and it works wonderful for me.
http://www.amazon.com/Hario-MCPN-14...&redirect=true&ref_=oh_aui_detailpage_o06_s00
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Glad to see other Death Wish customers here.
After consulting for an Italian company for a while and spending a good amount of time in Italy, I found an appreciation for the art of espresso. And then quickly learned I was no artist, so I drink press and drip at home. I don't use the Aeropress much because it doesn't make enough.
After consulting for an Italian company for a while and spending a good amount of time in Italy, I found an appreciation for the art of espresso. And then quickly learned I was no artist, so I drink press and drip at home. I don't use the Aeropress much because it doesn't make enough.
I use this one and it works wonderful for me.
http://www.amazon.com/Hario-MCPN-14...&redirect=true&ref_=oh_aui_detailpage_o06_s00
Any difference between the one you linked and the newer model? How long have you had it? Seems rated nicely but a lot of pics of grains getting into the water, any issues?
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Wasn't aware there was a newer model. I got 2 of them last summer. I've never had an issue with grains getting into it. I think they did update where you put the grains if that's what is considered the new model and that's what I have now. Makes some seriously smooth iced coffee.
Enjoy it man. I've been itching to get mine out and start it with the weather getting to almost 80 here in Seattle the last 2 weekends.
I'm odd that I only drink iced coffee. Regardless of the weather it just suits my palette better. I've always just brewed and stuck in the fridge but it's not the same and ends up so bitter and different tasting.
Hoping this is a great solution.
Got it today. Did my first pitcher tonight.
How many tablespoons are you using?
Everything was in Chinese but a rough conversion states 5.5 tablespoons of grounds for a full pitcher.
I used the water from my refrigerator dispenser through the top where the grounds were and then stirred. Found some YouTube videos.
My go to is dunkin original roast but interested in trying others.
I usually leave 1/2 inch at the top for water flow and that seems to work well for me.
What kind of kettle is that?Glad to see other Death Wish customers here.
After consulting for an Italian company for a while and spending a good amount of time in Italy, I found an appreciation for the art of espresso. And then quickly learned I was no artist, so I drink press and drip at home. I don't use the Aeropress much because it doesn't make enough.
Edit: Removed possibly personally identifying information no longer relevant to the thread.
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It was excellent! So smooth and lacking that bitter taste I was getting by simply hot brewing and sticking it in the fridge. Very easy and little to no set up.
Still perfecting how many tablespoons but 6 or 7 seems like the sweet spot right now.
I tried some Gevalia and it was very good. Going to try some others so recommendations welcome.
Thanks again
Was a huge Gevalia fan until I tried Cafe Bustelo. Great cold brew.
http://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias=aps&field-keywords=cafe+bustelo
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