Dull Men's Club

I get roasted grinded what ever coffee beans I boil it till its not foamy any more and doesn't splash around I boil again with cardamom added I drink 1 liter then switch to matteh

Typical routine:

• weigh out 18g beans and grind
• into the basket, WDT, tamp
• pull a shot in the 40-50g range
• enjoy as an espresso or steam some milk for a nice latte

Based on weather and season I drink espresso, Moka pot or frappe.

Drip.

In a cheap drip coffee maker.

On occasions I do a pour over.

60 grams course ground coffee in a reusable filter, submersed in 700ml water for 24 to 30 hours in the fridge. then take out the filter, use smaller amounts and dilute to preference. works better with medium roast

I have a Chemex pour over carafe with a coffee sock.

I hand grind whatever bean I'm feeling, my favorite is an unwashed Ethiopian I can only get a few months of the year.

Heat distilled water in my gooseneck to 200F.

Do the pour over thing.

And put it into my ember coffee mug to sip on slowly.

I do it very manually for two reasons. One is of course flavor preferences but also because it helps me stick to one cup a day because I'm lazy and won't want to spend the energy to make more. Lol

Stainless steel moka pot. KitchenAid grinder. Naviera cuban roast coffee beans.

Grind medium, fill bottom of the pot with 160F water, put the filter basket on and fill it with the ground beans. Screw on the top part and precipitate a pot of strong coffee. Heat some milk in a mug and pour coffee over it. Enjoy.

If work day, fill thermos with the black coffee and a mason jar with whole milk and take those to work to make 2 big lattes. At home someone usually grabs what is left after I make one.

Thanks for the inspiration. I really need to pay attention to my coffee again. Usually I insert a cartridge and press a button.

My kids are home from college and really like cold brew, so I’ll try to remember that tonight as a fresh start

Tea. Earl Grey. Hot.

Some sort of Philips machine. Beans and water go in, coffee comes.

me personally i like to put the tea in the screen-door ball thingy and pour hot (not boiling) water on it and oh shit i made tea let me try again

Just toss a pod in

Chicory/barley/chickpea instant with oat milk.

40g of beans (usually medium roast) into my ariete grinder, water to the 8 cup line of the Breville, run the "gold roast" routine. I've played a little with seeing my own bloom time and pour over speed and I couldn't really tell a difference with grocery store coffee beans and tap water.

I hate acidic coffee. My BIL imports and roasts his own beans and it seems like acid is one of the goals or something, but I just dont like it at all.

16.4 (somewhere between 16 and 17) grams of light-roast, freshly ground coffee in about 280 ml of cold water in a French press (no paper), left to steep overnight in the refrigerator.

In the morning, I add about 200 ml of choco soy milk.

It tastes almost like dark, cold chocolate and, thanks to the soy (as a thickener), has the same mouthfeel.

I don't like the taste of coffee.

During the work week, I grind my beans at home & bring them to work, where I use an old style drip coffee maker (think Mr. Coffee) to make two pots - the first pot using preheated water from our water filter system, the second pot using cold once the heating element inside the machine is already hot.

During the weekends, it's a mug of water into the microwave and a spoonful of instant.

I just use a machine nowadays, but I also have a French press (the one in your photo, as a matter of fact!) so I may have to give this method a try.

Now you have crystal, non acidic, and flavorful golden coffee

What part of the process makes it non-acidic? I always assumed that was just a property of the beans used.

I am leaning, reading these comments, that I am a crazy coffee nerd...

I use my 1Zpresso handgrinder (the best sub 1000€ grinder I've tried, IMHO) to grind my ultra light roast 20€ 250g frozen coffee beans, then go through ridiculous puck prep, and ultimately make the think in my manual lever flair 58.

I really want to get something with a smaller diameter though, because I recently tried my mother's DeLonghi machine with a 48mm diameter, and it was surprisingly good, despite the bad temperature management.

I'm an espresso guy though, and I can only really enjoy very good medium-light or good light to very light roasts nowadays. And preparing those well is very difficult. I actually don't really recommend the flair for it, because the temp doesn't stay that consistent (and it's 58 mm).

The most important thing with espresso is not how much your machine costs or even how nice your grinder is, though. It's 10000% your beans. I get new, different beans every week to month depending on how much coffee I'm drinking. I almost never get the same beans twice. Only specialty coffee from a select few roasters. Only 250g bags, always freeze them immediately. They are ridiculously expensive but have improved my quality of life immensely. I am a coffee nerd – worship the bean.