Dull Men's Club

You just need a decent ground coffee and this thing will make a perfect coffee. Of course, you'll get an espresso size coffee, but I prefer it that way.

4 scoops of the cheapest ground coffee to a 1l French press.

Then boiling water added and waiting for a bit before i can force the plunger down.

Then poured into the biggest cup i have found at home and some sugar replacement added in.

Now all the coffee lovers, you're free to pour out your hatred towards me.

I do some stuff and push a button

I wish I liked coffee because there seems to be so many interesting ways of making it, but it tastes like someone farted in an ashtray and then poured hot water in.

I make a small latte (or three) on my Gaggia Classic.

I used to be a Breville man, pressing the tamper, admiring the crema, steaming the milk, even roasted my own beans there for a while. All that gear went with my ex. I'm more a tea drinker now.

Tea. Earl Grey. Hot.

V60

V60, sustainable, equitable coffee because I'm no scumbag class traitor, hot water.

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

I love filter coffee, but useally there is too much and stands too long on a too hot plate. Some months ago i got this in a sale. And I do like it. I got my fresh beans coffee and my wife her decaf (you can put pre-grinded coffee in on the top and tell it to skip grinding beans so it takes that instead)

Outdoors i like Kokkaffe

I'm usually completely naked.

fill electric grinder to blades

buzz for 10s

put into moka pot

boil

drink

I use a Toddy cold brew thing I got a long time ago. Buy a pound of whatever, throw it in the container with water for a day. Drain it, and you've got coffee for two weeks that's low acid and quite enjoyable. Add hit water and a dash of milk-adjacent product and it's really quite enjoyable. And also very affordable.

75g into the French press, fill with room temp water, let it sit over night. Cold brew is great for getting a stronger cup from lighter roasts because it's nearly impossible to over-extract, allowing much higher ratios. You lose some bitterness, but you get a bunch of other flavors which are hard to get from other methods, like woody and floral notes.

If I want it hot, I throw it in the microwave, and store the leftover in Tupperware for a day or two. Really it's the perfect method because it's all prep the night before, but doesn't require a countertop appliance.

Bonus tip - you can eat coffee beans for a quick boost. They are quite tasty and have a satisfying crunch.

I got a reusable metal filter for my aeropress and get beans from my bean guy (the local coffee shop roasts their own and I am no coffee snob but I am a foodie and they are amazing. Fuck. I am ten minutes away from eating a different sammie and my belly calls to their bakery) I am not good at making coffee but I am learning. I love what a moka pot makes but I do not have access to a reliable heating source for it at home (I can get it to work great camping but I don't have a good electric heating element. And I'm not going to get one I am sick of trying)

I am learning, 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 thing 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.

lol ... I got the same French Press carafe as in the photo

I dump in four tablespoons of coffee, pour in hot boiling water, stir it with a spoon and let it steep while I make breakfast. Once steeped for several minutes, I apply the press and pour out coffee in a mug to go with breakfast ... then the rest goes into a small thermos.

First coffee is hot and goes with my first morning meal ... on most days, second coffee goes with me to the home office during the day ... or I throw it in a backpack to take with me for a motorcycle ride in the afternoon.

... and yes I do get a bit of bitter grounds and grains at the end ... but I usually don't drink the last ounce of coffee, and just pour it out and rinse everything.

The problem is the filtering ... yes you can filter it more to get the grounds out but it either takes a lot of time or effort and there is still a 50/50 chance you mess things up and you end up with grounds anyway ... or you just do a rough filtering job and put up with a bit of grounds at the end and don't drink the last bit of coffee at the bottom of the cup. It reminds me of Turkish coffee that has a ton of grounds at the end that aren't supposed to be consumed.

My daily driver is a 1L French press. 40 grams of beans, ground to 800 micron's in a Kingrinder K6, with a long steep to let fines settle down to the bed, and the plunger only partially depressed to avoid disturbing the bed. Gently poured as consumed. This makes a good cup with a variety of types of beans and roast level. I mostly use locally roasted fresh coffee.

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

First I open the McDonald's app

I also keep my grounds in a Mason jar.

Usually I go for ease of ingesting caffeine as quickly as possible and use a generic single-cup coffee maker.

1. Fill the reusable k-cup with grounds and put it into the coffee maker
2. Fill the coffee cup with water and pour into the tank
3. Place cup and press the power button
4. Take the dogs outside while it's running
5. Add a splash of sweetener and/or vanilla syrup
6. Enjoy

Obviously, I'm not fancy about it at all. When I do get fancy, I'll use the French press. Sometimes I'll cold brew in the French press overnight but I always forget so that's a rare treat when I do remember.

I lost my sense of smell so I don't like espresso anymore. So my method nowadays:

1. Heat water in a kettle to 90c
2. Grind some generic beans in my rancilio rocky (sometimes I treat myself to better beans)
3. Load the ground coffee into my upside-down aeropress with a steel filter. Fill with hot water
4. Wait 1 minute
5. Press the coffee into my moomin-themed mug and enjoy black

I keep my grounds in a jar next to a 5 cup dripper. Yeah it's not a fancy French press or espresso maker capable of fine tuning brewing pressure and temperature but my boring sensibilities like a simple hot coffee. I'd occasionally do cold brew by mixing grounds and water in a jar overnight and filter/dilute it the next morning.

Upside down Aeropress, ideally with freshly ground beans from a vacuum container. Boil water, let it stand to cool down to 90 C, pour small amount in to aerate for 30 seconds. Pour rest in, close with double paper filter (pre-rinsed with some boiling water). Leave 1 minute. Slowly press. Dash of whole milk.

Oh man, makes me want one now.

2 cup Moka pot, Bialetti, 2 cups means 2 ounces, not the pails Americans drink out of. Paper filter in the pot filter. Lavazza oro.