I have a small hand grinder. I can hand grind a cup of coffee beans in 30 seconds and then do the pour over. Best coffee that I have made in many years of trying.
-
-
you'd have to go here today (6/20/22) but i thought this was a little "meant to be"
Sboly 3000 2-in-1 Grind and Brew Automatic Single Serve Coffee Maker & 16oz Mug
likely not up to standards but i thought it was a bit of a coincidenceComment
-
Alrighty! I bought the OXO pour over with water reservoir plus Melitta number 2 filters. That sounds pretty foolproof and I don’t even have to turn the switch to let the coffee drip into the cup. Perfect laziness.
I figure I can make two cups in the morning and leave one in a thermos for my wife or make her one separately later. Or maybe we even buy a second OXO if I want to increase capacity and it is too slow to create the volume I need at the moment and store in a thermos for us. That is if I cannot figure out how to increase volumes on the original pour.
This may be a first in Pit history where a member was actually able to keep to his original budget of $100 bucks. Holy moley guys.Last edited by STEbbq; June 21, 2022, 05:00 AM.Comment
-
Only comment I will add is this. I (gasp!) grind my beans the night before and prep the coffee pot, as I am usually not awake enough to want to run the noisy burr mill at 5 or 6am. I program the coffee pot to run at 6am, my alarm goes off at 6:15am, and the coffee is just finished.
If I make coffee during the day, or make my cold brew I drink in summer, I grind fresh for that batch. During summer, I find myself making a LOT of cold brew coffee, using beans ground coarser than I would for drip coffee. One of my kids gave me a cold brew maker that has a metal mesh cylinder that holds about 2 cups of ground coffee down in a large mason jar. It's made by "County Line Kitchen" and is basically a 64 ounce mason jar with a gasketed lid and the insert for when you make the coffee.Comment
-
RobertC its a 64 ounce container, and I just put about 48 ounces of water in, then gradually drop in the coffee cylinder in the center, then pour a little more into the top on the grounds until its pretty full. Once it "brews" in the fridge or even on the counter overnight, and you pull the coffee, it probably does drop down to 48 ounces or so.
The cold brew is pretty concentrated, and I dilute it with water and/or cream in about equal amounts. I like a dark roast for the cold brew.
-
-
RobertC and others interested in Cold Brew coffee - we had a discussion about this a while back, where ecowper shared his wife's method:
I don't think my technique quite uses 1 pound of beans to 12 cups coffee. If you make it that strong, its going to be probably quadruple strength coffee I imagine. Mine is probably double strength, and I made it most recently using Death Wish dark roast coffee beans, ground course, like for a percolator or French press.Comment
-
Now, let's talk about water...
Seriously, if your tap water tastes clean and good, use it. But if it's rather hard etc and you don't have a whole house filter, think about getting a Brita or other pitcher. You don't actually want distilled, pure water - you need some minerals in there (and real coffee geeks have formulas for them... ) but water is an oft-overlooked element of coffee quality.Comment
-
I have an under sink filter with a separate tap in one of the holes on the back of the sink, as well as a filter in the fridge. And two filter pitchers - one for the kitchen, one for my office. I never make coffee (or brew beer) with unfiltered water. I can taste the chlorine and such in the unfiltered stuff... and the chlorine can really screw up beer even more than coffee.Last edited by jfmorris; June 21, 2022, 10:40 AM. -
STEbbq - yep, house filter is fine. I just mentioned it in case you were using unfiltered tap and it was off somehow.
Comment