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.

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.

Grounds stored in a mason jar, one for drip grind, one for espresso grind.

For drip, we have a Bunn Speed Brew. I got really tired of the leaky $25 drip maker we had and upgraded a month ago for our anniversary. I used 6 rounded tablespoons per 10 cup pot. Very straightforward process.

For espresso, I have a Hario hand mill, a manual DeLonghi espresso machine, a bottomless portafilter, and a tamper with a calibrated 30 ft-lb spring. Tamps perfectly every time.

When I make espresso, sometimes I drink it straight up, and other times I make a red eye: double shot in a mug, topped with drip.

Generous heaped teaspoon of ground coffee into the Aeropress, fill with 90°C water from the kettle, wait 2-5 mins depending on how much time I have, invert over a mug, press, and drink.

Recently treated myself to a manual grinder (Kingrinder K6) instead of buying preground coffee. I don’t think I’m a coffee snob, but my god the difference in taste is huge!

At home: Put cup in machine, push button.
At work: Good ol' drippy filter, baby.

My partner and I bought a fancy espresso machine as our wedding gift to ourselves. So I usually have 3 americanos through the day, or I make a latte.

I also have a French press and do that occasionally.

For ice coffee I like to do a 1L press, diluted with 500ml to 750ml ice, then I double filter it, and pour into a tumbler with maple syrup at the bottom and add a dash of milk or cream. Tastes delicious.

Apparently I need to improve my storage game. My partner is away… maybe she’ll be pleased to see everything stored nicely in labelled jars…

1. Put coffee and water in the brewer
2. Press on
3. Wait
4. Drink

• Size 1 v60

• Size 2 filter paper

• freshly ground beans

• large coffee mug

• put the filter in the v60 and place on top of the mug.

• add a dash of boiling water to moisten the filter paper, discard the water

• add 15g ground coffee, add 50ml hot water (just off the boil), wait 30 seconds, add 250ml hot water (off the boil).

• put the v60 in the sink, and the grounds in the food waste.

• take the mug to the desk and stare at the meeting blankly.

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

I use this coffee filter straw jogo straw I put my ground coffee in a tall tumbler and pour hot water over it. After a bit it's cool enough to sip through the straw. My wife doesn't drink coffee so this is the most minimal solution I could find with the least amount of maintenance. All I have to do is wash a cup and the straw.

Almost always Moccamaster with a reusable filter. Chemex when I'm feeling fancy. Aeropress on occasion when I just want a small cup of particularly strong (as in concentrated) hot brew. Very occasionally I'll male cold brew in a Toddy, but it always goes so fast cuz it's always so damn good.

Steeped, ground up in a tea bag just don't let it burn. Manual grinder with hot water so you can make it anywhere no electricity needed.

I have a Chemex carafe and I use a cloth filter with it from https://coffeesock.com/. I used to measure things based on what people said in videos and blog posts, before realizing that I kind of like the idea of just eyeballing everything. I don't need it to be perfect anyway.

• Whole beans, kept in a metal canister that my dad gave me for Christmas
• Grind with a manual hand grinder
• Heat water in the electric kettle
• Place cloth filter in the Chemex, pour a few ounces of boiling water over it to wet the filter and heat the glass of the carafe
• Swirl the hot water around to heat the sides of the carafe, then pour out the hot water
• Place ground beans in the filter
• Pour in 2-3 ounces of water, swirl it around while it drips through the filter
• Once most of that has dripped through, pour in the rest of the water. Swirl occasionally so that the ground beans stay level as the water level drops; otherwise they'll cling to the sides of the filter.

If it starts to take more than 3-4 minutes for all of the coffee to drip through the cloth filter, the filter is probably full of oil. Even when rinsing it after every use, it'll start to clog after a while. You can give it a thorough clean by putting it in a pot of water and boiling it a few times.

The simplest possible drip pot. Unbleached paper filters. No timer, just on/off, and I took off the little spring piece that enabled you to steal a cup during the dripping and ruin the pot. Just wait, and empty the dishwasher in the meantime. I grind my beans for 12 seconds and use filtered tap water. But the beans are good imho, from Groundwork.

Put 1lbs coffee in several layers of cheesecloth -> put in gallon of water -> fridge 24h, coffee for days. It's less acidic and, more importantly, immediately ready for morning-zombie-me.

I have an espresso machine at the office but not the talent to use it. It pretty much only comes on to steam milk, though I do sometimes make a shot of acidic death occasionally.

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.

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.

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.

Chicory/barley/chickpea instant with oat milk.

Just toss a pod in

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

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

In a cheap drip coffee maker.

On occasions I do a pour over.

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

Drip.