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What is Your Favorite Way to Make Coffee?

Cliff posted more than 6 years ago | from the good-to-the-last-drop dept.

Biotech 592

markov_chain asks: "For a while I've been making coffee using home-ground whole beans and a standard drip maker. I settled on this method for its simplicity and good taste, even after trying numerous other methods (such as the French press, gravity percolators, and pressure percolators), each coupled with either pre-ground or whole beans. So far, the fresh ground beans are the only factor that made a significant difference in taste. However, when I recently spotted a a site that vaguely extols freshness, I began to wonder how much the freshness of the beans themselves affects the quality. Normally I thought the whole beans would retain the quality far longer, due to less surface area exposed to air, but clearly there still must be a decline; worse yet, it is difficult to gauge that decline since the sellers usually do not advertise the age of the beans. I would now like to pose a few questions. What is your preferred coffee-making method, and how does it compare to other methods you've tried? What are your favorite beans?"

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592 comments

Fresh ground (5, Insightful)

AmIAnAi (975049) | more than 6 years ago | (#19152605)

I have to agree that fresh, home ground beans beats packaged ground any day. I also think the intense aroma given off when grinding the beans adds to the enjoyment of the first cup.

I found that I had to play with the grinder setting for a while before finding the ideal setting. However, I also found hat the optimum setting varies with the type of bean. I recently changed to a decaffinated bean after getting heart palpitations from too many cups.

At first I found the brew somewhat insipid, but after experimenting with a finer grind, I now get the same intense flavour of regular beans.

Re:Fresh ground (5, Informative)

Detaer (562863) | more than 6 years ago | (#19152905)

Pick up a coffee roaster, and some unroasted beams. You can even use a air popcorn popper if you would like. Coffee ground and brewed within 4 hours of its roast has the best flavor. How you brew your coffee will change specific flavor aspects along with the grind of the coffee, preference is really up to you. My favorite method is Turkish, however when time needs to be considered a manual cone filter produces adequate results.

Re:Fresh ground (3, Insightful)

TheLordFlower (1102763) | more than 6 years ago | (#19152961)

Grind with a burr grinder( doesn't char the beans like a blade grinder will). Buy freshly roasted beans(roasted within last week). I like to french press it,personally.

Re:Fresh ground (2, Interesting)

canUbeleiveIT (787307) | more than 6 years ago | (#19153675)

True, but a conical burr grinder is better than a standard burr. Conical burr grinders process the beans more slowly (hence less heat) and more uniformly, which is also important. Unfortunately, I have been unable to find a coffee grinder that doesn't make a hellacious mess.

Re:Fresh ground (2, Informative)

SacredNaCl (545593) | more than 6 years ago | (#19153021)

If you can get green beans and roast them yourself - a press pot works fantastic. I'm a little too lazy to roast them all of the time, so I found some compromise blends that aren't too stale. But if I really want it nice, I have to trek down and get ones to roast myself. Nothing fancy, just pan roast here.

It's the roast that matters the most (5, Interesting)

Nefarious Wheel (628136) | more than 6 years ago | (#19152623)

It's in the roast -- the method of roasting -- as much as the variety. Freshness counts, variety counts, but it's the roast that matters the most. I've experienced Jamaca Blue Mountain both in a mild roast and in a dark roast, and they could be two entirely different coffees. The mild roast made me want to compose a sonata, and the dark roast made me want to go scrape barnacles off an oil rig. I ended up doing neither, because I couldn't afford the next cup.

Re:It's the roast that matters the most (5, Interesting)

spun (1352) | more than 6 years ago | (#19153049)

Jamaican Blue Mountain ranks right up there with Kona as the most overrated coffee on the market today. It has a weak body, insipid flavor, and a medium acidity that does not stand out in any way. It is equivalent to any private reserve Columbian.

Roast is important, not the method, but how dark. To taste the varietal flavors best, a full city roast is recommended. Any lighter and it will have more hay-like or grassy notes than varietal flavors, any darker and the bittersweet taste of the roast will dominate the varietal flavors.

As I said below, the absolute, in fact, the only thing is the amount of time between roasting, grinding, and brewing. I guarantee, 90% of coffee drinkers out there have never really tasted coffee. Once you have tried coffee straight from the roaster, you will know what I mean.

You can roast your own beans at home if you can find green beans. Most coffee roasters will be more than happy to sell you green beans, as coffee loses 10-25% of its weight during roasting, so they can make more money selling you unroasted beans at roasted bean prices.

You need a cast iron skillet and a hot stove. Just heat the skillet up as hot as you can get it and throw in enough beans for one pot. Stir until they are a couple of shades lighter than you normally want your coffee, then throw them into a metal bowl to cool. They will continue to darken as they cool. You will find the resulting cup of coffee tastes far more intense than any you have had previously.

Re:It's the roast that matters the most (2, Interesting)

canUbeleiveIT (787307) | more than 6 years ago | (#19153635)

Jamaican Blue Mountain ranks right up there with Kona as the most overrated coffee on the market today. It has a weak body, insipid flavor, and a medium acidity that does not stand out in any way. It is equivalent to any private reserve Columbian.
Amen. Sometimes I think that I must be the crazy one because so many coffee neophytes are running around saying how good these varieties are. Price != quality in this case.

Personally, I like strong-bodied, lower acid coffees fairly dark roasted. Fortunately, we have a roaster/cafe in the neighborhood who will roast to order. My preferred method of preparation is a black americano w/ an extra shot or, when it's warm out, an iced americano. Every time I introduce a brewed strong dark coffee aficionado to americano, they have switched. The only problem is that a competent espresso machine is pretty expensive.

Re:It's the roast and storage and freshness (1)

Max Littlemore (1001285) | more than 6 years ago | (#19153759)

It's in the roast -- the method of roasting -- as much as the variety. Freshness counts, variety counts, but it's the roast that matters the most.

I agree that the roast is incredibly important, but other factors are just as important.

You could get the worlds best roast, grind it finely and leave it in a paper bag on top of the fridge and after a few weeks you may as well be drinking the filter percolator crap from McDonalds.

Freshness is as important as the roast. The oils that make a good coffee beans are volatile and grinding them and/or warm storage allows the oils to vapourise easier, that's why grinding coffee smells so good. Freshly ground coffee that has been stored in an air tight container before grinding is excellent.

Once it's been ground, the actual method (is a "french press" a plunger???) is less important, although the grind should be adjusted to the method. Finer for espresso, courser for a plunger, extremely fine for a turkish style.

As far as beans go, I live a long way from Jamaica, but I find East Timor produces some excellent coffee, and buying it helps the people their and their economy recover from some serious trauma.

Strong (4, Funny)

eln (21727) | more than 6 years ago | (#19152633)

I use 1 teaspoon of water for every tablespoon of ground beans. I use whole beans, but keep an extra tablespoon of ground beans around to start the process because I don't have a grinder. After the first cup, I can grind the beans with my bare hands from the twitch alone.

Chemex (5, Informative)

LunaticTippy (872397) | more than 6 years ago | (#19153447)

I like your style, but I am a bit more cautious.

I use a Chemex coffeemaker, which is every chemistry geek's dream. It is a very simple all-glass vessel that accommodates a lab-grade folded square filter. You pour hot water through the grounds and end up with a very nice cup o' joe. It looks elegantly labware-like.

I like it because the water never touches metal or plastic, which impart a flavor. I like it because the lab-grade filters make for a very mild flavor even with lumberjack-strength brew. People marvel at how good my coffee tastes "for how strong it is."

I suppose if you want to be truly geeked-out you could use a vacuum pump and extraction funnel. I've done that myself to show off, but it is a lot of work to do before I've had me coffee!

Re:Chemex (3, Funny)

Anonymous Coward | more than 6 years ago | (#19153511)

I suppose if you want to be truly geeked-out you could use a vacuum pump and extraction funnel. I've done that myself to show off

This story is about coffee, not masturbation techniques.

After working at Starbucks for 3 years, (5, Informative)

justkarl (775856) | more than 6 years ago | (#19152637)

I can affirm that the pump-powered espresso machine is the best way to brew coffee ever(However, it's expensive.). If you're still a drip coffee fan, go for the french press. All of the essential oils and flavors stay intact, unlike filter-brewed coffee.

Re:After working at Starbucks for 3 years, (5, Informative)

Once&FutureRocketman (148585) | more than 6 years ago | (#19152797)

The Gaggia Carezza [wholelattelove.com] is the cheapest pump-driven espresso machine that I have found. I have one, and it makes excellent coffee. Of course, "cheap" is relative.

Re:After working at Starbucks for 3 years, (1)

MaineCoon (12585) | more than 6 years ago | (#19153041)

I've been looking for a decent pump-driven espresso machine in the sub $500 range... I'm definitely going to check this one out. Thanks for the post!

Re:After working at Starbucks for 3 years, (1)

linzeal (197905) | more than 6 years ago | (#19153515)

I have had a pump driven machine that broke a few years ago and have been using a stovetop espresso machine [amazon.com] ever since. The flavor is not quite the same but it is a close as I can get without paying 4 dollars for a breve at school.

Re:After working at Starbucks for 3 years, (1)

WatchTheTramCarPleas (970756) | more than 6 years ago | (#19153245)

http://www.epinions.com/pr-Hamilton_Beach_40729 [epinions.com] Seems to do the trick for me. Combine that with a slightly modified (used tinfoil as a shim to move the burs closer for a finer grind) http://www.amazon.com/Cuisinart-DBM-8-Supreme-Grin d-Automatic/dp/B00018RRRK [amazon.com] then get some espresso beans fresh from NJ... http://www.coffeebeandirect.com/ [coffeebeandirect.com] and you have an espresso set up that is equivalent to some that cost thousands. Of course if your machine and grinder are better, then you will get better results, but you can't beat the price for that set up.

Re:After working at Starbucks for 3 years, (1)

drgonzo59 (747139) | more than 6 years ago | (#19153737)

Amen. Basically all the basic steps that the coffee gets to your cup are important:

1. Bean species and location (arabica vs. robusta for ex.).

2. Roast. How it was roasted. I like the Espresso roast -- very sweet, not bitter, but after so much roasting, it is the bean's origin or location is really hard to detect, it just all tastes very "roasted", which I like.

3. The freshness. How long ago it was picked and roasted.

4. The grinding. I like a special grinder that lets one select the grind size. I like "fine", for an espresso.

5. The brewing. I like the pump-powered espresso as well -- it will set you back some hundreds of dollars. You need a special puck that will allow you to pack the coffee at just the right density as well

MMM...gotta make myself another one, I feel the C.H. (coffee headache) setting in.

Simplicity (5, Funny)

Durrok (912509) | more than 6 years ago | (#19152649)

1. Open can of whatever was on sale at Meijer
2. Make coffee
3. Pour enough milk/sugar in that I don't taste the coffee
4. Consume

I'm way too tired in the morning to do much else or worry about the freshness of my beans. :p

Simplicity-Beans by the foot. (0)

Anonymous Coward | more than 6 years ago | (#19153131)

"I'm way too tired in the morning to do much else or worry about the freshness of my beans. :p"

But they were fresh the night before.

Re:Simplicity (2, Insightful)

ArsonSmith (13997) | more than 6 years ago | (#19153353)

exactly. I've read through several of the posts here about acidity and body I have really only found two flavors of coffee.

Strong and weak.

otherwise they are all about the same.

Re:Simplicity (1)

dmbasso (1052166) | more than 6 years ago | (#19153603)

5. ...
6. Profit!!!

Caffeine would surely boost whatever is 5, unless it's procrastinating on /. ...

Roast your own (4, Informative)

icars99 (759048) | more than 6 years ago | (#19152673)

If you can find someone to supply you with green beans, your can roast your own in a hot air popcorn maker. The beans float once roasted and you can control how dark a roast you want.

You'll also want a very fine grind to get the maximum flavor out of your beans.

Use a press pot (1)

m93 (684512) | more than 6 years ago | (#19152717)

A French press setup with freshly ground beans is the ticket. The coffee steeps like tea, then you press the grounds down to the bottom, leaving the rich goodness up top. You will have higher cholesterol drinking like this though; the oils are not filtered through paper.

Re:Use a press pot (1)

Ophion (58479) | more than 6 years ago | (#19152793)

You will have higher cholesterol drinking like this though; the oils are not filtered through paper.

If you are making your coffee from pig fat, then you have larger issues than what sort of vessel you brew it in.

Re:Use a press pot (0)

Anonymous Coward | more than 6 years ago | (#19153313)

I'm pretty sure he's referring to this: http://en.wikipedia.org/wiki/Cafestol [wikipedia.org] , but bacon grease with coffee does sound mighty appealing...

Re:Use a press pot (1)

Ophion (58479) | more than 6 years ago | (#19153499)

Yes, I know. The joke was pretty lame, but I made it to point out that the link between that particular alcohol and a significant change in serum chemistry is tenuous and that cafestol's chemoprotective properties may well offset (in total health kind of way) any change that does occur. Perhaps I should have just written it this way to begin with.

Re:Use a press pot (4, Informative)

Hatta (162192) | more than 6 years ago | (#19152837)

Indeed, I love french press coffee, but the whole cafestol situation is pretty sad. They've done the experiments, given french press coffee to one group, and drip coffee to another, and after 6 months the french press drinkers had about 10% more LDL cholesterol. Here's the study [nih.gov] , and a non-technical blurb [sciencenews.org] . There's also a lengthy review [nih.gov] I haven't gotten around to reading yet.

I don't know what to do. Going back to drip coffee would make me awfully sad, but better to be sad than prematurely dead.

Divine Turkish Coffee (4, Insightful)

oever (233119) | more than 6 years ago | (#19152735)

- Get Turkish ground beans
- For two mugs, dissolve one spoon of ground beans and half a teaspoon of sugar in a small amount of milk in a mug
- Heat pan
- Pour viscous mass into pan
- add two mugs of milk
- heat until the milk rises to the edge of the pan
- pour divine coffee into mugs, while avoiding the dregs to leak into the mugs
- enjoy

Turkish FTW - or if drip, freshly ground (2, Informative)

mikeasu (1025283) | more than 6 years ago | (#19152743)

Turkish Coffee. Definitely my favorite, but rarely make it these days. I get mine from this site:
http://www.natashascafe.com/ [natashascafe.com]
Finely ground, boil a couple times. My small "ibrik" makes about 3 espresso sized cups per batch, but trust me, that's all you need. Unfiltered too - you end up leaving a sludge at the bottom of your cup.

In regards to the original question, I've seen the coffee fool site, haven't tried starting with unroasted beans. I have had the best luck, drip coffee wise, using this:
http://www.cuisinart.com/catalog/product.php?produ ct_id=14&item_id=34&cat_id=3 [cuisinart.com]
and grinding the beans fresh. There's definitely a difference to me using freshly ground vs. pre-ground. Cleaning the coffeemaker every couple weeks by running vinegar through it, then a couple carafes full of water helps too.

Roast your own (4, Insightful)

Anonymous Coward | more than 6 years ago | (#19152745)

Store bought coffee, even whole bean, is often weeks old, months even for the canned stuff. However, the bean peaks in freshness after a short resting period of a day or three and only lasts in peak freshness for about a week. After that it rapidly stales because the chemical processes set in place continue even after the roast is complete. So, you may never get much of a difference between store-bought whole-bean coffee and preground - both will be mostly or completely staled and bland. Fresh roasted coffee tho - that you will detect a difference right away.

Never store your coffee in the freezer or fridge. No matter how well you seal it, moisture can still get in. Also, moisture gets in when you open the package. Nothing stales coffee faster than moisture. So - roast what you can consume in a week and only that. When you're done with that, roast for the next week and so forth.

http://www.sweetmarias.com/ [sweetmarias.com] is the premier source of green tho I get my Kona direct from a farmer I know - they also have a decent home-roaster's forum too. You can roast with a West Bend Poppery I or II popcorn popper - I started off with the Poppery II - and there are roasters in levels of sophistication all the way up to the fancy drum roasters. I have a pair of Alpenrosts that work fine for me for the moment. I'll upgrade when they die but they're perfect for my coffee currently. Store your coffee in a button-bag and press out the air and keep it in a cool dark location. I use the coffee press exclusively because I like a heavier bodied coffee. Home roasted coffee tastes like it smells - hot, tepid or chilled. Zero bitterness and wonderful taste - something you'll never find in a store-bought coffee.

Re:Roast your own (1)

JacobO (41895) | more than 6 years ago | (#19153371)

I have to vote for home roasted coffee also. I have had (in the past) good access to freshly roasted beans and they were great, but being able to control the roasting process yourself makes it even better (and guarantees you freshness.)

I recommend The Green Beanery [greenbeanery.ca] for those in Canada, this is where I get my green beans from. I have only ever bought free-trade organic beans, so the selection is smaller, but have found some I really like. My particular favorite right now is the Ethiopian Limu (FTO). As has been mentioned in other posts, you have to really experiment with the roast and the grind to determine what brings out the flavors you are after. Some beans produce a nice dark roast and some should not be taken that dark. Your method of brewing will of course be a major factor too. I have a cheap espresso machine which actually works pretty well, and a single cup drip coffee maker which is very convenient.

I have and can recommend the Fresh Roast Plus 8 roaster (though it is a little small) and the Solis Maestro Plus grinder for the cheaper end of the price spectrum. Both are currently serving the family well.

I have yet to try the heat gun/dog bowl method of roasting, but I just bought myself a heat gun and will try it out (outside!) when I have the chance.

Toddy (3, Interesting)

LordNimon (85072) | more than 6 years ago | (#19152751)

http://www.toddycafe.com/ [toddycafe.com] .

Brew an entire pound of coffee in one shot, then dilute a cup's worth whenever you want some. It's easy to adjust the strength, and all you need to do is heat the coffee to your taste (or stick in a couple ice cubes for iced coffee).

Re:Toddy (1)

luc-fr (598458) | more than 6 years ago | (#19152847)

Definitively ! Let it brew 12 hours, overnight, on the counter, and you get a delicious coffee. Some friends thought it was flavored coffee since the taste is so different and smooth. It tastes like coffee smell... Luc

Re:Toddy (1)

Paul Doom (21946) | more than 6 years ago | (#19152861)

I second that. The coffee is smooth and the time savings is unbeatable. At the drop of a hat you can nuke up a good cup of coffee, which is good because I may need another cup at the drop of a hat to keep from collapsing unconscious into my keyboard.

Toddy is the bomb! (1)

Bayoudegradeable (1003768) | more than 6 years ago | (#19153211)

Cold drip coffee is my favorite by far. I use CDM Coffee & Chicory or Union Coffee & Chicory. As a New Orleanian I was raised on chicory coffee. (Insert "I thought y'all were raised on Bourbon St." joke here). Cold drip chicory coffee has a very nice bitterness that is muted compared to hot brewed coffee. Hope you find the magic brew you're looking for.

with a straw and a mirror (0)

Anonymous Coward | more than 6 years ago | (#19152775)

grind a roast of your choice to the finest powder, the finer the powder the better the buzz transfer the grounds to a mirror, piece of glass, or other smooth surface use a razor blade, credit card, or other planar surface to cut lines Snort and enjoy!

Fresh roasted (0)

Anonymous Coward | more than 6 years ago | (#19152785)

I don't drink coffee at all, but my Mom swears by fresh roasted [merchantso...coffee.com] green coffee.

Single cup Melitta (1)

sakusha (441986) | more than 6 years ago | (#19152825)

Nothing beats a single-cup Melitta drip cone. If you go to a good coffee shop and ask for a regular coffee, they'll make you a single cup with a filter cone. I used to watch the coffee shop girls in Japan and they make filter-cone coffee with such precision, it's incredible.
Some people say that drip filters leach too much from some grounds and too little from others. So just swish the water around in the filter while it's brewing, make sure the grounds get all mixed together instead of sticking to the sides of the cone. Makes a big difference.

water temperature and grind (1, Informative)

Anonymous Coward | more than 6 years ago | (#19152835)

a summer of experimentation revealed that water temperature and grind have more impact than other factors unless you're roasting your own beans (they go stale within 72 hours of roasting, but unroasted beans will stay fresh for weeks).

the finer the grind, the more surface area. the hotter the water, the more acids. boiling water will turn the best freshly roasted/ground coffee into something that tastes like it came from denny's. also, coffee grounds have a "useful flavor life", the first 500-600mL will have most of the flavor, anything extra will taste bitter.

i pre-mix turkish grind with water at 140-160F, let sit, then pour the resulting sludge through a melitta #6 filter cone; i used to pour directly into the cone, but discovered signifigant flavor loss where the grounds weren't getting wet. (fwiw, the melitta filter cones are a perfect fit for 1000mL griffin beakers.)

I'm your coffee answer man! (4, Informative)

spun (1352) | more than 6 years ago | (#19152877)

Okay, I had a girlfriend in college who worked at New Haven, Connecticut's snootiest coffee roaster. She and they gave me a fairly complete education in coffee. Here's the scoop.

Coffee beans lose 90% of their varietal aromatics within 3 days of roasting if unground, and within four hours if ground. Coffee quality is at least as much a function of the care taken in combing over the beans for clinkers as it is in the quality of the beans. A single clinker, that is, an immature bean, can ruin an entire pot of coffee, imparting a bitter, burnt flavor. They will look lighter in color, may be smaller, and will be lighter in weight than other beens, and you can remove them yourself. Obviously, if you are buying a blend with lighter and darker beans, they will be harder to find than a single varietal.

Method of brewing is important, with the major factors being the temperature of the water and the length of time the water is in contact with the grounds. Water temperature should be between 195 and 205 degrees Fahrenheit, and ideally should not stay in contact with grounds for more than six minutes. After that amount of time, the grounds start to release more bitter compounds.

As for the taste of beans, you will find there are three distinct coffee producing regions. Central and South American beans have low acidity, medium to high body (that is, the feel of the coffee in you mouth. If it feels thick, that is high body. If it feels watery, that is low body.) and tends towards spicy flavor notes. Eastern African coffees tend to have high acidity, low body, and winy flavor notes. Southeastern Asian coffees tend to have medium to low acidity, medium body, and earthy or nutty flavor ntoes. Of course, I am talking about Arabica beans from these regions, not Robusta, which all tend to taste like hay.

I stayed in a Holiday Inn Express last night. (0, Offtopic)

jshackney (99735) | more than 6 years ago | (#19153601)

A single clinker, that is, an immature bean, can ruin an entire pot of coffee, imparting a bitter, burnt flavor. They will look lighter in color, may be smaller, and will be lighter in weight than other beens (sic), and you can remove them yourself.

Sounds like a quaker. They may also be somewhat malformed when compared to the rest of the beans (which helps when hand-sorting).

----
I didn't have a girlfriend in college.

My coffee recipe (-1, Troll)

Anonymous Coward | more than 6 years ago | (#19152893)

1) 1 tablespoon of coffee grounds (use ones that have been brewed or percolated) per quart of water. Mix the grounds and water together.
2) You will probably want to use a bag with a larger nozzle (so the grounds can pass through easily).
3) You will also want to shake the mixture before administering.
4) Find a good position. Make sure you are comfortable and can relax. Be sure you can clean up if a problem is to occur.
5) Lubricate your anus. You might want a partner to massage some lubricant inside your anus and rectum. This will help when the nozzle is inserted. You will want your anus to admit the nozzle so that you can relax.
6) As the nozzle is inserted, relax as it passes your sphincter. You might want to take a couple of deep breaths as it passes.
7) Relax, as your partner turns on the flow. Mentally picture yourself receiving it. A good partner will slow the flow if you experience any gripping. You may end up making a mess if you panic. Instead, try to relax, everything will be fine. If cramps come (and they probably will during your first enema) have your partner stop the flow, breath deep, and try massaging your stomach area.
8) If you feel the need to evacuate, ask your partner to stop the flow. Relax, the desire will pass as your colon relaxes.
9) You might feel your stomach expanding. Let it. Try to hold the enema for a few minutes.
10) When it is time to evacuate, take yourself (with the tube still in place) to the lavatory. Wait until you are in a position to evacuate before you remove the tube.
11) After you evacuate, take a deep breath and feel your lightness.

Oh, you wanted coffee to DRINK!!!
Yeah, I won't drink that

I love coffee (1)

maynard (3337) | more than 6 years ago | (#19152971)

OK, I'm not affiliated with this company I just like their products:

Go to Sweet Marias [sweetmarias.com] and order up some green beans and a buy a roaster. For cheap stuff, I prefer Ethiopian Yrgacheffe, but the selection is large and there's plenty of other beans and blends available. For the roaster, I have one of these [sweetmarias.com] . It's a nice cheap way to try roasting. If you're really cheap, many hot air popcorn makers will roast just fine too. And finally, for the perfect cup you'll want to try one of these Vacuum Coffee Brewers [sweetmarias.com] that are pain to clean but brew the best damn cup this side of a French Press.

Hmmmmm coffee... yum!

Also, the Rancilio Silvia [wholelattelove.com] and Gaggia Classic [wholelattelove.com] are still IMO the best single boiler home espresso machines on the market. I've had a Silvia for almost seven years and it's taken one hell of a beating every day, with no downtime. Thing is built like a tank.

Just the same (1)

earnest murderer (888716) | more than 6 years ago | (#19152975)

Home ground through a drip coffee maker is just too easy. Cleanlyness is usally the only critical factor there. You can get a wee (wee) bit different flavor using other methods, but I've not tasted anything that was identifiably better. Maybe a french press, maybe, but stray grounds, time and mess usually make that not worth the effort.

Fresh beans (roasted that day) are good for a couple to three days. After that they start to taste a lot like everything else. Not bad, but the interesting parts that make a particular bean unique mellow significantly. I've found a pretty good shop in town that roasts their own and just take whatever they did that morning.

You could roast your own, but you're back to time, mess, and a house that smells strongly of coffee roasting.

Aeropress (1)

aphxtwn (702841) | more than 6 years ago | (#19153003)

I'm a tea drinker now, but when I used to be a heavy coffee drinker, I'd grind my own beans from a local roaster and use it in an aeropress. it's basically a giant syringe with a small coffee filter at the end instead of a needle. you take the rubber stopper out of one side, pour grounds and hot water in like a french press, but the rubber stopper forces the water through the filter at the bottom with pressure and all you're left with is a puck of moist grounds and some intense espresso below. coffee, made by diluting the espresso, tastes exceptionally smooth but maintaining its potency. seriously, i used to get really loaded using that. good stuff.

Three favorites (4, Interesting)

Aging_Newbie (16932) | more than 6 years ago | (#19153019)

Ultimate favorite is the Toddy Coffee Maker. Google lists lots of sites. It cold brews coffee into a coffee concentrate over a period of 24 hours. Then to make a cup of coffee you add a shot of the concentrate to a cup of hot water/zap it and drink. Very smooth especially with Columbian coffee, minimal acids and LOTS of caffeine. Cold brewing preserves lots of flavors and oils too. Downside is that the concentrate needs refrigeration as does the reusable filter for the coffee maker. Without refrigeration, or after a while even with it, the concentrate ferments/gets rancid sort of like old iced tea so you have to drink enough to keep it fresh. Somewhat inconvenient but really really good.

Drip brewed using the fine screen rather than filter paper is the 2nd best, particularly with lots of finely ground coffee. I like it best about halfway in strength between regular drip and expresso. Unlike a paper filter, the screen does not perform chromatography on all of the tasty oils in the coffee so more flavor gets to the coffee.

I spend a lot of time in the wilderness and my choice there is a stainless steel percolator on a gas burner with very low flame. If the flame is too high the coffee tastes scorched and bitter, but if it is just enough to perc every 1-3 seconds it produces really strong full flavored coffee. I wait about 15 minutes of percolating. More boils off too much flavor, less makes it weak. YMMV I don't know whether electric percolators work as well, my recollection of electrically percolators is that the coffee tasted bitter but it was decades ago. I have looked longingly at the backpacking expresso maker sold at backpacking stores, and wonder if it really works. Maybe somebody here has used one and could comment.

Now, for the beans vs. ground topic. I have long been a fan of grinding beans but the Costco Columbian ground coffee is so good that it is hard to tell from fresh ground beans. There are good beans and poor beans and maybe I hit a run of poor beans, I think.

mod-up (0)

Anonymous Coward | more than 6 years ago | (#19153259)

Never heard of toddy coffee makers

Walk to Starbucks... (1)

bziman (223162) | more than 6 years ago | (#19153029)

...and get the barista to do it.

It doesn't matter how hard I try, I can never seem to get the Java Chip to turn out right when I attempt it myself. And being addicted to chocolate flavoured coffee, I have no other choice.

Cona Vacuum Brewer (1)

Coryoth (254751) | more than 6 years ago | (#19153031)

For pure style you can't go past Cona vaccum brewers [sweetmarias.com] ; they're just fun to watch. Conveniently they also make great coffee, and are pretty consistent at doing that: the design ensures you always get temperature and extraction rate perfect, and the result is an incredibly clean cup of coffee that is never too bitter.

My Setup (1)

hahiss (696716) | more than 6 years ago | (#19153033)

The thing that has made the biggest difference for me was switching to a burr grinder from a blade grinder. I didn't believe that it would make that big of a difference, but even a cheap (for a burr grinder) $50 cuisinart grinder makes a huge difference in terms of the flavor and mouth feel of the brew.

As for the brewing, I've become quite enamored with my vacuum coffee machine; I use the Bodum Santos Electric:

http://www.bodumusa.com/shop/line.asp?MD=3&GID=52& LID=280&CHK=&SLT= [bodumusa.com]

It is geek-a-rific to watch, and it brews a fabulous cup o' joe. (And it is programmable---so the process can be over before I wake up.) Purists complain that the electronic versions aren't as good as the manual ones, but I'm not a purist---and mornings aren't the time for me to be messing with the burners.

Espresso (1)

hansendc (95162) | more than 6 years ago | (#19153053)

You can't beat an espresso machine. The problem is that espresso is really easy to screw up, and it tastes really bad when you do. You quickly move from grocery-store-bought beans to fresher locally roasted beans to home roasting [sweetmarias.com] . Even when home-roasting, the beans go downhill after about a week after you roast them, so it's best to keep your batches relatively small. The last key is to get a decent burr grinder. The little spinny things produce horribly uneven grinds, which is a nightmare for espresso. 1. Do espresso 2. Get a good grinder 3. roast green coffee beans yourself

Aeropress (1)

thule (9041) | more than 6 years ago | (#19153065)

I purchased a Aeropress [aerobie.com] from Thinkgeek and it seems to work pretty good. Inexpensive, easy to use and clean. The only fault I have found is that I tried some beans from the supermarket and it made really nasty coffee. No matter how fancy a maker you have, if you have bad beans, it will not help.

Coffee isn't for enjoying (1)

linvir (970218) | more than 6 years ago | (#19153079)

If you start getting all lah dee dah about it, you're defeating the object: to overclock your brain and get stuck into something. The only reason I even bother boiling the damn water is that I don't trust the coffee beans to be safe to consume otherwise.

Um... Yeah... (1)

Greyfox (87712) | more than 6 years ago | (#19153087)

Chew a hand full of chocolate covered espresso beans and then drink some water.

I brought a box of chocolate covered espresso beans in to work one time and a co-worker hand a handful before reading the label and realizing that *4* beans was about one cup's worth of coffee. Good times!

My current company has a pump espresso machine in the Oregon office. That's a sweet piece of machinery. Unfortunately after using it I've realized how inadequate my old $90 cheapo steam machine is and am now going to have to shell out a fat chunk of cash for a REAL espresso machine. *sigh*

French press or Nespresso for me (1)

Momomoto (118483) | more than 6 years ago | (#19153095)

I'm in no way an authority on coffee beans, but I do believe I make a mean French press of coffee. It's relatively simple: one tablespoon of coffee for every six ounces (or 180mL for we metric folk) of water, let the freshly-boiled water stand for ten seconds to bring it down to maximum flavour extraction temperature, and then let the grounds steep for four minutes. Press and enjoy! There's no way that anybody could force me to grind two tablespoons of coffee a day, though, so I just grind enough at one time for three or four days. I've come to grips with the fact that I probably can't tell the difference anyway.

If I'm looking for something a bit more like rocket fuel (even though French press coffee does have a great kick), I turn to my Nespresso [nespresso.com] Essenza C100 [nespresso.com] . It's tiny as hell and punches a heck of a lot of pressure through it, resulting in an espresso the likes of which I've never seen outside of commercial machines.

Ah, but it's good to have vices!

Cold Coffeemilk (1)

gregor-e (136142) | more than 6 years ago | (#19153115)

Now that warmer weather is here, I sometimes like to take a couple of spoonsful of instant coffee, (yeah, yeah, but try it this way - you might like it), in the bottom of a 16-oz tumbler and add about a half-inch of milk and enough sweetner for a whole glass. Microwave it until it boils (usually about 20-30 sec, so watch it closely), then take it out and swirl it to make sure all the coffee nuggets have dissolved. Put it in the freezer for 10 minutes to bring it back down to cool. Fill the tumbler the rest of the way with ice-cold milk. Enjoy.

Yessiree! (1)

n6kuy (172098) | more than 6 years ago | (#19153145)

News for Nerds, Stuff that Matters!

I prefer to grind my coffee beans very finely, and use the drip method of brewing.

Of course, you have to choose the coffee beans too. Personally, being from New Mexico, I like light roasted pinyon blend coffee....

Roast Your Own (1)

Sedennial (182739) | more than 6 years ago | (#19153177)

We roast our own coffee, purchasing green coffee beans for ~30%-50% less than roasted (and stale) beans purchased in a store or coffee house. Roasted beans begin losing their flavour within the first week after roasting even if kept in stainless steel or glass air tight containers (NEVER plastic or paper. The acid picks up the flavour of the paper or plastic). By the end of the second week the oils in the beans has begun to turn rancid. This accounts for the strong harsh stale flavour many people associate with coffee. Oils in ground coffee will begin to turn rancid overnight and be stale within 36 hours.

Also, we use unbleached coffee filters in a standard drip coffee maker, with distilled water. Bleached coffee filters with treated water can both leave an aftertaste, as well as raise the level of chemicals in the brewed coffee.

For our roaster we use a simple hot air popcorn popper. It takes me about 30 minutes once a week to roast a weeks worth of coffee.

MAKING COFFEE (1)

Dugster (1103249) | more than 6 years ago | (#19153215)

I recently discovered the Aeropress,a neat device from the good folks at Aerobie in Calif.Just add espresso to it with 170 degree water,stir,and 20 seconds later a simply wonderful cup of coffee is born.It makes only a single cup at a time but is very fast ,incredibly easy and at $30.00 it beats the hell out of $2000 French espresso machines.Yum!!

At home, espresso from ground beans (1)

WillAffleckUW (858324) | more than 6 years ago | (#19153231)

My favorite way of making coffee is to buy the fair trade organic coffee beans I bought on sale for $7 a pound and keep them in a 2 pound sealed ceramic jar. I then take a handful and put them in my Braun handheld coffee grinder (bought for $15 in Canada about 25 years ago and still working fine), swirl it and turn upside down to get a really good grind as I grind it, then tamp it lightly into the espresso cup (? that thing you put the fresh grounds in), and make a nice espresso latte - double or triple - with foamed 1 percent organic vanilla soy milk, and a shot of caramel, french vanilla, or hazelnut syrup.

Yum!

If it's the weekend I put it in a large soup cup and stir it with those pastry long cookies they sell in tins, or eat it with english muffins soaked in organic butter - but if it's a weekday I grab an organic apple for breakfast and eat it while I walk to work, as I also drink the latte from a Seattle International Film Festival [seattlefilm.com] cup I wash and reuse at day's end.

I used to drink Twinings tea (various) when I lived in BC, or get a nice coffee and a donut (non-glazed) from Tim Horton's, but that's what I do here.

Home-ground drip coffee opportunity cost advantage (1)

Bondolon (1000444) | more than 6 years ago | (#19153239)

I think that home-ground drip coffee makes sufficiently good coffee, as far as opportunity cost is concerned. Some of the other methods make slightly better tasting coffee, but they're also much more intensive. I use one tablespoon of coffee beans for each cup marked on my pot, and I use a burr grinder, as the grounds don't expand nearly as much as with a mill grinder, meaning that I can make more strong coffee per pot. If I make 6 pot-cups with mill-ground coffee, the grounds fill the filter almost to the point of overflowing, and that's with a #4 filter and a 10-pot drip maker. If I instead use burr-ground coffee, the grounds do not expand nearly as much, meaning that I can make a full 10 cups of strong coffee without any risk of the ground overflowing.

Coffee 101 (1)

dubious_1 (170533) | more than 6 years ago | (#19153247)

There are many sites on the interweb that go into great detail on this subject.

Some simple guidelines:

1. The Bean
      a. Coffee loses flavor and potency as soon as it has been roasted.
      b. It loses it fastest once ground.
      c. Find a local coffee roaster in your town who roasts what you like, and buy only as much as you will consume in a couple of weeks. There is not usually any savings for buying in bulk, so I prefer to buy half pounds to maximize the freshness.
      d. Grind right before you brew. This keeps the coffee as fresh as possible.
      e. Store the coffee in an airtight opaque container.
      f. If you must buy more than you will consume in a short period (going on a long voyage). Store it in the freezer.

      Note: Make sure that you only buy Arabica beans. Robusta beans are low grade, usually large bulk coffee vendors will mix the two, but if you are buying from a local roaster, they will probably be using either all arabica, or mostly aribica. There are some reasons to use a portion of robusta in the brew, but you can read about that elsewhere.

2. The Roast
      a. There are several types of roast, all dealing with how long they are roasted. The lightest roasts will generally have the fruitiest flavors, but will really show the quality of the bean. Medium roasts are best for revealing the nuances of the bean, while conveying the most caffeine. Dark roasts (such as French Roast) almost completely eliminate the bean flavor, and really you will only taste the flavors of the roasting itself. I prefer the french roast at work because the bean quality is pretty low, and I find that the columbian medium roast has a bad taste. Oddly the dark roasts have slightly less caffeine than the medium roasts.

3. The Grind.
      a. The grind depends upon the brewing method. If you are making espresso's, then you probably don't need my advise on how to grind, but for this response, espresso gets the finest grind. If using an automatic drip, you want a medium/coarse grind. This is what the typical bagged ground coffee looks like. Finally if you are using a french press ( my preference ), you want a coarse grind that won't clog the plunger's mesh.

      b. Never grind beans straight from the freezer. If you are storing them in the freezer, take out the days worth of beans before you go to bed and let them come to room temperature.
      c. If you have the space and can afford it, buy a burr grinder. It will create a more consistent grind size than the cheap $10 s-mart hand grinder. If you must use a cheap hand grinder, I recommend shaking it during the grind to keep the beans moving, and practice how long you must grind to get the size that you want. Large boulders of coffee bean don't give up their flavor readily.

4. The Brew.
    Many scholars have gone to battle over the best brewing method. The ideal brew uses 200F water and the minimum time needed to extract all of the flavor, but none of the bad.
      a. This is the basis of the design of a modern espresso machine that pushes 200F water under pressure through the packed grounds to extract the rich caramel goodness.
      b. If you are using a french press, the recommended method is to preheat the glass before you introduce the grounds and steeping water. I pour a measure of hot water from my tea pot into the glass then pour it out; add the ground beans and fill with 200F water; cover and let steep for about 3 minutes, then plunge and enjoy.
      c. The third preferred method is the automatic drip. The main problems with most automatic drip machines are:
          1) They do not get the water hot enough for proper extraction.
          2) They put too much water through the grounds and end up extracting bitter bad flavors.
              - This can usually be compensated for by using more grounds.
          3) The coffee sits cooking on the warmer for too long and burns. (This can be handled by brewing into a thermal carafe, or pouring into a thermal pitcher after brewing).
      d. Stove top percolator. This evil contraption was what most of us grew up with in the 70s. The problem with it is that the waster is heated to a boil, and bubbled up through the grounds, then the resulting solution is boiled again and run through the beans over and over. This ends up burning the coffee and killing the flavors.

My method (5, Funny)

Profane MuthaFucka (574406) | more than 6 years ago | (#19153271)

Just get a jar of Sanka http://www.shopping.com/xDN-food_and_drinks-sanka_ coffee [shopping.com] and make it medium weak. Then, grind up two No-Doz http://www.novartis.com/consumerhealth/OTC/NoDoz.s html [novartis.com] and a Commit Nicotine lozenge http://www.commitlozenge.com/ [commitlozenge.com] and put them in the coffee. Chase it with some Tequila, and that's all you need every morning to get you ready to take on the world. The ENTIRE world.

Re:My method (0)

Anonymous Coward | more than 6 years ago | (#19153373)

Don't forget to mainline a couple of crushed modafinil tabs, too. When you need to sharpen up and ready your mind for a bit of the old C++ ultra-violence.

go to Cafe du Monde (2, Insightful)

thedohman (932417) | more than 6 years ago | (#19153441)

My favorite way to make coffee is to let them do it at Cafe du Monde in New Orleans at the French market. It's actually a coffee and chicory blend, and half milk (I suppose you can order it black). Along with an order of beignets, let them bring it, sit back, listen to the jazz, and watch the people walk by on Decatur.

Unfortunately, I don't live near enough new Orleans to do that more than once a year.

I prefer pressed, but settle for drip cause it's less work for me. Too much trouble to grind it myself. I've recently switched from grinding it in-store to buying the blend from Cafe du Monde over the internet. http://www.cafedumonde.com/ [cafedumonde.com]

Home espresso machine, then french press (0)

Anonymous Coward | more than 6 years ago | (#19153455)

That's my order...

I have a Gaggia Coffee DeLuxe from wholelattelove.com. I use only fresh locally roasted beans, never buy more than .5 lb at a time. Grind as needed daily. You can make pretty decent espresso with a home single boiler machine. Pays for itself quickly if you are used to stopping at the local coffee shop every morning.

If I don't have access to that I use my glass Bodum french press. Coffee is so much better steeped than dripped.

Yes, I'm a coffee snob. And a beer snob. And a bud snob. Only the finest ;)

my personal setup (4, Informative)

jnana (519059) | more than 6 years ago | (#19153469)

My setup:

  1. Good beans (avoid pre-ground like the plague)
  2. A burr grinder
  3. A simple plastic drip filter holder with a decent filter

In detail:

  1. Either Royal Coffee's Ethiopian Harrar [royalcoffee.com] (pre-roasted) or any of various Sweet Maria's green (unroasted) beans [sweetmarias.com] which I roast using this roaster [amazon.com]
  2. Capresso 560.01 Infinity Burr Grinder [amazon.com] , which is one of the cheapest burr grinders that you can find, but does the job
  3. Something like this simple 6-cup filter [melitta.com]

Grind the beans, boil the water then wait a few minutes for it to cool a few degrees, pour and enjoy fresh.

Stove top Espresso maker... (0)

Anonymous Coward | more than 6 years ago | (#19153551)

Fresh ground beans (burr coffee mill - NOT a chopper) + 10 cup GB Espresso Coffee maker (or french press if gas burner isn't handy)...

Started in Italy... never going back to vac pack drip ;-)

French press + fresh whole beans == only way to go (1)

adturner (6453) | more than 6 years ago | (#19153611)

So I've been doing this for about 5 years:
- French press
- Cheap blade grinder (yes it's hard to get a consistent grind, but with a french press you don't need it fine)
- electric water pot for boiling fresh filtered water
- Peets (www.peets.com) coffee shipped monthly directly to work (whole bean). 1lb lasts about a month, give or take a few days.

The keys to good coffee are:
- Good, fresh beans, ground just before use
- Fresh filtered water, boiled
- Proper grind, which for the french press is coarser then espresso (super fine) or drip (medium-fine)

A french is probably the best economical means of extracting the flavor from the beans. Paper filters in drip makers absorb the oils which makes the coffee bitter and drip doesn't let the water have enough time to absorb the oils anyways.

I keep a coffee grinder and hot water boiler at my desk/break room. As I boil the water, I clean the pot from the previous day. After cleaning, I grind the beans, which is just about the time the water is boiling. Put beans in pot and pour water over them. Stir. Let steep 3 min. Push down the plunger, pour in cup, and drink right away. You may want to consider a vaccum thermos if you like drinking coffee all day, since coffee exposed to the open air will make it go bitter.

I do this every day, even though we have a high end italian espresso maker & burr grinder in the office since the beans they use in it are crappy (Starbucks french roast in 5lb bags).

This makes really really good coffee. You will notice that the coffee is better with a fresh bag. Honestly, the quality at the end of the bag is still way better then what I get out of the corporate drip machine (who knows how long that pot has been sitting there). If you're really that serious to care, you can either buy 1/2lb bags twice month or start roasting your own beans. Whatever you do though, use good quality fresh whole beans. I personally hate Starbucks, but I know some people have aquired a taste for burnt beans. But whatever you do, don't go to the supermarket and buy what they have on the shelf... could of been there for months.

Also, remember to not grind the hell out of the beans... a french press takes a corser grind then drip or espresso so that the filter mesh can do it's job. If you're drinking a lot of sluge, you're grinding them too much. If you're not getting enough flavor, you're either not letting it steep long enough, not stiring or not grinding enough.

After the initial startup costs (french press grinder and hot pot for boiling), it runs me just $20/mo including shipping for the Arabian Mocha Java. If you're willing to pick up the beans at the store yourself, you can probably shave off $4 or so. For what it's worth, I just store the beans in the bag they shipped in and keep them in my desk.

Make sure to defrost the beans before grinding (1)

AmosOtis (691403) | more than 6 years ago | (#19153619)

I store my whole beans in the freezer, and I find that it's important to defrost the beans before I ground them. For some reason beans at room temperature grounded taste better than freezer-temp beans. I'll leave it to the bio-chemists to explain why, but it definitely makes a difference.

espresso in a bialetti mokka pot (2, Insightful)

SABME (524360) | more than 6 years ago | (#19153631)

My favorite coffee comes from a can of Lavazza ground espresso made in a Bialetti mokka pot. The pot was $20, the coffee is about $5.50 a can. It takes 20 minutes to make on a stovetop, and it's nice and strong. I know it isn't as fresh as some methods, but it tastes good enough to me, plus it gives me a great buzz.

Buy Local (0)

Anonymous Coward | more than 6 years ago | (#19153633)

easy - buy local coffee that has the roasting date stamped on the bottom of the package, then you can be sure.

of course, maybe i'm spoiled, but stumptown coffee is great.

I hate coffee at the moment (0)

toadlife (301863) | more than 6 years ago | (#19153657)

I decided to quit smoking a couple of days ago, and coffee is a "trigger".

I so liked my coffee too.

Beer too.

Fuck.

If what you want is strong coffee... (1)

techno-vampire (666512) | more than 6 years ago | (#19153671)

Here's the way my Dad got it, back in WW II: take a coffee pot, put in your grounds, a pinch of salt and an egg. Boil it until done, with the egg to catch the grounds. When the pot's empty, put in more grounds, another pinch of salt, another egg and do it again. Repeat until there's not enough room for another pot, then dump out the grounds and start over. There's not much coffee in the last pot, but it's very strong. Tastes good, I gather, at about 2 AM when you're on a graveyard shift on a cold night. Never tried it myself, but I've always wondered.

Don't forget the main ingredient - Water! (0)

Anonymous Coward | more than 6 years ago | (#19153699)

I noticed a big improvement when I stopped using plain old tap water for coffee.

If you're rich or insane, you can use a nice bottled water, but tap water that's made a trip through a Brita or similar filter seems to work just as well.

Seemed obvious, after...

Aeropress (1)

maharvey (785540) | more than 6 years ago | (#19153705)

I used a drip coffeemaker for many years but grew dissatisfied with it. Tried lots of different beans but they seemed to have little real effect; some pots were better than others but not remotely as good as the kind of coffee you get in a good dessert restaurant. Also I had to turn the hotplate off quickly or it would give the coffee a burnt taste.

Now I use an Aeropress and it makes excellent coffee. No bitter edge or sour acid, just smooth flavorful espresso. It is easy to adjust the strength to taste. You can also control the smoothness or "bite". Only drawback is it takes a week or two to fine-tune your technique and get a consistent result.

1 cup at a time (0)

Anonymous Coward | more than 6 years ago | (#19153713)

The best coffee I've ever had is 1 cup brewed individually from a #2 Melitta Drip.

You have a lot of control over strength, and if brewing for several people you can brew each person their own strength.

you just boil water...then....grind immediately before pouring water through.

I buy coffee from a local roaster and get it on their roasting day (the smaller shops will tell you when they get fresh deliveries. I'm lucky enough to have a place that roasts on site (most cities do..you just have to look). a small local coffee shop has a certain smell to it that can't be beat. (I live in Austin, TX and go to Anderson's)

Dark roasts? Peets, of course (0)

Anonymous Coward | more than 6 years ago | (#19153719)

If you have a Peets Coffee in your area, or you don't mind having them shipped to you (http://www.peets.com/ [peets.com] ) they do the best dark roasts.

My system is simplicity itself (2, Informative)

jht (5006) | more than 6 years ago | (#19153747)

I take a K-cup of whatever variety I've been liking lately (usually the Green Mountain Sumatran Reserve), and feed it into my Keurig [keurig.com] one-cup system. Simple, fast, pretty good, and a fraction of the price of getting fancy-ass coffee out somewhere else.

I have been known to grind and brew from beans on occasion, but that's become rare since discovering the Keurig. I have one in my house and I bought another one for the office.

home roasted turkish (2, Informative)

Dillenger69 (84599) | more than 6 years ago | (#19153751)

I get my beans from Sweet Maria's http://www.sweetmarias.com/ [sweetmarias.com]
I roast it myself with a table top roaster that does about one pot worth of beans.
Once the beans have cooled down I grind them to a nice fine powder
Then I put the powder and about 8 cups of water in a sauce pan
Bring it to a boil while stirring continuously.
Shut off as soon as a boil starts, if not slightly before it starts to boil.
let is settle a bit

Some people like to pour it through a filter to get the sediment out.
I prefer it straight into the cup from here.
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