...but I would imagine you could make or maybe buy a "cozy" for the French press, much like the tea cozies so favored by the Brits.

My parents are British, and we used to have tea cozies all over the place lol.

As the years went by, they stopped using the teapot to brew tea anymore, and the cozies are gone.

and I've looked for one, as I do make tea, have a cute tea pot, weird shape, so when I make tea instead of coffee, I wrap the pot in a towel. Not very successful, tho.

My favorite go to as a last resort place.
Etsy.com

It might have a different name, but that's what I call it.

Makes WONDERFUL coffee and simple to use.

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...very similar to a Melita drip coffee maker. I had never heard that term before so now at least I'll know what people are talking about if I run into the term again!

started about six years ago. The trendiest coffee houses serve pour over as well as espresso these days. If you want to be really snooty about it, using beans from one single source (farm) is the top.

Single source pour over. Coffee houses are doing it.

...and I will admit to a bit of snootiness when it comes to coffee!

So I don't do the snooty coffee house thing, but I am VERY picky about the kind I make at home.

The darkest, strongest brews for me.


I'd love one of those Nespresso machines, but that's more money than I want to spend for coffee.

Truth in advertising, I do love my lattes and have had one of the original, far less expensive, but very simple Nespresso machines for 15 years now (!)
It still works like a champ and makes good espresso with ample much-desired "crema", but I have had to economize a bit. So, I only make lattes once or twice a week. Thus, having a good pour-over system to make even pre-ground coffee taste good only makes sense (and $$ cents). If you go the latter route, make sure you get a cheap kitchen scale to weigh the coffee--at least while you are figuring out how much you need. Too little and no pour-over system will make satisfying coffee. I've found that 28-30 grams/ approx 500 ml water works well for me. That was what was recommended by a couple of coffee blog videos and I've found it works pretty good. Here's one you might want to watch:
https://prima-coffee.com/blog/a-beginners-guide-to-pour-over-coffee-brewing

I'm loving my pour-over so far.

Many years ago (1960's) we lived in Germany and I had a little white china contraption similar to the pour over. It fit on top of the cup and you put in a filter, then the right amount of coffee and poured the hot water over it. The water dripped through and you had a great cup of coffee. I think it was a Melitta brand.

I like French press coffee, only drank it in restaurants. Mr. Coffee and Folgers Classic are my standards for coffee drinking, I like strong black coffee.

I suppose that's a version of a tea cozy!

I like my coffee hot.

I just found French Press cozies on Amazon. Who knew?

Off I go to buy one. I like my coffee hot, too, unless it's iced coffee.

...in fact I often give even my first cup a 15- or 20-second blast in the microwave, which my family has always found highly amusing. But I do use half-n-half in it, which cools it down, and I still like it piping hot!

An ongoing conundrum lol.

and a desire not to waste coffee. I find I can get a much hotter water to brew--e.g., 205 degrees (than my old drip maker), which results in an infinitely fresher and more developed brew. I pre-heat the mug by pouring a little bit of boiling water through the pour-over filter into the cup, which wets both the filter and pre-heats the mug, throw out the water, add the coffee to the filter and then complete the slow pour-over process into the cup, then immediately cover the cup (in my case usually a 16 oz travel mug which is insulated). I drink it over the next half hour or so and haven't had an issue with it cooling off before I finish. The pour-over cone I use is a little tomato red ceramic one I picked up at a kitchen shop and has an open space on the bottom that lets me see how much room I have left in the mug so I don't overfill. I also think ceramic ones are good for holding heat. This one was made in Japan but looks like a ceramic version of the one-cup Mellitta.

I also have a larger pour-over filter that I can make directly into a 32 ounce thermos or 40 ounce insulated carafe. I do the same pre-heating process.

I too like this process and am unlikely to ever buy another drip coffee maker.

I'll have to look around.

It is made by a company called Bee House and looks like this:



http://www.amazon.com/Bee-House-Ceramic-Coffee-Dripper/dp/B00BLT0OUU

You can find a plastic version made by Mellitta that is much cheaper and a near identical design, but I think that the ceramic one is worth the extra money...

Gotta get one!

French press pot. You basically make the coffee right in its own thermos bottle, so it stays hot quite a while. There are lots of them on Amazon and elsewhere.

I might have to get one.

friends used to stick the glass Melitta into a saucepan full of simmering water, something that humidified a dry New England house in winter. These days, you've got more options, like http://www.target.com/p/mug-warmer-black-mwblack/-/A-10210650#prodSlot=medium_1_1

Thanks for the link!

warmed thermos.

I have a vintage red plaid Thermos that I use when needed.

Good on you for managing not to break the liner all these years!

I get the good and bad coffee thing, but coffee in my life has been more of a thing about getting you going in the morning. I use to drink a pot with no adverse effects.

One thing I'd like to know is why my grandmother use eggshells.

(Yes, there really is a Chicken magazine lol)

I think it's a Swedish recipe and supposed to make the coffee very smooth. Scandinavian at any rate, maybe not Swedish.

Dunkin Donuts....LOL

I am known for making a pot of coffee and keeping it in an insulated carafe the MINUTE we have a threat of a power outage. Priorities and all.

This is true.

I make one cup at a time in it, and the coffee isn't in it long enough to get cold.