What are your best poor dope's coffee lovers tips for making the best brews

at the cheapest prices with the least expensive equipment.

Dh brought home his parent's Barantza maestro plus grinder which they used all of one time, so we can finally put the decade-old blade grinder in the drawer where it belongs. We have a decade-old Cuisenart drip coffeemaker (replaced the gold filter once) but I don't know how to clean it aside from water and we have very hard water (NE FL). We use filtered water, but it is still hard. We also have a little Keurig which dh likes but I am not a fan. We also have a well-loved moka pot, a french press (used for camping) and recently picked up an aeropress (which I love).

He likes any kind of brewed gunk, I am choosy (but frugal as hell). All of our kids drink regular coffee and make iced drinks several times a week. What are some of your best tips for dark/french roast suggestions, brewing for the best flavor, grinding, etc.? I love espresso and lattes but of course can't afford an expensive machine or Starbucks prices. Honestly, Starbucks roasts taste burnt to me for some reason.

2. Bring water *almost* to a boil. 3. Pour into Pyrex cup, stir for about a minute. 4. Filter through individual gold filter

and serve.


Waaay smoother than drip or perc. I use this method because I got tired of breaking French presses.

but you need to have a good grinder to avoid the "sludge." A whirring blade grinder isn't very consistent and results in a mixture of "boulders" and "dust." It's the dust that gets past the metal filter and creates the sludge, the sediment that turns to mud at the bottom of the cup. A conical burr mill grinder will produce an even, consistent grind. Once you have a decent grinder, then it's time to play with the grind. You want it coarser than that for drip filter but not any coarser than necessary as too coarse a grind with inhibit complete extraction. Coarse enough so that it doesn't clog the filter and the plunger is still easy to press down.

The reason I like the French Press is that I can control the steep time where with a paper filter it's just a function of gravity and paper thickness. The Press also allows a lot of the oil and flavonoids that paper filters tend to block.

"Charbucks" is over-roasted. That's part of their brand identity so that you can walk into a Charbucks anywhere in the world and their coffee will taste the same. The roast overpowers the delicate flavors of the bean.

Myself, I prefer a medium roast. There's more flavor and lighter roasts have more caffeine than darker roasts so I don't need to drink as much to get the same effect.

French presses are inexpensive and will last forever. The coffee goes in the bottom of the carafe, almost boiling water on top, wait 4 minutes and push filter all the way down.

Because the grounds don't sit in the water for a long time like a drip coffee maker, there's no bitterness. Pure coffee goodness.

1. Begin with cold, fresh tap water. Turn on the tap and let the water run for a minute. Oh wait. You are in Florida. Hard water.

The mineral content of the water is very important. My consulting business has several coffee clients, and I get the trade magazines for the specialty coffee industry. The number one tip for excellence is always the quality of the water.

less bitter.

I started cold brewing coffee this summer and I have not made iced coffee any other way since then. Literally, you just treat it kind of like sun tea and let it steep in a closed container for about 24 hours. Chill it, strain it, and add whatever milk/cream/ flavors you like. Makes a very mellow brew, and you can certainly vary your flavors by using different coffees and coffee : water ratios.

Lots cheaper than paying Starbucks for a cuppa Iced Joe...



Laura

I buy green beans from Larry's Beans and roast them in the hot air popper I bought for a dollar at Goodwill...

https://www.larrysbeans.com/