Nothing too fancy. Kettle and a french press.

I’ve got a stupidly expensive espresso machine and several stupidly expansive grinders. I used my machine every day for about 5 years. But lately I’ve been pouring water from my kettle into a plastic cone like my dad did in the 80s. Haha. Full circle. I’ve upped my bean quality though.

My go to is my trusty v60. I used to scale and weigh everything before grinding. Now I just eyeball everything.

Every morning is a pour over. V60 or chemex depending on how many cups I'm making.

Bialetti Moka pot. I switched from espresso to the moka pot over a year ago and it is my favorite brew now.

Majority pourover (Mugen most often, V60 sometimes, and I just got an Orea that I've used a couple of times so far), espresso if I'm feeling up to it (Uniterra Nomad), usually as a small milk drink or sometimes an aerocano, occasionally straight espresso. If I want a milk drink and don't feel like actually dealing with espresso workflow, aramse sofi south indian filter.

I'm no coffee snob. Gas station dark roast, little cream no sugar. Under a dollar in a hurry.

AeroPress for its versatility. I also rarely use moka pot for home lattes, it's good but not as much controllable.

French press. Pre-heat with boiling water before adding freshly ground coffee. Slowly pour water at 95 degrees over the coffee. Stir with wooden spoon, insert lid and let stand 5-10 minutes. Slowly press plunger to bottom. Serve and enjoy.

Great idea! I use a La Pavoni Europiccola (lever espresso machine) when I have time, Bialetti Moka pot or pour over when I don't.

Majority of the time the Aeropress gets used, but I have a French Press I will break out a couple time a month.

Just an old school Bonavita with Melitta style filters. I can't appreciate the added subtleties of pre-infusion or even pour-over over a good drip.

Back when I did cold brew, I just used a French Press, which works pretty well.

Been going with a Clever stripper + paper filter for 7 years. Very consistent, no fuss.

EDIT: *dripper. Hahaha! I don't think you can get consistent and no fuss with a stripper.

Seeing lots of comments from people taking their coffee seriously. And here's me, happy with instant coffee!

Although I have been on a journey from instant coffee, drip, Nespresso, espresso machine and finally back to instant. Albeit still using the espresso machine here and there. Seems like I could try a few new things from the comments here.

I love my Flair Pro. I like being able to dial in my pressure profile (basically extraction flow) by hand depending on the beans or just my mood. Other wise I’m a stainless moka pot guy.

Cold brew in a Toddy. Store in fridge. Add milk/ice/hot water to taste.

I like to think I know a little about coffee, but this thread shows that I don't really know anything. My brew method? I have a shitty little $50 espresso maker I got as a birthday gift a while ago, and use that to make the best damn lattes I've ever had.

Bripe, obviously

AeroPress enjoyer

Current go to is a Hoffman pour over cause I don't really have to think about it anymore.

Favorite method would have be the siphon pot. Once you get the timing and grind dialed in for the bean it's consistently the best tasting brew method at my disposal. Not to mention it is fun to watch while it draws down.

Right now it's aeropress and it will remain aeropress until I make a shit cup or have a bad morning, then it'll switch to v60 and repeat the same process until I switch to chemex. Then, eventually we will come full circle back to aeropress and start everything all over again. The circle of life. The ouroboros of my morning coffee, if you will.

My second cup of the day is and will always be an espresso.

I replaced my Flair Pro with a Rancilio Silvia (which I have since modded because I can never be content in my coffee process). And for non-espresso drinks, a Hario V60

For hot coffee a chemex for sure, but for iced my aeropress is king

(until I can get my hands on a good espresso machine)

I know pour over is seemingly the norm at the moment but I'm still chugging along with my 10 years old Bodum stainless steel french press. Tastes fine to me and keeps the coffee hot decently long. Though I've been pondering to do the additional step of pouring it through a Hario filter and see if it refines the taste any further.

This thread is demonstrating one of my favorite things about the coffee community: There is a fundamental semi-seriousness, acknowledgement of diminishing returns, and awareness of varying tastes in (almost) all quarters. A lot of gear-heavy hobbies take themselves way too seriously, but the coffee folk with an $8000 La Marzocco espresso setup, with a $7 plastic cone and a kettle, and waiting in front of the microwave with a bottle of instant and a spoon are all just trying to have a pleasing coffee experience.

My fancy, ritualistic coffee is a shot of espresso in the morning, usually prepared like a Brauner with a dash of milk inversely proportionate to how well I did at making the espresso that day.

A few weeks ago I upgraded from my old (ca. 2010) Lello Arite 1375 Chinese thermoblock pressurized basket "espresso" machine and Capresso Infinity grinder combo ($140+90+accessories) that were kind of mediocre to start with and literally falling apart by the end, to a Brevelle Bambino and Turin SK40 ($350+200+accessories) and have been delighted by the additional ability to play with parameters (and occasionally revolted by the results while I was getting my bearings). The old set up produced a long-tuned pleasing thing that may or may not technically count as espresso, but in retrospect may have been a relative of the extraction optimum from that "Systematically Improving Espresso" paper from a few years ago. The new one is full grind-controls-infusion espresso experience. The bambino is "nice for the price" and has a delightfully fast heat up and surprisingly good steam wand for when I'm feeling foamy, but slightly annoying manual shot controls. The SK40 is just great so far, my only tiny complaint is that every now and then I have to give it a little rock to get the last of a dose of beans out of the feed cone.

I also really enjoy how this setup is sitting in superposition of ($600 is an absurdly expensive way to make coffee | $600 is absurdly cheap to make real espresso).

Home espresso is never really practical, but I find the ritual of preparation deeply pleasing (weights and ratios and times and gadgets! Instant feedback! Total focus!), and enjoy the experience of varying parameters.

I also drink a fair amount of Instant when I'm out during the day, I've been recommending Mount Hagen to everyone who will listen lately because it's like $10 a jar and so much better than any of the other instants I've tried.

...and I have a coworker with an office aeropress that I sometimes play with, and I want but have no real reason to have one for home. The super clean immersion brew is a really interesting way to experience a coffee, and of course one never has enough coffee paraphernalia.

Aeropress daily. Using James Hoffman's method, more or less. Occasionally I need to get the French press out.

I've been toying with the idea of getting an espresso machine. However, everyone I know who has one has gone back - sooner or later - to their previous method of brewing. And the espresso machine ends up being for special occasions. I'm not sure it's worth it at that point.

I might get a prismo for the aeropress to see if that will satisfy my "What's next?" craving...

At home, it’s a cheap pour over setup. In the summer I’ll sometimes do a Japanese iced coffee pour over if it’s hot. (Just adjust the ratio and start with ice in the pot.)

At work it’s a flair 58.

Camping it’s a moka pot.

I’ve been doing a kind of play it by ear, 4:6 method. I use a scale and timer but kind of listen to the flow? I’ve been thinking about how pour overs can be like espresso, where I flow profile, and so I want to have the highest flow on the first pour after wetting. Sometimes I wet the ground twice. No swirling. Idk what I’m doing really.

I would have to pick Aeropress.

French press, but using our boy James Hoffman's method. If I do it how I initially learned, I find my coffee turns out too acidic and dusty. With his method it's amazingly good.

Though if I need to make a large amount of coffee, filter coffee.

A lovely red Technivorm Moccamaster. One with a glass carafe.

Manual brew? V60 and flat bottom if at home (use them alternately), Aeropress if on the road.

I'm just a basic man with a coffee press. On the weekends though I like to fire up my little DeLonghi and enjoy some lattes.

Cold or hot, V60 is my jam.

I love my bialetti brikka

Usually it's a Bialetti moka pot if I want strong coffee. But I alternate with V60/Origami and Aeropress.

Honestly I'm pretty happen with the inverted aeropress method. Wait a couple of mins once the kettles boiled so it's ~80°C, brew for a couple and press.

Makes a decent brew.

Although gotta say, my wife got me some fancy coffee bags ( ground coffee in a paper mesh bag), legit had me thinking about switching.

I make myself and my wife two espresso each per day. I use a DF64 flat-burr grinder and a Gaggia Classic Pro with flow control and PID. I roast my own coffee and prefer Ethiopian Dry processed beans.

My Cafelat Robot is my daily driver and on the weekends I add in a couple of brews from my Chemex. At this point in my 20-year coffee journey those are all I need.

I rock an electric moka pot, and it's brilliant.

I just got the Orea V3 and I gotta say, it's really turning out some great coffees!

Started using the Kamira a year ago. If you know what you are doing (there are many small things to do that could ruin the brew), you will drink the most delicious coffee ever. Not even a professional espresso machine could match it, no joke.

Hario Toggle or Aeropress Inverted

My one-and-done is a full mug from my decade old Ikea moka pot. This is made with hot milk, wazzed up with the cheap little milk frother they sell. The result is a huge quadruple "cappuccino". This wires me up all day.

If I'm not up for that, I'll just make a cup or two from my areopress. Inverse method, steel filter.

Drip with local coffee, V60 with more western-style coffee.

What's the difference with flat bottoms?

I've been mostly doing V60 for the last 6 months or so and the Stagg XF when I'm not. My next purchase is probably a Clever, but I'm not sure. Otherwise, I've got a Phin for making Vietnamese style coffee, an Aeropress I use from time to time, of course the Chemex and press pot when I want 1 liter of coffee at a time, and a cold brewer that I haven't used for probably a year or so.

I don't use my Flair brewer nearly as much as I expected, which is too bad. I like it, it's just a bit of a routine to get it set up, heated, and brew an espresso.

I love my mocha pot/bialetti! I have an ancient double shot bialetti which I picked up from my parents. It works great because I can always make espresso for latte, cappuccino or what ever I feel like! Such a tiny versatile little machine. Great for students!

I go through phases, but lately I've been mostly using a Hario Cafeor. It's basically a stainless mesh v60, and it produces incredible coffee once you get used to its idiosyncrasies. Anyone who prefers metal filters over paper should give it a try.

I have a variety of brewers but my current favourite is my gaggia classic espresso machine. I much prefer espresso to any kind of filter brew

I've got a Kalita that I use nearly every morning. While I have fun trying new being methods, I do a lot better with consistency with pour over.

200g coffee on a cheese cloth bag, 1600g water, mix and chill for 24 hours. Optionally stir half way through. Serve over ice.

DeLonghi Magnifica. 60,000 shots spread over 2 machines (according to the counter) in the last decade.

I use a supposedly nice drip basket bonavita machine. It works well, and it's still super easy to use.

For me it's the ability to get coffee that's strong enough so that most of the cup can be hot milk. I've been chasing that for years.

Cafetiere was always disappointing, never bothered with any of the pourover methods because I couldn't see how they were any good for "milk drinks". I was never aware of aeropress really and when I did hear about it it just looked like another way of making filter strength coffee so steered clear of that.

Then I discovered the Moka pot which I used for years by cramming it with as much coffee as I could get into it which used to get pretty close to espresso strength but obviously not proper espresso.

Eventually we bought a Bambino Plus in lockdown and have been knocking out at least decent 2 lattes per day ever since (usually more if my wife is home)

Still not convinced I can get enough coffee in each shot though... I'm regretting the 53mm basket size!

I am on my 4th Chemex in 11 years -- I broke 2, my wife broke 1. Maybe they're too fragile, maybe we're too clumsy, probably something in-between. But I adore the clean cup you get out of one, and I've tried all the methods listed here so far.

Pour over, single cup Melitta ceramic cone. I use an Aeropress on travel.

French press, fridge for 24 hours. Cold brew ftw

Bialetti brikka (4cup) 21g. of coffee 2g. Of Oolong tea leaves grinding together 200 ml. Hot water lowest flame on gas stove some whiskey 😋

I like my Chemex. Saving up to buy a used Gaggia classic

My favorite is the Hario Switch with Chemex Filters

I use the stock Gaggia classic with the barista 8-10g basket. I actually grind 7.5g of Mr Espresso Neapolitan Espresso, which is the closest I have been able to find to a real Italian espresso. The grinder is a barazza sette, and the settings give me a nice short shot of espresso after ~20s. Overall, heaven!

I have a Rancilio Silvia for my morning latte, still trying to figure out how to steam the milk to make latte art though...

If I'm having a gesha though I'll make either an aeropress (Hoffman method) or V60 (4:6 method)

Love me some cold brew. A cheap press and use it almost every day.

Turkish coffee all the way

Cheap-ass Folgers pour-over forever.

I've done all the methods and roasts and beans and blends over the years, and there is nothing more stable, dependable, and satisfying than a single cup of pour-over Folgers. With cream. Boil water, #2 filter, enjoy.

Chemex is my favorite for sure, but I've got a V60 that I use sometimes as well. Cold brew is always great to have around, too.

Orea V3

Hario Switch - following a recipe I saw in the other place for high extraction.

I'm also using a Fellow Stagg XF! It's super quick and convenient. It replaced an aeropress for me.

Wife gave me a Hario Siphon but it was too much effort to clean. I whip it out for guests, still though.

I'm personally less of a fan of espresso, so saving some money by not having a fancy machine

I've been using Hario V60 for years at this point, always works well for me. Tend to either use the 2 or 3 sized one, depending on how much coffee I need.. Which is mostly driven by number of meetings.

This year as its getting warmer, I've started using the Hario Mizudashi for over night cold brew though and absolutely loving it!

I do a ridiculously low tech method: I grind coffee with a hand grinder, put the coffee loose in a cup, pour boiling water over it, then pour the coffee out and try to not get any grind bits with it. So, no filter at all. basically a really cheap-ass version of a French Press or a pourover (my second glass French press broke...).