Gah! Instant?! We should call the Inquisition on you just for thinking the word! (That said, the German-made instant that I've had in Europe is really quite good.)
The instant Medaglia D’oro is actually quite good. I use it on my camping adventures. Sent from my iPhone using Tapatalk
Auto drip from the gas station when I'm at work. Kuerig when I'm at home, or in a percolator when I have the time.
Circle K gas stations here recently installed grind on demand machines. Little clear hopper atop the coffee machines with different roasts of beans inside. Pick your roast, it drops, grinds and brews them right then. No clue on how good the beans are but it's a nice idea.
Same here, but the Exxon/Mobil stations installed them. Personally, it doesnt taste as good as when they had the large industrial drip coffee makers. But, it is less time consuming, for the workers. I have noticed there aren't as many people waiting to get their coffee there now. ..
I've started roasting my own coffee in a Whirley Pop. I can buy the green beans locally cheap, and roast to my preferred doneness. What I use depends on the day and time. Sometimes it's a plain old Mr. Coffee. Sometimes it's a Chemex knock-off from Aldi. Sometimes it is a French press. Sometimes it is an Aeropress. Sometimes it is a moka pot. I'm currently on the hunt for an old percolator like my grandparents used. My favorite was in Ethiopia. Picked off the tree in the back yard, roasted on a hot plate, hand ground with mortis and pestle, and brewed over an open flame in a kettle. Best coffee ever. Sent from my Pixel 2 using Tapatalk
Usually one 16oz bag per for best control and a more even roast. Takes me ten minutes (pre-heat and cook time) or so per batch, not including shaking off husk and cool down. I go by sound more than a strict timer. I prefer a fairly light roast. I aim for the first crack, which, in a pre-warmed pot, takes about 6 minutes of stirring on medium-high heat. The current crop of beans are Brazilian, and with a light roast yields a very smooth coffee with a little hints of cocoa, especially with an espresso grind and using a pour-over method.. I have enjoyed experimenting and tinkering with different roast times and getting different notes out of the same batch. Sent from my Pixel 2 using Tapatalk
Nothing like getting green coffee beans, then roasting them, my personal preference would be the Eastern Africa beans. Followed by a simple French Press. I have been doing this for over 25 years. Sent from my iPhone using Tapatalk
I use one of those white ceramic cone filter holders and pour-over from the kettle. I use a regular everyday kettle, not the special gooseneck ones that "somehow" make coffee taste different. And I buy the big bags of Starbucks French Roast beans at Costco and grind them in a $20.00 blade grinder, not the special burr grinders that "somehow" make coffee taste different.
Where do you source your African beans? I love Ethiopian Yergachef. Sent from my Pixel 2 using Tapatalk
sweetmarias.com has a broad range of green beans sourced from a variety of countries. I’ve used them almost exclusively in the past for home-roasting.
