Coffee lovers

pdxleaf

This is my setup, minus the bean grinder.

Most machines are about getting the water to the right temperature. The more expensive machines get it there and keep it at the right temperature to not burn the beans or let them cool too much, right?

After buying expensive machines that break down every couple of years, I found this at a local coffee shop. It takes about the same amount of time but won't break down and is less than ten bucks, (not including the hot water machine that also works for tea.)

Heat the water to 200 degrees, grind the beans while it's heating and add the paper filter. Wet the filter, add the beans, then start pouring the water. The perfect cup.

gnuyork

I'd love to go down the rabbit hole of an espresso machine... I start with good intentions to do something affordable like a Gaggia classic or even a Rancilio Sylvia...then I think for a little more I could get this or that feature... then... I could have a double boiler, and the next thing you know I'm looking at thousands... (Mini Vivaldi with custom wood panel sides)

Realistically if I go for a machine, I might try to do a lever, those copper Elektras would look very nice on the counter.

Right now I take my pour-over seriously. I grind beans in a conical burrr grinder every morning and use a Chemex. Everything gets weighed for consistency. Makes a great cup of coffee.

wsfarrell

One of my hobbies is rebuilding vintage Olympia espresso machines--Cremina, Maximatic, Coffex. These things were built like tanks, and will run forever with some new gaskets and the occasional pump/solenoid/pressurestat. I recently scored the find of a lifetime: a new-old-stock Pasquini Livietta from 1984. Original box, styrofoam, instructions, coffee scoop, etc. The Liviettas were rebranded Maximatics, so all the parts are interchangeable--but no parts were needed on this machine. I rinsed out the boiler, started it up, and made a very nice latte. There will be many more...

dougwhiz

My parents both drank freeze dried instant coffee back in the 1970s, and having tasted that, I was turned off to coffee until I tried real espresso as an adult. Started with a little $200 Saeco Poemia espresso machine to save on the trips to Starbucks. When it bit the dust after 4 years, I decided to move up to the advanced beginner level, and just got this Solis Perfetta and a burr grinder. A little more work, but the taste has been worth it.

Tako Yaki

- Old La Pavoni from the 70s,
- Italian Mocha pot,
- Turkish Mokka pot
- French coffee press
- Hand filter system
...
Beans are changing, try a lot!

I mill by hand!

And...
no milk, no sugar!

But, mostly I drink tea!
English tea & Japanese Greentea

AngelDeVille

Mostly I drink cafe bustelo which is a preground expresso type. I'll make it in a drip, percolator, press, or in a sock. Folgers is fine with me too.

just no french vanilla, sandalwood, patcchuli, hazel nut or fruit punch flavoring.

no milk, no sugar

BlackTalon

Vietnamese iced coffee uses sweetened condensed milk, and is delicious.

If I drank my coffee with sweetened condensed milk I would have probably died of a heart attack 10+ years ago. That stuff it too good.

ngo516

my man!

Anthony Bourdain swore by it.
4 generations on drip.
It took forever and 20 minutes to extract 2oz.

JwRosenthal

Perk is capable of delicious coffee- there is a whole cult that swear by it. Lots to read in making the perfect cup with vintage perks (both electric and stove top). Grinding fairly course is about all I remember.

pdxleaf

Hadn't thought of a perk but now that it's mentioned, I can see and hear it from my childhood where it was a constant in the background for all our Dads, at their offices, in church basements where we scout meetings, in uninsulated cabins on camping trips. I think I need to find one.

Thanks for the memories.

BAJJ

clear plexi bubble on the lid

eduk

Lelit Mara X & Niche Zero for me (after starting with a Europicola & a Rok grinder). Strictly espresso, typically 4 x 18.5g in/36ish out a morning.