I hope you're happy, Burntwits and everyone else who demanded it.
Anyways that cup was made following Burntwits French press guide; measured 33 g of ground, about 528 g of water. Though, I did make a slight modification to the original instructions, which was to boil the water first. The guide didn't say to do that, just add the water in, figured it might be better boiled though.
Then I added hella milk and sugar. Oh, yeah, switched to milk and sugar instead of creamer, mostly because the good creamer with ingredient list size like 5 are hells expensive. It... came out really good actually. I feel like better than my evil machine, though I don't know if that's because of the ratios of sugar and milk or not. I feel like I poured about the same amount of milk and sugar though. Hm.
Either way this saves way more counter space in exchange for slightly longer and more care needed, but if the coffee is consistently better, and less space needed... hm. I think yall might've been on to something. Also I can't tell if the press machine is made of glass or a really clear really thick plastic.
Did you try it without cream and sugar? You don't need good coffee or fancy tools to.have something good tasting if you have, use, cream and sugar.
Right?!
Why is your coffee khaki colored? Who hurt you?
Word. Insert Pulp Fiction rant.
I get it, adding so much at a restaurant, but at home... Get better coffee.
I go by Jerma985's example. Outside coffee can be extra but homemade coffee is black.
Idk who that is but definitely... I wouldn't drink coffee at home if it sucked enough to need creamer and sugar.
True! I've been using instant coffee, choczero sweetener, and some almond milk for tasty hot or iced coffee. The coffee by itself isnt great, but it turns into a decent ~$0.50 ~30 Calorie drink with a bit of caffeine.