askchapo

not daily, but yeah I'll make a French press about once a week and that gives me 2-3 servings. Hot I always drink black. Whatever I don't drink on the first day, I pour into a glass and keep in the fridge, then serve with ice and almond milk.

I like the Chemex too but I don't own one personally. I'd only use that on weekends tho, the pourover takes a while.

If I'm at a cafe I typically just get espresso.

Big ol pot of drip sludge at work

Aeropress is nice for at home or on the go

Black with honey and coconut sugar. It’s incredible everyone should try it

French press daily sounds great! I always take too much time cleaning it. What's your cleaning routine? Do you grind daily?

I have a single cup pour over. Make 2 cups of coffee (30g) in a thermos and then drink it for a while

At home, I grind from whole bean with a Baratza Encore. Pretty decent conical burr grinder for the money.

• Aeropress: Daily driver at home. Easy brew and clean up with minimal waste. There's a technique for brewing with the press upside down that outputs a pretty great cup.

• French Press: If I'm brewing for myself and others or feel like having a coffee with a more full body, I'll use this.

• Chemex: This used to be my daily driver. It outputs a clean cup of coffee, but I haven't used it much since I got the Aeropress. Easy to brew, but it uses a really big filter.

I'd like an espresso machine, but I don't have the counter space or money for it.

Whole bean, dark roast, grind it immediately before brewing (medium-fine). 1 TBSP per cup. Mainstream coffee maker. Double filter with paper and mesh.

Also, occassionally cold brew.

I used a French press until I kept breaking it and someone bought me a cheapish metal pourover. Impossible to break. Honestly I prefer the pourover now. It's not really more work and it makes the coffee smoother texture wise. And it's simple; grind beans, put in the filter area, pour just enough to get the grounds wet, wait 30 seconds, pour in the rest, come back in 2 minutes, done. Takes the same amount of time and is maybe one extra step (the bloom step) than a French press but is overall still very easy. I also find the metal filter easier to clean on the pourover than the filter on the French press. The only downside is I get very fine particulate at the bottom of my cup which...whatever. I don't drink that part.

Maoist

I got a bean-to-brew machine and reprogrammed the volumes so you can brew a lungo. After about two I'm finally ready to shoulder the burden of consciousness for another day.

Most of the time it's trash motel coffee, at home i have an espresso maker and make lungos.

I've just got a lil stove top percolator, makes about 3 cups and that's more than enough. I don't drink much coffee at home, gets me all jitters up and nothing to do with it usually. At work I plow through that stuff. I buy like, pretty good beans. I dunno much about coffee.

standard american brew machine. I'd like to be able to use my percolator again sometime soon but I have an induction stove now and it doesn't work anymore

Usually take some preground coffee and put it in a coffee maker. If have time though I usually have some coffee beans that I'll grind for something a bit fresher. I also prep some cold brew overnight during the summer mostly.

I've also tried doing a Turkish style coffee. Its coffee grounds in water which you then put over a flame until just before it starts boiling, which you then drink with the grounds still in the coffee. I've been able to get it to work a couple times although l don't have a cezve.

French press or double shots of espresso. Once in a while I'll do a pour over with my V60 if it's a new blend I really want to enjoy.

I just inherited old roommates coffee gear so I didn't choose it, but it was free so I upgraded a DeLonghi ECP3420 with an IMS competition basket and a bottomless portafilter handle off of ebay and I use a breville smart grinder pro, which lets me save 1 and 2 cup auto grind times which makes it easy to get the same amount every time.

I also got the normcore spring loaded tamper which is the only one I could find (at the time) with a spring loaded level keeper and a separate calibrated tamping spring. The other "spring loaded" tamper I tried only had spring loaded level keepers with the actual tamping head rigidly attached to the handle (like what the point if you still have to estimate the tamping pressure yourself but you now also need to estimate the feel of the spring loaded level keeper in addition to your desired tamping pressure). With the normcore one I can just hold the level keeper down and push the handle fully to get the same tamp pressure.

Now I just need to get a spirograph based wdt tool because my basic distributor and manual wdt is hit or miss.

Yes, by a few different methods:

Filtered drip from the machine for the morning coffee to go or when I don’t want to put thought into it. It makes serviceable but not great coffee.

Chemex pour over. This is a tricksy method as I’ve made some absolutely brilliant cups of coffee with it, but also some very meh cups, and there seems to be no rhyme or reason to it.

Aeropress. My preferred “proper” way to make a cup these days. Straightforward method, consistent, works with just about every variety/origin/processing type of bean. Only shortcoming is it’s not efficient for making large amounts of coffee.

Moka pot aka the fauxpresso machine. The one that gets used the least, nice for certain varieties but too fussy for regular use.

Espresso machine

Cheap Aldi Fair Trade whole beans into decent hand grinder set at "good soil fine" (I have a Timemore Chestnut C2, but others would likely be just as good), throw it into a Clever Dripper with whatever filters were cheapest when I last needed a box, fill w/ ~350mL of boiling water, let it sit for 6 minutes, stir, drain into my cup with w/e sweetner is at hand.

I use a phin for single serve, but if my partner wants coffee too, I'll use a french press.

I usually make about 650 ml a little over 3 cups. In my Chemex when I have time in my preset coffee maker when I don't.

I bought at walmart a 7 dollar tiny coffee maker that only has an on/off switch and if I'm gonna be home for multiple cups I just pour additional water in the tank after I pour a cup out.

I'm too lazy to find my french press so I usually have cowboy coffee in my one 'me and maybe a friend' sized meal pot so I have to keep it clean. The brand I buy is course so I can just strain it with my (idk how its called) metal hand strainer. So I can be chad and stay off the unitasker bourgeoise decadent tip.

Started out with milk and sugar at 13 or so. Then got real lazy and just drank it black. Then reddit /r/coffee rabbit hole happened after I had an Aeropress brew from a local shop. I eventually got into various pour over methods and roasting my own beans. Then got into teas for a while, got into yerba, then went back to percolator black coffee and been there since. Was a fun journey, if not a waste of money. I have a better respect for craft coffee and still get a pour over occasionally but kids make you busy and I'm willing to sacrifice good flavor over convenience at this point in my life.

Tldr: black becuase no time and lazy.