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I’ll be honest: regular ol’ bulk Folgers. Having three coffee drinkers all working from home became too labor-intensive for my French press habit and too expensive for my wallet.
Living vicariously through everyone else’s brews, here! I may have to whip up some cardamom cold brew this week. 😄
The same thing we drink everyday Pinky.
my daily is a shade grown farm to shop arabica from Vietnam. I use it with a Clever Dripper at the office and with a 6 cup moka pot at the home.
https://oriberry.com/muong-phang-shade-grown-arabica
From the website: Under the forest canopy the range of daily and annually temperature is shorten, the coffee takes longer time to ripe and therefore it has more time to develop flavors. The coffee is hand-picked ripe and fully-washed process method is applied. It has flowery aroma, light body, smooth and sweet. Muong phang shade-grown coffee is an output of the Sustainable Coffee Development project which Oriberry has implemented for 5 years in Muong phang commune of Dien Bien. The project uses capability approach to expand farmers’ choices to help them select either monocropping sun-cultivation, traditional shade grown or coffee agroforestry. The project was funded by SUMITOMO Forestry and ASKUL from Japan under corporate social responsility component.
Coffee lol
Cold brew. Chameleon. It’s hot af in Texas.
After years without, I got these EZ coldbrew packet thingies on a whim. Made them. Tried it. It was okay. But holy dick, was it ever refreshing.
Got some Nut Milk (lawl) bags
Got a bunch of better coffee
Got a big pitcher
Got a second pitcher with a screw-on lid
Got a bunch of flavorings
Set my grinder to medium, slightly on the fine side.
I don’t think I’ll ever go back to hot coffee again. I love this soooo much. I make a huge pitcher every day, pour it into the jug the next day, put a new bag in the pitcher, and throw it in the pantry. It’s been bliss. I drink hot coffee black, but coldbrew with a little drizzle of white chocolate stuff (monin, I think?) is GODLY.
Perfero caffe’ Sumatra Lintong Bio beans, grinding manually and brewing with Hario V60. A splash of Finnish barista oat milk for the finishing touch.
In Hanoi. Shade grown farm to shop arabica brewed in a Clever Dripper.
Not sure why I didn’t realize this sooner, but I just learned my large 1L French press works perfectly fine for making big batches of cold brew.
Then I discovered if I don’t want to wait, my aeropress will give me a cup of cold brew in 2 minutes…
I actually don’t like to be that guy but if you’re brewing with hot water over ice, that’s iced coffee.
If you’re doing a 2 minute aeropress with cold water… you’re probably getting super- under-extracted cold brew.
Either way, if you like the result it doesn’t really matter. But cold brew has a certain quality that some people really don’t like (see: James Hoffman).
I did a fine grind, 5:1 with room temp water inverted in the aero. Stirred for a full minute, then pressed for an additional minute.
I combined that concentrate with equal parts water, poured over ice, and voila.
I’m sure you can do better overnight with traditional methods, but in 2 minutes? It was surprisingly decent.
