(Part 2) Top products from r/cafe

> if I were to use this, would the metal mesh screen capture all particles, even the finely ground ones?

Steel will let some fines through, but the mesh is a lot tighter than on my French press... The fines have never been enough to bother me, basically large enough to see, but small enough that I don't feel then when drinking.

The main difference between paper filters and steel ones is the oils. With paper you get a cleaner cup, the flavors pop a little more. With steel you get more of the oils, and it is a richer cup similar to French pressed coffee.

>how much can I make in one press?

Basically a small cup. Personally I think it's strong enough that you can easily top of a large mug with hot water and still have a good cup of coffee... Definitely still stronger than a basic drip pot makes.

>mostly going to be coffee and water, don't even know what other kinds to make, really. (yet)

Coffee and water are pretty much the appropriate ingredients. Really is a matter of trying different beans, different grinds, different steep times.

>is this a chore for daily coffee making, or is the flavor worth the extra hassle?

For me it's worth the hassle on the weekends. Personally I prefer my Moka pot on weekdays before work, but that's actually more effort (though I cheat and use pre-ground coffee.)

It's definitely not set it and forget it, but it definitely makes better coffee. It is more effort, but if you've got an extra few minutes in the morning is a much better way to start your day. For me it's the difference between "I need coffee" and "I'm going to thoroughly enjoy my morning coffee".

Quick edit: I did use my Aeropress every day until this last Christmas when I got the Moka pot. The Moka pot makes coffee that resembles espresso. The Aeropress makes very strong coffee that doesn't really resembles espresso. Different device, different purpose.

Ok, so I took your advice and the steaming went SOOO much better. It was actually attractive microfoam haha. Turned out wonderful! I'm still having trouble steaming all of the milk though. Using a 20oz Krupps pitcher (this one) I definitely get microfoam going, but not nearly enough to cover the coffee like for a cappuccino.

I've been filling it about 40% full and steaming from there, after having the pitcher itself in the fridge with the milk to keep it chilled. My steaming is running about 13-15 seconds before the pitcher gets hot to the touch in my hand, at which point I stop the steaming. It makes beautiful silky smooth microfoam, but it's not dense at all. I'm worried about steaming for any longer in case I scald the milk.

Should I try steaming for longer anyways and see what happens? Now that I'm getting nice microfoam, I'm really happy, but I wish I could get more...

Tough to make a recommendation without knowing your budget, and what you currently own, use, and like or dislike.

I have over a dozen coffee making devices, multiple pour overs, Aeropress, Chemex, Siphon, and a few electric machines. They all have their own plusses and minuses, and I use them all (today was a generic ceramic cone with a Melita 4 filter), but the 2 things that get used every time I make coffee are a grinder and scale.

Upgrading to a good burr grinder is almost universally acknowledged to be amongst the most useful things you can do to improve your coffee, and actually weighing your beans and water are probably a close second. My Baratza Encore does a great job, and I'm also very happy with my American Weigh Scales LB-3000.

Welcome to the world of increasingly more and better coffee.

May I recommend something that will help you keep your (what appears to be tiny) kitchen clean? Get yourself a bar mat. It will help catch loose beans/grinds and keep them from getting scattered all over your kitchen. Also if you spill water or what ever it will all stay contained. I got mine from a place I used to work (says Barcardi and Coke on it) Make friends with a bar tender, or spend the 10 bucks now and enjoy your clean kitchen. Also makes it look like you know what you're doing. Seriously, a bar mat is the way to go.

That and a Chemex should be your next purchase.

edit- something like this

If you're looking at blended drinks I recommend cold brew. Literally just take coarsely ground coffee and soak it in water overnight, then strain it. About 1:8 ratio by weight, or 1 lb/gallon for an espresso-esque concentrate. A Mason jar or French Press is the cheapest way to do it, but there are special devices like the Toddy, Filtron, and Bruer. For the blended drinks do a 20 oz cup full of ice, 3 oz each of milk and concentrate, and some of a frappe powder like this.

If you do care to get more direct about the coffee, you can take the same concentrate and dilute it 1:1 with water and drink it over ice, or with milk and sugar.

How set are they in their device and method, and are they interested in reading/learning about brewing?

Rather than the beans or any particular device, I've been finding this book to be really valuable as a casual/at-home brewer. It's fairly method-neutral, does a good job of explaining how to tune your cup for strength/extraction using evidence, and has a nice mix of "prose" and "information-focused" sections. Plus, the printing quality and material texture of the physical edition is just really nice.

you won't find a super automatic machine within your price range, i think the best you'll be able to find is a semi automatic machine with pressurized baskets, the process flow would be something like this:

1. grind beans with burr grinder
   
   
2. weigh coffee grinds and place X grams of grinds in pressurized basket
   
   
3. put basket in machine and press one button
   
   
4. remove basket and dump grinds in garbage
   
   Here's an example of a machine like that in your range (and here's a demo video of it), but honestly espresso from pressurized baskets is rather meek. Instead you may want to look into drip coffee, or maybe a french press, or an aero press.

This grinder would make an excellent addition to your current setup. Coffee grind consistency is pretty important when using the pour over method and your current grinder is a complete butcher (I should know, it's the one I started with too.)

I would say that more important than the bean is the filter.

Vietnamese coffee is highly concentrated and delicious because it uses this filter

Thanks! Just found it if manthing772 is still interested:
http://www.amazon.com/Hario-Canister-Ceramic-Coffee-Mill/dp/B003EEGDSM/ref=sr_1_3?ie=UTF8&qid=1397444070&sr=8-3&keywords=Canister+Grinder

You can always fold a piece of paper into an impromptu funnel. Instead of a stir stick, I travel with a LMF Spork. It fits the inside of the AeroPress well and is useful to eat with when your delivery food forgot a fork or spoon.

http://books.google.ca/books?id=cJvWRSgZhAcC&pg=PA184&dq=coffee+roasted+pork+loin+with+brine&hl=en&sa=X&ei=0Gf7U8r3OuKDjALx3IDoAw&ved=0CDEQ6AEwAA#v=onepage&q=coffee%20roasted%20pork%20loin%20with%20brine&f=false



oh that link.
the recipe is Coffee Roasted Pork Loin from

http://www.amazon.com/Southern-Comfort-Take-Recipes-Grew/dp/1607742624

it's fantastic

http://infuseteabarny.com/ - A tea shop local enough, with great selection!

http://www.amazon.com/T-Sac-Disposable-Paper-Filter-Count/dp/B001BLCIN4/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1412620110&sr=1-1&keywords=tea+bags+for+loose+tea - Tea Bags for loose tea!

I was saying something like the link below. I think Hario makes a decent one. Although cheesecloth might work? There's only one way to really find out right?

https://www.amazon.com/Coffee-Dripper-DPW-3-CDB-3-FD-3/dp/B000ANBB32/ref=pd_sim_79_2?_encoding=UTF8&psc=1&refRID=QNR7WKT6A0QNWFGDP338

I've always bought these natural untabbed ones:

https://www.amazon.com/gp/aw/d/B0029PVRXS?psc=1&ref=ppx_pop_mob_b_pd_title

https://www.amazon.co.uk/gp/aw/d/B001802PIQ/

I use one of these.

There is also a model that has a a two-in-one moka+steamer.

HuiSmart Coffee Scale with Timer... https://www.amazon.com/dp/B073XCPPGW?ref=ppx_pop_mob_ap_share

Here you go!