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Most forgiving brewing method? (feddit.de)

submitted 8 months ago by Aarkon@feddit.de to c/coffee@lemmy.world

32 comments fedilink hide all child comments

My significant other doesn’t care nearly as much about coffee as I do, so we always have pre-ground supermarket coffee at home. Tastewise, it’s usually rather dull and bitter because apparently, that‘s what people expect coffee to taste like around here.

I wonder if there is a method/recipe that can compensate for those flaws. The Aeropress is pretty versatile, so going for lower temperatures and/or shorter extraction times comes to me as a natural first step in this investigation. Doing a pour over with this stuff feels like I‘m wasting precious V60 filter papers though tbh 😄

Any further suggestions? I own a V60, an Aeropress, a cheap drip coffee machine and the (in-) famous IKEA french press. My kettle only allows for adjustments in 10°C steps, but features a temperature display, so I can go reasonably precise on that end.

Cheers! ✌️

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[–] Aarkon@feddit.de 0 points 8 months ago (1 children)

In my scenario, I don‘t have control over the grind size as I’m trying to work with pre-ground beans. But even though I might give that a try.

[–] tissek@sopuli.xyz 0 points 8 months ago (1 children)

Check my other comment. I grind using an old timey grinder. Not sure what condition the grinding parts are in as I don't know how they should look new. So your pre-ground should be fine. Probably with a but shorter steep (2-4 minutes?). You biggest issue may be oxidation of your coffee.

You do know you can fake a french press by just putting water and beans in a container, let it steep and once done pour through a fine sieve.

[–] Aarkon@feddit.de 0 points 8 months ago

I read your other comment and even replied to it IIRC, thanks for tuning in on the other discussion as well!

Doing some sort of immersion sounds reasonable when I can’t do cold brew. I also like the idea of implementing some advanced self filtering with a kitchen sieve, where I could easily just sieve the coffee again through the same grounds and probably catch most of the sediment that way.