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    Making Coffee

    I used to use a French Press. Then I used a coffee maker. I'd end up making and drinking too much.

    I tries the single cup drip funnels. They were messy with the wet filters and required more coffee to make a good cup.

    Now I put a cup of water in a Pyrex cup. Add coffee and stir. Then microwave for 5 minutes. I let sit for a minute and then drain through a stainless steel screen that was meant for kitchen sink drains.

    Minimizes the amount of coffee I use and I get the same brew every time. Easy cleanup, rinse in the sink.

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    I've been using a french press for about seven years now, more recently a stove top as well. Oddly enough my grinder (Baratza Virtuoso) is the most expensive piece of equipment I own, next to that it'd be a programmable kettle with a french press setting.

    When I initially got into grinding my own beans I had a pretty mediocre grinder, took me a long time to bite the bullet on an upgrade. Expensive (think it was just shy of 400 CDN), but it's a flawless grinder, and will likely last me well over a decade.

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    Quote Originally Posted by steve_bank View Post
    Minimizes the amount of coffee I use and I get the same brew every time. Easy cleanup, rinse in the sink.
    Guess people have different priorities. I buy freshly roasted, unground beans. Can't imagine microwaving coffee making it taste very good, but if you were using something like grocery store grind then.. meh.

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    In the past I used Pete's. Tully's Starbucks and others.

    Now I use good old Maxwell House Columbian grocery store coffee.

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    Quote Originally Posted by steve_bank View Post
    In the past I used Pete's. Tully's Starbucks and others.

    Now I use good old Maxwell House Columbian grocery store coffee.
    I'm doomed to drink expensive coffee. I've been drinking it for so long now that the sheen's worn off, but when I've tried to switch back to cheaper varieties I find it undrinkable.

    For most people this isn't a problem because they add cream and sugar, which is how you make it palatable.

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    Quote Originally Posted by rousseau View Post
    Quote Originally Posted by steve_bank View Post
    In the past I used Pete's. Tully's Starbucks and others.

    Now I use good old Maxwell House Columbian grocery store coffee.
    I'm doomed to drink expensive coffee. I've been drinking it for so long now that the sheen's worn off, but when I've tried to switch back to cheaper varieties I find it undrinkable.

    For most people this isn't a problem because they add cream and sugar, which is how you make it palatable.
    Black no cream or sugar. There are coffees I find undrinkable.

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    Quote Originally Posted by steve_bank View Post
    Quote Originally Posted by rousseau View Post
    Quote Originally Posted by steve_bank View Post
    In the past I used Pete's. Tully's Starbucks and others.

    Now I use good old Maxwell House Columbian grocery store coffee.
    I'm doomed to drink expensive coffee. I've been drinking it for so long now that the sheen's worn off, but when I've tried to switch back to cheaper varieties I find it undrinkable.

    For most people this isn't a problem because they add cream and sugar, which is how you make it palatable.
    Black no cream or sugar. There are coffees I find undrinkable.
    To be fair undrinkable was a bit strong, I could drink grocery brand. But compared to freshly roasted beans it's a bit harsh, as tea-bags are to loose leaf tea.

    About a month ago I tried drinking a Tim Horton's coffee black.. that was undrinkable.

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    For many many years I have been grinding coffee beans with a cheap spinning blade grinder which produced mostly powder. I used a drip filter to keep the powder out of the coffee. Then thanks to a thread on these boards some months ago (thanks Rousseau) I learned about burr grinders and the idea of spending more than $15 for a grinder was presented to me. The result – I am now the very happy owner of a Baratza Encore (perhaps their starter model?). I drink French press on Sunday mornings when I make brunch for the Missus but for day to day I use a drip machine.

    Recently my old Krups filter machine broke down after many years faithful service and I replaced it with a Bunn. My review of the Bunn tends to be mixed. It brews a pot of coffee in 3 minutes, which is its claim to fame, but does so by keeping a tank of water hot all the time. Since I drink half a pot a day, this means the water is always a day old, sitting in the machine and keeping hot.

    However it payed off over the recent holiday when my daughter, son, and son-in-law visited for five days, all coffee drinkers.

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    Quote Originally Posted by steve_bank View Post
    In the past I used Pete's. Tully's Starbucks and others.

    Now I use good old Maxwell House Columbian grocery store coffee.
    I really enjoy Chock full o'Nuts half-caff. Goes on sale frequently for $1.99 for 10.3 oz can. I need sugar and half-and-half with any coffee. I drink 3 to 4 cups per day.

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    Quote Originally Posted by steve_bank View Post
    I used to use a French Press. Then I used a coffee maker. I'd end up making and drinking too much.

    I tries the single cup drip funnels. They were messy with the wet filters and required more coffee to make a good cup.

    Now I put a cup of water in a Pyrex cup. Add coffee and stir. Then microwave for 5 minutes. I let sit for a minute and then drain through a stainless steel screen that was meant for kitchen sink drains.

    Minimizes the amount of coffee I use and I get the same brew every time. Easy cleanup, rinse in the sink.
    I remember the Folgers coffee singles and actually used them on occasion. But typically I'd pick up an assortment of beans at one of the coffee shops and use the blade grinder, stainless steel screen and a filter. It was all heaven one cup at a time.

    Once I had a pound of fresh beans done to a turkish extra fine grind. Great kick and aroma but tasted a bit like brewed sawdust as I recall, but no bother, coffee was always spelled L-O-V-E.

    Still have the stainless steel screen that along with a mesh cover now gets used to strain wine into the secondary fermenter.

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