Most of the time we don’t have time to enjoy a home-brewed coffee [sad] but when there’s time for a home-brewed coffee, you need to treat yourself and do it right. There are so many options to home-brew your coffee these days. You can use a drip and just keep filling your cup or you can have a one time cup with a lousy Kuerig coffee. I’ve never really enjoyed the Kuerig. It’s way too convenient and it’s actually not a good cup of coffee. It’s always way too hot, which doesn’t make for a good cup of coffee. An ideal cup of coffee’s water temperature between 195 – 205 degrees Fahrenheit for optimal extraction. Plus, I think all of the K-cups taste similar. With these other home-brew options, you can get some of the best cups of coffee. These are some of the best options when you’re going to sit back and enjoy a hot, or cold, cup of coffee.
Related: Take the coffee survey
I own one of these bad boys and it’s delicious. It’s nickname is the coffee plunger. When you’re ready to upgrade from a drip, this is going to be your best option. It’s very easy to get a great cup of coffee from this. When I make a home-brew of french press, I boil the water, and then let it sit off of the burner for a couple of minutes to bring it down to the optimal temperature (195 – 205 degrees). You have complete control over the brew/steep time. I usually let it steep for about 3 minutes before I press it.
Okay, this might be really unrealistic for us ‘general’ home-brewers but how about this wifi-enabled coffee system. You can control, and order from your iPhone, and tablet. There is also a tablet that is connected to the unit to make sure you get exactly what you want. There is a very small frother on the end of the stainless-steel arm and it’s programmed to get the perfect texture and consistence every single time.
Supposedly this makes one of the best cup of coffee in the world. When I say something like, I always think of the movie Elf when Buddy runs into the coffee shop and yells “Great job, every one. Worlds best coffee”.
Pour Over (Chemex)
Pour-over brewing is quite simple. You need a glass or plastic cone that’s mounted on top of a carafe, and a paper filter to hold the grounds. You then boil good, cold water to the proper temperature, and slowly pour the water over the freshly ground coffee you put in the filter.
This home-brew contraption has been around since 1930. The Moka pot is more common in European countries. A lot of the times you can find these in thrift stores for a couple bucks, but you can find them in specialty stores for a little over $25. To brew coffee in the Moka Pot, you add water to the bottom chamber, and let the heat build up steam/pressure which gets to the grounds in the middle chamber. After reaching the grounds, it spills out into the top chamber and will be ready to serve after you hear a couple of gurgles. The only problem with the Moka pot is that temperature control is really difficult. You’ll get more an espresso pull because of the pressure and temperature.