I quite like coffee. I’ve only ever brewed with dark roasted coffee, but
if I picked up a decent grinder and a pour-over setup I’d be interested
in medium-light.
Moka pot
Rough brewing guide influenced by The Wired Gourment & James Hoffman.
Grind: I don’t have a burr grinder; I blitz it in a blade grinder for a while, I don’t worry too much about getting it super fine.
Packing: Half fill, tap to settle. Fill to the top, smooth over with finger and tap again.
Use a small glass to hold your basket while adding the grinds and prepping the base.
Water: Add boiling to a cold base. Fill ~2/3 of the way to the safety release.
Immediately add coffee + place on stove.
Brew: Initially on medium heat gas until coffee covers the base of the collector.
Reduce to lowest heat.
If flow increases too much take off the heat until it calms down.
Once lots of light frothy liquid starts coming out you’re almost at the end.
Usually the base will hiss even when you’re not on the heat, at this point stop + run water over the base.
Serve: Pour out coffee + add ~the same amount in hot water.
Cold brew
I don’t know how to make this consistantly.
Add ~50g/500mL coffee/room temp water to a french press.
Stick it in the fridge for up to 24hours.
Strain it off like a normal french press.
Finer coffee grinds will continue to settle in whatever jar you store it in.
I should probably need to take samples at different intervals (e.g. 18h,
20h, 22h, 24h) and compare them but I’m too lazy.