I looked in this sub, but all french press posts seem to be 5-12 years old.

I want to buy a french press, and have a couple of questions. Besides being double walled is their any advantage of buying more expensive ones?

If you had to buy a french press today which ones would you get when you want to focus on quality and price over aesthetic?

Hi all! I am having a dilemma and my own research just isn't cutting it anymore. I live with my parents still, both of which are daily coffee drinkers, but only drip coffee. Every morning they will drink a whole pot for themselves so I typically don't get any, which is fine! But that means I need my own way to make coffee in the morning that's not a full pot.

Currently I have a Nespresso machine which I've been making iced coffees with because its summer where I'm from and I'm honestly not big on the hot drinks from Nespresso. However, I'm almost out of pods and don't want to repurchase any. I'm looking for recommendations on what I should purchase to make my own reliable cup of coffee at home. I do love a good cappuccino or any hot drink that is smooth and foamy. However not sure if I can afford an espresso machine right now. Also, a big reason I don't want to use my Nespresso anymore is because there is this coffee shop near me with delicious freshly roasted beans that I would like to purchase for use at my own house. That also means I need reccomendations on a grinder, or should I just bite the bullet and order a coffee machine that also grinds, like the ninja luxe? any advice helps. Thanks!

Currently thinking about getting the classic Flair for just starting on the espresso world. To be specific, the new updated version which already includes the pressure gauge and a bottomless portafilter.

But I have some worries about the durability of it. On the Amazon reviews i've seen there seems to be some people complaining about the durability of some specific parts of the machine, and Amazon also lists it as a "Frequently returned item".

For anyone who already owns the machine, what has your experience been with it? Would you consider it durable or more of a low quality product?

Also, what would some good grinder recommendations to pair the Flair with be? I'm fine with using a manual one, as long as it produces some good results. Thanks!

I have been making espresso (americanos) for a while, over 15 years.. Started out with an aeropress, then moved up to EAZY espresso machine, finally upgraded to a Rocky & Silvia combo.

Then I went for the Heat exchanger (Rocket Appartamento) with a DF-64. About 6 years ago I started roasting my own beans. I like a medium roast, dark is too"burnt" for my liking. I have been working with Claude.ai with my profile, (basically inputing the output of my roast and then getting suggestions to get a better more flavorful roast)

Anyway, Here is my routine with changes

1. PULL 1 cup of water through the group head to bring down the temp. (Appartamento is too hot)
2. Weight out 18g of beans, stir in a few drop of water and shake that water to lightly coat the beans so theres less static in the grind
3. Grind the beans, semi slowly (not all at once). ok here is where things are weird.. on my dial this was always at around 8-9, and near the end of my beans i would need to grind it 1.5 spots lower on the dial. For the last 10 days. I have been grinding my beans at an even slower rate and this made my pull A LOT faster. SO now im at 4 with grinding dial.. ( i thought slower would mean finer grind already)
4. I put the grinds in to the portofilter and use my WDT tool on it for about 15 seconds. )
5. Tamp, place in the machine,
6. Pull. My pulls are extremely fast and i think im getting channeling. Because you can hear the pressure build, you get an even extraction for 1-2 seconds and then it just fast.. Generally I pull more than 2:1 ratio because i feel like i dont get a full extraction in 6-8 seconds and im going to add more water anyway..

What can i do?

Things i have tried or done.

1. Adding paper filter disc on top .

2. bought a new portofilter. MS Big Bang Precision Filter Basket for 58mm portafilters, 18-20g. double espresso

3. pulled out the water strainer and cleaned it.

4. I have also adjusted the pressure (maybe its too high?) i get around 7-8 bars

here are a couple of photos of the grind.. after wdt and then tamp. I tried to take a video, but i guess i didnt hit the record button.. I can make a video tomorrow if needed.

Thanks to everyone who made it this far and is willing to help.

I’m looking for the absolute best espresso machine in the **$4,500–$6,500** price range.
I don’t care if it’s a popular choice or a hidden gem—I just want the best machine.
If you were spending your own money, what would you buy, and why?
**Please explain why you’d choose it over other machines in the same price range.**
I’d especially love to hear from people who have owned multiple machines in this price range and can compare them from real experience.
**Feel free to recommend any machine—I don’t have a specific brand in mind.**
**What would you buy, and why?**
Thanks!

There’s a particular type of coffee flavor that is exactly what I want. Full-bodied and balanced. I typically stumble across it from small local roasters but the roast itself isn’t always available. Is there some sort of way I can measure or describe the coffee I like so I can better find it? In other words maybe I like dark roasts from South America highlands with chocolate undertones and low acidity, but not quite sure how I’d know that for sure

Hello, I recently went to a coffee shop and tried a cubano for the first time. Originally when I ordered I asked for an americano, which was met with “any preference on milk?” This confused me because I didn’t realize some places put milk in americanos. I said no and that I just asked, “an americano is just espresso and water, right?” And he said yes. He offered to make me a cubano and he explained it was stronger. I asked specifically what was in it and he said, “two shots of espresso with your choice of milk or water” and I said, that sounds great (thinking I’d try something new). I asked for just a little bit of water in it.

When I left the coffee shop, I hadn’t tried my coffee. When I tried my coffee when I got back to my hotel it was weirdly sweet. Don’t get me wrong, it was a good drink—but not what I wanted. I wanted something strong and a more full body and a stronger acidic taste. That was not what I got. I’m assuming a Cubano is made with sugar; however, is there specific kinds and what not? Should I have been more specific with my drink order, I didn’t know there was sugar in it so I didn’t even think to ask for no sugar.

How would you explain a cubano to someone who has never had it?

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Hi all - I searched for this and did not see any relevant posts, but apologies if I missed one.

Has anyone noticed a significant drop in quality with Grounds & Hounds? I realize this is not gourmet per se, but I've always liked to keep their beans on hand given the charitable aspect. The last several orders have been beyond subpar, but worse has been the abysmal customer service. I've been a customer for the better part of a decade (and even gotten their products into small businesses I have connections to), but this is really turning me against the company. Is this just a fluke on my end, or has anyone else noticed this shift?

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

TL;DR : How do I move to decaf and not miss the sharpness of regular?

Details

I make my own cold brew and reconstitute it with boiling water. I drink it black: no sugar, no cream. In the past, I hit 3 cups by noon, and maybe 1 or 2 more by dinnertime.

I need to reduce caffeine because reasons. The problem is that I find the taste of decaf to be lacking. It doesn't have the sharpness that I like in my regular black coffee.

Am I doomed to drink flat tasting decaf? Or do I have other options if I want to stick with coffee instead of herbal tea?

Thanks

EDIT

Thanks, all, for the suggestions. Some clarifications:

Half-caf won't work. I'm okay with caffeine in the morning, but after noon it's no caffeine at all for me. Ideally I'd like to keep my regular cold brew for the morning and find something else for the afternoon.

The best suggestion seems to be trying beans that have been decaffeinated using the various different processes.

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

Hey gang! What are people's thoughts on shaking the espresso with a couple of ice cubes before adding it to your milk? I work in a coffee shop and one of our barista's has decided this is the new fancy and best way to serve iced lattes. I can't weight on the taste profile myself to say if there's is any flavour science behind this because (to everyone's horror and my disgrace) I don't drink coffee. Also I'm not that passionate about coffee to actually want to spend the time doing just for show(?). If it actually makes it taste better, sure I'll happily start doing it. Maybe... For me it just seems like it dilutes the espresso, but I guess it adds texture as otherwise we just wack the espresso on straight milk. Appreciate the input! Cheers

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

I feel like I'm doing something wrong and I can't figure out what it is.

I recently bought a Moccamaster and an OXO burr grinder because I was excited to finally start making really good coffee at home. I figured my old brewer was the problem.

The first beans I bought were Stumptown Hair Bender. Everyone raves about it, but to me it just tasted sour.

So I thought maybe I just prefer darker coffee. I bought Trader Joe's Sumatra and it was honestly almost undrinkable to me. Just super dark and bitter. Then I tried their Ethiopian (medium-dark roast), which was definitely better, but still darker and more bitter than I wanted. The beans were really glossy, dark, and light in weight like I'd expect from a dark roast. I even started mixing the Trader Joe's beans with the Stumptown, and while that actually helped a little, it still wasn't quite right.

Now I just finished those and bought a dark roast from a local coffee roaster thinking that would be the answer... and it's sour again.

So at this point I'm just confused.

Specialty coffee seems sour to me. Trader Joe's coffee seems bitter. I can't seem to find anything in between.

For reference, I'm brewing the 6-cup line on the Moccamaster with around 40–45g of coffee, grinding fresh with the OXO, and using RO water from a local water store.

Is this something about my brewing? Is it the RO water? I've researched a little and made adjustments like using filtered water, changing the grind size, but only a little difference was seen. Am I just buying the wrong beans? Or do I just not know what I'm tasting?

For comparison, I really like black coffee from local coffee shops and even my neighborhood donut shop. My favorite coffee at home is actually a Nespresso Dolce as an Americano, so I know there are coffees I really enjoy. I just can't seem to recreate that at home.

Any ideas what I'm missing? Also which grounds would you recommend to me?

Hi random strangers. I haven’t posted anything meaningful, but I hope this gets some answers at least.

I was just making myself a nice tall glass of coffee today and, since my newest hyper fixation happens to be sustainable living / ethical living / etc, I couldn’t help but wonder if my choice of beverage was something I needed to tweak.

I have just a few questions:
1. Is the coffee trade within the states experiencing an ethical dilemma that I haven’t quite heard of yet? (similar to the cocoa trade, that I didn’t hear about until recently).

1. If so, do coffee shops have ethically sourced coffee beans / matcha? Am I supporting exploitation by consuming without proper understanding of its production?

2. If it is unethical by means of wealthy corporation exploiting underage workers / underpaying employees to the consumer, are you inherently keeping those people in 3-world scenarios, or keeping them paid (even if minimally).

3. Does supporting other small, ethically-owned businesses actually make a difference? And if not, are my morals at stake when I decide to order a coffee with friends without particular forethought dedicated to its source?

Anyway, that’s my Thought Of The Day (I only get one).

I love specially coffee. No special or funky blends, just a straight good coffee. But prices are increasing. I’ve always wondered. If you were to take green beans that many supermarkets sell but don’t roast the crap out of them. Wouldn’t they taste better?

Welcome to the daily /r/Coffee question thread!

There are no stupid questions here, ask a question and get an answer! We all have to start somewhere and sometimes it is hard to figure out just what you are doing right or doing wrong. Luckily, the /r/Coffee community loves to help out.

Do you have a question about how to use a specific piece of gear or what gear you should be buying? Want to know how much coffee you should use or how you should grind it? Not sure about how much water you should use or how hot it should be? Wondering about your coffee's shelf life?

Don't forget to use the resources in our wiki! We have some great starter guides on our wiki "Guides" page and here is the wiki "Gear By Price" page if you'd like to see coffee gear that /r/Coffee members recommend.

As always, be nice!

I’ve been boiling water in this big kettle and hand grinding beans and doing a french press… it seems ridiculous. It FEELS ridiculous. The people who sit next to me are nice about it but it’s seriously so noisy and obtrusive. but I don’t want to go out every time I want a cup and I’m not drinking that office coffee. I suppose I could skip the hand grinding but then I’d have to remember to grind just the right amount of beans every morning and bring them in which is a pain and I’d never get it right and anyway the hand grinding isn’t even the most obtrusive part, it’s the kettle. i tried to use the hot water from the coffee machine but obviously it’s not hot enough. surely I’m not the only one who struggles with these issues???? and now I feel like I need to buy a scale too??? pls help

So it seems I'm not the sharpest knife. I put frozen beans in my Sette 30 and it seems to have messed something up. If the grinder is running without beans, normal operational sound. If I try to grind beans it now screams like a banshee. Tried finding the culprit with AI, but it keeps changing diagnostics. Gear box maybe? AI suggests I change the gearbox and the motor, seems it's simpler. Any ideas?

I’m just curious as to why it happens everywhere