I hope you're happy, Burntwits and everyone else who demanded it.
Anyways that cup was made following Burntwits French press guide; measured 33 g of ground, about 528 g of water. Though, I did make a slight modification to the original instructions, which was to boil the water first. The guide didn't say to do that, just add the water in, figured it might be better boiled though.
Then I added hella milk and sugar. Oh, yeah, switched to milk and sugar instead of creamer, mostly because the good creamer with ingredient list size like 5 are hells expensive. It... came out really good actually. I feel like better than my evil machine, though I don't know if that's because of the ratios of sugar and milk or not. I feel like I poured about the same amount of milk and sugar though. Hm.
Either way this saves way more counter space in exchange for slightly longer and more care needed, but if the coffee is consistently better, and less space needed... hm. I think yall might've been on to something. Also I can't tell if the press machine is made of glass or a really clear really thick plastic.
No, the simplest way to make coffee without replacement filters is the vietnamese phin filter. I retired my french press for one of these. a single cup filter costs less than $20 and makes a highly concentrated shot of coffee.
Always made a brew that was too bitter for me. I understand why they went the Cuban route and add sweetened condensed milk.
For pour over I use a V60 style holder with a reusable fine mesh filter. Seems to work just fine.
That said, when I know I'll want more than one cup or I'm brewing for a group, French press is the way to go (for me). And as someone else pointed out, it can do cold brew when that's the vibe.
I wish I could drink that stuff. Sadly, I don’t have the stomach for it. IDK why but I’ve I’ve tried Vietnamese style coffee at multiple cafes and it almost always ends in a tummyache. I just live with using a tiny disposable filter for my Aeropress.
This was new to me and I had to look it up: https://cafely.com/blogs/info/vietnamese-coffee-phin-filter
Is this in line with your experience? Unfortunately I won't be trying it in the near future, as my electric stove just blew up (well, being well-grounded thankfully avoided that, but there was a loud pop, sparks, and a large scorch mark on the wall behind it), so I need to sort that, first.
Yeah those things rock. Lots of Vietnamese restaurants use them. Very simple, rock solid coffee, no filters required. Easier to clean than a french press and less likely to break. I do think they give a bit of a metallic flavor, but that suits the robusta beans they're primarily used with
I also like my moka pot but usually I want drip equivalent, takes longer to drink otherwise I have too much.