I prowl the bargain shelves of all varieties of supermarkets for sale coffee: Sprouts, Grocery Outlet, Safeway, Walgreens, Target, etc.
Whole bean is preferred, but ground will also work.
My expectations are low, and I never feel like I’m getting ripped off.
I rotate my daily coffee with breakfast between a french press, aeropress, cuccumella, and a moka pot.
An aeropress is the fastest, and if I really need to get out the door quickly, that’s what I’m using.
TIL there are bluetooth connected, self-heating coffee mugs.
The GameBoy looks like it’s in fantastic shape for a vintage handheld device!
Look for a used grinder on craigslist, buynothing groups, etc. for a better deal on a “more serious” grinder.
I bought a Baratza Encore base model from someone who was moving on to espresso, and it’s been great!
It’s a popular machine, with repairability with readily available parts, and even some aftermarket burrs, is a great feature of the Encore.
Some really interesting revelatations about water and coffee.
The comments are really good:
Of course some commenter @karolasvalickas has a water oxygen meter, and has done some testing by brewing with “naturally oxygenated water” i.e. dew water, that was measured at 19.8 mg/l, compared to “naturally spring water” that was 6.8-8 mg/l
And the dew-brewed coffee was reported as “special-state inducing tastes and smells”
As a young person, I didn’t need coffee or caffeine to get me going in the morning.
As a middle aged person, I really need coffee. A few times a day.
The tenth cooking cycle (after 20 hours), resulted in an average of 88 μg of (nickel) Ni and 86 μg of (chromium) Cr leached per 126 g serving of tomato sauce.
#1 If you’re cooking tomato sauce for 20 hours, you’re doing it wrong.
Adults in the U.S. are estimated to ingest an average of 69 to 162 μg of Ni per day
The average daily intake of chromium in the US population has been estimated at 76 μg while the US FDA recommended daily intake is 120 μg Cr
#2 Even after cooking tomato sauce for 20 hours, the leached amounts were within the daily average intake or recommended daily intake for both nickel and chromium.
If you have a source of brew-temperature water handy, such as a water boiler, there’s the quick cuccumella method, which is pretty much drip coffee: Fill the coffee filter of the cuccumella with grounds, fill the water container with hot water, invert the cuccumella, and it drips through in a couple of minutes.
It makes a nice tasting brew: More flavor than an aeropress, but not quite as strong as a moka pot.
Speaking of packing for camping, the website doesn’t say how much this new stainless steel version weighs, although I can’t imagine it’s too much heavier than the original plastic.
You can’t google for alternatives, but you can aliexpress or temu for them.
I don’t use the numbers at all. I do inverted, and pull the plunger until it’s barely in the cylinder, and fill it from there.
That makes just enough coffee for a standard 10oz mug.
The APSS says it’s vacuum insulated too, but we’ll have to see how well it works.
I was thinking about that too, but I have a stainless steel vacuum insulated french press, and I never preheat it.
One of the big selling features of the original AP was its portability, i.e. you could throw it in your luggage, and durability.
The glass Premium cancelled those features and was panned for it.
I can imagine people using the inversion method, which would put the glass part teetering on top while full of hot water while brewing. That would easily tip over, shatter, and cause unhappy customers.
“Pre-order ships in May”
An eye watering $169, but hey it’s finally here.
Slightly cheaper than the $199 stupidly breakable glass Premium.
Slightly larger 12oz capacity vs 10oz Aeropress original, but smaller than the 20oz XL
I “only” have 5 coffee methods:
I had the opportunity to thrift a siphon brewer for cheap, but I don’t have room for it, and the thin glass would have likely been smashed in a couple of weeks the way things get thrown around in my place. I hope it found a nice home.
TIL a lot of countries, the most common way involves instant.
Although I’m disappointed Vietnamese phin coffee and one of the Indian techniques weren’t included.
Supposedly the ideal extraction temperature is slightly below boiling point, about 90-95C if I remember correctly. Thus letting the water cool a little after boiling.
I rotate through all of my brewers, so I don’t get bored, because I only have 1 bag of grounds at any moment for freshness reasons.
The brewers all make different tasting brews, and even different feeling viscosities/textures, from the same grounds.
Out of all of them, I like the taste from my Cucumella the best.
I stumbled across a stainless steel Ilsa 1 cup travel model in a thrift store, and it works great with dark roast.
Pre-boiling the water and letting it cool a bit before flipping is definitely the way to go.
A strong rich flavor, compared to immersion brewing in my french press and aeropress, but not quite as strong as my moka pot.
I think astringency comes from using too-light a roast in this thing.
Dark roast definitely works better for me.
A bit late, but I’m glad you found a solution!
The only thing I would add is the heat on/off technique, here by James Hoffmann but he credits The Wired Gourmet for coming up with it.
For me, it helped get rid of this nasty burnt taste in my moka brews.
I hope this helps.