We all like to partake is the canna whether flower, hash Resin or Rossin but in the same fashion what way do you like to have your BLACK GOLD. For the most part I’m a drip cone type of guy. Fresh ground beans, pour and enjoy that hard biting stuff to warm the soul and burn the lip for only a second. No I make that present named stuff Cowboy coffee. Boil water dump in a cup of fresh ground beans and boil it for no less then 5 minutes to break down those tannins. Once the time stamp is hit take it off heat pour in a cup of cold water (by doing so sinks the grounds to the bottom) and proceed to pour yourself 1 of the smoothest cups of coffee you ever had.
In turn this is just coffee percolate with a new age name tossed on it. Whatever you want to call it it’s excellent. I put cream in my coffee as I used it to buffer the acid and tame the bite. Now, I am happy to drink it black.
What’s your process to making that excellent for you cup of Black Gold.
Hello
for me it’s only organic grain coffee from Nicaragua blend with mexican 1/3 2/3 that i grind
82°celcius water to not burn aromas and perfume
7 / 10 min infuse in french press coffee maker
We make cold brew in our fridge with some Ethiopian Yirgacheffe from the local roaster. Steeping it in the fridge for 24 hours tastes the best, but I usually keep it going for a few days so it’s stronger flavor and a better concentration. When I’m making my cup, I fill half with ice and then mostly coffee and then some water on top to cut the strength.
Never had hot coffee that was smoother than my black cold brew. Because it’s not sitting in hot water, there’s no bitterness that you need to cover up with creme or sugar.
Another vote for cold brew. Completely agree with everything @imstinky said. In addition, I only have to make coffee once a week and it’s quicker to get a cup going in the morning than hot coffee
I prefer medium roast beans. Get the whole beans and grind it up before every pot to get the freshest coffee possible. I brew in an electric percolator. Sometimes I use the French press but I would have to sit over it and continually make them since it’s a small one and I basically chug coffee lol.
Dunkin brand Columbian in a Keurig, cream and sugar.
16 oz Yeti stainless container. Used to be am only, these days I typically have a second… or even a third during the day. Mostly in cool or cold weather.
Ahhh fellow Lavazza man! Yessir! I don’t think we’ve ever tried the “blue”.
I’ll have to ask @Rena93… she’s become an espresso wizard.
I’m drinking 4 shots of espresso over ice and water right now. AMERICANO!!!
This is what we’re using currently.
I make ice coffee - it’s pretty much a whipped Delgano coffee
Firstly I brew some Kona Coffee and in a tall glass I add almost a tbsp of sugar, a tsp of brown sugar, and a tbsp of Nescafé classico instant coffee… Then I’ll add 5-6 tbsp of the hot freshly brewed Kona coffee and froth the shit out of it for a couple mins.
After a couple mins later I add a few ice cubes and some milk and a good amount of the secret ingredient Coconut Creamer Stir till the ice melts and then add a handful of more ice…if you want it Frappe style add a scoop or 2 of ice cream
My favorite coffee - cold brewed is best - but is also lovely as a pour over/ french press.
The added matcha green tea and rooibos Red tea are a great addition.
I forgot about those points too. I’m a lazy fuck so easy is best. I drive around and do service calls for work. Cold brew stays ice cold in my yeti cup allllll day long. Hot coffee would last until about my first or second job and then be room temp the rest of the day.
Plus hot coffee while working outside in the summer is no bueno! Oooo and I don’t ever burn my lil baby tongue!
