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Brew options for Christmas

12K views 58 replies 14 participants last post by  jamiemoyer22  
#1 ·
So here's my dilemma. I currently have an aeropress and a CCD that I use for work, i really like both but I favour the Aeropress at the moment.

I'm looking for another option for brewed for home (and possibly work).

My short list is as follows:-

Chemex

Kalita Wave

Sowden

V60

My other half drinks instant so I'd be making for one. Any recommendations on which to go for?
 
#2 ·
You cant convert your other half?

I love my small Chemex. It's so easy to use, looks great and makes an incredible clean cup.

I've also become very fond of the Clever Dripper recently thanks to kofra making me some amazing brews in it. It requires a bit more technique though.
 
#14 · (Edited by Moderator)
aaronb said:
You should eat them raw really, psilocybin can be killed off by the heat

Maybe a cold brew? not sure what a good refraction would be
I thought brewing took out some of the bad chemicals from them, not the good ones.

I'd like to add this information came from a drugs awareness leaflet from Huddersfield Uni in 1990 so could be completely wrong.
 
#19 ·
urbanbumpkin said:
Thanks for the advice. ;)So far votes for the Chemex, Sowden and a sock;).

I'm guessing the Chemex would need a pouring kettle?

What's easier to use?
Yes and decent scales to sit it on and go to 1kg plus

The pouring kettle might also be good for mushrooms
 
#25 ·
urbanbumpkin said:
Grinding at work, I've got a Baratza Maestro plus. I'm sure the boss will actually kill me one day.
;)
The 'second in command' (I use that term ever so loosely) at my place has a +10 year old Gaggia MDF which has never had the burrs cleaned and grinds about 8 shots a day - it's so insanely loud, like 100dB!

His two scoops of beans takes about a minute to decimate which makes the kitchen sound like a diamond core drill is boring hole through the f**king wall,

this is then followed by 20 THWACKS dumping the load into the hardest worn filter basket I've ever seen.

Finally the espresso is brewed on a folorn and stained Classic that's never had a de-scale or back-flush in its entire lifetime.

Sometimes we can make conversation if we shout loud enough.