From left to right: Coffee mug from Highlands Coffee shop in Hanoi; air tight canister holding the original ziplocked coffee bag, RDT spray bottle in a spare mini cup, Fellow Opus grinder (the paper under the catch cup is being used to raise the cup so it fits tightly to the exit of the grinder); Clever Dripper currently holding 430g water and 27g of beans sitting on top of the scale, and a super cheap stainless steel electric kettle.

I have a kitchen thermometer (not shown) that is used to measure the water temp in the kettle after it has been allowed to cool slightly. I target 93C.

I use a water first method. Put the water in, pour the grounds on top of the water. Let it sit like that for 3 minutes. Then gently stir the floating grounds so that they drop (also scrape down any grounds that might be stuck above the water level). Let sit for another minute then put on the coffee mug to drain.

Done.

  • fritobugger2017@lemmy.worldOP
    1·
    1 month ago

    I have had a moka pot and still have a stainless steel French press and a V60 pour over brewer hot plate and gooseneck kettle in a cabinet at the office.at the office but I am now especially happy with the Clever Dripper due to the simplicity and small of amount of direct input time needed to make a consistently good cup. The company used to have a Nespresso machine in the executive kitchen and still provides instant to all staff but I hated the Nespresso and the instant requires cream and sugar to be consumed.