If you want to create a lively conversation amongst friends with a penchant for the good things in life, simply ask this question: “What’s the best technique to make coffee?” Sit back and listen to the words, spit and passion fly! Eva Solo, Chemex, Clover, cold drip, siphon brew, French Press…don’t even get them started on how to properly grind beans (and never mention you use pre-ground, unless you want to be ostracized for being a heathen) unless you want some friends to end up in a tussle.
Shhhh…I use a plug-in drip maker right now. Summer is just around the corner, and as a iced coffee lover, I might invest in one of these sculptural contraptions to coax the more subtle flavours of coffee. It also helps it looks quite striking both during and outside of use. Kitchen curb appeal, yo.
Personally, the Eva Solo method offers the most pleasant experience, the same extraction process coffee tasting competitions use when comparing roasts and also the same way I enjoyed a selection of beans years ago at the Slow Foods coffee sampling area. LAMILL down the street executes this technique to satisfying effect, even though I prefer the beans/roast over at the more down-to-earth, Intelligenstia. But since my palate tends to be a bit dead, thanks to a low taste bud count and a so-so sense of smell, many of the minute subtleties coffee aficionados like to debate over is lost on me. Sure, I can make out certain fruity, savory and spiced notes, but reviewing some of the flavour descriptions on coffee bean bags once can sometimes be left feeling these complex descriptions are born partially from hopes and expectations, rather than fact.
Source: https://crema.co.
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