We have and regularly use:
Moccamaster
Frieling SS French press
Delonghi Dedica espresso machine
uKeg Nitro coffee keg
I think we also have an old percolator, and just brew straight up cold brew in a pitcher. I think we also have like 6 different styles of canned coffee right now. And about 10 pounds of beans. And some Starbucks Via packets.
And a Baratza grinder.
My wife used to have a little Moka pot like that, but it got rusty after it was forgotten for a bit. Whoops. I'd like to get a Chemex or other pourover setup, but it just takes up too much room. I guess there's a limit...
They know what they're doing. When it's done right, it's a very different flavor profile. Coffee flavor is all about extraction - temperature, time, pressure - and the high pressure / short time extraction of espresso or moka takes the best fraction. Sometimes people experience it as "finally, coffee that tastes like it smells", though naturally it isn't quite like that. ("Taste" literally, as in the sensory input from the tongue, doesn't detect any of that stuff, it's all olfactory, but a good espresso is lighter on some of the tongue stuff like tannins.)
But I couldn't stand the flavor of the coffee. It was pretty much espresso which I don't like. Cold brew is my favorite, but if you put creamer in like my family does I don't see the sense in the extra work.
I have a buddy who has one of those multi-thousand-dollar manual espresso machines. He’s been perfecting his technique for years. I’ll drink his coffee with milk any day—it just tastes right that way. But for me, this is what I used this morning, and it can only be black:
Rick “mmmmmmm” Denney
Ah, the pourover.
I bought one of those too. I read this is how the professionals do their taste tests.
I don't like the flavor from it though. I used it to hold a filter to make cold brew, but now I've come up with a better way.
I have the standard pots as well as the french press, the bialetti, the percolator, the pourover, but if you flavor it with creamer they start to blur. I still prefer my cold brew if I'm drinking it black.
For reasons I don't understand, professional coffee tasting uses a sort of sub-minimal brewing system that's something like just dumping some ground coffee in a bowl of hot water. Then they drink it with a spoon. No filtering of any sort.
