I like espressos (especially mochas) but they take a bit of work to prepare a single cup. With drip brew, I can do very little and get unhealthy amounts of caffeination into my corpse. Also, I pour ungodly amounts of creamer into my coffee. That Mason jar is quite literally half coffee half creamer.

    • mursejoy@lemmy.zip
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      1 month ago

      Or a ChemX! Unless I drop the thing it’ll never break down on me. We also love the Aeropress because it never makes a bad cup.

      Love a French press but it can be acidic and doesn’t always agree with everyone’s stomach.

        • mursejoy@lemmy.zip
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          1 month ago

          I do believe that the fact remains, the lack of a paper filter + long dwell time = inherently more acidic brew. Scientifically speaking.

          • BurntWits@sh.itjust.worksM
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            1 month ago

            You can absolutely use a paper filter in a french press. Just grab a pack of basket filters, they fit most FP sizes pretty well. It makes a far better cup.

            • mursejoy@lemmy.zip
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              1 month ago

              Really good to know! I’ve never seen one made that way. I wonder if filters for a percolator pot would work as well.

                • mursejoy@lemmy.zip
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                  1 month ago

                  Dude this is genius. We kicked the French press years ago in favor for ChemX due to GERD concerns and never really looked back. I genuinely enjoy the pour over process but nice to know about the French press.

                  • BurntWits@sh.itjust.worksM
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                    1 month ago

                    I hope you try it and enjoy the results. I don’t do FP very often but when I do it’s always with a basket filter.

          • BeardedBlaze@lemmy.world
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            1 month ago

            You’re not suppressed to use boiling water in a French press, that’s why you’re getting the acidity. Scientifically speaking.

            • BurntWits@sh.itjust.worksM
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              1 month ago

              High acidity/sourness comes from under-extracting, not over-extracting. Too high of a brew temp will bring out bitterness, not sourness.

              To fix sourness, either use hotter water, finer grind size, or longer contact time with water.