Tommy
Senior Member
- Location
- New Hampshire
A teaspoon of Plebeian House generic instant and hot water from the electric kettle. 
How do you make your coffee?
- Thread starter MaddisonMills
- Start date
That is great coffee for a great price.
I use dairy free creamer. My husband drinks his black and I wish I could enjoy mine that way but I don’t.
Welcome
Last edited:
Bakara
New Member
I make coffee in two ways, turkish and moka.
For Turkish coffee the beans are ground several times giving a shake between goes. When the grind is fine enough the coffee can be seen to spin round in clumps.
Once the coffee is ground I measure water out in the cup I will drink from and pour it into the little metal jug that I'll use for the brew. Next I'll add two sugar cubes if I'm making a full cup, one if just half. I then stir until the sugar cubes break up, add the grounds and stir some more. About one heaped spoonful for a full cup, a level spoonful for half. Next I put the jug on the gas hob set to the smallest flame. After a couple of minutes it will suddenly boil at which point it is removed a given a swirl around and returned to the heat. While this has been going on I have filled the cup with hot water to warm it. I now empty it and bring it to the stove. The coffee boils a second time, is removed swirled and returned to the heat, this time very briefly, boils a third time and is poured into the waiting cup. After a couple of minutes to settle it's done.
For moka the grind is not so fine. How fine a grind is needed varies a bit with the season and the weather. As the grinder gives a slightly uneven result I pour the grounds into it's lid and tap it on the work top a few times to get the larger particles to come to the top so that they can be removed. After dismantling and rinsing the moka pot I fill it along with the cups with hot water, top and bottom. I then take the bottom chamber and the chamber for the grounds dry them both, fill the reservoir with hot water and fit them together.
The next part, adding the grounds, is crucial to the flavour of the coffee. Too loose or to tight and the flavour is off. The grounds that I have in the lid are already together from tapping them down and using a spoon just the right size I can lay two spoonfuls one on top of the other in the chamber filling it to a slight heap. I then place an extended index finger halfway across the rim and rotate the pot to gently flatten out the pile and knock grounds down into any gaps around the edge. I don't tamp the grounds. The top chamber is then dried and fitted and the whole affair placed over a gas flame on the lowest setting. I leave the lid open and watch the chamber fill, aiming to remove the pot from the heat just before it starts to splutter. Pour the coffee into the now warmed cups and that's about it.
For Turkish coffee the beans are ground several times giving a shake between goes. When the grind is fine enough the coffee can be seen to spin round in clumps.
Once the coffee is ground I measure water out in the cup I will drink from and pour it into the little metal jug that I'll use for the brew. Next I'll add two sugar cubes if I'm making a full cup, one if just half. I then stir until the sugar cubes break up, add the grounds and stir some more. About one heaped spoonful for a full cup, a level spoonful for half. Next I put the jug on the gas hob set to the smallest flame. After a couple of minutes it will suddenly boil at which point it is removed a given a swirl around and returned to the heat. While this has been going on I have filled the cup with hot water to warm it. I now empty it and bring it to the stove. The coffee boils a second time, is removed swirled and returned to the heat, this time very briefly, boils a third time and is poured into the waiting cup. After a couple of minutes to settle it's done.
For moka the grind is not so fine. How fine a grind is needed varies a bit with the season and the weather. As the grinder gives a slightly uneven result I pour the grounds into it's lid and tap it on the work top a few times to get the larger particles to come to the top so that they can be removed. After dismantling and rinsing the moka pot I fill it along with the cups with hot water, top and bottom. I then take the bottom chamber and the chamber for the grounds dry them both, fill the reservoir with hot water and fit them together.
The next part, adding the grounds, is crucial to the flavour of the coffee. Too loose or to tight and the flavour is off. The grounds that I have in the lid are already together from tapping them down and using a spoon just the right size I can lay two spoonfuls one on top of the other in the chamber filling it to a slight heap. I then place an extended index finger halfway across the rim and rotate the pot to gently flatten out the pile and knock grounds down into any gaps around the edge. I don't tamp the grounds. The top chamber is then dried and fitted and the whole affair placed over a gas flame on the lowest setting. I leave the lid open and watch the chamber fill, aiming to remove the pot from the heat just before it starts to splutter. Pour the coffee into the now warmed cups and that's about it.
katlupe
SF VIP
- Location
- Norwich, NY
I use Don Pablo organic medium roast coffee beans which I grind and an electric coffee maker. I drink it with a bit of heavy cream only. Two cups every morning.
Pappy
Living the Dream
Wow, you guys are fancy coffee drinkers. I love my coffee, saying in a very low voice, I use a Keurig and Maxwell House..