– Anaerobic fermented beans from Costa Rica
– 14 grams, medium grind
– aeropress with two paper filters
– add 200 grams of filtered water, 95°c
– three stirs front to back
– 1 min 20 seconds steep
– three stirs front to back again
– rest 20 seconds
– gentle press
People need to chill out with their bullshit around hot bean soup.
Just make some. Drink it.
That´s it.
Was about to post my Duvel glass with a fresh poured one, but it is not that kind of brew I see.
I’m playing it on easy mode this year since I moved to Rome metropolitan area.
So either I use my Bialetti and some freshly ground beens for €3,70 for 200g or I go to a coffee bar. There are multiple near my appartement or and also one at my workplace.
Daily setup: Beans from Wide Awake (Brussels) or MOK (Leuven), Chestnut C2 grinder, v60 with Kasuya’s method.
Antwerpen?
Bialetti moka pot. Currently trying out the starbucks blonde espresso roast but not that happy about it
Maar alle
A regular machine with DE Black blend. Filter halfway filled and set for best taste. Great blend and reminder of my co-worker Etienne going in pension back then
Haha, ok, well, I have a Porlex grinder, excellent beans and an aeropress,
but lately I’ve been drinking coffee made from pre-ground Dunkin Donuts coffee (the basic blend) in a Hario V60, with water brewed to temperature in a Sage kettle. And it’s not just a phase, mom. It’s bloody delicious.
Bialetti and freshly grounded beans from Style coffee, the local roaster.
Let’s cook, Jesse
Delonghi Intensa, extra strong taste setting. Already have it for 12 years I think.
Philips 5400 Series EP5447/90 Fully automatic espresso machine
Best purchase ever, even though it was a bit pricey. Currently working my way through a bag of Barbera BARON BLUE JAVA beans.
A green tea with some sugar
Bialetti Alpina + Illy special edition, topped with full fat milk foam.
mine is everyday senseo pads strong
beat that
That’s an Aeropress stirrer you have in your pic OP.
So I’m assuming this is your Sunday set-up, and Aeropress is for during the week?
​
Mine is Aeropress everyday, with freshly ground beans using a Baratza Virtuoso. Just the standard recipe that is included on the leaftlet. Currently enjoying several different beans from Ray Jules.
I’m more of an espresso guy! Gaggia classic paired with an Eureka mignon. Currently rocking some fairly ordinary Lavazza Oro.
– Medium to fine grind single origin specialty coffee from WAY
– Hario V60 drip scale
– Timemore Chestnut slim titanium
– Fellow Stagg pour-over kettle
– Hario V60 02 paper
– Ceramic Oregami dripper suspended in wood Origami holder
– Kinto coffee jug 600ml
1. Grind 30g of coffee
2. Boil water @100°C
3. Pre heat Origami dripper over open kettle
4. Rinse filter paper and dripper with boiling water
5. Coffee in
6. 60g water in
7. Swirl
6. 45s of bloom
7. 300g total water in by 1:15s
8. Slowly keep the filter topped up until 500g total water in
9. Swirl
10. Drawdown
That’s my morning routine 🙂
That’s not beer! That’s not beer at all!
Ik ben lui, dus oploskoffie. Wel interesse in iets beters maar geen flauw idee hoe.
gale boeticher
That’s cool, I wonder how much difference there is between your setup and my Aldi Markus moka coffee brewed in a 20€ Mediamarkt percolateur.
Mayo
Straight from the squirt bottle into my mouth
Machines like these are too pretentious for me.
Great setup! I went this morning for a wonderful espresso with coffee from Guatemala using the 9Barista. Otherwise, I brew with a clever dripper.
I’m not Belgian but i appreciate your siphon coffee set up👍🏼
– put water in Bialetti
– Take a big coffee spoon of coffee grind, whichever I have at the moment and put it in Bialetti
– put on gas stove
– done
My favorite roaster is Parlor Coffee and I use the same no nonsense aeropress recipe everyday:
* ~17 g coffee (1 full spoon)
* ~ 230 mL water (I guess? I just fill my cup), right off the boil
* Add about 50 mL water and stir well to completely wet the grounds
* Add the rest of the water, swirl a bit to break the crust, place the plunger on top
* Press after about 5 minutes
I’ve realized counting your stirs and timing your brews to the second is useless with the aeropress. Just make sure the coffee is wet and steeps long enough!
Beans: OR seasonal blend
Grinder: Sage Pro, setting 13
Espresso Machine: Sage Bambino Plus, single wall basket
Milk: max heat, max foam.
35 comments
Ayo man, you in brussels making crack?
– Anaerobic fermented beans from Costa Rica
– 14 grams, medium grind
– aeropress with two paper filters
– add 200 grams of filtered water, 95°c
– three stirs front to back
– 1 min 20 seconds steep
– three stirs front to back again
– rest 20 seconds
– gentle press
People need to chill out with their bullshit around hot bean soup.
Just make some. Drink it.
That´s it.
Was about to post my Duvel glass with a fresh poured one, but it is not that kind of brew I see.
I’m playing it on easy mode this year since I moved to Rome metropolitan area.
So either I use my Bialetti and some freshly ground beens for €3,70 for 200g or I go to a coffee bar. There are multiple near my appartement or and also one at my workplace.
So if you may or may not be aware : there’s is such a thing as a [Belgian Balance Brewer](https://www.coffeegeek.com/guides/balancebrewerhowto/)
Moccamaster and decent grinder.
For espresso i goto a bar
Just a Senseo espresso met een wolkje water.
Daily setup: Beans from Wide Awake (Brussels) or MOK (Leuven), Chestnut C2 grinder, v60 with Kasuya’s method.
Antwerpen?
Bialetti moka pot. Currently trying out the starbucks blonde espresso roast but not that happy about it
Maar alle
A regular machine with DE Black blend. Filter halfway filled and set for best taste. Great blend and reminder of my co-worker Etienne going in pension back then
Haha, ok, well, I have a Porlex grinder, excellent beans and an aeropress,
but lately I’ve been drinking coffee made from pre-ground Dunkin Donuts coffee (the basic blend) in a Hario V60, with water brewed to temperature in a Sage kettle. And it’s not just a phase, mom. It’s bloody delicious.
Bialetti and freshly grounded beans from Style coffee, the local roaster.
Let’s cook, Jesse
Delonghi Intensa, extra strong taste setting. Already have it for 12 years I think.
Philips 5400 Series EP5447/90 Fully automatic espresso machine
Best purchase ever, even though it was a bit pricey. Currently working my way through a bag of Barbera BARON BLUE JAVA beans.
A green tea with some sugar
Bialetti Alpina + Illy special edition, topped with full fat milk foam.
mine is everyday senseo pads strong
beat that
That’s an Aeropress stirrer you have in your pic OP.
So I’m assuming this is your Sunday set-up, and Aeropress is for during the week?
​
Mine is Aeropress everyday, with freshly ground beans using a Baratza Virtuoso. Just the standard recipe that is included on the leaftlet. Currently enjoying several different beans from Ray Jules.
I’m more of an espresso guy! Gaggia classic paired with an Eureka mignon. Currently rocking some fairly ordinary Lavazza Oro.
– Medium to fine grind single origin specialty coffee from WAY
– Hario V60 drip scale
– Timemore Chestnut slim titanium
– Fellow Stagg pour-over kettle
– Hario V60 02 paper
– Ceramic Oregami dripper suspended in wood Origami holder
– Kinto coffee jug 600ml
1. Grind 30g of coffee
2. Boil water @100°C
3. Pre heat Origami dripper over open kettle
4. Rinse filter paper and dripper with boiling water
5. Coffee in
6. 60g water in
7. Swirl
6. 45s of bloom
7. 300g total water in by 1:15s
8. Slowly keep the filter topped up until 500g total water in
9. Swirl
10. Drawdown
That’s my morning routine 🙂
That’s not beer! That’s not beer at all!
Ik ben lui, dus oploskoffie. Wel interesse in iets beters maar geen flauw idee hoe.
gale boeticher
That’s cool, I wonder how much difference there is between your setup and my Aldi Markus moka coffee brewed in a 20€ Mediamarkt percolateur.
Mayo
Straight from the squirt bottle into my mouth
Machines like these are too pretentious for me.
Great setup! I went this morning for a wonderful espresso with coffee from Guatemala using the 9Barista. Otherwise, I brew with a clever dripper.
I’m not Belgian but i appreciate your siphon coffee set up👍🏼
– put water in Bialetti
– Take a big coffee spoon of coffee grind, whichever I have at the moment and put it in Bialetti
– put on gas stove
– done
My favorite roaster is Parlor Coffee and I use the same no nonsense aeropress recipe everyday:
* ~17 g coffee (1 full spoon)
* ~ 230 mL water (I guess? I just fill my cup), right off the boil
* Add about 50 mL water and stir well to completely wet the grounds
* Add the rest of the water, swirl a bit to break the crust, place the plunger on top
* Press after about 5 minutes
I’ve realized counting your stirs and timing your brews to the second is useless with the aeropress. Just make sure the coffee is wet and steeps long enough!
Beans: OR seasonal blend
Grinder: Sage Pro, setting 13
Espresso Machine: Sage Bambino Plus, single wall basket
Milk: max heat, max foam.