Oct 23, 20176689 views

[Ongoing] Coffee: Community Questions & Answers

Coffee, coffee, coffee!
On Massdrop, you can find enthusiasts of all levels within any given community. There are beginners who are just starting out and experts who really know their stuff. Wherever you find yourself on the spectrum of enthusiasts, you should always be able to find answers to your questions within the community.
ASK COFFEE-RELATED QUESTIONS Have a question about the best brewing practices? How to clean a French press? Which beans are the best? We have resident experts here in the office, but often times the best way to get a quick response is to ask the community itself. There are members of the Cooking Community who are experts in pretty much any area of cooking you can imagine.
Ask your question(s) by posting in the discussion below.
“What should I look for in a coffee maker?" “What’s the difference between iced coffee and cold brew?" “Which brewing method gives you the best bang for your buck?"
GIVE EXPERT ANSWERS Many people in the community know a lot about coffee and have great information to share. If that’s you, we encourage you to help out those that have questions!

Want to start your own discussion? Click here: www.massdrop.com/cooking/talk/new
Jean G. Gicole, diji, and 16 others

Hello fellow enthusiasts 👍 I have been on the market for a coffee bean grinder for some time. Then luck was bestowed upon me and someone dear to me gave me this beauty. Now it's old, like really old, but I think it has tons potential and I really like it. As you can see it's got some wear and tear. I'm wondering if this is something that should be refurbished or should I just leave it as is? Any idea is welcome. Thank you all and continue to have a good day. --Jay
Hey Coffee Community,
What's the difference between aeropress, French press, drip and chemex? Sorry for the ignorance, but don't they all produce similar results?
I view the difference between these as the difference in extraction and brewing style. Aeropress is ground finer and extracts faster. French press is ground coarse and extracts slower. Drip/Chemex is in the middle. The extraction will impact the flavor, mouth feel, and overall characteristics. Also, all these, but French press, use filters so oils will be partially or totally removed. French press doesn't use paper filters and, therefore, allow for oils to remain, adding a different complexity.
French press can be "muddy" in a lot going on in the cup due to extraction and brewing style (immersion). Aeropress is partially similar in brewing style (starts as immersion), but is filtered and is cleaner. It can make somewhat of a pseudo espresso. Drip, Chemex in particular, I find to be the cleanest and brightest in flavor.
It's fun to play around with them or find a coffee shop that offers these various methods so you can taste the same coffee bean made different ways. The taste variation is definitely noticeable.
Hello! Do you guys have any recommendations for where to get good beans either locally or online for use in a french press? I don't want robusta coffee that has 500 million triple X caffeine content or whatever and tastes like burnt booty, I'd just like something flavorful that is more representative of what good coffee can be.
Also, are there coffee varieties or equipment better suited for cold brew? I've made it before using my french press, and while I'm sure there's a better way I'm suspicious of these $100 cold brew kits.
Load 1 more comment
Find someone local roasting specialty coffee single origin or quality blends. But one of keys to french press is to have a correct course grind. I am a small batch roaster in MI and that really is the key. As far a cold brew, I started off with a Toddy and went to a commercial size Toddy customized system. But again that course grind is needed here too.
Depends on where you are... I actually get rather good comparatively local whole bean Dark Espresso Roast from Eight O'Clock.
Hey Coffee Community,
I last asked about picking a grinder to upgrade to from my Capresso Infinity. I've made the choice between the Baratza Sette 270, Baratza Sette 30 AP and the Breville Smart Grinder Pro.
My reasoning for the 270 was because of its grind quality, metal (and more durable) burr housing and its preset capabilities. However, it has me questioning whether its worth the price over the 30 AP or the Breville.
For the 30 AP, it was because it was a huge upgrade over the Capresso - only concern I have is the plastic burr housing. Why isn't much really much of an issue, just a concern. Since this Baratza is capable of making consistent grinds good for mid range espresso. Regardless of my concern, it was recommended by another member and a worthy consideration of those around its price point.
For the Breville, I liked its design, interface and reviews I've seen around. Its capability to produce grinds on the coarse side of the spectrum, allowing me to grind beans suited for French Press made it a worthy consideration. Its versatility lets me try different brew methods and its programmable and (seemingly) easy to use interface had me consider it.
My budget changed since, but if the 30 AP or Breville is worth more in its price to performance (and usability) then I might just pick between those two and scrap the idea of the 270. Any thoughts community?
Load 2 more comments
The Sette series is really only proficient at espresso grinding, so if you're going to be doing much brewed coffee I'd recommend looking elsewhere. They're nice grinders with lots of great features, but once you get into the medium grind range you'll begin to see a lot more fines. The optional BG burr resolves this only somewhat. I tend to point folks toward the Virtuoso instead if they're looking to do a mix of brewing methods (formerly the Preciso for the ability to dial in for espresso), or the Vario with steel burrs if they have a larger budget.
I don't personally have much experience with the Smart Grinder, and I've heard mostly positive things. I think Baratza's grind quality generally outshines it, but for the price it's not too bad at all.
I would need to know what your brew method is to answer correctly. Personally don't think you can go wrong with either of the Baratza grinders unless you want espresso in which case I could not in good conscience recommend any of the grinders you are asking about.
Hi friends,
Is anyone else making Siphon coffee? Over the summer I made the efforts of perfecting my siphon use after being tired of having it rest on a shelf as a display piece. I found using the recipe that Blue Bottles uses to be the easiest for my Hario 5 cup. 38grams of coffee ground slightly finer than drip, 80 degree water & a 90 second brew time. I found that by putting two-three ice cubes into the upper chamber after the water boiled brought the boiled water down to the perfect brewing temperature, as opposed to waiting the interminable length of time for the water to cool on its own.
Load 2 more comments
Thanks for the info! I'll look into a Hario when I am ready to pursue one.
I have been using a Cona C for around 20 years and like it very much, these days I only use it when I will be away from my espresso machine during coffee drinking times. I don't know much about any other siphon brewer (I like the Cona as there is no paper or cloth filter to absorb oils) it makes a fantastic cup of coffee.
This is however not a method I recommend to people as it is a bit finicky and requires supervision (most people want the Kerig experience).
The coffee it makes has a bit less body than french press (less undeserved solids), and the cup is much cleaner (for the same reason). If you don't mind babysitting your coffee maker for about five minutes while in operation I highly recommend a siphon, if this is not your cup of tea (or coffee) than I would suggest you look elsewhere.
I've been using an electric grinder for beans I buy from a shop nearby (fresh roast dates, <3-5 days). I then use either a Chemex or do a Pour over (single cup).
Some co-workers suggest using a hand grinder, because "its better". I'm confused on the logic here. How is a hand grinder for this better than an electric one? Before I consider buying a hand grinder, I'd love to know the reasoning behind using it.
Load 3 more comments
I agree. I don't see it being a problem in the home setting either. I've heard it mentioned once or twice, but have given no credence to it being adverse.
It depends on what kind of grinder you're using. The mid to high range grinders are generally considered better than a hand grinder, esp if you consider time, energy and space of an electric vs hand grinder.
Some of the burr hand grinders such as the ROK have infinite step-less grind control which can produce grinds as good as some mid to high range grinders. Only "issue" is that you have to expend the physical energy to adjust and grind the beans which can take a while especially if you're using brewing methods that require more grinds than your typical espresso.
So yeah, it's better if you consider it money wise - but most people will opt for an electric grinder for its versatility, functionality and convenience. Hope that helps!
How do I get rid of spotting on my French press filter? I tried soaking it in soapy water and that did nothing. I’m afraid that the spotting is actually mold.
I would try soaking it in a little lemon juice with a little hot water and vinegar. Cheap and easy to try. Don't have to fill it all the way up, just to where it covers the filter.
What do you mean by "spotting" exactly?
If you're afraid it's mold soak it with 1-2 tbs of baking soda in just enough hot water to cover all the parts. It's a natural anti-fungal agent. Remove from the water when cool enough to touch then take a toothbrush and brush everything off (it may be helpful to add a little extra baking soda to the toothbrush for extra scrubbing power). After that, if you want, then soak it in vinegar and hot water. Hit it with the toothbrush again. If it's still not gone to your satisfaction, you can soak all the NON PLASTIC parts in a mild bleach solution. Rinse that well and then hit with the toothbrush again. I doubt there will be anything left alive on the parts after the baking soda and vinegar.
If it's hard water spots/scaling soak all the pieces in a lot of lemon juice, a citric acid & water mix, or a descaling agent. Those spots are completely harmless, but removing them may improve your coffee.
You're prooooooooooooobably being overly cautious. There's not much for mold/mildew to eat on coffee equipment unless it sat wet and covered for a long time.
MMMMMMMM just brewed a cup of Starbucks French Roast coffee from my grind and brew system here at work. Added an nice splash of 1/2 and 1/2 and I now have a smile on my face. Nothing like that warm embrace of warm caffeine to make your morning start right. It also helps that a helpful engineer here at work put a small note on the machine to tell us how long each tic mark is and what the total brew time 47.8 seconds. Life is good!
Load 1 more comment
LOL ahhh but they supply the 1/2 and 1/2 lol.
Well then you break into HR and write "CREEM" in crayon on the buy list for the office.
Typically, I buy whole beans from a big retailer, grind them in a standard electric coffee grinder, and brew with a cheap drip coffee brewer. I always felt there was a positive return on using freshly-ground beans.
In your opinions, what is the one thing I could use or do differently here that would make a difference? Some people swear by their aeropress/french press/chemex/kettle, I want to know what you feel is most important. Thanks!
Load 3 more comments
Butt grinder for life bruh.
It's already been said, but a burr grinder is a game changer. Before I picked up my Baratza, I read that the grinder made the biggest difference in the coffee making process. I was skeptical that a grinder costing a few hundred would truly make that big of a difference. It did. Significantly. It comes down to consistency of grind size.
Lets start a discussion on Super Automatics. I have a 2004 Jura S9 That is still going strong. It was the best investment I have made in kitchen, ever.
I just bought the ninja coffee maker it’s affordable and has adjustment for different size cups💜
So I drank 3 in 1 coffee for my whole life till now,it's not that I want to be annoying but I was wondering if I were to make something decent where should I start?😅
Load 3 more comments
Yeah I'm thankful to it😁
Wredan’s advice is solid as can be. my prefernce & recommendation would be to look for the independent or third wave coffee shops first. The methods provided will be in wider ranges with their being more familiarity with the beans, roasters, & methods. Jumping to a Starbucks or whichever large chain coffee shop will have a much more traditional approach to coffee, which to me translates 9/10 to be burnt or over roasted beans with a pour tracking of brewing times.
My wife and I recently started using a French Press for our coffee and in my opinion, I think the coffee has a richer taste then when brewed in a coffee maker or a Keurig. Our French Press recommends coarse ground coffee, which is the best tasting coarse ground coffee you guys/ladies recommend and where do you buy yours?
Load 4 more comments
I picked up a used Zassenhaus grinder on eBay great for all types of grind but takes a little time to turn for fine espresso grinds. Don't buy a cheap spuce mill type grinder.
For a French press I think that darker roasts tend to be better because with that long steeping time it really brings out the flavors you get from roasting a bean longer. I like to buy mine from local roasters and go into the shop, but I just started a subscription service through Stumptown that's pretty amazing! They send you fresh roasted coffee every couple of weeks, right about when you need it!
Well - I learned a few months ago that ground coffee and beans in supermarkets are in effect stale products. So I've taken to buying green dried beans and roasting them myself. I use a $20 Stir Crazy popcorn stirring machine. 20 minutes for Costa Rican and Brazilian, 30-35 for New Guinean. Easy. You just have to watch it on occasion. Only roast a max of 8oz - it goes stale within a week.
Then grind it for the French Press and brew it. It's AWESOME.
Me and some buddies from work started down this rabbit hole 5 or so years ago. In my garage is full size grill with a 10lb coffee roasting drum. Roasting coffee was one of our most rewarding pastimes. We are all farther from each other now, so it doesn't get used much, but when it did, everyone reaped the rewards of fresh delicious coffee, every day. Theta Ridge is a good place to get green beans from if you are looking in the 10-200lb range, fyi. Vacuum seal the green beans and they will last a while.
Home roasting is amazing. I have been doing it for years and have completely spoiled myself in the process. It's good to hear you are reaping the benefit of fresh coffee! There is no better start to a day!
I would like to see budget options for presses/devices/tools to brew the best coffee. Perhaps in tiers like "brew the best best coffee for $20" - "$30" - "$50" etc.
Load 4 more comments
TJ Maxx reco is the best. Can also do Ross or Marshalls if one doesn't live near a TJs.
If you're buying ground coffee then my list would be as follows... ~$10-15 French press ~$30 aeropress ~$40 Chemex pourover
If you want to buy whole beans and get much better coffee, then... ~$35 Javapresse grinder on amazon WITH a French press ~$50 aeropress with same budget grinder ~$60 chewed with same budget grinder
And if you want to start drinking really great coffee you can roast your own coffee at home. I have an air popper I got from sweetmarias.com for $20 and 4 pounds of beans from a variety of locations for $10. So roasting machine and 4 pounds of coffee for $30! It's really simple to do and creates some pretty great coffee! It has an initial investment, sure, but over time you save so much money by not buying your coffee already roasted.
Just going to throw this out there, since people are commenting that French Presses are tedious to clean: get a small sieve. The coarse french press coffee grounds are easy to capture, and it makes cleanup really quick and simple.
I don't find my French Press that hard to clean - the biggest issue is the plunger - but it's easily disassembled, cleaned, dried and put back together.
Why though? It comes with a sieve. Just knock the grounds in the trash and wash the remainder down the drain.
I would check out home-barista.com and coffeegeek.com. Both are excellent resources. There are discussions of beans, recipes, equipment and bean reviews, instruction including videos, discount offers and coupons etc.
If I'm just getting into coffee, what are some of the best resources? Also - any recommendations on what's the most essential piece of coffee equipment? (I know this is vague - sorry!)
Load 5 more comments
A quality burr grinder is the most important piece of coffee equipment. I didn't believe it when I first heard it, but after getting one, I truly believe it. Look for one by Baratza. While there are other burr grinders that cost less, the quality Baratza offers, as well as impeccable customer service, is well worth every penny.
I write instructional articles for work quite a bit, and we have a whole bunch of beginner-centric resources that might appeal to you. Here's the most recent one that walks through those very first steps to getting into specialty/"hipster" coffee: https://prima-coffee.com/learn/article/coffee-basics/how-start-coffee
Because I like to stir the (coffee) pot... DECAF. EVERYTHING GOOD AND BAD. GO.
Load 1 more comment
The decaffeination process is hard on the coffee, there's no real way around that. A decaf coffee will not taste as vibrant and full-flavored as its unprocessed equivalent. However, it doesn't have to be horrible. There's a trend right now toward ethyl acetate/"sugar cane" processed decafs, which seem to have some of the best flavor available. They often taste fairly sweet on their own (sweet for coffee, that is), and that's seen as a positive mark for them. If you can find an EA decaf, I'd recommend giving it a shot.
So far, Lamplighter Coffee in Richmond, VA has had the best decaf I've ever had. Sugarcane method, so no weird chemicals as well. Oddly, I've been unimpressed by their caffinated offerings.
I wanna try CO2 method decaf - supposedly it causes very little flavor loss in the bean and extracts the most caffeine.
Is there going to be a tea week?
Seriously though, any suggestions for a single cup pour over set(that's not ridiculously overpriced)? Saw one once years ago and never bothered to look into it, but I can't stand our keurig k cup brewer's coffee, and when we still had a pot based system, I actually liked the coffee.
Load 8 more comments
Definitely vote for a tea week!
Aeropress is great and requires all of hot water. Very durable for an office environment as well.
What is the best, budget oriented, entry level way to brew espresso? I hear moka pots are one way, but apparently they don't actually brew 'real espresso'. Is there a significant quality difference between a moka pot and an espresso maker that would warrant the difference in expense from a beginner's perspective? What specific model is the best investment in my scenario for making espresso?
Load 15 more comments
I likely won't be able to discern much difference now anyway, and it gives me a point to upgrade from later. Are there any specific moka pots you recommend? The brikka looks promising but it is aluminum instead of stainless steel, which I hear stains.
Most people swear by the original Bialetti Moka pot but I think they should all work the same. Stainless is better IMO but again that's probably a point that boils down to 'whatever'.
I have a feeling in my gut that it's bad to freeze coffee beans, whole or ground. My father in law keeps his Jamaican Blue Mountain coffee in the freezer and although it's supposed to be amazing coffee, it has never impressed me. Can someone share with me if and why it's bad to freeze the beans/grinds? Thanks!
Load 9 more comments
My parents do the same thing with their coffee, buy and freeze. And it is usually ill-advised, but if you vacuum seal the bags first then there is no problem! The problem is with condensation build up causing the beans to go bad, but if you suck all the air out than condensation can't occur and your coffee stays great-tasting for much longer!
Once you take the beans out from freezer to room temp, humidity will build up around the vaccum bag till they come to room temp. if you open the bag then that humidity will ruin your beans.
I love my coffee french pressed! Clean, simple and gives you the best flavor!
Load 4 more comments
Actually, I think you're making the assumption that people who have spent more time with different methods are just snobs and not approaching coffee scientifically. Yes I'm sure that people would get offended by my comparison but for a lot of people (myself for the longest time) that was our basis for comparison. It completely blew my mind the first time someone exposed me to something other than that method. I honestly thought coffee was just the same.
BTW, I never said I had a preferred method or if there was a "right way". The only methodology I cited was that I couldn't extract the tasting notes I get from pour-over out of French Press.
There are a ton of methods that aren't pour-over that I didn't list and I'm sure many others I haven't tried. I actually do want to approach this scientifically and not just emotionally. I've often thought siphon was one of the best methods for clean extraction, but I don't own a brewer and I don't think I have the time to use it. So between, aeropress, french press, american press, v60, kalita wave, chemex, traditional drip, siphon, cold brew (and all the forms of cold brew), moka, and more many more methods, where does French Press stack rank? I'm not saying anyone is wrong or right, and preference is preference but that's an intellectual curiosity not a coffee snobism. Go read /r/coffee where they actively debate v60 vs Kalita where I personally thing there's not much difference, others are saying it's a complete departure.
I've tried through an orange in an aeropress and cold brew with coconut water. I'm not some purist who thinks there's only one right way. But you can't contextualize the comparison if there is only one data point presented in the comment.
I apologize for offending you as this was not my intent, I was genuinely curious what the breadth of comparison you were coming from was.
Ritual DJfluffkins - ritual. There is something wonderful about grinding beans, boiling water, and watching the brew steep. It is easier than pour over. The flavor is good and something a lot of people enjoy.
Why do people insist on spending tons of money on espresso makers? Flavor is part of it, but the majority is ritual. Same thing for vinyl records. Ritual.
And seriously, French press is nowhere near office drip coffee.
I first had coffee back when I was 6 years old, and I've loved it ever since. I'm an avid drinker, but I don't know much about methods and preparation. I know hands on experience would be the best, and I've been looking for a few coffee shops where I could have a tasting experience, but my question is: are there any resources online to know a little more about the differences between methods, roasts, etc.? Thanks!
Load 1 more comment
coffeegeek.com is a good, and rather obsessive, place to read about everything to do with it. You can also hunt around online for other coffee forums, there's quite a few of them.
While not an online resource, find a local roaster to do coffee cupping at. It will be a good way to see the differences between bean regions. One online resource that has a lot of good information, besides those already mentioned, is Sweet Maria's. https://legacy.sweetmarias.com/library/
Is there any difference in taste between cold drip and cold brew? How many days both of them still in good taste if we put in refrigerator?.
Load 21 more comments
Thank you, Sir, for the recipe. I will try it, maybe tomorrow. :)
Sure thing! That can be scaled up or down as you see fit.
How bout starting @ the beginning with burr grinder? Folks have good-bad-indifferent experiences with grinders? Baratza seems to be particularly popular....
Load 5 more comments
I have a Zassenhaus hand grinder picked up used on eBay if you want to be involved and also a Gaggia electric when grinding for multiple people both do great jobs on all grinds.
I have a Baratza Preciso and have absolutely loved it. While in hindsight the Virtuoso would have been sufficient, the grinder has been great and Baratza customer service is second to none. I got the scale attachment so now I can grind by weight as well. I used a couple other cheap burr grinders before and there is a night and day difference between my Baratza and the cheaper options I previously used.
Can you brew french press in a way that its less "thick" and "muddy", getting the same strength and flavor and less bitterness? Also, I'm looking for some good bean recommendations :D
Load 2 more comments
Sure thing!
Yeah, grocery store grinders aren't the best. It could also be that he's grinding too large. Sometimes grinders don't have the ability to stabilise the burrs enough and the two parts fly wildly between very large and very small. The main thing is that you want the coffee to be larger than the filter holes and for it to be as consistently sized as possible.
There's more good info in this thread on French press: https://www.massdrop.com/talk/2548/talk/1855970?utm_source=linkshare&referer=ZJYBRN
Check out that video bradyarz posted and, if you can't get a grind that size, try the method I have listed further down the thread.
Wow! Interesting, thanks!
When making pour over coffee, is there a secret to getting a good bloom? I typically pour enough water to saturate the grinds, but I don't see much CO2 escaping (just a few displaced coffee ground divets). I'm using a roughly sea salt sized grind, but I'm not measuring everything with a scale. Should I use a scale and use a specific amount of water? Is it better to somehow plug the end of the dripper and seep the grounds for a few seconds?
Load 2 more comments
Blooming is something that came about to handle how fresh coffee interacts with water. We bloom a brew because there's a lot of gas inside the bean structure that comes out when the hot water hits it. The idea is that that gas prevents some of the extraction early on, and this can be mitigated by wetting the grinds, allowing the gas to escape, before proceeding with the brew. If your coffee is older and doesn't seem to be blooming when you wet it, then just go ahead and brew! Should be fine regardless.
Went to the roastery down the street and picked up some fresh beans. That really made a difference!
I've been experimenting as a recent convert to coffee, and I've been making a lot of French press at home with preground coffee beans. I'm interested in getting a grinder, but am also thinking of ways to diversify my coffee making. Apart from a grinder recommendation, would a moka pot or a drip style be more suited to getting the full flavor from coffee beans?
Load 8 more comments
I’ve only been using this thing for forty years. Thanks.
I've only been using mine for maybe 6 months, but I haven't once burned ny coffee, or felt the need to weigh and measure out my grounds. Maybe I'm doing it wrong...
Burkyboy...while I prefer the flavors of lighter roasts, my favorite go-to single bean is Mexican, and preferred preparation method is pour over: I will offer some suggestions for you to explore. As I'm sure you already know, the world of coffee is remarkably diverse; and flavors, experience, and preferences are seriously wide.
Syracuse, NY: Recess Coffee: www.recesscoffee.com. Espresso roast from this company has always been a satisfying cup. Varied roast levels for the beans if memory serves as it's been a while since I've had their coffee.
Gloversville, NY: http://mohawkharvest.org/: I stumbled upon this place completely by accident a number of years ago. Given your preference for dark and assuming they still blend this particular roast: Full Bark Dark, would be my suggestion. I clearly recall the first time I tasted this blend and immediately flashed on the notion it would be a hoppy beer lover's dream coffee: very similar astringent bitter notes to hops along with the added charred notes of coffee. My preference here was for their blend Morning Walk.
Logan, UT: https://caffeibis.com/: I have been drinking this company's coffee just about exclusively for the last seven or so months. Peruse their website and read the tasting notes as these tend to be pretty spot on. I've generally drink their Hawaiian Kona Rainforest Blend, Cosma, and Lighter Side of the Moon. I've had quite a few others as well, just check the descriptions/tastings notes as I suggest.
Tucson, AZ: https://www.arbucklecoffee.com/: This is billed as the "Coffee that Won the West" and is supposed to be a proprietary blend and the same coffee that the cowboys of yesteryear drank. I've had the organic version of their Ariosa blend a couple of times. It is definitely a flavorful and strong coffee that you may rather enjoy. It was definitely fresh and alive with flavor.
If you go down this route, I'd endeavor to make it cowboy style as well. Very loosely: boil a pot of water equal to the output you want (mug/cup/small pot, etc...) put grounds in pot (take off the boil so it doesn't bubble over the top of the pot), let simmer a couple of minutes and let steep about 4 minutes total. You can shock the pot with cool/cold water to get the grounds to settle a bit and then pour the coffee off, or pour through some sort of straining device (paper filter or permanent.)
I've used this method of making coffee for a couple of years. Easy to do, requires no special equipment per se, except some sort of straining device.
My daily prep rig includes a Hario Skerton ceramic conical burr hand grinder modified with a custom bushing from OrphanEspresso.com which keeps the burr more centered for better/more even grinding at larger grind size. Additionally I modified a threaded wall plug to cover the threads on the grinding spindle so I can use my 18v battery operated drill as the motor to grind my beans. I didn't want a large electric grinder on my counter all the time. This works rather well.
I use a classic hand/mouth blown Chemex carafe for company and a simple Melitta single serve pour over paper filter cone holder for daily use, and boil water in either my stainless tea kettle (stove top) or use my all stainless electric kettle. I find for one cup the electric is the fastest method for boiling water.
I hope this has been helpful in your search for that perfect cup of Joe!
In Abundant Health...Chef Sprouty @ LifeGrains.com