I enjoy coffee many ways. I often drink it black, but I also have been known to have it with unsweetened soy milk and usually agave/maple syrup in addition to that. However, I noticed that using both soy and a sweetener makes it taste kinda “overwhelming.” This morning, I put some agave in my coffee but I put no soy, and it tastes much better. Bottom line is that I can enjoy coffee either black or with sweetener OR milk/creamer, but I can’t do both sweetener and milk/creamer. Now, that I can’t get with.
If you’re using the filters afterwards as compost it’s perfectly friendly. The entire thing is just unbleached paper and coffee grounds it’ll make your garden shine
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I don’t have one but from my understanding, it’s basically that but instead of having super boiling water dripping wherever in a pile of grounds and seeping through at an arbitrary rate, it’s you choosing a proper lower temperature, wetting the grounds completely in a controlled manner and the coffee seeping through at a studied rate guaranteed by the shape of the design
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Basically, yeah. But there’s no heating element constantly cooking the coffee like in the average drip machine.
the filters tend to be thicker, and you can control the brew temperature and process a lot more than with a drip machine, so with technique you can get more control over the strength, flavor, etc of the coffee that comes out. But its a difference of quality not of kind really, IMO.
At-home drip machines don’t produce great coffee in my experience, and I think that’s largely due to uneven spreading of the water over the grounds, potential over-extraction, and often too low or too high of water temperature.
Sort of. But it involves a ton more control over every aspect letting you really bring out the flavor of the coffee. Also you tend to grind smaller so extraction takes more time.