Yes, and I would argue that different coffees prefer different methods. Some coffees require more agitation to coax a higher extraction out of it, or you risk under-extraction. Some coffees prefer less agitation, or you risk over-extraction.Is there a difference between letting the water drain through in a pour over, vs. continually adding water into the cone and pulling the whole thing when the correct time/volume is reached?
This is the coffee I grew up with. My father had a 9-cup Bialetti that would make 2 cups for he and I to split. He used Medallia D'Oro brand ground coffee. Even though there was only about 8oz of coffee in each cup, that was more than enough caffeine, and plenty of flavor to start the day off right. I still remember the mud in the bottom of the cup.I just bought a "6 cup" Bialetti. It makes exactly 1 regular sized mug and tastes amazing.
The best home-made coffee I ever had was from a French Press. I'd use it every day if clean-up were easier. Once I redo my kitchen and get a garbage disposal installed, it will be French Press all the way.French press brother. All the way. You can even get small ones for one cup. I got mine at ikea as an impulse buy for $6
When I want to make 1 cup of Coffee, (my cup holds 24oz.) I use a Melitta 1 cup pour over maker. I put 4 Espresso scoops for each cup.+1! Agreed!
I like my coffee strong too. I was thinking of the huge cups Abby from the original NCIS uses . . . Caf-Pow.When I want to make 1 cup of Coffee, (my cup holds 24oz.) I use a Melitta 1 cup pour over maker. I put 4 Espresso scoops for each cup.
I was taught how to make a cup of coffee by a Navy CPO. If it will not take the paint off of a USNavy Ship 2 fathoms aka 12ft. below the water line it's not worth drinking.