Reviving thread.
Took about twice the amount of pre-ground peaberry (Arabica/Robusta blend from local artisanal supplier) that I'd have used in my moka pot.
Shook up thoroughly in glass bottle with room temperature carbon filtered UV treated water from kitchen water purifier.
Left overnight just next to refrigerator (its warmer there) in covered tall, narrow glass bottle .
Sediment collects at the bottom of bottle in the morning.
Decanted/poured off into small pan leaving about half inch of liquid above sediment.
No need to use filter.
Added full cream milk & heated on stove.
Sweetened, poured into mug.
Took about twice the amount of pre-ground peaberry (Arabica/Robusta blend from local artisanal supplier) that I'd have used in my moka pot.
Shook up thoroughly in glass bottle with room temperature carbon filtered UV treated water from kitchen water purifier.
Left overnight just next to refrigerator (its warmer there) in covered tall, narrow glass bottle .
Sediment collects at the bottom of bottle in the morning.
Decanted/poured off into small pan leaving about half inch of liquid above sediment.
No need to use filter.
Added full cream milk & heated on stove.
Sweetened, poured into mug.