/ck/ - Food & Cooking

I used to do french press when I was drinking in smaller quantities (before grad school). Now I drink from a drip machine. My secret is to fill the filter with relatively fine ground coffee, then put another filter on top. Then run the machine on a lower speed (normally called "bold").

The problem I have with drip is:
1. Uneven extraction from channeling in the grounds.
2. Drip machines emphasize speed. So the beans get extracted way too hot/too fast.

The filter on top creates a flat plane of water that percolates more slowly through the packed coffee grounds, giving it more time to cool and reduces the channeling (figure 1).