Nath wrote:Nowadays I mostly use an Aeropress, or the espresso machine at work. Sometimes I feel like a pour-over, and break out the little plastic Melitta I used through grad school. I haven't found any of the pour-over methods to be consistently better than any of the others. There are so many factors that affect how good a cup of coffee turns out (grind, dosage, water temp, choice of beans, roast age, brewing technique) that the small variation between a properly made Melitta cup and a properly made Hario V60 cup (for instance) gets drowned out in the noise. However, I do have one of those Clever brewers (pour over with a valve), and I haven't found a brewing technique that gives me a cup I really like yet.
As for choice of beans, central and some south American wet-processed coffee tastes most 'coffee-like', so if I just want to drink and enjoy a cup of coffee without thinking about it too much, that's probably what I'd go for. I do enjoy many African coffees, both wet and dry process, though sometimes I find them a bit too acidic. I find some SE Asian coffees a little... musty. That can be interesting, and enjoyable sometimes, but it's usually not the first thing I'll think to order.
I find that the wave is easier to get consistency with than the V60. I noticed a huge difference when I made the switch.
I've found the clever is pretty consistent. I use a slightly coarser grind than for pourover and let it steep for around 3-4 minutes I think? It's been a while since I did it, but it is more consistent and easier to dial in than a pourover in my experience.
I agree that SE Asian coffees can be "musty" -- I'm not a huge fan. They can still be good, but African and Central American ones tend to be better.
I tend to prefer the more acidic coffees -- but I do agree that some Africans (especially Kenyans) can be too acidic. I got home and am making espresso with a natural Ethiopian -- it makes a great latte -- good blueberry flavor on the end. I just love the fruit/berry notes -- which is why I like Africans.
Central and South American coffees are good -- lots of them have a really good sweetness and a lot of the "darker" notes like chocolate.
I generally prefer natural coffees to washed ones. I'm not a big fan of the inconsistency, but when they're good, they're really good -- from all the growing regions. Some of my all time favorites have been natural processed ones from Panama and Brazil. Honey processed are good, but not quite as spectacular. I just like all coffee in general...