Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics.
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either !asklemmyafterdark@lemmy.world or !asklemmynsfw@lemmynsfw.com.
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email info@lemmy.world. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
Making desert coffee at home. I got a French press because i drink one cup of coffee a day at most and I wanted make sweeter more rich coffee.
I now can use all cream line milk or oat milk, soak my fresh ground beans (and chickary root sometimes), add sweeteners to taste.
Blame better coffee than most coffee shops (for me). No 1000 dollar machine
I got tired of paying $20 for affogato out, so i bought a moca pot for like $20 online and some preground espresso. Now I can make it whenever i want and it tastes basically the same. Fully automatic espresso machines are overrated.
Sorry, I'm european.
Do you mean the little conical pot with the long handle you use to make mokka?
Or an italian bialetti ?
Because mokka and espresso are quite different.
If you mean a bialetti, I absolutely agree and I recommend to buy an original 'bialetti' brand, because they will last you several lifetimes. It's worth it. I'd find it a bit weird that you call it moca pot, when it makes espresso.
Turkish or Greek mokka is also awesome, but you need to know how to poor the coffee so you don't have your mouth full of coffee grounds. I never mastered this.
I'd find it a bit weird that you use mokka to make affogato, but that might be a question of taste...
Don't let an Italian catch you calling a Bialetti coffee an espresso.
If I'm understanding though it is closer to espresso because of the higher pressure, right?
It comes out dark and flavorful enough for my affagato, that's all i care about. 😆
I'm talking about the bialetti.
Soak grounds in milk? Then just press the milk with no water or anything? Never heard of doing this.
Yeah! I started it because I partner wanted a more latte like drink, and I like a very creamy coffee.
I will say contrary to what I expected, I had to lower my soak time because it gets bitter faster, but I still prefer it.
What's your recipe, ratios and wait times. I use a press to do cold brew. Every time I try it for a hot cup it tastes a bit "dirty" or earthy to me, plus by the time it steeps its not as hot as I'd like.
I take my coffee cup fill it full of whole milk, microwave at 60% power for ~3 min. Fill the bottom of my press with a layer of course ground bean, sprinkle in the chickory (maybe a whole layer), another layer of bean, power the hot milk in, wait 5-10 min, press and pour.
If I'm making some for guests I just add their cups of milk as well and a little thicker layers.
Oddly cold brew has that dirty flavor to me, so I never, despite wanting to, got into it.
I never thought to do a French press with milk instead of water.
For cold brew I filter it though a pour over after pressing. 1:7.2 ratio, 18 hours.