I enjoy coffee many ways. I often drink it black, but I also have been known to have it with unsweetened soy milk and usually agave/maple syrup in addition to that. However, I noticed that using both soy and a sweetener makes it taste kinda “overwhelming.” This morning, I put some agave in my coffee but I put no soy, and it tastes much better. Bottom line is that I can enjoy coffee either black or with sweetener OR milk/creamer, but I can’t do both sweetener and milk/creamer. Now, that I can’t get with.

    • Cutecity [he/him]@hexbear.netEnglish
      5·
      2 months ago

      I don’t have one but from my understanding, it’s basically that but instead of having super boiling water dripping wherever in a pile of grounds and seeping through at an arbitrary rate, it’s you choosing a proper lower temperature, wetting the grounds completely in a controlled manner and the coffee seeping through at a studied rate guaranteed by the shape of the design

    • CodingCarpenter@lemm.eeEnglish
      3·
      2 months ago

      Sort of. But it involves a ton more control over every aspect letting you really bring out the flavor of the coffee. Also you tend to grind smaller so extraction takes more time.

    • Chronicon [they/them]@hexbear.netEnglish
      3·
      2 months ago

      the filters tend to be thicker, and you can control the brew temperature and process a lot more than with a drip machine, so with technique you can get more control over the strength, flavor, etc of the coffee that comes out. But its a difference of quality not of kind really, IMO.

      At-home drip machines don’t produce great coffee in my experience, and I think that’s largely due to uneven spreading of the water over the grounds, potential over-extraction, and often too low or too high of water temperature.