Cold brew is way easier, requires less specialist equipment, and can taste better, depending on the quality of the beans(better quality beans will taste better from drip machine than cold brew, lower quality will taste worse from a drip machine). The downside is it requires thinking about it the day prior.
Drip is weak as hell, french press is IMO easier and doesn’t include the paper waste. You get to control the strength beyond just adding more to the basket and hoping it trickles down (heh).
I French press for a long time, back when I’d drink four or five cups a day. Believe it or not I ended up with heartburn. I actually took to putting filters (bamboo) in between the screen and the metal spokes to filter my French press, and it actually helped a bit. And apparently French press coffee is super high in cholesterol, and running it through a paper filter can reduce that.
I do drip now though. And it’s fine. I really just drink coffee to wake up in the morning. I put the coffee in, it fills the pot, I pour the pot in my cup and I drink it. They’re both easy, and they’re certainly easier than some of the silly methods I see nowadays.
I’m aware of this myself, and it isn’t the cholesterol in the coffee, but a chemical in the coffee that lowers your liver’s ability to deal with cholesterol from other sources.
If you drink 1-3 cups at most a day and you’re relatively healthy or you never see high cholesterol on lab results then it’s fairly moot, apparently.
I say apparently because I’m a mechanic, not a coffee… doctor? The chemicals I learned about five minutes ago are diterpenes: cafestol and kahweol.
My father still drinks drip but I can assure you it is not weak at all. Then it was either not prepared well or the ratio for powder to water must be off.
Drip coffee. Easy. Coffee is a utility.
Cold brew is way easier, requires less specialist equipment, and can taste better, depending on the quality of the beans(better quality beans will taste better from drip machine than cold brew, lower quality will taste worse from a drip machine). The downside is it requires thinking about it the day prior.
Drip is weak as hell, french press is IMO easier and doesn’t include the paper waste. You get to control the strength beyond just adding more to the basket and hoping it trickles down (heh).
I French press for a long time, back when I’d drink four or five cups a day. Believe it or not I ended up with heartburn. I actually took to putting filters (bamboo) in between the screen and the metal spokes to filter my French press, and it actually helped a bit. And apparently French press coffee is super high in cholesterol, and running it through a paper filter can reduce that.
I do drip now though. And it’s fine. I really just drink coffee to wake up in the morning. I put the coffee in, it fills the pot, I pour the pot in my cup and I drink it. They’re both easy, and they’re certainly easier than some of the silly methods I see nowadays.
I’m aware of this myself, and it isn’t the cholesterol in the coffee, but a chemical in the coffee that lowers your liver’s ability to deal with cholesterol from other sources.
If you drink 1-3 cups at most a day and you’re relatively healthy or you never see high cholesterol on lab results then it’s fairly moot, apparently.
I say apparently because I’m a mechanic, not a coffee… doctor? The chemicals I learned about five minutes ago are diterpenes: cafestol and kahweol.
Dyor
My father still drinks drip but I can assure you it is not weak at all. Then it was either not prepared well or the ratio for powder to water must be off.
It’s a drink actually