Dirty Bean Water: A Look Into My Love for Coffee and How I Brew It
There is no question that I love coffee. If you look at any of my social media profiles you will see “Addicted to coffee” in my bio. When you meet me in person, I usually have a cup in hand or one will be nearby. I get my work done at cafes from time to time and I know the names of nearly all the team members at my local coffee shop. As I am writing this, a freshly brewed mug of coffee is sitting to my left.
I’ve recorded short videos in the past which left some of my followers stunned at just how many ways I brew my coffee. So, I wanted to take a few minutes to highlight three of the lesser-known ways I make a cup of joe at home as well as provide some insights into why I hold coffee so close to my heart. I’m not going to talk about using a Keurig or an old-fashioned drip coffee pot, although I do rely on the single-serve for convenience quite often. I am not going to go through intensive step-by-step instructions on how to use each of the brewing methods, but I will provide the pros and cons from my perspective.
Disclosure: The end of this article contains an affiliate link to my recommended coffee brewing equipment. If you make a purchase through this link, I may earn a small commission, at no additional cost to you. Your support helps me continue sharing my love for coffee and unique brewing methods. Thank you!
My History With Coffee
Although I wasn’t allowed to drink coffee until I was a teenager, there were a handful of times when I was younger that I was given the privilege of drinking half milk and half coffee with a generous amount of sugar. These were good times and good memories as they came before any of the tumultuousness of teenagehood.
My grandmother would always have two to three cups of coffee every morning, frequenting the GreatValue Italian Sweet Cream creamer from Walmart. Whenever I would stay the night and come visit after school, she usually had a few cups left in the pot that I would drink. She always made it too weak for my liking, but hey, it was Grandma’s.
During camping trips in Boy Scouts (BSA), the “Adults” as we called them, or our Scout Masters by technical nomenclature would make their coffee using a percolator set on a gas propane stove. This never interested the other kids, but as a young scout, I would sometimes go up to them and ask for a cup. They almost always said yes and would fill my tin cup full of the thick black liquid. Most of the leaders were in the military and one of them, particularly Mr. Ike would brew the strongest cup of coffee you ever drank, Navy style. As I got older and held positions in the troop, nearly every camping trip I’d get a cup. It was like a right of passage into manhood.
There is a bond that is built when I network with someone and I see they too take their coffee black. A sense of trust when I know that they don’t mask the flavor of the natural beans with sugar and other additives. Don’t get me wrong, on occasion I love an iced coffee with all the goodies, but on a daily basis, I drink my coffee as is. Black. I won’t judge you if you don’t, but I will trust you more if you do.
Brewing Method One: French Press
For the longest time, I steered away from using a French Press or cafetière if you’re British, Italian, or too formal. The French Press was invented by two Frenchmen Jacques-Victor Delforge and Henri-Otto Mayer in the mid-19th century. Although the design has changed since then, the concept is simple. You put your coffee grounds in the bottom of the glass container, pour hot water over the grounds, and let them “steep” for several minutes. The longer you let the coffee steep, the stronger and bolder it becomes.
I prefer my coffee strong so I will leave it alone for up to 10 minutes, but it isn’t unheard of for people to be content after 4. When you are ready, simply hold the lid and push down on the “plunger” which contains a mesh strainer. Then, pour through the lid. Voila!
I turn to the French Press when I am relaxing in the evening or taking a break from work throughout the day. I find it therapeutic to use and elegant to pour.
Quick Tip: You should press the plunger down slowly as it pushes the coffee grounds and sediment to the bottom of the glass and ensures your coffee is smoother.
Pros:
- Great for high-quality beans
- Creates first impressions
- Makes more than one cup at once
Cons:
- Takes longer to brew (not good in a time crunch)
- Requires more clean-up
- Requires a source of near-boiling hot water like a kettle
- Will accentuate the flavors of coffees of lower-quality grounds
Brewing Method Two: Coffee Percolator
The coffee percolator predates the French Press and was originally invented by another Frenchman and tinsmith Joseph-Henry-Marie Laurens in 1819. The kind that I have and use, requires a stovetop and was created and patented by none other than an American farmer, in 1889 named Hanson Goodrich. A more civilized way of brewing coffee when compared to “cowboy coffee” where you boil water and coffee grounds in a pot, the coffee percolator was found in nearly every household in the United States prior to the invention of the modern drip coffee machine.
Coming in different sizes and some being electrical, the one I use as pictured above closely resembles the percolator my Scout Masters used on our camping trips. You fill the tin with water up to the marked line and fill the basket full of coffee grounds. There is a thin metal lid with holes that goes over the basket and the lid of the Coffee Percolator has a semi-clear plastic handle. How this works is simple, as the device sits over a heat source, the water boils and pushes up through a rod into the basket of coffee grounds. As it brews, the coffee “flickers” into the lid which allows you to see an approximation of how dark it is. If you want your coffee stronger, you let it brew longer.
Although I do like the coffee percolator, I only use this method when I need a kick in the face, and on the occasions, I know I will be doing particularly hard work.
Quick Tip: Never use cold water. When possible, start your coffee percolator with warm or slightly hot water. This speeds up the heating process and makes for a better brew.
Pros:
- Great for any quality of coffee
- Creates first impressions
- Makes more than one cup at once
Cons:
- Takes longer to brew (not good in a time crunch)
- Should be watched at all times to prevent boiling over
- Requires a stove or hot plate
- Can be burnt
- Requires more clean-up
- Comes off of the stove hotter than other methods
- Not suitable for espresso blends (finer grounds)
Brewing Method Three: Moka Pot
My personal favorite out of the three, my first run-in with the Moka Pot was when I was visiting France during my trip to Montpellier in 2019. The family I was staying with used a Moka Pot almost 100% of the time and it changed my life forever. Invented later than the other two, in the year 1933 by Italian inventor Luigi Di Ponti, the patent was sold to Alfonso Bialetti, whose last name is on my very own pot.
The concept is similar but different to the coffee percolator. The device comes in three parts. The top half, the basket, and the bottom half. You fill the bottom half with water up to the marked line or below the “bulb” (as seen on the outside), put the grounds in the basket, and twist on the top half. Place the joined Moka Pot onto a heat source and wait for the water to heat up. As it brews, it will push the coffee through a middle tube into the top half. It is vital that you do not leave this unattended as it is easy to burn or overcook your coffee.
Once all of the water has been turned into coffee and is in the top half, quickly remove it from the heat and pour! I use this method when I want to sip something slowly and savor quality espresso blends. I recommend not drinking any coffee made in a Moka Pot on an empty stomach.
Quick Tip: Like the coffee percolator, use warm to slightly hot water. Never press down on your coffee grounds in the basket. There should be room for air and water to circulate.
Pros:
- Brews extremely strong coffee
- Punches you in the face
- Perfect for espresso blends
- Creates first impressions
- Comes in a variety of sizes
Cons:
- Brews extremely strong coffee
- Punches you in the face
- Takes longer to brew (not good in a time crunch)
- Should be watched at all times to prevent boiling over
- Requires a stove or hot plate
- Can be burnt
- Requires more clean-up
- Most brew smaller cups of coffee
Cheers to Coffee and Caffeine
I expect that you enjoyed this small dive into the world of coffee with me and understand why I say “Addicted to coffee” across the internet. If you were moved to expand your own arsenal of brewing devices. If you’re looking to purchase a Moka pot or French Press of your own, I’d appreciate it if you did so from this list I made on Amazon. It’s full of coffee items I think you’d enjoy. When you find something that you like, treat it like a serious hobby. Study and embrace it! There is also a lesson in personal branding here. Now you will either love or hate me more because…
I wholeheartedly believe coffee is better than tea.
I look forward to the day you and I can network over a cup of dirty bean water, and in the meantime share this with a fellow coffee addict and cheers!
