HOME > Chowhound > Cookware >

Discussion

Coffee, Coffee Pots, Tea & Tea Pots - What are Your Favorites?

Seems like I am buying a new coffee pot more often than usual lately..am really hating this "throw away" syndrome, but they only last a few months & then start to get slow even though I do the vinegar routine (yuck). Also would like a really good cup of tea once in a while. Share with us your favorite brews & vessels for preparing a heavenly sip? Speaking of sip, do you add a nip of anything in your brew for enhancement?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. can't go wrong with a Technivorm Moccamaster, theres a few models available, I love my KBT741!

    Also, I use bottled/filtered water for brewing as to prevent calcium buildup

    3 Replies
    1. re: dbchun

      dbchun, I have never heard of that brand, must go research that now. I live in the country & have well water with no chemicals or salts added, but do have a lot of lime, so I guess that is what might be causing my problem. Thanks for suggesting the bottled water, will definately get some when I get a new pot.

      1. re: dbchun

        +1 on the Technivorm.

        I've had mine for about ten years and it's never given me anything but great drip. Now I still prefer espresso and or vacuum pot coffee, but for everyday simple, the Technivorm is the way to go.

        Just think of it as an investment..like All Clad.

        1. re: fini

          I love mine, I just wish the plastic parts weren't so cheap and cheesy and that the cost were more in line with the value. I've had to replace (free under warranty service) the filter holder bracket and one carafe when the lid cracked, but it makes the right temp coffee with good spray distribution. Oh, and I wish it had an automatic off, my husband forgets.

      2. I brew coffee with a Melitta pour-over cone and tea with a Finum brew basket. Pretty much the simplest devices you could use, and they both work really well. I use the single cup versions, but they come in larger sizes too.

        10 Replies
        1. re: Scrofula

          Scrofula, definately like simple things...cannot handle much of anything in the morning until I have that first cup & am too lazy to set things up the previous night. Thanks for sharing.

          1. re: Scrofula

            Since I only drink at most one cup of coffee per day and am the only coffee drinker in the house I too use the Melitta cone. When brewing tea I prefer a similar method in that we have tea cups with strainers so we use bulk tea and not tea bags. I actually do not mind the 'ritual' that goes into making coffee and tea using these methods.

            1. re: John E.

              John E., yes I do think it would be a pleasant ritual, especially if you knew you were going to be rewarded by an excellent taste treat. Do you have a particular tea you enjoy?

              1. re: cstout

                Right now in the cupboard we have Earl Gray from Whole Foods and a blueberry tea and rhubarb/vanilla tea both from Ikea. I'm certainly no tea connoisseur. These teas have already been around longer than 6 months so that shows the frequency we have tea. I don't know why we bought them during the heat of summer.

                1. re: John E.

                  John E., well maybe it's time you get out the pot & make some tea...that blueberry tea sounds wonderful about now with maybe a bacon chedder scone. Or maybe a ham biscuit with bacon jam. Heck, let's just have breakfast now with the tea....mix it all up.

                  1. re: cstout

                    Heck, right now we're having a heat wave. I might make some lemonade. (It's 47° and I'm zesting 15 lemons to make lemoncello).

                    1. re: John E.

                      John E., well sir, I don't know where you are, but here in Tx, 47 degrees calls for long johns & coat, you poor child, you do not know what a Heat Wave is all about, may the wrath of a Tx scorcher never descend on your body. Anyway, care to share that lemoncello recipe? I have never tasted it, but it looks so lucious in pictures on the internet. I was seriously thinking of getting some lemons this week to make up a brew, but I cringe at making a recipe off the "net", sometimes those recipes are a total flop, & I know darn good & well that I am not that bad of a cook. How do you drink your lemoncello?

                      1. re: cstout

                        I'm in the Twin Cities and we have had a mild winter thus far, only a couple inches of snow but it looks like we'll be having a brown Christmas now.

                        The lemoncello recipe is from this thread:

                        http://chowhound.chow.com/topics/802307

                        I made it years ago using a different recipe and this is my first time using this particular recipe. As indicated in the thread, I would keep the bottle in the freezer, pour some and sip it.

                        The post with the link to the lemoncello recipe is about 2/3 of the way down by katcancook, but here is the link:

                        http://whatscookingamerica.net/Bevera...

                        1. re: John E.

                          John E. well, I better get started on that limoncello right now since the article says it takes 80 days. All good things will come to those who are patient, I guess. Wonder if a spoon of that would work in some hot tea. I have never tasted it before, but it sure does look delicious. Thanks for sharing.

            2. re: Scrofula

              I have researched the Melitta pour over cone & finum brew basket & really do love the simplicity of both. The more complicated an object is, the more things can go wrong & life is complicated enough. I like your choices a lot.

              Oops, this reply was meant for scrofula, even my screen is jittery now. Sorry.

            3. Love my Zojirushi coffee maker. For tea, depending on type, it's old school Denby or Iwachu tetsubin.

              3 Replies
              1. re: Kagemusha

                Kagemusha, your maker is another one I have never heard of . I can tell right now I have been hanging out in Wally World way too long. Time to move up & seek out the "finer" things in life, Mr Coffee, you are going to the thrift store in a very short while!! Thanks for inviting me into your kitchen.

                1. re: cstout

                  zojirushi is top-end Japanese gadget manufacturer. consistently mentioned everywhere 'round here.

                  1. re: Chowrin

                    Chowrin, I found the zojirushi web site, very interesting. Yes, some pretty impressive gadgets. Thanks.

              2. I use a press for the morning coffee most of the time. You can't get much easier. I have a double walled stainless that keeps coffee fairly warm. I also have a 37 year old glass one. To keep it hot I slip the tea cozy over it. As regards teapots, Brown Betty. As for coffee, I like dark roasted Sumatras. For tea I love Darjeeling if going for hearty tea. For lighter tea I love my great grandmother's mix of two thirds Oolong and one third gunpowder, brewed very light.

                7 Replies
                1. re: tim irvine

                  tim irvine, gunpowder????? Please expound on that one, I am very gullable & dumb, so please don't try to confuse me. Sounds like you have been drinking tea for quite some time. I can't seem to get away from the morning coffee, but winter afternoons just feel like it calls for some fragrant tea to warm the soul. Thanks & do explain about the gunpowder thing.

                  1. re: cstout

                    It is a green tea that when fired curls up in little balls, giving, I assume, the appearance of gunpowder. Check a good tea site, like Murchie's, for more info.

                    1. re: tim irvine

                      tim, Murchie, here I come, just as soon as I became comfortable with a tea called "gun powder", you now say it curls up in little balls. Strange stuff is all I can say at this point, but I am all for trying it. Hope you don't come up with any other surprises like that though.

                      1. re: cstout

                        I've been buying different blends of black tea from Murchies for many many years.
                        Love 'em

                  2. re: tim irvine

                    tim irvine, well, I went online to search gunpowder tea & there it was, that is how much I know about tea. The most exotic tea I have ever had was a couple of bags shaped like a little pyramid..it really tasted strange. You people are going to educate me yet!!! Bless you for all for overlooking my stupidity. I learn so much here & wish to thank everyone for contributing.

                    1. re: cstout

                      Ain't pickin up tidbits of info fun? I too learn just about every time I am on this site!

                      1. re: tim irvine

                        tim irvine, I am of a certain age & sometimes I wonder just what rock I have been hiding underneath all this time, these folks here are really educated! And not just about one subject either. I am beginning to recognize the names & some of these folks are all over the place. But it sure is wonderful that you & the others help the 'tupid ones like me. I hope some day I can contribute to Something around here instead of just lurking & gawking. Yes, tim, it is a learning adventure. Now I shall go back to finding my perfect cup of joe & if everything goes as planned I shall be sipping tea with the best of them, gun powder & all!!

                  3. I've tried a lot of different electric models (including Mr. Coffee), plus non-electric Chemex with filters, Melita cones with filters and the french press. What I like the best is a stove top moka pot (ususally called an expresso maker in the US), stainless steel rather than aluminium., where the coffee is made not by dripping water into coffee grounds but by the passage of steam. Bialetti is the best known brand; the one I use is made by Laroma. You can make expresso by using a finer grind of coffee from Ily and tamping it down or you can make strong coffee by using a regular grind of coffee (ex. Starbucks packaged Italian Roast) and not tamping it down. It definitely becomes a slow food ritual, but one with wonderful smells while the coffee is brewing.

                    9 Replies
                      1. re: chuckl

                        chuckl, I guess you would say it is a very strong type of coffee. Please anyone, if there is a better defination, help chuckl out. Thanks.

                        1. re: cstout

                          I know about "espresso," but I don't know what "expresso" is. Espresso is much more than "very strong coffee"

                          1. re: chuckl

                            Expresso is French in derivation and espresso derives from Italian, both are in the Canadian Oxford Dictionary. Sorry but this is an international website, albeit, primarily American. As a Canadian, I prefer espresso in print and pronunciation, but can live with expresso. ;) They have the same meaning.

                            1. re: rosetown

                              Thanks, the reference was to a moka pot producing "expresso" apparently under the mistaken impression that you can make espresso using them if your grind is very fine. I thought it was some sort of term for faux espresso.

                              1. re: chuckl

                                It's true that 'espresso' is extracted at about 9 Bar - 1 Bar being atmospheric pressure at sea level. A moka pot extracts at about 1.5 Bar. So moka coffee doesn't meet the strict Italian definition of espresso. Still, it's very common to call moka pot extraction 'espresso'.
                                For those that don't know, the lore, surrounding Achile Gaggia, that he in the late 1930s, in pursuit of faster extraction to enable greater efficiencies, serendipitously, stumbled upon extraction at 9 Bar which produced the wonderful emulsion known as crema.
                                Back to 'expresso' - it's usage is declining rapidly - now used primarily by older folk like me - prior to the Seattle spawned second and third wave coffee revolutions that spread across N. America like a wild fire - and indeed the world.

                                1. re: rosetown

                                  rosetown, wow, that made my skirt fly up!! Wonderful bit of information there, how in the world do you folks know all these things? I guess that is what encyclopedias are for. Perhaps you are a chemist? Anyway, thank you. I do believe this is what chuckl was hoping to find out.

                                  1. re: cstout

                                    You sure know the power of six words followed by two exclamation marks - I have visions of the famous B&W photo of Marilyn Monroe standing over an air vent. Help, don't know if I can pick myself up off the floor!! - Thanks for that. :D

                      2. re: honu2

                        honu2, the stove top moka looks really nifty, but I too wanted to stay away from aluminum. When branching over to Stainless Steel, the pot looks like a perculator...I lhave lost that cute 2 piece thingy that impressed me so. I shall revisit the Bialetti & Laroma again. Thanks for the details. The choice of coffee is a big plus in getting that great cup.