I finally figured out how to get the new coffee machine at work to give me a coffee I like.

First, couple ounces of whole milk, warmed in the microwave ( the 'milk' in the machine is half sugar)

1x strong coffee, when it starts spitting out water catch that in a different cup & throw it down the sink.

1 or 2x espresso

1 or 2 shots of the 'milk' to sweeten it.

Pretty close match to my moka pot, but let work pay for it. The old coffee machine was trash. This one grinds whole beans, it makes good espresso and good coffee.

With a cup. Made some just now and added cream

With a teaspoon of warm sweeened condensed milk and French vanilla cold foam

Got a small moka pot recently. I load it up with Cafe bustello (pre-ground, I know I'm the devil) and a mug full of water the night before. I wake up and hit the electric range to high, and in about a minute I got some damn good coffee. If I want another, I just sit it in a dish with tap water for a couple seconds and I can load up a second time.

I've pretty much settled into a routine with my chemex - reasonably easy to get good results for two people twice a day. Hand ground beans from a few local places and I always try to bring home some more interesting beans if I travel. Occasionally I'll bring out my aeropress or french press.

I've seen a bunch about the cafelat robot and if I could get my hands on one I'd buy it, surely someone has one they don't use enough to justify keeping?

This will sound like blasphemy. I would prep a concentrated shot of Peet's Major Dickason via an aeropress and have it over a scoop of vanilla bean ice cream.

I usually drink it, though I've been curious about taking it intravenously.

I use French roast in a moka pot at home in the morning and order a cappuccino if I'm out and about. A friend gave me a dusty Gevi espresso machine that I haven't had the energy to clean up and experiment with.

Pour over in the AM.

For the occasional afternoon - soup for the ultralights, cuccumella when time permits for medium roasts.

In the evenings I've typically done decaf in a flat bottom, but I've been playing with finer grinding and a v60 for this with promising results lately!

I am drip filter of some south american blend. Norwegians like coffee with much acid.

Not sure i understand all the words you ise, but i really like the energy and enthusiasm :)

My favorite way is just to use my manual burr grinder and a moka pot. Sometimes I'll have it with condensed milk for a Vietnamese style coffee. Usually it's just the Moka and milk with sugar.

I still remember a perfect cappuccino I drank in a cafe in Amsterdam. I loved it so much, I went back for more a couple of days later. Turns out, they roast their own beans and they might get it perfect or… not. I wasn’t able to finish my second cappuccino. I never set foot there again, but the first cup still appears in my dreams.

Usually anally