Ilmi

I agree with you. Iced coffee brings out more flavor that can’t be found in hot coffee. I prefer iced americano when brewing arabica beans,

If you have that grinder, you can start brew the coffee using pour over. It will gives you richer taste. This video from James Hoffmann can be used as a guideline: https://www.youtube.com/watch?v=AI4ynXzkSQo

I’ve been inclining to try Hoop for so long, and this video gave me the nudge. I bought it a few weeks ago and used it constantly. As advertised, Hoop is very easy to use, and I can brew until 300mL of coffee in one go. Fortunately nobody at home is as addicted to coffee as me, so I don’t have to share. One caveat to Hoop is grind size, if I go finer it will reduce draw time, too coarse will makes the coffee empty. So finding the right size is the key. So far this is the easiest brewer I’ve used. Clever dripper is second, Hario switch is third. Others (Kalita, v60s, AeroPress, etc) come next.

Salty in espresso means underextracted coffee. Many factors play there: such as grind size, pull time, tamping method, and water temp. A good espresso taste balance, you got the acidity and bitterness in sync, and give you sweet creamy taste.

Note: pourover methods usually more forgiving and give you better taste. I suggest you try those methods for your black coffee.

I’m using clever dripper for my manual brew, enjoying coffee bean from West Java, Indonesia. Still pulling a double shot once awhile, just when I need a (stronger) quick fix.

It’s Indonesian coffee, Sunda beans (West Java), very sweet, especially if brewed using clever dripper.

Do you mean coffee bean from the US? I live in Indonesia, and I do have a lot of recommendations. But I don’t know whether they can ship it to US.

Yes, Mugen is fantastic brewer. It’s a “low by-pass” type, producing smooth brew. And the pour can be continuous. Here’s a picture of it.

I’m using 60g/L, the best ratio in my opinion. I grind it using Timemore C2 and brew it using Hario Switch.