Always made a brew that was too bitter for me. I understand why they went the Cuban route and add sweetened condensed milk.

For pour over I use a V60 style holder with a reusable fine mesh filter. Seems to work just fine.

That said, when I know I'll want more than one cup or I'm brewing for a group, French press is the way to go (for me). And as someone else pointed out, it can do cold brew when that's the vibe.

I wish I could drink that stuff. Sadly, I don’t have the stomach for it. IDK why but I’ve I’ve tried Vietnamese style coffee at multiple cafes and it almost always ends in a tummyache. I just live with using a tiny disposable filter for my Aeropress.

This was new to me and I had to look it up: https://cafely.com/blogs/info/vietnamese-coffee-phin-filter

Is this in line with your experience? Unfortunately I won't be trying it in the near future, as my electric stove just blew up (well, being well-grounded thankfully avoided that, but there was a loud pop, sparks, and a large scorch mark on the wall behind it), so I need to sort that, first.

I also like my moka pot but usually I want drip equivalent, takes longer to drink otherwise I have too much.

Unfiltered coffee is also high in cholesterol, a simple paper filter catches most of that.

But I don't want to.

I do enjoy the Espro I have, very tight seal and fine filter. But my daily driver is cheaper, I just don't pour out the last bit and works fine.

I read what I could but was not convinced it's enough of a defined issue to change up for me, especially with zero cardiovascular issues. Open to future changes if the science gets more refined.

Word. Insert Pulp Fiction rant.

I get it, adding so much at a restaurant, but at home... Get better coffee.

Might be better without paper filter:
Paper-filtered coffee increases cholesterol and inflammation biomarkers independent of roasting degree: A clinical trial

I'd heard that filter paper really makes a difference and that seems to be the case:

https://nutritionfacts.org/blog/paper-filtered-coffee-and-cholesterol/

Not to say filtered removes all cholesterol:

perhaps paper coffee filters only achieve partial cafestol removal

So I guess it pays to know what you're drinking:

after a month of drinking two cups a day, their LDL cholesterol increased significantly, even though the coffee was paper-filtered. So, if you have high cholesterol despite eating a healthy diet, you may want to try cutting out coffee and then getting retested. Or, you can try switching to a lower cafestol coffee

It’s very true I make the thickest matcha for lattes. lil honey lil half and half MMM MMM

I never thought to do that with a filter! Yea it's always hard getting the grounds out of a French press. I would leave a little coffee in the bottom, swirl it around then quickly dump it.

I love the AeroPress though. There are some newer copies out there I'd like to try, but I've already been using mine for years.

i dont think so unless the metal is somehow releasing ions, which makes a cheap press. i found out that you should use a filter for a french press because of the cafestol, making cholesterol/ldl raise in your blood. i think its mostly because glass is cheaper than a metal one? has anyone noticed the difference?

the only concern for the french press, and moka? other than glass is that it doesnt filter the cafestol from the coffee, so you have to get a specific paper filter for it.

? although i think unlike PYREX glass, which is super thick borosilicate, is just super thin in a french press(cheaped out on making it thicker). also tell us which metal one you plan to get? im getting one that a paper filter will fit, im seeing several options.

Dude, it's just my opinion, take a chill pill. I just think it's weird that you would get decent beans, grind them, brew it with a french press and then hide all of the flavour by adding sugar to it.

The only reason you and "billions" think adding sugar is necessary is because you're used to it. Seriously, drink coffee without sigsr for a week and then try it with sugar again. You'll see what I mean.

Something being common does not imply that it's good. That's a logical fallacy.

If you want to not actually drink something that tastes like coffee, sure.

I had it in the fincas where they grow it in Panama, in the way the Panamanian farmers drink it. First, you take a big pot and fill it with water from the local stream. Then you throw in the beans, whole, and with the occasional cascara. You heat that pot up over an open campfire for a good long time until it’s steaming. Then, you dowse that out with as much sugar as you have on hand, until it’s nearly cloying.

And then you drink it with a smile on your face, damnit, because you need the calories, because you need the pick me up, and because some poor bloke who has poured his blood and sweat into those beans just offered it to you.