I started drinking coffee at age 12. I started with the Starbucks pre-mixed frappuccino beverages you get in the grocery store. Then I moved to the real Starbucks frappuccinos, mocha at first, then the coffee flavor. Soon the frappuchinos were too sweet, so I started ordering caramel macchiatos. I stayed steady on those for a good year or two, until my boyfriend introduced me to Peet’s. I started drinking a macchiato with caramel and two packets of sugar. Then I stopped putting in the sugar, and eventually moved on to lattes. I now drink drip coffee almost exclusively. I like it extremely strong and dark, with lots of cream and sugar. It has to be very dark coffee, though! Anything less, once the addition of cream and sugar, tastes weak to me.
My cafe of choice has also changed–I absolutely hate Starbucks. I can appreciate what they have done for the coffee business, and cafe culture, but their coffee is just terrible. Sorry Starbucks!
I was making my drip coffee with a regular machine, sometimes with a french press, until I first went to a coffee shop called Philz here in San Francisco.
Oh. My. Jesus.
Philz makes its coffee using drip cones exclusively. They also roast all of their own beans, and I have to tell you that one taste of that coffee and I was hooked. In my opinion, a ceramic drip cone creates coffee that is better than any espresso.
First, a few pointers.
1. Always grind your own beans. You can easily get a grinder for $10, probably less.
2. Use filtered water.
3. Use 3 TB of coffee to 8 oz of water.
4. Use beans that are dark and shiny in appearance. I don’t think there is anything particularly documented about this, but that is how I choose beans and my coffee is always awesome!
You will need:
A teapot.
Your mug of choice.
A ceramic coffee dripper (mine is from Beehouse).
Coffee filters.
Cream and sugar.
Coffee beans!
Set a pot of water to boil. You should boil 3 times the amount of water that you need. While you wait for the coffee to boil, grab a mug and put your desired amount of cream and sugar in it. Microwave it for about 30 – 45 seconds.
Grind your beans. For this style of brewing, the beans should be a medium grind, about the texture of coarse sand.
Put the ground beans into a coffee filter, and put it all in the cone.
Set the cone onto the mug.
Pour 8 oz of water into a measuring cup, preferably a glass pyrex one.
Pour just enough water onto the ground to allow them to expand, and stir the grounds. Then slowly add the rest of the water.
Stir the grounds gently as the coffee drips. You don’t have to stir consistently, just a few times to make sure the grounds and the water are mixed.
Stir your finished coffee, and enjoy!
I guarantee that this will be the best cup of coffee you have ever had! I should know; I’m obsessed!
❤ Stef
Dinner Love. 
yes! love this post. i agree that cup-at-a-time is the BEST way to make coffee. i will not settle for anything less since i moved to sf. BUT! i disagree about the filtered water. i think tap water (in SF) is fine.
and i do love philz but have you tried blue bottle? our favorite beans are 3 africans, bella donovan, and giant steps. i also am a huge fan of full bodied, strong, hearty, kick me in the ass coffee (which those 3 pretty much are).
i also disagree about what to add to your coffee, but i know that’s soooo personal. first thing in the morning, all i want is a teaspoon + ‘a bit’ of turbinado sugar. if i get coffee in the afternoon, however, i often want something creamier- i like a shot of vanilla soymilk or plain ole cream. if it’s after dinner, i’m ONLY going to order an espresso (maybe a double if there’s fun to be had later on), and i will only put 1/2 teaspoon sugar in it. that’s IT! don’t f w/my espresso yo.
🙂
love your blog.
*f.
ps
forgot to say: i hate starbucks too. bleh. BURNT BEANS.
and, i love that you have measurements here, cause i would need it for anything that’s not coffee… i can just ‘tell’ how much. i’m so annoying to anyone else when they ask bean/water/cup ratio. just let me make it for you!
I have indeed tried Blue Bottle. I prefer Philz, actually. Though I always buy my beans from Falletti–they have beans from a co-op called Pachamama, and I love their Vienna roast.
I agree about the espresso. After dinner is espresso time, no questions asked!
Yeah, Starbucks sucks. I think it has gotten even worse in the last five years. Tragic.
You lied. In high school you had Major Dickason’s blend in the mornings. With Mocha Mix. Yep.
Up here in coffeeland we have Stumptown, and also Raven’s Brew. I love the dark, low acid coffees they make. Three Peckered Billy Goat, and Deadman’s Reach. Delicious.
Also, why paper vs. a gold tone cone filter?
A paper filter prevents very fine sediment from seeping into your coffee, and a gold mesh filter will not. You can buy hemp or muslin reuseable filters, which I think are much better than the mesh ones.