French Press, Vacuum brew, Drip, Cold extracted, percolated, or other?
Hand poured Melitta--I've tried them all and think it's the best. There is a cone on the market that you can set to keep the grounds in the filter for the number of minutes you like, but I've never bothered.
I love all preparations, but lately we've been grooving on our Chemex in our house. We've been brewing Stumptown Holler Mountain, and serving it with homemade almond milk(you'll find the recipe right here on food52). Incredibly smooth and perfect. Almond milk froths really nicely too.
I'm sure we should do better but...it is what it is. We have a coffee pot that grinds the beans, has a timer, and a carafe that keeps the coffee warm for a long time (without it being on a burner). It's not fancy, it's not fussy, I drink it black, and I love it. And coffee is hot when my husband gets up at 5, when I get up at 6, and when I have one last cup before I leave for work. With little attention from me.
I rather miss good old percolated coffee, which is now consider a bad thing. (except for buffets and church socials).
We've also tried them all and settled on the French press ... for now. Now ask us about grinding.
I'm a die-hard French press girl.