3 ms·

Yep hotplates burn the coffee and I cringe when people say they need them on longer than 25m

• jtriangle 3y ago
  By many measures, drip coffee comes out of the machine pre-ruined, so I don't see the real problem with ruining it further when you have to drown it in heavy cream and sugar to make it palatable in the first place. But I'm probably a different person, I like the ritual of making my morning hot beverage of choice. It takes some time, sure, maybe even time that could be spent sleeping, but it also makes my day better to kick my sleep addled mind into gear doing a task it's done a thousand times instead of something actually challenging or important.
  • ChrisLTD 3y ago
    I love my fancy pour overs and specialty coffee espressos, and I still can appreciate a drip coffee made with clean water and fresh beans. I'm not sure why you'd say it's "pre-ruined".
  • Kirby64 3y ago
    Modern, good quality 'drip machines' are just automated pour over machines (Breville Precision Brewer, Technivorm Moccamaster, or any number other much cheaper options). Not sure why you'd call those 'pre-ruined' by any means. They can make pretty much just as good of coffee as a manual pour over such as a V60/Chemex/whatever.
• deadlydose 3y ago
  I share your cringe. While I don't use a drip coffee maker anymore, some of the burned flavor can be mitigated by placing 3 coins/pennies on the hot plate to limit contact between it and the carafe. It's worth the $0.03 investment.
• jeanofthedead 3y ago
  The MoccaMaster has a half-carafe setting that is basically just a lower hotplate temperature and it works well for me.