According to this, paper drip coffee is healthiest way to brew.

2-3 Cups a day is optimal for health benefits -- which are cardiovascular, neurprotective, and diabetes.

Coffee shown to reduce risk of some diseases by 16% due to polyhenols.

Best to drink before noon or disrupts deep sleep.

Or switch to decaf later in the day.

Never used paper drip method.

May start using it now.

2 minutes ago, save the frogs said:

Never used paper drip method.

May start using it now.

I use a paper filter in my moka pot, stops the cholesterol people fear, 100 for 15 baht

1 minute ago, scubascuba3 said:

I use a paper filter in my moka pot, stops the cholesterol people fear, 100 for 15 baht

How do you put a paper filter in a moka pot?

It doesn't burn with that intense heat?

16 minutes ago, save the frogs said:

How do you put a paper filter in a moka pot?

It doesn't burn with that intense heat?

No burning, i use it to remove any sediment, the cholesterol thing is a bonus i guess. You put it on the underneath of the top chamber, works perfectly

Edited August 31Aug 31 by scubascuba3

You're a Moka Pot guy, huh?

Those things are cool. The sound of brewing coffee is bliss.

Cone filter and water temp @ ~93c/200f, depending on how much is being made, fill the cone with water about halfway drain and repeat 4x’s, then fill full and don’t stir the grounds.

Had to look up Moka pot, it's a poor man's peculator that's great for camping. I've always used a drip coffee maker with a filter.

I might take this guy's advice and start switching to Decaf after 10 AM.

10 minutes ago, EVENKEEL said:

Had to look up Moka pot, it's a poor man's peculator that's great for camping. I've always used a drip coffee maker with a filter.

Drip coffee is abit old school, it's the old American way, the only way they knew how.

One of the great things about moka pot is you get the size that suits you, for 1 or 2 people etc

Edited August 31Aug 31 by scubascuba3

54 minutes ago, save the frogs said:

paper drip coffee is healthiest way to brew.

Sadly, working for an American company, mostly American co-workers, drip coffee is only on offer.

It's black filth, Americans no nothing about coffee.

Edited August 31Aug 31 by SAFETY FIRST

2 minutes ago, scubascuba3 said:

Drip coffee is abit old school, it's the old American way, the only way they knew how.

One of the great things about moka pot is you get the size that suits you, for 1 or 2 people etc

Quite possibly right. I always eyeball the 50K baht expresso machines at the mall. But then I'd have to be trained in usage. The moka pot is just a perculator. Used the large one for selling coffee at the market yrs ago. Just because we could make a large amount at one time.

5 minutes ago, SAFETY FIRST said:

Sadly, working for an American company, mostly American co-workers, drip coffee is only on offer.

It's black filth, Americans no nothing about coffee.

Yes they do. I've still got my Shipley's Donuts coffee mug. Three cinnamon sugar cake donuts and a mug of fresh drip-brewed Folger's Joe to go. Followed by a blissful commute down I-59.

I work offshore and some of the vessels still have commercial-grade drip brewers in addition to the new, fancy frothy coffee and espresso squirters. If your filter machines are delivering "black filth", have a word with the catering crew (who are virtually guaranteed not to be American), to refill and refresh the drip feeder more frequently.

That's what I get them to do and I'm not even the "safety guy".

Edited August 31Aug 31 by NanLaew

21 minutes ago, EVENKEEL said:

Quite possibly right. I always eyeball the 50K baht expresso machines at the mall. But then I'd have to be trained in usage. The moka pot is just a perculator. Used the large one for selling coffee at the market yrs ago. Just because we could make a large amount at one time.

Buying a machine definitely doesn't guarantee a good coffee same as buying good coffee beans, i know shops who can't make a decent coffee

tiurkish coffee is full of debris do they worry?,no

20 hours ago, SAFETY FIRST said:

Sadly, working for an American company, mostly American co-workers, drip coffee is only on offer.

It's black filth, Americans no nothing about coffee.

Guess you haven't been there, as things have come a long way since drip. Every possible method, variety, and combination has been there for decades. We're as freakish about coffee as anyone on earth. Tea also. Some companies have a basic coffee maker in their break rooms yes, but there are hundreds of thousands of break rooms.The US ranks third in coffee shop locations behind China and Indonesia, and some like Starbucks, Dutch Bros, Dunkin, Peets, and Caribou started there. Some before you were born.

Edited August 31Aug 31 by fredwiggy

20 hours ago, NanLaew said:

Yes they do. I've still got my Shipley's Donuts coffee mug. Three cinnamon sugar cake donuts and a mug of fresh drip-brewed Folger's Joe to go. Followed by a blissful commute down I-59.

I work offshore and some of the vessels still have commercial-grade drip brewers in addition to the new, fancy frothy coffee and espresso squirters. If your filter machines are delivering "black filth", have a word with the catering crew (who are virtually guaranteed not to be American), to refill and refresh the drip feeder more frequently.

That's what I get them to do and I'm not even the "safety guy".

Shiplet's makes decent cofffee, as does Dunkin, which surprises some.

20 hours ago, EVENKEEL said:

Quite possibly right. I always eyeball the 50K baht expresso machines at the mall. But then I'd have to be trained in usage. The moka pot is just a perculator. Used the large one for selling coffee at the market yrs ago. Just because we could make a large amount at one time.

True that, it's still a skill to make a good cup, no matter what method you use. From 50K to a Moka, they can all be good with the right beans and skill. I had some of the best coffee in my life in Vietnam in small shops with Moka's and small machines. Wish I had one now.

Drip coffee is abit old school

Actually just the opposite

Moka pot is old Italian method

Non-scientific

The kids get into science with pour over.

Temperature, bloom, 2nd pour, 3rd pour

Weight of coffee beans

Weight of water poured

It's all science

BTW, Americans absolutely do not use the pourover method

Historically they used the drip coffee maker, much worse than pourover

If you're comparing low quality drip coffee with high quality beans in a pourover --no comparison.

I can give you the name of a coffee shop in LA where supermodels hang out and they do pourovers in beakers with thermometers.

The owner is Columbian and the coffee is small farm, single source.

Tastes like honey, blueberry, oranges, etc

You can't put all Americans into one box.

Of course there's people who buy "gas station" drip coffee because it's cheap.

Moka coffee is burnt. It doesn't taste as good as pourover.

I used to do Moka. It's so outdated. 😄

3 minutes ago, SiSePuede419 said:

Drip coffee is abit old school

Actually just the opposite

Moka pot is old Italian method

Non-scientific

The kids get into science with pour over.

Temperature, bloom, 2nd pour, 3rd pour

Weight of coffee beans

Weight of water poured

It's all science

BTW, Americans absolutely do not use the pourover method

Historically they used the drip coffee maker, much worse than pourover

If you're comparing low quality drip coffee with high quality beans in a pourover --no comparison.

I can give you the name of a coffee shop in LA where supermodels hang out and they do pourovers in beakers with thermometers.

The owner is Columbian and the coffee is small farm, single source.

Tastes like honey, blueberry, oranges, etc

You can't put all Americans into one box.

Of course there's people who buy "gas station" drip coffee because it's cheap.

Moka coffee is burnt. It doesn't taste as good as pourover.

I used to do Moka. It's so outdated. 😄

Many Americans use the pourover method. Every time I go to my daughter or sons and a few friends houses they do. Especially at home. Shops use the drip method. The drip and pods are quick for a run to work with your coffee in hand. At home when they have time, they'll use pourover. One has a Kalita. another a Chemex.

Millions of people have become coffee at home makers using modern methods over the last couple of decades. Many coffee shops also use it. Small shops without a lot of traffic make it that way, 3 I visit when I'm back home that are out of the city do. When I'm driving around the Hill Country outside San Antonio and Austin I'll stop at these small shops just to try them at least once.

Edited August 31Aug 31 by fredwiggy

On 8/31/2026 at 7:42 AM, save the frogs said:

On 8/31/2026 at 7:42 AM, save the frogs said:

According to this, paper drip coffee is healthiest way to brew.

2-3 Cups a day is optimal for health benefits -- which are cardiovascular, neurprotective, and diabetes.

Coffee shown to reduce risk of some diseases by 16% due to polyhenols.

Best to drink before noon or disrupts deep sleep.

Or switch to decaf later in the day.

Agree 100% and have always used drip and always abide by the Noon rule (though rarely drink coffee after 10 am).

SS French Press, very fine grind, then pour through paper filter. 2 reasons ...

... catch the cafestol & kahweal

... catch the very fine grind. which steeps faster, plus defective grinder only has 1 setting, which works for me & wife, as she still uses the espresso machine.

O&A, use the Clever Dipper (clone) w/ paper filter