I enjoy coffee many ways. I often drink it black, but I also have been known to have it with unsweetened soy milk and usually agave/maple syrup in addition to that. However, I noticed that using both soy and a sweetener makes it taste kinda “overwhelming.” This morning, I put some agave in my coffee but I put no soy, and it tastes much better. Bottom line is that I can enjoy coffee either black or with sweetener OR milk/creamer, but I can’t do both sweetener and milk/creamer. Now, that I can’t get with.

  • CodingCarpenter@lemm.eeEnglish
    4·
    5 months ago

    If you’re using the filters afterwards as compost it’s perfectly friendly. The entire thing is just unbleached paper and coffee grounds it’ll make your garden shine

      • Cutecity [he/him]@hexbear.netEnglish
        5·
        5 months ago

        I don’t have one but from my understanding, it’s basically that but instead of having super boiling water dripping wherever in a pile of grounds and seeping through at an arbitrary rate, it’s you choosing a proper lower temperature, wetting the grounds completely in a controlled manner and the coffee seeping through at a studied rate guaranteed by the shape of the design

      • CodingCarpenter@lemm.eeEnglish
        3·
        5 months ago

        Sort of. But it involves a ton more control over every aspect letting you really bring out the flavor of the coffee. Also you tend to grind smaller so extraction takes more time.