While water boils, fill coffee filter with ground coffee.
Pour over!
(I’m an impatient guy; my method is a lot quicker than my wife’s Aeropress… though I’ll bet hers has more caffeine)
Details: I used to use a teakettle over a gas burner, but now I use my wife’s electric kettle. And I use a cheap plastic holder to keep the #2 filter over my 16 oz mug.
I’ve long since become accustomed to the fact that any foods I buy are going to have some interesting things in them, but I’m going to assume my unground coffee has a little less of them.
Meanwhile, the pour-over process is going great, I’m glad I switched.
“… He found out the hard way from teaching entomology year after year after year, handling cockroaches — people used cockroaches as the lab rat for entomology labs — he got really badly allergic to them. So, he couldn’t even touch cockroaches without getting an allergic reaction. And because of that, he couldn’t drink pre-ground coffee,” Emlen shared. “And it turned out when he looked into it that pre-ground, you know, the big bulk coffee that you buy in a tin, is all processed from these huge stockpiles of coffee. These piles of coffee, they get infested with cockroaches, and there’s really nothing they can do to filter that out. So, it all gets ground up in the coffee.”
Not if you roasted your own…
Arbuckle’s Ariosa brand coffee was the coffee in the cowboy era. It was to the point of being genericized, “Gimme a cuppa Arbuckle’s.” Long before vacuum-packed cans, the Arbuckle brothers patented a process where roasted coffee beans would be coated with a sugar and egg white mixture to protect them from air and pack them in one-pound paper sacks.
Prior to that cowboys and travelers had to buy their coffee beans green, roast them in a skillet, and then grind or pound them with a hammer to make their coffee, a royal PITA. Today a roaster in Tucson offers Ariosa coffee but there’s no connection between them and the original Arbuckle Bros. and they don’t coat the beans with anything.