On Thursday, 15 October 2020 at 13:13:31 UTC+1, T i m wrote:
On Thu, 15 Oct 2020 04:04:16 +0100, williamwright
wrote:

HOW I MAKE PERFECT COFFEE

Boil the kettle (because I don't watch it), then either let it cool or
add some cold.
Two heaped table spoons strength 4 ground coffee per mug of coffee in
the cafetiere. Just enough water to fill the mug or mugs. Stir. Wait no
longer than 90 seconds. Stir again, press the thingy, and pour.
50 secs for one mug at 850W in the micro. 90 secs for two mugs.
Single cream to taste. Sugar to taste (I have two teaspoonsful.) Stir well.

Level spoonful of decaff in a mug. Suitable quantity of oat milk.

( https://ibb.co/pKGqZqV )

Boil kettle and fill mug, stir, drink. ;-)

I prefer decaff coffee too (L'OR Decaffeinated Instant Coffee) but found if I used soya 'fake milk' it went funny, sort of coagulated.
So went back to 'normal milk' then by accident and then a little test I discovered if the temprature of the coffee was below ~62C
when adding the soya it didn't coagulate.
This came about after I was trying to work out why soya 'milk' was OK with tea but not in coffee, I guess with the tea bag
in the cup for a few mins allowed the brew to cool to about 60C before I added the 'milk'

Had fun using my 'laser' gun thermometer, which I also use for checking the bath water temperature and soup
and as many things I can find to use it on.






Cheers, T i m