They're sharing their favorite methods for the perfect brew.

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Credit: Jonathan Lovekin

Looking for ways to become a more confident cook at home? Our food editors are here to help. Each week, we shine a spotlight on the exciting things happening in the Martha Stewart test kitchen. Our editors will share their best cooking tips, favorite products, new ideas, and more in our weekly series, Out of the Kitchen.

Like many of us, our food editors need a good amount of caffeine to get their days going. While some of them are loyal to a specific kind of coffee bean or brewing method, others aren't as particular. In the test kitchen, our editors get to make their own handcrafted espresso beverages on a Breville espresso maker ($899.99, williams-sonoma.com), but at home, they use different machines.

"These days, I enjoy French press. I also love a good classic cup of drip coffee as long as it's strong and very, very hot," says senior food editor Lauryn Tyrell. Food director Sarah Carey enjoys her first (and only) cup of hot joe while reading emails in the morning. "I use a Melitta—a method of pour over ($4.99, bedbathandbeyond.com)," which she shares with her wife, Maryann. "I grind one full grinder of dark roast beans, then boil water. I use five- to six-ounce cups of water with this amount of grounds (one cup of grounds makes approximately five "cups")," Sarah explains. In the summer, she makes coffee a day in advance and chills it, then drinks it cold with a little bit of milk.

"I'm definitely grateful to be able to enjoy my coffee in the morning instead of racing to get it made before heading out the door," says assistant food editor Riley Wofford. Lately, she's been drinking iced oat milk lattes made using espresso brewed in her own Breville Bambino Plus ($499.95, williams-sonoma.com). She adds that she's embracing the extra time at home during quarantine because she can slowly enjoy her coffee.

So, up your coffee game by taking a page out of our food editors' coffee handbook.

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