Why can't both be my true love? I don't judge when it comes to serious things like coffee.

I prefer the drip method. Personally, I like my coffee grounds 'filtered' thoroughly from the drinking of it. I've owned a french press before, I sometimes had to re-do my coffee because I was impatient. Must have coffee!

I like them both, but the main advantage of the FP for me is that once you mix the water and grounds you can walk away for a few minutes. Pourover drip requires you to be standing there the entire time.

I'm a recent convert to the drip method, but have always loved the French Press for its sheer elegance. Luckily they can both hold a coveted place on my counter next to my electric kettle. Not sure why I have to choose one over the other.

Why can't coffee snobs see the beauty in each brewing method? Diversity in each step is what drew me into the coffee scene and why I stay. So many different types and styles of coffee and we learn more each year. Celebrate the differences instead of fighting over the details.

I, go back and forth on the coffee issue at home. Somedays we use the espresso machine (80% of the time), other times we like it long and slow so we use the Chemex and when we just like a nice strong pot of coffee the French press makes an appearance. Different cravings demand different ways of doing something. :)

Chemex if I'm drinking coffee with someone else, aeropress when I'm preparing coffee for myself. Both produce outstanding coffee. The only method I'll never return to is the old "mr coffee", which in my experience never got the water hot enough, or kept the wet grounds hot enough.

even though I just gave up coffee this week (scary, I know) I am a french press person.

I have a french press at home & have been blooming the beans in it, by pouring the water in a bit at a time. I do about 1/4 full, swirl the mix around & wait a minute, then fill it up with the rest of the water, set the timer for 5 minutes & wait. If I'm feeling really picky, I will strain the coffee thru a filter into the mugs. I'm not usually that picky in the am, so I mostly just pour it in the mugs. Delicious. Having freshly roasted beans from the local shop makes a big, big difference. I will drink the k-cup or drip coffee at other's homes & not complain though. At least not out loud :)

I'm a FP girl all the way. The only thing that concerns me is there is no filter to remove some of the oils that cause bitterness (and that oil can also lead to heart disease - let's face it... cholesterol is cholesterol). I try to use a larger grind to reduce the amount of oil released. Like @tallsarah, I "bloom" the coffee by adding just enough water to cover the grinds, stir gently and give it a minute, then add the rest of the water. I really do think it makes a difference!

Next on my coffee to-do list: Master Turkish coffee.

We use a Bialetti (stovetop espresso) during the week and a French press at our weekend house, and if I'm on my own making just a single cup of decaf during the week, I use a cone with paper filter. They're all good methods. I think what matters MUCH more is buying good, fresh beans and grinding them properly for the method you use.

I have also recently been enamoured by the pourover method. I find it charming to watch the grounds bloom and steep, then drain away. Maybe it's that inner fascination with how a regular coffee maker looks when the lid is closed that makes this so interesting for me though. I personally prefer the filter to the french press, which I also have, and I find it to leave more sludge in the bottom of my cup than I'd like. Filtered coffee is clean tasting. This is entirely a matter of personal preference of course. I think all types of coffee brewing are fascinating.

I just switched back to making coffee at home (terrible stuff at work got to be too much, plus easier to store the heavy whipping cream for it at home). I use drip method for single cup using a diy setup. I've tried a bunch of different coffee makers and I would just leave them and let them get gross. My method forces me to clean up when I'm done so it's nice.

PVC flange rests on top of the cup with a large food safe funnel with my filter/grounds on top (already had all the pieces). I can put enough water in the funnel that it will fill the cup in one go. The pvc never touches any food ( I cleaned it before i used it) so I just have to wash a funnel which takes about 2 seconds.

If I needed to make more than 1 or 2 cups regularly I'd probably go for a chemex. I want to get one but haven't gotten the go ahead from the Mrs.

Oh, Nicodemusbc, that's a *great* point about the clean-up. We are TERRIBLE about not cleaning our coffee-making stuff promptly. With the French press at weekends it's not so bad because it sits at most overnight until the next morning. But during the week we don't make coffee every day, so the Bialetti often sits for days, neglected, as the coffee grounds in it turn into a solid block... I have to say that cleaning out both the Bialetti and the French press is one of my least favorite household chores...

French press if I'm sharing with my husband, because it makes two large cups in one go. Pourover method if just one of us wants a cup (because the other is having tea, etc.)

I like FP because it's easy and I like the oil in my coffee. Also, it's dishwasher safe--a big deal to me.

Deanna (Silly Goose Farm) - Coffee oil does not contain cholesterol (plant oils don't). But unfiltered coffee does contain cafestol, which can raise your cholesterol levels by a small amount. But it also may be an antioxidant. There are a lot worse things out there, food-wise, to avoid. If you eat a balanced diet, cafesterol is nothing to worry about. Especially if you consider all the people in Europe who use French Presses who don't die of heart attacks.

*cafestol not cafesterol

I like both, but I'm a ChemEx/Melita girl.

I love my Clever Coffee Dripper. You get filtered coffee without the constant tending a pourover usually requires. And it makes a fantastic cup of coffee.

Stam487 -- I am a ChemEx/Melitta girl too! Melitta when I'm only making coffee for myself, Chemex when the BF wants some too. Pour-over for the win :-D.

I just use an inexpensive plastic filter cone and my coffee tastes a zillion times better than when I make it in our standard coffee-maker. I have a french press collecting dust somewhere in my cabinet...

Ristretto beans in the mokapot is the current brewing method. For crowds the frenchpress rules.

Both? Chemex was my go to for a long time, but with a toddler around the time involved wasn't working so well so I switched to french press since I can walk away while it brews. Love both. The cleaner flavor of the filtered chemex coffee is great and works really nicely for iced coffee, but the richness of the fp is great too. If time weren't an issue I would probably switch back and forth depending on my mood.

As an Australian, I have never had either. It's always a flat white or latte from the coffee machine. Here it seems people either drink instant (blugh) or from the machine- espresso with textured milk.

Another Australian here - I find espresso much nicer than the brewed or drip coffees, and don't drink instant. If I can't get an espresso coffee I normally have tea instead.

We just purchased an "Isomac Tea" espresso machine after our sunbeam machine died and it has been great for making all types of cafe quality coffees at home.

French press with this beauty.

Both! I use a plastic Melitta thing and cloth filter for my morning cup because that way I can make enough to fill a 2-cup mug, and FP if I have guests, or want one small, strong cup. The problem with the big FP is that I just fill it up because I'm not sure how to estimate partial quantities, and then I drink far too much coffee, but I have two make two cups with the small FP and that's too much work. I am pretty grateful that I've managed to collect 3 different coffee makers, though ;)

Neither/both. I use an Aeropress, which combines both methods. It's tasty and supereasy to cleanup.

I'll be honest-- I just think a chemex is one of the most beautiful things I've ever seen, and I swoon every time I spot one in a coffee shop. But seeing as how I cringe if I forgot to set the timer on my percolater the night before, it seems a little high-maintenance for my morning cup (or three).

And definitely not a french press fan, especially as I have neither a garbage disposal nor a dishwasher. Huge mess every time.

Is the drip method/percolator popular outside the U.S? The last time I saw a percolator in Australia it was the 80s, and friends that travel to the U.S say the coffee there is terrible coming from a pre-made pot.

Personally, I've switched to cold brewed for all but an occasional cup. It's that much better.

I used to use a Chemex when I hot brewed coffee, and continued to use it when I first started cold brewing.

I currently use a french press for rapid initial filtration, followed by a trip through a paper cone filter. I have a filter basket scavenged from an automatic drip coffeemaker that sits over a large jar, because in the Chemex, most of the filter surface is pressed against the upper cone of glass, which makes it painfully slow to filter, and isn't very efficient use of filter paper. I make about a two week supply of concentrated coffee each time.

But my answer is both: I use french press and drip for virtually all the coffee I drink.

I love my Eva Solo-wonderful coffee and simple design.