The truth? It has very little to do with Russia and everything to do with American church socials, bridge clubs, and grandmas who knew that clove and cinnamon simply made everything taste better.

Also, the traditional version is basically a space-age sugar bomb. Tang orange drink, lemonade mix, and spiced tea packets, all dumped into a jar. Delicious? Yes. A blood sugar spike waiting to happen? Also yes.

So let’s fix that.

What Is Russian Tea, Exactly?

Quick primer before we get into the recipe. 

Russian tea (also called “friendship tea” or “spiced tea mix”) is a powdered drink mix made from instant tea, citrus fruit powders, and warm spices like cinnamon and cloves.

Stir a couple of spoonfuls into hot water, and you get something tangy, warming, and oddly addictive.

Best part? It’s dead simple to make from scratch, which means it’s also easy to control exactly what goes into it. 

Why Go Sugar Free?

Look, we’re not telling you to give up joy. But if you’re diabetic (or borderline diabetic), watching your carbs, or just cutting back on sugar, you shouldn’t have to miss out on this cozy beverage.

The good news is that this sugar-free Russian tea swaps out the sugar without killing the flavor. The spices do the heavy lifting, and a good sugar substitute handles the sweetness. 

When you make it yourself, you know exactly what’s in it. No hidden sugars and no mystery ingredients.

What You’ll Need

For the tea mix:

• 1 cup unsweetened instant tea powder (plain, unflavored)
• 1 cup Tang sugar-free orange drink mix, or any sugar-free orange drink mix you can find
• ½ cup sugar-free lemonade mix (Crystal Light works great here)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ¼ teaspoon nutmeg
• ½ to ¾ cup granulated erythritol or monk fruit sweetener

To serve:

• 8 ounces hot water (boiling water works best for dissolving the mix cleanly)
• 2–3 heaping teaspoons of the dry mix per serving size

The original recipe relies on Tang orange drink, but the sugar-free version is just as vibrant. Tang sugar-free mix keeps the flavor profile authentic without the added sugar. If you can’t find it, other sugar-free orange drink mixes do the job just fine.

A Note on Sweeteners

Not all sugar substitutes are the same. Erythritol is probably the most popular. It measures almost cup-for-cup like sugar, it doesn’t leave a weird aftertaste, and it dissolves reasonably well in hot liquid.

Monk fruit sweetener is another great choice. It’s slightly sweeter than erythritol, so you’d use a touch less.

Avoid stevia-only blends if you’re sensitive to bitterness. The citrus and spice in this mix can sometimes amplify that metallic edge that stevia has. If you love stevia, though, go for it. Just taste as you go and adjust accordingly.

Start with ½ cup of your sweetener. Mix everything together, dissolve a couple teaspoons in hot water, and taste it. If it’s too tart, add more.

How to Make Sugar-Free Russian Tea

It’s so simple. Here we go:

Step 1

Add all your dry ingredients to a large bowl. Whisk thoroughly until everything is evenly combined, and no clumps of spices remain at the bottom.

Step 2

Transfer the finished spiced tea mix into an airtight container or a zip top plastic bag. Mason jars are perfect. Wide mouth, easy to scoop from, and they look good sitting on a counter.

You’ll end up with roughly 2 to 2½ cups of mix, which is enough for a couple dozen servings. 

Step 3

Ready to drink? Heat water until boiling. To make a cup, add 2–3 teaspoons of the mix to 8 ounces of hot water. Stir well. Taste. Adjust.

Variations You Can Try

The base recipe is great on its own. But once you’ve made it a couple of times, here are some ideas worth trying:

• Spiced Tea: Add ginger for a fuller, spicier flavor.
• Holiday Tea: Drop in a cinnamon stick or a few crushed sugar-free cinnamon candies for a festive drink.
• Adult Drink: A splash of spiced rum turns this into a cozy evening drink.
• Citrus Boost: Mix in powdered lemon juice, tangerine juice powder, or other fruit powders for a brighter finish.

When to Serve

Russian tea is a classic winter beverage, but honestly, it works year-round. Serve it in a steaming mug in winter and as a sugar-free iced tea in summer. It’s that versatile.

It’s also fantastic for gatherings. Make a big batch of the dry mix, set it out next to a tea kettle and a stack of mugs, and let people help themselves. 

And because it’s sugar-free, it makes for a delicious diabetic drink. 

How to Store

Keep your mix in a sealed jar at room temperature. It’ll stay fresh for two to three months easily, though we doubt it’ll last that long.

If you’re making it as a gift (and this makes a genuinely lovely gift), portion it into small, dry jars, tie a ribbon around them, and include a little card with serving instructions. 

Other Ways to Use Your Russian Tea Mix

Mugs of hot tea are the obvious answer, but don’t stop there.

Pour it over ice with cold water for a surprisingly refreshing iced drink. Stir a spoonful into hot apple cider for an extra layer of spice. Mix it into a smoothie if you’re feeling creative.

You can even use it as a dry rub for meat. The citrus and spice combination works beautifully with pork or a chuck eye steak, which sounds strange but absolutely isn’t.

The Final Scoop

Sugar-free doesn’t mean flavor-free. This Russian tea mix is proof of that. It’s warm, tangy, spiced, and satisfying. Everything the original is, minus the sugar rush.

Make a big batch, keep it on your counter, and reach for it every time you want something cozy without the guilt. Which, depending on the kind of week you’re having, might be every single day.

The post Sugar Free Russian Tea Recipe: All of the Cozy, None of the Guilt appeared first on Brew Me Like That.

Just a clean, balanced cup of pour-over coffee that shows up and does its job beautifully.

If you’ve ever wrestled with a tricky pour-over method, the Kalita Wave might feel like a breath of fresh, caffeinated air.

So grab your favorite mug. Let’s dial in the best Kalita Wave recipe and make it taste like something you’d happily pay for at a specialty coffee bar.

Why the Kalita Wave Is Different

Before we brew, let’s take a quick moment of appreciation.

The Kalita Wave isn’t just another pour-over brewer. Its flat bottom design and signature filter shape (those wavy ridges on Kalita wave filters) create a more even extraction.

The result is less guesswork and more consistency.

Unlike cone brewers like the Hario V60, the Kalita’s flat-bottom filter and three small filter holes help control water flow, keeping your brew bed nice and stable.

It’s the kind of setup that makes you look like you know what you’re doing.

What You’ll Need

You don’t need anything too fancy, just a few essentials for a proper pour-over brew.

• Kalita Wave dripper (Kalita 185 or Kalita Wave 155)
• Kalita wave filters (Yes, the ridged ones. Don’t substitute random paper filters!)
• Fresh coffee beans
• Burr grinder (like a Baratza Encore or Comandante C40)
• Gooseneck kettle (a Bonavita gooseneck kettle works great)
• Digital scale or kitchen scale
• Mug or brew vessel
• Hot water (ideally third-wave water or filtered)

The Golden Ratio (Coffee: Water Ratio)

Let’s keep this recipe simple and delicious.

When you’re using a Kalita Wave, the perfect coffee-to-water ratio is 15 grams of coffee to 250 grams of water. That’s your starting point for a single cup of coffee.

You can scale it up, but this ratio consistently produces a smooth, almost nectar-like cup when everything else is dialed in.

Grind Size Matters

Your grind setting is one of the biggest levers you have. Don’t ignore it.

Set your grinder to a medium-fine grind. This is somewhere between table salt and sugar.

If you make it too coarse, your coffee bed drains too quickly. On the other hand, if it’s too fine, and your brewing time drags. You’ll have bitter coffee.

If you’re using a Baratza Encore, aim for the middle range. With a Comandante C40, stay in that medium-fine zone.

Step-by-Step Kalita Wave Recipe

Let’s brew.

1. Prep Your Filter Paper

Place your Kalita Wave coffee filters into the dripper and rinse thoroughly with hot water. This removes any papery taste and preheats your brew vessel.

Dump the rinse water and start fresh.

2. Add Coffee

Weigh out 15 grams of whole-bean coffee using a kitchen scale or digital scale. Grind the whole-bean coffee fresh and add it to your dripper.

Give it a gentle shake to level the coffee bed. Remember, a flat bed means even extraction.

3. Bloom (Don’t Skip This)

Start your timer.

Pour about 30 to 40 grams of water for your bloom pour, making sure all the coffee grounds are saturated.

Use a spiral pour in concentric circles, starting from the center and moving outward. Let it sit for about 30 to 45 seconds.

This blooming process allows trapped gases to escape and sets up a better extraction. You can gently swirl the dripper if needed to make sure everything is evenly wet.

4. Try Pulse Brewing Magic

Now we move into the pulse brew method, one of the easiest ways to control your brew process.

Pour in stages instead of all at once. For instance, you can pour in 50g increments until you finish at 250g.

Keep your pours steady with a slow spiral pour, maintaining consistent water flow. Avoid pouring directly onto the filter walls and focus on the coffee bed.

5. Check the Total Brew Time

Your total brew time should land around 2 1/2 to 3 minutes. For me, dialing in the brew time is how you move from “pretty good” to “wait…this is amazing.”

Quick tip: If the total brew time is too fast, your grind is too coarse. 

The Importance of Water Temperature

Water temperature is key to the perfect brew. Too hot, and you risk over-extraction. Too cool, and the cup can taste flat.

For best results, aim for a water temperature of around 207°F (97°C). If you don’t have a thermometer, a good tip is to bring your water kettle to a boil and let it sit for about 30 seconds.

The Small Tweaks That Make a Big Difference

These simple techniques can make a huge difference in your final brew.

• Adjust Your Coffee Dose: Want a stronger cup? Increase your coffee dose slightly. Just keep your coffee: water ratio consistent.
• Try Different Beans: The Kalita Wave shines with specialty coffee, especially lighter roasts.
• Play With Pour Style: Switch between a spiral motion, pulse pour method, or even fewer pours. Small changes in your pour-over method can reshape the entire cup.

Common Mistakes to Avoid

For the best coffee, avoid these pitfalls when using a Kalita Wave.

• Wrong Grind Size: This is the #1 issue. Fix your grind before anything else.
• Uneven Coffee Bed: A lopsided bed leads to uneven extraction.
• Pouring Too Aggressively: Keep it controlled. This isn’t a race.
• Ignoring Water Quality: Good third-wave water makes a noticeable difference.
• Skipping the Bloom: Always bloom your coffee. Always.

Kalita Wave vs Other Brewers

If you’ve used a Hario V60, a Melitta 102, or even a French press, you’ll notice the difference immediately.

The Kalita’s flat-bottom brewer design offers more consistency, especially for beginners. It’s why you’ll see it used everywhere, from your local coffee shop to high-level professional coffee-making competitions.

The Kalita Wave may not be flashy, but it delivers every single time.

The Final Scoop

The best Kalita Wave recipe isn’t about perfection. It’s about control, balance, and a little bit of rhythm.

A steady spiral motion, a dialed-in grind size, and the right coffee-to-water ratio all add up to a cup that feels intentional.

I think that’s the real magic of the Kalita Wave. You can make coffee without overthinking every second of it!

The post The Best Kalita Wave Recipe For a Smooth Pour Over appeared first on Brew Me Like That.

A quality office coffee machine probably won’t help you hate your job any less. But at least you’ll have endless access to decent coffee.

So, grab your mug. Here are our picks for the 7 best office coffee machines:

What to Think About Before Buying an Office Coffee Machine

Start with headcount. A five-person startup can get away with a single-serve brewer or a compact espresso machine.

A 40-person floor needs something that can keep up with demand without creating a line at the break room counter.

Then think about what your team actually drinks. If most people want a basic cup of drip coffee, a high-end espresso machine is overkill. 

But if half the office wants cappuccinos and lattes while the other half wants a plain black cup, you’ll need something flexible enough to cover both coffee preferences.

Also, maintenance matters more than most people realize. Super automatic coffee machines handle their own cleaning cycles and send descaling reminders. 

Semi-automatic and drip setups require more hands-on effort, so someone on your team needs to own that responsibility.

So, before you commit, sort out these four things:

• Daily cup count vs. machine capacity: A single-serve brewer can’t keep up with a 30-person team, and a commercial drip coffee maker is overkill for a team of four.
• Upfront cost vs. ongoing cost: Pod coffee machines run cheaper on day one, but pods add up at roughly a dollar per cup. A bean-to-cup machine costs more upfront, but the per-cup price drops significantly when you grind whole coffee beans.
• Who handles upkeep: Somebody has to refill beans, empty drip trays, and run descaling cycles. If nobody volunteers, pick a machine that mostly takes care of itself.
• Counter space: Some machines need breathing room, a milk frother beside them, or access to a water line. Measure your break room layout before you buy.

With all of that sorted, here are the seven office coffee machines that stood out.

The 7 Best Office Coffee Machines, Ranked

Each pick was chosen based on coffee quality, ease of use, maintenance, volume capacity, and value for the price. No two offices are the same, so every machine on this list targets a different scenario. 

1. Jura E8 — Best Super Automatic Bean-to-Cup Machine for Medium Offices

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If your office has 10 to 30 people with wildly different coffee preferences, the Jura E8 handles all of them without anyone needing barista training.

This bean-to-cup machine grinds fresh coffee beans and brews 17 specialty drinks at the touch of a button. Espresso, cappuccinos, lattes, flat whites, cortados, you name it.

The built-in burr grinder and milk frothing system do all the heavy lifting. A touch screen interface makes ordering dead simple, even for the person in your office who still can’t figure out the printer.

Automatic cleaning cycles and descaling reminders keep maintenance minimal, which means nobody gets stuck babysitting the machine.

This is a premium pick, no question. The milk carafe is also sold separately, which is annoying at this price point. 

But when you spread the cost across a 20-person team making two cups a day, it pays for itself faster than daily coffee shop runs. The 64-oz water reservoir means fewer refills between meetings, too!

2. Breville Barista Express — Best Semi-Automatic Espresso Machine for Coffee-Loving Teams

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Some offices have that one person (or three) who actually cares about how their espresso tastes. The Breville Barista Express was built for teams like that.

It’s a semi-automatic espresso machine with an integrated burr coffee grinder, a 15-bar pump, and a steam wand for frothing milk into proper cappuccinos and lattes.

What makes it a favorite among coffee aficionados is the level of control it offers. You can adjust grind size, temperature control, and brew size to dial in your shots exactly the way you want them. 

It lands comfortably in the mid-range for espresso machines. The trade-off is that someone needs to learn to tamp, steam, and clean the portafilter after every pull.

If nobody in your office wants that responsibility, a super automatic is a safer bet. For teams working with limited counter space, we’ve also covered the best compact espresso machines for small spaces.

3. Moccamaster KBGV Select — Best Premium Drip Coffee Maker for Filter Coffee Purists

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Not every office needs espresso. Some teams just want a really good pot of drip coffee, and the Moccamaster KBGV Select is the gold standard for that.

This SCA-certified drip coffee maker uses a copper heating element that holds water between 196°F and 205°F, which is the sweet spot for proper extraction.

It brews 10 cups in about 6 minutes, and the manual drip-stop valve lets you control bloom time and flow rate. 

A thermal carafe option keeps coffee hot without a warmer plate slowly cooking it into bitterness. The Moccamaster does one thing and does it extremely well.

No espresso capabilities, no specialty drinks, no milk frothing system. If your team wants lattes, you’ll need a separate setup. 

But for offices where most people drink black coffee or add their own cream and sugar, this is tough to beat. Dutch-made and built to last for years.

4. VEVOR Commercial Drip Coffee Maker — Best Budget Brewer for Large Offices

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When you’re feeding coffee to 15, 30, or even 50 people, you don’t need fancy. You need volume. 

The VEVOR commercial drip coffee maker brews 12 cups in about six minutes using a stainless steel drip-style setup with a 304 stainless steel filter funnel.

It comes in multiple configurations with two, three, or four glass carafes and decanter warmer plates, so you can keep several pots going at once.

There’s also a thermal carafe version if you’d rather skip the warmer plates entirely. That’s worth considering, because coffee sitting on a hot plate too long turns bitter fast.

This is a budget pick through and through. No espresso, no specialty drinks, no customizable brewing features.

It makes basic filter coffee in large quantities and does it reliably for a fraction of what most office coffee machines cost. For break rooms and catering setups where quantity beats complexity, it gets the job done without fuss.

5. Gevi 20 Bar Espresso Machine with Grinder — Best Budget Espresso Machine for Small Offices

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Real espresso on a tight budget sounds like a compromise, but the Gevi pulls it off surprisingly well. 

This compact espresso machine packs a 20-bar pump, a built-in conical burr grinder with 30 settings, and PID&NTC temp control into a package that costs a fraction of the Breville or Jura.

Pre-infusion soaks the grounds evenly before full extraction, which helps produce a smoother shot. 

The steam wand handles milk frothing for cappuccinos and lattes, and the grinder means you’re working with freshly ground coffee beans every time instead of stale pre-ground bags.

Fair warning, though: the build quality reflects the price. The water reservoir is smaller, so expect more frequent refills if multiple people are pulling shots throughout the day. 

For a team of three to ten with light to moderate use, it holds up well. Heavy daily abuse from a bigger crew will push it past its limits. We’ve featured the Gevi in our best compact espresso machines for small spaces roundup as well.

6. Nespresso VertuoPlus — Best Pod Coffee Machine for Tiny Offices

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Sometimes, nobody in the office wants to grind beans, tamp anything, or clean a portafilter. They just want coffee. Now. 

The Nespresso VertuoPlus does exactly that. Pop in a pod, press a button, and you’ve got a cup in under a minute.

Nespresso’s centrifusion technology reads the barcode on each pod and automatically adjusts brew size, temperature, and spin speed. 

Zero learning curve, zero mess, and the footprint is small enough to fit on just about any countertop. For a team of two to eight people, it keeps things moving without drama.

The ongoing cost is the real consideration. Nespresso pods run roughly a dollar each, and that adds up fast. 

There’s no steam wand either, so anyone wanting lattes or cappuccinos needs a separate milk frother. 

And because it brews one cup at a time, it won’t keep pace with a larger team. For a deeper look at what pod machines can and can’t do, check out our breakdown of whether you can make espresso in a Keurig.

7. Hamilton Beach 2-Way Programmable Coffee Maker

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Half your team wants a full pot ready when they walk in. The other half just wants a quick single cup and nothing more. 

The Hamilton Beach 2-Way Coffee Maker handles both sides from one machine. The left side brews a 12-cup thermal carafe of drip coffee with brew strength control. 

The right side is a single-serve brewer compatible with K-Cup pods for anyone who prefers a one-and-done setup.

It’s a programmable coffeemaker with 24-hour advance start, auto shut-off, and Brew Pause so somebody can grab a cup mid-cycle without making a mess. The thermal carafe keeps coffee hot without a warmer plate, which is a nice touch at this price point.

It won’t match the Moccamaster on drip quality, and the single-serve side is fine but nothing special. 

Think of it as a solid all-rounder that covers the most ground for the least money. For a team of five to fifteen, it removes the “what kind of machine should we get” argument entirely.

Accessories Worth Adding to Your Break Room

The machine does the heavy lifting, but a few small additions can make a noticeable difference in your overall office coffee experience.

1. Baratza Encore grinder: If your machine doesn’t have an integrated grinder, this is the burr coffee grinder to get: Forty grind settings, dead simple to use, and freshly ground coffee beans taste noticeably better than anything pre-ground from a bag.
2. Standalone milk frother: For machines without a steam wand, a basic frother under $50 lets people make their own lattes and cappuccinos without needing a second machine.
3. Chemex or French press: Some people want a slower, more intentional cup. Keeping a Chemex for pour-over fans or a plastic-free French press in the break room gives your team options without taking up much space.
4. A water filter: Coffee is mostly water. A basic filter for the water reservoir improves taste more than most people expect and reduces mineral buildup, which leads to more frequent descaling.

Keeping Your Office Coffee Machine in Good Shape

Even the best office coffee maker will start producing lousy coffee if nobody takes care of it. The good news is that most maintenance takes less than five minutes.

Descaling is the big one. Mineral buildup from hard water clogs internal components and kills coffee quality over time. 

Most machines need a descaling cycle every one to three months, depending on your water hardness. Filtered water slows that buildup down and extends the life of the machine significantly.

Beyond descaling, stick to these daily and weekly habits:

• Empty the drip tray before it overflows. Sounds obvious, but it gets ignored constantly.
• Rinse carafes at the end of each day. Stale coffee residue builds up fast and taints the next pot.
• Wipe the steam wand after every single use. Dried milk crust is both disgusting and bad for the machine.
• Store coffee beans properly. Don’t let old beans sit in the hopper for weeks. Keep them in an airtight container away from heat and light.

If your coffee starts tasting weak or lukewarm after a thorough cleaning, that’s usually a sign that something needs professional attention. 

The Final Scoop

The best office coffee machine is the one that matches your team’s size, tastes, and patience for maintenance.

A five-person crew with an espresso obsession needs a completely different setup than a 40-person floor that just wants a hot cup waiting at 8 AM.

Whatever you pick, your team will notice the upgrade. Morale goes up, Starbucks receipts go down, and nobody has to pretend that three-hour-old warmer plate sludge is acceptable anymore. 

That alone is worth the investment!

Now go check the current prices, pick your fighter, and retire that sad old pot for good. Your Monday mornings will thank you.

The post The 7 Best Office Coffee Machines appeared first on Brew Me Like That.

Tough call when you’re running late. But this espresso protein shake recipe solves that problem in one glass. A double shot of espresso, a frozen banana, a scoop of vanilla protein powder, and some almond milk go into the blender. 

A few minutes later, you’ve got breakfast, caffeine, and around 25 grams of protein ready to go.

One base recipe, six variations, and zero trips to the coffee shop. Let’s get into it.  

The Base Espresso Protein Shake Recipe

Prep Time: 2 minutes | Total Time: 5 minutes | Servings: 1

Ingredients:

• 1 double shot espresso, cooled (or 2 tbsp instant coffee dissolved in 2 oz of water)
• 1 frozen banana, sliced
• 1 scoop vanilla protein powder (around 25-30g protein)
• 1 cup unsweetened almond milk (cashew milk or vanilla coconut milk works too)
• 3-4 ice cubes
• Optional: 1 tsp cinnamon, 1 tbsp almond butter or peanut butter, a drizzle of honey or maple syrup

Instructions:

1. Pull your double shot of espresso and let it cool for a couple of minutes. If you’re in a rush, pour it over a few ice cubes instead.
2. Add the frozen banana, protein powder, almond milk, and ice cubes to your blender.
3. Pour the cooled espresso on top.
4. Blend on high for 30-45 seconds until everything is smooth and creamy.
5. Pour into a tall glass and drink up.

Quick tip: Hot espresso and protein powder don’t get along. The heat causes the protein to clump and turn grainy. 

Either let the shot cool on the counter or freeze leftover espresso in ice cube trays ahead of time. That second option actually makes the shake thicker and colder without watering it down.

If you don’t own an espresso machine, instant coffee or a strong cold brew concentrate will get you close enough.

6 Variations Worth Trying

The base recipe works on its own, but swapping a few ingredients gives you a completely different shake for each day of the week.

Mocha Espresso Protein Shake

If you like your coffee with a chocolate twist, this one’s for you. Add 1 tablespoon of cacao powder (or cocoa powder) and a small handful of dark chocolate chips to the base recipe. 

Swap the vanilla protein powder for a vegan chocolate protein powder and blend. The result tastes like a creamy chocolate espresso protein smoothie, minus the coffee shop price tag. 

Cacao powder has a deeper, slightly bitter flavor compared to cocoa powder, so pick whichever suits your taste.

Peanut Butter Espresso Protein Shake

Add 1-2 tablespoons of peanut butter to the base recipe and keep the frozen banana. The shake gets noticeably thicker and more filling, which makes it a solid post-workout option.

You can also swap in almond butter if peanut butter isn’t your thing. Either way, the nut butters add healthy fats and keep you full longer.

Vanilla Coconut Espresso Shake

Swap the almond milk for vanilla coconut milk and add half a teaspoon of vanilla extract alongside your vanilla protein powder. 

This version is lighter and slightly tropical. It works well over ice on warm mornings when you want something refreshing instead of heavy.

Dairy-Free Cold Brew Version

Replace the espresso with cold-brewed coffee or a strong cold brew concentrate. Use cashew milk as the base and toss in a tablespoon of hemp seeds for extra nutrition. 

This is one of the easiest dairy-free recipes to throw together. Need a caffeine-free option? Use decaf coffee grounds brewed the night before and cooled in the fridge.

The Starbucks Copycat (Shaken Espresso Style)

Pull a double shot, let it cool, then pour it into a mason jar with a cup of almond milk, a drizzle of maple syrup, and a scoop of protein powder. 

Screw the lid on, shake it hard for about 15 seconds, and pour over ice. No blender needed. It’s the closest you’ll get to a Starbucks shaken espresso with a protein boost, and it costs a fraction of what you’d pay at the counter.

High-Protein Meal Replacement

This version works as a full, healthy breakfast when you don’t have time to sit down and eat. 

Add a pitted medjool date for natural sweetness, a tablespoon of almond butter, and a tablespoon of hemp seeds to the base recipe. 

Bump the protein powder to two scoops (around 40-50g total). The extra ingredients push this closer to the nutrient-rich foods territory and keep your energy steady through the morning.

Quick Tips to Get It Right Every Time

A few small habits make the difference between a smooth shake and a grainy disaster.

• Cool your espresso first: Hot liquid and protein powder don’t mix. You’ll end up with clumps that no amount of blending can fix. Two minutes on the counter or a quick pour over ice is all it takes.
• Freeze leftover espresso in ice cube trays: They chill the shake without watering it down, and you’ll always have espresso ready to go on busy mornings.
• Use the right blender: A bullet blender handles single servings perfectly. A high-speed blender like a Vitamix crushes frozen banana and ice without leaving chunks.
• Prep the night before: Measure out your protein powder, slice the banana, and set your kitchen tools on the counter. Morning-you will appreciate it.
• Take it to go in a mason jar: Screw the lid on tight and toss it in your bag. It holds up fine for a couple of hours.

The Final Scoop

That’s the full espresso protein shake recipe, start to finish. One base recipe, six ways to change it up, and none of them take more than five to ten minutes. 

Whether you go with the mocha version on Monday or the peanut butter shake on Friday, you’re getting coffee and protein in the same glass without any extra effort.

Pick a variation, stock your fridge with the basics, and stop choosing between breakfast and caffeine. Your mornings just got a whole lot simpler.

The post The Only Espresso Protein Shake Recipe You Need appeared first on Brew Me Like That.

The Chemex is picky. Its double-bonded paper filter is 20–30% thicker than standard filters, made from laboratory paper at the Chemex factory in Massachusetts. 

That thickness slows water flow and punishes inconsistent grinds. Too fine, the filter chokes. Too coarse, your cup tastes hollow.

Finding the best coffee grinder for Chemex comes down to hitting one narrow sweet spot over and over again. Six grinders made the cut, and the differences between them matter more than you’d think.

The 6 Best Coffee Grinders for Chemex Options in 2026

Every grinder on this list was picked for one specific reason: it performs well in the medium-coarse range that the Chemex demands. 

The list covers electric grinders and hand grinders across three budget tiers. Some are better for beginners, others for obsessive pour-over types, and a couple handle everything from Chemex to espresso without breaking a sweat. 

1. Baratza Encore Conical Burr Coffee Grinder (Best Overall)

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The Baratza Encore is the coffee grinder that baristas recommend more than any other for home brewing. It runs on 40mm conical burrs manufactured in Liechtenstein, with 40 grind settings spanning 250 to 1,200 microns. 

Landing in the Chemex sweet spot (around settings 18 to 20) takes almost no effort. The DC motor spins at 450 RPM, which keeps heat generation low and protects flavor compounds in your coffee beans.

If you also pull espresso shots, the Baratza Encore ESP Pro uses upgraded M2 burrs with micro-steps from 1 to 20 for espresso and macro-steps from 21 to 40 for filter brewing.

Pros

• 40 grind settings cover everything from espresso to French Press
• 8oz hopper with a front-mounted pulse button for easy single-dosing
• Replacement parts are widely available, even years after purchase
• Small footprint at 7 pounds

Cons

• No auto-shutoff
• Static build-up with darker roasts
• Louder than pricier grinders in this list

2. Fellow Ode Gen 2 Brew Grinder (Best for Pour-Over Purists)

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The Fellow Ode Gen 2 was built for one thing: brewed coffee. It won’t grind for espresso, and Fellow doesn’t pretend otherwise. 

What it does instead is produce some of the cleanest, most consistent pour-over coffee you’ll get from a home grinder.

It uses 64mm flat stainless steel burrs with a two-stage grinding geometry that Fellow designed in-house. 

The PID-controlled motor holds a steady 1,400 RPM regardless of bean resistance, which keeps particle size uniform across the full 31 grind settings.

The single-dose hopper holds 100g, and the magnetic catch cup snaps into place with zero fumbling. 

For Chemex specifically, the flat burr design produces fewer fines than conical burrs, which means less clogging in that thick Chemex filter and a brighter, cleaner cup. If you also brew cold brew or French Press, the Ode handles both without switching grinders. 

Pros

• Anti-static technology with a built-in knocker keeps retention under 0.5g
• Auto-shutoff stops grinding the moment beans run out
• One of the quietest electric grinders at around 65dB
• SSP MP Red Speed burr upgrade available for even more flavor clarity

Cons

• Premium price tag
• Stepped adjustment (not stepless)
• No espresso capability at all

3. OXO Brew Conical Burr Coffee Grinder (Best Budget-Friendly Electric)

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If you want a burr grinder that keeps things simple without cutting corners on grind quality, the OXO Brew Conical Burr coffee grinder is tough to beat at its price point.

It was named Wirecutter’s top pick in 2025, and the reason is straightforward: it does the basics really well.

The 40mm stainless steel conical burrs grind across 15 settings with additional micro-adjustments, covering a range of 195 to 1,100 microns. 

The one-touch timer remembers your last grind size settings and duration, so your half-asleep morning routine stays consistent. 

The UV-blocking hopper holds 12oz of coffee beans, and a trap door keeps them from spilling when you remove it.

For anyone short on counter space, the OXO Compact Conical Burr grinder is worth a look. It offers 15 settings with 29 micro-adjustments in a smaller body that holds 50g of beans, with a chuteless design that makes cleanup faster.

Pros

• One-touch operation with memory for your last setting
• DC motor keeps beans cool during grinding
• Compact enough to fit under most kitchen cabinets
• Wirecutter’s top pick for 2025

Cons

• Noisier than pricier grinders on this list
• Static can cause fine grinds to clump in the container
• The grounds container can shift slightly during grinding

4. Baratza Vario+ (Best for Switching Between Brew Methods)

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Most grinders do one thing well. The Baratza Vario+ does several things well, which is rare. It’s built around 54mm flat ceramic burrs manufactured by Ditting, a commercial burr maker whose hardware shows up in café-grade equipment.

The metal grind chamber (borrowed from Baratza’s Forte line) keeps those burrs aligned over years of use.

The dual-cam adjustment system offers 220 grind settings via 10 macro and 22 micro steps, covering 230 to 1,150 microns. 

You can go from a fine espresso grind in the morning to a medium-coarse Chemex grind in the afternoon without swapping anything.

The digital timer saves three presets down to 0.1 seconds, so switching between brew methods takes seconds. It grinds at 1.6 to 2.2 grams per second, and the high-torque DC motor runs at 1,350 RPM while staying cool and quiet.

Pro,s

• 220 grind settings from espresso to French Press
• Ceramic burrs stay sharp roughly twice as long as steel burrs
• Three programmable dose presets for fast workflow
• Metal grind chamber for long-term burr alignment

Cons

• Factory-calibrated for espresso, so filter settings need some dialing in
• The front panel looks busier than simpler grinders
• Portafilter holder signals it leans espresso-first

5. Bodum Bistro Burr Coffee Grinder (Best for Tight Budgets)

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The Bodum Bistro won’t wow you with specs, but it has one trick that grinders twice its price still can’t match: a borosilicate glass grounds catcher that practically eliminates static electricity.

If you’ve ever watched coffee grounds cling to a plastic container like they’re magnetically charged, you’ll appreciate how clean this thing keeps your counter.

It uses 35mm stainless steel conical burrs with 12 grind settings and a 160W motor spinning at 720 RPM. The 7.75oz hopper holds enough beans for a few sessions, and the preset timer lets you set your grind duration between 5 and 20 seconds.

The trade-off is precision. With only 12 settings, you’re working with bigger jumps between each step. 

Finding that exact Chemex sweet spot takes more trial and error than it would on a grinder with 40+ settings. Reviewers also note the Bistro produces more fines at medium-coarse than pricier models, which can slow your Chemex brew time.

Pros

• Borosilicate glass catcher keeps grounds static-free
• Compact at just 12.5 inches tall
• Friction clutch protects gears from stray stones in your beans
• Dishwasher-safe glass catcher and lid

Cons

• Only 12 grind settings limits fine-tuning
• Plastic internal gears can wear over time
• One of the louder grinders in this list

6. Timemore Chestnut C5 Pro (Best Manual Grinder for Daily Use)

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If you want electric-grinder consistency without plugging anything in, the Timemore Chestnut C5 Pro punches way above its weight.

It runs on upgraded 42mm S2C stainless steel burrs (spike-to-cut design) with 48 clicks per rotation. Each click adjusts the burr gap by just 0.031mm, which gives you serious control over your grind size.

The full aluminum alloy unibody and dual-bearing central axis keep everything stable mid-grind, so there’s no wobble affecting particle size. 

The foldable handle makes it easy to pack for travel, and the 30g bean capacity is enough for a single Chemex dose. 

Because you’re grinding by hand at low speed, there’s zero heat generation, which keeps your coffee beans’ flavor compounds intact.

Expect about 60 to 90 seconds of grinding for a typical Chemex dose. If you brew larger batches, you’ll need to grind in two rounds.

Pros

• 48 clicks per rotation for precise grind adjustment
• No electricity, no heat, no static
• Lightweight at around 663g with a compact build
• 5% better grind consistency than the previous C3S Pro

Cons

• Manual effort required (not ideal if you’re in a rush)
• 30g capacity means double-grinding for bigger brews
• Internal adjustment takes a minute to learn

What to Look for in a Chemex Grinder

Not every burr grinder performs equally in the medium-coarse range. The Chemex’s thick filter punishes inconsistency harder than most brewers, so a few features matter more than others when you’re shopping. 

1. Burr type: Conical burr grinders are the most common at entry-level and work well for Chemex. Flat burr grinders tend to produce more uniform particle size, which translates to a cleaner, brighter cup. Ceramic burrs run cooler and stay sharp longer than steel burrs, but stainless steel burrs are more affordable and still get the job done.
2. Enough grind settings in the medium-coarse zone: A grinder with only 10 to 12 settings might not have a sweet spot for Chemex. You want at least 15 settings, or better yet, a stepless dial that lets you land exactly where you need to.
3. Low heat generation: Fast-spinning burrs create friction, which generates heat. Heat degrades flavor compounds in your coffee beans before water even touches them. Lower RPM motors (like the Baratza Encore at 450 RPM) or hand grinders avoid this problem entirely.
4. Static control: Coffee grounds that cling to the grind chamber or hopper waste coffee and create a mess. Borosilicate glass catchers and anti-static technology make a real difference in daily use.
5. Grind retention. Some grinders trap old grounds inside the chute between sessions. Those stale leftovers mix into your next fresh dose, muddying the flavor. Grinders with low retention (under 0.5g) or built-in knockers keep each brew clean.

Why the Chemex Needs a Specific Grind

The Chemex filter is 20 to 30% thicker than a standard pour-over filter. It’s made from bonded paper originally designed for laboratory use, and it removes nearly all coffee oils, sediment, and fine particles that thinner filters let through. 

That’s what gives the Chemex its famously clean, bright cup!

But that thickness comes with a catch. Water moves through a Chemex filter significantly slower than through a Hario V60 or Kalita Wave filter. 

If your grind is too fine, the filter chokes. The brew stalls, contact time stretches way past the target, and you end up with a bitter, over-extracted cup.

If your grind is too coarse, water rushes through before it can pull enough flavor compounds from the coffee grounds. The result is sour, thin, and forgettable.

The sweet spot is a medium-coarse grind, roughly 600 to 800 microns, similar to the texture of coarse sea salt. At that size, water flows at the right pace for a total brew time of about 3.5 to 4.5 minutes.

This is exactly why blade grinders are a poor match for the Chemex. They chop beans unevenly, creating a chaotic mix of fines and large chunks.

The fines clog the thick filter while the big pieces under-extract. A burr grinder (conical or flat) produces consistent particle size across the dose, which keeps extraction even and your brew time predictable.

The Final Scoop

Your Chemex is only as good as the grinder feeding it. And now you know exactly which ones are worth your money.

Tight budget? The Bodum Bistro or OXO Brew will get you there. Want a hands-on ritual? The Timemore C5 Pro grinds beautifully without electricity. 

For the safest all-around pick, the Baratza Encore has earned its reputation for a reason. Pour-over obsessives will love what the Fellow Ode Gen 2 does to cup clarity. And if you need one grinder for Chemex and espresso, the Baratza Vario+ is your answer.

The best coffee grinder for Chemex won’t fix stale beans or a heavy-handed pour. But it will make sure your grind isn’t the weak link. Pick one, dial it in, and taste the difference tomorrow morning.

The post The Best Coffee Grinders for Chemex Brewing appeared first on Brew Me Like That.

The concept is simple. You cook butter low and slow until the milk solids turn golden and smell nutty. Then you mix it with brown sugar, water, vanilla, and a pinch of salt.

What you get is a rich, caramel-like syrup with a toasted depth that store-bought versions can’t match. It works in lattes, iced coffee, pancakes, waffles, and just about anything else that could use a little extra sweetness.

One batch, a handful of ingredients, and a dozen or so uses waiting in your fridge.

What Makes Brown Butter Toffee Syrup Different

Most coffee syrups start with sugar and water. This one starts with butter in a hot pan. When you heat butter past the melting point, the milk solids begin to toast and turn golden brown. 

That’s where the nutty, caramelized flavor comes from. Regular toffee syrup and caramel sauce lean heavily on sweetness, but brown butter adds a roasted, almost savory edge that balances the sugar out. 

It’s deeper and more complex without tasting heavy. That combination is a big reason it’s blown up across TikTok and specialty coffee shops over the past couple of years. 

Baristas started experimenting with it, home coffee lovers caught on, and now it’s one of the most requested seasonal flavors around. Making it yourself is pretty straightforward.

Brown Butter Toffee Syrup Recipe

The whole process takes about 15 minutes, and you probably have most of what you need in your kitchen already.

Ingredients: half a cup of unsalted butter (something like Kerrygold works great for this), one cup of brown sugar, one cup of water, one teaspoon of vanilla extract, and a pinch of sea salt.

Equipment: a medium saucepan, a whisk, a mesh strainer or cheesecloth, and a mason jar or airtight container for storage.

Step 1: Brown the Butter

Cut the butter into pieces and drop them into the saucepan over medium heat. Whisk steadily as it melts, foams, and eventually turns golden with small brown specks at the bottom. 

You’ll smell a nutty, toasted aroma when it’s ready. This takes about five minutes, and you don’t want to walk away from the stove because brown butter can go from perfect to burnt in seconds.

Step 2: Add Sugar and Water

Pour in the water and brown sugar once the butter is browned. Stir everything together and let it simmer on low for 5 to 7 minutes, until the sugar fully dissolves and the mixture thickens slightly.

Step 3: Finish, Strain, and Store

Pull the pan off the heat and stir in the vanilla extract and sea salt. Adding them off heat keeps the vanilla flavor from cooking out. 

Let the syrup cool for about ten minutes, then strain it through a mesh strainer or cheesecloth into a mason jar. Seal it up and store it in the refrigerator for up to two weeks.

One thing worth noting: the butter will harden when cold and separate from the liquid. That’s completely normal. Pull the jar out a few minutes early and give it a good shake, or reheat it briefly in the microwave before using.

How to Use Brown Butter Toffee Syrup in Coffee

Your syrup is made. Now let’s put it to work. This stuff pairs well with espresso, cold brew, and even a basic cup of drip coffee. 

The two recipes below cover a hot latte and an iced version, so you’re set no matter the weather or your mood.

Brown Butter Toffee Latte (Hot)

Pull a double shot of espresso and pour it into your favorite mug. Stir in one to two tablespoons of brown butter toffee syrup while the espresso is still hot, so it blends evenly. 

If you don’t have an espresso machine, about 4 ounces of strong brewed coffee works too. Steam or froth 8 ounces of milk and pour it over the top.

Finish with a swirl of whipped cream and a generous sprinkle of Heath toffee bits for some crunch. The toffee bits start to soften slightly in the warmth, which makes every sip a little different from the last.

Iced Brown Butter Toffee Coffee

Remember to pull your syrup out of the refrigerator a few minutes early for this one. Add one to two tablespoons into a mason jar along with a double shot of cooled espresso or about 8 ounces of cold brew coffee. 

Pour in your milk, seal the jar, and shake it hard for about 15 seconds. You’ll get a frothy, well-mixed iced latte without needing any special equipment.

Pour everything over a tall glass filled with ice, and you’re good to go. This version is especially great during warmer months when you still want that rich toffee flavor without a hot drink in your hands.

Other Ways to Use This Syrup

Coffee gets all the attention, but this syrup earns its spot outside the mug, too. Drizzle it over pancakes, waffles, or French toast the same way you’d use maple syrup. 

The brown butter flavor adds a toasted richness that regular syrup can’t touch. It also works stirred into a warm bowl of oatmeal or swirled through yogurt for a quick breakfast upgrade.

On the dessert side, treat it like a toffee sauce. Pour it over vanilla ice cream, spoon it across a slice of cheesecake, or use it as a dipping sauce for fresh fruit. It plays well with almost anything sweet.

If you’d rather skip the stove entirely, Monin makes a ready-to-pour version that gets you close. It won’t have the same depth as homemade, but it’s a solid shortcut when you’re short on time.

Variations to Try

Once you’ve nailed the base recipe, small tweaks can take it in completely different directions.

• Cinnamon stick: Drop one into the saucepan while the syrup simmers. It adds a warm, spiced layer that works especially well in fall when you want something cozy in your mug.
• Warm spices: For an even deeper seasonal flavor, toss in a pinch of nutmeg, a couple of whole cloves, or a thin slice of fresh ginger alongside the cinnamon. Just strain them all out with the milk solids at the end.
• Maple: A splash of maple syrup stirred in off heat gives you a maple brown butter toffee syrup that’s incredible on waffles and French toast.
• Orange zest: Add a strip during simmering for something a little unexpected. The citrus cuts through the sweetness and pairs surprisingly well with espresso.

If you enjoy making seasonal coffee syrups, a homemade chestnut praline latte is another one worth trying.

Tips and Common Mistakes

A few things can go wrong with this recipe, and most of them happen during the first five minutes at the stove.

Don’t Rush the Butter

This is where most people mess up. High heat seems faster, but it turns brown butter into burnt butter real quick. Keep the flame at medium, whisk constantly, and watch for a golden color with a nutty smell. If it smells bitter or looks dark brown, you’ve gone too far and need to start over.

Use the Right Pan

A light-colored saucepan makes it much easier to see the butter changing color. Dark nonstick pans hide the browning, and you’ll likely overshoot it. A heavy-bottomed stainless steel saucepan is your safest bet because it distributes heat evenly and gives you more control.

Don’t Skip the Straining

Those toasted milk solids gave the syrup its flavor, but you don’t want them floating around in your latte. Strain everything through a mesh strainer or cheesecloth before storing. It takes 30 seconds and makes a noticeable difference in texture.

Add Vanilla Last

Vanilla extract loses its flavor when exposed to high heat. Always stir it in after you pull the pan off the stove. The same goes for the sea salt. Both mix in easily while the syrup is still warm.

You’re right, my bad. Here’s the fix:

FAQs

A few questions come up a lot with this recipe. These should cover the main ones.

How long does brown butter toffee syrup last?

About two weeks in the refrigerator when stored in a sealed mason jar or airtight container. 

The butter will separate and harden as it cools, but a quick shake or 10 seconds in the microwave brings it right back.

Can I use salted butter instead of unsalted?

You can, but you’ll want to skip the sea salt at the end. Salted butter already has enough sodium in it, and doubling up can push the syrup into overly salty territory.

What’s the difference between toffee syrup and caramel sauce?

Caramel sauce is made from caramelized granulated sugar, heavy cream, and butter. 

Toffee syrup uses brown sugar as its base, which gives it a deeper, more molasses-forward sweetness. Adding brown butter on top of that creates a nuttier, more complex flavor than either one on its own.

The Final Scoop

A good brown butter toffee syrup recipe pays for itself after the first batch. Five ingredients, 15 minutes, and you’ve got a syrup that works in your morning latte, over your weekend pancakes, and across a dozen other uses. 

Make it once, and you’ll wonder why you ever bought the bottled stuff. Start with the base version, get comfortable with the browning process, then work through the variations until you find your favorite. 

Your fridge is about to become your favorite coffee shop.

The post This Brown Butter Toffee Syrup Recipe Will Transform Your Coffee appeared first on Brew Me Like That.

Whether you’re starting your morning, winding down at night, or looking for a natural way to feel a little better, this simple homemade brew checks all the boxes.

The best part? You don’t need fancy equipment or hard-to-find ingredients. With just fresh ginger, a cinnamon stick, and water, you can create a caffeine-free tea that feels like a ritual—not just a drink.

If you’ve been relying on store-bought tea bags, this recipe might just change your routine for good.

Why This Tea Deserves a Spot in Your Kitchen

Ginger cinnamon tea is a type of herbal infusion (also known as a tisane). That means it doesn’t actually contain tea leaves, so it’s naturally caffeine-free.

Instead, it’s made by simmering fresh ginger root and cinnamon in water, extracting their flavors, aromas, and beneficial compounds. The result is a bold, slightly spicy, and naturally warming drink with subtle sweetness from the cinnamon.

People love drinking it:

• In the morning, as a gentle wake-up
• After meals to support digestion
• During colder months for warmth
• When they’re feeling under the weather

It’s simple, but surprisingly versatile.

Choosing Your Ingredients

Great tea starts with great ingredients.

Fresh Root Ginger vs. Ground Ginger 

Fresh ginger root provides a bright, zesty heat with citrusy notes. The active compound gingerol delivers that signature “burn” and supports digestion. 

Ground ginger works in a pinch but loses potency and brightness. Look for firm, plump roots with smooth skin. Store them in the fridge or freeze slices for longer use.

The Cinnamon Debate: Ceylon vs. Cassia vs. Saigon Cinnamon 

Not all cinnamon is equal. Cassia offers bold, sweet flavor but contains higher levels of coumarin, which can stress the body if ingested in large amounts. 

Ceylon cinnamon, or “true” cinnamon, is milder, more complex, and safer for regular enjoyment. Saigon cinnamon sits in between with intense sweetness. For daily drinking, opt for Ceylon sticks or powder.

Freshness Matters 

Quality cinnamon sticks should be fragrant and brittle but not crumbly. Break one open—the aroma should hit you immediately. Buy whole sticks and grind as needed for best results. You can find excellent organic Ceylon options that elevate this brew.

Health Benefits Worth Knowing About

We’re not here to make any wild claims, but ginger and cinnamon have a long, well-documented history as more than just flavoring agents.

• For your digestion: A cup of this tea after a big meal is genuinely useful. Ginger has been shown to ease bloating and settle post-meal discomfort, while cinnamon helps calm the gut. Think of it as a polite, aromatic signal to your digestive system that it’s time to get to work.
• For cold and flu season: Both ginger and cinnamon have antimicrobial and warming properties. Sipping a hot mug when you’re feeling run-down is a legitimate act of self-care — not just comfort.
• Anti-inflammatory support: Gingerols (the active compounds in ginger) and cinnamaldehyde (cinnamon’s key player) both have anti-inflammatory effects that researchers have studied for everything from joint discomfort to blood sugar management.
• For nausea: Ginger tea has solid clinical backing as a natural remedy for nausea, including morning sickness. If you’re pregnant, though, check with your doctor before going heavy on the ginger.

What You’ll Need

Nothing complicated. Here’s your short equipment list:

• A sharp knife or microplane grater — for the ginger. A microplane gives you finely grated root that releases maximum flavor; slices work perfectly well, too, and are easier to strain out.
• A small saucepan or kettle — for simmering.
• A fine mesh strainer — non-negotiable. You don’t want ginger fibers floating around your mug.
• Your favorite mug — obviously.

The Master Recipe

Makes 2 cups | Prep: 5 minutes | Steep/simmer: 10 minutes

Ingredients

• 2 cups (480ml) filtered water
• 1-inch (2.5cm) piece of fresh ginger root, peeled and thinly sliced (or grated)
• 1 cinnamon stick (Cassia or Ceylon)
• 1–2 teaspoons honey, to taste
• A squeeze of fresh lemon juice (optional, but recommended)

Instructions

1. Prep your ginger. Peel a thumb-sized piece of fresh ginger using the edge of a spoon (it’s the easiest way, trust the process). Slice it into thin coins or grate it finely with a microplane.
2. Add water, ginger, and cinnamon to a small saucepan. Bring everything to a gentle boil over medium heat, then reduce to a low simmer. This is not a hard, rolling boil situation — you’re coaxing flavor out, not demanding it.
3. Simmer for 10 minutes. This is where the magic happens. Your kitchen will smell incredible. If you want a stronger, more intense brew — more of that “gingery burn” — go up to 15 minutes. For something milder and more floral, 8 minutes is plenty.
4. Strain into your mug. Pour through a fine mesh strainer to catch the ginger pieces and any cinnamon fragments. No one wants a mouthful of bark.
5. Sweeten and brighten. Stir in honey while the tea is still hot (it dissolves much better this way). Add a squeeze of lemon juice if you’re using it. Taste and adjust.
6. Sip slowly. Seriously, this one is not optional.

Sweeteners & Flavor Add-Ons

The base recipe is wonderful on its own, but here’s where you can make it yours:

• Honey is the classic pairing — it softens the heat of the ginger and adds a gentle floral note. Raw honey is best.
• Jaggery or coconut sugar gives a deeper, more caramel-like sweetness that plays beautifully with cinnamon.
• Brown sugar works perfectly fine if that’s what you’ve got.
• Lemon juice and lemon peel brighten the whole brew and add a citrusy edge that makes it feel more complex.
• A pinch of black pepper might sound odd, but it amplifies the ginger’s warmth in a subtle, interesting way.
• Rock sugar is the traditional choice in many Asian preparations — it’s milder and feels clean on the palate.

Variations & Cultural Twists

Ginger and cinnamon together aren’t exactly a new discovery. Cultures around the world have been steeping these two long before wellness influencers made it a trend.

Sujeonggwa is a traditional Korean cinnamon-ginger punch — brewed stronger, chilled, and often garnished with pine nuts and dried persimmon. It’s punchy, spiced, and absolutely worth trying if you want to take this recipe in a completely different direction.

In Western herbalism, ginger-cinnamon tisanes have been used for centuries as warming tonics, particularly for circulatory support and digestive health. 

The teahouses of Seoul’s Insadong district have their own refined versions too — served in earthenware cups with a quiet ritual around every step.

The point is: you’re making something with roots (pun intended) that go way deeper than this recipe. That’s kind of nice to think about while you sip.

Batch Brewing & Storage Tips

If you find yourself making this every single day (and you will), batch brewing is your friend.

• Make a concentrate: Use double the ginger and cinnamon with the same amount of water, simmer for 20 minutes, then strain and store in a mason jar in the fridge for up to 5 days. When you want a cup, just add hot water — about 1 part concentrate to 2 parts water.
• Store fresh ginger wrapped in a paper towel inside a zip-lock bag in the fridge (up to 3 weeks), or freeze the whole root and grate it straight from frozen — works brilliantly.
• Cinnamon sticks keep almost indefinitely in an airtight container away from light and heat. Smell them before use; if there’s no aroma, they’ve lost their potency.
• To reheat: Warm it gently on the stovetop over low heat. The microwave works in a pinch, but the stovetop keeps the flavor cleaner.

Troubleshooting

Your tea tastes bitter: You probably simmered too hard or too long, or your ginger was very old and fibrous. Dial back the heat and keep it at a gentle simmer. Also, make sure you’re straining well — stray bits of ginger fiber can turn things sharp.

Too spicy, not enough cinnamon: Add an extra half cinnamon stick next time, or reduce your ginger slightly. The balance is personal — some people love that gingery burn, others prefer it more softly spiced.

Too much sediment in your mug: Your strainer probably has large holes. Either double-strain or line your strainer with a coffee filter. Problem solved.

Final Thoughts: Turn It Into a Daily Ritual

Ginger cinnamon tea isn’t complicated—and that’s exactly why it works so well. It’s one of those recipes you come back to again and again because it fits easily into your life.

It’s quick. It’s affordable. And somehow, it always feels a little special.

Once you start making it at home, you might find it becomes less of a recipe and more of a healthy habit—the kind you actually look forward to.

Now go put the kettle on. You’ve earned it.

Enjoyed this recipe? You might also like the Best Japanese Green Tea Brands for Every Taste and Budget, or our comparison of Cast Iron Vs. Ceramic Teapot: Which is Better for Brewing?.

The post Simple Ginger Cinnamon Tea Recipe: A Soothing Homemade Brew appeared first on Brew Me Like That.

It looks simple – perhaps even insignificant – but the material of the dripper plays a fundamental role in your coffee. A ceramic Hario V60 behaves differently from a plastic version because heat transfer and heat retention affect extraction, bloom, and final taste. 

Hot water cools at different speeds, changing brew time, acidity, and the flavor profile in your cup. 

Some want a full-bodied cup with steady temperature, while others prefer a fast, travel-friendly setup that keeps things easy. 

If you’ve ever wondered why the same beans taste slightly different from one dripper to another, you’re in the right place. Let’s see what makes the Hario V60 ceramic vs. plastic worth considering.

Why the Dripper Material Matters

Material changes more than the look of a dripper. It changes how hot water behaves from the first pour to the final drip. 

Ceramic absorbs heat from the hot water and retains it, keeping the brewing temperature stable from bloom to finish.

That extra warmth encourages a rounder body and softer acidity because extraction stays even. Plastic acts the opposite way. It barely absorbs heat, so the water keeps its initial temperature instead of warming the dripper first. 

This makes plastic great when you want a fast start, yet the temperature drops sooner during a slow pour. As the heat fades, acidity can feel sharper and flavors a bit brighter.

A steady temperature gives the coffee bloom a smoother start, while rapid heat loss may cause a slight spike in acidity.

Your pour technique matters too. A gooseneck kettle helps control the flow, but the dripper material still influences brew time and how minerals mix into the cup. 

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What to Expect From a Ceramic Hario V60

A ceramic Hario V60 holds heat like a champ thanks to its higher thermal mass. When the room feels chilly, ceramic steps up and keeps the brewing temperature steady from bloom to final drip. 

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This helps filter coffee shine with balanced, smooth extraction, especially if you prefer a slower pour technique and want those subtle tasting notes to show up without rushing the brew time.

There is a tiny warm-up ritual, though. It requires more hot water to preheat, and it won’t tolerate clumsy hands if it slips off the counter! 

Ceramic is heavier, less travel-friendly, and usually costs more. Some versions lean toward porcelain, yet both share that solid, calm brewing vibe. 

What to Expect From a Plastic Hario V60

A plastic Hario V60 has its own charms, especially if you want coffee fast and without fuss. It heats up almost instantly, so you waste less hot water during preheating.

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That alone makes busy mornings feel easier. It also works well when you take your brew skills to the office or pack a small pour-over setup for travel.

Here’s what stands out:

• Light and travel-friendly: Toss the plastic dripper in a bag and stop worrying about cracks.
• Budget-friendly choice: A lower price leaves more cash for fresh beans or a grinder upgrade.
• Durability: Drops are far less dramatic than with ceramic or glass.
• Faster heat loss: Slow brewing may raise acidity and shift the flavor profile, especially with lighter roasts.
• Great for short brew time: A medium-fine grind and steady pour keep extraction balanced when you need coffee right away.

Plastic fits anyone who wants filtered coffee with zero stress and a smooth brewing process, even before caffeine kicks in.

Taste Differences

Ceramic stays warm, giving the coffee time to extract gently. That often means a fuller body and softer acidity, especially if you enjoy a slow, relaxed pour. 

Plastic cools faster, which adds a bit more sparkle to tasting notes and highlights acidity in a lively way.

Some mornings call for comforting balance, others call for brightness—both can taste great. And no matter the dripper, steady water temperature, a solid grinder, and good filter paper are still the real flavor heroes.

Brewing Process and Workflow

The brewing process changes slightly depending on the dripper you choose. Ceramic encourages a longer coffee bloom since the heat doesn’t disappear right away. 

Plastic requires a quicker start because heat loss occurs more quickly. A steady brew time helps keep extraction consistent for both, so try a medium-fine grind and avoid long pauses in your pour.

A simple pour-over brewing setup works: a scale for accuracy, a gooseneck kettle for control, and a grinder that gives even grounds. 

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An espresso machine grinder can help you dial in the grind more precisely if you already own one. 

Keep your filter warm by rinsing it briefly to reduce heat loss. This tiny step improves flavor and maintains the water temperature where it needs to be during brewing.

Which One Should You Choose Based on Your Habits?

Choosing between Hario V60 ceramic and plastic depends more on your habits than on any other factor. Here’s a quick way to decide without overthinking it:

• Plastic dripper: Lighter, lower cost, travel-friendly, great when brew time is short
• Ceramic dripper: Stronger heat retention, a premium feel, steady flavor for relaxed brewing
• Glass or metal dripper: Sit in the middle if you want durability or a clean look with a bit of heat support

Think about where you brew most, how patient you feel in the morning, and whether a matching glass decanter or stylish setup brings you more joy. 

The Final Scoop

The debate over Hario V60 ceramic vs plastic has no single winner. 

Both versions can brew filter coffee with great flavor when paired with a good grinder, steady water temperature, and the proper pour technique. 

Ceramic rewards patience and heat retention. Plastic saves time, survives travel, and keeps things simple.

The biggest difference comes from how you like to brew, not which material sits on the counter. 

Experiment with brew time, bloom, and grind until the cup tastes the way you enjoy it most. Coffee should feel satisfying, not stressful. If one dripper brings out more smiles in the morning, that’s the better choice for you!

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You simply place your coffee beans in the filter, press one button, and the brewing process handles the bloom and extraction for you.

Still, there are a few things that make some shoppers look around. The price can be high. Stock can run out quickly. And many prefer a coffee maker with a longer warranty and easier return options. 

So, it goes without saying that any Chemex Ottomatic alternative needs to measure up and produce reliably smooth coffee.

Keep reading to discover some of the best alternatives to the Chemex Ottomatic.

What Is the Chemex Ottomatic (and Who Uses it)?

The Chemex Ottomatic is like giving your Chemex a sexy and more sophisticated sidekick.

It keeps the same borosilicate glass carafe and Chemex filters that make this brewer famous for a bright, low-grit cup. But instead of requiring you to use a kettle, the machine controls water flow, temperature, and bloom. Ground coffee soaks evenly, and the extraction stays smooth with minimal effort from you.

This style suits people who enjoy the clean flavor of pour-over but want something easier than complete manual brewing (especially in the morning).  

What Makes a Good Chemex Ottomatic Alternative

If you’re thinking about switching from the Chemex Ottomatic, your new brewer should still give your coffee beans the attention they deserve. 

The goal stays the same: a clean cup with smooth extraction and a bright finish. A reliable automatic pour-over setup keeps the brewing process steady, handling the bloom and final drip while you focus on waking up.

The essentials that matter may be simple, but each plays a real role in flavor:

• A coffee maker that keeps the temperature stable and spreads water evenly across the ground coffee
•  A solid glass or stainless steel carafe that maintains heat without drama

User-friendliness matters more than most people expect. Buttons should feel natural, there should be clear markings, and cleaning should be quick and easy. These kinds of things and keep you from tucking a brewer in a cabinet and forgetting it exists.

When a machine feels easy to use, you’re more inclined to use it daily.

Fresh coffee beans and a burr grinder help any setup shine by giving extraction a fair chance to bring out sweet notes.

A strong warranty and simple return policy also make online orders feel relaxed rather than risky.

The right Chemex Ottomatic alternative fits into your space, keeps the routine calm, and quietly makes every cup enjoyable—and there are some great options ahead.

Best Chemex Ottomatic Alternatives

A few brewers bring the same calm, automatic pour-over feel without the high Chemex Ottomatic price.

If you like brewing coffee that tastes clean and bright, these options pair well with a burr grinder, a coffee scale, and fresh coffee beans.

Technivorm Moccamaster

The Technivorm Moccamaster is a favorite among drip-brewer fans because it maintains a steady temperature and preserves the clean flavor people expect from good coffee beans. 

Stainless Steel and Glass parts feel sturdy and long-lasting, and the warranty has a strong reputation. 

It gives the relaxed routine of the Chemex Ottomatic: filter in, ground coffee in, press the switch, and wait for a bright cup.

• Pro: Reliable performance that holds up for years
• Con: Higher price than most automatic brewers

If you want something you trust every morning, this is a comforting upgrade.

Ratio Six

Ratio Six brings automatic pour-over to a design that looks like it belongs in a stylish kitchen. It gives your coffee grounds a quick bloom before the main brew, and the flow stays within a good extraction zone. 

Stainless and glass details keep it sleek without being fragile.

• Pro: Beautiful build that still delivers steady results
• Con: Limited brew sizes may feel small for large households

It’s a strong Chemex Ottomatic alternative for someone who values great flavor and matching aesthetics.

Hario V60 Switch or Drip Assist Setup

This keeps manual brewing fun without requiring expert technique. The Switch controls contact time, while the Drip Assist helps guide water flow from a gooseneck kettle.

It uses V60 filters, so the flavor leans bright and refreshing when compared with Chemex filters.

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• Pro: Affordable entry into a balanced pour-over
• Con: Needs your attention during the brew

A great match for anyone who enjoys the process as much as the cup.

The Final Scoop

A Chemex Ottomatic alternative can still give you clean, bright coffee without stressing over stock issues, returns, or a high price. 

Great flavor comes from the basics: fresh coffee beans, the right burr grinder, and filters that keep your cup clear. 

Whether you like the hands-off style of a drip coffee maker, the calm control of manual brewing, or something in between, there is a setup that fits your space and mood.

Good brands offer simple online orders and a clear warranty, so trying something new feels easy. 

The important part is choosing a brewing process that makes you excited to drink coffee every day. If the Chemex Ottomatic sparked that feeling, one of its alternatives can carry it forward just as well.

The post Top Chemex Ottomatic Alternatives for Pour-Over Fans appeared first on Brew Me Like That.

With gentle caffeine levels, Hojicha is a go-to drink for late afternoons and nights when matcha green tea might be too stimulating. 

Some people love loose-leaf tea for its slow sips and soft, smoky aroma. Others want Hojicha powder to whisk a creamy Hojicha latte with oat milk or blend into brownies and ice cream. 

Since flavor can shift a lot depending on roast style, form, and freshness, picking the right Hojicha matters more than you might think.

Let’s look at what makes each option shine so you can choose the one that meets your needs.

What Gives Hojicha its Flavor

Picking the best Hojicha for you gets easier once you know what can affect its flavor. These seemingly small differences can have a big impact on how you enjoy it at home.

Roast Level and Taste Strength

A lighter roast keeps more of that soft smoky aroma, with a gentle sweetness that fits relaxed evening sipping.

Dark roast Hojicha leans deeper—a nuttier, chocolatey, coffee-like flavor that holds its ground in a Hojicha latte with regular milk or oat milk. 

So, if you enjoy bold drinks or come from the coffee world, a stronger, darker roast will feel familiar. If you who prefer a calmer, softer cup, you’ll want something lighter.

Leaf vs Stem Balance

Some Hojicha comes from stem-heavy blends, similar to kukicha. These feel softer, sweeter, and often smoother when brewed as loose-leaf tea.

Leaf-forward blends have more body and a richer roasted edge, making them great in lattes or powder form. 

If you enjoy the clean feel of fukamushi kukicha, a stem blend may be right for you. If you like more flavor weight, go with the leaves doing the heavy lifting.

Freshness and Best-by Dates

Even roasted teas mellow out over time. A bright, warm scent means flavor is alive. If the aroma feels flat, it may have sat around too long. 

Look for high-quality tea with clear best-by dates, resealable bags, or tins that keep light and air away. 

Smaller packets can help you finish your Hojicha while the character still feels cozy and clear. When in doubt, trust your nose—fresh Hojicha greets you before the cup even hits the table!

The Best Hojicha for Your Style

Everyone enjoys tea in their own way. Some people sit quietly with a teapot. Some wake up craving a creamy Hojicha Latte. Others bake brownies at midnight and pretend it’s for guests. Good news: Hojicha works in all of those situations. You just need the right form and roast. Let’s match your daily ritual with a cup that feels made for it.

For Straight Sipping

Loose-leaf tea offers the cleanest view of flavor. When dry, the leaves should show a warm brown tone, not a dull gray one.

A sniff test helps: fresh hojicha gives a soft smoky aroma with a bit of sweetness hiding underneath. Look for high-quality tea with a steady roast—nothing too charred, like Senbird premium hojicha.

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If you enjoy calming evenings and want something gentle on the palate, loose-leaf hojicha makes the best sidekick. 

It also suits green tea fans who want roasted comfort without strong caffeine. Smoothness is the goal. If your tongue feels punished, that bag belongs in time-out.

For a Creamy Hojicha Latte

This is where Hojicha powder earns applause. A roasted green tea powder should have a deeper color and a bold scent even before it touches water.

That strength helps the taste shine through milk. A whisk or frother gives better texture, and oat milk brings a light sweetness that pairs well with the dark roast character, KIMIKURA.

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The powder turns into a thick base quickly, helping the flavor stay present in every sip. Latte lovers can think of this as the hojicha version of matcha green tea—same convenience, more toastiness, less kick.

For Baking and Desserts

Cookies and ice cream don’t care how pretty loose-leaf hojicha looks, so powder form wins again. The tea-coffee-cocoa flavor stands up well in sugar, cream, and butter. 

A warm roasted scent in the tin usually means a deeper taste after baking. Always check best-by dates before you make a big batch—stale hojicha turns quiet in the oven. 

A fresh scoop, though, can turn a simple dessert into something friends ask about. Even if you pretend you bought it.

Storing Hojicha So the Flavor Lasts

After you find the best Hojicha, the next goal is keeping that warm taste alive. Roasted green tea powder and loose-leaf tea can fade faster than people expect. 

Light, heat, and air encourage stale, dull cups—and nobody wants that after spending money on high-quality tea. 

A few simple habits help you protect that cozy smoky aroma:

• Use airtight tins or resealable bags that shut tight
• Keep tea away from sunlight and warm kitchens
• Store both loose-leaf tea and roasted green tea powder in a cool cupboard
• Check best-by dates and buy only what you’ll finish soon

Small batches taste better because Hojicha always shines brightest when fresh.

A quick sniff test tells you the truth: if the scent feels muted or flat, time has done its thing. Give your tea a good home, and your cup rewards you every time.

The Final Scoop

Choosing the best Hojicha comes down to how you enjoy tea. A lighter roast offers softer evenings, while a dark roast brings bolder tea, coffee, and cocoa flavors. 

Loose-leaf tea suits calm sipping when you want aroma and clarity in the cup. Hojicha powder steps in for a creamy Hojicha latte with milk or oat milk, and it also plays well in desserts. 

The fun part is seeing what fits your own routine. Try one loose-leaf hojicha and one roasted green tea powder, compare a few cups, and let your taste decide which becomes the one you reach for most often.

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