Meredith Schneider
Being able to make a fantastic cup of coffee at home can be a real asset to my wallet. However, with so many individual brewing options and accessories, I didn't know where to start.
To see how I could make the best coffee at home, I tried making cups in an Aeropress, coffee pot, French press, and Keurig.
After brewing, I added 1 tablespoon of Chobani cinnamon-coffee-cake creamer to each glass, which gave them all a creamy layer of cinnamon-sugar flavor.
Here's how each brewing method stacked up, and which I think is the best way to make coffee.
Meredith Schneider
The perfect cup of morning coffee often revolves around the bean or blend you use.
For a bold, caramel-tinged flavor this time of year, I chose the classic Eight O'Clock Coffee dark Italian espresso roast.
Meredith Schneider
An Aeropress uses air pressure, fast immersion, and a micro-filter to brew a quick, full-bodied cup of coffee or tea.
The travel version I have, which costs around $50, includes the main appliance, a scoop, a stirrer, paper micro-filters, and a travel mug. Different models range between $40 and $150.
That 2-tablespoon scoop portions out the perfect amount of coffee grounds, so I really didn't need anything else from my kitchen.
Meredith Schneider
To start the process, I put the plunger inside the main casing and pulled it until it was secure at the edge. Then, I flipped everything over and added one scoop of coffee grounds in the designated slot.
Hot water goes on top of the beans, then I used the stirrer to combine everything and ensure an even distribution.
Meredith Schneider
The microfilter is a crucial component of this appliance because it prevents annoying coffee grounds from infiltrating your cup.
I placed one inside the filter cap before twisting it onto the top of the Aeropress. I ensured it was secure before moving on to the next step.
Meredith Schneider
After letting the coffee steep for about two minutes, I flipped the Aeropress over on top of the included travel mug.
You can use any mug for this, but I knew the Aeropress one would be a perfect fit, so I thought it would help reduce any user error.
Then, I pushed the plunger down until the appliance started hissing and stopped dispensing liquid.
Meredith Schneider
The coffee was smooth and caramelly, just how I like it. However, it also had a bit of a bitter aftertaste.
I'm new to using the Aeropress, so I'm not sure if this is typical or due to my own skills.
Meredith Schneider
A regular coffee maker may be old-school, but it works.
I like that you can even preset it so it brews in the morning, and you can find basic models for as little as $20.
Other than the appliance itself, I just needed a filter, the grounds, and some water. For comparison's sake, I used the Aeropress 2-tablespoon scoop to add grounds to the filter.
Meredith Schneider
Once I added the coffee grounds and filled the water compartment, I just hit the "brew" button and let it do its thing.
When my pot is finished with its magic, it sputters and steams (and stops dispensing coffee).
Meredith Schneider
This mug of coffee tasted fine, but it tasted weaker than the others β almost watered down, even though I used the same ratio of beans and water for everything.
After adding 1 tablespoon of creamer, I could visually see the difference in color compared to the other cups.
Meredith Schneider
French presses always seem fancy, but the process is relatively straightforward.
There are luxury models out there, but affordable versions of the basic appliance go for around $10 to $15.
I started by adding a 2-tablespoon scoop of coffee grounds to the bottom of the pitcher.
Meredith Schneider
Like with the Aeropress, I needed to add already hot water to the French press β 200 degrees Fahrenheit is evidently the optimal temperature for this process.
You can heat the water in a kettle, but I just used my microwave.
Once it was heated, I poured it over the coffee grounds in the pitcher.
Meredith Schneider
After one minute, the grounds should float to the top of the water.
I stirred everything with a wooden spoon, then placed the lid and plunger on top and let the pitcher steep for three more minutes.
When it was ready, I slowly plunged my pitcher.
Meredith Schneider
Because this brewing process doesn't use a paper filter, the coffee bean's natural oils have more opportunity to break through, adding dimension to the flavor.
Right away, I could tell this was going to be the boldest cup. With its impressive depth of flavor, the coffee from my French press would be hard to beat.
Meredith Schneider
If you're looking for the quickest option for coffee, a Keurig can't be beat.
The cheapest models start around $50 and larger/newer versions go up from there.
To start, I just popped the top open and added enough water to the basin.
In my experience, though, Keurig machines can be fickle. Although I put 10 ounces of water in my machine, it only dispensed about 8.
Meredith Schneider
I had the same blend of Eight O'Clock Coffee in pod form, so the comparison should be fair.
I turned the Keurig on and popped open the pod compartment. When I closed the compartment, it secured with a click.
After putting my mug under the dispenser, I pushed the start button and walked away while it brewed.
Meredith Schneider
The cup of coffee from my Keurig was fine.
I didn't think I could taste the full flavor of my coffee, but I wouldn't say it tasted was watered down, either β just a little one-dimensional.
A Keurig is always going to be an easy option, but that doesn't necessarily make it the best one.
Meredith Schneider
For me, choosing the best at-home brew was relatively simple. The French press made the darkest cup with the boldest flavor.
I was also glad that my favorite coffee-brewing appliance was the cheapest of the bunch.
The Aeropress cup produced a near-perfect cup, but its slight bitterness landed it in second place.
The classic coffee pot wasn't as impressive, comparatively, and the Keurig was best for efficiency β less so for taste.
Starbucks
Starbucks' new CEO, Brian Niccol, says he hopes customers will one day be able to get a brewed cup of coffee in less than 30 seconds.
In an interview with ABC's Good Morning America, the coffee boss said he wants to prioritize speed while also saying that there would be no more price rises for the time being.
Niccol's vision for what Starbucks will look like in five years' time includes a more efficient mobile order business with its own pick-up area.
"You're going to have an experience where when you walk in and you interact with the barista, it's going to be really quick for that brewed cup of coffee," he told ABC. "My hope is we can get you a brewed cup of coffee in less than 30 seconds."
Niccol joined Starbucks as its CEO in September after spending six years at the helm of Chipotle.
Unlike Chipotle, which announced menu price increases of about 2% on Wednesday, Niccol said: "The approach we've taken right now is we're going to hit the pause button on any pricing for this fiscal year."
"I still think there's an opportunity for us to simplify the pricing architecture right now β I don't love the fact that in our app right now, while you're doing this customization, it doesn't inform you what has happened to the price, so I want to get more transparent with the pricing," he said on GMA.
Niccol also saidΒ Starbucks would bring back some old staplesΒ like the Sharpies used to write names on cups and the coffee condiment bar.
The coffee chain CEO explained that they're investing in technology to provide more accurate times about when drinks will be ready for customers.
"We've got a lot of offerings that there's just one or two of these ordered a day," he said.
"The way I talk about it is, we're going to do fewer things, but we're going to do fewer things better."
Katherine Tangalakis-Lippert
The end of the year is upon us, and with it comes the cool winter months, which means it's time to ditch my regular order of iced coffee in favor of a warmer drink. For those of us trying desperately to cut back on caffeine, the humble classic hot chocolate is a top-tier choice.Β
If you're not looking to make it yourself at home with the best store-bought hot cocoa β in which case the runaway winner, in my opinion, is NestlΓ©'s oft-overlooked Abuelita Mexican Hot Chocolate β or boldly starting from scratch using a celebrity chef's recipe, it's quick and easy to visit a national coffee chain for a sip of the iconic cold-weather drink.Β
I like my hot chocolate rich, but not overly sweet, with a creamy milk base. It should be topped with whipped cream and chocolate shavings or, even better, a marshmallow. So I tried five national coffee chains in search of the cup that felt the most like a warm hug, hitting all the luxurious chocolate notes one craves without being a one-note sugar bomb.
What I found may reveal my status as a basic coffeehouse lurker, but I stand by my assessment. You'll have to try for yourself, but here are the five cups of hot chocolate from each coffee chain, ranked from worst to best:
Katherine Tangalakis-Lippert
In defense of The Coffee Bean & Tea Leaf, they have plenty of drinks and snacks on their menu that taste good. Their Black Forest blended drink beats out Starbucks' menu of Frappucinos any way of the week. But their cocoa isn't one I'd revisit β though other members of my household disagree, so, as always, your mileage may vary.
A barista at a local branch told me that The Coffee Bean's $4.25 cup of hot chocolate defaults to using nonfat milk, mixed with chocolate powder, and topped with simple whipped cream.Β
But somehow, this hot cocoa had a much thicker consistency than the others, coating my mouth with a cloyingly sweet chocolate flavor that tasted like a glass of melted Cadbury milk chocolate.
While I could see someone with a sweeter tooth than mine β which is admittedly hard to come by β enjoying the taste, I couldn't take more than a sip or two.
Katherine Tangalakis-Lippert
I had hoped for more from Peet's Coffee, expecting a velvety, diner-style cup of cocoa from the smaller chain, but what I got was just fine. Average. Plain.
I watched as my barista emptied a nondescript brown pouch of chocolate powder into a cup, adding warm 2% milk, and stirring the mixture with a spoon before topping it with canned whipped cream and handing it to me.
Tied with Starbucks as the most expensive offering at $4.45, the hot chocolate I got from Peet's Coffee offered less flourish than I would have made myself at home.Β
While slightly sweeter than the cocoa at Starbucks and Krispy Kreme, Peet's Coffee's hot chocolate had a simple, inoffensive flavor β but there was nothing special about it.Β
Katherine Tangalakis-Lippert
Notably, the Dunkin' I visited had the friendliest staff, but that didn't impact the flavor of its hot chocolate, and let's be honest β the cocoa was mid (because Dunkin' stays average.)
The barista at the doughnut empire said the ubiquitous East Coast chain defaulted to using hot water instead of milk in its $3.69 cup of cocoa. And while Dunkin' was the only chain to offer a much-appreciated topping to accompany the whipped cream β mocha-syrup drizzle β I could tell the drink's base was made without milk.Β
It also nearly burned my tongue and was far and away the hottest cup of chocolate of the day.
Without the dairy, Dunkin' hot chocolate was noticeably less creamy, though it had an intense chocolate flavor β a likely benefit of the mocha syrup on top.Β
Katherine Tangalakis-Lippert
As a chain I rarely visit, Krispy Kreme surprised me by coming in second place for its overall flavor.Β
At $3.55, the doughnut chain's midsize cocoa was less expensive than the other major hot chocolate movers, but it rose above almost all of them by using a Ghirardelli powder base with steamed 2% milk.
It was served warm, not hot, and included whipped cream but not sprinkles or drizzle.
Krispy Kreme's cocoa had no frills, but offered more nuanced flavor than Peet's, Dunkin', and The Coffee Bean & Tea Leaf without having quite the complexity that Starbucks does.
Katherine Tangalakis-Lippert
I didn't want Starbucks to win β and I say that as a gold-level rewards-card member who believes in, and even evangelizes about, the value of the omnipresent coffee chain. But I wanted a dark horse contender to rise through the ranks to cinch the top spot; I wanted to be proven wrong.
I suppose I didn't want the answer to be that basic, but, alas, Starbucks made me the best cup of hot cocoa of all five I tried.
While pricey at $4.45 for a 16oz drink after tax, I guess the offering coming from the biggest US coffee chain should be the best.
Starbucks' cocoa is made, by default, with steamed whole milk mixed with house-made mocha syrup, then topped with whipped cream. Though notably missing any unique toppings such as a chocolate syrup swirl or marshmallow, which would undoubtedly heighten the experience, this hot chocolate was rich and creamy without being too sweet.
The drink had some back-end bitter notes that I could see making my opinion controversial, but having a more complex flavor made Starbucks' hot cocoa more enjoyable than the others.
Editor's note: This story was originally published in November 2023.
