Coffee is one of the most popular beverages in the world and when it comes to Coffee Makers then the automatic drip coffee maker is the most common type of coffee machine. This is the machine which is almost found in every American home or office. Brewing a pot of drip coffee is preferred by countless coffee drinkers. They like the speed and convenience provided by these machines and appreciates the fact that the automatic features of these machines make brewing coffee easy. Buying a drip coffeemaker also provides the users with a most affordable and a cheaper option. The models of these Coffee Makers start for just around $30. Though these usually come with a glass carafe, but they are also available with more durable stainless steel or thermal carafe. In this article we have compiled a list of some of the best drip coffee makers for you. So let’s just have a look at them.
Bonavita BV1800 8-Cup Coffee Maker
This is one of the best drip coffee makers as it can brew coffee very quickly, with an approximate time of under 6 minutes. The coffee brewed in this is deliciously hot and since its carafe is made of steel, so it performs good insulation and ensures that there is no plastic taste or smell. It comes with a 1400-watt heater made of aluminum and also has a auto shut off feature for your convenience. Also read: Best bunn coffee makers recommendations by CoffeeDx
Cuisinart DCC-2650 Brew Central 12-Cup with Glass Carafe
This one is a pretty good looking stainless steel machine which can brew up to 14 cups at a time and which also comes with the 1-4 cup settings for the convenience of the users. In this machine, you can choose regular or bold for coffee strength and you will also get a Brew-Pause function to pause the brewing if you are in the middle of something else. Though the best features about this coffee maker are its adjustable heater plate, the self clean function and easy-to-use control panel.
Technivorm Moccamaster KBT 741 10-Cup with Thermal Carafe
This Coffee Maker brews some of the best & hot tasting coffee cups. It can brew up to 10 cups of coffee at a time and what is amazing is that the brew cycle is fast at just around 5 minutes. It leaves behind no plastic taste or smells after doing its work and comes in with a thermal carafe. This great machine is handmade in Netherlands, which is also why it is quite well built.
Hamilton Beach Single Serve and 12-Cup Coffee Maker, 2-Way (49980A)
This is certainly amongst the best drip coffee makers. It has a can which functions both as a single-serve and full pot coffeemaker and makes hot delicious coffee to everyone likes. It has a great sharp design due to which it looks great in the kitchen. The machine can be programmed with many features and also has an easy to use control panel.
BUNN BT Velocity Brew 10-Cup Thermal Carafe Home Coffee Brewer
This is amongst the fastest coffee makers ever as it can brew about 10 cups of coffee in just around 3 minutes. It doesn’t compromise with the quality of coffee as it is quite excellent. It comes with a good quality thermal carafe and has great features making it a breeze to operate. It comes with a 3 years warranty.
The Last Words
Drip coffee makers are a cheap yet effective solution for your coffee needs and the options mentioned above are some of the best drip coffee makers that you are going to find in the market as these produce a great cup of coffee within very less time. So hurry and get one of these for your home as well.
Heading north this summer to Lake Superior don’t worry about what to eat. There’s fabulous local available all through the North Shore as never before. While smoked fish and fresh white fish, trout and berries have always been a given, now there’s far more to explore. Cornucopia hosts a farmers market Thursday evenings from 3 until 6; Bayfield, Ashland, and Port Wing hold theirs on Saturday mornings. (You can’t miss them, they are smack in the middle of town).
My most recent find is Sassy Nanny Goat Cheese. Find it at all of the farmers markets and Bayfield Wine and Spirit Shop that carries an eclectic selection of vino’s at easy prices Sassy Nanny’s “Lake Effect,” a fresh spreadable cheese (terrific drizzled with local honey and hit with cracked black pepper); “Buttin Heads,” a sea salt brined feta; and “Cabra Fresco,” a classic queso fresco for nachos are worth seeking out.
Pretty soon we’ll see gorgeous Manchego-style sheep cheeses from Lucky Ewe, near Cornucopia. They’re aging as I write this and will be ready within the month…. check them out.
Fabulous Snappy Green Beans don’t need much but a simple steam then great olive oil and a sprinkle of coarse salt. The only trick is to cook them PAST the crisp stage until they are very tender (but not soggy) then douse them with good olive oil and sprinkle with salt. You’ll want to eat them with your fingers (and lick them clean).
Sweet peas are a snap to cook or stir-fry if you have any left by the time you get home. Just tail them (by grabbing the top) then zip the string off like a zipper. DO NOT OVERCOOK the se. I like to toss them whole into a pot of boiling pasta right before draining and then toss the whole lot with olive oil or butter, some lemon, salt and pepper and fresh thyme and then hit it with a little shredded Parm or any sharp cheese. Need I say, eat this ASAP?…
Look for morels when the lilacs are the size of a mouse’s ear; when the dandelions are in full yellow bloom, when cottonwood trees begin to green, when apple trees blossom, when snakes come out of hibernation, when turtles cross the road. Look near dead elms in the deep woods or ash trees or old apple trees in abandoned orchards. They poke up through dead leaves on damp mornings. They are light and cone shaped and honeycombed.
Morels are the result of “symbiotic disruption.” A suffering or dying tree stimulates the morel fungus inside the root system, causing it to withdraw. The hardened nodules, “sierotia” form below the ground and with enough water and light in the spring, they swell to form morels. When you discover morels in the woods, here’s what you do:
Cut the morels off at ground level. This protects the mycelium allowing more morels to grow. Put them in a clean container but DO NOT use plastic bags as these trap moisture and heat that encourage decomposition. Use paper sacks or baskets. Once home, store the mushrooms in a paper bag in the refrigerator and DO NOT wash until ready to use.
Cook morels COMPLETELY! They are the very best when simply sauteed in butter or oil. DON’T EAT THEM RAW …An active enzyme in morels can cause stomach pain but is made harmless when they are cooked.
BEWARE of false morels, they’re nasty and dangerous fungi and resemble the real thing, but their heads are misshapen, their stems are NOT hollow, they’re solid or fibrous. False morels range in color from brown to deep rust. When in doubt, throw them out!
Here’s what to do if you find some …
1) To prepare the mushrooms, cut in half and then soak in salted water for about 20 minutes to clean and remove any insects that may hide within. Hand-remove the morels and drain on dishtowels for at least 20 minutes.
2) Slice and sautee in butter or olive oil over medium until very very soft, about 10 to 15 minutes, stirring while sprinkling with salt and pepper to taste.
3) Serve on toasted baguette OR with scrambled eggs.…
HOW THE UGLIEST INGREDIENTS MAKE THE MOST BEAUTIFUL SALADS
Spring, radishes, rhubarb announce spring with their vibrant flavors and brilliant colors. There’s no doubt that change is in the air. And, thank god because it’s truly time to lighten up, brighten up and clean out and great salads are about the best way to do so. You can eat this salad all day long and probably loose weight with all the aerobic munching and crunching it requires. But the best thing is that it’s delicious and so healthful that you will be glad you did. It tosses together in a flash.
Spring Greens and Radish Salad with Rhubarb Vinaigrette
Serves 4 to 6
The dressing relies on rhubarb’s tangy nature to take on vinegar’s bite.
1/2 cup rhubarb, peeled and finely diced
1/2 cup water
1/4 cup sugar, or less to taste
1 shallot, diced
¼ cup fruit wine or apple cider vinegar
½ cup vegetable oil
Salt and freshly ground pepper to taste
½ pound baby spinach, stemmed, rinsed and dried (about 6 cups)
1/2 pound baby greens, or mesclun mix, rinsed and dried (about 6 cups)
¼ pound baby greens, rinsed and dried (about 3 cups, torn)
¼ cup toasted and chopped hickory, hazel, pecan or walnuts, page ___
1 cup sliced radishes
Put the rhubarb and water into a small saucepan, bring the water to a simmer and cook the rhubarb until it is tender but not soggy, about 5 minutes. Add sugar to sweeten the rhubarb. Turn into a small bowl and allow to cool to lukewarm. Whisk in the shallots, the vinegar and oil and salt and pepper to taste.
Put the greens into a large bowl and toss with just enough of the rhubarb vinaigrette to coat and serve immediately topped with the nuts and sliced radishes.…
Potato soups are a sure bet this time of year; just the thing to transition gently into spring. They make a simple, easy, healthy supper. In this recipe, the mild licorice flavor of fennel adds a refined note. Add a tart green salad and you’re set. The soup may be made a day or two ahead and it freezes well. Save a few of the feathery fennel fronds for garnish.
Serves 4 as an entrée
2 tablespoons butter
2 heads fennel, fronds removed, finely chopped
3 large leeks, white parts only, finely chopped and rinsed
1 Yellow Finn or Yukon Gold potatoes, scrubbed well and cut into 1-inch chunks
2 carrots grated
1 bay leaf
4 thyme sprigs
4 parsley branches
Salt and freshly ground black pepper
1/2 cup cream or half & half
Minced parsley for garnish
In a large heavy soup pot, melt the butter over medium-high heat and cook the fennel and leeks for several minutes, then add the potatoes, carrots, and the bay, thyme and parsley. Season with salt and pepper, lower the heat to medium, cover, and cook the vegetables, turning occasionally until they release their juices, remove the cover and continue cooking until they’ve lightly browned in places, about 10 minutes total.
Add about 6 cups water and a little more salt and pepper to taste. Increase the heat and bring to a boil. Then, lower the heat and simmer, partially covered, util the potatoes are soft, about 30 minutes. Press a few potatoes against the side of the pan to break them up and give the soup body. Add the cream or half and half and taste and adjust the seasoning.
Serve garnished with the chopped parsley…