How to make coffee with a tea infuser?

Using a tea infuser for coffee is essentially a micro-scale immersion brew. Since you are not using a paper filter, the coffee will have more body and texture than a pour over, but it will also contain more 'fines'—the tiny particles of coffee that pass through the mesh. To get the best results, you must treat it like a miniature French press.

Grind size is the most important variable here. Because the mesh of a tea infuser is often finer than a French press filter, you should use a medium-coarse grind. If you grind too fine, the coffee will be muddy and difficult to clean; if you grind too coarse, the coffee will be weak and watery. Aim for a texture similar to sea salt. You will also need to use a slightly higher coffee-to-water ratio than usual, as the immersion process is less efficient at extracting flavor than pressurized or drip methods.

To brew, place your grounds in the infuser and submerge it in a mug of hot water (around 200°F). Give it a gentle stir to ensure all the grounds are wet, then let it steep for 4 to 5 minutes. After the time is up, remove the infuser and give the coffee a moment to settle. You will notice that the flavor is quite different from a standard drip coffee—it will be more robust and textured, with a heavier mouthfeel.

In practice, this is a great 'hack' for travel or when you only want a single cup without the cleanup of a full brewer. However, be aware that the mesh can clog easily. After each use, rinse the infuser thoroughly to remove the oils and fine particles that can turn rancid over time. While it won't replace a dedicated brewer for daily use, it is a fun and effective way to experiment with immersion brewing on the go.