The Aeropress and the Moka pot also rely on pressure, however, the amount is usually closer to around, 0,5 and 1,5, respectively.Īnother critical distinction to make is whether the coffee is filtered via paper or metal. However, in reality, you can make great-tasting espresso with as little as 5 or 6 bars. Or are the coffee grounds steeping in the water? In that case, it’s called infusion.Įspresso famously uses 9 bars of pressure to force water through a condensed puck of coffee. Is the water merely running through the grounds via gravity? That is known as percolation. The flavor profile tends to be muddier and less nuanced compared to paper filtered coffees. Remember that you should also dismantle the mesh screen and clean it with every use. Cons: Difficult to clean compared to other coffee makers.Pros: Rustic, strong coffee with an oomph.The biggest models typically have a capacity of around 12 cups, which translates to 51 ounces/1,5 liters. You also get the convenience of being able to brew relatively big batches at the same time. This makes it less vibrant and clean flavor-wise, but you do get more of that oomph that so many people crave. The French press relies on a mesh filtration-screen, which allows a lot of lipids to enter the cup. However, if you love a thick cuppa Joe with a real caffeine punch, then this is one of the best ways to achieve it. It’s a balancing act that can be difficult. With the French press, you want a robust and full-bodied cup of coffee, without getting any sediment into your cup. Be meticulous with the cleaning, and pay attention to grind size and turbulence, and you’re already half the way. If you want to make good French press coffee, it is technically possible. Often it hasn’t been adequately cleaned, which adds some flavor taints to an already underwhelming cup. On the other hand, it’s infrequent that people know how to brew with this device. On the one hand, I love that it’s a no-frills brewing device that doesn’t claim to be more than it is. I have mixed feelings about the French press. It’s cheap and straightforward, yet still exuberates some sort of European Old World charm. The French Press is one of those classic brewing devices that everybody must own sooner or later. ( Humblebrag: If you want to tap into the full potential of the Aeropress, be sure to check out my mammoth-guide) #3: French Press Also, due to the incredible amount of recipes out there, it can be challenging to find the few genuine techniques that work. Cons: Limited serving size best as a single-serve coffee maker.It can brew all kinds of coffee only fantasy is the limit. Pros: Cheap, portable, extremely durable, versatile.You can make everything from espresso-like shots to iced coffee and cold brew with this device. You can literally try thousands of different recipes and still get excellent results. What the real geeks soon realize, however, is that it’s fun to brew with the Aeropress. If you want to brew coffee on an airplane or when you’re out hiking, you can do it with this device. With the new travel version, the Aeropress Go, this aspect has been further developed. The good thing about the Aeropress is first and foremost convenience. After all, it was made by Aerobie, a company that previously only made flying discs.īut slowly, the Aeropress grew into a cult classic with its own world championship. The Aeropress was launched in 2005, and now, 15 years later, it’s hard to imagine a coffee world without this little efficient coffee brewing companion.Īt first, most people thought the Aeropress was a toy. → See my guide to pour over coffee here or check the video below, where I share my method. You get mouthfeel, sweetness, acidity, body, and aftertaste with this brewing method. I find that this is the best way to express a given coffee bean’s true identity. And I think it should be for most people. Pour over coffee is my brewing method of choice, period. Pour over coffee seems simple and straightforward, which it also is to a certain degree, but at the same time, it has the potential to be a complicated and nuanced brewing method. Since then many other Japanese brands have entered the market and cut out a slice for themselves: Kalita, Origami, Cafec, Munieq, and Kono just to mention a few. While the West had largely dismissed the minimalist pour over approach, it had flourished and developed in Japan, where Hario is from. It all began when Hario V60 suddenly came from out of nowhere, and became the brewer of choice in many specialty coffee shops in the US and Europe. Pour over aka hand drip coffee has had a huge renaissance in recent years. Pour over coffee is an antique technique, dating back to Melitta Bentz’ first prototypes more than hundred years ago. Pour over is an easy and reliable method (Bex Walton – Flickr CC 2.0: Source) #1: Pour Over
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