revisionist history
i guess i need to eat a little bit of crow. in the past i have done a coffee-off between two pieces of brewing equipment and have given the edge to the french press over the aeropress, even though in my heart i probably gave a much bigger edge to the french press.
i need to revise that statement and let it be a lesson to all not to get stuck in old modes of thinking, to always be willing to expand your base of knowledge and experimentation around coffee.
in the last month i can count on one hand the number of times i have reached for the french press when wanting personal coffee. it has almost always been the aeropress that has made its way onto the kitchen counter. it's quicker, easier to clean up and the taste profile is radically good. used to be i would savor how a coffee might taste in the press. now i wonder to myself how this coffee or that will be as an aeropress 'espresso shot' or 'americano.' always it makes me stand up and notice flavors i didn't think i'd find.
so hat's off to the aeropress for making a firm believer out of me. i mean, here's to the aeropress...we always knew you were headed for greatness from day one. er, right.
those of you who have an aeropress, any thoughts?
posted by blanco @ 8:45:00 AM
3 comments
3 Comments:
Ahhhh you’ve seen the light. I think it was my first comment on your blog telling you that the Aerobe rocked and its taken me all this time to convince you ;)
Couldn’t agree more easy clean and an interesting brewing method, just don’t mention the espresso word, a lot of people get upset when the two get linked together. Quite rightly to for me, its is own brewing method in its own right.
what can i say? i'm thick skulled and obstinate. i know what you mean about the non-espresso espresso comparison. i mean, i always see the orangish stuff on top of the cup but it's really more like coffee 'foam' not crema, and it dissipates way too fast for anyone's good.
i know mark p. said he had a metal filter. any word on those? being sold anymore? mark?
I have a metal filter too, but made from swiss gold, I swap between metal filter, paper filter then double (metal and paper), all with interesting differences in the cup. The metal filter seems to add some viscosity to the drink, but its tough to get a long extraction so fine and quick with this method.
Last I heard that the inventor guy (sorry cant remember his name me is bad) wasn’t going to bring out the metal filter as we would all die of some hideous disease (or something like that).
I’d be interested to hear Mark P’s view point on the “official” filter for sure.
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