John Moylan's Blog

'Anticipate the difficult by managing the easy.' - Lao Tzu

My Aeropress review

Let me start off with a personal admission. My name is John and I am a coffee addict. There, I have said it. That was easy enough. Everyone has their vice and mine just happens to be coffee. Not any old coffee though, mine has to be black and smooth, preferably espresso and made from the finest Arabica beans. I have been known to make do with other, less than perfect coffee’s when push comes to shove. But after years of trying to go ‘cold turkey’ I have rationalised that maybe it’s OK to embrace my addiction, and not to feel guilty as long as I can make do with quality rather than indulging in quantity. Armed with this new self understanding, I decided to buy myself a Father’s Day present. The battered 1 cup moka pot that I use in the mornings was in need of a few spare parts anyway and for a couple of extra euro I could get something new. The reviews for the Aeropress are certainly impressive, and it is claimed, albeit by the manufacturer Aerobie themselves, that it makes "the world’s smoothest, richest brew." So I ordered one on Amazon and waited eagerly for it arrive.

The Aeropress process involves measuring coffee and water into a syringe type tube and then pressing the coffee though a small paper filter. The process is quick and clean and the coffee tastes OK. But espresso it is not and the calling it "the world’s smoothest, richest brew" may be going a step or ten too far. It took me about a week to find a method of brewing that I liked. The standard method involves using 2*15g scoops of coffee for 2 espresso sized cups. To put this in context, a standard Cafetiere normally uses just 1*7g scoop of coffee per cup. Apart from being an expensive waste of coffee, the resultant brew is far too strong. I am going to theororize that maybe 2*15g scoops are required so that the coffee and water form a plug to stop coffee leaking through the filter before it has been pressed. My own method is to use 1*15g scoop for 2 cups using the so called ‘inverted method’. I am also going to theororize that this method is not described in the Aeropress’s documentation because of litigation fears due to possible scalding.

Maybe next year I’ll buy myself a Bialetti Brikka for Father’s Day instead.

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