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After a couple of times finding myself and half of the worktop covered in boiling water and coffee grounds that we're pissing out of the end of the supposedly sealed AeroPress I gave up on it.
Using the inversion method fared a bit better but the paper filter never seemed to work properly and there was never much pressure in the pressing when I pressed it and the resultant coffee never seemed better than the moka pot method.
Like I said, maybe I'm doing it wrong but I just couldn't be bothered with the faff and gave it away.
@Grangousier I have an induction moka pot, there are a few about now.
Sounds like it! Just treat it like a single cup cafetiere.
Less bits/grounds in the drink but otherwise same principle. Clean up is easier because just just rinse the metal filter, press the puck into the bin then rinse the aeropress.
But hey, if it doesn't work, it doesn't work. I love my moka pot too one day I'll be able to afford a proper grinder and espresso machine.
V60 is great, but a *lot* of faff to get the most out of the coffee. You absolutely need freshly ground beans, at the right grind, a set of scales and a stopwatch. I have a set of hario v60 scales I got from a charity shop that does the weighing and the timing for me, but you still need a steady pour from a gooseneck kettle...
Get it right, though, and you'll drag out some amazing, sweet flavours from your beans. Definitely worth the effort for me, but only on a cold, slow morning in winter
Its the only coffee maker I have brought two of.
It was actually the first thing I purchased after leaving my wife in march. she wanted to keep the original one
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A bit off. The grind determines the pressure, but pressure has nothing to do with the brew.
coarse = easy plunge but more importantly less extracted in 3 minutes. Try it for 10.
Fine = harder plunger and more extracted in the time vs coarse. Note more extraction is not always good.
Easy, simple, reliable, durable and the coffee's decent as long as you use decent coffee to begin with. Nothing will make crap coffee taste good.
I use a full-pressure espresso pump machine at home (with Lavazza black), a moka when I don't have access to that, and a cup-top filter for when travelling (and anyone who calls it a "V60" or whatever belongs in a Soviet prison)
Stick with the Dulce Gusto unless you want to treat yourself to a Delonghi or similar espresso machine. Alternatively, get a moka pot. I wouldn't call it a faff, but it takes a little longer.
You absolutely misunderstand the aeropress. It's a cafetiere but cleaner brew, less bits.
Espresso has its place, but there are other ways of enjoying coffee. The V60 is excellent but it makes a coffee nothing like an espresso, nor like an aeropress or a moka pot or a cafetiere.
There are other methods too, like the show-stopping syphon. All have pluses and minuses. The moka is probably objectively the worst way to brew coffee - I use a moka pot all the time though, because with practice you can get a decent coffee (although it is inferior to a true espresso, with carefully set pre-infusion, pressures, dosage and temperatures)
It's a minefield. I really like coffee. It's sad but I'm owning it anyway.
I agree on strong coffee recommendations though - a moka pot is easy, fairly faff free and gives a very potent, caffeine-filled morning drink that's great with milk.
Some people like that taste, that's fine but speaking from a scientific point of view, Moka pot is not an ideal condition for coffee making.
Perhaps "burn" is not the correct term but it is too hot for coffee extraction, which is the thing you are trying to do.
It's called burning, but in reality I think it's a temperature based over-extraction. It may also adversely affect some flavours that come out - typically, moka pot coffee is far less sweet and has a bitter edge, whereas carefully controlled pour over or espresso would be described as sweet, smooth or fruity/nutty etc, and isn't actually particularly bitter at all.
Some coffees are blended or roasted to bring more bitter - this can help cocoa or toffee flavours cut through the milk. Typically, these are the Italian blends, where they add robusta (itself a horrible smelling and tasting coffee - like burnt rubber).
People have bad experiences with it as there are a country of nacks to it without which you will get nasty coffee. But, once learned you can do it whilst half asleep.
Certainly better in every respect than the Nespresso pod type stuff.
Aeropress tastes much better than Dolce Gusto machine to me. It's a lot better for the environment as well, not to mention cheaper.