Aeropress – Fantastic Method For Coffee Connoisseurs

The AeroPress is one of the latest innovations in the coffee world. Coffee lovers have long searched for a way to quickly make a brew that is flavorful and rich without being bitter or burnt tasting, which is a problem with traditional drip brewers. Espresso machines can be pricey and challenging to master, while the French press creates a good cup of coffee but needs a specific grind and it’s not the fastest method available. The AeroPress takes the best qualities of other coffee making methods and allows home brewers to create a delicious cup of coffee in just 30 seconds of brewing time.

The AeroPress was invented in 2005 by Alan Adler and is a brewer that consists of two cylindrical tubes. It uses thin paper or metal filters, and is highly portable. Because of its small size, the AeroPress can truly fit just about anywhere one wants to take it. This makes it ideal for campers, those who frequently travel, and anyone with limited kitchen or counter space.

The most impressive feature of the AeroPress is that it produces a cup of coffee with a good flavor in a short amount of time. Air pressure is used to help with flavor extraction, and the use of a fine grind also ensures that enough of the coffee’s oils are infused into the finished cup. Using an AeroPress is fairly simple.

Starting off with fine grounds is essential to get optimal flavor with an AeroPress — go for a grind that’s a bit finer than that used for drip brew coffee. A filter is placed into the bottom of the AeroPress’s larger cylinder, and coffee grounds are added on top. After hot, but not boiling, water is poured over the coffee grounds, the mix is stirred for ten seconds. Lastly, the AeroPress’s plunger is pushed down, which forces air and the water through the grounds to make the resulting coffee drink more flavorful.

Many describe the taste of coffee made with an AeroPress as robust and rich. While you probably won’t get the level of intensity that can be found in a cup of properly made espresso, the coffee made with an AeroPress is significantly more flavorful than that produced by standard drip brew machines. Those who try the AeroPress often find they prefer it over single pod brew machines as well.


The brewing method that is most often compared with the AeroPress is the French press. Not only do French presses look completely different and function differently, they require the use of much more coarsely ground coffee beans. The sediment often found in French press coffee are absent in coffee brewed with an AeroPress because the latter uses a microfilter system.


What Is Espresso?

Anyone who has stepped foot into a coffee shop has probably heard of espresso. This type of coffee drink is made by using pressurized hot water to extract the flavor from roasted coffee grounds. Because of its high concentration of solids, the texture of espresso is usually thicker than that of other brewed coffee drinks. Espresso is bold, rich, and perfect for those who like strongly flavored coffee.

The espresso is created with a unique machine, which was first patented in 1884 by an Italian man named Angelo Moriondo. His model was a bulk brewer, as opposed to espresso machines today which create one cup of coffee at a time. Still, its mechanism provided the model for its successors. In 1901, Luigi Bezzera made improvements to Moriondo’s model with the aim to produce coffee beverages that could be served immediately. Bezzera’s patent was sold in 1905 to Desiderio Pavoni, who began commercially producing espresso machines for sale to the public.

To make espresso, finely ground coffee must be used. Many people use dark roasted coffee grounds to make espresso, which is common in Italy and Europe. However, any roast, from super dark to light, can be used to make an espresso coffee. The darker the roast, of course, the more intense the coffee flavor will be in the finished cup.

Coffee Tamper

Tamping Coffee

Once the ground coffee is placed into the espresso maker’s basket, it is tamped down with a tool called a tamper. This compacts the coffee and helps the water to evenly penetrate it and extract the most flavor. After the coffee has been properly tamped, the espresso machine generally takes care of the rest. It heats up to water to a temperature high enough and then shoots it through the coffee grounds.

The resulting brew is an intense coffee beverage — this intensity is why many people call a serving of espresso a shot. There are many types of espresso shots. The single shot is usually one ounce of espresso, while the double shot uses double the coffee in the machine’s filter to make a two ounce brew. Ristretto, or the short shot, is comprised of the first 3/4 ounces of extracted espresso in a single shot, while lungo, or the long shot, contains 1.5 ounces of espresso.

Great espresso that has been properly brewed is defined by its crema — this is the layer of creamy foam that sits on top of a cup of espresso coffee. Crema isn’t made by frothing, it is the natural result of the coffee’s oils being emulsified during the brewing process.

Espresso Crema


Since its flavors are so concentrated, one cup (or shot) of espresso is measured in smaller servings than regular coffee. While a cup of regular coffee is typically 6 to 8 ounces, a cup of espresso is no more than 2 ounces. It is widely believed that a cup of espresso contains more caffeine than a cup of drip brewed coffee, but this usually isn’t true. You can expect to find up to 170 mg of caffeine in a serving of espresso as opposed to a high of 200 mg of caffeine in a standard cup of drip brewed coffee.

Some coffee lovers call making espresso “pulling a shot”, largely due to espresso machines having levers for many years. Espresso machines with lever pulls can still be found, but most modern models work via an electric pump.


Making excellent espresso at home requires the use of an espresso machine. One of the best espresso machines for this is the Breville “Infuser” (you simply can’t make good espresso with cheaper machines, sorry!). The machine that I personally own. It looks beautiful and is nearly foolproof, which allows for the creation of high quality espresso at home even if you’re not a coffee making expert. Espresso forms the base of many other gourmet coffee drinks, including cappuccino, cafe mocha, macchiato, and caffe latte. With a machine like the Breville Infuser, it’s easy to make specialty espresso drinks due to its included accessories and milk frother.


Turkish Coffee

You’ve probably heard of French press, espresso, and caffe latte, but another type of gourmet coffee that’s becoming increasingly popular in the US is Turkish coffee. It has a rich, thick texture and a distinct, satisfying flavor that’s unlike any other coffee beverage. Fortunately, you can enjoy Turkish coffee at home as well as at the coffeehouse, and it’s relatively affordable to make.

It’s believed that Turkish coffee originated in the mid 1500s, after Istanbul’s first coffeehouse was opened. It’s now so steeped into the history of Turkey that it’s a traditional custom for brides-to-be to prepare and serve Turkish coffee to their future grooms and family members. This type of brew is also called Arabic coffee due to its origins. Making Turkish coffee is quite different from making other types of gourmet coffee beverages. It’s important to note that Turkish coffee isn’t a type of ground and is instead defined by the process used to make it.

Turkish Grinder

Turkish Grinder

Any type of coffee bean can be used to make Turkish coffee, but it needs to be pounded or ground into the finest powder possible. Using a mortar and pestle or Turkish hand grinder works well, or a burr mill may be used. Electric coffee grinders usually don’t get the coffee ground finely enough, but starting off with an electric grinder and further pounding the beans by hand is an option. No matter how the grounds are made, using freshly roasted coffee will yield a more intense and flavorful cup of brew.

After the coffee beans are finely ground, about a tablespoon is placed into a pot of water that is hot, but not boiling. Sugar is added, but not stirred into the water so that the coffee grounds don’t clump. Once the grounds have sunk to the bottom of the pot and the sugar is dissolved, it is stirred until the coffee begins to foam.

Turkish coffee is usually served with a glass of water to cleanse the palette before drinking the brew. Sugar isn’t a requirement, and there are four levels of sweetness when it comes to Turkish coffee: plain with no sugar (also known as sade), slightly sweet with about a half teaspoon of sugar, medium sweetness with a level teaspoon of sugar, and the sweetest level, which contains up to two teaspoons of sugar.



The cezve is the special pot that’s used to make Turkish coffee. Also known as an ibrik, it has a long handle that helps protect the hands as the coffee is being made and poured. Cezve pots can be made from a wide range of materials, including aluminum, ceramic, stainless steel, gold, or silver. Traditionally, the cezve is made out of copper or brass.