Oh be still our hearts! It's finally here! The 2015 World AeroPress Championships are happening this evening (April 9) in Seattle. Are you as stoked as we are? (Do people still say 'stoked'?) We'll have to dive into some of the winning recipes quite soon, but in the meantime here's one last run down of some really cool posters from the various international championships. Check out Part 1 and Part 2 for our earlier favs. Do people still say 'favs'?)
british columbia 2015
It's time for AeroPress championships again. Which means it's time for awesome AeroPress posters again. Look through this gallery of our favorites and enjoy... :)Read More
When it comes to the AeroPress there are ample recipes from which to choose. But when it comes to the AeroPress' position you have only two choices: inverted or pour over. (If someone comes up with an AeroPress-on-it-side brewing method, we will be all over that.)
So what's the difference beyond the obvious upside down-ness of the inverted method?
The key difference is how these brewing methods release the coffee's flavor profile. Flavor is released during brewing as the water hits the coffee grounds. The time the grounds spend exposed to the water can make a big difference. (So can the water temperature, but that's another blog post.)
With the inverted method, the grinds are entirely saturated with water all at the same time. An inverted brew should result in a full-bodied drink with a consistent flavor throughout. In fact, this immersion method produces a brew most similar to a French Press.
With the pour over method, the grounds are exposed to the water at different times, leading to a brew with a more layered taste effect. Like a parfait.
Both methods will produce a rich, clean cup of coffee (when brewed with your S Filter, of course!). Try them both and let us know what you think!
Worried you can't enjoy coffee if you need to cut back on caffeine? Check out Kate's thoughts on the subject!Read More