I was french press until a few days ago when I made the mistake of trying to pick it up with the hand that's paralyzed. Silly me. I forgot.
Anyway, yes it was always a pain in the ass to clean (that's how I dropped it).
I am relying on Melitta paper now but something about their filters changed a few years ago. It's taken on the texture of shark skin filter paper I used to use in a laboratory setting.
A very slow filter. Great however, as a repository for used grounds from the french press ... use a lab squeeze bottle to rinse into Melitta and then toss it into compost. (I live in Portland, we have weekly curbside composting/yard debris pickup)...I made the other mistake of buying a case of them...hate to waste em.
So, I stumbled upon Aeropress and thought to ask.
I use one of these grinders
a little noisy but otherwise very useful for a cripple. (Remind me to describe why I don't keep it next to my press and kettle anymore... here's a hint; both grinder and kettle are stainless)
Maybe I can cut Melitta paper to fit an Aeropress? Anyway, thank you all for the input...
I dislike the cone filter method and I cannot stand the miserable excuse for weak tea that results. I've had a Melitta cone for 20 yrs. I'm still on my first box of filters. If stuck with a conical, I'd rather drink P.G.Tips.So the Aeropress is fine, though I am not certain of why a simple plastic cone placed on top of the carafe isn't just as good and if someone would explain it to me I would be indebted to them.
The weakness might be the burnt crumbs you are using. Dark roast contains less caffeine than light roast.I dislike the cone filter method and I cannot stand the miserable excuse for weak tea that results. I've had a Melitta cone for 20 yrs. I'm still on my first box of filters. If stuck with a conical, I'd rather drink P.G.Tips.
The Aeropress is simply a French Press with a fine filter.
I like coffee you couldn't see thru on a microscope slide. Dark roasted Yemeni or Sumatran, ground coarse, steeped for 4min = black nirvana. No sugar, no milk. Scotch is acceptable after sundown.
Yes, well I wasn't asking about anyone's roast preferences, I've got that covered. I've been roasting my own going on two decades.The weakness might be the burnt crumbs you are using.
Papers (wood pulp) impart or contribute, not only their own chemistry, but also residual chemistry of the milling process, into the extract. It can't be helped. To my knowledge there is an extremely narrow selection of filter media available which is chemically neutral.if someone would explain it to me I would be indebted to them.
curious about the force necessary to achieve a successful extract. And I take it that the results for both these devices are limited to an espresso type extract...?