Expresso is a very common variant of the word "espresso" and not just a misspelling. In a specialist forum like this, it's incorrect (for now) but in the outside world it's common enough that it is recognized by most dictionaries as just a less common name for the drink we call espresso.
The meaning of English words is determined by the context they are used in and it's possible that one day "expresso" will be more correct (or common) than "espresso".
Markarian Senior Member Joined: 27 Jun 2012 Posts: 475 Location: Seattle Area Expertise: I love coffee
Espresso: Modded Nuova Simonelli Oscar Grinder: Vario-W, Mazzer Super Jolly Drip: Moka, Aeropress, Melitta 102 Roaster: Wear-Ever Popcorn Pumper
Posted Wed Jan 16, 2013, 1:14pm Subject: Re: Aeropress, Moka, or Chemex?
As I understand it, the word "espresso" was a term originally used in Italian cafes to refer to coffee that was brewed single serving for the customer, or rather "expressly for them." But yeah, Aeropress and Moka make a great coffee between drip and espresso, but it isn't a true espresso since you haven't invested thousands of dollars in a silver metal cube with an exposed brewhead yet.
Kidding aside, as much as we all like to protect our terms of art for the sake of pride, it really actually comes down to our concern about people getting confused and turned off from what they think of as true espresso. There are so many "steam espresso machines" out there, which just use steam pressure, like a Moka, to push water through the grounds. They were extremely popular in the early 90s and Goodwills are full of them. A lot of people still buy these, expecting to be able to make a true espresso at home. The end up missing out because what they get is much thinner, less complex, and lacking a buttery golden crema on top. It's kind of like the difference between getting a genuine malt at a diner and mixing a spoonfull of Ovaltine into your milk.
Espresso is expensive because it needs to be mechanized. It always has been, and even lever machines are still machines. However, still go grab one of those Radig Mokas, you won't be disappointed. Anything's better than good 'ol 1970s auto drip.
uRabbit Senior Member Joined: 15 Jan 2013 Posts: 50 Location: Seattle, WA Expertise: I live coffee
Espresso: AeroPress Grinder: Bodum Bistro, Hario Mini Drip: Chemex Roaster: DOMA
Posted Wed Jan 16, 2013, 1:43pm Subject: Re: Aeropress, Moka, or Chemex?
Well, we do have our Delonghi, but it is quite inconsistent.
I am wondering if any of these methods will help to generate a better experience? Espresso (and these methods) are just that - an experience. We drink it for that reason. We don't like bitterness, of course. Which is typically from slow brew methods like drip, yes? Yet I have heard people say the Chemex produces a great full bodied cup.
We love nutty, roasty flavours. Espresso's flavour spectrum lines up perfectly with what we enjoy.
Posted Wed Jan 16, 2013, 2:38pm Subject: Re: Aeropress, Moka, or Chemex?
uRabbit Said:
I am wondering if any of these methods will help to generate a better experience? Espresso (and these methods) are just that - an experience. We drink it for that reason. We don't like bitterness, of course. Which is typically from slow brew methods like drip, yes? Yet I have heard people say the Chemex produces a great full bodied cup.
We love nutty, roasty flavours. Espresso's flavour spectrum lines up perfectly with what we enjoy.
You can make bad coffee by just about any method. There are too many variables involved. Bad coffee can be caused by:
bad beans
stale (but formerly good) beans
bad-tasting water
wrong water temps
wrong grind
wrong brew time
To name a few. (The "bad beans" part is a whole series of possibilities for failure in itself.) You can cause any of those in any brewing method there is. And I find descriptions like "smooth" and "full bodied" to be confusing, because they don't describe much to me other than attributes of the bean itself, not the coffee maker or method. Even "nutty" and "roasty" are attributes of the bean itself after it's roasted.
I am not trying to dismiss your question, however, nor to criticize your way of asking. I believe you want to have an enjoyable, tasty experience tailored to your preferences, so I think I understand your goal here. My feedback on those methods you ask about:
Aeropress is a quick and forgiving method. Because water recommendations are reduced, you get a more concentrated brew ("espresso like") so maybe what you like is stronger coffee. Brews from Dunkin' Donuts or McDonald's are quite weak, usually as a means to cover up their low quality. However, Aeropress makes only a limited amount of liquid, at most 8oz at a time. Maybe that's enough for the two of you, maybe not. With Aeropress you have control over all the variables: beans, grind, temp, brew time.
Moka pot is always a fixed-volume brewing. Making less than a full pot is not recommended; that's why there are many sizes. As someone else here encouraged, I also recommend a stainless steel pot; mine is 22oz. The brew is also concentrated and has a different flavor profile than drip or the AP. This is also my favorite method, when I have the time and inclination to make it-- half my time is spent disassembling and cleaning it from the previous day, although it goes through the dishwasher quite well. With a moka pot, you don't have control over temps; you control brewing time by the level of the flame.
Chemex is more variable, like drip, and I've used this method the least. This is a more involved method as you have to keep the water pouring in and infusing properly. The papers are supposed to reduce bitterness, but I'm still experimenting and can't report a lot of personal feedback.
Ultimately, these are probably best for you as experiments anyway, to see what you like best. None are individually expensive; AP is about $30, SS moka pots are about $40-60 depending on size, and Chemex are $40-$90 depending on size and type. AP requires specialized but cheap filters; moka pots require occasional gasket replacement; Chemex requires filters that are about 7 or 8c each. Both AP and Chemex can use permanent filters that cost more. So why not try all three? I have all three, I use all three (as well as several others).
uRabbit Senior Member Joined: 15 Jan 2013 Posts: 50 Location: Seattle, WA Expertise: I live coffee
Espresso: AeroPress Grinder: Bodum Bistro, Hario Mini Drip: Chemex Roaster: DOMA
Posted Wed Jan 16, 2013, 4:03pm Subject: Re: Aeropress, Moka, or Chemex?
svyerkgeniiy Said:
You can make bad coffee by just about any method. There are too many variables involved. Bad coffee can be caused by: bad beans stale (but formerly good) beans bad-tasting water wrong water temps wrong grind wrong brew time
To name a few. (The "bad beans" part is a whole series of possibilities for failure in itself.) You can cause any of those in any brewing method there is. And I find descriptions like "smooth" and "full bodied" to be confusing, because they don't describe much to me other than attributes of the bean itself, not the coffee maker or method. Even "nutty" and "roasty" are attributes of the bean itself after it's roasted.
I am not trying to dismiss your question, however, nor to criticize your way of asking. I believe you want to have an enjoyable, tasty experience tailored to your preferences, so I think I understand your goal here. My feedback on those methods you ask about:
Aeropress is a quick and forgiving method. Because water recommendations are reduced, you get a more concentrated brew ("espresso like") so maybe what you like is stronger coffee. Brews from Dunkin' Donuts or McDonald's are quite weak, usually as a means to cover up their low quality. However, Aeropress makes only a limited amount of liquid, at most 8oz at a time. Maybe that's enough for the two of you, maybe not. With Aeropress you have control over all the variables: beans, grind, temp, brew time.
Moka pot is always a fixed-volume brewing. Making less than a full pot is not recommended; that's why there are many sizes. As someone else here encouraged, I also recommend a stainless steel pot; mine is 22oz. The brew is also concentrated and has a different flavor profile than drip or the AP. This is also my favorite method, when I have the time and inclination to make it-- half my time is spent disassembling and cleaning it from the previous day, although it goes through the dishwasher quite well. With a moka pot, you don't have control over temps; you control brewing time by the level of the flame.
Chemex is more variable, like drip, and I've used this method the least. This is a more involved method as you have to keep the water pouring in and infusing properly. The papers are supposed to reduce bitterness, but I'm still experimenting and can't report a lot of personal feedback.
Ultimately, these are probably best for you as experiments anyway, to see what you like best. None are individually expensive; AP is about $30, SS moka pots are about $40-60 depending on size, and Chemex are $40-$90 depending on size and type. AP requires specialized but cheap filters; moka pots require occasional gasket replacement; Chemex requires filters that are about 7 or 8c each. Both AP and Chemex can use permanent filters that cost more. So why not try all three? I have all three, I use all three (as well as several others).
Well-composed reply. Thanks so much! It sounds like the Aeropress could provide what we are looking for. While I have priced all three methods together (which still come to less than $100 easily), I don't think it would be very cost-effective to get all three. Really, we want to get a filler for when we can afford a Rancilio Silvia (probably 2014 tax returns, as we are saving for the startup of our business in a few years).
Thank you for the information!
Markarian - Just trying to make an educated purchase is all. :)
Markarian Said:
Just run down to Ikea in Renton and grab a Radig Moka pot. It makes just enough for two, costs $19.99 and is stainless steel.
zapped Senior Member Joined: 9 Sep 2011 Posts: 1 Location: Austin TX Expertise: I love coffee
Posted Wed Jan 16, 2013, 5:03pm Subject: Re: Aeropress, Moka, or Chemex?
uRabbit Said:
I am somewhat of a coffee noob, still. My wife has worked in a small coffee shop and she does most of the prep on our Delonghi BAR32 machine. However, this machine is very inconsistant. The being said, last week was a good solid week of delicious espresso. Now, though, not so much. Not sure why.
Long story short, we are looking into other methods, since we cannot afford a machine that is worthy of getting.
I get pretty consistent results from my two-year-old BAR32 machine, and we use it every single day. With its pressurized portafilter, the machine seems pretty indifferent to minor variations in grind, coffee bean freshness, and the force of my tamp. Only once or twice I have ground my beans so finely and then tamped so tightly that the machine choked a bit and refused to dispense my double-shot in the 18-25 sec range I prefer.
No idea at all what changed this week? Seems strange you'd consider buying more gear rather than debugging your new problem.
calblacksmith Moderator Joined: 25 Nov 2007 Posts: 5,771 Location: Riverside, Ca, U.S.A. Expertise: I live coffee
Espresso: ECM Veneziano A1 Grinder: Many different commercial Vac Pot: 40s era Silex Drip: Milita, Bunn&Curtis... Roaster: Cast iron pan, gas burner
Posted Wed Jan 16, 2013, 6:40pm Subject: Re: Aeropress, Moka, or Chemex?
You don't need to tamp with a ppf. They are designed to give you something with even canned drip coffee. It won't be any good but you will get something.
In real life, my name is Wayne P.
Feed the newbs, starve the trolls and above all enjoy what you drink!
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