Steven Levy ha intervistato Alan Adler, l’inventore della AeroPress, oggetto venerabile che produce caffè venerabile.
How did you start?
I began just by tasting the coffee, and I found that 175 degree water made the best-tasting coffee with a pour over, which is well below boiling. But I was troubled by the fact that the drip-through took about four or five minutes. I believe that if lower temperature makes the coffee sweeter, a shorter time will as well. I tried pushing with various instruments down on this slurry of coffee in the cone, and it did absolutely nothing. Pressing on it didn’t shorten the time at all. I realized that I had to contain it somehow in an airtight chamber so I could apply pressure to shorten the time. So I drew a sketch and I made something in my shop. And it just tasted delicious. It tasted so much less bitter than regular drip coffee.I love that the AeroPress is self-cleaning. Was that a design goal from the beginning?
Total good luck. It was what I call serendipity.What is the most common mistake people make with the AeroPress?
They press too hard. I tell people to press gently and it shortens the wet time to press gently because it doesn’t compress the puck. And the shorter wet time makes a sweeter cup.
(Tre fa scrissi una recensione della AeroPress: da allora la uso praticamente tutti i giorni.)