The Brew Blog

Inverting the AeroPress eliminates the one annoying quirk of the standard method: drip-through during steeping. You get full control over contact time, which matters more than any other variable in the brew. Step by step, including the flip — the only tricky part.

Pour-over versus French press gets debated like a matter of taste. It isn't, really — it's a question of filtration. Once you understand what paper traps that metal doesn't, the choice between these two brewers becomes a lot clearer, and a lot less personal.

The moka pot makes intense, concentrated coffee — but it isn't espresso, and treating it like espresso is the fastest way to ruin a cup. This is how the device actually works, the grind and heat that suit it, and how to get the best from one without burning it.

Is AeroPress espresso actually espresso? No. Real espresso runs at 9 bar of pressure; an AeroPress manages around 0.5. But the AeroPress can produce a concentrated, low-acid base that works beautifully in milk drinks, and that's worth knowing how to make properly.

You can't make real espresso without a machine — anyone telling you otherwise is selling something. But you can make the concentrated coffee most people actually want when they say "espresso at home," and several methods get you there. Honest pros and cons for each.

$40 for a moka pot or $1,200 for an espresso setup? They make different coffee. Both can be excellent. Neither replaces the other. Pressure, crema, grind, milk drinks, daily use — the moka pot versus espresso machine question told straight.