I was wondering how close alternative coffee making methods come to making great coffee. It would appear that there are a few innovations that seem to be closing the gap with espresso. For example I have read that using gold plated filters for drip coffee does wonderful things for the end result. Also double walled stainless cafetieres seem to improve brewing temperature stability and again work wonders for the end result.

So is anyone using alternative methods of coffee making? And if so, what are your comments?

I will assume that the double-walled vacuum press of which you speak is the Espro Press. While temperature is important with this device, the highly-refined inner filter system that removes virtually all the fines which muddy traditional press brew is just as important if not more so with this device. It creates a full-bodied, delicious cup of coffee, and is my first choice when I seek an alternative to espresso.

I'd never heard of the Espro-Press until you mentioned it, but it seems like a fine idea. Basically in the UK there are a lot of double-walled stainless units to be had, but this seems a step forward even on that. Thanks for the reply.

Ian

The gold plated filters I've used let a lot of sediment through, not really my preference. My absolute favourite coffee brewing method is syphon (I can't seem to tell the difference between the cloth and paper filters in the cafe I go to, but I haven't had 'em side by side). Haven't tried an espro press, though. I use an aeropress at home as I like the ability to radically change my brewing parameters.

I still like my Brikka.

Bluecold wrote:I still like my Brikka.

How fine do you grind for that?

I put around 30 grams in it, which is really cramming it in and grind fine enough to almost choke it. Coarser than espresso, finer than drip. If drip is 3/4 turn away from espresso, about 1/4 to 1/3 of a turn away from espresso.

Thanks for the reply. 30 grams seems like a lot, so how many cups does that make? And BTW what are Mach diamonds?

Thanks.

30 gram for the 4-cup model.
In the exhaust stream of this SR71B, mach diamonds can be seen in this picture.

aecletec wrote:The gold plated filters I've used let a lot of sediment through...

Coffee made with paper filters tastes anemic. Just don't drink the last ¼" / ¾cm.

IMO, the cheap gold plated screen filters make a much better cup than the fancy, schmancy Swiss Gold : Less sediment and more body.