That looks awesome!
I miss espresso when in America - even the starbucks is more watered down over there.
I may try this little gizmo BB. It looks pretty cool. It won’t give me a crema but it might deliver something drinkable.
Yeah, I like good strong cups, not weak-ass stuff that just upsets my stomach because it wasn't made right. The Aeropress really does make decent strong "espresso-ish" coffee very quickly and easily (2 minutes, start to finish). The clean-up is unmatched too (creates a solid little "puck" of grounds). You might consider getting a stainless steel filter for it too (described below) to extract even more flavors and oils.
You'll have to experiment with what suits your tastes, but here's my method: fundamentally, I use the inversion method
, which means the plunger is upside-down when you're putting grounds/water, etc. in order to preserve oils which often stick to the plunger top. I uses 2 scoops (the one that comes with the press) of beans per cup, ground fine
regardless of the roasting (though my local roaster tends to err on the side of dark, but not Charbucks levels). Before I pour water in, I wet the paper filter and put it in screw-on filter holder.
I add 4-fluid-oz (120ml) of hot water to the plunger, stir vigorously for about 10 seconds, rinse off the paddle (another 5 secs), put the filter-holder on and start plunging. The fine grind should make the pressing "difficult" so I put my weight behind it. It should take about 15-20 more seconds to push all the water through, but keep pushing and slowly allow the air in the plunger to push through the grounds. Pushing the remaining air through extracts the oils, and forms a sort of weak "crema" which is nice. The extraction results in about 2-3-shots worth of concentrated brew; it's not espresso, but it's strong and good. I've never found having additional water passing through the grounds helped things, and the grounds seemed fully extracted during cleanup anyway. Top off with hot water, mix with other stuff, or drink it straight.
The instruction guide says the water should be lower temp, but I think it's probably for safety reasons. From what I've measured, using 190F (~88C) poured from a Pyrex measuring cup, the water drops to a reasonable temperature very quickly when it enters the plunger, so I'm not worried about boil-off. The Aeropress seems more "espresso-like" than "coffee-like" in its extraction method, so the grind size and plunging time matter more. My timing isn't exact, but overall the grounds are exposed to the water for about 30-40 seconds, which is a good range. You'll have to experiment with what you enjoy.
I've also just recently ordered an Able DISK (fine)
, which is a stainless steel filter. They just barely came out for sale. Supposedly it enables a lot more flavor to be extracted because it doesn't soak up any of the oils. I'll see how it performs.
Another type of coffee you might enjoy is coffee made using a Vietnamese Phin filter. It's pretty strong and rich, but you'll need to make it with particular dark roasted blends. I prefer Trung Nguyen's Gourmet Blend
, but Cafe du Monde is decent too. It makes for great iced coffee with condensed sweetened milk. The best brand of condensed sweetened milk in the US is Borden's Eagle Brand; the brand with some old Chinese dude is okay too if you're getting some at an Asian store. Stay away from the Meadow Gold brand--it is the absolute worst.