Description
Coffee connoisseurs are a finicky bunch. They require a very specific roasting time, grind size, storage medium, brewing temperature, and even go so far as to dictate the pressure by which the water is forced through the grounds. They're that picky for a very good reason - coffee's flavor compounds are remarkably volatile.
For example, bitterness in coffee can be in part a contribution from dozens of compounds, some of which are limited by the use of higher-temperature or increased mineral content in the water. Some are present in darker roasts, while one only becomes noticeable if the pH of the resultant brew is 5 or lower. What's maddening is the conditions by which those bitter compounds become present also brings improved flavor characteristics.
Consequently, coffee snobs (we can call them that because many of us are thus self-professed) require a lot of precision in their brewing instruments. Take this new portable espresso dispenser, for example! Many espresso machines of the hand-pump variety give a strong burst of pressure to force the water through the grounds, but the pressure dies off quickly, leaving your espresso a muddy mess of over and under-extracted coffee. The Mypressi Handheld Espresso Machine uses canisters of compressed N20 to give you a half-dozen or more strong pulls at an even 9-bar (135psi) from beginning to end. The resulting cup is hot, flavorful, with a mild bitterness and strong crema.
Begin by inserting one of the NO2 chargers into the handle. Then, spoon your own ground espresso into the chamber, or you can use the included adapter to use ESE pods. Then, fill the reservoir with the hottest water you can get. Seal it up, pull the trigger, and you've got an excellent hot brew of italian-style coffee!
It's a fantastic device, and makes a truly excellent espresso, as long as you get the water temperature just right, measure the pH properly, and have just the right blend of properly roasted beans... one step at a time, I guess!
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