In a flash of epicurean genius, Sarah decided to whip up a batch of David Chang‘s Cacio e Pepe Ramen for dinner last night. And while it’s not something I’d eat all the time — it was actually super rich — I wouldn’t be against downing another bowl of it at some point in the (nearish) future.
Since Christmas, I’ve been brewing most of our coffee through the Aeropress that Sarah gave me. And while we’ve really enjoyed the coffee — especially when you compare it to what we’d get out of our old $20 drip pot — the process has started to make me obsess over all the little tweaks I can make.
I mean, if there’s a better cup of coffee to be had, I seriously want to go to there.
Anyhow, thanks to my desire to over-research everything, I’ve spent a lot of time looking at metal disk filters, grinders & brewing recipes. Which led me to the popular (in coffee nerd circles, at least) inverted brewing method.
To be perfectly honest, inverted brewing is kind of intimidating. Mainly because I don’t like the thought of “flipping” a cylinder of near-boiling water before I’ve, well, had my first cup of coffee.
So when gridwriter mentioned the Heart Roasters Aeropress method — which I seem to have missed in my fairly extensive research — I was really excited. I have yet to try it, but I’m really looking forward to giving it a shot.