[duncanawoods]

I think I need a video of you making aeropress! It's super clean for me. Some suggestions:

> I always manage to spill grounds getting them into the Aeropress,

Use the scoop but don't pour or tap them in - instead put the scoop into the cylinder and then spin the handle to dump out the grounds. Makes it impossible to spill.

> Plus there's the risk of your cup flying away with the amount of pressure you're putting on the top of the press

That sounds like way too much pressure - some new aeropresses can be tight (which can be remedied) but maybe you have too fine a grind. It should definitely not be espresso level which requires that type of muscle. It's not brewing by the pressure you are applying but time + agitation. The press is just removing the grounds.

I have however frequently knocked over a pourover while pouring... my own fault... tend to use a heavy ass kettle which turns it into some weird strength endurance exercise.

[sjy]

> It's not brewing by the pressure you are applying but time + agitation. The press is just removing the grounds.

Is that right? I’ve never understood the purpose of the high pressure air pocket inside the Aeropress. If the pressure has no effect, why does the Aeropress brew more quickly than a French press?

[duncanawoods]

Some effect no doubt but not as much as might be imagined by it's pressure pump like appearance.

I think the main variable affected by pressure is what is forced through the filter. A faster push and more force means more oils which can have positive or negative taste changes depending on the coffee.

You see competitive aeropressers (yeah, I know...) do 60s long presses to reduce pressure.

> If the pressure has no effect, why does the Aeropress brew more quickly than a French press?

Typically a french press has a coarser grind and less agitation.