One of the best kept secrets in coffee is that crema is bitter. Renowned coffee author Kenneth Davids wrote about the origin of crema in Italy at Gaggia, developers of home espresso machines. The engineering department was fretting about what they called "scum" on the coffee. But the marketing departments said, "No worry, we'll call it crème naturale".
- previous post: Hi Alan, I have been pre-washing the paper filters with the hot water to make sure no chemical residue is part of the coffee. Do you know the level of bleach or processing chemical residues if I don't pre-wash. If you are familiar with Dioxins, they used to be a problem in paper, and they are not nice things to consume. Thanks…Rich – From Richard F.
- next post: This is not so much a question as a rave review. I bought an Aeropress for my wife for making coffee backpacking and she was so impressed With it the first time she used it that she unplugged and donated her expensive home countertop coffee maker because the Aeropress coffee was better, simpler, faster, easier clean up, Etc. It is delightful to own such a product that is so simple, affordable, and effective. Thank you for the time and effort you took to bring this product to market. – From Peter W.