I have been made aware that various comments I have made seem like I am dismissive about espresso at home. This is not the case, though sometimes I am against espresso in my home. This is because sometimes the coffee needs to stop. My day is filled with cleaning machines, wiping up coffee, and sometimes building a lot of drinks. I have to drink a lot of terrible, frighteningly awful espresso. This can mean that enthusiasm for the black gold can run a little low.
My excited blathering over the aeropress stem more from my enjoyment of the cup than from the ease of use – but it was that ease that got me into it. Roasting at home didn’t do it for me mostly because of the lack of control, but also because I don’t have a nice extractor fan set up here nor do I have the time to really try and get what I want out of it.
A lot of the people I work with in the industry don’t drink coffee at home. Work is enough. More than enough. Anette has remained resistant to the coffee, and I completely understand.
Espresso at home is having a positive effect on the industry. The fanatics out there are forums in Europe and the US are demanding more than most commercial users and some companies are responding. People like Andy Schecter are going one step further and designing and implementing equipment that doesn’t seem to have crossed the commercial R&D people’s minds. The better the espresso drunk at home the more demanding and discerning the consumer, and they have immense power to impact on the quality of the industry should they choose to.
So espresso at home is good. Its just that I’d rather work from a two group and various lovely grinders in the training room is all, because I can.