During some recent shenanigans at Marco HQ, Paul Stack (El Grande Uber himself) whipped out a bunch of these Xpress thingies. They’re made by a company called Smartcup, and the basic idea is that it is a disposable french press that is also your cup. The idea of a cup with a built in press isn’t all that new, but in a disposable form I guess it is. So instead of getting a cup of brewed coffee and taking that away, you would get a cup of brewing coffee and take that away. I would have a few concerns, but anyway, here’s what Paul thought.

I have spent hundreds, nay thousands of euros on coffee equipment. I did not start that way, however. My earliest coffee equipment purchases now seem trivial, but then as someone merely dipping their toe into something unknown, they seemed like sizable investments. It can be hard to get that epiphany, “I get it” coffee moment without the ability to grind to order. In a way the availability (or lack thereof) of a competent low priced grinder is a rate limiting step in the appreciation of speciality coffee, and the growing of that audience.

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I’ve posted at some length previously regarding extraction, TDS, meters and all that. I daresay I may become typecast in the role of extraction curmudgeon. That said, the Extract Mojo software and refractometer have become as much a part of my coffee toolset as my grinder, or kettle. However, the economy of the meter and software has been the one area I have had some concern. Ideally, everyone could afford the package, and we could all move forward, industry and consumers, both understanding how to get to where we want to be. Job done. The price barrier has been formidable for all but the most devoted consumers, and even, I imagine, for plenty of small coffee shops and roasters. The path to widespread adoption has not looked to be a speedy one.

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This is a ropey video I threw together. Apologies in advance.

Stovetop espresso is no longer a misnomer.

Thanks to Colin for the loan. Didn’t mention on the video, but it tasted good, clean, no hints of burnt flavours that you might associate with a moka pot brew.

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This is a heady time for filter brewing. I don’t think at any time in recent memory has the discourse been as vibrant. Gold Cup, Extract Mojo, TDS, extraction percentage, are terms we are all hearing a lot more of in recent times. They are becoming a greater part of the general coffee lexicon. This is a good thing, I hope this momentum continues. This post is really a continuation of the thought process in my last post on the subject. This post specifically asks the question:

Why don’t we use powder-fine grind for brewing filter coffee?

Before I attempt to answer that, let me start by addressing why I think a powder-fine grind could be a good thing.

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