But the aesthetics… an ABS syringe is not too appealing on the dining table. They should make a version from glass. It’s also a little messy to take the multi-cup output from one cup and pour it into the others.

I’m yet to buy a good quality espresso machine. Admittedly, I’d like to one day, but as I didn’t want to compromise by purchasing a cheap, poor quality one, the Aeropress serves me well for now.

Now, there’s much debate whether this is “the greatest cup of coffee ever”, but I’m not one to judge that. However, it is about as good as you can get when making an Americano-style brew in the morning, and I prefer its smoothness to a press-pot. Strange as this may sound, the coffee the Aeropress produces is almost “tea-like” in its clarity and softness, as most other coffee-making processes (except the finest espresso machines) always tend to leave some residue or produce a bitter aftertaste. I used to drunk my morning coffee with some milk/whitener in it because I’d always assumed the bitterness and acidity from drip coffee (and probably because I used to use crappy beans or pre-ground stuff) was normal, but now I’m delighted to be drinking my virgin, additive-free Aeropress-made drinks, and it’s a revelation. The ability to use fine grinds (whereas a press-pot relies on coarse grinding and much soaking of the beans which can impugn their flavor somewhat), makes it very worthwhile.

It’s also remarkably straightforward to use (remember to stir thoroughly but not too long) and easy to keep clean.

As others have mentioned, a good quality burr grinder is a must. These have come down in price a lot lately, and even the cheapest ones are probably better than any rotary one because they don’t heat up the beans and chop them to oblivion. Once you’re able to grind your fresh beans finely, you’ll really experience good results with the Aeropress, plus it gives users the opportunity to take control of the brew process, varying water temperature or grinds or “suction time”. Seriously though, the 175° F water temperature recommended does make a difference – I tried a few different temperatures, then boringly enough decided to measure the water with a thermometer to discover the exact boil time for my kettle, and 175° does make the best cup! So, the Aeropress does require a bit of experimentation, but that just makes it all the more fun to me.

The Aero Press can get the flavor out of cold brewed coffee much quicker than the usual 12 or 24 or 36 hours recommended, and the flavor is fresher, too. But letting it sit longer can produce a richer flavor. Which is best depends on your coffee and tastes.

You don’t need a fancy burr grinder to produce an even grind. I just let ‘er rip with the blade grinder until most is reduced to a fine powder. So you can save a bundle right there over deluxe grinder needed for a pump espresso machine.

If you have real fine grounds sometimes it can be hard to press, but with espresso, more pressure is good. Adjust your grind if it is too much.

Add some cream and sugar and ice cubes to the cold brew and you have the most amazing ice coffee. Darker coffees work great this way. Oh, btw, oddly enough, even rather old whole beans still produce very good coffee when made cold brewed with the Aero Press. I had a big bag of marked down espresso beans that turned out to be torn open sitting around, and they still tasted pretty good, much better than if I had made them with hot water.

Look, take a couple of minutes to read the directions, especially if you are going to complain about the coffee. The biggest mistake is to use too much water. Make it strong, espresso strength, especially with cold brewed, and then add water, milk, or ice to taste. If you add too much water you get the same wet paper towel taste you get from weak drip coffee. When you use less water, you still squeeze almost all the coffee out because of the pressure system, far more than drip or french press.

If you make hot coffee, you should use 180 F water, per directions. So get a small thermometer. If you stick to a set amount of water to heat in a standard container, you can heat it to the right temperature in a microwave consistently.

I reuse the filters. Why not? I dry them out overnight, and moisten them before use again. I discovered that the one I’m on now is torn a bit. It still worked fine, and builds up plenty of pressure. But time to splurge and put in a new one — cost: 1 cent.

I’m wondering if the rubber gasket on the plunger will go one day. I’ve had mine six months, and no sign of wear. I think taking the plunger out after use, instead of pulling it out the next day dry, will probably prolong life.

This is one of the truly great inventions in its simplicity and effectiveness. I sometimes wonder why are really good things always more expensive the average stuff? Well, this time the good stuff costs less. Because you can control the temperature and time of extracting the coffee, this produces better coffee than the Saeco espresso machines I have owned. And the cold brewed is far better than any espresso I have had.

Oh, if you have trouble waking up in the morning, yeah, this is not the simplist coffee to make. That would be Mr. Coffee or instant. One time I did screw it up with this: I dumped the ground coffee in the cup of milk. HOWEVER, if you make your cold brew concentrate the night before by putting the grounds in some cold water in a jar or mug, then you just pour the concentrate into the Aero Press and press. The other limitation of the Aero Press is using it for large groups. It’s great for one or two cups. I haven’t tried making coffee for say 10 people with cold brew.

With cold brew and an Aero Press you are going to discover flavors in your coffee beans you never knew was there. Try it! You’ll like it!