Last year, the fine folks over at the American Press headquarters sent me an American Press brewer to check out and review (I was upfront with them and let them know it would take me some time to evaluate the brewer).
When my package arrived, I was quite impressed with the contents of my rectangular brown box—the American Press is fancy looking. I have spent many months field testing this unique brewer and here are my thoughts:
Introduction- What is an American Press
The American Press is a relatively new brewer to the market. Funded by an Indiegogo campaign in early 2016, it takes an innovative approach to manual brewing. It is sleek and somewhat resembles a French press in look and outward brewing mechanics.
The American Press is different from the the French press because of what happens on the inside of the carafe. With a French press, when the coffee is finished brewing the coffee grounds are (mostly) filtered away from the brewed coffee by a mesh filter that is plunged downward through the coffee sludge.
In contrast, the American Press has a filter basket that holds the ground coffee separate from the brewing water. As the filter basket is pressed downward through hot water, the water is forced up through the filter basket creating a slightly pressurized extraction environment. The 100 micron filter basket keeps most of the muck out of the brewed coffee and doesn’t absorb the oils like a paper filtered coffee.
The result is a delicious cup of coffee and, due to the design, a fairly repeatable brewing process.
Since their successful Kickstarter campaign in the Spring of 2015, I’ve been curious about Crema.co. I have heard good things about the coffee subscription service but had not gotten around to trying it. When I was given the opportunity by the Crema.co team to sample their subscription this month, I jumped at the chance to experience their take on coffee subscriptions and write a review.
I took their coffee preference survey, ordered a bag of coffee and patiently waited for my Panama Mama Cata Toña from PT’s Coffee Roasting to arrive. I was not disappointed. The service was exceptional, the coffee was delicious and I liked the little touches that differentiate Crema.co from other coffee subscriptions I have tried.
Here is an overview and review of the coffee subscription service Crema.co:
What is Crema.co
Crema.co is a coffee subscription service that focuses on telling the stories of the coffee they ship. From the farm and the region it was grown in, to the processing and who roasted it, Crema.co wants you to know the personal side of craft coffee.
Crema.co prides themselves on being storytellers. Each single origin coffee has a unique page with information on origin and processing. There is a bio on each farmer that grew a particular coffee and information on the general region the coffee is from. Each roaster has a nice write up that tells their story as well.
There was a time (before I started this blog) when my ideal coffee was something like this. I would get a big ol’ bag, store my coffee in the freezer, remove it every morning and brew a pot of coffee with it.
One of the first things I “learned” when I stepped into the craft coffee wormhole, was it is never okay to store coffee in the freezer.
More recently, I’ve read several things that heartily support storing coffee beans in the freezer and some things that stick with the old no freezer rule of thumb.
Well. Which is it? Can I store my coffee in the freezer or is it a bad idea to store coffee in the freezer?
Here is what the experts say and of course (it’s my blog after all) my opinion on the matter.
Why You Should Not Store Your Coffee in the Freezer
According to a leading coffee freshness expert, Chahan Yeretzian (who boasts a PhD in chemistry and a pretty impressive resume), you should not be storing your coffee in the freezer.
Yeretzian reports that the coffee aging process is considerably slowed as you cool down the temperature. He also emphasizes that the small benefits you get from impeding the aging process are more than offset by the risk of structural damage to the coffee as well as the possibility of odor contamination and staling by condensation (warm air condenses on cold coffee beans creating moisture, the sworn enemy of coffee freshness).