If you’re not French-pressing, you’re shortchanging yourself.
A recent convert, and not for lack of trying from others, I’ve rationalized that it is more than win-win. Four wins. That’s right, a quaternary level of winning. Insert hackneyed, two months’ stale Charlie Sheen reference here if you’re that person, followed by a sound life-examination.
1)It’s green. No filters showing up in the landfill. And after you’re done with it, swish the grounds around in some water and dump them onto a potted plant or garden bed of your choice. Apparently, plants love the stuff and worms will turn rock hard clay into aerated loam because you discarded your morning joe bilge there.
2)You use less coffee. I reckon up to a third less. There are a lot of oils and nuanced flavors that come through that you weren’t getting before. So your coffee dollar goes further. Frugal readers know that is one greenback that isn’t going near as far as it used to in the global marketplace.
3)You get more caffeine. There are scientific types that take this stuff very seriously…to a lab coat level. They’ve determined optimum extraction occurs somewhere between 190 and 200 degrees Fahrenheit. Your Mr. Coffee percolator is at best about forty degrees shy of that mark. If you slug it out of a wide-brimmed soup cup like I do, cool down time is not an issue.
4)You get a whole bunch of counter space back. Think of all the cool stuff you could put there instead!
Yeah, so you’ve got to learn how to boil a small amount of water and you can’t set a wake-up timer on it. Buck up. You get to feel like a chemistry major without floating a D grade-point average. Also, you’ll have to start looking at the microwave to see if you’re running late. It’s worth it.