Should we press the coffee in the Italian coffee maker? I reveal to you what is better

To press or not to press coffee? The experiment that reveals the truth

If you're one of those people who thinks that tamping coffee will make it stronger, you might want to reconsider. We decided to conduct an experiment by preparing two pots, one with the coffee tamped and one without tamping. The results were surprising from the first moment.

The scent doesn't lie
From the start, the aromas were completely different. In the coffee maker where we did not press the coffee, the aroma was much more complex, with floral notes that foreshadowed an exquisite drink. In contrast, the pressed coffee emitted a much more basic aroma, almost non-existent.

The ultimate test: the taste
Tasting the drinks, the difference became even more pronounced. The unpressed brew was a delight: complex, with balanced acidity and profiles reminiscent of fruit and cocoa. On the other hand, the pressed coffee was dull, with a dominant bitterness that eliminated any possibility of interesting tasting notes.

Conclusion: less is more
Pressing coffee not only does not improve the flavor, it dulls it. And if you are using high-quality coffee, this is a crime against the beans' potential. Many believe that pressing makes the coffee stronger, but we have only obtained greater bitterness, which is not something appreciated in the coffee world.

Do you want to experience it yourself?
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