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Aeropress vs Pour Over: Which Method Is Better?
By Everyday Coffee Roasters

Aeropress and Pour Over methods of making coffee have been gaining quite a bit of traction as they’re both affordable methods of making good coffee. But which is easier, quicker, and, most importantly, makes the best cup of coffee?

Aeropress Method

  • It takes a minute from the moment your water starts boiling to make a cup of Aeropress. 
  • Can be used in the traditional method or the inverted method to make something more similar to a french press.   
  • The traditional method creates an interesting and light cup of coffee, with a significant amount of oils removed. The inverted method allows for the creation of a more dense brew similar to that of French press and is particularly good for dark roast coffee. 

Pour Over Method

  • It takes between 2 and a half and three minutes to brew a dark roast. That number jumps to three or four minutes when making a dark roast. 
  • Pour over coffee is absolutely incredible, but the process of making it isn’t as much versatile as it is customizable. Making a cup of pour-over gives you total control over the coffee making process.
  • The pour-over method’s control allows the flavors from the beans to really shine with this method. Coffee purists will really appreciate this method, and it may be the ideal one for those who enjoy a simple and well-done cup of coffee. 

If you’re looking to brew convenient, affordable and delicious coffee, the Aeropress and the pour over are both a good choice.

The Aeropress wins in a few areas: versatility allowing for anything from a quick cup of coffee to a strong cappuccino, an easier  cleanup , and the fact that you can make a great cup of coffee in seconds or when traveling, whilst, the  pour-over  method is still incredibly affordable and a staple of any coffee aficionado’s kitchen, especially when time affords a cup of coffee worth savoring.

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Tanzania Ngorongoro Vohora Family
By Everyday Coffee Roasters

Neel Vohora is a third-generation Tanzanian of Indian heritage, and his family has been in the Tanzanian coffee business since the end of the second World War. The family export business based in Arusha has more than 60 years experience in the country.

Since 1971, the Vohora’s have owned about 1000 acres of farmland on the southern exterior slopes of the Ngorongoro caldera near the town of Karatu in Tanzania’s lush rift valley. The farms possess Rainforest Alliance certificate, and the family and their 50+ full-time employees on the farm have done a remarkable job of upkeep and preservation of natural beauty while also running a thriving coffee business. They are diversifying into Macadamia, provide temporary housing for harvest labor, and even supply land on the farm for local smallholders to grow beans – a mutually beneficial crop as the legumes fix nitrogen in the soil, a critical step in a healthy cycle of crops.

Neel’s sister Kavita runs the dry mill, roasters, and export business from Arusha, a two-hour drive away from the farms. Their father, Ajai, lives in nearby Nairobi, Kenya, and is still very much involved in the business of exporting coffee as well. Kavita is a licensed Q-grader, a meticulous cupper and quality agent, a lively companion for a glass of wine, and a new mother. She keeps a small army of pets around the office, including terriers and ducks. Neel, an excellent cook and a knowledgeable farmer with a persistent drive to experiment, has staffed the estate with experienced management. He’s also fond of dogs and has a beautiful Rhodesian Ridgeback that stays on the farm.

The coffees the Vohora family produce achieve consistently high quality from year-to-year despite a number of unique challenges. Water shortages prompted new rainwater basins at critical high points on the farm a few years ago. Animal damage of the coffee trees is frequent and traumatic – usually, it’s the water buffalo that are most destructive in herds, though the occasional elephant can be heard at night, making its way through the forest. Lastly, and probably most concerningly, Tanzania has struggled to properly support farmers of all sizes. An already difficult crop made unnecessarily more precarious by an inconsistent support structure, corrupt bureaucracy, and frequent delays at hot and humid ports would be enough to dissuade all but the most persistent of farmers.

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Ethiopia Dodora Wonago Desta Gola
By Everyday Coffee Roasters

This Ethiopian coffee comes to us from a single farmer named Desta Gola living in the Dodora neighborhood of Wonago, a district within the Gedeo Zone. Desta Gola is forty-nine years old and has a four-hectare farm with a little over 20,000 trees which have been in production since 2013. Desta Gola is a member of the Adame Gorbota cooperative which lies to the south of Yirgacheffe town.

The nation of Ethiopia is home to over 100 million people, and agriculture accounts for the vast majority of the country’s labor force. While large estates do exist, they are the minority. Most farmers in Ethiopia count their trees rather than their acreage, and most farms are truly gardens where food for the family is grown with perhaps a few cash crops interspersed to supplement income. Unlike many areas of the world, however, coffee is both native to Ethiopia and a part of daily life. Considered a cash crop elsewhere, it is consumed in Ethiopia in most homes, and an elaborate ceremony often accompanies its service. Ethiopia is the world’s only coffee producing country whose volume of consumption equals its export.

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