In an amateur capacity I have been interested in (as everyone here surely is also) trying to make the perfect cup of coffee/espresso. I have tried all kinds of coffee making process, Moka pot coffee, espresso machines, drip coffee, French press. As well as trying various professional barista type establishments.
And it, to my taste, produces the smoothest least sour/bitter coffee I have tasted.
My question is: Why? I am curious as to the chemical and physical processes that make coffee prepared in this way so smooth. I realise this is of course subjective. My own pallet comes into play, the type of coffee pads I use and so on.
Another question: Is this a "true" espresso? It seems unlikely to me that these types of machine can produce the types of pressure seen in the more traditional espresso machines. It produces a crema, but I suspect that this is artificial from aeration, similar to how some of the cheaper espresso basket systems have an actual aerator in the basket to produce the appearance of a crema.
Has anyone had a similar reaction to this type of coffee preparation method? I find it some what ironic that with all the science that goes into coffee preparation -- especially in the context of espresso -- that this simple thing -- for me -- makes the best cup of coffee