Before developing a taste for wine, I was already a coffee fanatic by middle school – a regular self-taught barista. I had a special passion for espresso and I was extremely serious about it, so much so that I even bought my own professional espresso maker – a Rancilio Classe 6. From there, my ambition to make the best espresso on the planet, or at least in Beijing, only grew.
But my passion for making espresso waned after I discovered filtered coffee, often using beans of a lighter roast but coarser ground. Making one was just like making tea – using the infusion method. Simply pour hot water over it to extract the goodness. The history of filtered coffee, of course, predates the invention of the espresso machine – the pressurized method of speeding up extraction that was born of Europe’s Industrial Revolution and helped kick off the commercialization of coffee.