Oh wow. It would not be an exaggeration to say I’ve waited years for this.

A cooy of disco elysium

There is no GOOD way to answer this because the general consensus is that the coffee isn’t actually any good tasting and is purely a novelty item. That said, if you are going to do aeropress, i would use the bypass method and only add the additional water AFTER you’ve tasted it so you can weaken it accordingly. I would also read up on other people’s tasting notes and adjust accordingly (wikipedia claims the luwak processing tends to remove good acidity and flavor while adding smoothness, but that it also tastes weak) https://www.washingtonpost.com/blogs/all-we-can-eat/post/this-sumatran-civet-coffee-is-crareally-terrible/2012/01/02/gIQArzolaP_blog.html

Oh my bad. I didn’t realize “new standard” was the name of the brewer, i thought you were asking if it would be the “new standard” way to make coffee. 😩

Miir is a company…what brewer are you talking about? Not that it matters, because the correct answer is still the same: Use the hario v60 switch

I agree that lighting ports are easier to clean, but i feel like the connector should be a bit thicker to stop it from breaking.

The original aeropress had a funnel. It was useful for a couple of reasons. Made it easier to get grounds in the aeropress (I’m very clumsy). I also use the inverted method so I place the filter in the end cap and then place the end cap inside the funnel before i pour hot water over it to get the filter to stick to the end cap without having to worry about burning my hands

$150 and there’s still no funnel?

No