The paper absorbs some of the oils, though I’m not sure how it affects GERD. I can vouch for the fact that it does, though.
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French press’s and automatic coffee machines both generally use metal sieves/filters.
Regarding GERD: I’m far from being a coffee expert but I think the lower acidity with espressos (that’s what most of those machines make) is based on the shorter brewing time and using different coffee roasts.
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We will never be friends. 
That said, of the instants I have tried the best is Starbucks.
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You can roast your own with a hot air popcorn popper. It’s fast, easy, and cheap.
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Is it everything I dream it could be?
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LOL.It’s just like you think your coffee isn’t also shite.
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I regret that I have only one Like to give this.
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Starbucks’ instant is very good, not as good as brewed, but a really decent substitution. Any of the Italian “instant espresso” powders make a nice rich cup as well.
Instant Folgers, Taster’s Choice, and Sanka were what I knew growing up, so there’s definitely some nostalgia there for me — that’s the smell of my Dad’s coffee. But when I have it, I always start regretting it after about half of a cup.
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If fast is in your dream then yes. Also, if having the water be the right temp.when it gets to the grounds, then yes on that as well. If expensive and kinda’ fiddly to use is in there or not, you get that too. If you don’t dream about bells and whistles, you’re in luck.
It does make very good coffee.
PS, it helps to warm the thermos before using it.
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Everything but the expensive and fiddly. I looked at the glass carafe model, but just to spendy for my world.
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In our cases, it is distinctly an effect of roast and oils. A dark roast is lower acid, but higher oil, a lighter roast is higher acid, lower oil. When we bought the Saeco, it came with stern instructions to avoid dark roasts (oil gums up the gears) and espresso tastes better when it’s not burnt, anyway. (We live at high altitude; local roasting is a more than usually tricky business, and dark-to burnt has become the norm. Alas.) French press grind of darker beans tends to release more oils with less filtration.
But some people are more sensitive to the acid than the oil and do better with a darker roast.
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Thanks. So it’s the oil, not the acidity, that causes the problem for those medical conditions. Interesting. I wouldn’t have thought there was enough difference, you know?
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It is, kinda like condensed milk mixed with coffee.
While we’re at it: I’m a big fan of vietnamese style coffee lately. Very strong coffee made with the drip method combined with sweetened condensed milk (also available as iced variant).
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Bloody Americans who can’t cope with difficult foreign words. It’s a cafetiere, not a French Press.
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Bloody British who join BB just to insult Americans with false semantics rage!
Oh, and welcome to BoingBoing
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Welcome to BoingBoing, new poster.
I notice that you can’t cope with difficult foreign diacritical marks. It’s a cafetière, not a cafetiere.
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