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Lets talk about COFFEE - Page 244

post #3646 of 4119
Quote:
Originally Posted by Belligero View Post


...especially with a metal filter. Even the fine disk lets a fair amount through.

Thanks for the links above; it's always nice to check out some different brew techniques.

À propos de rien, here are some photos from a past nerding-out session with some fancy espresso unit in Australia:









Nice, but I still find that an E61 machine is still more than sufficient for home use.


Slayer ftw

post #3647 of 4119
Quote:
Originally Posted by Principle View Post

Let me rephrase that, this is my first time using my own aeropress with my own beans and grinder. I'm transitioning from a french press, which has recently had the beaker shatter. I've been doing 15-17 grams to 300 grams for the french press, does that translate to aeropress?

I use 225g water and 15g coffee, upside down, 1 minute steep with pretty aggressive stirring initially and water temp is as close to boiling as I can get it. Grind size is the 12 setting on a Baratza Encore, which is like a paper filter grind, I think. The slightly pressurized Aeropress extraction will highlight the acidic notes of the coffee compared to a French press, but the pressurization is very low and nowhere near what an espresso machine does. The stirring and high water temp for me slightly offsets the acidic tendency of the AP.

For me, the AP perfectly complements a dark roast like Peet's, but it's OK for the lighter 3rd wave stuff too.
post #3648 of 4119
Quote:
Originally Posted by Principle View Post

I figure there are guides/suggestions out there, but have y'all found a successful coffee/water mass ratio for metal filter aeropress? I'm getting my steel mesh thing in the mail shortly. I drink mostly lighter roasts because I haven't developed a palate for darker roasts and like acid/fruit in my coffee. I'm open to other suggestions and pointers, too. Thanks!

I have been using the metal filter for a few years now.

My inverted method. I've since gone to 60% coffee/40% water dilution.

40% dilution for the recipe below = 152ml water in the Aeropress for a 132ml yield, then diluting with 88ml water.

  • Inverted.
  • 16g coffee, 3 clicks counter clockwise from closed on a Porlex mini.
  • Pour 50 grams water at 190*, start clock, stir.
  • At 30 seconds, add water to 130 grams.
  • Screw on filter, press air out.
  • At 1:30, flip and plunge into mug. Should take 15-30 seconds. If shorter, grind finer next time. If longer, grind coarser. This should yield 110ml in the mug.
  • Add the same amount of hot water (110ml at 190*) to dilute 50/50. You can adjust the dilution to taste. I have read from 50-65% dilution.
post #3649 of 4119
i dont like the dilution method even though i think that's the official method. the short finish leaves me wanting.
post #3650 of 4119
Quote:
Originally Posted by indesertum View Post

i dont like the dilution method even though i think that's the official method. the short finish leaves me wanting.

That's what she said.

I thought the same thing until I compared them side by side. The dilution method resulted in a better tasting cup for my palate.
post #3651 of 4119
interesting. i've also tried them side by side and i liked the non dilution method. it tastes richer to me with a longer finish. the diluted method reminds me of americanos which it basically is
post #3652 of 4119
Fight
post #3653 of 4119

My wife tried to do me a favor and picked up a bag of beans when she was in Atlanta on business.  Turns out it was Espresso - from Octane Coffee.  Can espresso beans be used in an Aeropress? 

post #3654 of 4119
Yup and I think it often works better
post #3655 of 4119

So happy with my aeropress right now. I find darker roasts more tolerable now.

post #3656 of 4119
how do you do your aeropress?
Quote:
Originally Posted by t3hg0suazn View Post

Yup and I think it often works better

i should try this
post #3657 of 4119
Yeah, works well with dark roasts. Wendelboe had a recipe on his website. More coffee grounds/less water than regularly.
post #3658 of 4119
Ive been brewing upside down, with 17-19 grams depending on the roast. I usually prefer more concentrated flavor with lighter roast coffee and the opposite with darker roasts because I find that carbon kind of takes over. There was a tutorial that I modified slightly where the grounds, slightly finer than a French press, are mixed with about 50 grams of water, bloomed for a few seconds then stirred, then filled to the top. I haven't kept track of the water temperature but I find that my extraction is pretty consistent even if I wait a few minutes after the water boils (lighter roasts apparently need hotter water because they contain less soluble components). I press slowly for about a minute. And serve it in my partner's beautiful wood fired mugs! As of late, I've been using beans from Ben's of Connecticut (local, and sold at the nearby co-op).
post #3659 of 4119
Has anyone here tried Geisha? Also, have you any comments on where to purchase it and how much is a reasonable amount to pay?
post #3660 of 4119
I've had a lot of gesha and still am not entirely sure what they have in common. Feel like they really depend on what the toaster wants to express. But anywhere between $12 a pound to $60 a pound for the Esmeralda from the Petersons
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