We take a look at a multitude of coffee related events this summer; give some recommendations on great coffees, and have not one, but two how tos on iced coffee - better late than never!
Terroircoffee Senior Member Joined: 10 Aug 2004 Posts: 2 Location: Acton, Massachusetts Expertise: Professional
Posted Tue Sep 16, 2008, 7:40am Subject: Re: Recapping the Summer by Mark Prince
Dear Mark,
Thank you for sharing Terroir Coffee's formula for iced coffee. I want to post one correction, however, so anyone trying it gets it right.
Your post says we recommend fine grind. No! We recommend DRIP grind, substantially coarser. Here is where one can locate our full instructions: http://www.terroircoffee.com/content/view/272/ . I know, also, how labyrinthine websites can get, so if you see a different set of instructions on our site, please let me know so we can, in turn, correct!
Here is the specific grind we recommend:
BurrGrinder: Setting = medium drip grind = 28 on a Baratza Virtuoso.
Posted Tue Sep 16, 2008, 4:28pm Subject: Re: Recapping the Summer by Mark Prince
Well done, Mark - thank you. Your photos of ice coffee preparation helped a great deal (I'd heard of the AP inverted method before, but couldn't quite 'picture' it). Just made two cups (first was super strong - wow) and both were fantastic, and I've had hundred of ice coffees in Japan, arguably the king of ice coffee. Now, I'd love to hear more about your one of a kind AP filter!
George - when you say Virtuoso at 28, what kind of preparation are we taking? Technivorm? I just did 2 in an inverted Aeropress at Virtuoso 14 and they were great (enough 'give' to generate the bar or so of pressure it's supposed to produce, without breaking the glass or my arm).
Any idea why your formula is so radically different from SCAA recommendations (and the recommendations of many other organizations)? Their formula for 200ml water would be approx 11-12g dry coffee. You must like it STRONG, and, of course, you probably get sent a lot of coffee at no charge. ;-)
Also, FWIW, "200ml of water" is an ambiguous measure unless you specify the temperature at which the water is measured. For example, 200ml of water at room temp expands to approx 207ml at brew temp. This inaccuracy is small, but not insignificant.
-Andy S picture page: http://flickr.com/photos/andy_s/sets/
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,138 Location: Vancouver Expertise: Professional
Espresso: Frankenstein'ed LM Linea Grinder: Anfim Super Caimano Vac Pot: 1922 Silex Drip: Krups Moka Brew Roaster: Hottop
Posted Wed Sep 17, 2008, 2:41am Subject: Re: Recapping the Summer by Mark Prince
AndyS Said:
Any idea why your formula is so radically different from SCAA recommendations (and the recommendations of many other organizations)? Their formula for 200ml water would be approx 11-12g dry coffee. You must like it STRONG, and, of course, you probably get sent a lot of coffee at no charge. ;-)
Also, FWIW, "200ml of water" is an ambiguous measure unless you specify the temperature at which the water is measured. For example, 200ml of water at room temp expands to approx 207ml at brew temp. This inaccuracy is small, but not insignificant.
Andy, this ain't drip coffee. It's a different brewing method, and in fact, is more akin to the Clover than to a drip coffee maker.
Remember, the SCAA has no set standard (yet) for press pot coffee or full immersion brewed coffee. Their only published standard (which, IMO, I think should be evolved) is for flow through drip, AFAIK.
One could ask "why do you use so little coffee? - After all, my favourite local Clover cafe is using 40+ grams for an 8oz cup!!!"
The aeropress method I use is about a 50-60 second immersion, all factors included (intial pour, stir, steep time, flip, start of pressing down). I've tried longer and shorter; longer tends to mute some flavours and dull acidity. Shorter seems to do the opposite, muting body, and bringing up acidity with most coffees.
I've also experimented with the dosing, going from the standard SCAA recs of 7g of coffee for roughly 120ml, on up to Alan Alder's immensely massive doses. the range I published works best for me, in terms of presenting everything a particular coffee's capable of.
As for your 207 vs. 200 thing, well, geek on, brother. ;)
Posted Wed Sep 17, 2008, 5:21am Subject: Re: Recapping the Summer by Mark Prince
I don't think Alan Adler realized early on that a good part of the extraction in an Aero takes place during pressing as the puck forms. This is demonstrated quite easily. Park a screen over the grind in a conventionally charged Aeropress (meaning: not inverted), and pour in the water. Then simply press the water through the constrained grind in the Aero.
Once you've dialed in your grind and the slight "tamp" required to make this work), the cup will be fully extracted. Also, as with the inverted method, all the oils will be present in the cup. Of course, I counsel the use of 5 micron nominal polyester felt below the grind. ;-)
Gah! I just looked at your pics again, Mark. You're not pressing the bloom through while inverted; see my second to last picture here. Don't you come up short on oils in the cup that way? The bloom -- where most of the oils end up while stirring -- will go through the puck last, resulting in their substantial loss.
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