Posted Sun Aug 19, 2012, 10:15am Subject: Re: Aerobie Aeropress
For me, it's about 4/10. But to be more precise, it's for whenever there are 3 or more people wanting coffee. I can make coffee for 2 with my aeropress, but not for 3 or 4.
I'd also suggest, Alan, that a larger size might be worth more money, in that, at least for someone like me, it would more likely to be used "for company" and therefore might also benefit from being a bit classier looking (actual glass?, lever?)
When we entertain I sometimes press concentrate into a carafe before the guests arrive. As I've mentioned in prior posts, the formula is 5 oz American for each AeroPress scoop. Two 3-scoop pressings is about right for my carafe. Then I add hot water and serve when needed.
But often I have to take custom requests -- decaf, latte, etc.
Posted Sun Aug 19, 2012, 12:58pm Subject: Re: Aerobie Aeropress
Hi, Alan. Nice to have you back. I also use a pyrex measuring cup to heat my water in the microwave. A couple of months ago, I had the unboiling water explode on me when getting/checking it out in the microwave (Alarmed me, but I did not get burned). Per my wife's advice, I now keep something (your included stirrer) in the cup when heating it. My normal AP is 300 grams of water to 18-20 grams of coffee heated to boiling (200* where I live). Makes a nice 9-10 oz cuppa Joe.
It's not rocket science. I experimented until I found where I liked the taste. And that formula is where it's at for me. I will occasionally experiment a little, but always come back to there.
Posted Sun Aug 19, 2012, 1:05pm Subject: Re: Aerobie Aeropress
A couple of months ago, I had the unboiling water explode on me when getting/checking it out in the microwave (Alarmed me, but I did not get burned). Per my wife's advice, I now keep something (your included stirrer) in the cup when heating it.
Posted Sun Aug 19, 2012, 3:21pm Subject: Re: Aerobie Aeropress
I measure extraction to evaluate various brewing schemes. I find it a valuable measure of brewing methods.
But I've found that it's not helpful to evaluate the tastiness of the brew. Shortly after the introduction of the AeroPress I measured extraction by the laborious process of drying and weighing the spent grounds. (Later I found the much easier process that we use now). At that time I was measuring 15% extraction and believed that this low extraction was the reason why AeroPress brew was less bitter and less acidic. I viewed 15% with pride.
But as time went on, I learned how to better use my own invention. Specifically, I learned the art of pressing gently. Pressing gently permitted me to use finer grinds and to achieve up to 25% extraction, yet the brew tasted just as smooth and sweet.
So, my current thinking is that high extraction is not detrimental to flavor if the brewing temperature and time are not excessive.
Obviously you are entitled to your opinion. But your statement is in conflict with 60 years of blind testing, the guidelines of all the national specialty coffee associations, the double blind testing recently performed by David Walsh, and dozens (if not hundreds) of contemporary coffee professionals.
You don't disclose the details of your methodology, so it is hard to evaluate your claim. But your observations lack credibility for several reasons:
The equipment that you previously described using for measuring TDS doesn't possess the accuracy or resolution to measure coffee properly.
Are doing the math right? Who knows?
The Aeropress is a terrific invention for which you deserve abundant credit, but it is not magic and does not reinvent the physics of brewing.
This afternoon I tried making a batch to test out your assertion:
Aeropress, inverted technique, standard paper filter George Howell coffee blend, ground espresso fine 13.1g dose, 222g brew water at 175F Steeped a long time, with gentle occasional stirring Pressed very gently (this took two full minutes) TDS measured at 1.45% using a VST Lab refractometer Extraction yield calculated out to 24.9% using Extractmojo v3.0 in immersion mode
This was not a blind test by any means, but the brew had a distinctly bitter cast that got stronger the longer it sat in my mouth. It was not sweet at all.
I think 9 out of 10 coffee drinkers would decline to drink that test coffee batch if also given a choice of a coffee at similar strength brewed to 20% extraction yield.
I think it would be a terrible shame for coffee aficionados to buy high quality specialty coffee at $20/lb and ruin it by taking your advice. On the other hand, people who don't mind gas station coffee might be fine with it.
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