Posted Thu Nov 8, 2012, 7:57am Subject: Re: Aerobie Aeropress
18g of coffee (two normal coffee scoops of beans - scoop came with grinder), ground at about drip coarseness.
Water 30s off the boil (~205F, drops to 195-197 in press), to fill inverted press to within 5mm from top after stirring bloom into grounds. Hold for 3 minutes covered, then press.
ETA: Drunk straight - this just about fills an 8oz mug (with a bit of space for carrying back to the office from the kitchen...)
I've run the gambit. I am also fortunate that I have a wife that is a willing test subject with an excellent palate and no qualms about telling me what she thinks. She's also very sensitive to bitterness, and is surprisingly repeatable.
First of all, I weigh all of my coffee (after grind, depending on the grinder there may be 0.02g to >1.1g of retained grounds). Secondly, I find the AeroPress scoop varies much more - from as low as 10.8g to as much as 14.7g.
The dosing is completely math-based on my desired strength and expected extraction (using the immersion calculation).
If I want 350g of coffee (my mug is about that or about 12 fluid oz - tho I HATE talking about volume) at 1.25% strength, and I expect to target 19% extraction:
R = E ((1/S)-1) = .19 * ((1/.0125)-1) = 15g water to 1g of coffee - BUT I also have to add back in the absorption coefficient to the calculation of the required coffee.
Ideally, I'd use 385g of brew water with 25.7g of coffee, extract it to 19% (by controlling the grind level, steep time and temperature) and get ~350g at 1.25% strength. BUT.... I can't because the device is limited to a max combo of coffee and water to around 250 to maybe 270g, and is more difficult if you have bloom.
But, assume you're ok with bloom (i.e. you've found a way to handle it), and you have about 250g to play with. Then, it becomes a "get it close enough" game to dilute.
That's where my recipe came from: 243g brew water 27g brew coffee
If extracted to 19%, the resulting strength is ~2.07%, if extracted to 20%, the resulting strength is ~2.17%
The brewer absorption tends to be right around 1.3 (sometimes lower, sometimes higher), so I'd expect about 243 - (1.3 * 27) = 200-210g (mathematically 207g) of coffee at the above strength.
Dilute to a total of 350g or so and you get strength right around 1.25% well within detectable limits.
So, the overall trick is to make sure you're getting the extraction you're expecting.
If I use the instructions of 2 level scoops, and fill to #2, I get 28.1g coffee (Caribou Coffee Starlight) 99.6g of water if I fill to the #2
I used fairly fine grind, and I let steep for about 45 seconds before pressing for about 30 seconds. Temp of water was 192°F
I got a resulting strength of 4.95%, on a produced amount of coffee at 68.4g (absorption for this brew was around 1.11)
This will support a cup of 270g at 1.25% strength, or 295g at 1.15% strength.
BTW: "espresso" strength - 5% is on the lower side of what I've been sampling. A standard normale is 6-8 grams of coffee to produce ~30ml shot (including nearly weightless crema) or around 23-25g. A more typical normale (not ristretto) is 5% - 8% depending on extraction, crema, etc. I've had to occasional fresh coffee espresso which is half crema (yielding only 17g of coffee).
Very hot (>205°F) water strike temperature has a tendency toward bitterness, even if extraction is lower.
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"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
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Posted Thu Nov 8, 2012, 1:18pm Subject: Re: Aerobie Aeropress
don't forget my data point, alan:
80% of my coffee involvement is proper espresso, (with expensive grinders and machines and such). the other 20% is divided evenly between aeropress and single serve machine/toys, (I have all three of: tassimo, keurig and nespresso).
breakdown of my aeropress time:
80% of the time, i use the recipe and technique you promote right in the aeropress instruction manual. 80% of that time, i drink it strong as is, or with some sweetened condensed milk, kind of like vietnamese coffee. the remaining 20 of the time i use the recipe on the box, but then add water after brewing and drink it americano style.
20% of the time, i use 15.0g of coffee, invert the aeropress, put on scale, tare the scale, then put in 225g of water. i vary the temperature from 180degF to just before boil, depending on the beans.
FWIW, when i make espresso, (which again is 80% of my coffee involvement), i weigh every dose of beans AND every shot as it's being extracted and aim for certain ratio of beans-to-extracted ratio. i am generally less precise about how i make aeropress.
15 g coffee. 220 g of water at 204 degrees Fahrenheit. Inverted. Filter: Able Disk.
Add 100 by 0:20seconds, stir, add remaining water (120g for total of 220) by 0:40seconds. Cap and steep until 1:10. Flip and press for 45 seconds Until1:55. Total brew time is 1:55.
Posted Fri Nov 9, 2012, 5:28pm Subject: Re: Aerobie Aeropress
Thanks everyone!,
This will help me establish a baseline without having to read through who knows how many pages of original Aerobie Aeropress posts (not that I'd mind that though {& I have read them ALL over the years} LOL! ;D).
Posted Fri Nov 9, 2012, 6:18pm Subject: Re: Aerobie Aeropress
Thank you all. Here's what I do:
For my wife I press a single scoop of decaf twice daily. Perhaps you already know that with one scoop or less you can easily press a grind as fine as your grinder can go. I add 175F water filled to the "1" on the chamber and press. She likes her coffee very weak so in the morning she adds fat-free milk to make a total of 10 oz and heats the mix in the microwave.
In the evening, I press another single scoop, and add water to make 10 oz American. This is about half the strength of the standard 1.25% TDS "Gold Cup".
For myself, I grind two scoops of my "Full City" home-roasted Guatemala with a grinder setting about midway between drip and espresso, fill the chamber with 175F water to the "2", stir ten seconds and press slowly for about 40 seconds. Then I add water to make a total of about six ounces. The result is almost double the strength of the "Gold Cup".
I've taken to pressing gently with my forearm, just below the elbow. It's easier than using my hand.
After pressing I remove the cap and place the AeroPress on an old travel mug, press the puck into that, and put the lid on it. I dump it under our garden plants (filters and all) once a day. I used to dislike dumping filters but now I realize that they are excellent mulch -- just like leaves.
Looking forward to your comments, questions and discussion.
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