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Aerobie Aeropress
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AlanAdler
Senior Member
AlanAdler
Joined: 31 Dec 2005
Posts: 709
Location: Palo Alto, Calif
Expertise: Professional

Espresso: AeroPress
Grinder: Baratza - Virtuoso
Roaster: Fresh Roast SR-500
Posted Wed Apr 24, 2013, 11:50am
Subject: Re: Aerobie Aeropress
 

paulbel Said:

That's surprising to me that burr grinders would be so variable. I thought consistency was why they were preferred.

What do you think, Alan, of using whirly grinders with the Aeropress?

Posted April 24, 2013 link

My experience is minimal.  But I think, that properly used, they are better than cheap burr grinders.

Rasqual has had good things to say about them.

Paging rasqual, the resident whirly wizard.

Alan
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Netphilosopher
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Joined: 14 Jan 2011
Posts: 1,602
Location: USA
Expertise: Just starting

Posted Wed Apr 24, 2013, 11:57am
Subject: ...
 

...
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AlanAdler
Senior Member
AlanAdler
Joined: 31 Dec 2005
Posts: 709
Location: Palo Alto, Calif
Expertise: Professional

Espresso: AeroPress
Grinder: Baratza - Virtuoso
Roaster: Fresh Roast SR-500
Posted Wed Apr 24, 2013, 12:03pm
Subject: Re: Aerobie Aeropress
 

Netphilosopher Said:

Cb=13.51g,
R=8.55
Y=7.39
A=1.15
S=0.0283

and

Cb=13.52
R=8.52
Y=7.33
A=1.18
S=0.0268

Posted April 24, 2013 link

Please identify the symbols.

Thank you,

Alan
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dana_leighton
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dana_leighton
Joined: 11 Jan 2002
Posts: 1,960
Location: Fayetteville, AR
Expertise: I live coffee

Espresso: Isomac Relax; Caferina...
Grinder: Macap MXK; Baratza Vario-W;...
Vac Pot: Yama 5-cup
Drip: Technivorm; CCD; Melitta
Roaster: Poppery I w/PID controller
Posted Wed Apr 24, 2013, 12:07pm
Subject: Re: Aerobie Aeropress
 

paulbel Said:

That's surprising to me that burr grinders would be so variable. I thought consistency was why they were preferred.

Posted April 24, 2013 link

Grinders designed for espresso (burr grinders with a particular pattern to the cutting surface) will yield consistent grind, but it is a bimodal distribution of grind particle size. See this analysis at H-B. In theory, the fine particles fill in the space between the coarse particles which provides for the optimal amount of resistance to pressurized hot water.

For drip or other non-espresso methods (i.e., Aeropress), the fines are of no use for creating resistance to water flow, and contribute to overextraction, so you'd want a grinder that had a more unimodal distribution of particle sizes. Take a look at the distribution in the graph attached to this post at H-B which shows the bulk grinders designed for drip to be tighter and more unimodal than the Vario, for example.

 
Dana Leighton - Espresso hack and CoffeeGeek moderator
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paulbel
Senior Member
paulbel
Joined: 26 Apr 2008
Posts: 153
Location: Vancouver, BC, Canada
Expertise: I love coffee

Espresso: aeropress
Grinder: conical burr (cuisinart)
Drip: sometimes
Posted Wed Apr 24, 2013, 12:25pm
Subject: Re: Aerobie Aeropress
 

Thanks, dana_leighton

I didn't know about the bimodal thing.

The fines do apparently help in the filtering process for the AP, at least in theory.
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Netphilosopher
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Posts: 1,602
Location: USA
Expertise: Just starting

Posted Wed Apr 24, 2013, 12:53pm
Subject: ...
 

...
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Netphilosopher
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Location: USA
Expertise: Just starting

Posted Wed Apr 24, 2013, 1:00pm
Subject: ...
 

...
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jpender
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jpender
Joined: 11 Jul 2011
Posts: 710
Location: California
Expertise: I like coffee

Grinder: OE LIDO
Vac Pot: S/S Moka Pot
Drip: Aeropress
Posted Wed Apr 24, 2013, 1:28pm
Subject: Re: Aerobie Aeropress
 

Netphilosopher Said:

jpender - the clarity is quite likely a result of the filtration of the grounds themselves.  The finely ground and saturated particles settle right away toward the paper filter, so by the time you start the gentle press, there's this layer of particles about a mm or two thick that creates an enhanced filtration barrier.

Posted April 24, 2013 link

That makes sense.

I was curious enough about it last night to do a couple more tests. Both were using Alan's recipe with one modification in each case.

(1) Fine grind but instead of a slow press I pressed very firmly --> dirty coffee
(2) Slow press, but instead of ultra-fine I ground more coarsely --> very clear coffee

I'm not saying there aren't fines in my coarser grind, but I think it's the pressure of more firm pressings that tend to cloud the brew. I recall Vince Fedele posting that the filter paper fibers spread when subjected to more than the low head pressure of typical gravity drip coffee brewing. I've noticed that the little bit of coffee that comes out during a final squeeze is sometimes cloudy.
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AlanAdler
Senior Member
AlanAdler
Joined: 31 Dec 2005
Posts: 709
Location: Palo Alto, Calif
Expertise: Professional

Espresso: AeroPress
Grinder: Baratza - Virtuoso
Roaster: Fresh Roast SR-500
Posted Wed Apr 24, 2013, 8:45pm
Subject: Re: Aerobie Aeropress
 

Brix vs Time

I brewed at 195F in order to exacerbate temperature errors.  I put a drop in the Brix meter well and recorded readings every half-minute.  Note that the readings were flat (Brix = 3.3) from one half minute to 3.5 minutes.

After 3.5 minutes I'm sure that the sample had cooled to room temperature, but the Brix reading still began to increase -- presumably due to evaporation.

As I posted earlier, I take the first two repeats as the reading.  In this case 3.3.

Best,

Alan

AlanAdler: Brix.jpg
(Click for larger image)
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AlanAdler
Senior Member
AlanAdler
Joined: 31 Dec 2005
Posts: 709
Location: Palo Alto, Calif
Expertise: Professional

Espresso: AeroPress
Grinder: Baratza - Virtuoso
Roaster: Fresh Roast SR-500
Posted Wed Apr 24, 2013, 8:56pm
Subject: Re: Aerobie Aeropress
 

I've updated my earlier table with two additional temperatures.

Five brewings.  Each with the same beans and grind.

Water Temp      Extraction
195F                22.0%
186F                21.9%
175F                21.8%
165F                22.6%
155F                20.6%  

Each pressing used one slightly heaping scoop (avg about 13 grams) and water filled to #2 on the chamber (about 100 grams).  10 second stir and pressed with exactly 16 lbs which averaged about 30 seconds.  (Years ago, I made a 16 lb pressing fixture which I use for some tests when I want repeatable pressure).

I'm quite surprised at how insensitive extraction was to water temp.

The coffee was a full-city blend from a Northeast artisan roaster.  This same recipe yields about 25% extraction with my Guatemala full-city home roasted beans, which I suspect have high sugar content.

Best,

Alan
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