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Recapping the Summer by Mark Prince
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MarkPrince
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Joined: 19 Dec 2001
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Posted Sun Sep 14, 2008, 12:00am
Subject: Recapping the Summer by Mark Prince
 

Recapping the Summer
by Mark Prince

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!
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rasqual
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rasqual
Joined: 29 Jun 2005
Posts: 1,071
Location: Chicago area
Expertise: I love coffee

Espresso: *$ Barista, non-pressurized
Grinder: SMP
Vac Pot: Yama, Aeropress
Drip: Porcelain Melitta 103, Hario
Roaster: "ring roaster", mod popper
Posted Mon Sep 15, 2008, 3:16pm
Subject: Re: Recapping the Summer by Mark Prince
 

Hey, your pictures are nicer!

;-)

Good to see the Aeropress getting props.
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GHHowell
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GHHowell
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Location: Acton, Massachusetts
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Posted Tue Sep 16, 2008, 8:40am
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.

For us, MEDIUM=DRIP per the following table:

PERCENTAGE OF PARTICLE SIZES FOR VARIOUS GRINDS

                        Regular   Drip   Fine  
 10/14 Sieves   35%      8%       2%  
 20/28 Sieves   42%      65%    62%  
 Pan                  13%      27%      36%  
                        100%  100%  100%
Particle Size     925      775      645  

Source: Modern Process Equipment, Inc.
1 micron = 0.001mm  
Sieve mesh sizes are Tyler screens

Thanks again - and, as always, with much appreciation for the great service Coffeegeek does for our community.  You keep the pot stirring!

George
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SuburbanLatte
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SuburbanLatte
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Posted Tue Sep 16, 2008, 5:28pm
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).

Cheers,
Sean
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andys
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andys
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Posted Wed Sep 17, 2008, 3:24am
Subject: Re: Recapping the Summer by Mark Prince
 

MarkPrince Said:

for a normal Aeropress, I use 16-18g for 200ml of water

Posted September 14, 2008 link

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.

 
-AndyS
picture page:  http://flickr.com/photos/andy_s/sets/
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MarkPrince
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Posted Wed Sep 17, 2008, 3:41am
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.

Posted September 17, 2008 link

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. ;)

Mark

 
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rasqual
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rasqual
Joined: 29 Jun 2005
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Espresso: *$ Barista, non-pressurized
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Roaster: "ring roaster", mod popper
Posted Wed Sep 17, 2008, 6:21am
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.

rasqual: IMAGE_061.jpg
(Click for larger image)
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interference
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Location: TX
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Posted Thu Sep 18, 2008, 9:05am
Subject: Re: Recapping the Summer by Mark Prince
 

Look's like PT's has already sold out of their limited supply of Beloya.

On the topic of Aeropress, I saw an eerily familiar kitchen gadget in the recent issue of Cook's Illustrated -- the "KitchenArt Adjust-A-Cup."

http://www.cooking.com/products/shprodde.asp?SKU=184848
http://www.chefsresource.com/kitchenart-adjust-a-cup.html

I wonder if this was Alan's inspiration.

interference: adjustacup.jpg
(Click for larger image)
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proshot04
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proshot04
Joined: 7 Apr 2008
Posts: 9
Location: Lansing IL
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Posted Thu Sep 18, 2008, 11:04pm
Subject: Re: Recapping the Summer by Mark Prince
 

I like that glass you used with the Aeropress were did you get  it.
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Weasel
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Joined: 29 May 2007
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Location: San Jose, CA
Expertise: Just starting

Posted Fri Sep 19, 2008, 12:20am
Subject: Re: Recapping the Summer by Mark Prince
 

Sur La Table carries the Schott-Zweisel line of glasses. You might find it there. They have 2 or 3 stores in Illinois.
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