I've tried a number of different brewing strategies and continue to experiment. I'm not sure one way works best. While I haven't gone out to 5 minutes I was brewing 2-3 minutes with a somewhat coarse grind and the standard Able Disk for a period of several months.
jpender Senior Member Joined: 11 Jul 2011 Posts: 705 Location: California Expertise: I like coffee
Grinder: OE LIDO Vac Pot: S/S Moka Pot Drip: Aeropress
Posted Sun Feb 23, 2014, 1:24pm Subject: Re: Aerobie Aeropress
Will boiling water harm the plunger? I've had a couple of plungers shrink to where they no longer made good contact with the press unless warmed up. I've wondered if this could have been due to inverted brewing and/or preheating.
The plastic parts of the Aeropress can also creep and one might suppose that hotter water would increase the likelihood of that. I have a black Aeropress cap that became slightly convex. The cylinder of the Aeropress I hacked to add a valve now has a visible warp. I also had a cylinder develop odd crazings on it right where the plunger supported it when inverted.
I also have an old (now retired) plunger seal that became a sponge filled with what is possibly coffee oil. If I let it sit out unused for a week or two a very sticky goo will bead up on its surface. Attached is a photo I took of it after I'd left it untouched for about one month.
See that's what you get for creating a versatile, hackable decice but being provincial about the range of the brewing variables. And coming out of idiosyncratic left field with freezing cold water as your standard ;-) you really shouldn't be surprised when folks are pouring 205 degree water all over every part of the device.
Proper extraction can occur with many different permutations of the brewing variables. A hardware device that affords users wide latitude in their selection of permutation sets is going to be pressed to all those limits. You're not in control of that.
I mean, think about this. People use popcorn poppers to roast coffee. By comparison, any lament you might have about folks using hot water on the plunger is going to sound like the inventor of the paper clip complaining about its many alternative uses. "That's not what I designed it for." Tough. It's insanely versatile. Get used to it. ;-)
You created a monster. Like Frankenstein's creation, you've lost control of it. ;-)
Do NOT come off like George Lucas with his fans. LOL
Sorry, but my mind is playing this out a bit. It's kind of funny.
When I first discovered that 175F was the preferred temperature, the tasters based their preference on espresso-strength brew made from French roast beans. From time to time I wondered if we should repeat the tests with American strength (SCAA "Gold Cup", TDS=1.25%) and a lighter roast. Well, we finally got a chance with two professional cuppers. One about my age, the other about 30. The beans were Full City roast with just a hint of shine, but not oily. The cups were pressed per our instructions, then diluted to exactly 1.25% TDS.
"We have both kinds of roasts -- Really dark, and dark." ;-)
The taster's point counts were the sum of five criteria* and their scores were quite similar. They both scored in this order:
175F best 165F a close second place 185F third place
If 185F had outscored the lower temps, we would have tested higher temps. But we didn't because it finished last.
You're an engineer. You know there are bimodal distributions (I'm not implying that there actually is one here, were you to survey a large sample -- I'm certainly asserting that it was not quite reasonable to assume there might not be one).
All joking aside, here I'm dead serious -- you should have known better. It's no good continuing to express your incredulity that a vast number of your device's users prefer coffee prepared at variance with your statistically darned low sample size. Mirabile dictu, it's the bloomin' SCAA starndard for temperature. Whodathunkit! And at much lighter roasts as well. George Howells we might not all be -- but relatively few people in specialty coffee gravitate toward the darkest roasts. It's no accident that lighter roasts profit from avoiding low-temperature excursions. Ergo, it's no accident that folks who don't prefer dark roasts, gravitate toward higher temps. QED.
In all good spirit of kinship in this craft, Alan, you should have known better. Am I wrong? Thank God you were iconoclast enough to strike out and create the darned thing. But some conventions encode for learned wisdom. Adventures beyond their bounds may be productive and discover that, to be sure, some traditions are gratuitous and do NOT encode for the wisdom of the ages (witness Ptolemaic astronomy). But just here I think the wisdom of SCAA temperature conventions is being validated -- folks are taking the Aeropress and, doggonit, running really hot water all over every part of the darned thing.
Posted Sun Mar 9, 2014, 12:12pm Subject: Re: Aerobie Aeropress
Responding to my esteemed friend and hacker Rasqual, who said I should have known better.
Yes, I did know that people would hack the process. How could I not know? I'm very-much a hacker. All inventors are. Without hacking there is no inventing.
But inventors try things to see how they work. I tried AeroPressing for many tasters at different temperatures to see what they liked. Every single one preferred 175F or cooler.
So when I read about people brewing at 205F, I wonder if they've ever tried 175F.
You may think that I'm a missionary for 175F. But I'm just a messenger. I observed the tasters preferring 175F and I'm reporting that. If the tasters had preferred a gazillion degrees I would have reported that.
I'm only the messenger. Don't shoot the messenger.
coffiend Senior Member Joined: 4 Sep 2003 Posts: 19 Location: Bellingham, WA Expertise: I love coffee
Espresso: Oscar Grinder: Rocky Vac Pot: Bodum ESantos Mini Drip: Aeropress
Posted Sun Mar 9, 2014, 5:46pm Subject: Re: Aerobie Aeropress
I am quoting a post from jpender frm 2/23/14 (Chrome is having trouble using the quoting feature).
"I also have an old (now retired) plunger seal that became a sponge filled with what is possibly coffee oil. If I let it sit out unused for a week or two a very sticky goo will bead up on its surface. Attached is a photo I took of it after I'd left it untouched for about one month."
I'm having this same problem. I used the Aerobie for years exclusively, but when I inherited an Oscar would only use it occasionally for a change of pace. This oily substance could neither be cleaned with a regular dish soap nor a solvent type cleaner, which was always great at cleaning coffee oils. After multiple cleanings, which did not remove this goo completely, and using the press I encountered some intestinal distress. I am now afraid to use the Aerobie. What could this oily substance possibly be?
Posted Mon Mar 10, 2014, 11:12am Subject: Re: Aerobie Aeropress
This oily substance could neither be cleaned with a regular dish soap nor a solvent type cleaner, which was always great at cleaning coffee oils. After multiple cleanings, which did not remove this goo completely, and using the press I encountered some intestinal distress. I am now afraid to use the Aerobie. What could this oily substance possibly be?
I recently did 3 roasts of an expensive Guat Gesha, hoping to find the aromatics and flavours claimed by the vendor. I did most of it in my Aeropress at (I believe) 175F, inverted, 16g for an 8 oz mug and the results were strange: no aroma, no bitter/brightness balance, no flavour. Barely recognizeable as coffee.
Then, yesterday, I did a full pot, 65g for 1.2 litres, in my BraZen, at 204F. It was just as bad. My family would not drink it and neither could I.
That, in a backhanded way, supports your argument.
(I have been able to use up the sample, in the Aeropress, upping it to 25g for an 8 oz mug. It actually is coffee, but …pedestrian.)
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