jpender Senior Member Joined: 11 Jul 2011 Posts: 402 Location: California Expertise: I like coffee
Grinder: Kyocera CM-50 Vac Pot: S/S Moka Pot Drip: Aeropress
Posted Thu Nov 10, 2011, 11:24pm Subject: Re: Aerobie Aeropress
dagoat Said:
what's wrong with some dripping ? seems perfectly normal given the design, and no less than the designer of the aeropress himself, said i twas normal, too. I handle the dripping by not worrying about it. An easy technique, too.
I don't know that there's anything wrong with it in terms of the quality of coffee you can brew. For me the issue was that it interfered with consistency in the brewing process since sometimes there was barely any dripping and other times there was a lot.
Prof Senior Member Joined: 10 Sep 2004 Posts: 632 Location: Seattle Expertise: Pro Roaster
Espresso: PV Lusso, Enrico of Italy Grinder: Pharos 696, Zass Drip: Brazen, Aeropress Roaster: Behmor, TO/SC, Poppery I
Posted Fri Dec 2, 2011, 10:43pm Subject: Re: Aerobie Aeropress
Talk about being late to the party!
Last week I ordered an Aeropress without realizing it's been around a long time. I think the word Aerobie stuck in my mind. Anyway, Seattle Coffee Gear was running a 2 for 1 sale so I went for it.
When it came and I saw the word Aeropress, I remembered something about it.
I've been a lever head (Gaggia Factory 106) for many years but have been looking for other ways of making coffee.
I'm still working on the dilution ratios for water and/or milk. I am catching up on the 91 pages of this thread, started in 2006. :)
Initial impression: I wish I have bought it earlier. This simple device (made in USA, yes!) makes a smoooooth cup of coffee.
Add water to the coffee in the chamber to the number matching the number of scoops of coffee.
or
Put water first into the plunger to the number matching the number of scoops of coffee. Then pour that into the chamber. You can also heat the water in the microwave while it's in the plunger, then pour it into the chamber.
Posted Thu Aug 16, 2012, 11:08pm Subject: Re: Aerobie Aeropress
CoffeeNewbie75 Said:
So I'm a week into it and I'm really enjoying the coffee this thing makes. My only complaint is the amount of coffee needed.
Followup question: When they say the plunge should take 15-20 seconds, it seems like I'm only plunging about 1/3 to 1/2 of the actual water. The rest of it has dripped through the filter in the 15 or so seconds I'm stirring the water/grinds mixture.
Am I missing out on some flavor extraction by those that first amount of water flowing through to the cup naturally without being "pressed?"
In most cases, drip-though during stir has little or no effect on the strength or quality of the brew.
But if the bed of coffee is so un-even that you can see the white of the paper, the water will run though quite rapidly -- resulting is a weaker brew. I give the chamber a shake to level the bed of coffee prior to adding water. This is especially important with single-scoop pressings.
You could also try a finer grind. I like a press-time of about 15-20 seconds per scoop. That, of course, is 30-40 seconds for my usual two-scoop pressing.
I didn't drop out because of Andy's insults. I dropped out because Mark Prince praised Andy for those insults -- despite Mark's forum rule that coffeegeek should be a friendly place.
I didn't drop out because of Andy's insults. I dropped out because Mark Prince praised Andy for those insults -- despite Mark's forum rule that coffeegeek should be a friendly place.
Welcome back (even though you and I weren't on the forum at the same time).
Now, get back to work and invent the AeroPressXL!!!
ROFLOL!
(Specifications would be volume capacity 450ml, if you're thinking about it, though...)
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
I didn't drop out because of Andy's insults. I dropped out because Mark Prince praised Andy for those insults -- despite Mark's forum rule that coffeegeek should be a friendly place.
Alan - one correction to your calculations (yes, I did read every page of this long thread).
You used strength and the brew water to calculate the total immersion TDS -
Your calculation was: Strength * Brew Water = TDS [total immersion].
The small correction is the fact that strength is the percentage of TDS for the solution, not just the brew water.
Strength = TDS / (Brew water + TDS) [not just the brew water]
This formula inverts to:
TDS = (Strength * Brew Water) / (1-strength)
Example: if you used 175g of water and measure a strength of 2.75%, your calculation for TDS would have been .0275 * 175g = 4.8125g of TDS. If the coffee amount was 25g, the calculated extraction would have been 19.25%.
The correct form would actually be:
TDS = (0.0275 * 175)/(1 +0.0275) = ~4.68g of TDS, and divided by the 25g example, is actually 18.74% extraction.
Correction 8/18/12: the bolded "+" should be "-", and statement would be correctly stated as:
TDS = (0.0275 * 175)/(1 -0.0275) = ~4.95g of TDS, and divided by the 25g example, is actually 19.8% extraction.
Apologies for the error, clicked the wrong button on the calculator app, after typing the wrong sign in the post.
(yes, this was close to an actual example, where I actually yielded about 143g of coffee at 2.75% strength, which tasted awesome when diluted to 1.2% strength, but calculated to a dismal and incorrect extraction of 15.7%)
I have been saying in the past that the AeroPress underextracts - but wish to take the time to say that if infused long enough, or the grind is fine enough, the AeroPress actually results in very good (and it's even possible to create overextracted-tasting) extraction.
Cheers!
------------------------------------------ ----------------------------------------- Le café doit être noir comme le diable, chaud comme l'enfer, pur comme un ange, et doux comme l'amour.
"There is no right answer with coffee. There is only the elixir in your cup at the moment you partake."
"...I often say that when you can measure what you are speaking about, and express it in numbers, you know something about it; but when you cannot measure it, when you cannot express it in numbers, your knowledge is of a meagre and unsatisfactory kind;..." - Lord Kelvin RECIPES thread => http://www.coffeegeek.com/forums/coffee/machines/585708
I didn't drop out because of Andy's insults. I dropped out because Mark Prince praised Andy for those insults -- despite Mark's forum rule that coffeegeek should be a friendly place.
"Coffee leads men to trifle away their time, scald their chops, and spend their money, all for a little base, black, thick, nasty, bitter, stinking nauseous puddle water." ~The Women's Petition Against Coffee, 1674
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