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rasqual
Senior Member
rasqual
Joined: 29 Jun 2005
Posts: 1,076
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 Fri Jan 19, 2007, 9:16am
Subject: Re: My Aeropress method for an exact cup.
 

From an earlier post:

onemoreshot Said:

I already feel indebted to you for sending it up here and have been wandering around the house looking for something to repay you with . . .

Posted January 18, 2007 link

Just a bit ago:

onemoreshot Said:

. . . my Brewtus II gets fired up far less than it used to.

Posted January 18, 2007 link

Stop! Stop wandering! You've found it!

;-D
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AlanAdler
Senior Member
AlanAdler
Joined: 31 Dec 2005
Posts: 722
Location: Palo Alto, Calif
Expertise: Professional

Espresso: AeroPress
Grinder: Baratza - Virtuoso
Roaster: Fresh Roast SR-500
Posted Fri Jan 19, 2007, 9:22am
Subject: Re: Brix Measurement of Brew Strength and Extraction Level
 

Hi All,

As some of you may know, I have a very high regard for Brix meters to measure brew strength and extraction level.  I've posted information on this before.  Here is an update, with instructions on how to calculate extraction level.

Best regards,

Alan

Brix Meter and Coffee Measurement

A Brix meter measures index of refraction, which correlates well with total dissolved solids (TDS) in coffee.  

Brix meters range from optical sight meters available on Ebay for about $40 to digital meters such as my own Atago PAL-1, which I bought from Nova-Tech for $270.   They all do a fine job.  To convert any Brix reading to percent total dissolved solids, multiply the Brix reading x 0.85.

You can also use a Brix meter to calculate extraction levels.  20% extraction has been determined to be ideal by several researchers.  The AeroPress delivers 20% extraction when used as directed with fine drip grind and 175F (80C) water.  

To calculate extraction level:

Extraction (percent) = 0.85 x Brix x Water / Coffee

Brix = the reading on the Brix meter
Coffee = the weight of ground coffee (grams)
Water = the weight of input water (grams)

Note that you must use the weight of input water, not brew weight.  This is easily measured with all brewers except espresso machines.  In the case of an espresso machine, input water equals brew weight plus the difference in weight between the wet and dry portafilter full of ground coffee.

Below are some Brix readings, espresso unless otherwise noted.

0.9 Brewed coffee - Doubletree Hotel, Santa Barbara
0.9 Vending Machine at Better Homes & Gardens Editorial Offices
1.3 Keurig Pod Machine, Nantucket Blend, at Housewares Show  
1.4 Flavia Pod Machine at Better Homes & Gardens Editorial Offices
1.5 The SCAA recommended strength for an American cup
1.5 Bunn Pod Machine
2.0 Brewed coffee, Mr. English Coffee, Los Altos
2.1 Brewed coffee at Peet's, Los Altos
2.9 Bialetti Moka Pot at National Housewares Show
3.4, 3.6 Nespresso capsule machine
3.7 Victoria House Coffee Concentrate
4.6 Doubletree Hotel Espresso, Franke Evolution superauto (bitter and sour)
4.8 Starbuck's Espresso, Los Altos, Franke superauto
4.4 Filtron cold-brewed concentrate SCAA 2005
4.9 Solis automatic at SCAA 2005
5.0 Typical AeroPress with water to top of oval, before dillution
5.2 Ken Davids' Saeco Vienna (2004)
5.3 Ken Davids' Saeco Vienna July 25, 2005
5.5 Espresso analysis from "Espresso Coffee" by Illy and Viani
5.9 Italian lever home machine
5.6 Rancillo booth at SCAA 2005
6.9 Double Espresso - Mr. English Coffee Co. 6/2/06
7.3,7.4 Pasquini Riviera
7.5 Peet's, Palo Alto
7.5 Typical AeroPress with water to center of oval
9.5 Typical AeroPress with water to bottom of oval
13 Intelligentsia Booth at 2006 SCAA
20.6 Cafe' Vivace Seattle (David Schomer)
21 Richard Reynolds home machine
23.0 The highest Brix I've brewed with an AeroPress.  48 grams coffee and very little water.

Brix meters, even those which claim to be temperature compensated, read low with hot coffee.  I leave the drop of brew in the meter for about a minute which allows it to cool and stabilize the reading.
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greggb
Senior Member
greggb
Joined: 7 Jan 2007
Posts: 157
Location: Mississauga, ON, Canada
Expertise: I love coffee

Espresso: Bezzera Selenia
Grinder: Rocky; Capresso Infinity
Vac Pot: Yama SY5
Drip: Aeropress; Melitta; Brikka
Roaster: Behmor
Posted Fri Jan 19, 2007, 2:12pm
Subject: Re: Brix Measurement of Brew Strength and Extraction Level
 

Alan,
      I notice in your list there is no specific mention of French Press coffee. I wonder how you think the "cloudy" nature of FP coffee would affect the brix reading. I'm presuming that the "cloudiness" is caused by undissolved solids as opposed to dissoveld solids.

Just curious....  Gregg.
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onemoreshot
Senior Member
onemoreshot
Joined: 16 Jun 2005
Posts: 86
Location: next to my bikes
Expertise: I like coffee

Espresso: Expobar Brewtus II
Grinder: Macap
Drip: Aeropress
Roaster: Hottop
Posted Fri Jan 19, 2007, 4:08pm
Subject: Re: My Aeropress method for an exact cup.
 

rasqual Said:

From an earlier post:


Just a bit ago:


Stop! Stop wandering! You've found it!

;-D

Posted January 19, 2007 link

That's funny! You know, I just went and took a look at the BII and I'm not sure it will fit in an envelope. ;-)

 
www.shaundoreenevankeegan.blogspot.com/
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CraigA
Moderator
CraigA
Joined: 19 Dec 2001
Posts: 11,272
Location: Rexdale, Toronto, Ontario, Canada.
Expertise: I live coffee

Espresso: PID/PressureMod 2001...
Grinder: BUNN FPG-2 DBC, Baratza...
Vac Pot: Bodum Santos manual, Yama 5...
Drip: Behmor BraZen, BUNN VPR-APS,...
Roaster: Refurb Behmor 1600, BBQ...
Posted Fri Jan 19, 2007, 4:20pm
Subject: Re: Best Way to Store the AeroPress
 

AlanAdler Said:

Hi Stu,

What is RO?

Posted January 19, 2007 link

I'm stunned that you didn't even know this Alan.... {:-o {:-O, oh., & not even responding back..









.

 
http://twitter.com/CoffeegeekCraig
http://www.facebook.com/craig.andrews.169
http://plus.google.com/u/0/100690035958728038289/posts/p/pub

Excellent coffee doesn't just happen!
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AlanAdler
Senior Member
AlanAdler
Joined: 31 Dec 2005
Posts: 722
Location: Palo Alto, Calif
Expertise: Professional

Espresso: AeroPress
Grinder: Baratza - Virtuoso
Roaster: Fresh Roast SR-500
Posted Fri Jan 19, 2007, 5:01pm
Subject: Re: Brix Measurement of Brew Strength and Extraction Level
 

greggb Said:

Alan,
      I notice in your list there is no specific mention of French Press coffee. I wonder how you think the "cloudy" nature of FP coffee would affect the brix reading. I'm presuming that the "cloudiness" is caused by undissolved solids as opposed to dissoveld solids.

Just curious....  Gregg.

Posted January 19, 2007 link

Hi Gregg,

I have measured French press coffee, but forgot to add it to my list.  I measured Brix 1.7 at Peet's in Los Altos.  They make FP coffee to permit sampling of various roasts.  The batch I measured was freshly pressed.

Particles do not affect the Brix reading (which is the index of refraction) -- only dissolved substances are measured.

Best,

Alan
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rasqual
Senior Member
rasqual
Joined: 29 Jun 2005
Posts: 1,076
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 Fri Jan 19, 2007, 5:05pm
Subject: Re: My Aeropress method for an exact cup.
 

onemoreshot Said:

That's funny! You know, I just went and took a look at the BII and I'm not sure it will fit in an envelope. ;-)

Posted January 19, 2007 link

Next time I'll be sure to send the poly in a large wooden packing crate.

LOL
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AlanAdler
Senior Member
AlanAdler
Joined: 31 Dec 2005
Posts: 722
Location: Palo Alto, Calif
Expertise: Professional

Espresso: AeroPress
Grinder: Baratza - Virtuoso
Roaster: Fresh Roast SR-500
Posted Fri Jan 19, 2007, 5:18pm
Subject: Re: RO
 

CraigA Said:

I'm stunned that you didn't know this Alan.... {:-o {:-O, oh., & not even responding back..

Posted January 19, 2007 link

RO

Recycled Ocean?

Rasqual's Obsession?

As Mark Twain remarked, "The reports of my knowledge are greatly exaggerated."

Best regards,

Alan
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CraigA
Moderator
CraigA
Joined: 19 Dec 2001
Posts: 11,272
Location: Rexdale, Toronto, Ontario, Canada.
Expertise: I live coffee

Espresso: PID/PressureMod 2001...
Grinder: BUNN FPG-2 DBC, Baratza...
Vac Pot: Bodum Santos manual, Yama 5...
Drip: Behmor BraZen, BUNN VPR-APS,...
Roaster: Refurb Behmor 1600, BBQ...
Posted Fri Jan 19, 2007, 5:24pm
Subject: Re: RO
 

AlanAdler Said:

RO

Recycled Ocean?

Rasqual's Obsession?

As Mark Twain remarked, "The reports of my knowledge are greatly exaggerated."

Best regards,

Alan

Posted January 19, 2007 link

Heheh, Thanks Alan!  {;-)


O.T. I wished at the time that the chat software on the Coffeecrew website a while back there was a little quicker & more interactive..

None the less, it was an honor to be able to chat "live" with you sir, Colin Newell., & all the other participants.

So many questions, so little time., "@ the time".

Yours in coffee, in all its permutations.,

 
http://twitter.com/CoffeegeekCraig
http://www.facebook.com/craig.andrews.169
http://plus.google.com/u/0/100690035958728038289/posts/p/pub

Excellent coffee doesn't just happen!
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rd99
Senior Member


Joined: 21 Jan 2007
Posts: 3
Location: va
Expertise: I love coffee

Espresso: gaggia coffee
Grinder: solis maestro
Vac Pot: turkish coffee pot (not vac)
Drip: braun - $15-on-sale model
Roaster: swissmar alpenrost
Posted Sun Jan 21, 2007, 11:58pm
Subject: Re: Aerobie Aeropress
 

New Guy's $0.02 Worth on the AeroPress

[I think I posted this in the wrong place the first time, so....]

Great stuff here. I didn't have time to go through all 1,000 posts so please forgive me if the stuff in this post has been covered.

My method:
1 - Grind--slightly less fine than espresso grind--enough coffee to reach slightly above the "1" circle.
2 - Pour in the ground coffee and tap the cylinder firmly on the counter two or three times to compress the coffee. Coffee should now be level with the top of the "1" circle.
3 - Heat water until steam just starts to come out of kettle--water will be around 185F.
4 - Fill cylinder to top of "4" circle.
5 - Put water back on heat to come to full boil.
6 - Stir the coffee/water mixture vigorously for 10 seconds.
7 - Insert plunger at angle, then straighten the plunger and pull up slightly so it forms a vacuum seal and coffee is not dripping into cup. This takes a little practice so as not to press water into the cup while inserting plunger, but once you get the hang of it it's very easy.
8 - Let the mixture "brew" for 10 to 20 seconds.
9 - Execute a 20 second plunge/extraction.
10 - Add almost-boiling water from 50% to 100% of the coffee volume. This yields two small mugs of coffee for me.

Two questions:
1 - Does Aerobie offer a replacement rubber seal?
2 - Where can you buy a metal filter?

Cheers.

RD
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