Posted Fri Aug 1, 2008, 8:33am Subject: Re: Mug-at-a-Time Head to Head: Bodum Chambord vs. Aerobie Aeropress
Alan - Wow! What a mug!
You've taught me something new! I LOVED that 3.5 scoop Aerobie mug of coffee. I can't afford it, but I LOVE IT! I'm sipping it as I type this.
I had to laugh out loud when I poured the beans into the cylendar. See the pictures below. 3.5 scoops filled 1/3 of the Aeropress cylinder. I wasn't able to add much water because the bloom of my freshly roasted Peets beans swelled it to the top. I waited about a minute and gravity did not take the level down so I had to stir knowing the inevitable spill over would occur. And it did - see pictures.
But I slowly pressed and then topped up the result with hot water and - Wow! This is one FANTASTIC mug of coffee.
If it wasn't for the fact that your method will take my coffee bean bill from about $80 a month to $150 a month, I'd do it every day. But, alas, I'm still left with my Chambord for easy-to-brew, affordable day-to-day GREAT coffee. Well, that is until you launch your new 12 oz mug-sized Aerobie Aeropress.
I'm in coffee heaven though - for as long as this mug lasts.
Posted Fri Aug 1, 2008, 8:38am Subject: Re: Mug-at-a-Time Head to Head: Bodum Chambord vs. Aerobie Aeropress
A bit of a mess after stirring when the bloom wouldn't sink down. I guess this means pouring in even less water next time - though I didn't pour all that much in to begin with. CHAMBER - TOO - SMALL - NEED - BIGGER - CHAMBER - HINT - HINT!! :)
Posted Fri Aug 1, 2008, 9:13am Subject: Re: Mug-at-a-Time Head to Head: Bodum Chambord vs. Aerobie Aeropress
Hi Dale,
I'm delighted that you brewed a great mug.
If your Kitchen Aid grinder is like the one I tested, it is wasting your monthly coffee dollars.
I tested the ratio of brew strength to coffee weight and found that the KA grind produced only about 80% strength of ordinary drip grind --- even when the KA was dialed to its finest (espresso) setting. This means that in order to get a given brew strength you must consume at least 25% more beans.
If you have access to other grinders (like local markets or cafes) you might want to compare brew strength of the same beans ground in different machines.
To date, the best low-cost grinder I've tested is the Baratza (or Solis) Maestro. I also like the fact that its residual hold in only about one half gram. The KA residual is ten times that!
Incidentally, I did not mean to imply that Peet's beans are more acidic. They are not. But their in-store brewing method tends to extract a lot of acid.
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![Dajad: The bloom'n thing is almost overflowing.jpg](javascript:ImagePopup("/images/39977/Thebloomnthingisalmostoverflowing.jpg", 600, 465, "Dajad: The bloom'n thing is almost overflowing.jpg");)
![Dajad: a bit of a mess.jpg](javascript:ImagePopup("/images/39978/abitofamess.jpg", 600, 864, "Dajad: a bit of a mess.jpg");)
![Dajad: a glorious mug of coffee.jpg](javascript:ImagePopup("/images/39979/agloriousmugofcoffee.jpg", 600, 497, "Dajad: a glorious mug of coffee.jpg");)
![Dajad: a glorious mug of coffee with cream.jpg](javascript:ImagePopup("/images/39980/agloriousmugofcoffeewithcream.jpg", 600, 514, "Dajad: a glorious mug of coffee with cream.jpg");)
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