Posted Thu Oct 4, 2012, 4:31am Subject: Re: All my aeropress tastes the same
AHA. Now we're getting somewhere. Measured out 25 grams or so, clicked a notch down on the grinder and did a 60 second immersion time. One question came up: by the time I was done stirring, roughly 50% of the water had already gone through, that's okay right?
And another question: right when I pour the water off the boil, there seems to be water stacking on top of beans and not mixing in evenly. Therefore, less water, I think, might be going in than if I stired the whole mixture. Which is correct? Pour water until the 2 just on top of the ground beans or pour/mix and then allow it to settle at a "true" 2 for an 8 oz cup?
For the most part, the leaking coffee won't matter much in the end. Even as the coffee drips through, the remaining water in the brew slurry is still dissolving coffee solids from the grounds. You do get the weird effect of having the liquid in the grounds at a measurably stronger concentration than the produced coffee in the cup.
I don't understand the second part - using fresh coffee I get immediate blooming, which forces a decent amount of the coffee to "float" on top of the hot water. I'd pour water and mix thoroughly if I were you - and make sure you get enough water in to yield all you need.
Another thing you can try: before pouring the hot water (i.e. while it's coming up to a boil) put the brew coffee into the aeropress, then add two teaspoons of cool water and mix into a thick paste. When you pour the hot water, you'll find much quicker integration of the grounds with the hot brew water (plus a little bit of waxy lipid protection from immediate extraction - which can put some unwanted bitter into the cup).
Two teaspoons shouldn't be enough water to get anything to drain through, but it helps "swell" the grounds and may also help them settle to the bottom of the filter quicker, which can help reduce leakdown.
Contrary to popular believe, the filter itself doesn't do the majority of the filtering - the grounds bed that forms quickly (supported by the filter material) is what does the majority of the "filtering".
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Posted Tue Oct 9, 2012, 9:23am Subject: Re: All my aeropress tastes the same
To me, Aeropress has always been about fine grind / short brew. So I use a full scoop of coffee (12-15g) at a coarse espresso grind. Add water to above the 4 mark and stir for 30 seconds and press. This yields a little less than 8oz of more or less regular strength coffee.
As others have said, water temperature is important. It should generally be in the 200F - 205F range, with 205F suiting lighter and brighter coffees. It would be worth measuring the temperature a few times - "off boil" is very subjective and varies depending upon the kettle and the amount of water. A few degrees can make a darker roast harsh or bring out the brightness of a lighter roast.
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