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Netphilosopher
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Joined: 14 Jan 2011
Posts: 1,602
Location: USA
Expertise: Just starting

Posted Fri Apr 12, 2013, 6:28pm
Subject: ...
 

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Poser
Senior Member


Joined: 11 Apr 2013
Posts: 6
Location: tampa
Expertise: I love coffee

Posted Sun Apr 14, 2013, 10:31am
Subject: Re: Aerobie Aeropress
 

First time post:

Just wanted to say, that I am extremely impressed with the quality of the aeropress brew... I will need some experimentation to dial into my perfect cup, but for the price and ease, its hard to argue with the results.
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paulbel
Senior Member
paulbel
Joined: 26 Apr 2008
Posts: 144
Location: Vancouver, BC, Canada
Expertise: I love coffee

Espresso: aeropress
Grinder: conical burr (cuisinart)
Drip: sometimes
Posted Sun Apr 14, 2013, 11:28am
Subject: Re: Aerobie Aeropress
 

Welcome, Poser!

Let's hear more from you soon, whether it's new observations on making your perfect cup, or questions leading to the same.
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Poser
Senior Member


Joined: 11 Apr 2013
Posts: 6
Location: tampa
Expertise: I love coffee

Posted Mon Apr 15, 2013, 6:38am
Subject: Re: Aerobie Aeropress
 

paulbel Said:

Welcome, Poser!

Let's hear more from you soon, whether it's new observations on making your perfect cup, or questions leading to the same.

Posted April 14, 2013 link

CHEERS!

One thing I would like to ask; mostly due to what I believe is a placebo effect on my part...

do others notice a difference in viscosity (mouthfeel, particularly) when preparing a brew inverted vs. non-inverted?

Replicating a recipe:

-16g (med coarse )
- 250 ml filtered water, 190*f
- 5 second paddle stir with grind just covered
- remaining water and 45 second steep
- 20 second press... until air hiss

repeating this procedure utilizing inverted vs. non-inverted, I notice I get a silkier more robust cup from an inversion technique.  However, I concede this may be totally psychosomatic.  Does sitting on the plunger, as opposed to grain produce more oils?  I would think the opposite.
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paulbel
Senior Member
paulbel
Joined: 26 Apr 2008
Posts: 144
Location: Vancouver, BC, Canada
Expertise: I love coffee

Espresso: aeropress
Grinder: conical burr (cuisinart)
Drip: sometimes
Posted Mon Apr 15, 2013, 7:06am
Subject: Re: Aerobie Aeropress
 

The inverted technique is likely to allow more oils into your brew. That could effect the mouth feel.

The oils float on the top, and also the paper filters absorb them.
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AlanAdler
Senior Member
AlanAdler
Joined: 31 Dec 2005
Posts: 699
Location: Palo Alto, Calif
Expertise: Professional

Espresso: AeroPress
Grinder: Baratza - Virtuoso
Roaster: Fresh Roast SR-500
Posted Mon Apr 15, 2013, 8:43pm
Subject: Re: Aerobie Aeropress
 

Netphilosopher Said:

Somewhere back in this thread, I asked about an AeroPress XL.  Needs to support a brew ratio of 12 with ability to produce a full "Grande" or 450g.  This means the brew chamber would need to be about 500-525ml in volume to support bloom and infusion, etc.

Posted April 10, 2013 link

Hi "Net",

I would press 3 scoops with water filled to "3", then add water to make 450g brew.  This would taste sweeter than with the large chamber you suggest.

Best,

Alan
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AlanAdler
Senior Member
AlanAdler
Joined: 31 Dec 2005
Posts: 699
Location: Palo Alto, Calif
Expertise: Professional

Espresso: AeroPress
Grinder: Baratza - Virtuoso
Roaster: Fresh Roast SR-500
Posted Mon Apr 15, 2013, 8:46pm
Subject: Re: Aerobie Aeropress
 

Poser Said:

CHEERS!

One thing I would like to ask; mostly due to what I believe is a placebo effect on my part...

do others notice a difference in viscosity (mouthfeel, particularly) when preparing a brew inverted vs. non-inverted?

Replicating a recipe:

-16g (med coarse )
- 250 ml filtered water, 190*f
- 5 second paddle stir with grind just covered
- remaining water and 45 second steep
- 20 second press... until air hiss

repeating this procedure utilizing inverted vs. non-inverted, I notice I get a silkier more robust cup from an inversion technique.  However, I concede this may be totally psychosomatic.  Does sitting on the plunger, as opposed to grain produce more oils?  I would think the opposite.

Posted April 15, 2013 link

I propose that you brew a cup by each method, heat them to the same temperature, and see if you and others can correctly identify the brewing method in a blind tasting.

Best,

Alan
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AlanAdler
Senior Member
AlanAdler
Joined: 31 Dec 2005
Posts: 699
Location: Palo Alto, Calif
Expertise: Professional

Espresso: AeroPress
Grinder: Baratza - Virtuoso
Roaster: Fresh Roast SR-500
Posted Mon Apr 15, 2013, 8:51pm
Subject: Re: Aerobie Aeropress
 

larsegar Said:

So you're using the finest setting (1 on the Virtuoso) and can get by with only 1 heaped scoop. Is this still only about 10 seconds of steep time?

Posted April 12, 2013 link

I stir, but never steep.  I find that the difference in extraction (with 175F water) between 10 second stir and 20 second stir is less than one-half percent -- which is within the margin of error of the measurement.

Best,

Alan
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AlanAdler
Senior Member
AlanAdler
Joined: 31 Dec 2005
Posts: 699
Location: Palo Alto, Calif
Expertise: Professional

Espresso: AeroPress
Grinder: Baratza - Virtuoso
Roaster: Fresh Roast SR-500
Posted Mon Apr 15, 2013, 9:40pm
Subject: Re: Aerobie Aeropress
 

Brew Strength Outcomes in AeroPress Competition

Hi All,

I've wondered how richness of brew would affect the outcome of AeroPress competitions.  The U.S. AeroPress Championship at the SCAA in Boston on April 12th provided an opportunity to explore this.  I measured the brew strengths of each cup with a Brix meter for some of the heats.  The numbers below are converted to %TDS (0.85 x Brix).  I put an asterisk after the winner of the heat.

Heat 1 - 1.11 1.45 2.04*
Heat 2 - 1.62 1.36 1.19*
Heat 4 - 1.79 1.02 1.87*
Heat 5 - 1.28 1.62 1.53*
Finals - 1.87 1.36*

So, the richest cup won the first heat and the weakest cup won the second heat!  I kept my readings confidential during the event to avoid influencing the competition.

There was a split decision in the finals.  One judge liked the 1.87% cup and two judges preferred the 1.36% cup.  Josh Hoida brewed the 1.87% cup per the instructions packed with the AeroPress.  Andy Sprenger brewed the 1.36% cup with a pour-over followed by AeroPressing.

Of course other judges might have chosen differently.  Also, the competitors supplied their own coffee.  That is a huge variable.

I keep out of the way in these AeroPress competitions.  It's the peoples event, not mine.  Compliments to Joshua Wismans of Alterra Coffee who did a fine job of organizing this event.

Incidentally, one of the judges was World Barista Champion Mike Phillips.  When I mentioned that I enjoyed reading about his brewing AeroPress coffee while in his seat on an airliner he said, "I did that on my flight yesterday".

Best regards,

Alan
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paulbel
Senior Member
paulbel
Joined: 26 Apr 2008
Posts: 144
Location: Vancouver, BC, Canada
Expertise: I love coffee

Espresso: aeropress
Grinder: conical burr (cuisinart)
Drip: sometimes
Posted Mon Apr 15, 2013, 10:33pm
Subject: Re: Aerobie Aeropress
 

When I mentioned that I enjoyed reading about his brewing AeroPress coffee while in his seat on an airliner he said, "I did that on my flight yesterday".

If I'm that guy, or the guy sitting next to that guy, I don't want any turbulence...
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