jpender Senior Member Joined: 11 Jul 2011 Posts: 703 Location: California Expertise: I like coffee
Grinder: OE LIDO Vac Pot: S/S Moka Pot Drip: Aeropress
Posted Thu May 30, 2013, 9:07am Subject: Re: Aerobie Aeropress
I have also tried Alan's recipe with hot water and the coffee was bitter and astringent. Classic overextraction. Very fine ground coffee in hot water for about a minute, is it surprising? The soluble yield may have been identical to what was extracted using the cooler water in Alan's original recipe but that's beside the point. Extraction correlates well with taste provided certain other criteria are met. One of those is normal brew temperature. The specific details of the temperature dependences of the solubility rates for the hundreds of compounds in coffee may be a mystery but it isn't a mystery that coffee tastes different when brewed at markedly different temperatures.
The staged brew I did was based on a recipe of yours. That recipe called for using hot water in the second infusion. The result was bitter, for whatever reason, possibly the grind I used.
Posted Sat Jun 1, 2013, 2:18pm Subject: Re: Aerobie Aeropress
It would be interesting if one of you would measure the extraction achieved with staged brewing.
Next do a blind tasting comparison against a single pass brewed with elevated temperature and/or extended stirring time to achieve the same extraction. But I'd only bother to do this comparison if the staged brewing tasted good.
Posted Mon Jun 3, 2013, 9:55am Subject: Re: Aerobie Aeropress
And now the question quickly becomes exactly HOW does one calculate extraction? If I stage enough so the strength coming out of the puck at the last bit is around 30% of the final strength in the cup, then I do get a strength and extraction calculation that matches a corresponding drip brew very well.
Press first stage and measure strength x volume in vessel for total solids content in the vessel only. Ignore puck.
Press second stage into a second vessel. Measure brew strength and presume that the brew trapped in the puck has this same strength. Compute the sum of the solids in the second vessel and trapped brew in the puck.
Add the solids of 1. and 3. and apply this in your extraction formula.
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