Coffee Appreciation

Those chambers are incredibly inconsistent, dose weight by volume varies on density, roast level, grind size...

Really the only way to be consistent is to weigh your dose into the portafilter.

The same 18?

@StevePeel I'm on the YB Columbian at the mo. What recipe would you recommend using a V60? I've got the double mesh metal jobbie so I'm going to need to tinker anyway!

(And thanks for all the beans arriving so incredibly quickly)

I’ve never used the metal filter, but I reckon you’ll still want the same parameters as paper filter. Go for 18g / 250ml / 2.5-3.5mins. Enjoy.

So Hoffman's aeropress video dispelled a lot of myths:

Bloom or no bloom...it doesn't matter.
Hiss or no hiss...it doesn't matter.
Normal or inverted...it doesn't matter...
Rinsed paper v Dry paper...it doesn't matter.

And we should be using water just off the boil.

Nice to see I've been doing it right all along!!

Rinsed paper v Dry paper...it doesn't matter

I find this with v60 too, despite every video / instruction ever telling me to rinse... And dry papers are infinitely easier to work with

2.5-3.5mins

Doesn't the coffee taste drastically different, if it's brewed for 3.5 instead of 2.5 min?

is he going to conclude that Adler's method was actually best?

Relieved metal v paper will be discussed...

Hope he discusses expulsion of air during inverted brew (before flip to plunge) too.

Any other niche aeropress habits worth flagging to him?

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Episode 4?!? Fuck me... 😂

The main thing for me is stir straight away or not. He seems to wait the 2 mins and then stir. Most recipes do a stir after adding the water.

Two papers vs one is the only other niche topic I can think of.

Air explosion in inverted is a good one too but I have a feeling he won't be discussion the inverted method further

That would actually be brilliant if he did!

The main thing for me is stir straight away or not. He seems to wait the 2 mins and then stir. Most recipes do a stir after adding the water.

Midway stir/swirl?

Two papers vs one is the only other niche topic I can think of.

Rinse & reuse of papers too?

Air explosion in inverted is a good one too but I have a feeling he won't be discussion the inverted method further

Yeah, you're most likely right.

I haven't seen it yet, is the gist that you probably need to stop fretting about the details? Sounds like good advice ;)

Drastically? No. I’ll aim for 3 mins, if it’s 30 seconds out either way I’m not going to worry.

If I’m doing QC in the shop I would endeavour to achieve greater consistency but that is a different thing to sitting in my pants enjoying a coffee on a Sunday morning. The Sunday morning coffee is always far more enjoyable than any QC work I have done in the week because I’ve made it to drink, not to examine.

Amen for coffee in pants.

I’m more of a dressing gown and coffee guy. So I can hang loose.

i usually have 3 instant coffees before 11am, today I had 3 of Yellow Bean aeropressed. I am quite sensitive to caffeine and think this might have been too much. I feel strange :)

Years ago I was looking at the winning recipes from the aeropress world championships - first place was 3 mins no stir and such and such a grind, second place 30 seconds and use a boat oar to stir violently, 3rd place some other random thing. My epiphany was: it doesnt freakin matter. Or at least, given quality coffee, decent water and everything within sensible parameters, then you cant go far wrong.

given quality coffee, decent water and everything within sensible parameters, then you cant go far wrong.

This is the same for most brewed coffee tho. As long as the basics are vaguely right, it’s hard to really go that far wrong. Especially with aeropress.

is he going to conclude that Adler's method was actually best?

Doesn't Adler advocate a lower water temperature than most?

Yeah I think that was around the time of peak silliness, but earnestness does prevail. itsjusthotdrinksm8

Dangerous heresy it’d be like posting itsjustbreadandcheese on the pizza thread

Or lfgss.com itsjustaboutbi k̶e̶s̶ckering

We do call it posh toast in our house :)

In the video he talks about this and says that on anything but a light roast 80 degrees would probably be best, but on a lighter roast, there's a just about noticeable improvement going just off the boil.