Coffee Appreciation

Oh thank god you posted. I was just standing in my kitchen pouring coffee into my kettle and holding the power button down until a thick poo like substance boiled over the top of the kettle and all over the worktop, and simultaneously punching myself in the face. Somebody suggested that was what to do on page 147.

#wouldrepaswell

You need to kick yourself in the groin as well as the punching. Extra pain clouds the mind and help your pour technique slow down and aids extraction times.

#moarwouldrep

C'mon guys, don't take the piss, he's been saddened. SADDENED.

Fucksakes I miss multi-quote
And the ability to 'reply' to oneself.

God yes.

C'mon guys, don't take the piss

I thought he said our coffee was piss?

I am saddened, I can't find any team V60 vs Team Aeropress Bantz, did they get lost in the migration?

Seriously though, I have both, what do people prefer to use each method for, is it worth getting the metal gauze for aeropress? Is everyone inverting the aeropress.

Paper works well for me for aeropress. Stopped inverting a while ago but doesn't seem to make any difference to flavour to me. Does stop incidents that can scold and mess up a kitchen floor though!

Same, I felt like I wanted to try out a new method, not that I was unhappy with my coffee but I like changing things up. So I used the method of the 2014 Aeropress winner and I do feel that it tastes better, but I still use 19g over his 16.5g

16.5g coffee, 78℃, 250cc soft mineral water, EK43 grind at 9.5 Rinse normal paper filter, in standard position. 40g of blooming water for
25 seconds, stir 5 times. Add 210g of water, stir once. Press very
slowly for 75 seconds. Leave 45g.

For how many cups/mugs out of interest? I use a lot less generally although it does get adjusted depending on the bean type.
I tend to use Gwylim's 30 seconds bloom, 30 seconds pour, 30 sceonds press timings (there should be a Youtube video of him out there somewhere).

Interesting, I'm up for giving that a try.

That's one cup, 205ml of water spread over more than one coffee sounds a bit too much like rationing to me.

I've found that since I've started using a v60 a lot I've reduced the volume of coffee in the aeropress (about 7/8 grams depending on the bean). Before I would make it stronger. As long as the extraction time is quick it seems to not affect the taste.

I can't justify buying a V60 right now, but I am interested. How would you rate the coffee versus an Aeropress and what are the pros/cons?

I can't justify buying a V60 right now, but I am interested.

Yeah man, they're a real investment. http://www.bellabarista.co.uk/hario-v60-1-cup-dripper.html

@Sumo

Didn't realise it was so cheap, I don't know what's included but I'd seen V60 starter kits for ~£40 and that seemed a bit pricey atm.

http://www.bellabarista.co.uk/hario-v60-1-cup-dripper.html

http://www.bellabarista.co.uk/hario-1-cup-v60-white-filters-x-100.html

much #rep

The 2 cup could be ideal for weekend coffees with my gf, instead of using the Aeropress twice.

If there's two of you the two cup is perfect. Surprisingly enough. I used to use one just for myself and it just felt like a waste having so much space in the filter.

I was waiting for these replies, lol.

but seriously lots of "dark roast" appreciation going on here. Seems to be a lot of opinions and not a lot of science in this thread.

The problem with recipes like this is the agitation, there is a very sound method in there apart from the ambiguous "stir".

I support very slow press, as it doesn't force as many fines through the side holes in the aeropress. 78 degrees is a touch low in my opinion, slightly above 80 to get a little more acidity.

You say you changed the dose from 16.5g to 19g. did you adjust any other parameters? the thermal mass of that would require you to increase your temperature slightly to get the same extraction percentage. 16.5g to 250g is already on the high side of strength for dose if you are using a lightly roasted coffee (because you will inherently have a higher extraction and more coffee dissolved). Going to 19g would usually result in having to under extract the coffee to have a normal mouthfeel/body.

My current aeropress method is pretty basic, but I'm working with a number of baristas and need to keep it consistent:

15g coffee grind on 8-8.5 (depending on coffee and desired extraction) EK43
230g R/O filtered water (140-180PPM for london) 90 degrees
Non inverted, standard paper filter.
30 second bloom with 50g bloom water
add 180g more of water (total 230 on scale) while spinning aeropress constantly to immerse the floating coffee evenly
allow coffee to drip through without placing plunger on until 1:30
press slowly from 1:30 to 2:00 (this takes very little effort and isn't forcing it)

This results in a TDS of 1.3-1.4 generally close to 1.35. (depending on surrounding air temp, random fines, age of coffee)

that is a extraction of around 21% according to VST coffee tools on immersion settings.

I feel I should also say that I prefer v60 or chemex over aeropauses for all application apart from camping. it results in a cleaner coffee (most of the time) and is slightly less fiddly to set up.

Dark roast brigade is strong, starbuck's legacy continues.

But you know, thanks