Aerobie Aeropress

[Dangermoos]

Split from Brikka vs Cona D by moderator...

Ken... or anybody.... Does anyone have anything on the AeroPress? My espresso machine has been leaking sooo bad that I've retired her and am in search of funds (~2k) to replace it... but for now I am intrigued with the AeroPress to replace my press that leaks grinds from around the plunger/ filter. I already ordered the AeroPress but am looking for clues as to its use as I've heard that they are tricky, but easy to use once you get it down. CLUES ANYBODY??

[HB]

There's an extensive discussion of the Aerobie AeroPress on CoffeeGeek, including comments from the inventor. Lino brought his to our regular Friday espresso lab at Counter Culture Coffee. Some of the endorsements from well-known coffee professionals printed on the packaging were surprising:

When used properly, AeroPress produces a remarkably good straight espresso style coffee and an excellent Americano-style taller cup. In fact, it produces a better straight espresso-style shot than many home machines that cost twenty or thirty times as much.

I admire Kenneth's writing (e.g., his Coffee Reference), but I strongly disagree with the latter claim. To my taste, it was a nice Moka-pot like coffee without the bitterness so often associated with the preparation. Calling a crema-less coffee preparation with a fraction of the body of a proper espresso an "espresso" dilutes the meaning of the word. The inventor goes on to say on CoffeeGeek:

Crema, of course, disappears when you mix the espresso with milk. I find crema elusive in the AeroPress. Sometimes I get a half inch of foam, other times very little. But I also agree with Kenneth Davids who wrote in his book "Espresso - Ultimate Coffee" on page 146,

".. a cup of espresso can taste just as good without crema as with."

I personally have never tasted a difference between straight espresso shots with, or without crema.

I've had some really good low-crema espressos (usually from a lever machine), but I again disagree with Alan. In summary, from the small sample of coffee Lino and I tried, we agreed the Aeropress was a great portable solution and practically idiot-proof preparation. No way would I call what it makes an "espresso" though.

[kbuzbee]

Ken... or anybody.... Does anyone have anything on the AeroPress? My espresso machine has been leaking sooo bad that I've retired her and am in search of funds (~2k) to replace it... but for now I am intrigued with the AeroPress to replace my press that leaks grinds from around the plunger/ filter. I already ordered the AeroPress but am looking for clues as to its use as I've heard that they are tricky, but easy to use once you get it down. CLUES ANYBODY??

I agree 100% with Dan (no big surprize there!) It is good. It is NOT espresso. It is easy... Idiot proof? ALMOST. Once you get the grind right, like every other method of brewing coffee.

That said, I would NOT replace my Europiccola with it. That baby makes phenominal shots. If it died I could certainly be happy with Aeropress coffee (while waiting on a repaired or replacement La Pavoni to be delivered)

As Dan mentioned, it's probably a great portable solution. I'll find out, we're taking it on the road next week. That is why we bought it. I'll let you know - though you'll have yours by then.

Ken

[Gatewood]

I use one for regular coffee instead of my French Press. It's similar, but easier to clean up. It makes a concentrate that you add hot water to, not unlike the Toddy, but unlike the Toddy, there's more of a (for the lack of a better word) acid-y taste. I don't think it's acid in the standard meaning of acid in coffee tasting, but maybe. I can't describe it, but it's not as "bland" as the Toddy. It's OK for just a stray cup of coffee from time to time, and if my Europiccola broke, I'd use it daily, too.

[RapidCoffee]

...from the small sample of coffee Lino and I tried, we agreed the Aeropress was a great portable solution and practically idiot-proof preparation. No way would I call what it makes an "espresso" though.

Agree completely with this. I made similar statements on that CG thread, and posted side-by-side pix of "AeroPresso" and espresso. They look nothing alike, smell different, and have completely different taste profiles. IMHO the AeroPress makes a coffee concentrate, reminiscent of vac pot as well as moka pot, rich and smooth if brewed properly, but not espresso. Interesting device nonetheless, and kudos to Alan for his invention.

[rasqual]

I'm finding the Aero to be a good standard brewing method for cupping my roasts, because it allows for great control over all variables.

I've noticed something interesting, though. Alan himself is pleased that the Aero seems to eliminate lipids which, on Alan's account, aren't obviously healthy. But I'm not sure he's succeeded at that. I think eliminating oils in the cup depends on more than just a filter; I'd welcome others' ideas on this:

First, whether oils make it through the Aeropress depends on technique. As you near the end of a press, there's a point where the liquid is entirely pressed through what is becoming a puck, and one is pressing air through this puck, effectively wringing the last drops out of it. But the last liquid to flow through the puck at this stage is what was near the surface during the press -- and this would include any oils on the surface and, IMO more importantly, the bloom. That head is rich in oils. If one stops the press just as the surface of the developing puck becomes visible above the downward percolating brew, those oils won't see the bottom of the puck, much less the cup. But continue to press until even the air is gone, and some of those oils will be in the cup.

Second, Alan prefers a dark roast. I don't. A lot of home roasters don't. But if I'm not mistaken, dark roasting does volatilize some of the oils. If this is true, then perhaps the Aero's lipid reduction qualities were not as thoroughly vetted as they might have been, had lighter roasts been more prevalent in testing.

The Aero's filter does reduce oils at least somewhat, and eliminates fines. About the time you think the brewing landscape is staked out pretty completely, along comes something that positions itself squarely in a new spot.

[kbuzbee]

I just used the Aeropress exclusively for two weeks while travelling. I was able to create really good coffee:

Mine - 2 full scoops of Aged Sumatra roasted medium light, fine ground, water added to the top of the 2 oval, steeped/stirred 10 seconds pressed 4 sec into a 14 ounce cup then filled with hot water.

Hers - 1/2 scoop Indian Monsooned Malibar roasted light, fine ground, water added to the top of the 2 oval steeped 2 seconds pressed 3 sec into a 14 ounce cup then filled with hot water.

both used 205 degree filtered water, coffee was ground per cup in a Zass.

I was able to get plenty of flavor oils into the cup. I agree 100% with the analysis of the oils coming out primarily during the final stage of pressing but, to me, this was also a lot of the flavor and I made sure to get as much of this as possible. I was initially concerned that this was the Aeropress equivalent of "blondeing" but this didn't seem to be the case. Those bubbles coming at the end were full of goodness.

Roasting darker does bring the oils to the surface of the bean, where some are destroyed during the roast (and others age out very quickly). You get more flavor from the roast and less from the bean. With both of these coffees the flavor of the bean came through very nicely. I wouldn't hesitate to recommend an Aeropress to anyone looking for a good cup of coffee.

Ken