Best Aeropress techniques - Page 2

Coffee preparation techniques besides espresso like pourover.
max
Posts: 376
Joined: 9 years ago

#11: Post by max »

cadm8 wrote:I'm getting a puck like on the following photo which I cannot tell if it is normal or not and basically how exactly is that shape forming?
Could this be what you're looking for? https://en.wikipedia.org/wiki/Tea_leaf_paradox
yakster wrote:It's been quite a while since I've used an Aeropress, but I was fond of the Brandon Weaver method back then: http://usaeropress.tumblr.com/post/1764 ... gion-champ
The recipe I normally use is very similar to that one and I enjoy it a lot.

MCALheaven
Posts: 127
Joined: 8 years ago

#12: Post by MCALheaven »

Thanks for all the links everyone! Lots of new options to try out.

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baldheadracing
Team HB
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#13: Post by baldheadracing »

cadm8 wrote:... I'm getting a puck like on the following photo which I cannot tell if it is normal or not and basically how exactly is that shape forming?
Tim mentions in his manual brewing Periscope video about 14 minutes in that he thinks that the shape is a result of circular stirring. Mind you, he sells a metal filter made by SSW Japan designed to address the shape (and this filter seems to be almost impossible to buy except via his shop). Tim Wendelboe on Roasting/Pourover/Espresso/Cupping [videos + index]
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada

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weebit_nutty (original poster)
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#14: Post by weebit_nutty (original poster) »

thepilgrimsdream wrote:I still am baffled by the amount of variables that can be changed and their effect on the cup.
very true.. coffee is in many ways like bowling If you want to maintain any level of consistency, stick precicely to every technique, down to the seconds it takes to do each. Even the slightest temperature variance can introduce changes, for better or worse.
You're not always right, but when you're right, you're right, right?

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cadm8
Posts: 7
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#15: Post by cadm8 »

max wrote:Could this be what you're looking for? https://en.wikipedia.org/wiki/Tea_leaf_paradox
Great replies! I wasn't aware of this paradox and surely it explains my puck shape!

pngboy
Posts: 137
Joined: 12 years ago

#16: Post by pngboy »

I like to start inverted, do a slow pour, cap it then shake it and press = yum

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RioCruz
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Joined: 14 years ago

#17: Post by RioCruz »

I came across this video of Alan Alder's talk at Coffee Con 2014 and found it interesting. He pretty much pooh poohs the inverted method, extols 175° as the optimum brew temp, advises against metal filters, uses a fine espresso grind and recommends adding water after the extraction for American coffee.
https://www.youtube.com/watch?v=iidmqCWCxsg
"Nobody loves your coffee more than you do."
~James Freeman, Blue Bottle

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