Best Aeropress techniques - Page 2
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Could this be what you're looking for? https://en.wikipedia.org/wiki/Tea_leaf_paradoxcadm8 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?
The recipe I normally use is very similar to that one and I enjoy it a lot.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
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Thanks for all the links everyone! Lots of new options to try out.
- baldheadracing
- Team HB
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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]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?
-"Good quality brings happiness as you use it" - Nobuho Miya, Kamasada
- weebit_nutty (original poster)
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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.thepilgrimsdream wrote:I still am baffled by the amount of variables that can be changed and their effect on the cup.
You're not always right, but when you're right, you're right, right?
- cadm8
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Great replies! I wasn't aware of this paradox and surely it explains my puck shape!max wrote:Could this be what you're looking for? https://en.wikipedia.org/wiki/Tea_leaf_paradox
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I like to start inverted, do a slow pour, cap it then shake it and press = yum
- RioCruz
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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
https://www.youtube.com/watch?v=iidmqCWCxsg
"Nobody loves your coffee more than you do."
~James Freeman, Blue Bottle
~James Freeman, Blue Bottle