Aeropress tasting less extracted at finer grind settings? Is there a "hump" in extraction?

Aeropress tasting less extracted at finer grind settings? Is there a "hump" in extraction?

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Aeropress tasting less extracted at finer grind settings? Is there a "hump" in extraction?

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Aeropress tasting less extracted at finer grind settings? Is there a "hump" in extraction?

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Out Now: The February + March 2024 Issue of Barista Magazine!

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Aeropress tasting less extracted at finer grind settings? Is there a "hump" in extraction?

Aeropress tasting less extracted at finer grind settings? Is there a "hump" in extraction?

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Aeropress tasting less extracted at finer grind settings? Is there a "hump" in extraction?

I'll try to keep this as brief as possible but there are a lot of variables at play.

Nova is my usual daily driver and I've been trying to get more sweetness from it.

I figured maybe I was unknowingly over-extracting, so I upped the dose from 60 to 70g/l and coarsened the grind a lot. Water is always just off the boil with the same 2 minute inverted brew.

75 on the K-Max and got just a tickle of sweetness on the finish but it's a bit hollow and uninspiring.
70 has more body and more dark chocolate notes.
65 is full dark chocolate, starting to get a tad bitter, with no real sweetness in there.

But then I ground at 60 and it's like a totally different coffee. There's barely any bitterness and hint of acidity that isn't normally there. The finish is sweet and soft and without as much chocolate. I tried dropping back to 65 with cooler water and it's immediately harsh and bitter again. At 60g/l 60 clicks would be similarly harsh and awful, even at cooler temperatures.

I'm not really sure what's going on here. It's like there's a "hump" in extraction where things taste harsher and harsher and harsher then suddenly MUCH better.

My best guess is that I'm just hitting a point where there's enough sweetness in the cup to counteract the bitterness and roasty notes, but it seems unusual that I'm not getting any dominant acidity or other classically under-extracted notes at coarser settings or with cooler water.

Any ideas?

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Aeropress tasting less extracted at finer grind settings? Is there a "hump" in extraction?

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Aeropress tasting less extracted at finer grind settings? Is there a "hump" in extraction?

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