Confusion about parameters (AeroPress)

Confusion about parameters (AeroPress)

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Confusion about parameters (AeroPress)

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Confusion about parameters (AeroPress)

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Confusion about parameters (AeroPress)

Confusion about parameters (AeroPress)

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...

Confusion about parameters (AeroPress)

Disclaimer: I posted this to r/AeroPress, but for some reason it doesn't show up in the feed and reddit doesn't even show me post insights, so I don't know what is happening, but that post is shadow banned for some reason. I'll post it here to more general audience. OK, now the post…

Hello everyone, I got AeroPress recently and I was experimenting with parameters a lot. I make 1 coffee every day, so it takes time. I am using the guide from James Hoffmann on YouTube as basis and adjusting it to find what works.

I use very good kettle (Fellow Stagg EKG) so I can adjust that to exact value. I also have good grinder (Porlex Mini 2) and good scale. I like to be very precise in general so no eyeballing here. I should also probably mention that I make a lot of tea every day, which is where most of my base knowledge about brewing comes from. I am used to adjusting parameters, I just don't know what works for coffee yet.

Questions:

How much coffee should I use? Everywhere I look, I see 11-15g per cup (200-250ml) and it tastes fine to me, but whenever I try to make coffee for someone they insist it tastes like water. My brother uses 20g for 200ml. I tried 17g and 20g and I have noticed the coffee is stronger, but the flavors are less pronounced. Is this normal? Am I doing something wrong? Should I adjust other parameters like grind size or temperature? Should I aim to use less coffee with high quality beans to emphasize flavor and more beans with cheap beans since it has less flavor to begin with?

How should I use stirring? I tried ignoring it, stirring before I put the top part of AeroPress on, and I tried swirling. I am not sure but stirring seems to make coffee bitter, I'll need to experiment more. How do you do it?

And lastly, my parents have an espresso machine and have been using it for years. I used to dring latte with them, but recently when I got more into coffee, I tried the coffee without milk and it tastes… really bad, bitter at first, than sour as it cools down. Is this normal? I would like to try to improve it. When I asked about parameters, they grind the coffee very finely and use high temperature setting. They buy heavily roasted coffee. If I was making that in AeroPress, I would use coarse grind and low temperature, so the opposite of what they do. So what is the relation here? Do the same parameter adjustments apply to espresso brewing?

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Confusion about parameters (AeroPress)

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.

Confusion about parameters (AeroPress)

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