[Aeropress] Is grinding coarser and steeping longer the safest way to a great cup?

[Aeropress] Is grinding coarser and steeping longer the safest way to a great cup?

Coffee News Recap, 26 Jan: Researchers create new genetic map to “future proof” arabica production, UAE & Italian Coffee Champions crowned at WoC Dubai and SIGEP & other stories

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The Caripe Variety: A Groundbreaking Milestone in Venezuelan Coffee Farming

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The Barista League Releases New Competition Calendar

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

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[Aeropress] Is grinding coarser and steeping longer the safest way to a great cup?

U.S. Coffee Championships 2023 Denver Qualifiers Reach New Heights

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3 All-Women Coffee Roasting Companies that Are Changing the Game

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The Color of Coffee Collective Symposium Returns for Its Second Year

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[Aeropress] Is grinding coarser and steeping longer the safest way to a great cup?

PRF El Salvador announces speakers and panellists

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The 2023 Specialty Coffee Transaction Guide Has Landed

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Interest in coffee & health is rising – what do consumers need to know?

There is a wealth of scientific research available about the many health benefits of coffee – as well as the undesirable side effects of drinking too much. But like all fields of science, research about the impact of drinking coffee on human health is ever-changing as we uncover new findings.  Interestingly, the continuous discovery of […]


Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…

[Aeropress] Is grinding coarser and steeping longer the safest way to a great cup?

[Aeropress] Is grinding coarser and steeping longer the safest way to a great cup?

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] Is grinding coarser and steeping longer the safest way to a great cup?

My Aeropress recipe used to be pretty much what James Hoffmann showed in his series: Grind pretty fine (in terms of medium); couple of clicks finer than a 1-cup V60 is what I'd usually do. Steep for about 2 mins, swirl, wait 30sec, press. Pretty tasty.

I've read here and there (e.g. Jonathan Gagné) that steeping for much longer can lead to really good results. Now I was wondering if it makes sense to grind coarser for such a recipe than for a "standard" recipe. Because 4 minutes plus steep the coffee is already pretty nicely extracted (as it would be in a French Press) and then grinding finely for the press doesn't really make sense or does it? I'd guess it only makes channeling more likely.

Do you agree? Does it make sense to grind coarsely (like a normal medium filter grind or so) for a long-steep method?

Thanks

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[Aeropress] Is grinding coarser and steeping longer the safest way to a great cup?

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] Is grinding coarser and steeping longer the safest way to a great cup?

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