Aeropress Ratios and Acidity with the James Hoffman method

Aeropress Ratios and Acidity with the James Hoffman method

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Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

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The coffee industry’s biggest competition: The story of the World Barista Championship

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Aeropress Ratios and Acidity with the James Hoffman method

The Caripe Variety: A Groundbreaking Milestone in Venezuelan Coffee Farming

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The Caripe Variety: A Groundbreaking Milestone in Venezuelan Coffee Farming

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Aeropress Ratios and Acidity with the James Hoffman method

The Color of Coffee Collective Symposium Returns for Its Second Year

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From Malawi to Edinburgh: The MF Coffee Project

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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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Aeropress Ratios and Acidity with the James Hoffman method

Aeropress Ratios and Acidity with the James Hoffman method

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 Ratios and Acidity with the James Hoffman method

So I've just recently started keeping a daily tasting journal of my brewing recipes. I use an Aeropress with James Hoffman's method.

Currently brewing a fairly light roast natural process Mexican coffee from a local roaster.

After settling on 12g/200g water at 98C, I decided to scale up to 15/250 the next day. Interestingly, the cup had a very similar flavor profile, but was less acid forward. I'm thinking it might be due to the water that gets through the filter before I get the plunger on. With the larger brew, that under-steeped coffee is a smaller percentage of the final product.

I was very surprised initially that just scaling up with the same ratio changed the taste.

I haven't tried the inverted method yet with these beans, but that's probably my next experiment. In the past, I've found that the inverted method produces a more reliable but less defined cup.

I have a couple questions for everybody: – Does this make sense? Is the first portion of a brew the most acidic? – If you use the inverted method, any tips for getting more clarity from your cup? – I'll be getting a V60 soon. Do you experience the same effect with recipe scaling on pourovers?

Edit: For clarification, I actually prefer the lower acidity, and will probably stick with the 250g brew as my go-to. I tried 100C with the 200g brew and found it to be too harsh, but might revisit with the 250g brew.

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Aeropress Ratios and Acidity with the James Hoffman method

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 Ratios and Acidity with the James Hoffman method

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