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?

How to Make the Best Coffee at Home By James Hoffmann: Book Review 

James Hoffmann’s new book, How to Make the Best Coffee at Home, is finally out, and is the perfect guide for both professionals and amateurs. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti James Hoffmann is one of the most recognizable people in the world of specialty coffee. His YouTube channel is both informative […]


Out Now: The February + March 2023 Issue

The February + March 2023 issue of Barista Magazine features New Zealand coffee & chef champion Sam Low on the cover. Also inside: a special section on branding, understanding trademark law, an interview with Laura Sommers, field reports from Kansas City, Indonesia, and Hong Kong, and much more. BY KENNETH R. OLSONBARISTA MAGAZINE We’re excited […]


4 Cool Cafés to Try Out in Bologna

Bologna, the Italian city home to the world’s oldest university, is traditionally famous for its food and drink—and it has some stellar specialty cafés. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Featured photo by Annie Spratt via Unsplash Bologna is home to the oldest university in the world and is the unofficial “capital“ of the porticos […]


Competition, Cold, and More from the 2024 U.S. Coffee Competition Qualifiers in Houston

The first round of qualifiers for the 2024 season of the United States Coffee Competitions featured the U.S. Barista, Cup Tasters, and Roasters qualifying competitions. BY KATE VAN PETTENSPECIAL TO BARISTA MAGAZINE Photos courtesy of U.S. CoffeeChamps The first round of qualifiers for the 2024 season of the United States Coffee Competitions took place January […]

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

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,…


Brewing at Home and On the Road with Darrin Daniel

We check in with the Cup of Excellence executive director to learn his current coffee-brewing habits. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Featured photo by Emre via Unsplash Brewing coffee is, for many coffee professionals, more than just a job.   They usually brew coffee every day, both for themselves and their customers. Perhaps they do it […]


The Slingshot Chalice Puts a New Spin on Espresso Dosing

Hong Kong and Australia-based coffee equipment maker Slingshot Technology recently launched the Chalice Distributor Cup, a multipurpose espresso preparation tool for baristas. Displayed in its final production form at the…


Hawaiian Legislators Introduce Bills for Stricter Coffee Labeling

Legislators representing the Kona district of Hawaii have introduced a series of bills that would require more strict labeling requirements for single-origin coffees and blends containing Hawaiian-grown coffees. Some Kona…

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

The Origin Story of Turtle Island Coffee in Vancouver, B.C.

A new Indigenous-owned coffee company based in Vancouver, British Columbia, called Turtle Island Coffee has launched with the goal of exposing more people to high quality specialty coffee and Indigenous…


Miami-Made Panther Coffee is Popping Up in Manhattan

Beloved Miami specialty coffee company Panther Coffee is making its first major New York City showing with the opening of a popup shop in Soho. With a soft opening scheduled…


U.S. Coffee Championships 2023 Baltimore Qualifiers Results

More than 100 competitors brought their talent to Baltimore to take part in six competitions, and 63 will progress to nationals in April. BY NATE KLOCKBARISTA MAGAZINE ONLINE Photos by Matthew Temple courtesy of the U.S. Coffee Championships Last weekend, my hometown welcomed the U.S. Coffee Championships (USCC) qualifiers with the charm only Baltimore could […]


Know Your Sweeteners: Honey: Part Two

We continue our deep dive into honey, bringing to light environmental and animal rights concerns related to the product, and how the industry is addressing them. BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Feature photo via Unsplash This week we started our discussion of honey, uncovering how it’s produced, the differences between varieties of honey, and […]

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?

submitted by /u/Thawing-icequeen
[link] [comments]

Shopping cart0
There are no products in the cart!
Continue shopping
0