Getting More Liquid Out of an Aeropress

Getting More Liquid Out of an Aeropress

Cerrado Mineiro Green Coffee Auction Launching Online Jan. 29

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Getting More Liquid Out of an Aeropress

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3 Elements Coffee: Supporting Veterans, One Cup at a Time  

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Three Questions with Gabriela Parfait of The Good Sourcing

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Toronto’s Pilot Coffee Roasters Acquiring Bridgehead Coffee for $3.6 Million

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Getting More Liquid Out of an Aeropress

Cup of Excellence to Offer El Salvador Immersion Program

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Design Details: Brewing Reinvented at ULA Café in Melbourne

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María Andrée Is Honing Olfactory Skills in Antigua 

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Serving Coffee in the Epicenter

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Getting More Liquid Out of an Aeropress

Getting More Liquid Out of an 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...

Getting More Liquid Out of an Aeropress

Hello everyone,

Hoeing someone can help with this but I recently bought an Aeropress as heard good things about it also to feed my ever-growing collection of brewers. I currently have a Clever Dropper and a French Press and measure my coffee to water ratio so I end up with 330ml of coffee. 20g of coffee/330ml of water for my Clever and 21g/330ml for my French Press

The problem I'm facing is that the Aeropress only holds around 240ml. I can't use the usual 20g of coffee as there may not be enough extraction and adding less coffee and diluting it after may result in a weak brew. Does anyone have any recommendations on a good ratio to use to get the best extraction while still getting the cup size I'd like?

May thanks in advance and happy brewing!

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Getting More Liquid Out of an 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.

Getting More Liquid Out of an Aeropress

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