Hitting a wall with Aeropress brewing and flavor profiles

Hitting a wall with Aeropress brewing and flavor profiles

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Hitting a wall with Aeropress brewing and flavor profiles

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Hitting a wall with Aeropress brewing and flavor profiles

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Hitting a wall with Aeropress brewing and flavor profiles

Hitting a wall with Aeropress brewing and flavor profiles

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...

Hitting a wall with Aeropress brewing and flavor profiles

Hey all, I’ve been on the specialty coffee journey for several months now, so far only using my baratza encore and an Aeropress. I’m at the point where I can brew great smooth cups of coffee that aren’t bitter or sour, but have found the more complex flavors that are supposed to come out of different light roasts to be elusive depending on the beans I get.

I’ve gotten a bunch of different coffees from Onyx as well as a local roaster here in Colorado- and a couple of them have been really fantastic such as Onyx’s Ethiopia Modor Shantawene- The citrus notes and florals were really pronounced and delicious. But other beans that should be just as high quality and offer nuanced flavor profiles have overall tasted somewhat “generic” for lack of a better word. Again, super smooth and leagues above your average coffee machine coffee, but lacking the more nuanced flavors mentioned in the tasting notes.

Is this an inherent limitation with Aeropress brewing? I’ve got a v60 on my Xmas list and am looking forward to experimenting with that, but am wondering if there’s something lacking in my Aeropress technique that if changed could help bring these flavor profiles out more.

I’m basically doing an inverted hoffman method with his same ratio, 202 degree water (as hot as it will get in Colorado), and starting at a 10 (medium fine) on my encore and adjusting from there as needed depending on the beans, 2min steep and then flip onto the mug and either wait another :30 or start slowly pressing. I’ll use the aesir filters on super light roasts and standard filters for slightly darker ones.

It admittedly could also be that my palate isn’t as developed yet but like I mentioned I am getting some great flavor profiles out of certain beans. Should I be doing v60 if I really want to maximize these flavor profiles?

submitted by /u/BoulderTrailJunkie
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