How to extract fruity notes from a light roast with an aeropress?

How to extract fruity notes from a light roast with an aeropress?

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How to extract fruity notes from a light roast with an aeropress?

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How to extract fruity notes from a light roast with an aeropress?

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How to extract fruity notes from a light roast with an aeropress?

How to extract fruity notes from a light roast with 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...

How to extract fruity notes from a light roast with an aeropress?

I recently bought a bag of washed, light roasted columbian beans in a bag boasting flavors of apricot, mango and peach. I've been to this specific roaster before and have had great results with their light roasts, reliably getting the notes they put on their bags, but not this time.

The coffee tastes acidic, there is not much in terms of roast flavor as one would expect, but also not much else. I've tried brewing it at the roaster recommended 95°C, I've varied my grind sizes, I've ventured above and below with temps, getting up to boiling and down to 85°C, but apart from introducing some bitterness and muddiness when going finer, nothing much has changed.

I use an aeropress, a Kinu M47 Phoenix grinder, soft water that works great with other beans, and a 60g/l ratio of coffee to water. Maybe someone in this community has an idea what I could try to further troubleshoot this coffee, because I really want those fruity notes. I would be very grateful if anyone has an idea or two.

Edit: some key questions I have:

  1. What grind setting would you use? I usually venture north of just coarser than espresso.

  2. What temperatures do you usually use for light roasts? I've seen very different recommendations floating around, some saying it should be boiling while other roasters have told me to use 80°C water for their light roasts.

  3. What might I be missing?

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How to extract fruity notes from a light roast with 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.

How to extract fruity notes from a light roast with an aeropress?

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