No Bloom/Stir/Agitation for Aeropress (Hoffmann’s, Wendelboe’s Recipes)

No Bloom/Stir/Agitation for Aeropress (Hoffmann’s, Wendelboe’s Recipes)

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No Bloom/Stir/Agitation for Aeropress (Hoffmann’s, Wendelboe’s Recipes)

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No Bloom/Stir/Agitation for Aeropress (Hoffmann’s, Wendelboe’s Recipes)

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No Bloom/Stir/Agitation for Aeropress (Hoffmann’s, Wendelboe’s Recipes)

No Bloom/Stir/Agitation for Aeropress (Hoffmann’s, Wendelboe’s Recipes)

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...

No Bloom/Stir/Agitation for Aeropress (Hoffmann’s, Wendelboe’s Recipes)

So in both Hoffmann's and Wendelboe's Aeropress recipes, they combine all water with the grounds, skip any bloom, and in the case of Hoffmann's recipe, skips any agitation/mixing of grounds other than a light swirl before pressing. This beckons a few questions:

What advantage is there to not doing even a basic stir of the grounds as in Hoffmann's recipe? Wendelboe's does 3 stirs in comparison. I can understand wanting to minimize agitation so as not to over-extract (surely this could be compensated for in other ways), but wouldn't a simple stir incorporate the grounds better at the least, allowing for a more even extraction during the subsequent immersion? It seems odd because the vast majority of immersion brew recipes across many brewers call for some kind of stir before the full immersion phase. Wondering why Hoffmann deliberately skips it.
The lack of bloom is more understandable as its necessity in immersion brews is disputed, but would still love to hear people's thoughts on this factor of both recipes. Couldn't it also potentially make for a more even extraction if included?

A smaller question is also why Wendelboe opts for such a short immersion time. I wonder if it's because this is a recipe he serves in his cafe and is done to expedite the process for a cafe environment as literally every second counts there, though he doesn't seem to be compensating with a finer grind or higher water temp (for example) to ensure a balanced extraction.

For context, here are the two recipes side by side:
Hoffmann's: https://aeroprecipe.com/recipes/james-hoffmann-aeropress-recipe
Wendelboe's: https://aeroprecipe.com/recipes/tim-wendelboe

Also, I've had them both side by side with the same bean and both are good recipes in their own right, I'm just trying to understand their mechanics and continue to make my own adjustments.

submitted by /u/antibody29
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No Bloom/Stir/Agitation for Aeropress (Hoffmann’s, Wendelboe’s Recipes)

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.

No Bloom/Stir/Agitation for Aeropress (Hoffmann’s, Wendelboe’s Recipes)

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