I realize that those of you who have Aeropresses haven't had them very long, but I was wondering if any of you tried to "emulate" a Cafe Crema (Suisse) and, if so, what did you do and how was it? One of the pluses usually stated in regards this item is that it makes a good Americano because you make a concentrated brew to which you add hot water. Has anyone tried putting more water in the chamber while using a coarser grind? Tanx, A+
On Thu, 2006-02-16 at 18:27 -0500, Angelo wrote: <Snip> Yes, although I use a courser grind than others seem to. It blanded out the brew. It also increases the chance of an overflow if the beans are particularly fresh. I use two scoops of beans, fill to the top of the 2 oval. My one attempt at making 4 "cups" was not successful. Be well, Lissa -- Sweat saves blood, blood saves lives, and brains saves both. Erwin Rommel
I think the wisdom may need to flow in the other direction. If you give me = a hint of how emulation of a Cafe Crema may even be possible, I'll try everything I can to make it work! Tonight, if necessary! ;-) BTW, I have to reconsider my thoughts about using a whirly with the brewer. I whirled a few very find grinds at work today, and they didn't clog the grinder, as I expected. To the contrary, the press went well and the extraction was great. The inventor happily acknowledges that much of the quality in the cup with this device is owed to under-extraction. With that in mind, I'm trying to take these extractions a bit further -- generally increasing the steep time= . With this in mind, I think it'd be simple enough to get similar flavor in a FP -- but I've never liked the fines present in a FP, and maybe they "get i= n the way" of flavor that's more apparent in the Aero's filtered brew. - Scott On 2/16/06, Angelo wrote: <Snip>
I agree. Two rounded scoops and fill to the top of the two cup circle. I find if I round the scoops I can get an eight ounce mug out of it without weakness. It reminds me, somewhat of the old Toddy cold brew system, as it produces a concentrate. The Toddy was about the creamiest coffee I've ever tasted, mellow and oh, so smooth. Trouble was that you got about 6 cups or so, to a whole POUND of ground coffee. Not at all cost effective.
I recently snagged an Aeropress for my birthday, last month. After trying it out, I'm not sure I'm doing it right, as it seems to not make a whole lot. I think when I first put the hot water in, the bloom keeps me from putting in enough water. Last time I tried to stir the bloom down and add in more water. Still, when I pressed it from a 4 into a 16oz cup, it looked like maybe one or two oz of coffee at the bottom. Plus, I had to put in four scoops of beans, about 3/4 to 7/8 of what I use to make a whole pot of coffee. I did go ahead and fill the cup up to about 12-14 oz of water, and the coffee seemed okay. Still, it seems to take a whole lot of beans to make that one cup. And if I put in water to match the amount of coffee concentrate it produces, I would have an expresso size cup of coffee. Any further tips than what was on SM site to aid in getting a normal cup of coffee from this thing? Thanks. -- Rick Copplehttp://www.rlcopple.com/
That's exactly what you get. Very concentrated coffee out of the aeropress. After you empty the aeropress add enough hot water to make as many cups as you loaded into the press.
I don't see how it's possible that you only get 1-2oz of coffee after filling the brew chamber to the "4" mark, unless you are getting an insane amount of bloom. You should get out almost as much water as you put in -- the grounds retain about 11-12ml (0.4floz, 2 teaspoons) per scoop after pressing -- or less than one ounce per double. Make sure you press the plunger all the way down, letting the air hiss through the puck to dry it out. Try measuring (or guesstimating) how much water you put in, and how much brew you get out. The difference should be less than half a fluid ounce per scoop of coffee, or else something is wrong. The usual technique for reducing bloom is to add a very small amount of water first, just to wet the grounds, and stir that around to make a "paste" of wet grounds at the bottom, and then add the rest of the water. This should reduce bloom somewhat. If the coffee concentrate being produced isn't strong enough, you probably need a finer grind. If you can't produce a finer grind with your grinder without clogging the filter, then you can try longer stir/steep time and/or hotter water. Also note that if you're used to other types of coffee -- french press in particular -- Aeropress might taste weak to you because it doesn't have all those fine bits of coffee grounds floating around in it. I get a decently strong 10oz cup out of 22-24g (two scoops) of espresso-grind coffee, using 175F water, 15-20s stir time, 30-40s press time. I often, though, drink it diluted to about 6-8oz, which makes it rather strong -- somewhere between espresso and americano. I especially do that with low-acid coffees; brighter coffees are better with more dilution. On Fri, Aug 17, 2007 at 08:17:09PM -0500, Rick Copple wrote: <Snip>
On Sat, Aug 18, 2007 at 10:25:30AM -0500, Rick Copple wrote: [...] <Snip> For that I would recommend 3 scoops of coffee (33-36g), and add water to the middle of the "3" bar or even all the way to "4". Just leave yourself room to stir without spilling over the edge. Press all the way down and you should end up with 4-5 fluid ounces of concentrate in your mug. Dilute to 12-16oz and enjoy.