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Topic: Aeropress Question #2 (4 msgs / 86 lines)
1) From: Angelo
 From what I'm reading about the AP, I get the impression that the 
temperature of the water is very critical. I was wondering if anyone 
is thinking of PID'ing this brewer. If so, how would you go about it? 
Any ideas?
A+

2) From: Maryann & Dave Schellenberg
You forgot the  ;-)  didn't you?
Angelo wrote:
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3) From: Scott Marquardt
Hmmm . . .
I think what you may be seeing is people having variable results because th=
e
Aero, presenting old ways of making coffee with new methods (like a FP but
filtered and therefore finer grind may be used and therefore faster
extraction / lower water temp), takes some getting used to.
I'd put it this way -- I think ANY of the variables is important. If too
coarse a grind, the brew will be flat. If too hot a temperature with fine
grind, it'll be bitter. And so forth.
With that said, because the Aeropress allows for -- indeed, seems to do bes=
t
with -- temperatures outside the norm, this opens up the prospect that othe=
r
customarily consistent variables should be varied and new temperature point=
s
should be explored and then held consistently. In other words, you're right=
.
"Finer than drip" is a great generalization.  But it's what we're
stuck with. With espresso, there's how many years of understanding just
where a grind should be? That variable's covered. Temperature? Covered,
within a narrow range. So along comes a guy and says "165 to 175" for this
thing. Some of us figure 170 t0 180, more like, and still others figure
that's all a bit iffy and go straight for the 185 to 200 range. The
inventors says "if you grind it finer, you don''t need those hotter
temperatures, and you'll end up with a better tasting cup" -- so then peopl=
e
try a level of grind they're not accustomed to (who is? "finer than drip"
but nowhere near espresso fine?) and cast about for a temperature that work=
s
with that.
Short answer -- by creating a device that works with the temperature
variable workable outside customary ranges, and by proposing a grind level
that's between other common levels, and by proposing a brief extraction
where 7 seconds can make a difference in flavor, in a system where applying
too much pressure can actually slow things down (with the hilarious
exception of the "explosive" press just posted over at coffeegeek) -- well,
everything's up for grabs.
Temperature's easy to control for with an IR gun -- very easy to control
for. Grind can be covered, though with our disparate grinders it's hard to
talk to each other about that. Pressure's a tough one. That's tough. At
least we can all achieve the same result by stripping our free weight
exercise equipment and holding three fivers atop the Aero while varying
other things.    ;-)
On 2/18/06, Angelo  wrote:
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4) From: Randolph Wilson
<Snip>
You could PID a Zoji and use that to fill it >8^P


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