HomeRoast Digest


Topic: the Aeropress (2 msgs / 226 lines)
1) From: Jeffrey Pawlan
I have been drinking double espressos daily for several years.  My current
machine is a Cimbali M27 to which I have made many modifications including two
PIDs.  When I travel, I have found very few coffee houses whose espresso I
enjoy. I recently acquired an Aeropress so that I can take my own roasted beans
with me and easily make myself coffee that is to my personal taste.
According to Illy and Viani, the word espresso means pressed out.  Historically
it began as a method of preparing a cup of coffee within a few seconds.  They
then further define espresso as "a brew obtained by the percolation of hot water
under pressure through tamped/compacted roasted ground coffee, where the energy
of the water pressure is spent within the cake."  But in another paragraph, the
virtues of its creaminess are added to the description.  Whether or not the
coffee made with Aeropress can be called espresso, it is certainly
espresso-like, sans crema.
I still had some of my Harrar Horse which double roasted eight days ago.  When I
opened the bag of beans, the aroma of blueberries was quite noticeable.  I
decided to try it in the new Aeropress instead of turning on the Cimbali this
morning.  I set the MM grinder to slightly coarser than the setting for espresso
and ground approximately 19g of beans and poured this into the Aeropress.  I
heated the water on the stove and then poured some in the measuring top of the
Aeropress to the midpoint of the 2 cup oval mark.  I measured the temperature
with my digital thermometer and waited until it dropped to 177 degrees before
pouring into the ground coffee.  I stirred for a few seconds and then gently
plunged the coffee into a SCAA mug.  The fragrance was surprisingly different
from either the beans or from the Cimbali espresso.  It was not blueberry but
instead was a rich, warm chocolate+caramel+cherry.  I drank the brew without any
cream or sugar and it was delicious.  Very pleasant flavor, moderately low
acidity and without any sourness.  The body was less than that of my Cimbali
espressos but still more than many American shops.  Overall, very pleasing and
this will be especially desireable when travelling or when I don't have time to
turn on the espresso machine and wait for it to stabilize.

2) From: B. Scott Harroff
Jeff,
I don't' recall seeing your reply to the below message.  I'll be roasting
this weekend and would like to compare my 4 point profile with the six point
to which you referred.
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From: B. Scott Harroff [mailto:Scott.Harroff] 
Sent: Sunday, April 23, 2006 6:10 PM
To: 'homeroast'
Subject: RE: +reply re roaster control
Jeff,
Regarding 6 segments, OK, I'd be willing to try the different between my 4
segment profile and your 6 segment profile on the bean origin of your
choice.  My profile is here:http://home.att.net/~Scott.Harroff/coffee1.xls.Take a look at Sheet 1 (2 is what I'm now playing with).
Please mail me your six segment profile (my PID can handle up to 8).
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