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Topic: Different roasts in the AP (6 msgs / 129 lines)
1) From: Claus Thøgersen
Hi,
Thanks to help from several people here, I am getting used to my Aeropress 
AP.
My current way of brewing what is now about 6 ounce mug is to use 20 gram 
coffee and follow the regular not inverted method. The coffee is good rich 
much like what a stovetop espresso maker will produce, not that sweet bbut 
close.
My concern is that no matter wich of my current roasted beans I grind for 
the AP I do not taste the difference very well.
Currently I have Uganda Bugiso (sory for the spelling) an Indonesian coffee 
not from SM, and my darker roasted blend used for espresso, made from 2 
different brazils, one of them this years SM first place. The coffee from 
the AP is nice but is there any way to make the difference among different 
beans clearer?
Claus

2) From: Scott Marquardt
I'd suggest experimenting with different extraction depths. Try purposefull=
y
over-extracting and see whether that brings out any differences. If so, cut
your time a bit but still err on the side of fuller extraction.
On 9/21/06, Claus Thøgersen  wrote:
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Scott

3) From: Claus Thøgersen
Hi Scot,
But do you have guidelines for length of sterring before plunging like the 
suggested 10 seconds for dark roasts but more for lighter or something 
differe`nt?
Claus
----- Oprindelig meddelelse ----- 
Fra: "Scott Marquardt" 
Til: 
Sendt: 21. september 2006 19:56
Emne: Re: +Different roasts in the AP
I'd suggest experimenting with different extraction depths. Try purposefully
over-extracting and see whether that brings out any differences. If so, cut
your time a bit but still err on the side of fuller extraction.
On 9/21/06, Claus Thøgersen  wrote:
<Snip>
-- 
Scott

4) From: Don Cummings
I have found that I can tweak the cup by playing with temps as well.
I might suggest you take that Indonesian and try a couple different brew
water temps on it.  I did this with my AP and was surprised at the differen=
t
characters between the cups.
On 9/21/06, Claus Thøgersen  wrote:
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Don

5) From: Brian Kamnetz
Of course, roast also can play a role; the further roasts a taken
beyond the beginning of second crack, the less varietal difference you
will experience.
Brian
On 9/21/06, Don Cummings  wrote:
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6) From: Scott Marquardt
I would double or even triple suggested stirring times, just to experiment.
Personally, I don't mind somewhat under-extracted coffee, and that's the
virtue that Alan Adler unapologetically credits with creating the cup that
his taste testers preferred to deeper extractions. However, as I've used th=
e
Aeropress I've crept back into traditional territory for water temperature
and extraction depth, for the most part. I don't think I'll be doctrinaire
about that, but I think it'd be little better if anyone was to insist that
the Aeropress is only handy if one wishes to create coffee to please a
cohort like Alan's tasters. The Aeropress is great regardless of ones
extraction preferences, because it gives such superb control over all the
variables.
Blah, blah, blah. I'm lionizing the thing again. Can't help it. Dozens of
cups for customers every Saturday, one at a time. The look on the face of
the Dunkin' crowd when they taste their first Harrar or Sumatra is somethin=
g
to behold.  :-)
On 9/21/06, Claus Thøgersen  wrote:
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-- 
Scott


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