I read about the AP under the subject line of 'poor man's Clover' here earlier this week and went out and bought one. After 2 or 3 days' use, I can see myself one day getting to the point where it replaces my Bodum French press, but cannot, yet, get onboard the 'my $500 espresso machine is gathering dust' bandwagon. It is smooth, as Americano style cups should be, but I am still missing the oils or edge that you get from a press, especially with the subtlety spicy Latin American beans I roast in my iR2. My biggest surprise/disappointment to date is the amount of coffee I have to use in the AP, roughly double what I use in the press. I've seen a variety of comments here and in the archives about measures, but usually referencing gram weights, and I do not have a scale. Can anyone offer tips using the measure supplied with the Aeropress (whole bean or post-grinder) related to the number of cups (standard mugs or number of fluid ounces)? I appreciate any thoughts, here. I suspect I am on to a great cup, but would prefer to dispense with the weeks of tweaking beans to water ratios if at all possible. Cheers, Sean Vancouver
I love my AP. it has replaced my press except for entertaining, but not my espresso machine. I use one rounded scoop of medium to course grind for a larH On 12/14/07, Sean Sweet wrote: <Snip> re <Snip> 500 <Snip> o <Snip> t <Snip> to <Snip> ty <Snip> ing <Snip> to <Snip> te <Snip> o <Snip> -- -Kevin Admit your errors before someone else exaggerates them. - Andrew V. Mason aych tee tee pee colon slash slash texascreasons dot homedns dot org
stupid phone. I use one rounded scoop for a regular to slightly oversize mug. I use more than one plunger full of water-- a plunger full plus additional water up to the markers, so not a lot of extra water. I pour in half the first plunger set of water, swirl, pour, swirl, pour, swirl, plunge. Comes out great-- cleaner than press and just as flavorful I think. But I am eager to read others methods. I've read the inverted method and that got to doing more swirling and delaying the plunging a little, but that's all. -Kevin (using real browser this time, not phone at stop lights) On Dec 14, 2007 7:40 PM, kevin creason wrote: <Snip> -- -Kevin Admit your errors before someone else exaggerates them. - Andrew V. Mason aych tee tee pee colon slash slash texascreasons dot homedns dot org
This is a multi-part message in MIME format. Alan recommends 1 level AP scoop for each 5 ounces of finished americano = brew. For one level AP scoop, Alan says 12 grams. I use two slightly rounded = scoops to measure 1 oz.
I seem to recall hearing that Aeropress instructions are to brew at a fairly cool temp, around 180. Do people who brew at more usual temps, e.g. 200 degrees, use a grounds/water ratio that is more similar to the common 1 - 1.5 gram coffee to 1 ounce water? Brian On Dec 15, 2007 12:44 PM, Gary Taylor wrote: <Snip>
I just weighed out a nearly level scoop of whole beans at 14 grams. I brew at just off boil: bring the kettle to a boil, take it off the heat, swirl the kettle 10 seconds or so, then pour into the AP. I use a pretty normal brewing method amount of coffee with 21 grams for my 20 oz mug, not quite filled, or 21 grams for a slightly smaller mug. For an "average" 8 - 10 oz mug, I use about 14 grams of coffee. I use a "fine" (Rocky at about +22) grind, since the brew time is short. I was grinding a little finer (+17), but found it was often getting a little over-extracted. ""Zero point" on my Rocky is 3, so actual number reading is 25, was 20. No my coffee isn't "weak". I don't like colored water;-) -- Dave Some days... It's just not worth chewing through the leather straps On Dec 15, 2007 10:10 AM, Brian Kamnetz wrote: <Snip>
The office water cooler/heater makes 186/F, and it is great in AP. Also did good in press. On Dec 15, 2007 12:10 PM, Brian Kamnetz wrote: <Snip> -- -Kevin Admit your errors before someone else exaggerates them. - Andrew V. Mason aych tee tee pee colon slash slash texascreasons dot homedns dot org
I usually have my water just off boil. My water kettle shuts off 10 seconds after full boil is reached, I wait another 15 seconds prior to pouring the water into the AP. I usually stir the mix for about 12 seconds then extract it into my cup. I use 21 to 26 grams of coffee beans for a 12 ounce cup of coffee depending on my mood and the coffee I am drinking. On Dec 15, 2007 3:03 PM, kevin creason wrote: <Snip>
This is a multi-part message in MIME format. So for those of you who drink 12 oz cups or larger, how do you brew in the AP? Do you just fill the AP with water, stir, press and then add more water to the 'concentrated' coffee? Or do you let the water drip through without pressing and top it off till you've used a measured amount of water? ~carlos
Darliene Sez: "I use 21 to 26 grams of coffee beans for a 12 ounce cup of coffee depending on my mood..." I *Like* it! The Steinway (18oz stein) gets 24 - 30g: the mood rules! Cheers, Mabuhay -RayO, aka Opa! On Dec 15, 2007 3:00 PM, Darliene Stanhope wrote: <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976
Press it through, and add water, in the spirit of an americano. -- Dave Some days... It's just not worth chewing through the leather straps On Dec 15, 2007 2:19 PM, Mejia, Carlos wrote: <Snip>
Darlene, 21-26 grams per 12 oz cup is about what I use with my moka pot, which makes very strong, rich coffee. As long as the AP made very strong coffee, I would be happy using these proportions. Brian On Dec 15, 2007 5:00 PM, Darliene Stanhope wrote: <Snip>
Brian, I like very strong coffee and I have had no complaints with the AP. I use it or my French Press to make coffee, I don't own a drip machine. I even have a second AP at work so I don't have to drink the stuff that comes out of their drip machine. Darliene On Dec 16, 2007 9:20 AM, Brian Kamnetz wrote: <Snip>
Carlos, I grind (I like a coarser grind) two scoops of beans, pour into the AP, then fill it with water (remember that it will bubble/foam over because of the fresh beans, so, actually only pour in maybe a half+ chamber of water), stir about 10 seconds, add just a little more water, then press. After I press, I add water anywhere from the "2" on the plunger to the "4". It probably makes anywhere from 10 to 14 ounces of coffee. If you let the water just "drip" through, I think you would probably get an over extraction. On 12/15/07, Mejia, Carlos wrote: <Snip> -- Frank "Still the one"
Frank Are you saying that you press twice (Add coffee, add water, press; add water, press)? Thanks, Brian On Dec 16, 2007 2:49 PM, Frank Awbrey wrote: <Snip>
Sorry, to be confusing, Brian. No, I do not press twice. I first add the coffee to an empty chamber, then add water, stir, add a touch more water and stir again real quick, then press. After pressing and removing/rinsing the grounds off the end of the plunger, I remove it from the chamber and then add water to the "2" to the "4" mark and pour it into my cup of pressed/strong cup. I try not to let the water stay in contact with the coffee too long. It is probably less than or close to a minute from the time that I first pour in the water until I end the press. But, I do taste the pressed coffee before I pour in the rest of the water, just to see what it tastes like (similar to an espresso, maybe?). On 12/16/07, Brian Kamnetz wrote: <Snip> -- Frank "Still the one"
Frank, Thanks for the clarification. I don't yet have an AP but all the positive reviews have me interested and I'm wondering how they work. I'm getting a better mental picture. Thanks for your help. Your description sounds quite a lot like the way many people use the moka pot, which is to say, brew coffee that is quite strong, then dilute to taste. Brian On Dec 16, 2007 3:11 PM, Frank Awbrey wrote: <Snip>
If you treat the A/P like a french press, using the A/P inverted, you can go back to your usual coffee usage again. The brew is closer to the FP ,too, only cleaner in the cup. I use it both ways and enjoy them both. When brewing regular A/P, I use 1.5 scoops of their included scooper (pre-grind) for a mug of 10-11 ounces. And I ignore completely their "fill" lines for the water. I just pour in as much hot water as will fit. Same water treatment used for inverted, too, just with less coffee. For inverted I go back to about 2 Tablespoons (an infamous "blue scoop" or 1/8 cup) for a mug. Safe Journeys and Sweet Music Justin Marquez (CYPRESS, TX) On Dec 14, 2007 6:24 PM, Sean Sweet wrote: <Snip> --
--Apple-Mail-27-520267642 Content-Type: text/plain; charset -ASCII; format=flowed; delsp=yes Content-Transfer-Encoding: 7bit I use two scoops of beans (regardless of weight) and use all the grinds. I prefer a large 12-oz. ceramic mug, so I fill the inner cylinder to the middle of the "2" oval and then dilute to within 1/2" from the top of the mug, Sandy On Dec 14, 2007, at 6:24 PM, Sean Sweet wrote: <Snip> <Snip> --Apple-Mail-27-520267642 Content-Type: text/html; charset -ASCII Content-Transfer-Encoding: quoted-printable I use two scoops of beans = (regardless of weight) and use all the grinds. I prefer a large 12-oz. = ceramic mug, so I fill the inner cylinder to the middle of the "2" oval = and then dilute to within 1/2" from the top of the mug,
Brian, it does make a pretty smooth cup of coffee. I have also tried the inverted method and the synthetic filters. Both of the other methods make pretty good coffee, too, maybe even better, but, as far as I am concerned, I went back to the regular methods/filter, probably because of the ease of use. Good luck and enjoy. On 12/16/07, Brian Kamnetz wrote: <Snip> -- Frank "Still the one"
<Snip> Thanks Sandy - much appreciated. Based on what otheres have commented (I saw 1 AP scoop = ~14 grams), your 2 scoops to a 12 oz mug puts you at or near the top of the list, here, of who likes their coffee strong! Rock on! Cheers, S