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Topic: AP and bloom (14 msgs / 355 lines)
1) From: Bill
Question for the list:
how do you deal with the bloom when using an Aeropress?  I use an AP when
travelling, love the ease of cleaning and what-not, but I hate how difficult
it is to control the bloom.  I can't use more than 2 scoops of coffee
because it overflows.  here's what i'm doing, so tell me what i'm doing
wrong:
I wet the paper filter
assemble AP, put 2 scoops of ground coffee in chamber
pour in water slowly.  if i do this well, i might have half coffee, half
bloom.  if i pour water in too fast, the bloom goes over the sides.
let sit for 10 seconds, then stir.  but half the time, the bloom is over the
top, trickling down the sides.  this drives me nuts.
press it out.
any way to tame the bloom?  seems like this device was made with P&G coffee
in mind...
any help is appreciated
bill
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2) From: Bill Allison
This is probably not kosher, but here is what I do:  I only pour about half
the water into the AP and then stir for 10 seconds.  The bloom calms down
and then I pour the rest of the water and plunge.  YMMV, but it works for
me.
Bill Allison

3) From: Bill
does that over-extract or is it ok?  thanks for your technique.bill
On Mon, Apr 7, 2008 at 7:38 PM, Bill Allison  wrote:
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4) From: Bill Allison
There is no bitterness, and the coffee is not exposed to the water any
longer than it is when doing it per the instructions, so, if I correctly
understand the term and its symptoms, it is not over-extracted.  And, it is
very good.  In fact, I have an AP at the office and I made my assistant a
cup this afternoon.  She told me that it was the best cup of coffee she had
ever had.
I started doing it this way because I didn't like having he grounds in my
coffee cup when the bloom caused overflow.
Bill Allison
P.S.  Are you in New Orleans?

5) From: raymanowen
I brew a 16 oz Steinway using a 16 oz Captain Morgan stein and 25g of
grounds in a #4 Gold mesh filter in the TechniVorm basket.
With the valve closed and the whole basket preheated in a pan of boiling
water, I set the coffee grounds-filled filter into the basket. I dribble
boiling water (201 F) into the grounds.
I stop adding water when the bloom is near the middle of the mesh, and I
spin the basket in its holder on the TV to settle the bloom a little.
Dribbling the water into the bloom really knocks it down, so I can fill the
basket/filter nearly brim full with no overflow. After two minutes, I open
the valve to 1/2, and let it drain into the handy stein sitting under it on
the hot plate.
The hot plate isn't, because I'm only using the TV for an expensive ring
stand- don't even need to turn it On for a Steinway.
Cheers, Mabuhay -RayO, aka Opa!
Got Grinder?
On Mon, Apr 7, 2008 at 7:41 PM, Bill  wrote:
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6) From: Dave
I do it the same way. When I'm awake enough to pay attention to the
timing & temperature the coffee is outstanding, otherwise it's only
excellent.
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
On Mon, Apr 7, 2008 at 6:38 PM, Bill Allison  wrote:
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7) From: Bill
Odd question, New Orleans... nah, good ol' Cheyenne, as in wyo
and thanks for the info on the ap.  hope that others chime in on this thread
and let me know what they do...  thanks Bill
bill
On Mon, Apr 7, 2008 at 8:44 PM, Bill Allison  wrote:
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8) From: Allon Stern
On Apr 7, 2008, at 9:26 PM, Bill wrote:
<Snip>
I use less than 2 scoops ;)
-
allon
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9) From: Jeff
I roast small amounts of coffee. I often allow myself to run out before 
I roast, so I usually get a lot of bloom. My solution: I pour the water 
Slowly down the tube and around the edge of the coffee. It seems to cut 
down on the amount of air trapped in the ground coffee, which keeps it 
from bubbling up so much. It also causes it to be more evenly soaked.
I still get some bloom, but not nearly as much. The amount of bloom 
varies, so I don't pay much attention to how much water I've poured. If 
there's more bloom and I use less water, it makes a more concentrated 
cup, but that doesn't seem to affect quality. I just add water to taste 
after I plunge. As long as I watch it carefully I can keep it from 
running over. Then I proceed as usual.
 
This probably accomplishes the same thing that  Bill Allison's method 
does, but from another angle.
 
Jeff
Bill wrote:
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10) From: Paul Helbert
I have the same problem when using my little 3T pres spot. Well, not coffee
all over the place, but due to the bloom, not enough room for water to yield
an eight ounce cupful.
On Tue, Apr 8, 2008 at 12:12 AM, Allon Stern  wrote:
<Snip>
-- 
Paul Helbert
Prepackaged, roasted & ground coffee,,,
One of the worst ideas since sliced bread.
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11) From: Kris McN
Bill,
First, 2 scoops of grounds seems a lot.  I use the scoop to measure out 2
scoops of beans, not grounds.  Second, I pour just a small amount of water
in to wet the grounds first.  This lets them off-gas a bit.  Ideally, you
just want to add enough water so that the grounds swell.  Stir, wait 10
seconds or so, then fill up close to the top.  It doesn't completely get rid
of the bloom, but it does help mitigate it.
Best,
Kris McN
On Mon, Apr 7, 2008 at 6:26 PM, Bill  wrote:
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12) From: Bill Allison
Hmmm. Must be another Bill.  Or, maybe I'm Hallucinating.

13) From: Marc
I have been using a Stainless Steel Milk Frothing Pitcher (seehttp://www.sweetmarias.com/prod.espresso.shtml#frothpitcher- long handle
12oz size). I put the coffee in the pitcher, pour in the water, wait, stir
and then pour into the AP. Yes it's one more item to clean but it solves the
bloom problem nicely.
-Marc
On Tue, Apr 8, 2008 at 5:59 AM, Bill Allison  wrote:
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14) From: Joseph Robertson
Marc,
Very interesting solution. I pretty much follow Dave and Bill Allison's
technique above. I just use less water to prevent the overflow and add water
to get the strength I want.
JoeR
On 4/8/08, Marc  wrote:
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-- 
Ambassador for Specialty Coffee and pallet reform.
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