highz
Retreaded
I agree about the "finer grind", as Aeropress recommends....
But speaking of recommendations, isn't 3 minutes waaaay longer than Aeropress recommends? Too long → "over-extraction" → excess bitterness.
If your priority is the best tasting coffee possible then you're going to have to use more coffee (beans) per cup. If you contact the water with more coffee for less time then you'll get strong good-coffee flavor without over-extraction which pulls bad-tasting stuff from the beans. If you read all the background/theory stuff about Aeropress, that's why they recommend the use of significantly-lower-than-212°F water at a very short contact time -- to avoid over-extraction.
I'm not saying you should do that or that I always do that, but that's the recommendation of coffee experts...and it makes sense to this chemical engineer.
With my home roasts, the three minutes results in a cup my taste buds like. Maybe with a darker roast it would be too bitter? Sounds like an experiment.
But speaking of recommendations, isn't 3 minutes waaaay longer than Aeropress recommends? Too long → "over-extraction" → excess bitterness.
If your priority is the best tasting coffee possible then you're going to have to use more coffee (beans) per cup. If you contact the water with more coffee for less time then you'll get strong good-coffee flavor without over-extraction which pulls bad-tasting stuff from the beans. If you read all the background/theory stuff about Aeropress, that's why they recommend the use of significantly-lower-than-212°F water at a very short contact time -- to avoid over-extraction.
I'm not saying you should do that or that I always do that, but that's the recommendation of coffee experts...and it makes sense to this chemical engineer.
With my home roasts, the three minutes results in a cup my taste buds like. Maybe with a darker roast it would be too bitter? Sounds like an experiment.