My coworkers often tell me they never knew a cup could taste so smooth and yet be that caffeinated, then I get to watch their eyes glaze over when I try to explain the chemistry.
So what's the benefit of an aero press over a French press? I've used the French press for years and I always see people loving aero press. I'm curious what the differences are.
Main difference is the fact that the aeropress uses a paper filter which filters out sediment and oils giving the coffee a "cleaner" taste. From my research before I bought it, I remember it also being slightly healthier because, again, you filter out those oils.
Aeropress brings out a lot more flavor imo. The process of making it is also kinda fun.
Maybe I'll need to try something with it side by side .
Is that plastic? Gonna be a hard no for me Dawg
Probably no worse than most drip coffee makers. Do you use a french press?
No I use a stainless moka pot. I don’t like to have hot things in plastic even if it’s bpa free. I don’t trust the companies to actually guarantee the entire supply chain
They're working on a glass-and-metal premium version. But it'll cost a premium price, though.
At this rate I’m not sure they’ll release it this year
For all of us Aeropress junkies, here's a deep rabbit hole: https://aeroprecipe.com/. I hope y'all have as much fun as I did playing around with the recipes and results options.
Well. Didn't know that existed. Thanks!
It seems popular. I am set for coffee gear at this time. Very happy with the V60 02 and the Clever Dripper.
Best lightweight coffee maker. The rubber goes after a time but you can buy replacements
I've kept the rubber plunger out of the tube when in storage. When kept inside the tube it compresses the rubber and retains the shape memory which causes it to fail. Haven't ever replaced mine and it is eight years old. Still works perfectly.
Great tip! Thank you 🙌
Really? I have mine since probably 6 or 7 years and it's still fine and I use it several times a week.
Mine died after 9 years or so. Did that thing where the rubber breaks down and gets super sticky and oily. Never had an issue with it losing its shape - you just have to make sure you store it fully pressed in so the lip pops out the far side of the tube
I’ve found you can extend the life of the plunger by placing the plunger rubber-side down on a table or counter top, tilting it slightly onto the edge of the rubber and then rotating it. This essentially presses the rubber and extends it outwards and seems to help achieve the seal you expect. I’ve been doing it for a while now and it’s worked well for me.
I’m sure it won’t last forever but it’s something worth trying to get a bit more life out of it.
I have one that's about eleven years old now. Still works perfectly.
Coffee oils keep rubber moist 👍
Questions: what are the perks to using this vs a pour over system (which is what I currently use when I'm out of cold brew)? Is this easy to use if you have limited hand dexterity and strength?
The effect on extraction by the slight pressurization (and ability to change the pressure by how hard you press) and speed of use would be two advantages over pour over.
It doesn't require hand dexterity or, really, hand strength. Arguably a proper, well-made pour-over with a goose neck kettle takes more hand dexterity than an Aeropress. Basically you put the hot water in, wait, and then press the plunger. Body weight or mild strength is all it takes. I usually just put my hands on top and then lean with my body; that functionally makes it require no hand strength at all.
They're very affordable, so perhaps worth trying. Unless you are concerned about microplastics. The entire thing is plastic.
Edit: they have a newer, more expensive version made of Tritan crystal. I know nothing about the composition of Tritan crystal and whether there is anything that can leech or whatever from it, but I would assume it gets rid of the microplastic concern. Though I'm not sure what the "rubber" stopper is made from.
Honestly I'd rather use plastic than have to press my hand down on heated glass. It's bound to explode one day and send glass down your wrist.
Aeropress is more forgiving and produces more body. Pour over, being a percolation brew, will have higher extraction at the cost of being a bit more sensitive to technique.
I had used one for many years, it's great for small amounts of coffee. If you need to make coffee for your significant other as well, it's a pain. Recently moved back to a French press and I love it
That is indeed a drawback this has. On the other hand I don't think a larger aeropress would make much sense either. This size is just perfect, but definitely for one cup.
There is indeed the xl variant for when the significant otter wants a cup as well, i think it changes ratios a bit but i cannot taste it
People need to stop doing inversions. At some point you are going to spill it and now we have good valve based options its not even necessary to stop the tiny amount of dripping that occurs. Even before we had the several valve solutions the amount that actually dripped through was tiny and had no impact on the flavour of the cup of coffee since you could put the plunger in and create a slight negative pressure that kept the liquid in.
James Hoffman taste tested this and couldn't tell the difference, he has a fantastic video on what is actually worth doing and what isn't with the Aeropress and inversion isn't.
I love the Aeropress. I don't know if I've ever been able to make a bad cup with it. It seems so forgiving, yet you can really dial in a recipe at the same time.
My baseline recipe is 20g of coffee ground on the Encore (18 for light, 16 for med, 10 for espresso) and 200 ml water just off boil. Mix inverted for 2 min, stirring 3 or 4 times. Add 150 ml hot water in cold weather or right from the tap in hot water.
The only other brewer I bother with now is the OXO pour over, which is a good hands off brewer that makes me a very satisfying and consistent cup without the involvement of the Aeropress. It makes what it makes though. I use the same 20g coffee ground at 16-18, unbleached filters, and all 350 ml of water at once. I typically get evenly brewed grounds, but if I'm feeling so inclined I'll check it's getting all the coffee evenly, but whether I touch it or not, I feel I get the same result, so it's more piece of mind than taste that is affected.
Nice I need to try adding the extra water next time. I have a bad habit of brewing and walking away too long before I push the plunger.
I typically steep it 1.5-2 minutes, the gf likes it from 2-5 min, James's testing I think was good up to 10 minutes without too much difference, and even in the Aeropress instructions I think it calls for like 30 seconds. I still feel all produce something drinkable.
I've had the aeropress since the month they came out, and I absolutely love it.
I like to brew on a mocha pot, pour into my aeropress, and plunge into a cup. It filters the sediment out for a super clean taste.
You can just put an aeropress filter above the grounds before you screw the top on your mokapot (assuming you don't have one of the super size ones)
I use an aeropress filter in my moka pot. Best cup of coffee without the sediment
I wonder how this would affect my Turkish coffee. I think a lot of it's texture and flavor is because a lot of the powder is kind of dissolved filtering it out might be a bad idea.
I tried it with Turkish coffee. IMHO, it ruined it.
It's a great backup to have, that's for sure. I drink mostly cold brew, but sometimes I run out and there are a few days before I brew more. Aeropress is a fantastic way to brew a quick cup.
Scientists found a way to make cold brew in a few hours just recently. It even passed every blind taste test, too. I forget the machine name, but it's also commonly used to clean jewelry, as well as use in a lab, for like $60.
Edit: I went and found the old article, they used ultrasonic waves and it only took them 1-3 minutes depending on preference. Unfortunately after reading another article, it's a modification they made to existing espresso machines. Their initial machine was around £15,000, and was overkill. Not sure how someone would be able to replicate at home. 🥲
If you find it, post it!
It's not really an inconvenience for me; I set it up, let it brew overnight; easy-peasy.
Ultrasonic cleaner? It basically vibrates like a speaker at high frequency, and when in water it can be used to clean jewelry.
Ultrasound? I have one of those I use to clean all sorts of things. Never thought of using one for coffee, but I could see it really rendering the oils, even cold.
Ultrasound?
This entire thread is full of shills.
This contributes nothing to the conversation and comes off as conspiratorial.
It took this thread to convince me that the people making posts about Lemmy being too negative were right.
How the fuck has this post been allowed to stay up half a day?
What's your recipe right now?
Nice picture btw.
Seems very much personal taste, that spans a wide range these days.
On suggestions from YouTube I tried 20+g coarse with low volume and temperature based on competition winning recipes and hated it. No body, thin and unsatisfying.
So I'm back to 12-15g medium, inverted, add some 90-95C water and stir out the fizz, then up to 180g water or so. Heavy repeated agitation early on, after maybe 60s uninvert for a gentle plunge. Usually dilute a little with some cold, drink black.
I checked the brew temp and full boil gives 96C in the press. I often do 200F 93C on the kettle for about 90 in the press. Sometimes I just boil and add a splash of cold.
My beans are medium roast - city+, no oiliness. I like pretty trad rich coffee and hate thin acidic tea like brews. Tea makes better tea than coffee does IMO. But I also hate acrid flat bitterness of dark roasts.
Mmmm...pfaaassss....!
