Aerobie Aeropress

Now I know I am something of a latecomer to this, and I confess that it took Steve giving me one for free (very kind) before I discovered the joys of it.

And what makes it so special is not the clarity of flavours or the cup quality, it is the fact that it is so damned easy and clean to use.

I remember reading Chris Tacy’s first home machine review and smiling when he wrote how different espresso at home was, compared to espresso at work – especially at work. Ground coffee everywhere is toerable at work, and having everything around and in a constant state of readiness make much espresso preparation a pleasure. At home it is a lot of work, mess, time and fuss for that little cup. So I often don’t bother. My S1 sits idle. I drink enough espresso (sadly bad espresso for diagnosis) at work so coffee at home has been a no go. Til now.

I enjoy making aeropress coffee and I enjoy drinking it. I don’t need to compromise to get something I can really enjoy. This can only be a good thing.


[tags]Coffee, Brewing, Cupping [/tags]

6 Comments Aerobie Aeropress

  1. blanco

    heh! welcome, jim, to the world of the aeropress! tell me, what’s the most interesting newfound taste discovery you’ve had with a coffee (you thought you knew before)?

  2. jim

    I’ve only had two coffees through it so far:

    Guatamala San Fransisco – lovely coffee, really chocolately and the fruit comes out as it cools
    Brazil Sitio de Bone (I think that’s the farm) – not as good as the above, but good nonetheless. Great mouthfeel, balanced cup and something that is being consumed in great quantities by some house guests!

    I may have to add some sort of sectin on the site that lists the coffe I am drinking at the moment along with prep method and simple cupping notes.

  3. jim

    Depends on the grind you have in there. I’ve only been using a grind halfway between espresso and drip, so I guess I’ve been using 30 or 40 pounds. Nothing too much. I guess if you want to press harder then you can.

    I will have a play with the next coffee I get.

  4. Alan Adler

    Hi All,

    The vertical force is best at about 15 pounds. I even made a deadweight tester that applies this force. Pressing harder actually extends the pressing time because it causes the puck of coffee to compress and block the flow of brew.

    I always counsel people to press gently.

    Best regards,

    (Inventor of the AeroPress)

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