Best non Espresso coffee methods

Muscles

I tried a coarse grind (finest my sunbeam @work would put out) first and then tried the same grind from my SJe that I am using with the BDB. It has only happened from the finer grind. Reckon I should take it up a notch or two? I seemed to gain a lot more flavor in the cup with the espresso grind...

beanflying

SJ will want to be fine OR else 😉 Just thought you may have been using a hand grinder as some throw a range of sizes at courser than espresso. Still prefer the mesh to paper for body, flavour and taste.

Muscles

Oh cool, thanks Tim. I haven't actually tried the paper filters that came with them as I didn't like them in the perc - free to good home if anyone wants them...

hiphipharar

Muscles wrote:

I tried a coarse grind (finest my sunbeam @work would put out) first and then tried the same grind from my SJe that I am using with the BDB. It has only happened from the finer grind. Reckon I should take it up a notch or two? I seemed to gain a lot more flavor in the cup with the espresso grind...

Hi Muscles I use an espresso grind for making a 1-2 cup Aeropress brew. I just add 1 - 2 scoops straight to my grinder (Mazzer Mini) and don't readjust the grind. I use this inverted method. Insert the plunger into the Ap body. If making 1 cup, I will push it up the 1.5 cup mark, for 2 cups, I will push it to the 3 cup mark. Remove the filter holder (if already screwed on) Rest the the Ap on the sink upside down. Add the ground coffee (as mentioned above, espresso grind unless making more than two cups) Add hot water (not boiling) almost to the top Let it sit for about 20 - 30 seconds (don't stir). Use the Ap paddle to gently stir the water to mix all the grinds in with the water. Screw the filter holder back on (with paper or Coava disk, of course) Turn the Ap right way up and rest on the cup (I use a 180ml cup) Plunge gently to dispense coffee. Top up with hot water. Enjoy This method has worked very well for me; I get better results than the method explained on the Ap instruction leaflet.

Muscles

Thanks for the detailed reply, this is pretty much what I have been doing. The inverted method prevents the water passing through and gives me time to stir and then rest before insertng the plunger. Glad to hear you use same espresso grind, I'll leave my grind for now as I like the result in the cup but it's a bit of a pain having to flick the coava disk hard to dislodge the the few grinds that get stuck in it.

hiphipharar

Muscles wrote:

but it's a bit of a pain having to flick the coava disk hard to dislodge the the few grinds that get stuck in it.

Ditto. Try sliding the disk off the puck rather than pulling it off. Any coffee that is still stuck will rinse off in the sink.

madpierre

I have the aeropress/kyocera combo for travel and work. It has never let me down, coupled with fresh beans it's a lovely little outfit. Microwave and powered milk frother complete the ensemble. And it's always nice to just have a I see some comments regarding the inverter method, does it make a significant difference to the end result? And the paper filters I use give me no trouble. Does the coava disk make that much of a difference?

hiphipharar

madpierre wrote:

I see some comments regarding the inverter method, does it make a significant difference to the end result? And the paper filters I use give me no trouble. Does the coava disk make that much of a difference?

The inverted method above is one I worked out for myself. It gives better results than the traditional method. The Coava disk allows more flavours so yes, it is worth the money. I think water temp is also a factor. Don't use boiling water as it can also kill some of the flavour. I will always boil the water then start preparing the brew after the kettle switches off. Even better would be to stop the kettle just before the water starts to boil. I only make black coffee with my Ap so can't speak for milk-based.

Muscles

The inverted method makes it easier to add water, stir and soak without any of it dripping through into your cup - ie there's no mad rush to get the plunger in to create a vaccuum. Well that's the benefit I saw anyway... As to taste difference, I only made 2 cups the other way so can't really compare for you I'm afraid. I went straight to the coava without trying the papers for three reasons, 1) no need to rinse papers to get rid of taste, 2) no need to buy more papers, 3) all accounts I read on line said there was more flavour to be had over the papers

UNM

hiphipharar wrote:

I think water temp is also a factor. Don't use boiling water as it can also kill some of the flavour. I will always boil the water then start preparing the brew after the kettle switches off. Even better would be to stop the kettle just before the water starts to boil. I only make black coffee with my Ap so can't speak for milk-based.

I have never understood why someone would boil a kettle and then wait for it to cool down. Quite possibly you can learn by sound when a kettle is a few degrees off boiling and stop it at the right point, but I just boil it and then add some cold water straight from the tap. One day I'll measure the temp, but I figure 3-5% is about right. Seems to work ok for me.

hiphipharar

UNM wrote:

I have never understood why someone would boil a kettle and then wait for it to cool down. Quite possibly you can learn by sound when a kettle is a few degrees off boiling and stop it at the right point, but I just boil it and then add some cold water straight from the tap. One day I'll measure the temp, but I figure 3-5% is about right. Seems to work ok for me.

If what you do works for you, then good. I just explained what works for me. I once believed that it wasn't worth the fuss to use a thermometer in a syphon. But I found I was getting better tasting results when I removed the heat when the brew reached 93 degrees.

UNM

Not having a dig at you hip, you obviously have a routine that works. There are a lot of descriptions around though (often for french press) that seem to involve standing around twiddling thumbs while boiling water cools. I find one of the most important things is to follow the same routine as often I am not fully awake prior to the first cup of the day and work on automatic. And since my new arduino and thermocouple arrived today, I may get around to verifying temperature sooner rather than later. Got to do it before mounting the sensor in the hottop.

madpierre

The temp. aspect is ok as they have a wall mounted boiler at work. Sounds like it may be worthwhile investing in a disc. Whilst I primarily enjoy my coffee white, most times I will make a black just to try different coffees and brewing methods.

Bottom_Line

mycuppa wrote:

Why has the humble Perc only recieved 1 vote ? Am I all alone in this world........ ???

Maybe not? http://mpegmedia.abc.net.au/rn/podcast/2011/08/bdn_20110824_1531.mp3 I don't really agree with everything in the podcast but hey... taste is subjective.

DoubleRistretto

looks like a kind of interesting take on filter: http://www.sowden.co/index.cfm?WebScr=softbrew they say the trick is to "to keep the ground beans separated from the water" - take a look. Not sure if this is some revolutionary new concept or a complete con?? dR :-\

Brett_H

DoubleRistretto wrote:

looks like a kind of interesting take on filter: http://www.sowden.co/index.cfm?WebScr=softbrew they say the trick is to "to keep the ground beans separated from the water" - take a look. Not sure if this is some revolutionary new concept or a complete con?? dR :-\

It LOOKS great! Whether it is or not who knows.... Anyone out there? Where can we buy one o find out I wonder. Edit: http://www.amazon.com/Sowden-Oskar-SoftBrew-Coffee-12-Cup/product-reviews/B003VUZNWQ/ref=cm_cr_dp_all_helpful?ie=UTF8&showViewpoints=1&sortBy=bySubmissionDateDescending The reviews look intereting and are largely positive. Now who do I trust to ship it... :🙂

UNM

Looks like a pretty basic filter to me. I can't see how it would give better results than an aeropress, plunger, or simple pourover. Equally good perhaps, but really it comes down to how it is used, as is the case with most manual methods without active heating. On which note, anyone looked at: http://www.portaspresso.com/ I know the owner/inventor is looking for potential reviewers of these products.

Koffee_Kosmo

I have used the portaspesso but not the grinder Barazi have some in stock This is one well engineered product that can be left in the will for the next generation KK

madpierre

Tried the inverted trick, for whatever reason there was a noticeable difference in taste. To me, it just seemed cleaner across the palate.

UNM

Oh, I just checked again and he seems to be interested in reviewers of the grinder, not sure if he would want reviews of the hand espresso. Both of them have a certain value just in aesthetic appeal it has to be said. The grinder looks far better to me than the espresso maker. The tube video that I just got around to watching makes it look less than enticing. Grinder pre-tamping doesn't do it for me I'm afraid. I can see all sorts of issues with uneven distribution.

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