Ok be honest how often do you actually have time to use a scale and measure it perfect every time you want coffee. I like good coffee compared to standard folders drip. But I tried all that measuring and prep with my aero press I was late for work
Once you have your routine down it's super fast. I start the water kettle and by the time the water is hot I'm ready to pour it in the Aeropress. Practice makes perfect.
So I've been brewing for about 7 years with the aeropress using just scoops and eyeballing the water, and I recently started weighing things to get more consistency. It doesn't take any longer to brew. If anything it saves me time because I don't have to worry as much over how much water to add. In many cases the coffee froths and bubbles a lot while you add water, and this makes it hard to see where the water level is at. With a scale I just stop when it says 200. I also don't have to worry about packing or leveling out scoops of beans or coffee. One half-assed scoop gets you close to 15g, then add a bit to get where you want. It's very similar to baking bread (which I've done maybe 5 times, so still a newbie). All of the beginner recipes use volume measurements with cups and get shitty consistency because of it, and it actually takes much longer because you have to carefully spoon flour into your measuring cup. Scooping flour directly with the cup compacts the flour and gets you too much flour. With a scale you just tare out the bowl and pour flour directly into it straight from the bag, which takes maybe 1/10th the time (and avoids dirtying a measuring cup). To the aeropress' credit, my original scale-less technique produced great coffee for many years, but it did lack consistency. Some days my coffee would be fantastic, and most days is was just decent. Immersion brewing is very forgiving of timing changes and coffee/water ratio changes. The end product is rarely awful, but the ratio does significantly impact the quality. A scale helps you find consistency, and is not even a mild inconvenience to use. I intend to get a new coffee-specific scale with more precision (mine doesn't do tenths of a gram) and has a built-in timer to make my brew even more convenient.
Thanks for explaining the reason that plunging thoroughly will indeed add bitterness coming from the last drips. Trick learned!
Seems like a very sensible recipe. I look forward to trying it.
Hope you enjoy!
Thanks for the video ! Dies under extraction bring imbalance of flavor with hollow or acid coffee? I couldn’t get my coffee right …
Hey, i have the same grinder. Can you please share your grind setting?
Cheers
What is water temperature? Does that brew, after water is added, give an eight ounce cup?
Thats sooo strong. 20 grams from the usual 15 grams to 200 water from the usual 250 grams of watwr hahah
You can always experiment with different ratios and find what suits your taste.
Ok be honest how often do you actually have time to use a scale and measure it perfect every time you want coffee. I like good coffee compared to standard folders drip. But I tried all that measuring and prep with my aero press I was late for work
Once you have your routine down it's super fast. I start the water kettle and by the time the water is hot I'm ready to pour it in the Aeropress. Practice makes perfect.
Uhm, everyday? You make it sound like this is inhumanly possible or something. Once you have a routine and make it a habbit, it ain't all that bad.
Every morning. I love it being part of my routine.
So I've been brewing for about 7 years with the aeropress using just scoops and eyeballing the water, and I recently started weighing things to get more consistency. It doesn't take any longer to brew. If anything it saves me time because I don't have to worry as much over how much water to add. In many cases the coffee froths and bubbles a lot while you add water, and this makes it hard to see where the water level is at. With a scale I just stop when it says 200.
I also don't have to worry about packing or leveling out scoops of beans or coffee. One half-assed scoop gets you close to 15g, then add a bit to get where you want.
It's very similar to baking bread (which I've done maybe 5 times, so still a newbie). All of the beginner recipes use volume measurements with cups and get shitty consistency because of it, and it actually takes much longer because you have to carefully spoon flour into your measuring cup. Scooping flour directly with the cup compacts the flour and gets you too much flour. With a scale you just tare out the bowl and pour flour directly into it straight from the bag, which takes maybe 1/10th the time (and avoids dirtying a measuring cup).
To the aeropress' credit, my original scale-less technique produced great coffee for many years, but it did lack consistency. Some days my coffee would be fantastic, and most days is was just decent. Immersion brewing is very forgiving of timing changes and coffee/water ratio changes. The end product is rarely awful, but the ratio does significantly impact the quality. A scale helps you find consistency, and is not even a mild inconvenience to use. I intend to get a new coffee-specific scale with more precision (mine doesn't do tenths of a gram) and has a built-in timer to make my brew even more convenient.
When did Conan grow a beard?
Inverted brew all the way