Trying Square mile’s Thirika Kenyan coffee this week in the Aeropress. First time and it’s a really unique flavour! Would love to hear thoughts on these beans or Kenyan coffee in general!
Aaaaww I love the aeropress. I was more of a moka pot person but then I got an aeropress and now it’s my favourite thing.
I find myself taking it with me on holidays, even.
Totally with you! I still love my v60 but haven’t really nailed my moka pot technique.
Nice aeropress. You should try the inverted method. It’s like 1,000x better.
this is the recipe site that i like to play with. it does’t has filter option but i like to use stainless steel filter, it give me more earthy smell. https://aeromatic.app/recipes/aeropress
Stainless filters are so nice. Infinite reuse, easy to clean
I usually do go for the inverted method and do prefer it too!
I generally keep my aeropress right side up. Is there really that much of a difference, besides the few drops that fall into the cup before the plunger is added?
yes. It’s a night and day difference.
I’ve been using an Aeropress for years, but had never heard of the inverted method until this thread (obvs, I don’t hang out in coffee communities much…)
So I tried it, and while I will say it was night-and-day different, I prefer the standard method. The inverted method just loses the two attributes that I value most from the Aeropress: it was grittier and more bitter than the standard method.
Now, granted my preferences are not everyone’s, and I’ll be the first to admit that I might just have a plebe’s palette when it comes to coffee, but I like the clean, sweeter taste that I get with the standard Aeropress including the paper filter.
I will say that one of the sources suggesting rinsing the paper filter is a good tip, and one that I never considered, even though I’m a chemist on my day job (though I don’t think it makes too much difference, given the screw-on feature means the paper isn’t going to move, wet or dry)
but had never heard of the inverted method until this thread (obvs, I don’t hang out in coffee communities much…)
So I tried it, and while I will say it was night-and-day different, I prefer the standard method. The inverted method just loses the two attributes that I value most from the Aeropress: it was grittier and more bitter than the standard method.
To each their own.
I have a few differences in how I make mine that would probably make it more enjoyable inverted for you:
- the inverted method will get fairly close to a latte. So, that’s perhaps why you’re expecting the other method’s more tea-like extraction rather than the super-concentrated shots I use.
- It sounds like you’re using the paper filters. I suggest the SUPER fine metal screens.
Here’s my aerolatte protocol (that has evolved over the past 10 years):
-
grind 30g of beans fairly fine (like table salt).
-
pull the plunger out until it is between the 3 and 4 and place inverted with funnel
-
pour in the ground coffee
-
pour in water 209 F water enough to saturate all the coffee (by the time it hits the grounds, it is probably around 204 F which is ideal)
-
stir gently to get all grounds saturated (don’t agitate the microfines too much)
-
add more hot water almost to the top
-
set the screen into the black plastic screen and pre-wet/heat it into a mug with the hot water
-
lock the lid and screen on top of the aeropress (the water will cause the screen to stick to the black plastic when you turn it upside down)
-
plunge down (still upside down) until all the air is purged from the chamber and coffee starts pooling on top of the filter (but not spilling)
-
let it sit for 165 seconds
-
flip it onto a properly-fitting mug and apply even pressure aiming to extract over 30 seconds. (if it’s too fast, you ground too course; if it’s too slow, you ground too fine)
-
add steamed milk (140 mL at 160 F is what I use)
I appreciate the detailed procedure, and I’ll definitely hang into it to try another time. Other than using more grounds with less steeping time (and the paper filter), it’s pretty close to my procedure. However, I usually make mine into an Americano rather than a latte (with about 4-8oz of hot water or ice depending on the day), which partially explains the difference in preference.
I prefer the paper filters over SS because I don’t like the oily layer you get on top with SS, but if I was adding something fatty like steamed milk, the oily part gets absorbed into the lipids in the milk, and the fat also makes the grittiness and astringency less noticable. Plus, with the sugar from the milk, you want your coffee a little more bitter to balance everything out, so less grounds at longer steeping time makes more sense, too (since it gives you more bitter, complex flavors that way).
All in all, it’s still a nice alternative procedure to keep in my back pocket for when I do make something with some milk in it. In particular, I think pressing the plunger while still inverted to remove the air before steeping is a nice touch.
Thanks for taking the time, friend
No problem. Glad to share. I derived my method from one given to me by a barista named Jay Presto in Boston, MA 12 years ago.
He, from what I recall, liked to cut cloth to size and found that to be the best method if the cloth is pre-soaked. That might compliment your Americano method well.
-
Just ordered an aero press today. Work coffee has gotten progressively worse, and the carafes are never cleaned. Looking forward to being able to drink coffee at work again.
I think you’ll have a great time! Check out this for a great starting recipe: https://youtu.be/j6VlT_jUVPc
I just watched this yesterday. It was the final confirmation for me that it was worth the purchase.
How is the square mile stuff? From when I last checked they were a bit more expensive than the roasters a bit more local to me so haven’t got round to trying them yet
I do rate them but you are right they are definitely more expensive than other options. I don’t mind so much when it’s a more out there type as they do seem to support the growers. They do have redbrick which is a decent espresso blend for around £13 a bag.
The extra cost is to subsidize hair product.
They seem more expensive because they use larger bags. I guess there are a few less spendy roasters too.
deleted by creator
Probably for measuring out the water. 1ml of water weighs approximately 1 gram, so you can use a scale to figure out the volume.
Exactly this! Maybe not completely necessary in an aeropress vs something like a V60. Also used to weigh the beans before and after the grind to make sure it’s consistent :)
Also in the pic the scales are set to timer so I know to press when it hits the 2min mark.
AeroPress goodness 🌞
Can’t go too far wrong with the AP!
And here I am caffeine free for 6months, it was a tough journey xD
What led you away from caffeine?
Less caffeine means more coffee for me!
I was drugged to a energy drink right after lunch. I noticed I had to drink it to feel right. so I stoopzd cold turkey and when I felt the withdrawal symptoms a week after (dizziness, headaches, nausea), I understood how good of a thing it was to stop being drugged. But caffeine has a pass in our society… when I see all the people needing coffee to function, I feel bad for them. Now my energy is evenly spread out during the day and not only for 2 hours. I can even work out in the morning!
That’s an interesting perspective. I find caffeine really useful, as I use it as pre-workout in the morning (I train strength most days of the week around 7am).
I stay away from it otherwise, though, mostly for the reasons you cite. Don’t want to be overly dependent on it.
I did try their decaf blend which was ok. Not as good as full fledged but a good option for me when I fancy an afternoon coffee.
Kenyans have been hit or miss for me. They’re very interesting but sometimes they have an almost sickly sweet tang to them that can be a bit much. I enjoyed the recent one from Portrait once it had mellowed for a couple weeks.
I completely agree, when the beans were super fresh it was a really unique taste that has become nicer (more muted) as the beans age a little.
