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photo originally uploaded by hazelsheard.
Simon's Coffee Shop has been working with a delay timer on the machine for the last few weeks. The basic setup involves a flow regulator and an adjustable delay timer that controls when the rotary pump kicks in.
The idea is that you use the flow regulator to control line pressure during a 'pre-infusion' where the pump does not kick in yet. To set it up, you adjust your line pressure to get your first drip at a desired time.
Let's say in this case, 5 seconds. Then you setup your timer to kick in at that same 5 second mark and your pstat will swing up to 9 bars at that point from your line pressure of say, 4 bars. This involves a lot of grind tweaking and adjustment during the early stages and graphing it would be weird so don't ask.
You then go through a series of adjustments testing from 3 seconds on up to 10 seconds to find the right balance for your espresso(assuming a fixed dose/extraction volume... at least temporarily). It helps to have an ideal batch of roasts lying around or work with it over a week or two instead of trying to coffee out and fix it in one night.
The original idea we had was that we could imitate the Synesso's style of pre-infusion where the pump kicks in at your manual control. Often overlooked on a Synesso, you can soak the puck with line pressure by moving the paddle to the middle position and then let pump pressure start when the paddle is moved to the full on position. The delay timer/flow regulator setup is meant to imitate this in an automated manner.
It's a hack. Don't get me wrong, I don't profess anyone should install this setup on their machine unless they know what they are getting into. For the price though, it gives you an almost lab style setup to make adjustments and we should credit whoever we originally took the idea from but I can't remember who we stole it from. Of course, a local tea guy is now treating it like the greatest thing since sliced bread and intends to push this as a solution to consistency(user/roaster) ills involving espresso at a small profit, of course. He thinks it will take out the variation in espresso.
It's not a cure all and in all honesty, if the roast has wild variations, homogenizing the brew method is only hack compensating. If people don't have the fundamentals in preparing espresso and clean grinders with new blades, none of this is worth even debating. That said, everything in espresso starts with the roast. In Simon's case, he is using a prolonged(close to 9 seconds) pre-infusion to build mid tones and smooth a roast that had very little mid tone on the cupping table. He's also using a low brew temp to mellow sharp acidity into something more approachable to the general espresso drinker's palate.
Simon isn't trying to reinvent espresso or try to force a new perspective on espresso that everyone else 'should follow.' The result is a very approachable but not super complex espresso that fits his personal palate. While roasted for high tones and lemon acidity, this Brasil comes out mellow, clean, and smooth nuttiness with hints of cocoa after all the tweaks. I think that's a great thing when the espresso matches up to the owners personal palate very well.
I find it educational and a lot of fun to muck around with experiments like this. Realisticaly, a newer machine likely would negate the need for such modifications. A Synesso, FB series LM, or GB5 completely negates this setup since the pre-infusion is built in already. Most heat exchangers have a mechanical preinfusion built in and won't work with this either but a machine like older LM Lineas could be modded with this setup just for curiosities.
UPDATE:
A few more changes since and the shots for Simon are now a very low line pressure with a 7 second timer delay at 196F 17g. If I implied that you absolutely had to sync first drip with pressure kicking in, you don't.
Labels: delay timer, espresso, gear, preinfusion
¶ Jaime van Schyndel 4:06 PM 2 Comments
"Barismo Spec" EC/EP Hybrid Tamp - LTD LMWDP Version - 3" Tall Handle & Brass Bezel
Now available to the public through EPNW
From Espresso Parts: "Well they say great minds think a like... I don't know if we qualify but the Barismo guys have a great mind for coffee and espresso alike.
First and foremost, what is the "B-Spec" or "Barismo Spec" Tamper? Well currently our version of the "Barismo Spec" Tamper is an matte finished Espressocraft tamp handle and custom brass bezel mod'd to fit the classic Espresso Parts height convex piston."
Having been lucky enough to participate in the HB tamper road show (thanks to Dan and others who helped organize) and get a feel of several prominent tampers, we did a review. After analyzing them, there was not a clear winner. There were handles that were nice and a base that worked but there was a lack of the complete package. Take into consideration that we were thinking of a cafe prototype rather than a home user tamp and you can understand some of the choices made as Ben C. put together the mod. Our first evolution arrived and we had a pretty comfy if not absolutely gorgeous tamper.
There was a lot of discussion about the piston height and we had a strong interest in having pistons that came level with the basket if the dose was correct which came to a satisfying conclusion. One more piece in consistency relative to our espresso OCD solved. After some mucking around and grabbing a few early versions of B-Spec from ESPNW, one more mod was added to really put it over the top. Ben decided on a sand blasted matte finish that added a comfy feel to the grip. We highly recommend you also get the EspressoParts S.S. 58mm convex base machined to a "c-flat" hybrid shape then mirror polished if you want to be hardcore and follow Ben's B-Specs.
¶ Jaime van Schyndel 8:59 PM 3 Comments
Based on the feedback of my recent roasts, I am convinced that the increased rpm (from 43 to 52) contributed positively. The roasts are more even and the heat transfer efficiency increased. The roaster response also increased slightly as the result of the higher rotation speed.
The next step in this experiment is to replace the stock motor with a higher rpm one and install a motor speed controller so the rotation speed can be profiled throughout the roast. After watching ebay for several weeks, I finally found a unit with the right rpm and torque that is affordable as well. I quickly snatched up the motor and eagerly waited for its arrival.
Here's a quick comparison of the new and stock motors (running at 24 VDC):
Stock motor:
Manufacturer: Shayang Ye Industrial Co.
Model#: RB400150-06202
Reduction ratio: 100:1
Rated speed: 54rpm
Rated torque: 6.1 lbf-in (97.2 oz-in)
New motor:
Manufacturer: Pittman
Model#: GM8723G567
Reduction ratio: 96:1
Rated speed: 86.5rpm
Rated continuous torque: 7.1 lbf-in (113.3 oz-in)
The new motor is a much heftier unit and the construction is very solid. It is also not cheap if purchased new. The NOS unit I got is very reasonably priced. As usual, trimming and fitting are necessary to get it go into existing housing. The current coupling sleeve was drilled to accept the circular shaft. I was initially concerned about slippage and mis-alignment, but so far it seemed to be fine.
I had originally planned to purchased a PWM (pulsed width modulation) motor control unit from ebay but after conversation with a very generous co-worker (Dr. Gizmo), he designed/installed a analog motor speed control for me. Below is his schematic of the circuit:
The new motor/controller setup allows me to vary the speed from 20 to 80 rpm. At speed below 20rpm, the tachometer no longer register the speed and I do not think such low speed is necessary. The maximum rpm dropped from 83 to 80 due to the voltage drop at the transistors. Noted that in actual use, the rpm will go up 1 to 2 more when the roaster is fully warmed up.This latest mod puts the little huky a step closer to a "commercial" sample roaster that I desired. I am very excited to start experimenting with speed profiling and anxious to see if it can solve one of the remaining deficiencies of the roaster.
Labels: gear, huky 300, roasting
¶ Ben Chen 11:47 AM 0 Comments
Other than vacpot (aka syphon), hand pour is another very popular coffee preparation method in Asia. In fact, it is the preferred method for non-espresso brewing method in Japan.
I've been wanting to try out this method for quite some time as I was told it made a different cup profile than vacpot. However, I never follow thru as I am intimidated by the various methodology and tools it required. I was also told it is a very technique-dependant method and can be quite inconsistent from operator to operator.
I first notice this little coffee gadget from mojocoffee's website. I was intrigued by its simplicity and promised ease of use. It's basically a pour-over cone with a stopper valve - you get the cleanness of the drip cone with full extraction of a french press. Best of all, it is stupid simple to use, very consistent, and takes less than 2 min from brewing to clean-up.
I made a request with my brother who is currently vacationing in Taiwan, and couple weeks later I got the unit delivered to my door.
Upon opening, I was quite impressed with the packaging. The graphic design is very well done (no "AS SEEN ON TV" style packaging here). Coupled with the high quality plastic (medical grade imported from Japan), it really made the unit felt substantial.
The design of the unit is very simple. It is basically a drip cone with a tiny plunger at the bottom of the unit. The plunger is connected to a plastic disk/ring. When the dripper is placed on its legs, the plunger will sealed the drip hole due to the weight of the plastic disk. When placed on top of a cup, the rim will push the disk up, lifting the plunger, and allow coffee to pass thru. The concept is so simple yet it worked so well.
The brewing procedure are as followed:
1. Place paper filter in the cone. If desired, run some hot water thru to "wash" away paper taste.
2. Add coffee to the dripper. I use 32g per a full dripper brew (~ 12oz, ending w/ ~ 8oz of coffee).
3. Add hot water (198~202F, depends on the coffee) to the dripper. Make sure the grinds are well agitated. Stir if necessary.
4. Wait 1 min. Stir to break-up the crust.
5. Place the dripper on top of cup and let it drain. The drip time is roughly 60~90 seconds depending on the grind fineness.
That is it. Clean up involved tossing away the paper filter and rinse the dripper. You get a cup that is aromatic, full flavored, and clean with a total brew time of roughly 2 min.
"Clever" coffee dripper is clever indeed.
- Ben C.
Labels: abid coffee dripper, gear, vac pot
¶ Ben Chen 7:08 PM 22 Comments
photo courtesy of Gabe Rodriguez
We got some emails inquiring about our tamper and the guys at Espresso Parts are delivering a version of it. Our current version features a sand-blasted handle (for better grip) and a subtle c-flat base along with the polished brass ring. Weighing in over 2 lbs, this stainless steel tamper is a beautiful and an efficient piece of equipment.
If you have any interest, please email the Espresso Parts guys and ask for it by name. We saw the first version of it at the Bellingham jam and we are excited to get some feedback about it.
Labels: gear
¶ Jaime van Schyndel 11:33 PM 15 Comments
Long time readers of the blog (if such things exist) might recalled that we've reviewed the famed AeroPress way back then.
Using it in the stock configuration and mimicking brewing parameters of a clover (time, temperature, grind dosage and coarseness), the aeropress produces a cup that is cleaner, yet inferior to a french press cup.
The problem has to do with uneven extraction due to seep thru that occurred as soon as you pour water thru the grinds. Using it in the inverted manner, the cup improves a bit as it allowed the coffee to extract more evenly at desirable temperature.
Despite improvements with the inverted method, the resulting cup is still inferior to a regular french press cup in both aroma and flavor; the stock paper filter, while capable of producing a very clean up, simply absorbed too much of the oil and aromatics.
Photo Courtesy of Gabe Rodriguez
Several weeks passed and the buzz with AeroPress continued on CG. I noticed a new development with the inverted method. The stock paper filter is replaced with a polyester felt round that allows much of the aromatics and the oils to pass thru. A couple of email exchanges with Scott yielded a generous offer of samples of these poly-felt rounds for me to play with.
Following Scott's instructions, I was able to produce cups that retained the flavor and aroma, while being much cleaner than the french press. Using brewing parameters similar to a clover brew, the cup comes surprisingly close according to Jaime, and is sweeter than the french press cups. We concluded that, while being a bit clumsy and messy, this configuration (inverted + poly-felt) produces a satisfying cup that is good enough of a reason to keep this device in our array of coffee brewing apparatus.
However, after my recent visit to Taiwan, things changed a bit.
A vac pot is what I use, almost exclusively, for "brew coffee" now. The vac pot has all the advantages of my coffee brewing devices: near constant brewing temperatures, adjustable brew temperature and time, as well as a cake filtration that produces a very clean cup.
Upon learning the proper method and brewing parameters of the vac pot, I was able to produce cups that are the cleanest, most complex, and most aromatic among the three brewing methods. It also produces cups that have a long and lingering tail that stays in your mouth well after consumption. The brewing/clean-up is not much worse than the inverted poly-felt aeropress and it takes less than 5 min from grind to clean-up. The total cost of the setup is also comparable to the AeroPress.
Unfortunately, I am not aware of any US retailer selling the 2 cup version of the Hario Vac Pot. The larger vac pot units are not very desirable as you need to brew it at capacity in order to have a proper extraction. In fact, I had a 5 cup unit that I ended up gifting away due to that (there is no way in hell I can drink that much coffee without getting caffeine sickness).
Labels: aeropress, clover, drip methods, gear, vac pot
¶ Ben Chen 11:20 AM 19 Comments
Huky300 Coffee Roaster
Capacity: 100~360g (3.5~12.7oz), 250g (8.8oz) recommended (limited by cooling)
Size: 16" x 7.5" x 14" (L x W x H)
Weight: 13 lbs
Mirror Polished 304 Stainless Steel
Perforated Stainless Steel Drum with dual agitator vanes (4.7" diameter x ~0.1" thick)
50rpm-24VDC motor (running @ 20VDC -40rpm)
Custom machined stainless steel axial/bearing (vacuum heat treated)
Bean sampler and quick release gate
Solid rosewood handle
Dual temperature probe: type-K thermocouple and analog
Exhaust vent with gate valve and chaff collector
Accessories: Storage bucket, cooling basket, cooling/exhaust fan, DC power supply, bean funnel (hand made)
High-output Portable Butane Gas Stove with ceramic element (for infrared heat)
Just about every single piece on this roaster is hand made due to the limited production number. Everything is made to last at very high fit and finish (the thing is almost entirely of stainless). The craftsmanship is amazing.
I've done two roasts with it and it's not an easy roaster to use due to its all manual nature. I never use a direct flame drum roaster, let alone one that has air-flow control. The bean probe is very accurate and the thick gauge steel drum is able to retain heat once up to temperature. There are much to learn from this setup but I believe it will teach me more than any currently available home roasters (sample roaster does not count...).
- Ben C.
Labels: gear, huky 300, roaster
¶ Ben Chen 1:54 AM 11 Comments
Handle: EspressoCraft 3.50"Base: Old stock EspressoParts S.S. 58mm convex
Modifications:
- Custom machined brass collar ring
- Base machined to "c-flat" hybrid shape
- Mirror polished base bottom surface
note: The new stock EPNW base are now 1/8" thinner. It's much lighter and does not have sufficient height to be used as dose/level indicator. No reponse from EPNW on old stock availability.
- Ben ¶ Ben Chen 4:50 PM 8 Comments
A care package arrived today from our friend Matt Brinski. Matt email me out of the blue recently and offer me his Scace to play with. A big thanks goes out to Matt for his trust and generosity!!!
- Ben ¶ Ben Chen 10:17 PM 2 Comments
The home-barista.com sponsored Tamper Roadshow rolled through Cambridge recently and this is our take on this massive lineup of tampers.
Bumper
handle: black rubber handle
width: 1 5/8"
base: stainless steel, satin-brush finish
weight: 1lb 3/4oz
height: 3 1/2"
First Impression:
At first glance, the Bumper tamper looks cheap. However, when I actually picked it up, the weight (of the tamper) and the feel of the rubber really surprised me. In fact, it duplicated the feel of an OEM rubber handle for the La Marzocco portafilter. Very comfortable and solid.
Handle:
The handle is that of the classic tamper shape and it worked quite well. I personally would like the top to be a bit wider and taller so I can cradle it with my ring and pinky fingers, but Jaime liked it quite a bit (since he was trained on the same shape). The rubberized handle takes a lot of abuse w/out showing much damage and won’t absorb much nasty stale coffee odors.
Base:
The base of the Bumper is the thickest of all tampers from the road show. With our style of dosing/tamping (Tim Wendelboe’s under the line style), it’s hard to gauge what kind of dosage is in the basket. The tapered side is quite comfortable for the thumb and the forefinger, however.
Bottom Line:
A solid work horse that can take the abuse of a busy café.
Coffeelab Design
handle: anodized and powder coated aluminum with rubber grip handle
width: 1 1/2"
base: stainless steel, satin-brush finish
weight: 13 3/8oz
height: 3 5/8"
First Impression:
This tamper has a toy look to it, probably due to the use of different material/colors. The neck of then handle also looks flimsy.
Handle:
The grip is actually a lot more comfortable than it looks, and the adjustable spacer at the neck is a good idea. However, the combination of the very thin neck and the small size of the connection screw gives off a very un-secured feeling. More than 3 of us feel we could snap it with excessive force. Not too sure about the long term durability in a busy/abusive café environment.
Base:
The rubber pad and the slope are very comfortable for the forefinger and thumb to rest/press on.
Bottom Line:
Very comfortable tamper that falls short on the overall durability.
EPNW Compressore
handle: powder coated aluminum handle
width: 1 7/8" base: stainless steel
weight: 1lb 1 3/4oz
height: 3 9/16"
First Impression:
Part of the EPNW tamper lineup. The anodized finish is quite attractive.
Handle:
The large bulbous handle is really designed for very large hands. The head is even a bit too big for my palm and the neck is not thin enough for my middle finger to get a good grip. The anodized finish is durable and won’t absorb any funny odors.
Base:
Nice tapered sides and thickness. This is our “standard” and preferred tamper base.
Bottom Line:
A solid tamper for large hands.
EPNW EP5
handle: polished Bulbinga wood handle
width: 1 3/4" base: stainless steel
weight: 13 oz
height: 3 3/16"
First Impression:
Part of the EPNW tamper lineup. The handle looks quite small.
Handle:
Short and bulky handle designed for short stubby hands. Glossy clear coat protects from dirt/odor contamination, but can wear out with use.
Base:
Standard EPNW base we loved.
Bottom Line:
Tamper for large but stubby handed home user.
Espressocraft
handle: stainless steel handle width: 1 3/4"
base: brushed stainless steel
weight: 14 5/8oz
height: 3 1/2"
First Impression:
The fit and finish is amazing. The precision machined stainless steel are the main reason behind the cost and it’s worth every penny.
Handle:
The most comfortable of all tampers I’ve used. The length and the shape of the handle allowed me to place my ring and pinky finger on top comfortably while providing a secured grip with my middle finger around the neck. The curvature/thickness at the base of the handle allowed me to spread my fore-finger and thumb comfortably. The brushed stainless finish was hard and proves sanitary, though I could see the nice surface being scratched/dinged up from use.
Base:
While the fillet at the neck fits the fingers comfortably, there is no overall slope to the base. This forced you to place your forefinger and thumb at the center of the base instead of spreading out across the entire diameter. This makes leveling a bit more difficult and feels wobbly. The base is also a bit thin which makes it difficult to use with our dosing method. It could work with over doses though.
Bottom Line:
Beautiful metal sculpture for triple ristretto style café.
EPNW Lava Import
handle: machine milled aluminum
handle width: 1 3/4"
base: stainless steel
weight: 3 1/4"
height: 9 oz
First Impression:
My current tamper is a Lava deluxe, and this tamper looks and feels like a bad rip-off version of it.
Handle:
The handle is too short for me to get a good grip. It also feels very cheap due to the weight and finish.
Base:
This is a bad joke, right? The thing is metal but hollow, and has no substantial weight at all. It felt like a real (cheap) toy.
Bottom Line:
A cheap taste of real tamper for first time home user.
La Forza
handle: handpainted glazed ceramic handle
width: 2"
base: stainless steel
weight: 14 5/8oz
height: 3 1/2"
First Impression:
Is this for real use?!
Handle:
The ceramic handle is not centered and already has chips when it arrived. The head is way too big and bulbous. I cannot get a good grip on it. I am not sure I will use this as a tool.
Base:
Standard EPNW base.
Bottom Line:
Pretty decorative tamper for occasional uses.
EPNW Lava Deluxe
handle: machine milled aluminum handle
width: 1 3/4"
base: stainless steel
weight: 14 1/2oz
height: 3 1/4"
First Impression:
This is my current tamper. I previously bought it because it was not wood and orange…
Handle:
A little too short for me to get a good grip. The aluminum top damages easily and after 1+ year of home use, it already looks quite abused.
Base:
Standard EPNW base.
Bottom Line:
Solid, affordable tamper for smaller hands.
EPNW Pro
handle: machined milled aluminum handle
width: 1 1/2"
base: stainless steel
weight: 1lb 3 1/4oz
height: 3 3/8"
First Impression:
Classic café tamper.
Handle:
Good shape for a flashlight style grip. I found the top to be a bit small to be totally comfortable with it but Jaime loves it. The very top is inlayed with delrin so tapping won’t damage the metal finish.
Base:
Good taper and height that lends to easy leveling when using volumetric dosing.
Bottom Line:
No-nonsense and durable utilitarian work horse for café.
Pullman
handle: oiled, resin impregnated hardwood handle
width: 2"
base: stainless steel with TrueTamp guide rings
overall weight: 15 oz
overall height: 3 5/8"
First Impression:
The fit and finish showed high level of worksmanship. The sharp edges of the handle and the base made it look a bit uncomfortable.
Handle:
The sharp transition from the head to the neck looked very uncomfortable at first but is actually quite comfortable in use. The shape provides a very secured feeling from the grip. The hardwood has no clear coat finish and will absorb a lot of (bad) odors from use. It smelled really bad from previous users when we first open the box.
Base:
The taper at the sides is a bit short but big enough to allow a nice spread of the index finger and thumb for a stable, level tamp. The base is a bit thicker than other tampers but the machined indicator lines around the perimeter provide good feedback on the level and dose.
Bottom Line:
Comfortable and solid tamper for home use.
Reg Barber Radical Pro
handle: African Rosewood handle
width: 1 1/8"
base: stainless steel
weight: 11 oz
height: 4 3/8"
First Impression:
Radical look for sure. The handle is a lot smaller than it appeared to be in the photo.
Handle:
The shape and length of the handle forces you to apply all your forces thru your thumb and index finger. While it forces you to use a straight wrist (or it will hurt you dearly), you can be too far forward with your tamp easily. Judson really loved this shape while the rest of us hated it (it physically hurt me). While the wooden handle is finished with a clear coat, it already showed discoloration from the road show. This is definitely a long term durability concern.
Base:
Similar taper and thickness as the EPNW one, but with a better metal finish.
Bottom Line:
Unconventionally shaped tamper for someone special.
Reg Barger HB logo'd
handle: Tall - African Rosewood handle
width: 1 13/16"
base: stainless steel, satin-brush finish
weight: 12 1/4oz
height: 3 1/2"
First Impression:
The reg that most ppl seemed to love.
Handle:
The shape is an update to the classic café tamper shape. It provides a comfortable and secured grip. I personally would like it to be a little bit taller though. Being made of wood, it really is not so suitable to be used in a busy café environment due to durability and sanitary issues.
Base:
Similar taper and thickness as the EPNW one but with better finish.
Bottom Line:
The quintessential home barista tamper.
Cafe Kultur TORR Classic
handle: African Blackwood, handpolished, glossy finish handle
width: 1 13/16"
base: stainless steel, matt finish
weight: 13 3/4oz
height: 3 3/4"
First Impression:
The fit and finish of the TORR is first class. I especially appreciate the fillet edge of the base.
Handle:
The large handle would be almost comfortable had it not been so tall. The bulbous head to neck transition does not provide as secured grip as others. The smooth finish of the wood feels very nice but most likely will not stand up to the abuse of heavy use.
Base:
The flat base forces you to press at the center of the handle which made leveling difficult and uncomfortable. The inward taper of the perimeter is perplexing because it actually looks off-level when it is actually fine.
Bottom Line:
Home use tamper with a unique base for large hands.
Thor
handle: polished wood handle
width: 2"
base: polished wood - Lignum Vitae or Blackwood
weight: 12 3/4oz
height: 3 11/16"
First Impression:
Who stole my pepper grinder?!
Handle:
I don’t know how to grip or level with this thing.
Base:
Um… it’s flat?
Bottom Line:
Why spend so much time and energy to create so much nothingness?
EPNW Clicker
handle: black rubber handle width: 1 3/4"
base: stainless steel, satin-brush finish
weight: 1lb 2 3/4oz
height: 4 3/8"
First Impression:
This is supposed to be a training tool for beginners.
Handle:
Quite comfortable gripe actually, but you cannot level with this thing due to the double decker design. Very difficult to balance so I am not sure how good of a learning tool it is (you are not learning the proper way to level the tamp). The click is something else…
Base:
Does not really matter as you cannot see or touch it when tamping.
Bottom Line:
A proper tamper and a scale might be a better training tool…
Labels: gear, home barista, road show, tamper
¶ Ben Chen 4:13 PM 1 Comments
Originally uploaded by Chris Owenscoffeemutiny.
I love this idea of having teflon portafilters on a bar. I don't know why everyone is so cool to the idea here in the US. It seems fabulous to just be able to rinse and wipe the portafilter and not worry about rancid oil buildup.
Jaime
Notes from a review of the Aerobie Aeropress:
There were in between brews but I will just post the overview notes and skim through it all.
Brewing with the Aerobie Aeropress @ 4oz
Coffee :Kenya Tegu
12g 45s 196F - Used same parameters as it was brewed on the Clover. Dry, astringent.
12g 35s 192F - Close but very dull
32g 35s 192F - Concentrated. Midtones there but no high notes. Only savory notes
of tomato but no plush berry citrus. Really dull as it cooled
Coffee : Yirgacheffe
12g 35s 198F - Thin
18g 35s 198F - Dull but close to drip. Really lacking in character.
22g 35s 198F - Best Intensity but missing high notes. Tastes tea like but no
lemon or fruit. Boring.
Yirg didn't really pop as it does when i brew it as drip.
Aeropress Impressions: Coffees strangely lacked aromas. No high notes and really
not popping the Tegu. Inoffensive but not working with a lot of coffee in there.
Strange that the aroma of the grounds was not present in the brewed cup. This does not compare to a Clover at all.
Brewing with French Press @ 12oz
Coffee : Yirgacheffe
21g 4min 198F - Too light
24g 4min 198F - Darjeeling Tea and dried fruit
Brewing with espresso and adding water to make a 4oz Americano
Coffee : Yirgacheffe
18g 28s 194F 2oz - Dry Citric
19g 28s 191F 2.25oz - Buttery. Sweet Dates. Clean. Dried fruit and Tea. Comparable
to last FP of Yirg but citrus pops as cools. Beautiful aroma.
19g 28s 189F 2.25oz - dull. Really dull.
Impressions of espresso: I need to experiment more with this as it really holds
so much promise and wastes very little coffee to get the full flavor. The Americano
technique really brings something out of these coffees. Got to get PeterL in
to cup this as he can truly give us comparison on what is added or missing by
doing this.
Conclusions:
Using the Aeropress seems to sacrifice quality for convenience. Why not get
a French Press? I talked briefly with Peter and it seems he ran into the same
conclusions. We will cup it more later but initial results are it is a big well
made syringe that doesn't work for high grade coffees.
It is not espresso and does not compare in any way to espresso.
Labels: gear
¶ Jaime van Schyndel 11:16 PM 4 Comments
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