REVscene Automotive Forum - View Single Post - Coffee

SkinnyPupp · 06-06-2015, 09:54 AM

OK so since getting an aeropress for christmas, I have become addicted to coffee. Well not in a bad way - I keep it to 2 cups a day or less.

I order 2 100g bags of fresh roasted beans per week from a local roaster, trying different origins each time. I've tried beans from Ethiopia, Brazil, Costa Rica, Cuba, Indonesia, Papua New Guinea, and more. All different roasts - light, medium, medium-dark - based on what the roaster recommends.

I grind them with a Hario slim grinder. I discovered that the best way to get good results it so hold it in place while grinding, rather than swing it around. It's more difficult, but the grind is much more consistent this way.

My favourite method overall is still the aeropress for most coffees. 20g for 230ml water, topped up to 300ml. I use quite a fine grind for this - around 5-7 clicks from 'closed' on the grinder. Finer grind if using light roast. I use the inverse method - add 30g water, let it bloom for about 30 seconds, add the rest, stir, let sit for a total of around 1 minute, then press for 30 seconds. This makes the best bulletproof coffee.

To brew cold coffee with the aeropress, I use 24g of coffee for 230ml water + 100g of ice cubes. I use the same method above, but press directly over the ice cubes in a glass slowly. This cools it down quickly, and you can throw in a couple more without worrying too much about diluting it.

For darker roasts I like to use a french press occasionally. 20g for 300ml. Very coarse grind - around 15-17 clicks from closed. Add the water, let bloom for 30 seconds, stir GENTLY, then brew for 6-7 minutes. Press SLOWLY... This is the best tasting coffee, but the aeropress is more convenient and has no sludge.

I also got a Hario V60 for pourover - 20g for 300ml. Medium grind - around 10 clicks from closed. Add 30g water, let sit for about 30 seconds, then slowly pour the rest, never letting it soak through until it's dry. Takes about 2-3 minutes total. Unlike the french press, you have to sit there the whole time to pour, but it's worth it for light and medium roasts.

Finally I have been doing cold brews overnight, and these are great with darker roasts. I use a medium-coarse grind, around 8-10 clicks. I just use my french press, about 22g of coffee for 300ml of water. I let the grinds soak up for about 10 minutes before giving it a good stir and putting it in the fridge for 8-10 hours. Never been disappointed by this method.

So far my favourite beans are the Indonesian Sulawasi Toraja medium/dark roast. Only one I have been disappointed in was their Cuban Crystal Mountain light roast. I enjoy the sweetness but find it a bit too acidic for my tastes. I've tried this in the aeropress and V60 and both times found it a bit too tart. Maybe I need to tweak things with it...

06-06-2015, 09:54 AM	#134
SkinnyPupp Hacked RS to become a mod Join Date: Feb 2002 Location: Sunny Hong Kong Posts: 55,118 Thanked 25,920 Times in 9,111 Posts Failed 1,574 Times in 720 Posts Member's Picture Albums	OK so since getting an aeropress for christmas, I have become addicted to coffee. Well not in a bad way - I keep it to 2 cups a day or less. I order 2 100g bags of fresh roasted beans per week from a local roaster, trying different origins each time. I've tried beans from Ethiopia, Brazil, Costa Rica, Cuba, Indonesia, Papua New Guinea, and more. All different roasts - light, medium, medium-dark - based on what the roaster recommends. I grind them with a Hario slim grinder. I discovered that the best way to get good results it so hold it in place while grinding, rather than swing it around. It's more difficult, but the grind is much more consistent this way. My favourite method overall is still the aeropress for most coffees. 20g for 230ml water, topped up to 300ml. I use quite a fine grind for this - around 5-7 clicks from 'closed' on the grinder. Finer grind if using light roast. I use the inverse method - add 30g water, let it bloom for about 30 seconds, add the rest, stir, let sit for a total of around 1 minute, then press for 30 seconds. This makes the best bulletproof coffee. To brew cold coffee with the aeropress, I use 24g of coffee for 230ml water + 100g of ice cubes. I use the same method above, but press directly over the ice cubes in a glass slowly. This cools it down quickly, and you can throw in a couple more without worrying too much about diluting it. For darker roasts I like to use a french press occasionally. 20g for 300ml. Very coarse grind - around 15-17 clicks from closed. Add the water, let bloom for 30 seconds, stir GENTLY, then brew for 6-7 minutes. Press SLOWLY... This is the best tasting coffee, but the aeropress is more convenient and has no sludge. I also got a Hario V60 for pourover - 20g for 300ml. Medium grind - around 10 clicks from closed. Add 30g water, let sit for about 30 seconds, then slowly pour the rest, never letting it soak through until it's dry. Takes about 2-3 minutes total. Unlike the french press, you have to sit there the whole time to pour, but it's worth it for light and medium roasts. Finally I have been doing cold brews overnight, and these are great with darker roasts. I use a medium-coarse grind, around 8-10 clicks. I just use my french press, about 22g of coffee for 300ml of water. I let the grinds soak up for about 10 minutes before giving it a good stir and putting it in the fridge for 8-10 hours. Never been disappointed by this method. So far my favourite beans are the Indonesian Sulawasi Toraja medium/dark roast. Only one I have been disappointed in was their Cuban Crystal Mountain light roast. I enjoy the sweetness but find it a bit too acidic for my tastes. I've tried this in the aeropress and V60 and both times found it a bit too tart. Maybe I need to tweak things with it...