Let’s talk coffee

[FunWithBass]

After buying various Aeropress coffer makers, and having recently broken the glass version and buying the stainless steel version which I really like, I am considering adding the manual grinder that they sell (for $200 ).

(I tried to post a link here but it did not work).

I like that the handle is easily removed and can be stored compactly on the grinder by way of magnets. It should fit inside the plunger device of the stainless steel coffee press for compact travel.

I also like that it can be operated by way of a compact rechargeable 1/4 inch hex drive electric screw driver.

Talk me out of it.

Since you asked us to talk you out of it, I would suggest you check out some of the reviews on the grinder before you buy it. The YouTube channel "My Coffee Show" has a video entitled "AeroPress Hand Grinder Tested: Pros, Cons & Brew Results" that you may want to watch.

 

[JC BASS 91]

For me and my wife, our standard is Folger's Black Silk. On week days, we drink it black in travel mugs on our way to work (well, we do that now, she worked from home from 2020 up until a couple of months ago, so didn't need the travel mug then). On weekends, she will use a sweet cream of some kind in it, and I use normal, dairy cream.

Occasionally, on a weekend, we might rotate in something different, just for a change. One example would be when me and the youngest went to see Weird Al. As part of the VIP packages we had, we each received a bag of "Weird Al Espresso". Not sure why, but one of those bags was ground coffee, and the other bag was beans. Either way, we would occasionally do some of that on weekends. We also will occasionally get a small tin of the McDonald's coffee from the store, the purple one. Black Rifle Coffee Company has also come through the pot a few times over the years. For the most part, we very much prefer the dark roast coffees.

 

[definenredefine]

I use an air popper. Small batches, 1/4 pound (113 g), but short roast time, about 5-6 minutes.

Like...for popcorn???

 

[pisces_bass]

Like...for popcorn???

Correct. It’s been repurposed as a coffee roaster.

 

[definenredefine]

Correct. It’s been repurposed as a coffee roaster.

Hmmm...intriguing...

 

[MJ5150]

I recently started roasting again now that winter is mostly over and outside temps are reaching 50F. Took a couple batches to dial it in but I found the sweet spot on an Ethiopian espresso blend. The past couple mornings I’ve been using a Moka Pot. So good.

View attachment 7448365

Nice one buddy. We've got a couple more weeks before we crank ours up again. Sisters and Trailhead got us through the winter as well as a local roaster, Odysea.

-Mike

 

[Hoochie Coochie Man]

Since you asked us to talk you out of it, I would suggest you check out some of the reviews on the grinder before you buy it. The YouTube channel "My Coffee Show" has a video entitled "AeroPress Hand Grinder Tested: Pros, Cons & Brew Results" that you may want to watch.

Too late.

I already ordered the massively over-priced Areopress manual grinder, (and a very inexpensive Skill rechargeable electric screw driver to turn it because I am lazy).

Feel free to ridicule me for buying an over-priced grinder which is sure to cause the molecular structure of the cell walls of the beans to be sheared in the wrong direction or some such thing that a Philistine such as I could never understand, resulting in the destruction of the delicate bouquet of the beans I buy at the grocery store.

I am now going to check out the review you were so kind as to inform me about.

Thanks!

Also, if I buy a coffee roasting machine can I use it to make popcorn instead of using it to roast coffee?

 

[VicDiesel]

I recently started roasting again

I appreciate good coffee but I'm not *that* fanatic. I'll just offer the observation that the actual coffee maker may be a very important factor. I've taken the same coffee grounds and used them in my coffee maker at home, and in various contraptions at work and elsewhere, and the home machine always tastes better by factors.

Technivorm Moccamaster.

Not cheap but fully worth it. No espresso, no froth, no timer, only an on/off switch. And it makes great coffee.

 

[FunWithBass]

Too late.

I already ordered the massively over-priced Areopress manual grinder, (and a very inexpensive Skill rechargeable electric screw driver to turn it because I am lazy).

Feel free to ridicule me for buying an over-priced grinder which is sure to cause the molecular structure of the cell walls of the beans to be sheared in the wrong direction or some such thing that a Philistine such as I could never understand, resulting in the destruction of the delicate bouquet of the beans I buy at the grocery store.

I am now going to check out the review you were so kind as to inform me about.

Thanks!

Also, if I buy a coffee roasting machine can I use it to make popcorn instead of using it to roast coffee?

The AeroPress manual grinder costs as much as my 1ZPresso ZP6 Special, but less than my 1ZPresso K-Ultra, so 'over-priced' will be for you to determine when you see how it performs. Keep in mind that there are manual grinders that cost a lot more.

There may be a break in period for the burrs (at least there was for the 1ZPresso grinders I have) where you will notice the grinds getting more uniformed/you have to adjust your grind setting for the same result. I am all for having another option for manual bur grinders that are already in the US for the purchase.

The upshot of good manual grinder is that you get a feel for how resistant a bean is to grinding which can help you tell the roast level of the bean. This information can inform you about what water temperature to use or how fine to grind the beans.

 

[Hoochie Coochie Man]

FunWithBass. Thanks for the info.

I have been using one of those small grinders with the spinning blade that you operate by pressing down on the clear top. I do not know by looking at the ground coffee if I am over, or under grinding it. I try different grind levels. I also don't buy just one or two different coffee types, I buy beans almost randomly. I would have to keep a log of what coffee beans I liked and and would still lack an objective measure of the degree to which it is ground. With a burr grinder I will at least have a consistent level of grind. I don't weigh the beans, even though I do have some scales around here somewhere that I could use, I just scoop one, and a partial measure of beans using the Aeropress scoop. As far as water temperature goes, I microwave municipal tap water until it just starts to boil, and pour it into the Aeropress. I have more than one way to measure the temperature accurately, but I neglect to do so.

I may eventually mend my ways to become a little more scientific about making coffee if it will garner better tasting coffee, but I will draw the line at roasting my own beans. As far as water temperature goes, I would have to buy a kettle with an adjustable temperature setting, but I would not trust that any kettle of this type would actually hat the water accurately without verifying it with a second trusted way of measuring it, (which I have). If my methods don't evolve it is not that important to me, but it seems that I have begun to fine tune coffee making quite a bit compared to how I did it pre-retirement days, when I had a cheap one-cup Black and Decker machine at home to make a mug for the drive to the office where a drip maker on a timer would have a full pot ready to go when I arrived.

 

[MJ5150]

The device with the single blade and the push top isn't actually a grinder. It shreds and cuts up the beans, it's not grinding them.

-Mike

 

[Hoochie Coochie Man]

That shows you what I know about this stuff.

 

[Hoochie Coochie Man]

I used my Aeropress stainless steel model this morning as usual, I used what Krups describes as a "Coffee and Spice Grinder" (and which MJ5150 probably more accurately refers to as a "shredder") and I intentionally shredded it much less than I usually do. Aside from less flavor, I also tasted less acidity. I also did not let the mixture steep very long before I pressed the plunger down.

I have on occasion with the same beans obtained a very good flavor by having the coffee finer, and allowing more time. before pressing. I think that using the Aeropress grinder will eliminate the variability in my process that has been caused by me not having a repeatable grind when I merely "chop" for a few seconds and take a look, and maybe chop some more, resulting sometimes in over grinding/chopping, and sometimes under grinding/chopping.

Since I have been regularly altering more than one variable, I am not able to identify what factors of the process affect the different taste I get from the same beans.

This leads me to ask if the acidity I taste is affected by how fine the beans are ground? Same question for time to steep, and water temperature?

I drink coffee from double-wall glass, stainless steel, or titanium instead of the old phthalate-laden plastic travel mug I used to drink from years ago.

Maybe I will be sipping coffee (with a raised pinkie grasp) from a fancy bone china tea cup like this someday.

 

[FunWithBass]

FunWithBass. Thanks for the info.

You are welcome.

I have been using one of those small grinders with the spinning blade that you operate by pressing down on the clear top. I do not know by looking at the ground coffee if I am over, or under grinding it. I try different grind levels. I also don't buy just one or two different coffee types, I buy beans almost randomly. I would have to keep a log of what coffee beans I liked and and would still lack an objective measure of the degree to which it is ground. With a burr grinder I will at least have a consistent level of grind. I don't weigh the beans, even though I do have some scales around here somewhere that I could use, I just scoop one, and a partial measure of beans using the Aeropress scoop. As far as water temperature goes, I microwave municipal tap water until it just starts to boil, and pour it into the Aeropress. I have more than one way to measure the temperature accurately, but I neglect to do so.

Going from a blade grinder to a burr grinder will definitely make your coffee more consistent in taste. It is probably the best investment brew wise. Weighing your beans and water can help with getting consistent results. You can make your coffee stronger or weaker simply by using less water or more water for the same amount of coffee. You could also keep the amount of water the same and use more coffee or less coffee (though there is a point where if you use too little coffee, the water will go around the coffee instead of through the coffee and your brew will not taste good). That is called the coffee to water ratio.

I started with a kitchen scale to weight my beans and water and that was a good start. I already had that scale. Over time, I found the scale did not respond quickly enough while I was pouring and it would mess up my ratio. I then bought a coffee scale that was more responsive and that solved my issue.

You might like my travel setup where I boil water in a glass measuring cup and then use a digital meat thermometer to tell what the temperature of the water is. I use a silicone Orphan Espresso Pico Travel Pouring Pitcher that allows me to pour slowly using one of the three flow settings (via picking one of three holes to use in a metal plate). I take my Timemore scale with me as well along with a non-breakable brewer of some sort. Adjusting the water temperature to your taste can turn bitter coffee to pleasant coffee. It can also help with extracting more from lighter roasted beans.

I have used more expensive scales and kettles, but right now I use a Timemore Black Mirror scale (v2 with the pour speed indicator) and the OXO electric pour over kettle.

I may eventually mend my ways to become a little more scientific about making coffee if it will garner better tasting coffee, but I will draw the line at roasting my own beans. As far as water temperature goes, I would have to buy a kettle with an adjustable temperature setting, but I would not trust that any kettle of this type would actually hat the water accurately without verifying it with a second trusted way of measuring it, (which I have). If my methods don't evolve it is not that important to me, but it seems that I have begun to fine tune coffee making quite a bit compared to how I did it pre-retirement days, when I had a cheap one-cup Black and Decker machine at home to make a mug for the drive to the office where a drip maker on a timer would have a full pot ready to go when I arrived.

Keeping notes can go a long way in helping you make coffee you actually enjoy drinking. I keep notes and that helps me when I try a new coffee as I have a starting point to dial in a good cup. All that said, if you enjoy the coffee the way you make make it, don't change anything. I like hobbies that I can tinker with. Since the coffee cherry is a seasonal fruit, you cannot always get the same coffee year round (or from year to year) so I have found that by tweaking grind size, water temperature, ratio or recipe that I have a very good chance of having a good cup of coffee no matter what the beans are.

 

[MJ5150]

That shows you what I know about this stuff.

It's all good though buddy. You end up with a cup of coffee you enjoy and that's what matters, not how you got there.

-Mike

 

[Hoochie Coochie Man]

FunWithBass.

I like the scale you refer to. I am using a pyrex measuring cup in the microwave but I see they also sell a 360cc carafe that would be better. Using the stainless Aeropress 350ml is the perfect amount of water, so I would not use some features of that scale, but I like the USB-C charging. The kettles I find are not designed for the small amount of water that I heat to make one serving with the Aeropress.

I have that is known as a "partial immersion" glass lab thermometer, and a thermocouple type thermometer as well that are very accurate that I could use to monitor water temperature. Right now, I microwave 350ml of water until it just starts to boil, and by the time I actually pour it, it has cooled some, but I have not actually measured it.

Even though I own some items made from it, I can't bring myself to use any of the heat resistant silicone rubber products in the kitchen even if they are not known to contain plasticizers like other plastic food preparation equipment may have.

 

[FunWithBass]

FunWithBass.

I like the scale you refer to. I am using a pyrex measuring cup in the microwave but I see they also sell a 360cc carafe that would be better. Using the stainless Aeropress 350ml is the perfect amount of water, so I would not use some features of that scale, but I like the USB-C charging. The kettles I find are not designed for the small amount of water that I heat to make one serving with the Aeropress.

I have that is known as a "partial immersion" glass lab thermometer, and a thermocouple type thermometer as well that are very accurate that I could use to monitor water temperature. Right now, I microwave 350ml of water until it just starts to boil, and by the time I actually pour it, it has cooled some, but I have not actually measured it.

Even though I own some items made from it, I can't bring myself to use any of the heat resistant silicone rubber products in the kitchen even if they are not known to contain plasticizers like other plastic food preparation equipment may have.

You could boil the water in a Pyrex measuring cup and pour it into a steel gooseneck pouring kettle for precision pouring. I do that when I don't need the water temperature to near boiling. I have to preheat the pouring kettle since I cannot heat it directly. The upshot is that the pouring kettles weigh less than an electric kettle so you have more control of your pour. When I did need higher temperatures and use an electric gooseneck kettle for the job, I only fill it with as much water as I will need in order to keep it as light as possible and easy to pour. The water will also heat faster since there is less warter to heat in the electric kettle. Here are examples of the type of pouring kettles I am talking about (but there are many other brands/types available). The 'smart' kettle is actually an electric kettle, not a pouring/drip kettle.

 

[Hoochie Coochie Man]

FunWuthBass.

Since I am using the Aeropress I just pour directly (slowly) from the pyrex measuring cup into the cylinder with no apparent problem. I think what you describe is required for a pour-over, (funnel shaped filter holder placed on top of a mug?) which I have never tried. With the super-fine AeroPress I did not need a paper filter. I have done it with the regular metal Aeropress filter and I get some sediment, but I can tolerate that as well.

A warning to Aeropress users who use the metal filters.

I bought a super-fine filter to use instead of the standard one I had been using with my now broken glass model. I must have forgotten about it the third time I used the new stainless steel model when I ejected the spent coffee "puck" into the trash because I can't find it, and had to resort back to the regular filter. I ordered a replacement which my door bell camera shows was delivered just now as I type.

Aeropress is making a lot of money off me lately.

 

[FunWithBass]

FunWuthBass.

Since I am using the Aeropress I just pour directly (slowly) from the pyrex measuring cup into the cylinder with no apparent problem. I think what you describe is required for a pour-over, (funnel shaped filter holder placed on top of a mug?) which I have never tried.

You are correct. I forgot that you were just using the AeroPress.
I do mostly pour over with the occasional AeroPress and French press.

 

[coyoteboy]

Fun and cheap find:

Mazda branded miir pourigami @ the dealership while waiting on oil change.

$5+tax

Pic not uploading. Try again later.