Brew Your Own Coffee: Aeropress

Grind coffee beans
You should buy coffeebeans to get the most out from the coffeebeans. Coffee powder will not be as great.
I use grinder to grind the coffee beans when I make coffee. I grind it to be like that size of powdered Boncafe coffee or powdered starbuck coffee, but modified 1 or 2 step finer in my grinder. The grounds should be like sand.

It’s stated that too fine, you will create blockage and unable to push your brew. Too coarse, it will glush through and under extract.


For mine, the coarser the beans, the harder it is to press through the steel filter, hence, I have to take the plunge out and stir when I press. The finer the coffeebeans, the easier it is to pass through the aeropress because of steel filter. The finer the beans, it passed through the steel filter. Steel filter is easier to pass through.


It is also stated the finer you grind, the more surface area of the grounds you exposed, hence, faster extraction.  Therefore, tlhe coarser the coffee beans, the lesser the beans is extracted. The finer the coffeebeans, the more the beans is extracted.


If your coffee tastes overly bitter, you may be grinding too fine. If your coffee tastes watery and acidic, you may be grinding too coarsely.

Extracted from https://www.homegrounds.co/coffee-grind-chart/

For mine, I found that the coarser the beans, the beans is more bitter and better. The finer the beans, the coffee is very smooth, less bitter.

I use medium fine grind, hence, correct.

Extracted from https://www.google.com/amp/s/coffeehow.co/coffee-grind-chart/amp/

Bloom the coffee
The coffee beans need to be bloomed and let the grounds release CO2. Allowing coffee to bloom will enhance the favour, making it cleaner and more flavourful.

Reference:
https://perkcoffee.co/sg/back-to-basics-the-abcs-of-coffee-bloom/?gclid=CjwKCAiA1aiMBhAUEiwACw25MSQFd3y_p9FWm7R9vsgWY7ojQr5znoCs4-P8lG-vOjBwTAaOsssLuhoCncwQAvD_BwE

Temperature of Water

The hotter the water, the faster it extract compound such as oils, acid and caffeine. Higher temperature tougher to control the rate of 3xtraction, hence, can lead to over extraction.

Reference:
https://www.coffeebean.com/blog/our-coffee/water-and-coffee-understanding-how-temperature-affects-your-cup

Brew Time
The amount of time water is 8n contact with coffee grounds is important.
Over extraction – Brew time is too longUnder extraction – Brew time is too short.
https://www.ncausa.org/About-Coffee/How-to-Brew-Coffee

Ingredients

Measure and grind 4 tablespoon coffee beans

300 ml hot water

  1. Put 4 tablespoon of grounds and tamp the grounds.
  2. Invert areopress
  3. Heat hot water, wait for 45 seconds.
  4. Pour half (150 ml) hot water to bloom 20 seconds.
  5. Stir

You have to let the grounds release its CO2

Pour half (150 ml) hot water, stir and wait one minute.

Screw on filter cap and flip

  1. Press for 1 minutes

When it is difficult to press, internet teach to swirl the aeropress. I remove the plunge and stir the grounds. The coffee beans all together, hence, it is very difficult to press.

When pressing the aeropress and not every brew is being extracted, I will pull the plunge. When it is difficult to press, I will remove the plunge and stir. Internet teach swirl the aeropress. When there is hiss sound, I will remove and stir. It is common sense that when I remove the plunge, I will take a cloth to remove the beans and brew at the silicon of the plunge. I will repeat until all brew is extracted.

modified from

https://bluetokaicoffee.com/blogs/learn/inverted-aeropress-1

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