Grinders influence the flavor of the brew from espresso machines, but not from the AeroPress. With the AeroPress, the effect of grind is only that finer grinds will deliver a stronger brew for your money. But you can also get that by using more coffee. When using fine grinds, you must press gently and allow more time. If you press hard, the bed of coffee will be compressed and block the flow. I like to press into a clear glass mug and press barely hard enough to make a slow trickle of coffee into the mug. Pressing takes about a minute.
FAQ
- previous post: Dear Alan, I've recently purchased an Aeropress and love the original Aeropress recipe (80C water, 10s stir, dilute in cup) since it always turns out very sweet. You've mentioned that a Brix meter is the way to go. Would you recommend a combination of Brix, TDS and pH measurements rather than just a Brix meter? I'm guessing that this should be able to log out influences of grind, temperature, time, etc to the acidity, sweetness, nuttiness, etc in a more rounded fashion. The intent is to make a recipe which is balanced on all fronts – fruit, nut, chocolate, spice, etc. Thanks a ton, Atig – From Atig B.
- next post: Hi – been using my Aeropress for almost 8 years now, and there is something I've always wondered about, but never even thought to look for a place to ask until I found this page while looking for a replacement seal and chamber. So, the question, I understand the concept of the Aeropress is about pushing the water through the grounds rather than, as with French press, pushing the grounds through the water. What I notice though, is that, after stirring, the majority of the coffee grounds are floating at the top of the chamber. When pressing, they only flow down with the water level so most do not get the water pushed through them. Is this how it is supposed to work or am I missing something or setting it up incorrectly? – From Matthew E.