1:20 Coffees to be brewed Colombian Finca Tamala, Honduran Santa Barbara, Pacas 1:55 Starting out advice, stick with one coffee 2:55 Intro to starting brewing 3:35 Cupping - 11g coffee, fine grind, 180 g water 4:25 Brewed cup types 4:55 Brews should taste similar 5:15 Difference between Chemex, V60,Kalita 5:53 Ingredients of coffee 6:25 Roasts 6:45 Water 7:55 Ingredients of coffee - filter paper 8:30 Refractometer 9:45 Dirty equipment 10:42 Aeropress - paper filter 11:10 His shop brews 150-200 Aeropress in five hours Saturday 11:34 14 g coffee 200 g water 11:45 Immersion vs. drip, adjust dose (less for drip, more for immersion) 12:42 back to Aeropress brewing 13:00 Grinding for Aeropress 13:45 Aeropress filters, paper vs. metal 14:39 Water temperature, 93C in Aeropress 15:10 Water in, stir to get grounds wet, cap, one minute timer starts; stir at end of minute 15:40 Stirring and extraction 16:00 EK-43 vs Porlex Mini 16:40 Stirring and pressing; inverted method 17:22 Pressing method 17:35 Stirring method 18:15 Grind size by brew method 18:45 Dialing in grind size 20:25 Grinding and coffee region 20:55 Roasting way off 21:05 Back to brewing, transfer containers, refractometer usage 22:20 Extraction syringe filters affect TDS readings 23:15 Extraction results using CoffeeTools 24:40 What to do with the results, stirring really affects TDS 25:15 Numbers is one thing, taste is a different thing, taste 25:35 What to do with the taste results 26:50 You must buy a refractometer, Perger reference 26:50 Refractometer recommendations 27:50 Aeropress summary/recomendations 28:45 Laser thermometer - comparing two cups, how to get them to the same temperature 30:50 Doing a Hario brew 30:10 Effect of paper filter types 30:40 Rinse the paper filter, pre-heating 32:00 Lose a lot of temperature during brewing 32:25 Normal way he makes coffee at home 32:55 Struggles with Chemex 33:15 How much coffee: 65 g / l 33:40 EK Grinder setting 34:45 Chaff, sieving to get rid of chaff 35:40 Water, kettles, induction heating 35:20 Pouring, bloom, brew the same way all the time and adjust the grind accordingly 37:55 Pouring is stirring 38:55 What happens during blooming 40:15 Very precise scale, Acaia scale, isolation, evaporation 41:35 Not concerned about evaporation, but use the end result to calculate extraction 42:55 Beginning vs. end of brew 43:25 Stir the brew before you serve it 43:55 Low temperature brewing 45:15 Squeezing the filter 45:40 Refractometry ... 46:32 Flat coffee bed after brewing 47:10 Americanos vs. filter coffee, coffee shots 47:55 One good Americano 48:45 Favourite hand grinders 49:25 Cold brewing (dislikes it, everything tastes the same) 50:40 Hario summary 51:05 Pouring hot coffee over ice 52:00 Overall summary
One thing I would say on the Aeropress regards your comment about leakage around the edges. If you will measure the diameter of the paper filters dry and when fully wetted, you will find that, like most things, they expand after the fibers imbibe water. Therefore, I recommend that the filter be thoroughly wet before it is placed in the end-cap holder and smoothed out so that it optimally covers the available area. Then after that is achieved, it the end-cap should be screwed into the cylinder. This will ensure that the perimeter of the cylinder wall optimally contacts the paper filter and forms a compressive seal. The way you did it in the video, clamping the dry filter into the cylinder and then wetting it, will result in less than optimal sealing at the edges and wrinkles in the surface of the filter following wetting as you did it after clamping. Another amazingly informative video. Thanks
Nacimiento is one of my favorite coffees. Tastes like a chocolate covered cherry. TW roasts very light as with most European roasters. The coffee almost tastes like tea. All of his testing definitely seems to have paid off as that is as close to perfect coffee as I've come. One of the top roasters in the world.
Thanks for this great video, I would like to add a couple of comments. AeroPress does not have gap (area where coffee is not being filtered if filter is inserted correctly and tightened down appropriately) hold up to light to confirm. Also, Porlex manual burr grinder does give very consistent grind, check to confirm by spreading grounds on sheet of paper and comparing with other grinders.
The AeroPress definitely lets pass tiny particles into the yielded beverage. If you have a glass cup, just look at the bottom under a light passing through, and you will observe how many of these particles end up in the cup. It's quite obvious. If you don't have a see-through cup, look at the bottom of your cup when there's only little beverage left in the cup. You'll also see them.
Thanks Tim! I alleviate the 'mountain' by using the the supplied Aeropress paddle in a sweeping motion rather than a stir. I prefer the Able disk after trying several brands, and while I have the new Able 'fine' disk, it's harder to keep clean than the coarser one... both get cleaned with a common nail brush. Cheers!
This is a very interesting video, thanks Tim for taking the time to do that. It's a very good grounding in brewing coffee, I just wish you could recommend a cheaper piece of kit than the refractometer ;-).
For a cheaper alternative: you can use a BRIX meter and then apply a formula for calculation in order to convert the data to (albeit perhaps less accurate) information on extraction levels. You might get what you pay for, but it is a cheaper start and can be fun. You can get them on Ebay for about 25-30GBP incl. shipping. Links: www.coffeed.com/viewtopic.php?f=17&t=2489 coffeegeek.com/forums/coffee/machines/372185?LastView=1227065615&Page=1 The second link has a post by Alan Adler himself (inventor of the Aeropress) Hope this helps a little ...
Thank you Tim for the detailed discussion and tips. Can I ask why the high doses for your brewing methods? Is there any benefit to a higher dose versus a similar TDS at a lower dose and finer grind? 5 grams of extra coffee quickly adds up and can get expensive or wasteful. The SCAA recommends 55 g/L ± 10% which at the higher end of the spectrum equals to 60.5 grams.
I have a question in terms of cupping, especially with finer grounds! Doesnt the coffee get heavily over-extracted if you let the grounds sit in the cup with water for 10 minutes? When brewing are consearned we learn that for a certain ground so and so many minutes are important to avoid over extractions, especially when fines are involved!
Hey I actually had a similar question before, I don't know if you found out the answer yet, but my understanding is that grounds stop extracting after a certain point.
You can extract about 30 % of a coffee bean but with most brewing methods / grinders we have today we prefer a range between 18-22% sometimes more. But it is very difficult to reach high extractions with a normal brewing device
Very good instructions... Now, what about "CinemaScope" instead of periscope...? the constrained video angle get tiresome after a few minutes... Come on ...do it for the viewers!!!
1:20 Coffees to be brewed Colombian Finca Tamala, Honduran Santa Barbara, Pacas
1:55 Starting out advice, stick with one coffee
2:55 Intro to starting brewing
3:35 Cupping - 11g coffee, fine grind, 180 g water
4:25 Brewed cup types
4:55 Brews should taste similar
5:15 Difference between Chemex, V60,Kalita
5:53 Ingredients of coffee
6:25 Roasts
6:45 Water
7:55 Ingredients of coffee - filter paper
8:30 Refractometer
9:45 Dirty equipment
10:42 Aeropress - paper filter
11:10 His shop brews 150-200 Aeropress in five hours Saturday
11:34 14 g coffee 200 g water
11:45 Immersion vs. drip, adjust dose (less for drip, more for immersion)
12:42 back to Aeropress brewing
13:00 Grinding for Aeropress
13:45 Aeropress filters, paper vs. metal
14:39 Water temperature, 93C in Aeropress
15:10 Water in, stir to get grounds wet, cap, one minute timer starts; stir at end of minute
15:40 Stirring and extraction
16:00 EK-43 vs Porlex Mini
16:40 Stirring and pressing; inverted method
17:22 Pressing method
17:35 Stirring method
18:15 Grind size by brew method
18:45 Dialing in grind size
20:25 Grinding and coffee region
20:55 Roasting way off
21:05 Back to brewing, transfer containers, refractometer usage
22:20 Extraction syringe filters affect TDS readings
23:15 Extraction results using CoffeeTools
24:40 What to do with the results, stirring really affects TDS
25:15 Numbers is one thing, taste is a different thing, taste
25:35 What to do with the taste results
26:50 You must buy a refractometer, Perger reference
26:50 Refractometer recommendations
27:50 Aeropress summary/recomendations
28:45 Laser thermometer - comparing two cups, how to get them to the same temperature
30:50 Doing a Hario brew
30:10 Effect of paper filter types
30:40 Rinse the paper filter, pre-heating
32:00 Lose a lot of temperature during brewing
32:25 Normal way he makes coffee at home
32:55 Struggles with Chemex
33:15 How much coffee: 65 g / l
33:40 EK Grinder setting
34:45 Chaff, sieving to get rid of chaff
35:40 Water, kettles, induction heating
35:20 Pouring, bloom, brew the same way all the time and adjust the grind accordingly
37:55 Pouring is stirring
38:55 What happens during blooming
40:15 Very precise scale, Acaia scale, isolation, evaporation
41:35 Not concerned about evaporation, but use the end result to calculate extraction
42:55 Beginning vs. end of brew
43:25 Stir the brew before you serve it
43:55 Low temperature brewing
45:15 Squeezing the filter
45:40 Refractometry ...
46:32 Flat coffee bed after brewing
47:10 Americanos vs. filter coffee, coffee shots
47:55 One good Americano
48:45 Favourite hand grinders
49:25 Cold brewing (dislikes it, everything tastes the same)
50:40 Hario summary
51:05 Pouring hot coffee over ice
52:00 Overall summary
Many thanks for this very useful timing!
One thing I would say on the Aeropress regards your comment about leakage around the edges. If you will measure the diameter of the paper filters dry and when fully wetted, you will find that, like most things, they expand after the fibers imbibe water.
Therefore, I recommend that the filter be thoroughly wet before it is placed in the end-cap holder and smoothed out so that it optimally covers the available area. Then after that is achieved, it the end-cap should be screwed into the cylinder. This will ensure that the perimeter of the cylinder wall optimally contacts the paper filter and forms a compressive seal.
The way you did it in the video, clamping the dry filter into the cylinder and then wetting it, will result in less than optimal sealing at the edges and wrinkles in the surface of the filter following wetting as you did it after clamping.
Another amazingly informative video. Thanks
I find myself constantly fascinated by the things people are using periscope for. What a great use of this new app. Very inspiring.
Your videos just keeps giving. Every time i notice a new detail i did not understand the importance of the last time i watched. Thank you
"ask Matt Perger, that's better.. " I lol. Huge thanks for the video TIm!
Great video, tons of information. Thank you for sharing your wisdom with the public Tim, you're a good man.
Nacimiento is one of my favorite coffees. Tastes like a chocolate covered cherry. TW roasts very light as with most European roasters. The coffee almost tastes like tea. All of his testing definitely seems to have paid off as that is as close to perfect coffee as I've come. One of the top roasters in the world.
Thanks for this great video, I would like to add a couple of comments. AeroPress does not have gap (area where coffee is not being filtered if filter is inserted correctly and tightened down appropriately) hold up to light to confirm. Also, Porlex manual burr grinder does give very consistent grind, check to confirm by spreading grounds on sheet of paper and comparing with other grinders.
The AeroPress definitely lets pass tiny particles into the yielded beverage. If you have a glass cup, just look at the bottom under a light passing through, and you will observe how many of these particles end up in the cup. It's quite obvious. If you don't have a see-through cup, look at the bottom of your cup when there's only little beverage left in the cup. You'll also see them.
Thanks Tim! I alleviate the 'mountain' by using the the supplied Aeropress paddle in a sweeping motion rather than a stir. I prefer the Able disk after trying several brands, and while I have the new Able 'fine' disk, it's harder to keep clean than the coarser one... both get cleaned with a common nail brush. Cheers!
ok, you've convinced me, I'm (finally) gonna get a refractometer for myself. Also thanks again for sharing your knowledge.
What I think is worth baring in mind is the fact that higher levels of heat affect the tannins in coffee.
fantastic videos! thank you! Maybe you could turn the camera in the next one 90° to have a bigger picture!
Nice video!
Very informative, thanks.
This is a very interesting video, thanks Tim for taking the time to do that. It's a very good grounding in brewing coffee, I just wish you could recommend a cheaper piece of kit than the refractometer ;-).
+Joseph Larkin digits from refracotmeter are great! but you still have toungue to say wether the coffee is good or not :) so i'd recommend tasting :)
For a cheaper alternative: you can use a BRIX meter and then apply a formula for calculation in order to convert the data to (albeit perhaps less accurate) information on extraction levels. You might get what you pay for, but it is a cheaper start and can be fun. You can get them on Ebay for about 25-30GBP incl. shipping.
Links:
www.coffeed.com/viewtopic.php?f=17&t=2489
coffeegeek.com/forums/coffee/machines/372185?LastView=1227065615&Page=1
The second link has a post by Alan Adler himself (inventor of the Aeropress)
Hope this helps a little ...
Thank you Tim for the detailed discussion and tips. Can I ask why the high doses for your brewing methods? Is there any benefit to a higher dose versus a similar TDS at a lower dose and finer grind? 5 grams of extra coffee quickly adds up and can get expensive or wasteful. The SCAA recommends 55 g/L ± 10% which at the higher end of the spectrum equals to 60.5 grams.
i just prefer a stronger cup than what you get with lower dose
I have a question in terms of cupping, especially with finer grounds! Doesnt the coffee get heavily over-extracted if you let the grounds sit in the cup with water for 10 minutes? When brewing are consearned we learn that for a certain ground so and so many minutes are important to avoid over extractions, especially when fines are involved!
Hey I actually had a similar question before, I don't know if you found out the answer yet, but my understanding is that grounds stop extracting after a certain point.
You can extract about 30 % of a coffee bean but with most brewing methods / grinders we have today we prefer a range between 18-22% sometimes more. But it is very difficult to reach high extractions with a normal brewing device
As time passes and the water temperature decreases, so does the rate of extraction in proportion.
Very good instructions...
Now, what about "CinemaScope" instead of periscope...? the constrained video angle get tiresome after a few minutes...
Come on ...do it for the viewers!!!
big thanks and my blessing from indonesia.subscribed!