Coffee – Part 5
There's a new way of making coffee, which combines the best points of filter coffee and French press. You call the AeroPress, and its made by the same people that make the flying ring toy, Aerobie thing.
A French press allows maximum contact between water and soil, which gives good flavor extraction. Pushing the plunger forces water through the ground that gets the taste a bit 'more. The disadvantage is that the forces of all the tiny particles of coffee that are too small to be stopped by the plunger in a fine suspension. This causes some problems. First of all, you get the coffee cloudy with a layer of mud on the bottom. This is mainly a cosmetic thing. Secondly, the water remains in contact with the ground so that the extraction process continues. This means that the oils are extracted from the beans more bitter, resulting in bitter coffee. Furthermore, the oils tend to float, so the first thing to pour into the cup are oils.
amaro
drip or filter systems are other problems. Few, if necessary, get the coffee hot enough to extract the good taste (should be about 190 degrees Fahrenheit, not hot.) Moreover, the water rarely stays in contact with coffee for registration of 4 minutes before drips into the pot. These problems can be partially fixed by manually pouring hot water over coffee in a cone of filter, but still the problem of timing. On the positive side, when the drops of coffee in the pot, it is crystal clear because it was filtered and the extraction is done.
The AeroPress looks like a giant (2 inches in diameter!) Syringe, perforated plate with a black finish. To use, you first need to unscrew the plate in black, put a paper filter and replace it. These filters 350, and 350 is only € 4. Then, you get up on top of the cup and add coffee grounds (a regular drip grind works best). Here is where things get strange, because it is going to break all the rules that I just listed above. He pours water into 170 degrees, and stir for 10 seconds with the paddle included. Thats too cold and not long enough, but believe me, it works. Next, insert the piston and push your cup of coffee. You have just made between 1 and 4 shots of espresso, depending on the amount of water and coffee. The scoop of coffee on hand at the condition also holds a standard espresso shot if you want to divvy them. I shot all four in my cup, and top with hot water to make a giant American. Cleanup is a matter of unscrewing the plate holes blacks, going in the basket, and pushing the plunger in the rest of the way, it seems that the disk of coffee. A quick rinse and you're ready for BREW again.
OK, so if you break the rules, because it makes a good coffee? Well, there are a couple of reasons. First, you use a lot of coffee. This means that you get good extraction of flavor before extracting the oil bitter. Many people do not realize that using too little coffee grounds makes coffee thin and bitter, because you end up pulling out all and only the good flavors. Second, you push your coffee through a paper filter, so that clears and stops extracting. Finally, remember how I said that the oils obtained bitter extract float up? AeroPress coffee from a drip from the bottom *. * Back in the oil indefinitely puck coffee after pushing the piston down is not, in my cup.
There is a video that shows in use at the site AeroPress (google it!). They can also be purchased from Amazon, and MoreCoffee.com
Related posts: