626 of 660 people found the following review helpful
Coffee the way you like it,
This review is from: AeroPress Coffee Maker (Kitchen)I did many hours of research into coffee makers before deciding on an Aeropress. I learned that several factors influence the coffee you end up with: the temperature of the water, the way the water mixes with the coffee, and how the coffee is extracted from the grounds. I found it difficult to find knowledgeable reviews of the various coffee machines, so I decided to take control of my coffee preparation. The aeropress allows you to control how hot the water is and how long you let it mix with the coffee.
The whole coffee making process is explained in the products instructions.
1. Insert a filter and some coffee into the unit. A coffee scoop and some filters are included with the aeropress, they recommend 1 scoop of coffee per cup.
2. Heat the right amount of water. Markers are printed on the side of the Aeropress to show the recommended amount of water for between 1 and 4 (the maximum) espresso shots. The manufacturers recommend water between 75 and 80 degrees. I don't know if this is correct, because I don't have a thermometer in the kitchen, and in any case, I'm not going to stick a thermometer in water to get it to a precise temperature. I boil water in my kettle and let the water sit for a set time before use. Alternatively, you could microwave the water for a set time. A bit of experimentation and you'll find how hot you like the water. I agree with Aeropress that boiling hot water extracts unpleasant flavors.
3. Mix the water with the grounds. The grounds are immersed in water, much like in a french press, but the manufacturers recommend letting the water sit for no more than about 10 seconds. I find that this is about right, but you can experiment and decide for yourself.
4. Insert the plunger and push the water out of the Aeropress. You press the plunger down so that it extracts the water from the grounds over about 20 seconds. The Aeropress needs to be on a strong and stable container, such as a mug, for this part of the process. Pressing the plunger requires a bit of strength if you are making more than one espresso shot. You'll need to press down for about 20 seconds.
5. Drink up, or dilute the espresso shot(s) for American coffee or mix them for cappuccino, or whatever.
I am very happy with the Aeropress. It makes great tasting coffee. It's easy to clean and inexpensive. In my opinion the aeropress is superior to french press or manual drip percolator coffee. It is not as convenient as a machine but I'm willing to spend the effort for good coffee.
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Showing 1-10 of 38 posts in this discussion
Initial post: Aug 5, 2008 11:19:16 AM PDT
George Michael USA says:
I know it's a typo but .. it's 175-180 degrees ;-)
In reply to an earlier post on Aug 9, 2008 10:24:08 AM PDT
J. Boyd says:
P.A. Cook meant Celsius. 80 degrees C is 175 degrees F.
In reply to an earlier post on Nov 24, 2008 8:34:17 PM PST
P. A. Cook says:
I did indeed mean Celsius, thanks for the note.
In reply to an earlier post on Jan 22, 2009 4:07:16 PM PST
Lester Piggott-Smith says:
I don't know how much difference a few degrees makes, but Aeropress says they did a lot of testing using different temperatures and the actual ideal range is 165 - 175 degrees Farenheit.
Posted on Feb 26, 2009 3:34:04 PM PST
G. Wood says:
"In my opinion the aeropress is superior to french press or manual drip percolator coffee. "
i haven't tried it, but i already know it's certainly not superior to a press, as the paper filters will trap much of what passes through a press' filter (the oils, for one) - which contains quite a bit of the flavor complexity. Not to mention affecting the body.
In reply to an earlier post on Mar 2, 2009 7:57:31 AM PST
Ann Jun says:
I'd also hate to say superior, but in my case, I'd be inclined to say different, rather than inferior or superior.
I appreciate the different experiences you get from french press vs. aeropress, since the different methods can bring out rather different nuances from the beans. I've found that certain coffees are better in one as opposed to the other, because the chocolate notes might come out better in one, but the smokiness in the other.
Posted on Apr 24, 2009 7:48:17 AM PDT
How many cups does it make at once it does not specify?
Posted on May 1, 2009 5:35:16 PM PDT
Thank you P.A. Cook. Well done. Have you made a batch with water around 90 degrees Celsius? If you have, with what results and any advice.you wanted to pass on. And, ............. have you used cold water and let it sit overnight before pressing?
In reply to an earlier post on May 11, 2009 11:13:01 AM PDT
Last edited by the author on May 11, 2009 11:17:42 AM PDT
"i haven't tried it, but i already know it's certainly not superior to a press, as the paper filters will trap much of what passes through a press' filter"
The paper filter removes much of the cafestol in coffee:
"Cafestol, a compound found in coffee, elevates cholesterol by hijacking a receptor in an intestinal pathway critical to its regulation, said researchers from Baylor College of Medicine in a report that appears in the July issue of the journal Molecular Endocrinology. In fact, cafestol is the most potent dietary cholesterol-elevating agent known, said Dr. David Moore, professor of molecular and cellular biology at BCM, and Dr. Marie-Louise Ricketts, a postdoctoral student and first author of the report. Cafetiere, or French press coffee, boiled Scandinavian brew and espresso contain the highest levels of the compound, which is removed by paper filters used in most other brewing processes."
Posted on May 11, 2009 11:17:04 AM PDT
"I don't have a thermometer in the kitchen, and in any case, I'm not going to stick a thermometer in water to get it to a precise temperature. I boil water in my kettle and let the water sit for a set time before use."
For people who have a thermometer, this is actually very easy. The first day I microwaved 4 ounces of water (for 2 shots of espresso) in intervals and took the temperature in between. I came to the conclusion that 60sec was about right. I confirmed that the next day and voila, never have to measure the temperature again. (I do 1min 45sec for 8 ounces of soymilk to froth for a latte afterwards).
All in all, 3 minutes later you have a great latte or cappuccino, it's great!