Bean_Believer wrote:For longer drinks, do you treat it the same as making an ? ie extracting the brew into a mug/cup of water already? More important to me however, is the 'temp' discussion. Please and thanks
![Very Happy :D](./images/smilies/icon_biggrin.gif)
Oh and then there's the 'grind'... I'm just never sure what to do
![Sad :(](./images/smilies/icon_sad.gif)
I've been 'feeling my way' with the help of this forum with the Aeropress in much the same way as the press-pot and now the espresso machine so my comments are more 'diaristic' than factual.
Try pouring boiling water into a cold cup then into your Aeropress.
I use an espresso grind and a double Swiss-Gold, this combination has given me consistent flavours, more so than the press-pot though I love the ease of the press-pot.
I don't like espresso but I do like the coffee that a machine produces, the Aeropress seems to be closer to a press-pot than an espresso machine though if you grind to espresso the distinction seems to move away from press-pot.
If you're confused, I didn't mean it, I'm confused.
The whole coffee thing changes with the merest subtleties, I just managed to prove to myself that I don't like beans that are more than 6 days old yet I'm told that some Italian coffee houses won't accept coffee unless the vendor guarantees the beans to be three months old.
Sort-of throws everything else out of the window for me using old beans.
I like the Aeropress now, it's a nice tool, pity the manufacturers don't offer more help like the difference inversion makes and of course the Swiss-Gold mod.
Hot-air-gun roasting.
French press.
Aeropress. Swiss Gold Modified.
Bialetti Venus.
MahlKonig Vario.