Hi folks,
I was wondering whether anyone could give me advice on how to use these things (assuming that anyone does in fact still use one and hasn't banished it to that dusty cupboard in the corner along with the sandwich toaster and Soda-Stream since their Aeropress arrived )
I've had one for a few years but it only gets used when the espresso machine is unavailable and I've never really been sure I'm using it correctly. The problem is I seem to be miles away from the Golden Rules in order to be able to get anything out.
Eg, when using a swissgold filter (or other permenant basket) instead of a paper filter in an ordinary filter brewer, it's just the same as for the paper but with a slightly coarser grind. And I've seen reviews (eg @ sweet marias) that recommend using that same grind with the one-cup.
If I use that grind though, it just chokes and next to nothing comes through in any reasonable time. Which is even more strange when I am just using one scoop (~7 g) of coffee for the 250 mL of water that the one-cup holds. This works out to about half of the 55 g of coffee to one litre of water rule-of-thumb.
With no coffee in the basket, the water takes about 30 seconds to filter through, which seems quite long enough already to me to avoid the water in the hopper from cooling too much. Therefore the grind needs to be coarse to avoid slowing it down any further. But then using a coarse cafetiere grind will result in the coffee being under-extracted no ???
I'd be interested to know what amount and grind of coffee other TMCers are using with their one-cup, and how long it takes to come through. Thanky ta.
Phil