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
Oh and then there's the 'grind'... I'm just never sure what to do
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.