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  • Hows this?

    Very early morning Kyocera/Aeropress grind session:

    before we start, let me start the track that I was listening to so you get the "full experience"
    FAT FREDDYS DROP: heres a track to set the mood press play, sit back and enjoy the read.
    [media]http://www.youtube.com/watch?v=HGfsf-d1aDc[/media]

    Grinder:  Kyocera Ceramic Manual Grinder
    Dose:  14 grms (fill to cover the internal fins)
    Grind: 5 clicks
    Cup:  Aeropress- water lvl to the middle of one

    Clockwise from left to right (the pucks and cups) see pics below:

    1) Coffeesnobs:  Espresso WOW, roasted 3rd Feb, frozen 7th Feb, defrosted 2 days ago.  And I  use the term very loosely, effective age: 6 days

    2)some Columbian (?), roasted 4 days ago

    3)Di Bella:  SO El Salvador RFA (a roast that Tim Adams was trialing for the WBCs),  roasted 11th Feb, frozen 14th Feb, defrosted 2 days ago.  Effective age: 5 days

    4)Ethiopian Yirgrchaffe gr2 roasted 4 days ago

    The fun part .. TASTING NOTES
    Now you have to excuse me here, this is my first attempt to consciously write down what I am tasting here.

    Now I did this session one cup at a time, each time reboiling the kettle and letting the temp of the water cool down to 92 degrees before pressing.  First cup, Espresso WOW.  Never fails to please.  Thick Crema in the brew chamber, very complex blend, with syrupy mouth feel.  I tasted blueberries.  Next, the Columbian, after another 2mins grinding .. pressed it .. and I tasted a coffee .. lol balanced is the best word I can come up with.  Now Im thinking, not only do I get to my own private cupping session, I get to do my upper body workout at the same time.   Another grind later:

    Next, the SO El Salvador RFA .. citrus, lemon zing becomes more apparent as the liquid cools.  Nice mouthfeel.  From memory, this usually has more body than todays tasting .. maybe because Ive now got direct comparisons with the other brews.  Sip here, sip there .. mmm  YUMMY .. ... ok .. back to the gym ... grind grind grind .. left handed this time- gotta make it a balanced workout right.

    And finally the Ethiopian Yigrachaffe:  loads of body, The smell of these beans whole is amazing chocolate caramel.  The pressed solution:  Yummy, wicked lingering aftertaste.  Full mouthfeel yet bright and clear flavours.

    By this time Im flying higher than Beanflyings kites .. not sure what the hell Im tasting, but sipping each brew .. noticing differences, but not having the vocabulary to describe them   (is that Arabinoseness Im detecting Luca  ; )  .. All I know is .. it was YUMMY and heaps of fun.  (how many time can I use the word yummy)

    Also now feel ready to compete in the next Kyocera Grind Olympics .. a good intense workout .. getting good speed up  

    The PICs:



    [img]
    http://img196.imageshack.us/img196/457/midnighttest03.jpg[/img]

    [edit] to add that I should explain the pics above are to show the syrupy viscosity of the brew .. not the crema :P

  • #2
    Re: Hows this?

    wat happened to the crema?? is the one with hardy any the taisty one?

    Comment


    • #3
      Re: Hows this?

      Its aeropress, so not strictly "espresso". Regardless, Im sure its a fantastic brew – once I go a little crazy again and willing to spend more money on coffee equipment, Ill definitely be getting a kyocera and some form of portable espresso machine ("twist", presso, aeropress) for on the go.

      How much of the syrupiness is the brew, and how much is your saliva! :P

      Comment


      • #4
        Re: Hows this?

        Dennis always describes the Aeropress brew as Americano style coffee

        KK

        Comment


        • #5
          Re: Hows this?

          My wife prefers her coffee made in the Aeropress.

          Comment


          • #6
            Re: Hows this?

            Originally posted by 525E575754546E425F5E53310 link=1243048610/1#1 date=1243129877
            wat happened to the crema?? is the one with hardy any the taisty one?
            I took the pic after I had made all the shots ... ie .. grind/press, grind/press, grind/press, grind/press ...  by the time the last one was made 8-10 mins would have elapsed, you can see how much of the first one I had sipped and each have cooled down varying degrees.

            The order of the brews in the First post: (clockwise starting from the left) .. 1) Espresso WOW, 2) Columbian, 3) El Salvador RFA, 4) Yirgacheffe

            The order of the Bean bags in the background: 1) Columbian (dark roast) 2) Yirgacheffe (in the Di Bella bag, but not from Di Bella) (Medium-dark roast)  3) the RFA El Salvador (these are from Di Bella) (Light roast) and finally 4) Andys Espresso WOW (Coffeesnobs) (Medium roast)

            Crema:  when pressed through the Aeropress (think filtered through paper), the bubbly stuff produced doesnt persist like espresso Crema.  I would guesstimate that this is because the paper would filter out some of the stuff which helps hold together the crema bubbles.  I took the photo a few minutes after the last shot and most of it had gone.  Heres a photo taken straight after pressing  (Coffeesnobs Espresso WOW):


            You can see more photos of Aeropress/Kyocera experiments in the main Kyocera thread:
            http://coffeesnobs.com.au/YaBB.pl?num=1240128496

            Originally posted by 41585F564442505C310 link=1243048610/2#2 date=1243132704
            Its aeropress, so not strictly "espresso". Regardless, Im sure its a fantastic brew – once I go a little crazy again and willing to spend more money on coffee equipment, Ill definitely be getting a kyocera and some form of portable espresso machine ("twist", presso, aeropress) for on the go.

            How much of the syrupiness is the brew, and how much is your saliva! Tongue
            Yes, did I say Yummy ... very tasty too.   The syrupiness Im describing is the brew .. as I cleanse my palate with warm green tea prior to tastings.  The warm green tea cleanses the palate, as well as opens the tastebuds.  

            Originally posted by 7A5E575754546E7A5E425C5E310 link=1243048610/3#3 date=1243133406
            Dennis always describes the Aeropress brew as Americano style coffee

            KK  
            I understand what you are saying here KK, .. Ive been experimenting and have come up with a formula which I think is closer to espresso in terms of "density" than what I would call Americano.  

            This is the formula Ive been using:  14 grms to 60 mls
             The 14 grms ground finer than the recommended "fine drip" grind than I think most use with the Aeropress. Next Ill be experimenting with updosing this formula

            The dosing is really easy to do with the Kyocera - Aeropress combo.

            Fill the Kyocera so you just cover the fins as in this pic:  And use water to the middle of the 1 of the aeropress.


            The resultant solution,  I dilute with hot water 1:3 to make a long black (this is what I would call americano style).  I find adding milk to this diluted solution better than adding milk straight to the shot.  This is because Im using cold milk straight from the fridge.  Adding the water brings the temp back up.

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