Originally posted by 525E575754546E425F5E53310 link=1243048610/1#1 date=1243129877
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

Originally posted by 7A5E575754546E7A5E425C5E310 link=1243048610/3#3 date=1243133406
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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