Quick post... I tried Jeff Verellen's AeroPress technique, or at least as best as I could understand it from the description on the WAC website, and my significantly lower skillset than Jeff.
17g grounds
270g water
Threw away the last approx 50g of brew slurry rather than pressing it into the cup - and also lost some in absorbtion.
I suppose I didn't quite follow the recipe, as my brew water began at around 95C rather than 80C.
Result
TDS 1.24%
Extraction Yield: 15.0% (based upon ending up with 205g of coffee in the cup. But I'm not exactly sure whether I should be using 205g or 270g in the formula, for reasons stated in my previous blog post.
I enjoyed it. It wasn't stunning, but I enjoyed tasting the higher TDS than I've been achieving over the past few days. A while back there was a brief discussion regarding whether it is possible to taste the level of extraction. I think you can, because there was something lacking from this brew... despite the TDS being 'in the zone'. It tasted of good coffee, wasn't bitter, had a decent body and mouthfeel, but was just... erm... 'simple'. Not complex. I couldn't pick out much. It didn't linger on the lips - vanishing quickly and leaving nothing to remember I had ever tasted it.
But this was just one attempt, and one attempt isn't enough to judge - it's only enough to record my findings so I have something to compare with upon the next attempt.
Have you considered that because you used a different temperature of water to the creator of the technique you ended up with a result vastly different to what impressed the judges so much?
ReplyDeleteYep, that and a stack of other things, Gary :) Like I said, this one attempt means nothing, and certainly isn't in any way meant to be an assessment of Jeff or his technique... only my own attempts to replicate it.
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