What Should Be the Grind Size for AeroPress Standard Brewing Method? Introduction to AeroPress Coffee Extraction Techniques

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style).

The author previously compared the grind size when using the inverted method with the AeroPress. However, we know that in addition to the inverted method, the AeroPress can also be used with the standard pressing method for brewing. After all, the standard pressing method is the officially recommended way to use the AeroPress! So if we use the standard pressing method for brewing, how much difference will different grind sizes make?

Standard Pressing Method

Unlike the inverted method, which involves inverting the device first for steeping and extraction before pressing out, the standard pressing method involves placing the AeroPress directly on the server for brewing and steeping, then using the plunger to press out the coffee liquid.

When using the standard pressing method for extraction, although the flow rate is relatively slow, the phenomenon of water flowing out during pouring will still occur, which is what we usually call "runoff."

During brewing, the standard pressing method feels like a flat-bottomed pour-over dripper to the author. The main difference is probably that the drainage speed is relatively slow if no pressure is applied. Unlike the inverted method, when the plunger is pressed down, it mainly compresses air and does not directly contact the coffee liquid, so the rubber ring on the plunger has less impact on the coffee flavor.

Bean Information

The bean accompanying our experiment today is [FrontStreet Coffee Panama Washed Mariposa]. This bean variety is composed of 70% Geisha and 30% Caturra and Catuai. Light-medium roasting can preserve its floral and fruity aromas. This bean will have citrus and jasmine flower aromas, as well as flavors of honey peach, citrus, honey, and tea fragrance.

FrontStreet Coffee Washed Mariposa

Country: Panama
Region: Boquete
Altitude: 1600 meters
Processing method: Washed
Variety: 70% Geisha, Caturra, Catuai
Roast level: Light roast

Experiment

The author chose three grind sizes to make using the standard pressing method: BG 5M (60% pass rate through China standard #20 sieve), BG 5R (58% pass rate through China standard #20 sieve), and BG 6M (47% pass rate through China standard #20 sieve). Only the grind size was changed, while other parameters and techniques were kept as consistent as possible. Because water columns were used for agitation during pouring, no additional agitation was performed.

Parameters & Technique: Water temperature 90°C, coffee-to-water ratio 1:15, bloom with 35g for 30 seconds, pour with agitation to 125g, then continue pouring to 228g and stop, steep until 1:30 then press out, total press-out time 1:48.

BG 5M

Flavor: Aroma carries jasmine flower fragrance, entry has citrus and starfruit acidity, with sucrose and brown rice flavors, but accompanied by woody off-flavors, the mouthfeel is not clean enough.

BG 5R

Flavor: Aroma has light floral notes, entry has citrus and orange sweet and sour sensations, mid-section has caramel and honey sweetness, the aftertaste carries tea sensation, nuts, and cream aroma. The layers are relatively rich, mouthfeel is smooth, and it's quite balanced.

BG 6M

Flavor: Entry has citrus and lemon acidity, with some brown sugar and cream aroma, the aftertaste has some lemon black tea feeling.

Conclusion

Among these three grind sizes, it was found that the coffee made with [BG 5M] grind size has relatively obvious woody flavors and performs poorly in terms of cleanliness; the coffee made with [BG 6M] grind size, while having high cleanliness, has prominent fruit acidity and insufficient sweetness; while the coffee made with [BG 5R] grind size performs better in sweet and sour sensations, and the mouthfeel is also relatively clean.

In other words, whether using the standard pressing method or the inverted method for extraction, we can choose a grind size similar to our usual pour-over brewing!

Although the extraction parameters will be close to pour-over brewing, unlike pour-over, because the AeroPress is a pressurized extraction method, the extracted coffee will have a thin layer of oil on top and will have a certain smooth mouthfeel when drinking~

END

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473