- Beans: “Bird Song” from Zeke’s Coffee (Baltimore, MD)
- Roast level: Medium/Dark (6/8)
- Origin: Central and South America
- Roast date: 4/15/24
- Purchase date: 4/22/24 at Green Valley Marketplace in Elkridge, MD
- AeroPress:
- 21-22g coffee / 250g water (1:11 to 1:12)
- JX: 15 (45 clicks)
- Water at 85°C
- Prismo with metal and paper filters
- Pour all 250g and stir 5-6x; cover and steep until 3:00; stir 5-6x; press slowly
I brewed the first few cups at 95°C. For a couple of them, I included a 45-second bloom step and steeped until 3:00; for a couple others, I skipped the bloom and steeped until 2:30. I didn’t notice much of a difference. The cups were a tiny bit on the bitter side, but not enough to be unpleasant. There was no acidity and not much in the way of complexity — more or less what you would expect from a darker roast, and not bad, but nothing to write home about, either. This afternoon, I dropped the temperature to 85°, and it made a big difference. The bitterness was gone, and the cup was rich and full-bodied. I’ll keep brewing it like this for the time being. I bet that this would also make really good French press coffee.
5/2: The past couple days’ cups were starting to taste a little bitter (right around 2 weeks past roast date), so I backed the grind off to 20 this morning. It would probably be good at anywhere from 18-20. The only issue I have with coffee brewed at 85°C is that sometimes it cools off more than I would like. Cooler cups can be good in the summertime, but a few options for a warmer cup would be:
- Preheat the mug using water from the insta-hot or leftover hot water in the kettle. The former bothers me because it seems like it wastes water and energy. The latter seems inconvenient with the AeroPress, because once the water is heated, the brewer sits on top of the mug, unless I brew with it inverted.
- Use an insulated mug instead of ceramic
- Brew a stronger ratio and then dilute with hot water