Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics.
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
Interesting! I definitely see the advantages you mention. I'm curious about the strength, though, my understanding was that the cold brew just needs much more extraction time (which makes sense intuitively from a physics and energy standpoint). And you're not using a particularly strong ratio, I actually use 1:8 for my overnight "steep", slightly stronger than your 1:10.
With that said, you seem experienced. Works out to pretty "normal" strength coffee (whatever that means)? I guess something I'm vaguely remembering about the Aeropress is that the pressure itself helps it extract efficiently even with lower heat, but I'm not even sure how much pressure there would be with the metal filter.
Ah, I was not clear about the brewing water. The extraction is made with water just off boil, so it is a standard hot extraction. My final bean:water ratio is 1:18 which is fairly standard. I use that to scale up recipes when I do other things.
I don't really consider any pressure from the Aeropress. With a clean paper filter or metal one, the pressure feels inconsequential. The Aeropress benefits to me are the immersion brew method of the grounds and the repeatability and adjustability of the brew since it's all manual. You can tweak every variable, and I've never ended up with anything undrinkable from cowboy coffee to wannabe espresso.
Ohhh. I see. Using the Aeropress to make concentrated coffee, letting it cool overnight, and then deciding how you want to serve it by what you add to it in the morning. Makes sense to me.
Yup, you've got it!