Coffee

Well. Didn't know that existed. Thanks!

I've kept the rubber plunger out of the tube when in storage. When kept inside the tube it compresses the rubber and retains the shape memory which causes it to fail. Haven't ever replaced mine and it is eight years old. Still works perfectly.

Really? I have mine since probably 6 or 7 years and it's still fine and I use it several times a week.

I’ve found you can extend the life of the plunger by placing the plunger rubber-side down on a table or counter top, tilting it slightly onto the edge of the rubber and then rotating it. This essentially presses the rubber and extends it outwards and seems to help achieve the seal you expect. I’ve been doing it for a while now and it’s worked well for me.

I’m sure it won’t last forever but it’s something worth trying to get a bit more life out of it.

I have one that's about eleven years old now. Still works perfectly.

They're working on a glass-and-metal premium version. But it'll cost a premium price, though.

The effect on extraction by the slight pressurization (and ability to change the pressure by how hard you press) and speed of use would be two advantages over pour over.

It doesn't require hand dexterity or, really, hand strength. Arguably a proper, well-made pour-over with a goose neck kettle takes more hand dexterity than an Aeropress. Basically you put the hot water in, wait, and then press the plunger. Body weight or mild strength is all it takes. I usually just put my hands on top and then lean with my body; that functionally makes it require no hand strength at all.

They're very affordable, so perhaps worth trying. Unless you are concerned about microplastics. The entire thing is plastic.

Edit: they have a newer, more expensive version made of Tritan crystal. I know nothing about the composition of Tritan crystal and whether there is anything that can leech or whatever from it, but I would assume it gets rid of the microplastic concern. Though I'm not sure what the "rubber" stopper is made from.

Aeropress is more forgiving and produces more body. Pour over, being a percolation brew, will have higher extraction at the cost of being a bit more sensitive to technique.

That is indeed a drawback this has. On the other hand I don't think a larger aeropress would make much sense either. This size is just perfect, but definitely for one cup.

Nice I need to try adding the extra water next time. I have a bad habit of brewing and walking away too long before I push the plunger.

Scientists found a way to make cold brew in a few hours just recently. It even passed every blind taste test, too. I forget the machine name, but it's also commonly used to clean jewelry, as well as use in a lab, for like $60.

Edit: I went and found the old article, they used ultrasonic waves and it only took them 1-3 minutes depending on preference. Unfortunately after reading another article, it's a modification they made to existing espresso machines. Their initial machine was around £15,000, and was overkill. Not sure how someone would be able to replicate at home. 🥲

I use an aeropress filter in my moka pot. Best cup of coffee without the sediment

I wonder how this would affect my Turkish coffee. I think a lot of it's texture and flavor is because a lot of the powder is kind of dissolved filtering it out might be a bad idea.

Seems very much personal taste, that spans a wide range these days.

On suggestions from YouTube I tried 20+g coarse with low volume and temperature based on competition winning recipes and hated it. No body, thin and unsatisfying.

So I'm back to 12-15g medium, inverted, add some 90-95C water and stir out the fizz, then up to 180g water or so. Heavy repeated agitation early on, after maybe 60s uninvert for a gentle plunge. Usually dilute a little with some cold, drink black.

I checked the brew temp and full boil gives 96C in the press. I often do 200F 93C on the kettle for about 90 in the press. Sometimes I just boil and add a splash of cold.

My beans are medium roast - city+, no oiliness. I like pretty trad rich coffee and hate thin acidic tea like brews. Tea makes better tea than coffee does IMO. But I also hate acrid flat bitterness of dark roasts.

I used to do inversion, but was swayed by James Hoffman's taste experiments and concluding method.