thoughts

coava disk & aeropress = ghetto trifecta & weirdness

I’ve found the Coava Disk filter for the Aeropress to be a very impressive piece of work. It produces an adequately clean cup (comparable to Clover type brew in my opinion), different in character from paper filtered and also allows different techniques to be employed during brew – such as pulling up (without making a balls of the filter). Check out the video. Notice the weirdness at the end. Thoughts?

Advertisements
Standard

30 thoughts on “coava disk & aeropress = ghetto trifecta & weirdness

    • By withdrawing the syringe you are pulling air up from the bottom. The first two times this passed through the brew creating bubbles and agitation. The third time however, because I think a dense coffee cake had formed at the bottom it created a barrier… and the air remained under the brew.

  1. The standard AeroPress method of pushing a small amount of water through the grounds (then diluting the concentrated brew with water) results in a sweet cup with one fifth the acidity, with no loss of flavor richness, compared to drip brewing.

    The method shown here pushes much more water through the grounds and extracts more bitters and acid from the grounds – closer to drip.

    Best regards,
    Alan (AeroPress inventor)

      • Hi David,

        I was referring to literal acid level, as measured on a pH meter. This is the same acid that gives many people a tummy ache after drinking regular drip brew. We have received scores of emails from people who said that they can’t stomach drip brew but happily drink AeroPress brew, which has one-fifth the acid level.

        “Acidity” is also used in the coffee world as an aspect of flavor. Many users have confirmed that this or any other flavor aspect is not diminished by the AeroPress recommended brew method.

        As you well know, the AeroPress allows for a great deal of variation and experimentation in the brewing process. I had no intention of disparaging variations when posting my comment. I just wanted to say that pushing more water through the same grounds increases bitterness and acid level. Some people love it that way, they like “edge” in their cup. Vive le difference!

        Best regards,

        Alan

      • With all due respect, bashing traditional yet generic drip brew methods will only convince inexperienced coffee drinkers that blame tummy aches on drip coffee. There are too many variables in play that can make coffee bitterness and 10 times out of 10, I can brew a very bitter cup of coffee using your aeropress.

        Follow variable guidelines and you can brew great coffee no matter what method you use.

        Make sure these are clean and free from lime and hard water deposits.
        • Serving area
        • Sprayhead/Funnel
        • Servers
        • Water Reservoir/Pitcher
        Combining these elements for optimum flavor, productivity and profit is a science, a science that has been explored for over 50 years.

        • Ideal Water Temperature – 195º – 205ºF (92º – 96ºC)
        The brewing time or the time water is in contact with coffee grind determines the amount of coffee material extracted, the major component affecting flavor. Fresh, good-tasting water is essential since it makes up more than 98 percent of a cup of coffee.
        Mineral content can affect taste.

        For best results, water should not exceed these parts per million (ppm) of dissolved minerals:
        • Ideal – 50 -100 ppm (50-100 mg/L) or 3 to 6 grains of hardness
        • Acceptable – Below 300 ppm (300 mg/L) or 18 grains of hardness

        Brewing perfect coffee starts with clean equipment. Make sure your brewer is free from any contamination or odors that might affect the coffee.

        Turbulence is created as the water passes through and over the coffee. It should cause the particles to separate and create a uniform flow of water around them for proper extraction.

        The grounds begin to absorb the hot water and release gasses from the coffee. For consistent extraction from all parts of the coffee grounds, you must evenly wet the entire bed of coffee in the first 1 0% of the brew cycle time.

        The water-soluble materials dissolve and move out of the coffee grounds and into the water. The best flavors are extracted at
        the-beginning of the process.

        Through this chemical reaction, the materials created during extraction break down further into water soluble proteins and sugars.

        Your equipment’s brew cycle delivery time assists in determining the recommended coffee grind to produce a perfect cup. Experiment with a coarser or finer grind to attain the flavor profile you prefer for your coffee.

        The ideal depth of the coffee bed in the brew basket is 1-2 inches (2.5-5.0 cm). If your coffee bed is less than 1 inch, the water may move through it too quickly and under-extract. Water moving too slowly through a bed depth of more than 2 inches (5.0 cm) may cause
        over-extraction and a bitter taste.

        Balancing strength and extraction creates the ideal cup of coffee. This
        standard is designated the “Golden Cup” by the Specialty Coffee Association of America. SCAA

  2. Pingback: I came to speculate, not to socialize

  3. Gotta say Dave, that is THE most ridiculous method on the Aeropress i have ever seen.

    Pretty sure it would taste balls. I guess i’ll need to try it first.

    Actually, not sure if i’ll bother.

    Please make me look stupid, and tell me it was all just a joke.

  4. It is so confused and unnecessarily complicated.

    Why would you be happy for it to taste like Clover or Trifecta profiles?

    I can’t really comment, as i’ve not tried the method, however, i’m pretty confident i could make a better tasting brew.

    That said, i commend your experimentation.

    • It is certainly overly complicated.

      Clover like cleanliness, which is clean enough in my book.

      The big problem with the Trifecta is that the filter lets too much muck through. It may, however, provide a more even extraction by agitating (mixing the grinds).

      Also allows me to use more brew water = bigger brews and increased extraction (fresh water has higher osmotic potential).

      It tasted good. I had no expectation as to how it might taste. The video is really because it was deemed to be weird.

  5. Nice video, Dave.

    I’m really weirded out by this video. Also, this makes me want the Coava disk even more – just to pull this off at parties!

    How did it taste with a finer/coarser grind? Think a coarser grind could result in even bigger brews?

    • Coarser grinds could result in a bigger brew – sure. The limit will eventually be the size of the chamber, at a certain point it will just be impossible to mix the grinds properly.

  6. AndyS says:

    Dave:

    Supertramp!

    Seems like a very difficult technique to do the same way twice in a
    row.

    Temperature in your kettle, sitting on the table, is an uncontrolled
    variable (declining at who knows what rate?)

    Also, the suckup appears to disrupt the coffee bed in an
    unpredictable manner (another uncontrolled variable?).

    And no stirring? It’s not clear if the force of your Buono pouring
    evens things out.

    IOW, not sure if your technique is “Logical.”

    BTW, love the earthquake effect at 1:51….

    The Aeropress was designed as a low-volume device because Alan
    prefers to brew coffee at very high brew ratios (ie, high grounds-
    to-water ratios). He also prefers low brew temps (175F) and says
    many of his customers like it that way, too.

    But some of us find these brews (with conventionally-measured
    extract yields in the 14-16% range) to be unsatisfying. I work around
    the small Aeropress brewing chamber by making small batches
    with a lower brew ratio: ~13g coffee, ~210g water 200F.

    Interested in your comments wrt brew ratio and temperature using
    this setup….

    • Hey Andy, sure all your points are probably bang on.

      Not prescribing anything, rather presenting (in a semi-serious manner) an interesting (in my opinion) way that a different filter medium can offer new possibilities… both in terms of what is allowed through the filter and in the mechanics/limits of the device.

      …and the straightforward weirdness of the suspended brew.

      As for the brew ratios. I have come to like the aeropress as a one cup brewer, in spite of the marketing focus, using a ratio like yours, and water around 96C. As I am the only person in my house who drinks coffee, it often makes sense in terms of volume. At the end of the day it is still just mixing coffee and water, and the enthalpy of dissolution of flavour compounds is no different in the aeropress than any other brewer.

  7. AndyS says:

    Dave: sorry, didn’t mean to present my comment as a putdown of your post. If I thought about it a little longer, it would have been clearer what you were getting at. But it was hard to think straight because the lovely soundtrack was so distracting!

    When you do your Aeropress one cup brews, do you press immediately? My grind is usually such that I need to let the press dwell for a couple minutes before pressing. I have no clue what my grind size measures. But of course, that’s where Mojo comes to the rescue….

    • No worries Andy…

      Generally – 1 cup aeropress

      15g coffee – 250g water

      Not inverted. Coffee in. Pour about 200g water, stir. Top up to 250g (some will have drained through during stir time – allowing space for extra).
      Place piston on top to create seal and stop further draining.
      At about 3 mins from first pour, take off piston, stir once more then press.

      Aiming for about 19% extraction generally…

  8. Paul says:

    Cool video, the aeropress is wonderful the way it allows for so much experimentation….and fun in brewing.

    Do you think David that diluting after the press is a poor brewing technique? There are some brewing guides out there which suggest a concentrated press, then dilution with up to 2/3 water.

    Does this fall in with proper mojo, brewmaster guidelines etc or should the full amount of water in the cup have always passed through the grounds?
    Cheers for the great blog by the way

  9. Kieran says:

    Laik, I just got mine 2 days ago with my hasbean.co.uk order. I’m still experimenting with it, but I’m really happy with it so far.

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s