My friend and neighbor, Matt Myers, a coffee and bicycle enthusiast who travels all over California, Arizona and different parts of the US peddling high end bike shiz, recently brought me a bag of coffee from Cartel Coffee Lab in Tucson, AZ.
He often shares his sweet coffee finds with me. Only this time, Matt asked if I’d come over and bring my Aeropress. He wanted to see how the paper filter I was using stood up to the stainless steel filter he preferred, so we decided to face-off.
Constants: Coffee (Yirg Z by Cartel Coffee Lab), Grind (med-fine), water temperature 200 degrees (off-boil), Recommended water for the equivalent of 2 shots of espresso, Stir, Saturation 1 min prior to pressing.
Variables: Aeropress #1 (Matt’s) Inverse method with a stainless steel filter. Aeropress #2 (Mine) Upright with paper filter.
Results: Both were bright and a bit bitter, however the inverse method with the stainless steel filter revealed more depth to the overall flavor profile of the coffee.
Constants: Everything the same as in the 1st go-round, but we decided to change the water tempature to the manufacturer’s recommended 175 degrees for both Aeropress #1 and #2.
Variables: The same as in the 1st go-round.
Results: Both produced a smoother better rounded cup of coffee, however, the stainless steel filter using the inverse method continued to reveal more depth in the coffee itself.
Outside of playing with the grind and various other variables, it is our findings that the best way to Aeropress is using a stainless steel filter and the inverse method with the manufacturer’s recommended water temperature of 175 degrees.
Most brewing cards wherever you go say 200 degrees (or an off boil). This just did not produce the strong, smooth well rounded cup of joe we were looking for until we lowered the temperature.
It may also be that this particular coffee did well at that temperature. Others may not, but it was fun to play with the variables, test, and taste for ourselves.
How do you prefer to Aeropress? Are there any unique variables you use to get the best out of your coffee?
Until next time, happy coffee-ing!