This morning I pulled out the AP again. My taster’s a bit off, but it was still a nice brew.
I ground up a 3.5 day rested Ethiopian, dropped it in the AP and brewed with water, probably around 190-200F. The grind was coarser than the first day. Tom said that a too difficult press meant too fine a grind. So, I drew back some, splitting the difference between my Chemex/FP and the initial grind, which was a bit coarser than an espresso grind. This is all on a Zass 169DG, so there’s no precision or numberings.
One of the comments Tuesday wondered about the quantity of ground coffee. From my estimations comparing the AP scoop with a standard scoop, the AP holds roughly 1.5x to 1.75x more than a standard scoop. Today, I brewed for 4 cups into a ceramic mug. The mug was about 1/4 full with the extract. I dropped it into my 16oz Nisan Travel Mug and filled.
The resulting coffee was a combination of some other methods, as best I can describe. There was the smoothness of a Vac Pot; the body and the heaviness of a Moka Pot (somewhat diluted, of course). Quite nice and drinkable. The coffee is not too strong nor too weak. There was a pleasing aftertaste and a wonderful smoothness in the cup. Since there’s pressure involved, it’s most likely bringing out more of the flavor elements than are extracted from normal brewing procedures, resulting in the higher flavor content.
So far, it’s easy and I’m liking the result.
Solo Deo Gloria,