My significant other doesn’t care nearly as much about coffee as I do, so we always have pre-ground supermarket coffee at home. Tastewise, it’s usually rather dull and bitter because apparently, that‘s what people expect coffee to taste like around here.
I wonder if there is a method/recipe that can compensate for those flaws. The Aeropress is pretty versatile, so going for lower temperatures and/or shorter extraction times comes to me as a natural first step in this investigation. Doing a pour over with this stuff feels like I‘m wasting precious V60 filter papers though tbh 😄
Any further suggestions? I own a V60, an Aeropress, a cheap drip coffee machine and the (in-) famous IKEA french press. My kettle only allows for adjustments in 10°C steps, but features a temperature display, so I can go reasonably precise on that end.
Cheers! ✌️
I don‘t mean to put you off a wonderful vintage grinder, but isn‘t grind variance considered bad? If with that you mean, using the a more technical terminology, heterogeneous particle size distribution. Because that would result in both over- and underextraction happening in your brew at the same time.
Again, if everything works fine for you, don’t let me try fix a problem you don’t have.
You are probably 100% right that a more heterogeneous grind would make a better brew. And tighten steep times. While I try for something around 5-7 minutes it isn’t uncommon for it to be 2-20 minutes. It has still been good coffee, way better than any drip. Frech press is ridiculously robust.
At some point I should borrow a great grinder and test out a bunch of grind/steep time combinations to see what I prefer. And compare it to my normal brew. Perhaps there is a light for me to see.
I believe we misunderstood each other here. I was under the impression that a homogeneous particle size distribution was desirable, as this allows for the most even extraction, where a heterogeneous distribution would mean that the finer particles are extracted too much (hence make for unwanted bitterness), while the bigger pieces are extracted too little (so that sour notes creep into the coffee). Am I getting this wrong?
Sorry for derailing btw 😄