Aeropress method comparision: Verve – Elida Natural (lot B), Panama

Meet: The Aeropress

This is one of the more recent brewing mechanisms that has come out.  Many rave about how it makes an ‘espresso like’ cup, but without the cost of an expensive machine!  It travels well, its easy to use, and the best part is, you can experiment with it too.

There are many recommended ways to use the aeropress, and many people simply end up saying. ‘test it out and find what works best for your preferences’. So where to begin?  This is the fun part. You now have the opportunity to make your morning a science lab and at the same time, enjoy not one, but two sides of your morning coffee. Today, we played the game with Verve’s Natural roast from Panama.

First method:

• one ounce of coffee (or two scoops of the scoop that comes with it) finely ground (setting 12 on our Virtuoso), this is poured into the larger shaft while sitting above your cup of choice
• hot water (freshly off boiling) poured up to the #2 in the plunger – poured directly into the smaller brewing shaft
• brew time: 1 min 30 sec
• let sit until second coffee is ready, push smaller shaft down into larger so that the coffee drips from the bottom through the filter

Second method: (same basic principals as the first)

• one ounce of coffee, finely ground (setting 12 again)
• hot water poured up to the #4 in the plunger (smaller shaft)- which is about double the water
• brew time: 1 min 30 sec

Final step:

Pour the rest of what’s in the kettle to equal marks on both coffee cups (simulating an almost identical cup), being careful not to add too much and make it watery. The coffee will likely be too hot to really grasp its full flavor, so (patiently wait just a few minutes!) to let it cool.  I have a hard time with this part, but just for giggles, you could taste it anyways to see what it’s like.

For a solo experiment, make sure to mark your cup on the bottom and try and confuse yourself on which cup is which method. If you are doing this with a partner, you’ll have someone else to bounce your experience off and discuss the differences between the two.

Our results: (and our novice tasting notes)

First method:

Bright beginning with a noticeable acidity, but still rounded and fruit forward (very characteristic of a Natural coffee).   As it cooled, it showed a bit more of the roast flavor, but melded nicely with the rest of the flavors. What was different about this method versus the drip brewed version of this coffee (Chemex, or the drip coffee machine), is that it’s aroma was much more mellow in regards to its ‘natural’ smell (which can sometimes come off sour).  We liked this, and felt it had a warming aroma of a good med-dark roast, but it’s flavor was exciting, bright and complex like a good medium roast. In our opinion it felt more like an Americano than drip coffee.

Second method:

• turned out more like a french press
• roast flavor was more dominant in the aroma and flavor
• the brightness was subdued until it cooled
• at the end, its flavors held up better than the first method (and body)

The aroma and first phase of the tasting gave off a dominant roast essence (meaning the charcoal flavor which many love about dark roasts). This was somewhat odd to us, as natural coffees are usually very bright and fruity.  These flavors and acidity didn’t hide very long, and came out after it cooled just a bit.  We noticed that the flavors expressed in this coffee were more reminiscent of a french press, without the grit.  The coffee held up a bit better than the first method in flavor and body.

Our hunch: As we enjoyed both of the experiments this morning, we decided that the methods would likely work better for different types of roasts.

The method where we brewed with less water (A), resembles a cup that is like an Americano.  Thus, to mellow out the roast flavor and bring out the brightness of a darker roast, we think that method A may achieve this. The method which was brewed with a bit more water (B) would potentially work great with a roast closer to a medium profile.  The brightness in this coffee doesn’t need the extra push, and all the brewing method needs to do is express all shades of it’s personality.

Next time, I think we’re going to try a cross between the two.