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Thread: The Aerobie????

  1. #1
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    The Aerobie????

    Hey everyone,

    I am going to buy one of these Aerobie coffee presses. Has anyone tried one and found it as good or better than the more traditional methods?

    -Rich

  2. #2
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    Re: The Aerobie????

    Quote Originally Posted by richedie
    Hey everyone,

    I am going to buy one of these Aerobie coffee presses. Has anyone tried one and found it as good or better than the more traditional methods?

    -Rich
    My Aerobie just arrived today. I just finished brewing a one scoop measure of Ugandan Bugishu med roasted to a few minutes into 2nd crack and ground to espresso fine in my Rocky (about +5 steps above the zero point).

    Following the directions and making sure the water wasn't hotter than about 180F I steeped the grounds in a single measure of water, did the 10sec stir and gently plunged. The plunging time was about 35 sec- a little long according to the advice in the manual, I think, but that was probably because of the finer grinds. The puck left behind was very espresso like- compact and dry.

    The beans were pretty fresh but there was no crema in the cup. The taste in the cup wasn't bad. It was more espresso like but definitely not espresso; atleast not like the espresso I pull. There was a flat smoothness that was very pleasant and what lingers on the palate is more similar to a french press but smoother. Lacking, I found, was the smoky, nutty, fruity depth and layer of character of a good espresso pull. Still, compared to a french press or vacuum press the coffee is pretty good.

    This was my first brew with the Aerobie. I'll try some coarser grinds next time and press with more steady pressure. I had to press a bit the first time I guess because the grinds were very fine and I got a good bloom and maybe that affected the extraction.
    Grinder: Macap M4 stepless, Zassenhaus kneemill
    Machine: Quickmill Vetrano, Olympia Cremina '67
    Brewers: Yama 5cup, ibrik, Bodum e Santos, french press, pour over drip
    Roaster: Hottop programmable

  3. #3
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    After brewing with it with the Aerobie I had to pull the Bugisu to compare. With the same grind setting and dosing by bean volume for a double I pulled a pretty crappy shot with the puck lifting out of the basket and sticking to the grouphead. The pour was fast but still lots of crema, a little burnt tasting around the edges but still deeper and more character than the Aerobie. A really good shot with the same grind and bean would have been much, much better than the Aerobie.

    I'd say the Aerobie makes good coffee. Smoother and bolder than french press or vacuum press and no sludge. I think new users used to drip machines that are horrible at brewing good coffee would be impressed by the Aerobie not so much because it makes better coffee than other good methods but because with the Aerobie they'd be hitting the variables that make for a good extraction like water temp., grind, full saturation of grinds, a good steep...If fresh beans are used to boot and you take the manual's advice of grinding just before brewing the extraction would surpass the average drip machine for sure.

    If you're looking for cheap espresso, though, you might get as good or better than a steam machine but I think reviews flatter the Aerobie by claiming it can make better espresso than some way more expensive espresso machines. My machine's a Silvia and the Aerobie doesn't come close. All in all I couldn't say the Aerobie is better than vaccum press or french press. Different, and if you prefer the difference, then you might consider it better but personally I'd say it's just as good as other methods where you have direct control of brewing variables.
    Grinder: Macap M4 stepless, Zassenhaus kneemill
    Machine: Quickmill Vetrano, Olympia Cremina '67
    Brewers: Yama 5cup, ibrik, Bodum e Santos, french press, pour over drip
    Roaster: Hottop programmable

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    What is crema

    Anyway, I may pass on the Aerobie. I have talked to quite a few top roasters in the country and they all recommend either French Press or another manual process such as a manual drip or even a vacuum. I have gotten away from all machines, etc. manual is the way for home coffee. I'd rather spend the money for a good grinder!

    Now, I am a novice when it comes to espresso......so I need to learn.

  5. #5
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    Quote Originally Posted by richedie
    What is crema

    Anyway, I may pass on the Aerobie. I have talked to quite a few top roasters in the country and they all recommend either French Press or another manual process such as a manual drip or even a vacuum. I have gotten away from all machines, etc. manual is the way for home coffee. I'd rather spend the money for a good grinder!

    Now, I am a novice when it comes to espresso......so I need to learn.
    Crema is the foam that is created during an espresso pull. If I remember right it's a colloidal(?) suspension of coffee oils and CO2 that forms as fresh grinds are extracted with water under pressure. For espresso the pressure is 8+ atmospheres. Crema is produced by fresh roasted beans. Stale beans produce little or no crema.

    The Aerobie is a manual method similar in function to a french press but it's process is closer probably to a vacuum press. I read some opinions on another site about the Aerobie and the consensus seems that it's a good method for extraction and has some advantages over other methods but in the end it's different, not better. The paper filters that come with the Aerobie filter out a lot of the coffee oils so you won't get as oil rich a cup as a french press but the Aeorbie's cup is smooth and with the shorter extraction period and higher pressure the cup will have less caffeine and tend to taste more espresso like. I think it's a good alternative to a french press if you want to brew just 1 or 2 cups at a time. It's easy to clean, looks like it's made of durable, light plastic and I'd take an Aerobie with me travelling vs. a glass french press.
    Grinder: Macap M4 stepless, Zassenhaus kneemill
    Machine: Quickmill Vetrano, Olympia Cremina '67
    Brewers: Yama 5cup, ibrik, Bodum e Santos, french press, pour over drip
    Roaster: Hottop programmable

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    Sp fresh beans produce crema? Is this similar to how fresh beans seem to bloom when I use the manual drip........but some beans(usually stale) offer little bloom if any?

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    Quote Originally Posted by richedie
    Sp fresh beans produce crema? Is this similar to how fresh beans seem to bloom when I use the manual drip........but some beans(usually stale) offer little bloom if any?
    Yes, fresh beans produce more crema since, I think, more of the oils that form crema are still present. Over time oxidization stales the beans and I guess robs them of oils and other elements that contribute to crema and good flavour.

    Fresh beans also bloom during extraction. Stale beans hardly do if at all. You can see it when brewing with a french press. The coffee poofs up and a creamy foam settles out on the top. That's fresh beans.
    Grinder: Macap M4 stepless, Zassenhaus kneemill
    Machine: Quickmill Vetrano, Olympia Cremina '67
    Brewers: Yama 5cup, ibrik, Bodum e Santos, french press, pour over drip
    Roaster: Hottop programmable

  8. #8
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    Quote Originally Posted by mrgnomer
    Quote Originally Posted by richedie
    Sp fresh beans produce crema? Is this similar to how fresh beans seem to bloom when I use the manual drip........but some beans(usually stale) offer little bloom if any?
    Yes, fresh beans produce more crema since, I think, more of the oils that form crema are still present. Over time oxidization stales the beans and I guess robs them of oils and other elements that contribute to crema and good flavour.

    Fresh beans also bloom during extraction. Stale beans hardly do if at all. You can see it when brewing with a french press. The coffee poofs up and a creamy foam settles out on the top. That's fresh beans.
    Yes, I notice this with French Press and Manual Drip.

  9. #9
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    Quote Originally Posted by "richedie
    Yes, I notice this with French Press and Manual Drip.
    I just read on another site a comment about crema that was interesting. Someone pointed out that the crema is produced by espresso extraction and the foam that happens during drip brewing is related more to the bloom of fresh grinds releasing co2 but this foam is not really crema, it's called something else.

    That kind of makes sense since espresso extraction happens under high pressure and forces grinds to release their oils and co2 which makes for a different cup than a steep style extraction where the grinds are not forced to the same extent to release their elements. Still, the release of co2 which creates the foam is an indicator of bean freshness.
    Grinder: Macap M4 stepless, Zassenhaus kneemill
    Machine: Quickmill Vetrano, Olympia Cremina '67
    Brewers: Yama 5cup, ibrik, Bodum e Santos, french press, pour over drip
    Roaster: Hottop programmable

  10. #10
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    I have to get one of these new gadgets soon...the Aerobie or Tirra French Pull soon. Maybe I need a burr grinder before anything! Even with the blade grinder...I still make better coffee at home than most coffee shops in our area.

 

 
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