Here you'll find answers to the questions we get asked the most about your trusty hand brew espresso and coffee maker, AEROBIE Aeropress:
We conducted blind-tasting tests with espresso and French press coffee lovers. They tasted paper-filtered AeroPress brew and metal-filtered brew – made with espresso filters and custom filters which were about three times finer. Every single taster preferred the paper-filtered brew.
This is not surprising, in light of the fact that the fine particles which pass through metal filters are quite bitter.
In the book Coffee - A Guide to Buying Brewing and Enjoying, renowned coffee author Kenneth Davids wrote about making drip coffee with metal filters;
“…you may not like coffee made with these filters as much as you like coffee brewed with paper filters. The mesh allows a good deal of sediment and colloids to enter the brewed coffee, which gives it a heavy, often gritty taste, closer in style to French-press coffee.”
Also, from the same book and page;
“A note on Filter Papers
Virtually all white filter papers manufactured today are whitened without use of dioxin, a carcinogen that was used in bleaching paper through the late 1980’s. For this reason, I feel confident in recommending white papers in preference to brown, which imparts a cardboardy taste to the brewed water and which may harbor some dubious chemicals of their own, including tars.”
There are three possible answers to this question.
We've tested a number of these grinders and find that they work quite well but need to run a bit longer than their instructions suggest. Try about 30 seconds for two scoops. When the grind is fine enough for rich flavor it will tend to stick in the grinder because of static and you may have to help it out with a spoon.
Two scoops of a nice grind require about 20 to 30 seconds press time in the AeroPress. Coarser grinds will run through faster and make a slightly weaker cup.
We tried just that. But again, in blind-tasting tests everyone said that the coffee tasted smoother when made by our recommended method. Pushing too much water through the coffee extracts bitterness.
In developing the AeroPress we spent more time on taste-testing various brewing temperatures than on any other tests. Our tasters ranged from casual coffee drinkers, to coffee aficionados, to professional coffee tasters and consultants. Every single taster preferred brew made at 165° F to 175° F. They said the hotter brews were ok, but the 165° F to 175° F (74° C to 80° C) brews tasted best.
Books often recommend a brewing temperature of 195° F to 200° F (91° C to 93° C). This is good for conventional brewing methods that pass hot water through a bed of coffee. In this method, the water rapidly cools so the lower part of the bed is operating at a lower temperature. However in the AeroPress all of the coffee particles contact the same water temperature during the stirring phase.
Don’t worry about your coffee being too cool. About the hottest anyone drinks coffee is 145° F (63° C).
The handle on the AeroPress paddle prevents the tip from tearing the paper filter. It also won’t scratch the AeroPress chamber.
There are two possible answers to this question.
This occurs with three or four scoops of very freshly roasted coffee when you use water that is hotter than the recommended 175° F (80° C). Try 175° F (80° C) or even 185° F (85° C) water and the problem will disappear. If you prefer hotter water and the bite it will produce in your coffee, limit each pressing to three or even two scoops.
Yes, we have several suggested methods.
In July 2014, we switched to making the chamber and plunger out of polypropylene. This means that all of the AeroPress parts except the rubber like seal are now made of polypropylene. We made the change because tests indicated the polypropylene is more durable. We regret the polypropylene is less transparent but feel the additional durability is more important. The rubber like seal on the end of the plunger is made of a thermoplastic elastomer. Both materials are FDA approved for use in contact with food. Neither of the materials contain bisphenol-A (BPA) or any phthalates. Every material we have ever used for the AeroPress has been phthalate free.
Although we have kept the design and size of the AeroPress the same, we have changed the materials a couple of times. When we first began manufacturing the AeroPress in late 2005, we selected polycarbonate, a material with a bluish tinge. We were unaware of BPA when we chose this material. When we learned about BPA and the health concerns associated with it, we had the polycarbonate tested and found that although polycarbonate contains BPA, no BPA was leaching from the AeroPress into the brewed coffee. Even though no BPA was leaching from the polycarbonate, we switched to copolyester in August 2009 so that we could assure people that the AeroPress was BPA free. Initially the copolyester was crystal clear but we later added a smoky grey tint because our market research indicated that consumers liked the appearance. In July 2014, per the above paragraph, we switched to using polypropylene. We also recently changed the color and appearance of the lettering on the AeroPress, switching from blue to gold and including the word “AeroPress” on the chamber. This makes our brand more apparent and makes it easier to tell a real AeroPress from a counterfeit.
This may seem like a lot of changes but our goal has always been to manufacture the AeroPress using the best materials we can find. These changes reflect our ongoing effort to do just that.
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