Does the Aeropress SUCK?

[@bingolinging]

Cant taste anything. I burned all my tastebuds off

[@bmad0]

covid nummed mine along with my smell.

[@L4ftyOne]

​@@bmad0same, its crazy

[@CSpottsGaming]

Coffee should be enjoyed at a lower temperature than it's brewed.

[@blairhoughton7918]

You're supposed to do it over a cup.

[@JoeyTen]

I'm curious to know what you meant by: - "Introducing different levels of bypass" - "Creating a whole new level of extraction"

[@jeisonsanchez4842]

That’s what I wanted to know. Google Gemini says: Introducing different levels of bypass in coffee brewing refers to the technique of controlling how much of the brewing water actually contacts the coffee grounds. Here's a breakdown: * Full Bypass: All or most of the brewing water bypasses the coffee grounds, resulting in a weaker, more diluted brew. This can be achieved by pouring water directly into the carafe or by using a bypass valve on a commercial brewer. * Partial Bypass: Some of the brewing water contacts the coffee grounds while the rest bypasses them. This can be achieved by pouring water slowly and evenly over the coffee grounds or by using a brewer with a controlled bypass feature. * No Bypass: All of the brewing water contacts the coffee grounds. This is the traditional method of brewing coffee and results in a stronger, more concentrated brew. Why Vary Bypass Levels? * Flavor Control: Different levels of bypass can influence the flavor profile of the coffee. A higher bypass can result in a lighter, more acidic brew, while a lower bypass can result in a bolder, more full-bodied brew. * Extraction Control: By controlling the amount of water that contacts the coffee grounds, you can control the extraction of flavor compounds. This can be useful for dialing in the perfect brew for a specific coffee bean. * Brew Time Control: A higher bypass can reduce brew time, while a lower bypass can increase brew time. This can be useful for adjusting the brewing process based on your preferences or the specific coffee you're using. Overall, understanding bypass levels can help you fine-tune your coffee brewing process and achieve your desired flavor profile.

[@haydenschultz2093]

@@jeisonsanchez4842 If you want more bypass wouldn't it be simpler to just add water to the coffee brewed without bypass?

[@jeisonsanchez4842]

@@haydenschultz2093 from what I understand, the brewing process in the video will introduce some acidic taste. On the other hand, just adding more water to brewed coffee won’t make it more acidic. That kinda sounds like an Americano (espresso + water). I don’t like acidic coffee so that would be my preference.

[@haydenschultz2093]

@@jeisonsanchez4842 bypass is water that doesn't go through the grounds. It's just water. You can add just a splash or dilute it to Americano strength. Whatever you prefer. But if you add water directly you can measure how much so you have a consistent ratio every time. The technique in this video it's hard to get the same result repeatedly

[@nicohanley1816]

i agree that this characterization is confusing. The only conceivable difference that this would make would be the increase in contact time w/ the water and coffee, assuming you would otherwise brew for a shorter time. I’m not sure how creating a vacuum would change the extraction in any other meaningful way.

[@keirasullivan7953]

coffee people are crazy

[@waysofftheside]

True but you can say that for anyone who buys complex items to enhance their life. Gamers who build huge PCs to get better gameplay: crazy People who purchase better exercise equipment to get a better workout: crazy People who get training toys for their pets: crazy If being crazy means that I am getting something that improves my quality of life, even if it's more intricate, then I'll be crazy👍

[@goodman854]

@@waysofftheside Yeah it's like a hobby. And I laugh at the insanity of it but I kinda love it now LMAO.

[@thenexus7343]

​@@goodman854 exactly. Some people are perfectly find spending alot on there hobbies, with all the consols and games I've bought I bet I've spent somewhere in the 10's of thousands, and Thats Light compared to most. Lmao

[@garlanramadhan4291]

As a coffee man, yes.

[@guitarazn90210]

Caffeine is a helluva drug.

[@TiredDadCostume]

Man I can’t tell if you’re being silly or not. Because you can be silly with the community and I love you for it. But my a** is going to be trying this and making a huge mess in my kitchen

[@YeetMiskeet]

How was it?

[@mackisbrocklesnar]

try having a hobby

[@NYKevin100]

@@mackisbrocklesnar Coffee *IS* a hobby.

[@polrusstomakriss9001]

Yes indeed, a mantra of personal meditation and self fulfillment at that, fellow gent, i wholeheartedly agree​@@NYKevin100

[@dimplesocktickletit7189]

@@NYKevin100 thats true. I’d say it’s more of a drink though.

[@AttitudeCastle]

More than anything this is just reshaping the grounds a little, so it's extra agitation, but when the volume of liquid is lower you're just making a less even puck. Ultimately if you like the taste keep doing it, but I'd be interested to see actual measured TDS values. "Different levels of bypass" - is this a good thing? Why? Why not? It's not consistently repeatable as the shape of your puck will keep changing, so at best it's hard to imagine this method being consistent. So it makes sense the grind is finer to compensate and increase surface area of water to coffee, but I'd like to see the actual difference between this method and a high agitation method without the pull then push. Love the clear aeropress though, IMO the quality has gone down since the company changed hands but man is it nice to see whats happening through the glass.

[@darkplasmo7921]

Isn't the shape of the puck irrelevant, it's not an espresso machine it's more like a French press with a different way to get the water out. By the time you are pressing down, the extraction is already done as for immersion brewing under vacuum (which is totally not achieved but was hinted at) all I can imagine it does is over extract hell since that is what Pro Kitchens do to extract a bit more flavor.

[@Trave1s_with_Chris]

Does the pressure cap not use a filter? Wouldn't this dislodge it from the bottom introducing some fines to the final product?

[@patrickhanson2205]

I had the exact same question

[@blairhoughton7918]

I think adding pressure early in the steep is driving water into the grounds better. Also less steep time may mean less extraction of acid and bitter, but why that wouldn't be increased by the pressure is a puzzle. More science needed.

[@BonitoFlakes24]

Does this also suck more microplastics into my brew?? 😃

[@talideon]

Not appreciably more than you're already getting from the water.

[@parvashah1254]

Isn't this gonna ruin the valve in the flow cap ?

[@AaronJansz]

How is there any bypass happening?

[@tonygatto4844]

Have you seen the Weber's The Bird? Its a purpose built vacuum brewer that is interesting. You can get similar flavor profiles to cold brew by steeping 10-20min and pull the coffee bed up with enough force to create a consistent vacuum. I think there is more to these "forced" vacuum brewers compared to the already existing siphon brewers

[@otherodd]

Yeah, but Bird is 8 times as expensive as an AeroPress, right?

[@gnerus1972]

@@otherodd it's ~400 euros, so yeah something like that

[@aokaze-minotaur]

By doing this, you’re also getting some arm workouts in before breakfast lol

[@3eezie483]

Is that a glass Areopress?

[@GraceofGosh]

im not sure that this makes sense? i was always under the impression that aeropress is inherently a zero bypass brewer as there are no channels for water to avoid the grounds through

[@impaque]

If you do a short immersion and coffee is not fully extracted, if you have channels in your coffee bed they are going to be the path of least resistance for the water

[@MarkEichin]

@@impaque Hoffman's "Understanding the Aeropress (episode 2)" suggests that you don't really get channeling unless you press *really* hard (throwing your weight into it, but still only getting 0.7bar - yes, he got someone to make him a custom "aeropress profiler") and concludes "so don't do that". (But also, that letting the coffee settle for 30s doesn't make *that* much difference based on his failed taste-discrimination test - so the "pile of coffee" does matter, even though it's not really a puck until you're done compressing it...)

[@AttitudeCastle]

You are correct, all this method succeeds in doing is creating greater inconsistency in the extraction as there's no consistency in the agitation/spread of contact area. The more coarse the grind, the less this would work, so I doubt you'd see much true difference between this and just effective stirring, at least for TDS etc. Could do some tests and see how much agitation achieves about the same result, and be able to repeat much more consistently IMO/IME

[@PacesIII]

I use my aero press every day, but I rest open on the plunger. Bloom for one minute, stir vigorously for 10 seconds, fill and wait 10 minutes. Cap, twist, flip, plunge, double the water. Best Americano ever.

[@xericxhallx]

Cool idea. Gonna try this this week!

[@iriorton]

Worth it?

[@italiansta11i0n]

Interesting. I’m gonna try it!

[@joneg7777]

The fact it's finely ground has fully convinced me to try this

[@Nole2701]

so whats the EY%?

[@krisbiebs8507]

What kind of carafe did you use? I've been wanting one that works with areopress that isn't plastic.

[@SoftPourn]

This carafe is made by Pure Over. Super durable glass and a really nice design

[@krypto32123]

Gale Boetticher from Breaking Bad also pulled a mild vacuum for the best coffee Walt ever tasted so you may be onto something. Or I watch too much TV, one of the two.

[@jarakal135]

Vacuum coffee is good because the water boils at a lower temp, making the volatile compounds in coffee more stable and thus making a smoother and richer coffee.

[@Texicus_Reddicus]

Gales was doing something else. By lowering the pressure to in the boiler with a vacuum he reduced the boiling point of the water in it, meaning he could boil the water without getting too hot and introducing bad flavour. This is scientifically accurate, but not useful in terms of coffee afaik.

[@ishaqmo7200]

"volatile compounds" found the James Hoffman viewer lol​@@jarakal135

[@blacknapalm2131]

Oh neat a new filter system for my beloved Aero! Does this new cap still use the paper filters thou? As If you accidently do any type of 'back pull' vacuum with the normal paper filter it will pop it out of place and dump the grounds and sludge into your cup haha

[@stephenhayes5322]

No, these "flow control" caps don't use paper. They use a stainless steel screen. I have one and they're great. You can even get decent espresso from them.

[@madlad8059]

I have one and it’s literally just a French press it’s cool for the office for that first cup but that’s all

[@SoftPourn]

French press is a full immersion whereas this is a percolation process. So they’re about as similar as a cup of water and a puddle. They’re both wet but the way they get there is entirely different and you probably have a preference between the two

[@kay4912]

Do you prefer this method over the instructed method?

[@cilismoniker7322]

This isn't a bad idea. Some nurses use a similar trick to turn pills into a liquid for giving to patients with swallowing problems.

[@wolfvain8172]

Okay but how do you like it?

[@MarkEichin]

Interesting. It is faster than my usual method (flow restrictor, stir at two minutes, empty in one press at 4 minutes), but a bit flatter, at least with a dark roast. I'm a little dubious about the suction part (I think you're just bubbling some air through the remaining coffee and that effect lasts for less than a second) but I might try keeping the bloom step, and the other timing, but just don't even try to cause suction - just swirl the whole thing at each of those steps.

[@johnrobinson6882]

The bloom isn’t necessary with a flow control cap. The cap prevents water from flowing into your cup. Just pour all of your water in at the same time. Then agitate.

[@SoftPourn]

The bloom is not a practice used to create a semisolid puck the way it would be for a brewer like the Pure Over. The bloom is for relaxing the structure of the grounds allowing for a more even extraction of solubles.

[@johnrobinson6882]

@@SoftPournExactly. And the grounds relax if you pour all the water in at once and then agitate with a spoon. For the Aeropress as used the bloom is unnecessary.

[@SoftPourn]

The prerequisite to arguing with me is knowing what the fuck you’re talking about. Do me a favor and meet that standard before responding again

[@user-vz9ft9wm8s]

high level coffee brewing is lost on yt i see. I appreciate this

[@Wire_Mesh_Police]

Tastes exactly the same as the coffee pot. Just 20x more expensive 😅

[@user-vz9ft9wm8s]

@@Wire_Mesh_Police Okee dokee. Do what you love. I’m sure you spend money on SOMETHING silly too 🤷🏻‍♂️

[@cactus_cuber1589]

@@Wire_Mesh_Policethe aero press is the same price as your average cheap Walmart coffee brewer and yes if you use crap coffee it will taste the same but if you use good coffee the aero press will taste amazing unlike the Walmart coffee brewer

[@Wire_Mesh_Police]

@@cactus_cuber1589 I think coffee is nasty anyway so I don’t care

[@cactus_cuber1589]

@@Wire_Mesh_Police why did you even comment in the first place then?

[@Think890]

@softpourn do you bypass anymore after the hiss?

[@SoftPourn]

I press through the hiss if that's what you mean, but I may be misinterpreting your question If I misunderstood, id be happy to answer if you clarify :D

[@Tadig_goddess]

Is it glass or plastic ?

[@massivebass2088]

Looks suspiciously like my plastic (Tritan) aeropress. Weird enough the white logo an numbers are still there... On mine the ink was washed off (rinsing with lukewarm water only) after just couple of uses

[@gnerus1972]

it's a newish Aeropress Clear which is just transparent plastic a glass Aeropress would be a horrible idea

[@kcmalone662]

​@@gnerus1972pretty sure they came out with a glass one recently. That or I got punked

[@gnerus1972]

@@kcmalone662 oh yeah they made a "Premium" that's made out of glass and metal which costs 150USD (which is insane btw) I still think that's an accident waiting to happen especially when the plunger is made out of metal instead of plastic. I would not feel safe using it.

[@kcmalone662]

@@gnerus1972 Yeh I can't imagine it's safe. I wonder if there's been lots of accidents?

[@thedeadman8361]

I just press the plunger down.

[@thecoffeeodyssey]

Perfect 🤌

[@yedhukrishna855]

Hmmm.. Simple but innovative extraction technique i would like to try that. **sips my instant coffee i made an hour ago**

[@danielwoolcock7267]

Am i stupid but why is there no water coming out of the bottom onto the table at the beginning?

[@TheAssaisa1]

he has a special flow control cap that has a seal that only opens up at a certain pressure threshold. Since he isn't pressing, there isnt enough pressure to open it and let water through

[@muggyate]

sounds like you're pulling a vacuum in the AP and causing the hot water inside to boil because of the lower air pressure. boiling (and also freezing and condensation) is heavily assisted by nucleation points. My hypothesis is that the coffee grounds in this situation probably acts as the nucleation points which initiates the boiling phase change. This results in flavor being extracted much more efficiently than with just steeping the grounds.

[@JPsk8core]

You’re wrong, this is not sealed in the lower part. He’s basically pulling in air through the paper filter below and the bubbles are that air coming in to the top chamber. Or more technically: yes, he’s lowering the pressure but the atmospheric pressure is pulling air in to counterbalance.

[@grimbles39]

nucleation points

[@jackpotconnolly]

This whole comment section is pure r/coffeecirclejerk and I’m so happy the algorithm served it up to me. This comment is riding the knife edge between nerding out and parody and it’s glorious.

[@JPsk8core]

@@jackpotconnolly I’m a coffee nerd and almost a PhD in Physics, I’m living right on that edge lmao

[@LuyolaAdams]

​@@JPsk8coreno doesn't the flow control cap limit the equalization quite a lot? That's why he's getting a good vacuum. You can see it.

[@WayneBouchard]

I can tell by your big words that you are a smart.

[@i_am_not_terrible]

What else does it suck?

[@mohamedfahimrafeek6581]

Welp, guess its time for a new group experiment

[@douglasproductions9501]

I just take some 5 year old stale instant pellets and pour in boiled tap water from a kettle ive never cleaned. Then I add sweetener and 2% milk. It's a whole new level of bitter brown marsh water.

[@stelick]

nice review

[@denyel_]

mine melted :( silicone touching plastic will turn it back into sticky silicone

[@mihir1997]

Curios about the bypass you mentioned could you expand on that?

[@cheekibreeki904]

I do not think it means what he thinks it means.

[@spuds129]

Bypass? Super cool recipe idea though!! Definitely going to try

[@devenpatel3044]

Bravo 👏 sir

[@alexibrowable]

51 comments and not one other person has tried this?

[@CarsTechWood]

I just don’t like brewing in plastic. No matter how much the chemical and plastic companies tell us it’s not causing cancer

[@TheDudeGuyBroManPerson]

I thought you were going to put the ground coffee in, then the plunger, and submerge the end, sucking the water into the aeropress. 😂

[@kcmalone662]

😂

[@51249ca]

sounds like the Marketing Dept.

[@Acusumano25]

i just use a frother on my instant coffee but i respect your process, im sure it's delicious

[@CAJAGISAN]

how it goes? it goes thru the fckin paper filter before i even start pushing the thing down..what a crap device. only method that works is reverse method..and that is meh..

[@Osteoporos1s]

Dude, you have to tell me where you got those coffee cups! I love it!

[@ryanpurdy9951]

This sounds over-extracted, but tasting it would decide

[@andrewdecarlo5632]

Creative captio

[@kcbsuiejd]

dam, shame it won't be faster...

[@mjardeen]

I use a Pismo. 18g of coffee, and 240g of water. I blom with 50-60g of water and then add the rest of the Water. I let the water sit for 3 minutes and then pushing the water through in roughly 30 seconds. My method gives me around 215g of coffee. I drink my coffee with creamer. I use a paper filter with the Pismo in addition to the metal filter. I'm gonna try your method.

[@slofty]

I like Pismo Beach as well.

[@josephfarrugia2350]

@@slofty bravo! well done kid!

[@slofty]

@@josephfarrugia2350 Thanks Daddy!

[@kcmalone662]

Do you use a paper filter in addition to the prismo to prevent grounds or to make clean up easier??

[@SWMOWoodsman]

That coffee ain’t dark enough

[@inmitch]

Oh no....yet ANOTHER way to brew coffee with the Aeropress. I don't use mine very much because I mostly just use it for travel.

[@reallivebluescat]

A what control cap? Thats the problem with these shorts. They talk so damn fast

[@Coffeewithjoshh]

Interesting!

[@p0r5ch3911]

I wanted to make the joke it doesn't suck it presses the air out, but jokes on me I guess. It does suck.

[@shenjingbing]

i bet it tastes like coffee

[@joeyjay1988]

Next there will be shooting coffee through a syringe 😂

[@FezCaliph]

Lost me at “contact time” 💀

[@SoftPourn]

Shut the fuck up who cares?

[@polrusstomakriss9001]

Dude this is amazing, im about to try this out omgoodness

[@charlesn]

You rabble rouser, lol.

[@iannordin5250]

Coffee people will discover new applications of physics to make coffee taste a little less dogshit.

[@B48736]

Where tds

[@PaP384]

no, it presses

[@MrJsv650]

I make fart noises with my armpit sometimes

[@PW-72648]

Laughs in origami

[@supertweakerbob]

literally what does any of this mean bruh 😭😭😭

[@Creaturesofthemaroonlagoon]

Yeah I just press the damn thing down.

[@Gafanhotov]

Just sucked air… nothing more…

[@imnotgivingyoumyname810]

If you watched it even made the coffee boil again due to pressure. Which is kinda nuts. I love when you don't need heat to boil water it feels so counterintuitive

[@gyrotech777]

it's a good coffee press but you coffee nuts really over do it.

[@FuriousCheddar]

No you

[@daandaan1722]

I’m grounds

[@ntnnot]

WTF

[@stapuft]

Long video just to say yes it sucks.

[@surface_film]

None of these words are in the Bible

[@RadioMcRadioface]

dont be gross

[@nedboulter9187]

Get in the bin

[@Baunmwolle]

Mom: we have lance hedrick at home

[@SoftPourn]

What an incredibly low bar

[@benfuct5880]

People will do anything but use an espresso lever machine 😂

[@JesusChrist-iz7fl]

This is dumb

[@zam9791]

This method suck

[@1721nick]

Coffee people are weirdos

[@Michaelralso]

Bro just do what I do cook it.on the stove

[@jayrandolph9328]

You people are insane if you think all this random shit is going to do anything to your bean water.