Try it both ways. Bet that you either won’t notice a difference or that you might slightly prefer leaving it off. Brewing at near boiling the entire brew might be tolerated by some pretty light roasts, but in general a little less extraction of the late grinds is typically preferable. It feels a bit less fussy to not have to keep popping it back on the stove too.
I think there are minor differences in taste buds, but I don’t think it’s the main driver behind tasting subtly in coffee. Almost all of us spend years drinking coffee that tastes like “coffee” and that flavor profile by and large is from over-roasting and over extraction. Specialty coffee appreciation comes from attention more than biology. Part of tasting theses differences comes from wanting to. If you are perfectly happy with your coffee experience it’s going to be harder to consciously attend to nuance. If you are interested, I think an easy way to appreciate a well tuned brew is to order a light or medium roast pour over at a reputable Cafe, buy some of the beans you just tasted, and try to then replicate that cup at home. Unless you have an immense stroke of luck, it’s unlikely youll achieve the same notes you tasted with the professional brew. Whether or not you choose to chase that cup is up to you, but I’d wager you’d notice difference at least.
Oh nice catch. Fixed that!
Figured that just kind of went without saying.
Give it a try!
I love that little stirrer. I worry about breaking it or losing it and hope there is a way to get a replacement should that ever happen!
French Press - I do not think so. Aeropress is highly versatile and there are tons of recipes to try. I’ve had a harder time getting the consistency and gentler flavor profiles to shine with the aeropress as compared to the switch. If you are happy with the aeropress and are still having fun exploring it’s many different ways to brew, I think I’d probably keep exploring that before adding the switch to your arsenal. However, if you don’t already have a v60, the switch is neat because in addition to an immersion brewer you automatically then have what I think is one of the best conventional pour over brewers just by keeping the lever open.
In short yes. This is both the fun and frustration of specialty coffee. These details can make a difference and just when you get things all dialed in, you try different beans and you need to adjust things again. This recipe is pretty forgiving thanks the immersion component. It’s not meant to be intimidating, but all the details provide starting points. Different beans, different grinders, different water can all cause adjustments as can personal taste preferences. The end goal is always the perfect cup of coffee for any particular bean while also reminding oneself that “pretty damn close” is still a highly enjoyable experience.
The drip tray is Tritan, about as inert as plastic gets.
Cream meant as in milk or dairy products is common in both the US and much of Europe as well as much of Latin America. Calling it “cream” is perhaps more of an American thing. If you end up with a brew that tastes decent but seems to lack a bit of body, give just a very tiny bit of milk a try if if you have some around!
Yes this does need a TLDR - added one!
I’d include that in the broader definition of “cream”
Indeed, Sounds more like a dessert to me!
Cream as in milk products of any sort. Everyone has a different preference. I like whole milk, hence the specific reference, but cream or half and half or lighter milks work as well. Full on cream or half and half require even smaller volumes. Half a mL of half and half can be effective even.
Ah, I think that’s a different thing entirely perhaps then.
Me too (ok, no, it was my second cup)! Really surprised about that. The sock allows for a more oily brew, I really thought it would let those elements through.
Unfamiliar. Can you provide a link?
Yeah the timing on that was kind weird in a neat way.
wow - Just posted about coffee socks, and I had always thought from the rich oily nature of the coffee that comes from these, that the diterpene levels were high. This is the first data I’ve seen that argues otherwise and I think it’s great news for one of my favorite brewing techniques!
I have not. I guess the fact that putting 60g in all at once produced fractionaly less fines argues that slow feeding might have diminishing returns.
Hey, thank you! Do you use a switch currently? If so do you have a favorite recipe for it?