• MMWJB

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  • Post #86

LMSC Did you get an even extraction all around the coffee bed? I had a similar crater when I brewed the first time.
The coffee bed around the outer circle was hardly extracted.

Great question. I have no facility to measure ‘even-ness of extraction’, I don’t know of anybody who does. The coffee tasted as it should, within normal tolerance.

Bear in mind that there is only 15-20s at the end of a 2:40 minute brew where some grounds are not in contact with the water as much as others. How much uneven-ness can this cause. How much unevenness does it take to force a malfunction and how is this identified?

If all the bed was exposed at exactly the same time, how does this ensure even-ness with a cone of coffee grounds?

For years, I bought into the Rao/Perger perception of ‘uneven extractions’…I am now somewhat skeptical (except where you see an abnormally low extraction, with extreme bitterness, but these are easy to avoid & not pursuant to this brew).

Logically, low extractions are always less even.

  • LMSC replied to this.

      • LMSC

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      • Post #87
      • Edited

      MWJB More questions than answers. I do not think there is a scientific way of detecting this.

      However, first, one may easily observe by leaving the cover open, when the water drips into coffee. I have seen the water does not get evenly distributed all around the coffee. The more the water drips at the centre, the more the coffee gets pushed towards the edges. I do not think these coffee gets extracted as much as the coffee at the centre. I can’t prove.

      Second, you may carry out an experiment with a screener to get the water evenly. I use Melitta 9 cup stainless steel filter that sits inside V60. It is not a perfect solution, but it gets water evenly all around the coffee. It made a difference to the cup.

      Third, you can measure the EY.

      MWJB If all the bed was exposed at exactly the same time, how does this ensure even-ness with a cone of coffee grounds?

      If the hot water wets all the coffee, there is only one way the water can seep thru’. It isn’t going to drip thru’ as a plain water. Are you hinting that cone might not create evenness in extraction? If correct, you need a flat (square / rectangular) filter, no? You estimate the yield across the brew mediums; and, I think, the yield along with your subjective score are more than sufficient to suggest an evenness or otherwise.

      • MWJB replied to this.

            • MMWJB

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            • Post #88
            • Edited

            LMSC Third, you can measure the EY.

            The EY of this cup was the highest EY of any brew so far with this coffee. If anything it tasted like extracting a bit less, like half a % (less even-ness) would improve it, in comparison to previous brews. It was a cup I’d be happy to be served - representative, but could do with a tad more clarity.

            19.62% 7 - Aromaboy, V60 01, Rombouts paper.

            18.26% 7 Hario Switch 02 & Drip Assist, Rombouts #4

            18.76% 8 Hand poured Bartleet

            18.03% 7 Hand poured Bartleet, 5g less brew water, compared to other 2 Bartleet brews

            18.26% 8 Hand poured Bartleet

            18.97% 7 Hand poured V60

            18.99% 8 Hand poured V60

            All hand poured & Drip Assist brews had a flat bed.

                • LMSC

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                • Post #89

                MWJB it tasted like extracting a bit less, like half a % (less even-ness) would improve it, in comparison to previous brews.

                I think the delicate nature of the coffee is probably the reason. Compared to the other two samples, this blackberry was lightest by comparison even at 12%. It was more like a Gesha variety. I didn’t find a lack of clarity. Certainly, I would also enjoy drinking this lovely coffee again.

                  • TTal

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                  • Post #90

                  Tempted to pick up an Aromaboy, noticed one cheap locally on scumtree, my current brew methods for filter are Aeropress and a V60, used with a temp controlled gooseneck kettle (Fellow Stagg).

                  What does this little brewer bring to the table? Simplicity?

                  • MWJB replied to this.

                    Tal Sure, simplicity and a less hands on brew, just a case of getting the grind size right for your brew size.

                    Of course, you still have to weigh the water & coffee in, but I don’t intervene in the brew process in any way.

                    Also works well with smaller cups (62mm height & under) with various drip cones like V60 01, Kalita Wave, Hario Pegasus 01 & Fellow Stagg X, if you have any of these handy for 1 cup brews.

                    Honestly, if my gooseneck kettle broke (can’t imagine how this might happen), I wouldn’t buy another solely for making brews up to 330ml of brew water.

                    • Tal likes this.

                      • TTal

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                      • Post #92

                      Thank you, I think I’ll give it a try!

                      5 days later

                      • TTal

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                      • Post #94
                      • Edited

                      Well I’ve been using it every morning before work, as an alternative to the aeropress and I really like the work flow. It’s really simple, I even set it up for my wife to use for when she gets up and she loves it too.

                      Her aeropress routine frustrates me as she doesn’t time anything or aim to keep anything consistent, no set process etc, I weigh and grind the coffee ready for her during my own morning routine so there isn’t a lot left for her to do. Still doesn’t care enough to time it to ensure it’s the same each day…. Aromaboy solves that though, she should be getting identical coffee each morning now.

                      Will need more filters soon, Melitta standard 100 brown papers OK?

                        Tal I use the Kalita 101 papers from Ozone.

                        • Tal likes this.

                          • LMSC

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                          • Post #96

                          One thing I notice while using the Aromaboy without a screen is the presence of constant harshness of the coffee when brewed without strainer. I believe the reason is the coffee is constantly agitated.

                          It is not a deal breaker, but would prefer to eliminate.

                          Brewing 15g with 200g water at 15% gives a good strength.

                          • MWJB replied to this.

                            I really enjoy my Aromaboy. This is probably because I can set it up and know after 4 minutes it is about ready. But, by far, my preferred taste for blck coffee is always 34 gms pulled from 17 gms beans as an espresso shot then topped up with about 5 ounces of water. I find it gives a much stronger taste which I enjoy. Soon I am going to be looking for some more ‘better quality’ coffee suggestions, suitable for both methods

                            https://www.suddencardiacarrestuk.org/2024/02/thank-goodness-for-madeira-cake/

                              • MMWJB

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                              • Post #98

                              LMSC I’ve not noticed this, I have had some of the best brews from the Aromaboy, but not necessarily with the stock cone.

                              The reason I used a strainer with manual brews was to break up the hose-like stream, that can blast the coffee bed, for cleaner brews. In other words, to closer emulate the more gentle dropping of the water from an auto drip brewer.

                              • LMSC replied to this.

                                  • MMWJB

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                                  • Post #99

                                  dfk41 I guess you could try brewing at 17g:220g, or scale up your ratio to 1:13 (22g:290g) in the Aromaboy for a similar strength? You’ll need to make some grind adjustments.

                                      • LMSC

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                                      • Post #100

                                      MWJB I’ve not noticed this, I have had some of the best brews from the Aromaboy, but not necessarily with the stock cone.

                                      It makes a nice cup, especially with V60. Just the lack of strainer disturbs the smoothness, while gives sufficient strength, say at 75g/L. Adding the strainer gives a smoother cup, but takes away the strength even at 75g/L. The harshness isn’t unpleasant, but will be great without it. It’s a trade off. 🤷🏽😊

                                        • MMWJB

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                                        • Post #103

                                        dfk41 Did it taste better, or worse than previous?

                                        I would expect you to have to grind a tad finer to extract the 22g dose with less water (290g, vs 330g).

                                            Jairo Arcila Yeast and Strawberries co-ferment

                                            Grabbed a white plastic V60 01. I would have preferred a black which wasn’t in stock.

                                            Brewed 15g with 210g water with dry bed at 3:15 mins at 15% 400 Kruve (#17) on the Duo.

                                            I used Hario’s Project waterfall paper which was too big on 01. @MWJB, do you have a filter paper recommendation for V60 01 for the Aromaboy please ?

                                            I am thinking either use the same paper or convert and use the Kalia 101.

                                            Coffee was good, it hit the notes on the bag and scored 8/9.

                                            • MWJB replied to this.