Aeropress

Girls, has anyone tried it? I'm just brewing it in the French press now, I saw this device, I wonder how it compares to the same press? Or, as they said at the specialized forum, "the main thing is the coffee grinder, and the rest is all the same in what"?

I have one. And there is a jacket and a geyser (gave it to a friend) ...
.. There is also a coffee grinder, not as sophisticated as those of coffee fans, but not a knife one either ... With different degrees of grinding, from fine espresso to coarse grinding ...
The coffee from the airport is cleaner and tastes better, so to speak. I like it ... Especially when the coffee is freshly roasted, you will make it in a couple of hours .... mmmmm
Despite the fact that I also have a coffee machine, I use the aeropress ...
And there is a difference in a jacket ... It's hard to explain, it's stronger, or something, I like coffee in an airpress more than from a jacket ..

Aeropress is a handy thing. Cleaner and faster than a French press. Probably, coffee is stronger, but it is difficult to evaluate here, there are many variables.

[gawala]

They finished it off .... I’m a sick person: I didn’t drink coffee, the day didn’t start) In what I didn’t brew this very coffee, what coffee makers I didn’t buy ... As a result, I returned to the Stone Age - French press. It seems to have the richest taste and aroma. And I read about aeropress. Seemed like an interesting device. But somehow I did not dare to buy everything. I doubted the reviews. Now, having heard them on my own resource, I still wanted to buy)
gawala, and what grind do you use?

[Aeropress]

What is this - the topic is open, and there is no photo or information! We need to correct the situation!
Description
Aeropress - this:
Intense full flavor
Maximum coffee aroma
Absolutely pure coffee, without sediment and impurities
Simplicity of the coffee preparation process
Compactness
Aeropress is a simple and reliable device for instant coffee preparation. It was invented by Alan Adler in 2005 in the USA and quickly gained popularity among coffee lovers all over the world.
Aeropress allows you to prepare a good dose of perfect coffee in about 30 seconds. A cylinder is installed on a polycarbonate cup, closed from below with a lid with a disposable filter inserted into it (350 pcs are included in the set). Then the medium ground coffee is poured into the cylinder. Fill with hot water about 90 degrees to the mark of the desired volume and mix for 10 seconds with a special spatula from the Aeropress kit.
Then, insert the piston into the cylinder and press! Pressurized water enters the cup through the coffee and filter. The piston fits very tightly against the walls of the cylinder, thereby creating pressure that allows you to extract the maximum taste and aroma from the coffee.
Included:
Piston with rubber seal
Latest generation perforated lid cylinder
Funnel
Scoop
Scapula
Filters 350pcs.
Nylon zippered carry bag.

I'm also interested, but is it convenient to use? on the video, it seemed to me very confusing. And filters are still expensive, probably in the end it turns out.

[Vei]

Vei, filters in a package of 350 pieces. In addition, metal reusable filters are sold.
It is convenient to use. The video shows a simple method, I often use the inverter one: coffee is brewed when the lid with the filter is at the top, and then it is simply turned over into a cup and pressed through.
The piston has a good high-quality rubber band, so the press itself remains clean, you just need to squeeze a coffee tablet into the trash can. With hand milk, it is convenient even in the office, far from the water.

what grind do you use?

Slightly larger than for espresso, literally one or two divisions larger .. and if laziness email. Take out the coffee grinder, then in the manual, it does not grind into the dust, so for the aeropresso it works out ...
I drink coffee from the airport only when there is freshly imagined coffee .. I fried it and after an hour or two I take a sample ... I like it very much ...
We buy green coffee in Germany 🔗 from the same place and the roster ...

And I read about aeropress. Seemed like an interesting device. But somehow I did not dare to buy everything. I doubted the reviews.

The best thing, of course, is to try coffee from the airport ... that would be for sure either YES or NO ... I don't know how much it costs you, we bought in German ibey for 27 euros ... and they cost the same there now, 27-29 euros, delivery would there be a cafe in your city with such coffee? ...

Paper, rubber, plastic, glass - something a lot for a cup of coffee of an old copper turkey and a porcelain cup is enough for me

[selenа]

selenаHave you ever tried to brew coffee in a Turk on induction?

It is very convenient to take Aeropress with you on the road, on vacation, on a business trip .. where there is no stove, but there is hot water or it is possible to boil it ...

[Cifra]

Cifra, no, I have 2 Turks, copper and cupronickel, my induction does not "recognize" them, and I do not have an adapter.

[selenа]

selenаand you say the Turks are enough
Aeropress should not be compared with a Turk, but with a French press, a pour-over, a drip coffee maker. It's still filter coffee, not Turkish coffee or espresso.
Different flavors, different coffees, and different conditions require different methods.

I'm just ancient, so I haven't learned to drink plastic coffee and tea from a cast-iron teapot, although I honestly tried to accustom myself

[selenа]

selenаsarcasm is always helpful

Aeropress should not be compared with a Turk, but with a French press, a pour-over, a drip coffee maker

So I think - to continue wanting an aeropress or Vitek 1514 (1517) - I understand, not comparable - but this is how it turns out ...

Sometimes coffee made from plastic or from a pipe system in a fancy coffee machine is striking in its taste. Personally, I don't like Turkish coffee at all. Even adored by everyone on the sand. I hate bitterness. And I don't like excessive sourness. I try to buy varieties where bitterness is minimized or completely absent. I found a company in Ukraine that is engaged in coffee roasting and makes the necessary blends. I explained what I expect from the coffee, they made a successful blend. The quality of the coffee and the roast is fine too. Now I order only from them. There is a good millstone cone grinder. That is, there are already 2 components of good taste. But I'm still choosing the cooking method. I want to achieve the perfect taste. Now I want to try aeropress) What if ?!

[the main]

2 ingredients for good taste

Two the main components of the third, in my understanding, water
And your opinion, Lilechka, I really want to hear, I will believe you

Water .. yes this is very important ...
I was at home, brought my friend a gift of coffee, which she herself roasted. She has a full automatic machine ... Everyone was jealous, well, I can't get such coffee as hers ... Water .. Other water ...

[selenа]

selenа, thank you for your trust
The water is also good - its own well in the yard, plus reverse osmosis (if I wrote this matyug correctly)) Let's say, perfect water.
Well, I'm a pervert, I'm just a little and a little))) Baluvana Galya)
There was also a professional car, a full automatic machine. The family looked askance at this bandura, but they were silent: if my mother does not drink and does not smoke, let her even indulge in kokhviom, but then she will be kind and kind)) And so. It's not that coat anyway. Here's something missing. And they set it up perfectly for me, already got my own master) As a result, I sold it. Horseless for an hour, but no less hungry) I want a new tsyatska

I want a new tsyatska

And, as a result, what did you buy?

And, as a result, what did you buy?

Believe it or not .... back to Frenchpress! So far, this is the most delicious coffee for me!

Believe it or not .... back to Frenchpress!

Well, have you bought the aeropress or haven't you? I bought it a long time ago, tried everything that can be geysers, drip, horn, service jacket and aero .. and as a result we bought a full automatic machine.All the service jackets and geysers were given away, but the aeropress was left in case it happened suddenly .. I like coffee from it .. I don’t regret buying it, although we don’t use it ..

I've been looking at the airport for a long time. But polycarbonate really confuses me. It is a pity, they do not produce it from any natural materials. Heat-resistant glass, or stainless steel ...

But polycarbonate really confuses me

And why?

And why?

Probably because I prefer to avoid plastic dishes whenever possible.

I prefer to avoid plastic dishes whenever possible.

I see .. Well, yes .. if possible ..

Well, the airpress has been bought

Yes, it was bought, but went further from hand to hand. Not that "coat". Didn't like the coffee from it at all. Of all the vending machines, coffee made from saeko clothes comes to mind the most. The most successful option. Recently I ran to a friend's office, and she treated her to coffee from a fancy delongue of some latest model. And the coffee is good, correct. It seems that these coffee makers are also praised. Didn't like the coffee from it at all. I also tried the navy drip coffee maker. Also a good option. And Phillips slide. Not really.
I don't even know what else to think of yet.

I don't even know what else to think of yet.

There is only one option. Buy a coffee roaster, green coffee beans and roast the coffee yourself. As I actually did ..
But now it is complete pleasure. By the way, I have a full automatic machine.

Believe it or not .... back to Frenchpress! So far, this is the most delicious coffee for me!

we believe we used coffee makers in the absence of - a sheer delight. only takes more time, which is not convenient in the morning

[eye]

There is only one option. Buy a coffee roaster, green coffee beans and roast the coffee yourself.

In more detail, pliz)) I heard, but did not delve into it.

By the way, I have a full automatic machine.

I read a lot about them, the reviews are great. A friend has a deluxe diva in the office. Essentially a bomb. Maybe they just don't know how to use it, well, there was really no coffee. The thought came that the minimum weight of coffee and the maximum amount of water were preset so that the workers drank less)) I cannot find any other explanation why such a "plane" has such tasteless water.
eye, yes, I'm more than sure that if a good machine (coffee)) got into my hands now, then the jacket would go back to the shelf))

In more detail, pliz)) I heard, but did not delve into it.

Read more, green coffee is also sold there .. Rohkaffee

🔗

[gawala]

gawala, dyakuyu) I went to study.

dyakuyu)

Bitte ...

from such an "airplane" such tasteless water.

Maybe a kind of coffee, which is worse and cheaper. Much depends on the type of coffee.

Believe it or not .... back to Frenchpress! So far, this is the most delicious coffee for me!

Yes, unexpectedly

I just read that you do not like the espresso from the machine, I thought that you would go aside: a good coffee grinder + espresso machine.

But polycarbonate really confuses me.

Polycarbonate was used in early airplane models. See off site:
aeropressinc. com / materials-used-in-theaeropress-coffee-maker /

Polypropylene is now used.

Heat-resistant glass, or stainless steel.

Personally, I am also more attracted by these materials, but on the website of the manufacturer of the airport it is clearly written that there is no glass and stainless steel and will not be.
It would be possible to wait for all sorts of Chinese, but given that the aero presses bought on aliexpress are noticeably worse than the original ones (both themselves and paper filters), then I would not rely on them: even if there is glass + stainless steel, they are somewhere cheat.

yes, I'm more than sure that now get into my hands a good machine (coffee)))

From time to time on specialized coffee resources, the thought slips through the vending machine that "the same" espresso cannot be obtained from the vending machine, regardless of its price: coffee is extracted there somewhat differently than in a coffeemaker.

Read more, green coffee is also sold there .. Rohkaffee

And how evenly does the roasting of coffee occur in such a roaster? Do you happen to have pictures of roasted grains?
I just want to buy an aeropress, but in the process of studying the topic, it turned out that a lot more is needed to get a cool drink out of it:

• Find where to buy high-quality coffee of fresh "correct" roast, as for the alternative it is considered that the best coffee is the one that has been lying for no more than 3 weeks from the moment of roasting;
• Find a millstone coffee grinderwhich will give a good grind (with as little size spread as possible) for an alternative with the possibility of fine adjustment;
• Find a kettle that will provide water at the temperature I set and make it possible to pour water in a convenient way (with a gooseneck);
• Choose the "correct" water with low total mineralization, which will most fully carry out the extraction;
• Find a scale and timer to ensure repeatable coffee brewing results (brewing profile);
• And only then do you get the airpress itself;

I'm just trying to buy a kettle so far and I'm finishing my coffee grinder with a file

And during the process of studying the topic, there was a desire to buy several additional devices:

• A thing for frothing milk. The forum seems to be discussed here and here;
• Thermo glasses / thermo mugs in clear glass with double walls: I just love the way they look with the drink;
• TDS meter for coffee, to be able to calculate the percentage of extraction of soluble substances from coffee in order to quantify all your actions.

In the meantime, I found a coffee shop in my city where freshly roasted coffee is used from the roaster I plan to buy from, and where it is made in the air press: I try different varieties

Find a millstone

And even better, hand-made, with ceramic millstones, so that the grain does not burn out ..

, which lay no more than 3 weeks from the moment of roasting;

From my own experience, I can say that after roasting, you can drink coffee after 5 days, it picks up the maximum aroma for exactly 2 weeks, and after two weeks the aroma begins to wane .. I store it in a glass, sealed jar .. Gave my friend a can of coffee with the same can, so he has kept it for a year and says that the aroma is the same. He saves it, doesn't give it to anyone ..
Although you can drink in the aeropress within a few hours after obrazhki .. Well, that's what smart coffee gurus write. Provala, yes indeed you can, delicious, but it is better to drink all the same aged coffee ..

Polypropylene is now used.
Personally, I am also more attracted by these materials, but on the website of the manufacturer of the airport it is clearly written that there is no glass and stainless steel and will not be.
It would be possible to wait for any Chinese, but given that the aero presses bought on aliexpress are noticeably worse than the original ones (both themselves and paper filters), then I would not hope for them: even if there is glass + stainless steel, they are somewhere cheat.

Manufacturers do not want to produce from normal materials, which means that I can do without an airpress

what will you go aside: good grinder + espresso machine.

I was already thinking about the carob. There was a case. Only I can’t even imagine from which side to approach this choice. Previously, I somehow really ignored these coffee makers ... Can you tell me?

I was already thinking about carob. There was a case. Only I can’t even imagine from which side to approach this choice. Previously, I somehow really ignored these coffee makers ... Can you tell me?

Lilia, if you like very good coffee, then buy or consider an expensive carob coffee maker .. Italian and to it a coffee grinder, millstone and not from a cheap range .. then there will be really great coffee .. Coffee gurus advise this way.
In principle, there are not very many body movements, well, it is clear good coffee, this is the main condition, then you need to be puzzled with tempera, temper the coffee, this is also desirable - it is necessary that when you temper it, the spill will be better, more even and the coffee will give out all its aromas ..

[gawala]

gawala, thanks for the advice!

From this list there is only a good millstone coffee grinder and a good son sends coffee.
It remains to choose a coffee maker and a coffee maker.

It remains to choose a coffee maker and a coffee maker.

And buy tempera ..
Enjoy your coffee!
🔗

[gawala]

gawala, um, I already feel this magical taste))

[uniformity]

Better yet, manual

It is believed that alternative brewing methods, which include aeropress, require a unimodal grind - that is, a grind in which the size of the coffee particles will be closest to each other. Such a grinding can only be achieved by coffee grinders with flat millstones (and even then, by no means all), and I have never seen such manual coffee grinders.

In addition, the speed and uniformity the rotation of the millstones also affects the result. For example, in the top-end manual espresso grinder (there are conical burrs from Mazzer Robur - they give a bimodal grind) HG one
hg-one. com / the-hg-one-grinder /
The manufacturer has made a large flywheel and separately indicates that it is important to rotate the handle evenly.

As a result, it turns out that an electric coffee grinder with a flat burr would be better for an airport press. So far I have bought a Mazzer Major for Grocery with 83mm flat burrs: although it gives a noticeably bimodal grind, it will not contain as much fine "dust" as in any conical grinder.

On the other hand, for espresso, where bimodal grinding is more important, your recommendation may well be relevant.

with ceramic millstones so that the grain does not burn.

Ceramic / steel millstones have nothing to do with overheating of grains: overheating does not depend on this. And moreover, all other things being equal, the ceramic will heat the grain a little more, since:

• Ceramics cannot be as sharp as tool steel;
• The thermal conductivity of ceramics is noticeably lower than that of steel.

But all this is not very important, since the turnover plays a noticeably large role.

As a link to an authoritative source, I would like to cite the data of such a manufacturer of coffee grinders (and OEM grinders for other manufacturers), such as Ditting Maschinen AG:
dittingswiss.ch/en_products/Steel-grinding-discs.html

1. Are Steel or Ceramic burrs better?
This question cannot be answered in general. Each material does have its advantages. Steel: Really precise adjustment and grind size is possible. The burrs are break resistant. Number and geometry can be changed. Ceramic: Have a longer lifetime. Are less expensive than steel grinding discs. Form / geometry is fixed. Ditting also offers ground ceramic discs.

2. Which Grinding burrs have the longest lifetime?
In General, Ceramic burrs have a longer lifetime than steel grinding burrs. Additionally, the bigger the diameter of the burr (Ditting offers diameter from 54mm to 180mm) the longer it last. Burrs with more than 80mm can be re-sharpened, which is less expensive than replacing the burr by a new one.

3. Which diameter (54mm - 180mm) is the right one for me / the best one?
This depends on the grinder you use. Each grinder is engineered for a special diameter, that is not changeable. In the OEM-business we only use 54mm, 64mm and 65mm grinding discs. If you haven’t decided on a specific grinder yet, the rule is that the bigger the diameter of the grinding discs, the lower the temperature of ground coffee - that means more gentle grinding. Also the performance increases with bigger grinding discs but also the motors need to be bigger and the grind-er will be more expensive.

Bottom line: if you are worried about overheating, then the grinder should have millstones with a large diameter and low revolutions. Ceramic millstones are cheaper, have a longer resource, but are more fragile than steel ones.

Further, if we go to specific examples, then I would like to draw your attention to two coffee grinders, Baratza Forte AP and BG:
baratza. com / choosing-your-grinder /

The first has ceramic burrs and is more suitable for espresso (gives bimodal grinding), while the second has steel millstones that are more suitable for alternatives (gives more unimodal grinding). In both cases, the millstones manufacturer is the same: Ditting. So, if you look at the Baratza / Mahlkoenig coffee grinders, then steel millstones will be better for the airpress, and not ceramic ones.

Although you can drink in the aeropress within a few hours after obrazhki .. Well, that's what smart coffee gurus write. Provala, yes indeed it is possible, tasty, but it is better to drink all the same aged coffee.

Thank you so much, I will try.

I also read that aeropress and other alternative methods can brew immediately after roasting, and in the case of espresso, you need to wait at least five days (first of all, so that carbon dioxide comes out of the beans a little), since espresso has a much higher brewing intensity than alternative methods. But, as you noticed, "it is possible" and "better" are different things.

Scott Rao even advises, if we have freshly roasted coffee, and we want to make espresso right now, grind it and wait about half an hour or an hour for carbon dioxide to disappear from the coffee: this way we will lose a little in the aroma, but we can get a win in brewing. In fact, we get such an accelerated "aging". Have you tried it like this?

I was already thinking about carob. There was a case. Only I can’t even imagine from which side to approach this choice. Previously, I somehow really ignored these coffee makers ... Can you tell me?

I myself am cool to coffee, but my wife loves it very much and I want to learn how to make good coffee.She is very fond of espresso-based dairy drinks, so I am looking in this direction a little too, but decided for now to focus only on how to make great coffee in an air press so as not to be sprayed on other areas. From what I came across, I liked:

• Master class How to Prepare Coffee Correctly (on an espresso machine)
  youtube. com / watch? v = 6cap_GxJbgA
  
• Delicious coffee for IT / carob machines from lever to PID:
  sohabr. net / habr / post / 221233 /
• Topics on the trunk "Rozhkovy coffee makers and accessories for them. Selection, discussion, operation":
  forum.ixbt. com / topic.cgi? id = 47: 12678: 1198
  
• Profile forums, for example, prokofe:
  
  

I can't help you with anything specific, except for advice, try to find good coffee shops in my neighborhood that have:

• Coffee that has been in use for no more than a month since roasting;
• "Big" coffee grinder, espresso machine;
• A barista who knows how to use it all.

Moreover, you can try to find a coffee shop where coffee is prepared by alternative methods, using the same air press. And try drinking different coffee and see what you like / dislike. And only then decide whether you want "it" or not.

For example, I told my wife in a first approximation what and how to prepare, that the coffee should not be quite stale, freshly ground, I found some caffeine and we go and try. She can evaluate a little: here they are doing the right thing, but here they cheated in this, they didn't wipe it out, and so on: that is, she can judge a little about the qualifications of the barista by indirect signs. Recently, my wife told me that she decided not to drink coffee from an automatic coffee machine at work anymore, because there, "not very".

I also read that aeropress and other alternative methods can be brewed immediately after roasting, and in the case of espresso, you need to wait at least five days (first of all, so that carbon dioxide comes out of the beans a little), since espresso has a much higher brewing intensity. than alternative methods. But, as you noticed, "it is possible" and "better" are different things.

After a couple of hours, you can already brew in an aeropess, after roasting the grain ..
And carbon dioxide comes out within 6 hours. You just need to take a container of some kind with a small hole. Fill in freshly roasted grain, cover and leave for 6 hours to release carbon dioxide. I have a can of Illy's coffee for that, there, at the bottom, there is just a small hole. I fill the grain, close the lid and turn the jar upside down and with the hole up and let it stand for 6 hours .. Then I pour it into an airtight jar. I have a glass one with a rubber gasket. and a clamp .. In general, for canning a can, but it holds tightly ... Just now, Ethiopia has fried a variety ..

[the main]

Two the main components of the third, in my understanding, water

I completely agree with this. For example, Maxwell Colonna-Dashwood believes that coffee taste depends mainly on the following interrelated factors:

Personally, I still prefer bottled water of the highest category for just drinking, see SanPiN 2.1.4.1116-02, Drinking water. Hygienic requirements for the quality of water packaged in containers:

🔗

Which must correspond to the "criterion of physiological usefulness in terms of the content of the main biologically essential macro- and microelements." At the same time, I try not to buy water of the highest category intended for children, since there is a requirement in regulatory documents to obtain such water using reverse osmosis technology.

At the same time, when you brew coffee in an air press (and in any other way), our water acts not as an ingredient, but as solvent, which is responsible for what and how will be extracted from coffee beans (and in what quantities) and what not. And in this regard, completely different requirements are being imposed on it than for ordinary drinking water.

As far as I understand, until recently, the coffee drinker community essentially only had recommendations from the Specialty Coffee Association.For example, if you look at the chapter about water in the recently published in Russian "World Atlas of Coffee" by James Hoffman, you will notice that they simply point to the recommendations of the association and do not further clarify or recommend anything:

So, the Specialty Coffee Association of America recommends us:

🔗

Neutral water (pH 7.0), colorless, odorless, chlorine and sodium content less than 10 mg / l.

But in 2014 barista Maxwell Colonna-Dashwood and chemist student Christopher H. Hendon published an article in the scientific journal "The Role of Dissolved Cations in Coffee Extraction":

🔗

The article presents the results of computer modeling of the binding energy of the most common impurities in water with some components of coffee and water itself. In addition, he (they) give several lectures on this topic, as an example:

• Maxwell Colonna-Dashwood - Water chemistry and its impact on coffee flavor
  
• Maxwell Colonna Dashwood at Nordic Roaster Forum 2015
  
• The Coffee Sessions: Maxwell Colonna-Dashwood on water and coffee brewing
  

And they wrote a book, which is included in the list of recommended by the Specialty Coffee Association.

As a result, in addition to what was described earlier, we get something like the following:

• Water with a total mineralization of more than 150 ppm is very poorly suited for brewing coffee;
• Distilled / de-ionized / from reverse osmosis water without a remineralization section for brewing coffee is very poor;
• Some small amount of calcium ions (Ca²⁺) and magnesium (Mg²⁺) increase the extraction,
  moreover, each of these metals does it in its own way and magnesium as a whole is more powerful;
• Sodium practically does not change the quality of extraction, since it has a binding energy with the main elements of coffee about the same as with water itself;
• Hydrocarbonates, (HCO₃^-), which used to be called bicarbonates (and in English they continue to do this even now), are a buffer for acidity changes and have a very strong effect on the taste of coffee: without hydrocarbons, we have a very pronounced sharp acidity, with a small amount we get an optimal taste, and when hydrocarbons we have a lot, we get a flat, inexpressive taste.

In the form of infographics, we get the following picture:

As a practical matter, we can start by measuring the TDS of water with a simple instrument that measures the electrical resistance of a liquid and shows the total dissolved salts in the water in ppm (parts per million): TDS meter. If we get values ​​over 100 ppm (well, 150 ppm maximum), then it is worth looking for another water there. For example, in the vicinity of my habitat, I was able to find such water with a low total mineralization:

Namely:

• Spa reine;
• Baikal still natural water 430ml;
• Wave of Baikal;
• Legend of Baikal;
• Aqua Minirale.

I want to note that it is practically impossible to make a choice according to the inscriptions on the bottle, since often on bottles either indicate the range from 0 to ∞ for all parameters, or the actually measured and written parameters are very different (the only exception so far: Spa reine). In addition, in different regions (and over time), the water sold under the same brand can be very different. That is, if you want to choose water: you need to take measurements yourself.

There is another option: it is to take water after reverse osmosis / distilled and add the necessary ions to it to taste (calcium, potassium and bicarbonates). On this topic, you can read the recommendations on how to do it yourself:

• 70/30 water
  🔗
  🔗
• DIY Water Recipes: The world in two bottles
  🔗

So buy ready-made supplements, like Third Wave Water: 🔗

See also:

• The Coffee Sessions: Ronny Billemon on water and coffee brewing:
  
• Maxwell Colonna-Dashwood - Water chemistry and its impact on coffee flavor
  🔗
• Water: why quality matters, article in Cafe Europa 61 (2015), page 20-22
  🔗
• Discussion 70/30 Water
  🔗
  
• Promotional brochure with simple explanations of water principles: The Science behind the perfect coffee - it's in the water!
  🔗

PS: If you have a coffee brewing machine (automatic, espresso, etc.), and not an aeropress, then two criteria should be added to all of the above, namely, how much water will form scale and / or how much it will cause corrosion ... Scale build-up is usually assessed using the Langelier Saturation Index (LSI) and the Risner Stability Index, with corrosion being a little more complicated and still highly dependent on the materials used in your machine.As an example, the Langelier saturation index for Spa reine water will be slightly negative, which means that this water does not form a boil, which I can practically confirm: this water quickly washed away a thin layer of scale in my kettle.