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Tried aeropressing a light Ethiopian roast at 175 degrees and it tasted like nothing for 3 days
Everybody on here keeps saying lower water temp brings out the floral notes in light roasts, so I tried it with a Yirgacheffe washed lot last week using my Aeropress at 175 degrees instead of my usual 200. What I got was 5 cups in a row that tasted like weak tea with a hint of cardboard, no jasmine, no lemon, just flat. I bumped it back to 200 on day 4 and the same beans gave me the peach and bergamot everyone writes about, so I think the low temp advice only works for certain brewers and not the Aeropress. Now I want to know if anyone in Chicago has actually pulled off a sub-180 brew that did not taste watered down, because I am not buying it from my own kitchen.
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carter.joseph1mo ago
Waited 3 whole days before switching back to 200?
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