Light and medium roasts are finicky and vary by the bag.

The lighter the roast, the easier it is to brew too long, resulting in astringency.

If a brew is astringent, keep reducing brew time until the astringency goes away.

The amount of plastics that actually get recycled is about 1% worldwide, according to the Gulf Petrochemicals and Chemicals Association (GPCA) https://www.sciencedirect.com/science/article/pii/S2214785321075969

The amount of Polypropylene that comes out of recycling is less than 1% of that 1% https://circularityinaction.com/2020PlasticRecyclingData

Unless you believe the stats from astroturf orgs like “The Recycling Partnership” that is funded by: The American Chemistry Council (i.e. the plastics manufacturers association), major producers of plastic packaging like Coke, PepsiCo, Uniliver, 3M, etc https://recyclingpartnership.org/funding-partners/

I saw a bag of that the other day in… probably a Safeway or Lucky’s.

You can always order from them directly https://jeremiahspick.com/product/jamaican-blue-mountain/

I’ve been looking into plastic-free alternatives to the Aeropress. I haven’t found any so far. I didn’t find this though it seems better designed than the ethoz that comes with a fragile glass erlenmeyer flask. Both have plastic pressure brewing chambers though.

This obviously uses a plastic pressure brewing chamber, but it looks like it would be relatively simple to have a replacement “water chamber” in stainless steel for a few dollars more.

Question: To set up for another brew, in order to put the water chamber back into its original place, do you have to twist it back into the cup, or twist it back through the orange gripped ring?

If so, then that’s 2 sets of twisting for every cup of coffee.

Question 2: Have you timed yourself on how long it takes to twist/extract the brew?

“On Sale”

Coffee is kinda expensive…

On a graph of time vs extraction, I’m sure there’s a logarithmic curve for any given temperature, with optimal extraction for taste falling some time value well before maximum extraction before the bitter astringent compounds are added to the brew.

I’ve never tried a light roast in any brewing method, but I suspect it would be even more finicky to get right than medium roast.

“Most sources” consensus is a good starting point, but it’s really up to 1) What resources and equipment you have, 2) how much effort you’re willing to put in, and 3) your personal taste.

The main thing that affects taste with FP that I have found is brewing time.

I find myself experimenting with brew time, for each and every different bag of beans or grounds to achieve optimal taste.

Starting with standard 4 minute brewing time: If that brew is underextracted, add 1 minute the next time; Likewise, if that brew is overextracted, subtract 1 minute the next time.

I can dial in the optimal brew time for taste for a new bag within 2-3 days.

Medium roasts tend to be overextracted at 4 minutes, dark roasts can go 4 minutes or more.

I have a hot water pot that maintains water temperature at 195F, and I don’t like futzing with it.

I don’t use paper filters, just a fine mesh filter.

Waitaminit.

If the finch consumes espresso, why would their beak be an espresso machine?

Shouldn’t the beak resemble a tasse, and maybe the accompanying saucer?

Maybe even the beak should be a grinder, to grind the beans at their freshest right out of the pod, then the male attracts females by providing the best espresso machine they can get to make their nest the most attractive?

Cortado doesn’t sound that difficult to make. It sounds like a variation on an Americano.

Something ridiculous like kopi luwak, or siphon brewed coffee.

Places that have those probably have other ridiculous things, so ask the baristas for recommendations.

There’s supposed to be a heat wave here next week, so I might have to start my own experiment with cold brew too…

Electric burr grinder is the way to go, unless you’re a masochist.

It’s my second week drinking that Four Sisters Donut Shop Blend from Grocery Outlet, and… It’s okay…

It’s not completely awful, and it’s definitely functionally caffeinated, but without a paper filter it’s bitter.

With a filter, it does have a sweetness and fruity acidity that’s nice.

As if it’s made as a filter coffee, which sounds weird, but I suppose it must be possible.

Speaking of paper filters, I started using a mesh filter in my aeropress, and… The result tastes very similar to my French press…

I got a pack of two mesh filters: One 250 microns, the other 200 microns, and the 200 micron filter doesn’t let any fines through at all.

I am alternating days between the two, and I have to say the paper filter in the Aeropress makes a huge improvement in smoothness and taste.