/ck/ - Food & Cooking

>>8617208
The science behind brewing is pretty specific, but that doesn't stop French press from being incapable of pulling out as much as possible from the grinds before beginning to extract undesirable compounds. Press begins to extract bitter flavors before it ever fully extracts the "good" flavors, because of its immersion method, lacking continuous heat / pressure.

>>8139666
>>8139692
>>8139699
>>8139710
Actually, 190 is fairly accurate for aeropress. The pressure causes the sugars to present themselves earlier, which means a lower temperature is very beneficial for the higher pressure. I've known some stuck up cunts who only like aeropress at 175-180, which I was not a fan of.

>>6878312
Better is an illusion.

Pour overs
+ clean cup oils tend to be the biggest variable and pour overs will bloat out volatile oils
+ light cup. The water is thoroughly passed through air so the entire drink has this lightly airy feeling as well as the lack of oils mentioned above
- Removes complexity from many coffees may present usually only gets acid flavors and maybe some sugars never to dry distillation hence the clean cup

French press.
+ expresses all the oils and volatilizes of a coffee
+ full expression up to dry distillation

- Dissolves ultra fine particles contributing to bitter over complex taste.

Pour overs have better consistency and are single serve which is why they are so popular today. French presses tend to be used very poorly made contributing to the negative image they have.

To make a better french press remember 1: grind should look like thick kosher salt and with minimal fines 2: time the coffee properly

Pour over try to follow these tips 1: grind of turbinado(?) sugar 2:pour the water slowly and gently if the water is making a hole through the coffee your fucking up.

Aero press is good but don't be to wooed by it
Realistically vacuum pot has the most control over brewing conditions so if anything is best that might be