4 ms·

Absolutely agree on the three important factors. But I'd say the fourth is bean quality. Makes all the difference.

• wampus 12y ago
  That's why I qualified it with "a particular roast." But I probably should have added another factor: amount of grounds. I've found the manufacturer's recommendation of two scoops to be ridiculously strong, but maybe that's because I typically use a strong roast and don't water it down.
• pa5tabear 12y ago
  You don't think pressure matters when plunging? I've speculated that a faster plunge might extract more solutes from the coffee grinds due to greater liquid penetration into the coffee grounds from higher pressure.
  • semi-extrinsic 12y ago
    It's hard to get that much pressure variation with an aeropress. The plunger is around 5 cm x 5 cm, so the full body weight of a male human (say 90 kg) only gives you 3.5 bar. That's if you're standing on your aeropress. A real espresso machine puts out 9 bar.
  • thenomad 12y ago
    From practical testing, I'd say it makes a difference, but it's second-order compared to grind size, temperature, steep time.