You can check out the award winning recipes here - aeropress.com/pages/wac-recipes If you have a go to aeropress recipe then we'd love to hear it and give it a go!
I do 20mg coffee: 100mg water, with a pre rinse on double non-bleached filters a 2min soak and poke (stir for about 20 sec after a 30 sec bloom with 50mg of water and then add the next 50mg). Then hit it with a rapid but consistent plunge... I've found this recipe typically delivers for my taste.
Man, people come up with some absolute nonsense when making coffee. "I like to swing the beans around my head 9 times before soaking them under the shower for exactly 9 seconds, no more, no less or it ruins the taste".
That was just foam from the air pushed through after the water was done... which often brings astringent notes to the cup. Many professionals say not to push air through the coffee bed and from my personal experience, i agree with them.
Not recommended by Aeropress I heard once, so never tried it. May start using after watching this. I have the XL and measure two scoops of beans into an antique hand powered grinder set to a very fine grind. Takes about 200 revolutions I alternate hands at 100. I tried tamping the grounds before adding a "Bloom" amount of water, it kept most of the water in the unit, I would then allow it to sit for about a minute, add the remaining water to the full numbered level, stir, sit for another 2 to 3 before inserting the plunger and slowly pressing down. I also used to "squeeze" all the water out of the grounds. How many do that? Might be a two dose coffee day today. Good thing its Sunday.
Try a Joeresso: 20g espresso roast, ground fine but not to the point where it will clog the basket and tamped firmly. Add 50g of water at a full boil. Immediately place on floor and plunge as firmly and quickly as possible. It ought to require a good portion of your body weight (hence the need to place on the floor). If you have the original Joepresso then add a paper filter between the silicone gasket and lip of the aeropress instead of the metal tamper/screen in order to prevent channeling. The Joepresso V2 addressed the channeling issue.
@@LilyWillow22 it depends on the bean and the grind. I’m currently brewing 17g with 60g water and a 30s pre-infusion using the pressurized basket that came with it.
Does your coffee have a rubbery smell when using the inverted method? I don't think the seal is made from a material that's designed to be in contact with the coffee.
Hey there! Thanks a bunch for bringing up the AeroPress Flow Control Filter Cap and the Fellow Prismo - they're really cool tools, aren't they? 🌟 We went with the inverted method using a paper filter this time mainly to keep it super simple and accessible for everyone. It's a great way to get started with what you've already got in your AeroPress kit. But you're spot on about the extra accessories. They can totally change the game, offering more control and even an espresso-style brew. Love your suggestion! 😊 We're all about experimenting with different brewing styles, so you've definitely given us some food for thought for our upcoming videos. Keep your eyes peeled - and thanks again for joining the conversation.
There's no need to invert the Aeropress. They have a different bottom that's actually a stopper. It will not leak until you press to apply the pressure.
I go with Hoffman's recipe. Less coffee used get more out of my investment of good quality coffee. for a single cup 18 grams for a shot is usually where I try to top out.
@@1Hope4All 11g/250g, aeropress in normal position, all water in at the same time, put plunger part way in, pull up to create vacuum pressure and stop drips, some drips will get through its fine. steep for 2 minutes. At 2 minutes holding the brewer and piston swirl twice, wait another 30 seconds, plunge for 30 seconds. Grind should be finer side of medium. Its an easy repeatable recipe that produces a great clear cup that highlights all the notes in your coffee without using a lot of coffee. It doesn't have a HUGE amount in so great for a one cup morning grab and go. It will not create the body or intensity that something like this or other aeropress champ recipes will create, but its a simple standard for an everyday cup or perfect when traveling because if you are going light/medium roast if you can make water boil you can use this recipe and get great results without being exact on temp. 200g/200ml is almost to the top as well, about the final number I believe so it will be easy without scales if you predose coffee before you go on that trip
Good point, I'd like to say that by adjusting the grind size you can get a decent extraction with 30g of coffee, it's definitely a balancing act. The key is to experiment.
@@atticustay1 with so little water you'll get an under extracted coffee. It will be strong, under extracted, and bitter. A "normal" coffee to water ratio is 60g coffee per 1000g water.
@@LightSpinAnglerWho's hating? Why does everyone use "haters" for everyone who does things differently? No one is hating anyone! Maybe the hate is coming out of you for using an inappropriate word for the occasion. *Stop using "haters"!*
With the inverted method, if you start plunging it immediately right after flipping it over, wouldn't this just make it similar to a french press? You didn't give the grounds enough time to settle to the bottom, thus most of the coffee grounds are brewed via immersion and not percolation.
Yeah of course, I used to do that before I bought a fancy kettle, it does exactly the same thing. Once you do it a few times you should get a feel for your kettle and know roughly how long off the boil equates to temperature.
What im confused about is the grind. I have an OXO Grinder. Wheres medium fine like the directions say? I have fine, medium and course would it be between fine and medium or medium and coarse
Thanks for the video, liked and subscribed! A question, how much yield do you get in ml? if I want to add milk, how much milk and simple syrup can I add? thanks!
Thanks, I hope you enjoy the content. You're going to lose a bit of water in the brewing process often between 10-20%. When it comes to milk & simple syrup, that's totally up to you, what tastes good to you is what is right! You can use warm milk and a milk frother or french press to some nice foamy milk without the need for a steam wand.
I personally find the moka pot to be a much richer, flavorful, thick espresso-like coffee(when done right). I’ve gotten decent coffee from aeropress with crema, could do latte art and everything, but the taste was still bland by comparison.
@@甘明忠-u8m have you tried using 2 filters, longer brew time, and hotter water? That helped me get some incredible brews. On the fellow ode I keep it around 5.66 grind size so really not too fine, 4 minute brew, boiling water. What is your method?
Here is a good technique for everyone to enjoy. Do the normal method for mediocre coffee like Starbucks or Dunkin Donut beans. The under extraction helps reduce the over bitterness of cheap coffee. It makes it taste like the cup you get at those locations. Make sure to extract it using water temperature at 175 degrees and start extraction immediately after you pour the water in. The inverted method is the best for great quality fresh coffee roaster type coffee. I'm talking about you go to a local roaster and get the bean type of thing. You invert the aero press, put your coffee in there and then pour water at 195 degrees. Pour enough just to cover the coffee and let it bloom for 30 sec. After that, pour water upto the top and place the filter the cap and tighten. After that, flip it snd and extract as normal. You will get a nice cup of coffee with the extracted flavors without it being too over bitter where it tastes like you grandpa's ash tray. If you did all these right, both should have a very smooth aftertaste but the higher quality coffee you will notice the incredible flavors it extracted. The cheaper coffee will just taste like coffee but without the bitterness you get from a french press sitting for an hour 😂
Great video. Very clear and informative. My only doubt is how fine the grind size needs to be. I dont seem to have achieved the optimal grind size yet.
Great point! It's a balancing act and you need to experiment to find what works best, this also changes with the roast of your coffee, lighter roast needs a finer grind and darker roast needs a coarser grind.
i tried the first method...the taste is less bitter than the usual way i did (longer plunge time). the taste is more balance but less strong for me in terms of taste (i am not really good with the adjectives to explain the taste🙃)...any suggestion on how i can improve? thank you in advance
If you need a good size cup of coffee, give the second recipe a try. It's pretty strong so recommended to add water. You could try 50/50 extracted coffee to hot water as a starting point. Let us know how you get on!
It would take 230kg of force on an Aeropress to get 9 bar. I'm about 65kg so if I put my entire weight on it (balancing on top of it with feet lifted of the floor) I'd get about 2.5 bar. Still a long way short of the pressure needed for good espresso.
@@LilyWillow22 No I haven't tried it, just pointing out the physics of the situation. If you like what the Joepresso produces, that's cool, but it's not possible to make good espresso with an Aeropress regardless of what you attach to the bottom of it, because you can't create the correct pressure. It will never be the same as what a proper espresso machine produces.
30 to 150 is mad! If anything, that’s just a waste of coffee :( Otherwise, great video. Love that you show the ground coffee. Bugs me when people describe the grind size, but then don’t bother showing what the ground coffee looks like
@@68vert1 oh yeah eh. Im a travelling man and i brew coffee every morning using a piece of the stupid American flag as a filter for the coffee i brew in a last night meal can and its the best of all
She hated the taste. Play in slow mow shes barely swallowing it down. She was dreading it. Its probably that nasty coffee beans shes using. I use only purity coffee.
Hey Theo! We do clarify at the beginning it's not espresso, but it's a strong espresso style coffee you can use to make something similar to a flat white or latte
I'll stick to my machine, an Aeropress is only useful for taking on holiday in the suitcase the coffee is nowhere near as good despite all the hype and bs on RU-vid.
Hi Andrew, I'd agree with you in that if you have a machine you it'd be crazy not to use it! However, the price & portability of Aeropress is tricky to beat.
