Apologies, we accidentally left out the portion of the video discussing grind size, but we do recommend a medium-fine grind for this recipe. As for water temperature we like to use 205 degree water for a lighter roasted coffee, and 185-195 for more developed roasts.
I just received my Aeropress last Saturday. So just a couple days ago. I've tried a few different recipes so far this has been my favorite one. This one actually had a little more coffee than some of the other recipes I've tried, and the 3 minute brew time had me a little worried. However, I love Kaldi's coffee. So I figured what the heck I'll give it a shot. So I made a cup this morning, and wow it's really smooth! I ordered a bag of Guatemala San Ramon a couple days ago and I can't wait to try it in the Aeropress!
Thank you for sharing! One of the coolest things about the Aeropress is how recent findings have recently breathed some new life into this classic brewer. There's a recipe out there that suggests a TEN MINUTE brew, and we actually had very good results when we tested it. This got us thinking about brew time for our own recipe, and we landed on ~three minutes as a reasonable wait while still getting a very tasty cup. The San Ramon is an excellent coffee for the Aeropress - we think you'll get some extraordinary sweetness from it. Thanks again for watching!
Great video! The Aeropress is one of my favs. This is a pretty standard recipe that works well for most coffees with the Aeropress. I really enjoy doing long emersion brews like Jonathon Gagne's recipe, you get a way better extraction and more intensity of the flavor notes, especially with I light roast. I made a video recently about my two current favorite Aeropress recipes. If I may suggest some things for a future video... you didn't mention what water temp you used, or show the grind size. I know you said in the description the grind size part was cut out of the video but showing the particle size or even mentioning the micron size would be really helpful for people. Keep up the good work!
@@KaldisCoffeeRoastingCo I'm a veteran Aeropresser, so I have my own ideas about recipes. I just wanted to let you know. At least, I'm paying attention.
Like the video! I have a Baratza Encore grinder and was wondering if you could have a suggestion as to the grind setting as a starting point for me. Thank you.
what temp are you using? btw would be more usefull using inverted for the recipe? Or the idea is that the pre infused water goes down and use new water to extract?
Great questions! For water temp, we used near-boiling water so that everything gets hot quickly. We like to use 208F (97 C) water for light to light-medium roasted single origins, and then slightly cooler water for medium roasts and above. We attempted the inverted method during our testing, but found that - for us - the costs outweighed the benefits. You can make bigger doses with the "standard" method, the coffee slurry is in a more controlled and less-agitated state, and you can avoid those sleepy Aeropress disasters a little better!
For the generation one burrs on the Ode (i.e. not the ones that they just rolled out), you'll probably want to be on the finer side, somewhere between 1 and 2. We're testing the new generation 2 burrs which can get much finer overall.
