Yep - the inverted method is my favorite. I put the stirrer into the grounds before adding water. After pressing the coffee, let the press cool down and wait about 5 minutes before pressing out the used coffee grounds. When you wait, the grounds solidify and press out in a single puck without sticking to the plunger face.
The 3 scoop idea would be a good idea for making enough for a travel mug. Once you’ve completed your brew you can add some milk and a little more water to even out the strength and that should fill up a 16 ounce travel mug. Thanks for how to.
I've only had my AeroPress a few weeks and like a strong cup also. I have watched numerous videos on how to make good AeroPress coffee. Most were just too diluted or weak for me. Yours was the only one which gave me the taste for which I was looking. Awesome! Thank you for posting.
So, no waiting for the coffee to brew? I use the inverted method but similar to French brew - coffee, water, wait 3 or 4 minutes and then press. I’ll have to try his method but I don’t think I could deal with 3 scoops! I’d be awake for days.
I think the usage of that much coffee is mainly to not have as much bitterness in your cup, since it becomes harder to overextract the coffee when you do this. It's why so many of the aeropress championship winners use so much for a single cup
Even assuming the plastic is BPA and BPS free, it would be way cool if Aeropress offered a non-plastic version (i.e. glass) for those of us who are paranoid about any endocrine-disrupting plastic leaching into our coffee. BTW, Roos Roast roasts thee best tasting coffees in Michigan...IMO.
So while on the train you can just whip out your goose neck kettle, boil some water , after you measure your coffee and water on your digital scale, brew up your aeropress coffee just like at home.
I think the amount of coffee is mainly to prevent overextraction resulting in less bitterness, I tried something similar earlier today and it felt almost like a tea, just with the crazy bright flavor side of coffee
Actually I think that amount is supposed to prevent overextraction which would make the coffee taste bitter. I tried something similar today with 30g and it was indeed on the fruitier side, and somewhat sour
I don't understand why you inverted it to start with and then de-inverted it (turned it back the 'right' way up) before extracting the coffee. By doing so, you've missed the entire point of using the inverted method! The reason for using the inverted method is to maximise the coffee's flavour and texture by extracting the crema, which contains oils, proteins & aromatic compounds responsible for a large proportion of the coffee's flavour and texture. The crema floats to the top of the liquid, so when you de-inverted the Aeropress, you trapped the crema between the rubber plunger & the grounds rather than getting it into the cup. The next time you make a cup of coffee, try keeping the 'press inverted, allowing the crema to rise to the top of the liquid. Then, rather than resting it on the cup's rim, hold the press in both hands at about 45 degrees over the top of the cup whilst squeezing the plunger in, allowing the coffee to run into the cup. You may spill a small amount but it's worth the hassle for the extra flavour. Alternatively to make it easier to extract and to avoid spillage, try extracting it into a jug first, as demonstrated here ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VTbA2jXI44c.htmlm54s
