Just to point out - there are lots of time codes in the description & chapters in the timeline, so if time is short just go straight to the demo, and if you need further info after that just go to the relevant section in the timeline or look through the timecodes in the description. Cheers.
I just recently started using the AeroPress and the Prismo attachment for a way of making espresso like coffee because my 10.year old semi-auto espresso machine quit and I didn't want to invest in a new one. So, I've been researching for recipes and came across this video. I really like it so thanks for sharing your process. It's really good you took time to discuss dose, ratio, input versus yield. As that has been my biggest challenge with the AeroPress and Prismo, understanding how to dose and grind the coffee and how much water to use to get a specific yield or output. I use a Baratza Vario grinder with ceramic burrs that is modified by Baratza with a metal burr carrier so it is essentially a Vario Plus with additional adjustment range of the original Vario. I can't find any grind size recommendations by anyone who uses the Vario and the AeroPress. I typically use a dark or medium dark roast coffee with the AeroPress. Do you have any other recommendations or techniques you can share? BTW, I like using the Prismo because I can avoid the inverted method.
It’s interesting to go straight into plunging after stirring instead of letting it steep for 2mins like I’ve seen on other videos, going to give this a go now! 😃
Just found your channel, and I am really enjoying your videos. I just wanted to say that I have had an aeropress for a while and although I enjoyed he coffee, it wasn't as good as I hoped. I followed your technique from this video today and it is by far the best tasting coffee I have had from my aeropress. I think I got tied up with trying different ways to brew, and it made it complicated. Thank you, I have a new love for my aeropress.
This is very impressive Kev but I’m struggling to get any kind of fake crema. I’ve replicated the dose grind coffee type temperature slow press but just bubbles! Good flavour and body though 😊any suggestions most welcome 👍👋
Very interesting and compliments James H’s technique producing a different coffee. Shows the versatility of the Aeropress which I mostly use camping in conjunction with a decent hand grinder. Nothing to touch it for flavour, simplicity and ease of cleaning.
Whenever I use the regular method the water pretty much goes straight through, not much left to press through the grounds. Maybe I should try using 2 filter papers? It still does it with the cloth filters I made, though. So I usually do inverted. 😕
@@robducrowasmr4082 Sure, there are various metal filters and they create a slightly different brew, for example the more coarse ones create something a bit closer to cafetiere/french press. Cheers, Kev.
I did get crema but it disappeared within about 15 seconds. The shot I got was actually very full bodied. I used Starbucks standard espresso beans, 17g pre ground, 65ml water heated to 205. Shook the grounds in the press, poured, stirred for 5 seconds, placed plunger down a bit, then waited 15 seconds then slowly depressed. The plunger kicked back bc of the pressure, so I powered through and that’s when some of the crema produced. As far as espresso shots are concerned this isn’t bad for an old open probably stale bag of Starbucks beans.
You could have mixed some explaining during the process of making. It’s really hard to watch 10 min of explanation and having the demonstration at the end, it doesn’t bring the content together
Thanks for the feedback Rodrigo, there are loads of timestamps to make it easy to navigate straight to the demo or to any specific part of the explanation. Cheers.
Really helpful, thanks so much, on my sage barista pro, what grind setting would you use to make the grounds for this? Need to get this dialled in before my camping holiday this summer!
Cheers Mike, there are quite a few variables including the beans, the brew temp, whether you've changed the internal burr setting on the Barista pro and so on, but assuming it's a pro without an adjusted burr so it's at the factory pre-set 6 internally, I'd probably try at about 20 and go from there. Ta, Kev.
Thanks 😀. They're great in that they increase the versatility of what's already a very versatile brewer, the various metal filters at different mesh sizes result in different brews mainly where mouthfeel is concerned. For people who prefer the heavier mouthfeel of cafetiere for example, the more course metal filters produce a more cafetiere (French press) like Brew allowing more of the solids through. I've tried various over the years and I've never found any of them to improve the brew for me, personally, I tend to prefer the consistency of paper filtered Aeropress brews. The paper filters last ages, you can re use them and I find they last from 10 - 12 brews on average before they need swapping. Cheers Kev
that is NOT espresso. That has NOTHING to do with espresso. why the hell would you call that espresso? The aeropress can make such lovely and perfect cups of coffee.. and you call that espresso..
Yeah you're right to be fair, I was really intending to show a method for producing the "Aeropress espresso" or "espresso style" coffee on the Aeropress without the usual messing about with filters inside the chamber and using spice jars etc., but you're right I shouldn't have called it Espresso, it's not. Cheers Kev
@@Coffee_Kev no need to apologize. Anyone that knows how to make espresso knows the AeroPress even with the Prismo attchment doesn't make true espresso and if that is what really want they have to have machine, manual or automatic, capable of true 9 bars of pressure with some means of brew head temp and flow control. So, please don't apologize for the video. I find it quite educational.
I concurr. I say that multiple times throughout the video. This method comes about as close as you'll get to Espresso with an AeroPress tho in my humble opinion. Cheers, Kev.
