Had doubts about the Aeropress before ever trying it. After receiving one from a friend, it's my main brewing method in the morning now. Quick, easy clean up, and delicious coffee.
I more or less stick to the same recipe (which is similar to this one, but inverted), but I love how watching different Aeropress recipe videos imparts some new wisdom every time. In this one, I learnt about grinding it coarser if the coffee is stronger and finer if not, was an interesting observation. Sometimes, I just experiment with all the different things I've learnt. Aeropress is an ode to good coffee at home!
Just tried the recipe at home, with a nice fruity Ethiopian coffee. Ground coffee 15 clicks with the Commandante C40 grinder. Water from the kettle at around 95C. Super simple ... and quite delicious.
Emanuel Greucean 15 Clicks?! Wow, i use 12-15 for bialetti and 30 +\- 2 for AP. I‘ll try out your grind size RIGHT NOW! :D Did you the exact same recipe as presented in the video?
@@popobleistift5000 Yes same exact recipe. But don't take my word for it, I've been using my Commandante for about 2 years, so my burrs might not be as sharp as when it was new. Also we have very soft water in my area. I am filtering my water using a Brita filter jug. So it depends on your taste. For example I've dont V60s with 14g->230g in less than 3 min (Rao style) on 21 for some coffees and 26 on other coffees. So it depends on the roaster, the coffee, the density, the processing ... in short ... use whatever tastes good for you. My advice for dialling in any coffee is to go as fine as you can as along as you like the coffee, and when you don't like it anymore, go back to the last grind setting the you liked. @arn said that I must like it intense ... actually I like mine balanced, and I prefer acidity over body.
I chose your method/recipe as my first AeroPress experience and I loved it! Thank you for making my first AeroPress coffee so delicious. I had to use readily ground coffee, because I haven't had the chance to buy a specialty coffee yet. Nevertheless the taste was nice and I certainly enjoyed the process.
I so appreciate taking the time to mention not just the temp of the water when added, but during the actual brew - I feel like temp loss is a fairly critical (not always, but often) variable to account for. I live at 7500ft and water boils here at 198F/92C, so I have to either stick to lower temp recipes, or be extreme about by preheating & temp loss mitigation. Anyway, just appreciate it - I'll try this recipe to the best of my ability!
I also have found temp drops very much when you pour into brewer filled with coffee and brew it. (depending on method) For me, the final brewed temp ends up at 66-68 C
Just tried this recipe for the first time. The result is quite dark and bold compared to Alan Adler's recipe and some inverted recipes but it's so delicious!
Nice. In the fullness of time, we'll will have a way of describing grind size. My suggestion: use the Baratza Encore settings as an international standard.
Just had my first sweet cup of coffee even though I lost like 1/3 of the water before pressing. Even drinking water after the coffee gives a sweet after taste. I guess this is a good thing?
He starts the timer at the same time that he starts filling with water (1:08). By the time he stirs the first time his timer is at 21 seconds (1:21). I'm not sure where the 7 additional seconds went though, I'm guessing they got lost in the cut at 1:17.
Yeah, it should. There is not that much of water going through coffee before you start pressing. Perhaps some additional turbulence when turning in the inverted method can influence something but as you know, AeroPress is quite forgiving brewing method.
The more you stir, the more extraction. Too much extraction = too harsh and bitter (especially the aftertaste). Too little extraction = too sour. Strong initial taste/attack, not much aftertaste. So the goal is to find the sweet spot right in the middle, which is a pleasant balance between sourness and bitterness :)
I see this is an old comment, but if you're still curious the brand is Figgjo, a Norwegian ceramics company. I've only really seen them at resturant wholesalers, but depending on your country they might be avaliable :-)
Good question! I think most people wet the paper filter because it is common for many other brewing methods like pour over coffee. There, filters are much bigger so it make sense to rinse them (also you preheat the brewer in the same time). Since you don’t need to pre-heat the AeroPress and filters are tiny in comparison, the inventor argues it’s not necessary as the taste difference is close to zero. Wetting the filter for AeroPress won’t make it bad though, it is just an extra step that some people like to skip. I hope it makes sense 😅
when I try this, by the time 1 minute passes, a lot of my water has already passed through the filter into the cup? And I barely need to press anything through... What am I doing wrong, please?
Well, you either need to pour quicker so you can put the plunger on (to stop dripping) or you need to adjust the grind size (finer). It is okay if some water goes through but it shouldn’t be a major part. Give it a try!
A bit late, but watch closely as Tim puts the lid on, he squeeses it in at an angle and pull it up very slightly to stop the flow of coffee and it sorta assures you theres a good seal. i dunno, its always worked for me.
It's immaterial for me. If anything the inverted method have a risk of tipping and it doesn't taste as good. I suspect the rubber absorb some of the coffee oil and release it back during brewing.
Thanks for the point, Andy. We never found an easy way to transmit this information. If you lock all the other variables, you need to play with the grind size as Tim suggests.
@@EuropeanCoffeeTrip would there be a way for you to at least show kind of grinder they use so if we looked up what grind size 12 it could help with a basic starting point for home grinders? If this makes sense at all lol
I've been using AeroPress since 2015 and I brew coffee with it everyday until now and I'm not using any other coffee brewer. Let me tell you, the grind size doesn't matter. AeroPress it's about freedom, there's no fixed guide to brew, just a suggestions. There's tons of recipes on how to brew AeroPress on the internet. Make your coffee as you please, that what AeroPress invented for. You like softer coffee by using coarse grind like french press, go for it. You want to tastes stronger by grind it like espresso, do it! Dial it until you find what best for you. The best coffee is the coffee you like. Not what Tim's like or other people's like.
For cafe setting, this is basically the best Aeropress recipe possible. At home, I like to use a cloth filter, steep for longer, and stop just before the hiss.
Interesting. Have you ever been able to get a true espresso as Alan claims from AeroPress. I've come real close. Thanks for your video and all. Another thing I've noticed is that the AeroPress is designed to fail over time from stress on the plastic filter holder due to fact that plunger goes past bottom when fully depressed. Coffee is such a fun subject.... TY Great video. Will have to try your brew method some day soon. Oh by the way even though I have yet to get the espresso down I have figured out a brew direct to an espresso cup for the AeroPress... Sort of a novelty, but fun.
They also do it faster, like press out at 40 sec. More coffee, less water and time = no way to over extract. And no way to under extract because you can taste while diluting.
Because they want to create an "interesting" cup. They grind the coffee coarse and brew fast which makes the coffee underextracted but they make up for it by using huge ratios. The end result is not an efficient way to brew everyday coffee, but it does taste unusual, and that's what the judges reward. I think there's no point in using championship recipes for everyday home brewing, because they are more for fun.
We made a documentary film about the AeroPress. You can watch it online: aeropressmovie.com
I find myself coming back to this video over and over again.
Had doubts about the Aeropress before ever trying it. After receiving one from a friend, it's my main brewing method in the morning now. Quick, easy clean up, and delicious coffee.
I more or less stick to the same recipe (which is similar to this one, but inverted), but I love how watching different Aeropress recipe videos imparts some new wisdom every time. In this one, I learnt about grinding it coarser if the coffee is stronger and finer if not, was an interesting observation. Sometimes, I just experiment with all the different things I've learnt. Aeropress is an ode to good coffee at home!
nearly 2021 and still the best recipe🔥
Best AP recipe. It makes a strong and bodied cup that’s not as clean as a V60, but cleaner than French Press. Balanced and delicious.
Just tried the recipe at home, with a nice fruity Ethiopian coffee. Ground coffee 15 clicks with the Commandante C40 grinder. Water from the kettle at around 95C. Super simple ... and quite delicious.
15 clicks? Damn... I'm at 25 clicks. You must like it intense.
@@arna437 I am right in the middle with 20 clicks ;)
I have a Baratza Encore and find I like it best with most coffees at a grind of 21, plus or minus one.
Emanuel Greucean 15 Clicks?! Wow, i use 12-15 for bialetti and 30 +\- 2 for AP. I‘ll try out your grind size RIGHT NOW! :D
Did you the exact same recipe as presented in the video?
@@popobleistift5000 Yes same exact recipe. But don't take my word for it, I've been using my Commandante for about 2 years, so my burrs might not be as sharp as when it was new. Also we have very soft water in my area. I am filtering my water using a Brita filter jug. So it depends on your taste. For example I've dont V60s with 14g->230g in less than 3 min (Rao style) on 21 for some coffees and 26 on other coffees. So it depends on the roaster, the coffee, the density, the processing ... in short ... use whatever tastes good for you.
My advice for dialling in any coffee is to go as fine as you can as along as you like the coffee, and when you don't like it anymore, go back to the last grind setting the you liked.
@arn said that I must like it intense ... actually I like mine balanced, and I prefer acidity over body.
Have been using this simple recipe and giving me consist results, compared to inverted method
Great Video! I appreciate that you guys go find different takes on Aeropress recipes. All the important details were included! Thanks :)
Thanks, Macgregor!
I chose your method/recipe as my first AeroPress experience and I loved it!
Thank you for making my first AeroPress coffee so delicious. I had to use readily ground coffee, because I haven't had the chance to buy a specialty coffee yet. Nevertheless the taste was nice and I certainly enjoyed the process.
Amazing! Have a good time brewing with AeroPress ☕️🖤
I so appreciate taking the time to mention not just the temp of the water when added, but during the actual brew - I feel like temp loss is a fairly critical (not always, but often) variable to account for. I live at 7500ft and water boils here at 198F/92C, so I have to either stick to lower temp recipes, or be extreme about by preheating & temp loss mitigation. Anyway, just appreciate it - I'll try this recipe to the best of my ability!
I also have found temp drops very much when you pour into brewer filled with coffee and brew it. (depending on method) For me, the final brewed temp ends up at 66-68 C
Get a beer cozy or something fluffy to warp around the Aeropress.
Alternatively, what I found to work OK is a fine grind.
I think you will be good with lower temperature. Then you can adjust the grind size if something is not spot on.
With an Aergrind, I set it to around 1/6. Fine as in smaller than table salt but not powdery like flour. I like that this recipe is unfussy!
Just tried this recipe for the first time. The result is quite dark and bold compared to Alan Adler's recipe and some inverted recipes but it's so delicious!
Thank u ..clearly explained in every detail.
"Fine grind" perchance would that be espresso grind, or a little coarser?
HorrorCraft espresso grind would make it really hard to plunge through at the end, which could result in quite a one dimensional brew
@@Megallicafan18 Thanks, Piotrek, but when I use a coarser grind, the brew time is wrong, ends up tasting too sour.
One of the best recipes I have ever tried, simple, fast and my coffee tastes really good, thanks!
Nice. In the fullness of time, we'll will have a way of describing grind size. My suggestion: use the Baratza Encore settings as an international standard.
At the moment, our standard reference is Comandante grinder clicks 👍
Nice if you have the Baratza Encore, means nothing if you don’t. I have a helor 101
Just had my first sweet cup of coffee even though I lost like 1/3 of the water before pressing. Even drinking water after the coffee gives a sweet after taste. I guess this is a good thing?
FINALLY . . . . . . Someone who "does" rather than "talk." Thank you.
Water Temp 96C = 204.8 F
Cheers!
What is the purpose of rinsing the paper?
Can this be scaled up to 250mil water? And what setting on fellow ode 2 (stock burrs)
does Tim start the timer from when he adds the water or from the first stir? :)
He starts the timer at the same time that he starts filling with water (1:08). By the time he stirs the first time his timer is at 21 seconds (1:21). I'm not sure where the 7 additional seconds went though, I'm guessing they got lost in the cut at 1:17.
Would an inverted variant of this recipe have roughly the same result?
Yeah, it should. There is not that much of water going through coffee before you start pressing. Perhaps some additional turbulence when turning in the inverted method can influence something but as you know, AeroPress is quite forgiving brewing method.
European Coffee Trip thanks for the response!
What influence does the number of stirs have on flavor, aroma, etc?
The more you stir, the more extraction. Too much extraction = too harsh and bitter (especially the aftertaste). Too little extraction = too sour. Strong initial taste/attack, not much aftertaste.
So the goal is to find the sweet spot right in the middle, which is a pleasant balance between sourness and bitterness :)
is it works on Medium Roast coffee ?
What's the name/brand of those coffee cups at the end? I really liked them!
I see this is an old comment, but if you're still curious the brand is Figgjo, a Norwegian ceramics company. I've only really seen them at resturant wholesalers, but depending on your country they might be avaliable :-)
@@kasperbach9939 thanks mate.
Dude it's really delicious i proof it,,, thank you
I using hario v60 grinder, grind setting in 20 - 25 in the middle
Cheers!
What a nice coffee cups! Anyone knows where to buy?
One question for the owner of the channel. If the inventor Alan doesnt recommend putting water on the filter before use why most baristas do wet it?
Good question! I think most people wet the paper filter because it is common for many other brewing methods like pour over coffee. There, filters are much bigger so it make sense to rinse them (also you preheat the brewer in the same time).
Since you don’t need to pre-heat the AeroPress and filters are tiny in comparison, the inventor argues it’s not necessary as the taste difference is close to zero.
Wetting the filter for AeroPress won’t make it bad though, it is just an extra step that some people like to skip. I hope it makes sense 😅
@@EuropeanCoffeeTrip it does make sense thank you for the fast answer. Im glad that not doing it wont affect quality! Great content overall. Congrats.
when I try this, by the time 1 minute passes, a lot of my water has already passed through the filter into the cup? And I barely need to press anything through...
What am I doing wrong, please?
Well, you either need to pour quicker so you can put the plunger on (to stop dripping) or you need to adjust the grind size (finer). It is okay if some water goes through but it shouldn’t be a major part. Give it a try!
A bit late, but watch closely as Tim puts the lid on, he squeeses it in at an angle and pull it up very slightly to stop the flow of coffee and it sorta assures you theres a good seal. i dunno, its always worked for me.
Invert it is so much better to brew with upside down
This is why I just stick with the inverted method. Works fine with this recipe as well :)
Wouldn't an inverted method prevent some of the water from getting into your cup during the brewing, before the actual extraction?
I haven't been able to taste much of a difference. Most of the time I use the original method which uses much less water.
It's immaterial for me. If anything the inverted method have a risk of tipping and it doesn't taste as good. I suspect the rubber absorb some of the coffee oil and release it back during brewing.
Well, water will go through the coffee puck either ways so it is not a problem - it is more of a preference of a person.
Nice video, but would've been good to see the grind size, as not all grinders are created equally.
Thanks for the point, Andy. We never found an easy way to transmit this information. If you lock all the other variables, you need to play with the grind size as Tim suggests.
@@EuropeanCoffeeTrip Hi, just showing some grounds in the hand would give a rough idea to work from. But good video as always.
@@EuropeanCoffeeTrip would there be a way for you to at least show kind of grinder they use so if we looked up what grind size 12 it could help with a basic starting point for home grinders?
If this makes sense at all lol
@@ConRad1092 Tim's using an EK43 Mahlkönig
I've been using AeroPress since 2015 and I brew coffee with it everyday until now and I'm not using any other coffee brewer. Let me tell you, the grind size doesn't matter. AeroPress it's about freedom, there's no fixed guide to brew, just a suggestions. There's tons of recipes on how to brew AeroPress on the internet.
Make your coffee as you please, that what AeroPress invented for. You like softer coffee by using coarse grind like french press, go for it. You want to tastes stronger by grind it like espresso, do it! Dial it until you find what best for you. The best coffee is the coffee you like. Not what Tim's like or other people's like.
at 30 seconds press time - that's a pretty fine grind right?
not really, you dont need to loads of force.
How many clicks is that on Comandante?
I use 18 clicks with this recipe on Tim’s coffee
What a fine man
Where’s the times
For cafe setting, this is basically the best Aeropress recipe possible. At home, I like to use a cloth filter, steep for longer, and stop just before the hiss.
You use a cloth filter in the aeropress? Never tried? works fine?
@@joaoneto85 It's the best. CoffeeSock - Disc Style Filters - 3 Count
13 grams so that means a lb of coffee can last a month at one cup a day. Brilliant!
He made that so fast and easy just like my girlfriend left me.
Interesting. Have you ever been able to get a true espresso as Alan claims from AeroPress. I've come real close. Thanks for your video and all. Another thing I've noticed is that the AeroPress is designed to fail over time from stress on the plastic filter holder due to fact that plunger goes past bottom when fully depressed. Coffee is such a fun subject.... TY Great video. Will have to try your brew method some day soon. Oh by the way even though I have yet to get the espresso down I have figured out a brew direct to an espresso cup for the AeroPress... Sort of a novelty, but fun.
The location of your sink in the corner must be annoying!
It seems that Tim and his baristas are okay with that - we can’t answer on his behalf.
maybe its an efficient use of the corner though?
Why is it all the world champion recipes use twice the coffee, half the water and much more stirring, then dilute after.
They also do it faster, like press out at 40 sec. More coffee, less water and time = no way to over extract. And no way to under extract because you can taste while diluting.
Because they want to create an "interesting" cup. They grind the coffee coarse and brew fast which makes the coffee underextracted but they make up for it by using huge ratios. The end result is not an efficient way to brew everyday coffee, but it does taste unusual, and that's what the judges reward. I think there's no point in using championship recipes for everyday home brewing, because they are more for fun.
shit I only rinsed my paper for 8 seconds