THE AEROPRESS - The Perfect All-Round Brew Recipe
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- Опубликовано: 18 окт 2024
- The Aeropress never goes out of style, and it's become larger than life in coffee circles. Much like the V60 everyone needs to bring their own recipe to the table, and now I'm finally tossing my hat into the ring. This Aeropress recipe is the perfect all-rounder and will please even the most angsty barista.
↓THE RECIPE↓
15g Coffee/250g water at 90 Celsius
Grind coffee on medium-fine (25 on the Niche)
Pour coffee into the Aeropress and shake to flatten
Start the timer and pour 100g in roughly 10 seconds
At 1:30 pour the remaining 150g in roughly 15 seconds
Stir with a spoon in back and forth or side to side motions
Place the piston to slow the dripping
At 2:30 swirl and then begin pressing gently at a slow pace (30-45 seconds)
Press through the hiss, finishing between 3:00-3:15
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Can't tell you how happy I am to see a realistic dose go far. I've also noticed that a front to back and side to side rocking of my Melitta gets me a flatter bed than any swirling I do. Cheers
For sure! That’s interesting you mention going non-circular on pour overs. I haven’t thought of that, but I wonder if it creates a similar benefit
@@Sprometheus it would be interesting to see if it works the same for a true cone like the V60 as for one with a linear bottom. There has to be a better word for that, a chisel shape?
@@carbon5261 haha true…not sure what the official name is for that shape. But I’m curious now.
i think with the new WAC rule, the competitors cant use more than 18gr dose.. soo, no more of that 30gr+ dose lol
I brew with a Hario Switch these days, so it isn't a true pourover. But I still pour the water in a circular motion in to out , like normal. More a force of habit . But when I reach the amount of water, I do nothing. After steeping I give it a little shake, and you see the color of the crust changing, breaking the crust. Then I hit the release. And a minute later the bed is always perfectly flat, with hardly anything sticking to the side. Every time again, without any hassle.
This recipe changed the aeropress for me. I had given up on it completely due to wildly inconsistent brews. It has nailed every brew I've made from naturals, honeys and washed coffees. I'm not sure if it's the agitation or the long bloom, but these coffees are fantastically juicy. Thank you for sharing, sir.
2:53 Honestly I hope more people do this when showing off a recipe. Makes it much easier to follow.
Perfect timing. I was watching James' ultimate technique again but wanted to go for 15gr to 250ml so this is the perfect recipe to try out after my poor Aeropress collecting dust. Finally some more "real life" recipes using less than 18gr of coffee with the Aeropress, in a way i'm glad they limited the amount of coffee you could use for some competitions. Excited to try this out tomorrow morning, thanks for all your videos Sprometheus you have no idea how helpful these videos are in my quest to understanding and brewing better coffee.
Thank you, always happy to get comments like this. Love to hear that what I do is making a difference in people’s coffee journey!
James’ ultimate technique only works out to be 14g to 250ml, so not far off. It’s worth trying, but not perfect.
No matter the method/dripper, if it falls into the medium-fine grind size category I do 15:250 recipe. Every brew turned out tasty so far, no overcomplicating things, just an all-around great recipe. Using strictly one recipe for any brewers made any differences are solely due the brewer. I don't want my Aeropress to imitate a V60, otherwise why would I buy the Aeropress in the first place? Great content as always Spro!
Loving the new filming angle, video quality and general aesthetics!
Thanks Tom, the new studio is still a work in progress, but it’s coming along!
@@Sprometheus Yeah don't get me wrong, the couch was cozy and all but...
Also it looks like you’re been enjoying the outdoors more. Nice tan.
@@stirfryjedi haha it has been in the family since the 90’s, it was time to go.
@@rwh1949homer haha I think there more or less the lighting, but I do live in Southern California so it’s hard not to get some kind of tan.
AeroPress content is always welcome. I'll try this brew method out tonight!
Thanks Matt, definitely let me know how it goes for you. Kind of using this video as a way to potentially dial it in even further if the need arrises.
I'll try it tomorrow with some medium-dark washed Costa Rica beans and tell you how it goes. Having a hard time lately getting a good brew from my AeroPress
Just tried your recipe. Way better results than what I've been getting lately (following Hoffmann's technique). I used some medium-light roasted honey processed Guatemala beans ground with 7 clicks in my Hario Slim. One question though, when you bloom the grounds, do you insert the plunger to make a seal? I rewatched your video several times and I'm not sure if you did it or not.
@@matiaschacana5768it didn’t look like it but when I tried it without , it just keeps leaking due to no seal.
Really curious too
I was pumped for Hoffman's recipe. We waited a long time for it and I lived by it for a while. Now I'm sold on your recipe, Sprometheus. The inherent sweetness of a longer bloom has been a winner for me on my V60 of late and I'm glad to bring it to the Aeropress. Cheers to a fuller tasting cup.
Thanks Josiah, I appreciate the kind words, glad you enjoy the recipe and stay caffeinated my friend.
I'm new to coffee and bought an aeropress as my 1st foray into experimenting with brewing. I've tried a half-dozen recipes and this is by far the best. For someone like me who is new it is easy and gives me an excellent benchmark for trying other recipes. Thanks for sharing and I'm loving the channel.
Well thought out….versatile…..not overly complicated…..peak extraction. Sign me up.
Real nice man👊🏻
Thank you my friend! That’s what I aimed for! Let me know how it goes when you try it out!
@@Sprometheus spent some time with this over the past few days. Brewing a natural process Ethiopian I have been roasting for a while so I'm super familiar with the beans. Gotta say I love the method. I was surprised at how fine I was grinding bc of the bloom. The resulting cup felt very similar to a great pour over as far as flavour nuance but with just a touch more texture and body which I loved. 10/10 would brew again.
I know what I will be doing tomorrow morning... (next day) Gave it a whirl and loved the result. I used a med-dark Sumatran @ 180F and it was a chocolate bomb with a rounded sweet flavor. I goofed the recipe as I did the 1.5 min bloom, but then added 2.5 min after the bloom instead of 2.5 min for the total time, still worked out great! Roasted some dry processed Ethiopian today and will test this on it tomorrow at a higher temp.
I've been using Hoffman's recipe for a while, but I've always had brews that come out a bit thin and tea-like, like how you've experienced. That said the cups were always good. I tried this recipe for the first time and I think it's much better for me for one reason: we're using the Areopress Go. I've always done the Hoffman method, but then adding water to dilute down to get a 15/250 ratio. The brilliance of your recipe is using the bloom phase to allow some of that water to drip down, making room for the second 150g pour. To me this is a significantly better fit for the smaller Aeropress go, and a much more scalable method for bigger cups of coffee too. I can easily see a normal Aeropress user getting well made 400g cups out of this. The one downside I'm seeing is that I'm getting a bit less clarity and slightly more bitterness, but I think that can be fixed with grind and agitation.
Pardon my ignorance but help me see how to get the 400 grams! Thank you.
@@chrisregas5045 Just bump up your ratio. 24g coffee, 150g bloom, 250g pour. Granted, there's two issues here: 1.) fresh coffee will gas off a lot, and might make 400g hard. I've managed to get 300g cups with fresh beans and a lot of foam on top. 2) Grind has a big effect the bloom phase draw down. Too fine and you may not be able to draw down in time for the pour phase which wouldn't leave you room for a big 400g cup, so, this would only work on the coarser end of the grind for this. All in all 400g would be much easier with dark/med roasts than light roasts.
Thank you. I just got the XL and it is my first Aeropress. I’ve brewed twice now and enjoyed it. I do the majority of my coffee on the go so will modify enough to allow a 20 oz cup. I appreciate your taking the time to educate a newbie.
Tried it! This is the best so far
I've been happy with the Hoffman's recipe, but then I bought coffee I couldn't brew with it. With any grind size I got a lot of bitterness. So, I tried your recipe, and the coffee was delightful. Thank you.
I love how well Jonathan Gagne's long steep recipe works, except it's so, well, long. This looks like it could be the short version I meant to work out for myself, but never got around to.
For sure, his is great. But the Aeropress Championship has a 5 minute max time, so I had to do some cutting haha.
@@Sprometheus can't wait to try this in the morning
@@Sprometheus wow! this works rather well. I brewed a nice light roasted Colombian and it's strong, smooth, clean and sweet. And I just guessed at the grind. 99C water and 19 clicks on my Commandante. I reckon I could to 18 clicks.
Just ran this recipe on a mix of Costa Rica and Kenya from the Barn (end of the bag), 5 steps on a Lido 2, slightly hard water. Really good! Very sweet, brought out a lot of caramel, nice medium heavy mouthfeel. Surprisingly high extraction for such a low temperature on a light roast.
Awesome! This is what I like to hear. That’s an interesting blend too. Thanks for sharing.
I wish I had a systematic method for dialling in a recipe. With so many variables it can be hard to figure out where to start sometimes. I'm really glad the rules were changed to limit the amount because it was getting out of control. If you think about it, it's better for them too because you want winning recipes to be accessible to your customers. It helps strengthen the connection to the product.
This is very similar to the method I'm currently using, though I brew inverted. I'm going to try out the longer bloom time as you've suggested. Thank you for a clear video that offers a user friendly brewing recipe.
i JUST sat down after making coffee from an aeropress. now you're telling me to make another coffee?
jokes aide, this sounds like a very doable, daily recipe, and i'll try it tomorrow!
and i don't think that stirring with the original paddle for the aeropress would cause a dome shape because it's pretty wide and less likely to make a whirlpool.
For sure, that OG paddle is definitely a solid play and more or less promotes a side to side or back and forth agitation. I lost it long ago, and find the collapsible one with my GO just feels weird to me.
@@Sprometheus I've been eyeing the Go this past week so that I can use one at work, and seeing how you made a recipe that still fits with the smaller capacity made me go out and get a Go. I've just made a decaf coffee (a medium roast from Costa Rica) with your recipe and it's kept its great cinnamon and citrus taste and heavier body. There's the tiniest bit of dryness?, but I'm blaming it on me and my slight delay in the second pour.
Round of applause for this recipe. Been a love hate with aeropress for myself but this is a great recipe and as you say a realistic amount of coffee to use every day. Well rounded coffee heavy enough to taste like coffee and light enough to give distinction in the levels of the coffee.
Yes! That’s what I like to hear. Thank you for trying it out and sharing your thoughts. Glad to see so many people enjoying it!
@@Sprometheus no problem. Something like that deserves support to try and help your channel and to raise awareness of the work your doing.
This recipe SLAPS, I made it along with you while watching the video being very skeptical but then after the first sip I was amazed 😄 thanks Spromethius ❤
Have to say, I've been trying this since you put it up and it's been blowing away my v60 hands down
I love this, this is the kind of feedback I live for when it comes to sharing these kinds of recipes. Glad you’re enjoying!
I really enjoyed your video!! I have had a Aeropress for a little over a year but I haven't had a lot of great cups of coffee. I think there are two big issues: first is finding coffee beans. Living in a community of 10,000 the three grocery stores in town (including Walmart) probably only have a total of 4 (name brand) of coffee beans. Everything else is ground coffee (lots of different coffees then). One grocery store has quite a few flavors of coffee beans but they are packaged under the store's name so it's difficult to know who supplies them with the coffee beans. I don't believe the store roasts their own coffee beans. My second problem is try to find the right grind. (I have the Cuisart). I will try your recipe though!!
Best regards,
Duane
This method is great; for the first time, I had a decent cup of coffee with the Aeropress. Thank you.
Love the new set up - the background, lighting and having some depth makes such a difference.
Thank you my friend! Still coming along but I’m happy with it.
Wow this truely is an amazing all-rounder! Super sweet, balanced, only when it cools down the acidity takes over a little bit, but in no way unpleasant. 17 clicks on comandante, water off the boil for the light roasted natural fermented colombian coffee I've got now
btw in which direction 17 clicks? from tight to lose, 17? or from lose to tight? i'm new to the aeropress game and stumbled upon this multiple times now. thanks! :)
@@TrudleR Counting the first click where the grinder arm is freefalling on it's own. So tight to loose.
This sounds great AND it's on the Aeromatic timer app! Can't wait to try this tomorrow morning. Thanks!
Definitely gonna try it. The stir method and the coffee bed is a new one to me. I usually round stir and give it a swirl before plunging and most of the times (I don't take a peak every brew) the coffee bed is dome shape. I missed the Coffee ad Astra link in the description, but just Googled it.
Yeah it’s an interesting observation that Jonathan made, but side by side recipes just changing the stir type it did appear to be true. At least to my tastes.
What a wonderful recipe. I found a small problem. If you do not use a goose-neck kettle, getting all the coffee wet during the first pour (100 g) is a little hard. I have to use a chopstick to stir gently. I used Comandante C40 with 16 clicks.
Tried this one this morning with a nice lightly roasted single origin Ethiopian with notes of strawberries and cream. Produced a well balanced cup that was probably just slightly underrepresented in sweetness for my taste. I did find that it improved nicely as it cooled down though.
I used a setting of 22 on my Kinu M47 hand grinder and because I don’t have a temperature controlled kettle (don’t judge me! 😝) I boiled 1.5L of water and let it sit in the jug for 1:30 before starting the pour. I’m thinking that I might grind slightly finer for tomorrow and leave the boiled water for 1:00 to see if that extra heat brings out a bit more character from the beans. I don’t want to mess with the actual recipe though as this was very nearly the perfect cup of coffee, thank you so much for publishing your recipe!
Right on, thanks for the feedback! I’d say if you want more sweetness maybe brew slightly cooler. I have found some success with that. Toying with the grind can also be a good route. But remember to only change one variable per test brew so you don’t get caught up in which variable does what in the cup.
Thanks for watching and the thoughtful comment!
@@Sprometheus Thanks for that, I tried a cooler temperature but strangely that made it a little acidic. Set the grind on the Kinu from 22 down to 20 and now it’s perfect. The kind of coffee that I’m still thinking about hours later 😊
Today I had my five seconds of fame of my comment being featured in a Sprometheus video. I can die a happy man.
Hahaha, I was debating whether I should censor the name, but I thought there was no need it as a good comment, and I think one of the top comments on that video. Thanks for the continued support my friend!
@@Sprometheus thank you for the continued quality video's!
This made a great cup! Thanks 😁 I'm grateful for the realistic dose
Glad to see a realistic recipe that doesn’t use up all my coffee so quickly
That was definitely one of my main goals with this one.
Well I just found this recipe and tried it. Dude, this is one of the best coffees I've ever had, no joke. It was delicious. Sweet, with a rich texture and nicely balanced.
To me this recipe is a real game changer. See, i have been using high dosage recipes for the past year (aeropress winning recipes, 30 gr or more per serving) and as you may imagine, it's not sustainable over time to brew 30-35gr per coffee. I drink coffee at least 3 times per day so.... I used to think the high dosage recipes are the best way to get silky, sweet results. But today I tried this recipe and man, it proved me wrong.
Can't recommend this recipe enough. It's that good!
Thanks!
Which roast did you use for your recipe? Also how does high dose affect the extraction, is it more or less as compared to lower dose assuming we keep the volume of water, temperature as constant
@@blackmamba9950 medium and light roast coffee. Works wonderful with both, just adjusting water temperature.
Not gonna lie, I’ve been struggling with other Aeropress recipes. Always too watery, sometimes bitter, and never full bodied.
This recipe is definitely one to stick by. The additional bloom time really extracts the magic from the roast. Thanks for sharing!
thought i had diled in my aeropress recipe but decided to try this one and wow what a great recipe! such a juicy cup. this is going to become my daily. thanks for that!
Great recipe! Just purchased my first AeroPress yesterday and was looking for a good one to try. I love my Bonavita for my daily cup but it’s fun to switch it up.
I used whole bean Intelligentsia House at 14 grind size on Encore. Water a couple seconds off the boil. Thanks! 👍🏼
Best recipe so far for my new gadget aeropress! Lovin every sip of coffee everytime I do it. Using Papua Guinea dark roast, just temperature is around 85 C. Thanks for sharing!
Tomorrow this will be my morning recipe, paired with a really nice natural Ethiopian I picked up a couple of days ago from a local roaster. Can't wait!
Nice! Let me know how it comes out!
I am sipping on a natural Ethiopian i got in just yesterday. Very good stuff. I'll try this recipe tonight. I am not going to pretend this is going to be my last cup of the day 😁😁😏😏😏
Loved it! I've been using this recipe for a couple of days and I can say that it's excellent so far! Produces a cup that's not at all bitter and really pronounces the fermented fruity aftertaste this coffee gives!
Thank you for sharing this recipe...I have tried it and I found it bring more aroma, sweetness and slight longer after taste. That combination of medium to fine grind size and longer 1st pour is the key to this recipe. Again thanks for sharing 🙂
I'm glad I stumbled across this recipe. I've followed your proposed process a few times and it has produced a repeatable, tasty cup of coffee!
FYI - Using a medium-dark coffee, grinding with a 1Zpresso J-Max hand grinder, 205 clicks.
Thank you.
For sure, thanks for stopping by and watching!
You dropped my yield time, the amount of grounds I need to use AND gave me a more balanced cup. Thank you! Using a Baratza Encore on 11 on an Ethiopian Light Roast.
Sweet, simple and superbly done and fun, great video, great tunes, shear delight. Like the new back ground and audio mic set up, very nice
Thanks Orrin! I appreciate you my friend!
@@Sprometheus your welcome & thank you kindly sir
I did James Hoffman's recipe this morning and I'm going to do this one tomorrow. I usually do dark roast coffees but right now I have a medium roast Papua New Guinea. It looks on the light side of medium to me. I definitely needed something for a larger cup of coffee.
Any experience to share? :)
@@TrudleR sorry I didn't get back. I am not great at describing nuances of coffee. I made this again this morning with a medium roast and i was able to taste the notes in the coffee description better than when I made it with french press. I don't have a fancy grinder so I have to estimate the grind size. How much of the water should drip through during the bloom? I know grind size affects that. I think i could stand it to be a bit richer (I'm wanting to say "thicker") to mimic the best pourover I've had from a local shop. I will try with a different roast maybe adjusting the temperature. The first time I brewed I was just off boiling and this recent time I kept it cooler.
Love this! I needed a break from the pour over practice (fatigue?) so picked up the aeropress again. Super clean and clear cup of coffee. I used it on Brandywine co-fermented Stellar Collisions coffee with amazing results. I could taste the almond joy note right on the bag. It took a few brews to figure out I needed to grind finer (ended up at 10 on the barazta encore) but preferred 195 degrees farenheit vs a higher temp. For consistency, I stir front to back for 5 seconds with the aeropress paddle then 5 seconds side to side.
Dude! I just tried your recipe! A perfect cup of coffee at the perfect drinking temperature! HERO!
Hi mate,
First time I've ever made Aeropress and I chose to follow your recipe. I've been drinking pour over for some months now and finally acquired an Aeropress this afternoon.
I used 15g of natural Nicaragua Miraflor and dialled in my Jx Pro to exactly 3 full rotations. I used water at 92° and brewed as per your guide and pressed for 40 seconds.
After letting the coffee settle to 65°, I found that this grind setting was almost spot on, as the bright and floral notes of the coffee shone through. There was no initial bitterness, except a slight touch at the very end of the cup. This was an excellent first cup and is definitely a solid recipe.
If anyone has a JX Pro, this recipe works well on 3 to 3-1 full rotations. I'll make a slight adjustment tomorrow, to see if it removes that slight bitterness at the end of the cup.
Thanks for the guide, bro!
I just got my k pro. Wonder what's the equivalent grind setting on it...
Curious if you are still on this method, and what # did you eventually settle on. I have a JX S, and using you # (2.8.0 to 3.0.0 on a JX S.. I think) as a starting point.
Delivered an enjoyable classic cup of coffee. Thanks!
I tried your method after using Hoffmans ultimate recipe. I used thr same coffee, Raphaels Roastery Black and Tan. Beans from 4 different regions, half medium and half dark roasted. I did both at 90c and they both produced a less than desirable cup. A good bit of astringency. Then dropped to 80c. Too dark and a very muddy mouth feel. I finally settled on 83c. In your recipe, I find it brings out more of the darker undertones of the roast, where as Hoffmans made it seem much brighter and sharper. Neither was bad... just different.
Yuppp this is the one right here. My brew was tasting way too bitter and this was perfect.
Wow, this made an excellent cup of coffee!! I used a dark roast on a coarser grind at 180*.
Been here for a while. Love the new studio!
sweet! much sweeter than my daily v60 pour over with nice and long after taste. Thank you for sharing such a great recipe!
I haven't made a proper coffee in years after just falling out of love with coffee. Decided to get some decent coffee Origin Ethiopian Beloya (washed,) bottled water and tried your method...wow...what a lovely light, sweet tasting coffee. I'm using an Aergrind and went for 2.0.
New home looks awesome man! Stoked for you! I can’t wait to give it a try!
Thanks Gregory! Definitely feels nice to have a space I can dedicate solely to making coffee and content! Cheers!
Thank you for a good "to the point" video. One thing not mentioned in many coffee brewing videos that can really sway an extraction is the amount of total dissolved solids (TDS) in the water. James also did a very in-depth video on this important topic and it has a definite role in the extraction process. I used to use a Brita filter that would typically leave most behind, I recently swapped over to a ZeroWater filter that filters everything. I could certainly taste the difference and now lacks certain notes of flavor. It was interesting and I could really tell the difference.
So was it better or worse with zero water ?
Thank you for this video, Asa. Finally a video with a decent amount of coffee in it, with a method that's easy to remember and follow each time. Just tried one now and the end result in the cup was amazing. No astringency, no acid, super smooth and mostly, a real roasted flavour which I couldn't pull out no matter what I did.
Been a while since I've been around, yes. Chronic insomnia will do a number on ya like that! Hope you're well, mate. Would love to see you in Melbourne one day if you can make it over to Aussieland.☕☕☕
Great video! All my expensive espresso equipment and still I tend to go to my aeropress most days , it’s such a cool process
I gotta say, I was always skeptical of blooming with the Aeropress but this recipe is off the charts. Used a washed microlot light roast from Guatemala, incredibly sweet, balanced, great body, just the right amount of acidity.
I just tried this out and it makes a damn good cup. Thanks for the high-quality video and recipe!
I have found it difficult to enjoy lighter roasts, and this has majorly improved the flavor I get from the latest light roast I am trying. I have been getting by for many years with darker roasts and winging the coffee and water amounts, and I think that has biased me away from the more finicky lighter roasts.
I have been using Hoffman's recipe, and it is good but doesn't quite make enough volume for my tastes. I have tried his recipe with 15/250, but without the bloom I had trouble getting that much water in due to all of the bubbling - especially with freshly roasted coffee. The bloom seems to settle things down enough to make it easy to add the rest of the water, even for a prismo where you don't get any drainage of the bloom water.
I use the prismo filter with a paper filter and it turned out great. I will have to try without the paper to see if I get the same effects as the other commenter with a prismo.
Immediately noticed the increased audio quality, nice.
Really? I feel like I’m struggling to remove to the echo from the small room.
Great recipe!! Thank you for sharing it! One of the best results I've got with aeropress so far in "pour over style" techniques using only 15g
Sir... this is the first recipe I've used on the Aeropress that's actually made me love the coffee it makes. Using this method I've been drinking black coffee more consistently than I've ever done before, and I'm loving it. Thank you for this!
Thank you for letting me know and for the kind words! Happy I can bring the Aeropress love to you! Cheers!
Great video will give it a try! Love the look of the new location too!
Thanks Andrew, much appreciated!
This recommendation to bloom provides a very nice procedural advantage for getting a full 250g of water through the AeroPress without having to bypass, which I like very much. The resulting product in the cup is subjectively stronger to me than JH's ultimate ... the total brew time is likely the key difference.
I'm using the same grind and temp as with JH's recipe but have not cupped side-by-side for any sort of objective comparison.
Same results for me. Used the same variables and this recipe produced a stronger cup than JH's ultimate, not necessarily better. Will play around the ratios, temp, and grind size and see how it goes
Thanks for the recipe, I'll have to use this in my daily routine.
So I've been trying this out for a few days and man it produces as nice cup. Significantly cleaner than what I was getting with an ultra fine grind using a Capresso grinder. Thanks again!
Despite your instruction to do it gently, it still makes me wince every time I see a coffee vlogger plunging their areopress on top of a thin glass carafe, even if it is so that we can see what's going on.
You'd be surprised how much load those can bear. It is the sharp impact that will break your glass, not loading smoothly.
Nice video, nice recipe. Almost went to a Mokka pot but man, the Aeropress is so easy to clean. I decided to get an XL.
I needed one like that, thank you.
I will try it this weekend!
I am enjoying the best ever coffee with this new recipe. Brewing a Rwanda 'Kinini Rulindo AA microlot' using the niche. I didn't think I could get it better than the V60 but this is better. Awesome
I’ve been searching for a good Aeropress recipe for a while. I tried some of the aforementioned 30 gram recipes, but figured that they would soon bankrupt me! This recipe tastes great and is consistent. Thanks, it is now my go to morning brew
Well now I have a new recipe to try for tomorrow!
Let me know how it goes!
Excellent recipe! Made a Bolivian coffee from Cuevas Coffee Roasters. Keep up the good work!
Спасибо! Действительно классный рецепт! Кофе раскрылся многограннее и красивее чем обычно! И конечно же практичность, всего 15 грамм!
love this. super thanks. made my cup a little more better.
great video! Thanks for the inspiration. We have an aeropress but haven't used it in a while. I will give it a try and let you know the results.
I’m new to the channel and really enjoying your stuff! Thank you for showing the Niche zero setting that you use, it’s sooo useful for me!
Just tried your recipe, makes a great cup of coffee! Might become my new daily.
Thank you!
Can you explain a bit more about modifying it for roasting profiles? Is the temperature the only thing that we change or grind size as well?
This is yummy! Thank you for the recipe (and for the recipe summary format!).
Just tried it right now with a medium roasted Ethiopian and it highlighted its sweetness and clarity. Lovely recipe, will be trying it with different origins. Thank you so much for this gem! (12 clicks on Timemore C3/X)
Thanks for the recipe.
I will try it today 🙂🙂🙂
I just tried it with a washed honduran coffee and I have to say this is a great recipe! I think I could have used a little bit hotter water (I used around 93 C) but otherwise a great cup: juicy, sweet and rich
Awesome! Glad to hear it! And yes, temperature is always a fun variable to play with. I brewed all the way up to 100C and had good results. I just found a bit lower produced a little sweeter cup more consistently.
Wow this recipe is incredible! Works so good for me and tastes delicous (was brewing an arabica honey with nice fruity notes)! Thanks for sharing! :-)
Thanks Matthias! Glad to hear it’s producing a great cup for you! Cheers!
I really enjoyed the coffee I got from this recipe, ty. Temple - Costa Rica Allan Oviedo
At last, last, last! The perfect Aeropress method and result. I feel like crying! I’ve joined groups that have suggested so many variables that work for them; I’ve tried the original way by Alan Adler that doesn’t work at all as the coffee just drips through at an alarming fast rate before you can do anything no matter what the grind. One member of a group I’m in does do a similar version to yours, but you have fine honed it.
Some have said use 30g of coffee; but I’m sorry, if I want a treat of a really good coffee I don’t want to waste double of what the norm is 😅.
Yes, this might take a couple of minutes longer than normal. But what a result! Now I don’t have to sell or give my practically antique version away.
Just one question though: does this work with the Go version too?
I’m glad to hear this one worked for you after so many attempts! And yes it does work with the Go, in fact that’s the Aeropress I used in the video.
Nice! This is exactly the kind of recurring topic I would love to see on your channel! Preferably not only a brew method, but the other way around: a coffee and the recommended brew method for that. This way, we as viewers can try it out with a similar coffee and see how we like it.
I tried this recipe with a light roasted washed Kenyan Thiriku with 93 degrees water. Gave me a rich and full cup with peach/nectarine and dark berries that was also very floral on the nose. Will play around with the grind size and temperature for this recipe and try the Yirgacheffe I also have at home currently tomorrow.
Thanks for the recipe! It’s nice and easy fo follow and somehow gives me a „rounder“ result than the Hoffmann method I mainly used before.
I use Prismo for every single brew to stop leak during the bloom&extraction phase. And my favourite recipe: Tim Wendelboe’s 14g/200ml/60s.
I have the prismo, and it’s decent for that purpose. It definitely doesn’t make any remotely like espresso. But this recipe was designed for the WAC so it wouldn’t be allowed to use it.
Thanks man. Great one.
You’re welcome, thanks for stopping by!
@@Sprometheus just tried it this morning (my time) and was happy so far. I used to go with 13:200 recipe but yours yielded just enough coffee for a my morning cup. This simplifies the process while still get satisfactory end result! Keep sharing, man!
Thank-you for sharing.
For sure, thanks for watching!
Some nice nuggets of newness to try out next time. Aeropress is so versatile, I feel like I've barely scratched the surface in terms of experimentation
It truly is one of those brewers that continues to surprise me!
Will try this tomorrow! Thanks for another simple recipe!
Love the new place! If you want to get rid of the acoustics a bit, a bookshelf and rug will help. Anything that breaks parallel surfaces is a good idea.
I'll give the recipe a try, on the V60 there's a point where a too long bloom creates astringency (for my taste), but with an aeropress more water will stay in the slurry so I guess those rules don't apply here. 😀
I tried the exact recipe with a Liberica light roast coffee. Did work great, too. I could've dosed a little higher, but still very delicious. Awesome recipe!
Super tasty recipe😋👌
Looks so yummy ❤❤
I really like this recipe! I feel like it tastes richer than the Tim Wendleboe or James Hoffmann's recipe, also more body. I used 15 clicks on the Comandante or 15 on the Niche Duo with filter burrs.