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I can't wait to try this! I love the minimalist approach. I got my Aeropress a couple of years ago when I first started getting into coffee. I had a kinda crappy hand grinder, and I don't think I was using particularly quality beans. I followed the original Aeropress instructions and I thought the coffee was just "ok." Over time, as I learned more about making coffee, I revisited my Aeropress but I made the mistake of looking up the World Championship recipes. I found them to be really complicated and the coffee was still just "ok." I shelved the Aeropress for a while again. I got a nicer grinder, I got nicer beans, I learned how to pick out tasting notes, and I was making great cups with the French press and Clever dripper. Just a couple of weeks ago I pulled out my Aeropress once more and I thought "let me just go back to the original instructions again." And what do you know-- the coffee tasted great with a minimal amount of effort. I felt so silly for overcomplicating it, and for neglecting such a great piece of equipment for so long. In my case, I only came to appreciate the simplicity of the Aeropress after my roundabout coffee journey.
Almost exactly the same for me. While it's often recommended to beginners in the world of speciality coffee as a simple brewing method, it counterintuitively needs a complex understanding of how coffee is brewed. All along, the secret was a good grinder + good beans + keeping a simple technique. Instead of drinking cups that taste astringent, I now enjoy coffee from it that tastes almost like a type of caramel. I still choose it over espresso some days where I favour a sipping drink.
My Aeropress is at least 12 years old (blue) and after 9 espresso machines - all gone, it is now my daily driver for 2 or 3 200g cups a day, and preferred over my V60. Inverted, 14g course grind, 200f water, brief stir and then top up full and cap on and turn over onto cup. Press after 2:00 steep. It only takes 1 hand at arms length and 20 seconds to gently plunge. None of the negatives you describe. I find it hard to imagine where a prismo will be any benefit, and just add complexity and cost.
Jealous of your old AP! Point of the prismo here is to avoid inversion & the inconsistency that can add when flipping, but glad to hear your method is performing well!
This is an interesting take because even James Hoffman in his Aeropress Go review says that he doesn't like Aeropress coffee with too much agitation during the brew. He pours all the water in, only slightly stirs at the beginning so all the coffee is in contact and one last stir before pressing it so just 2 agitations just like yours. I just made iced coffee that way and it tastes amazing, no headache needed, just pour, stir, wait, stir, press. Just awesome, made me appreciate my Aeropress more, thanks Michael :D
I just tried this method and, honestly, it cuts through all the BS! I think of Michael's approach as healthy skepticism combined with functional minimalism. The result is a truly superior cup which returns the AeroPress back to outstanding everyday usage. Thanks, man!
This was a great video, no pretension, no hipster rambling, if only more were like that. I'd be interested in seeing a video like this but with a v60. Hope you have a good day!
Another thing about those recipes (especially the more recent winners) is that many of them use ridiculous brew ratios with massive doses and french press-like grind size. 35g for 200g of water? What a waste to use that much ground coffee in an Aeropress. Surely they could come up with a way to extract more efficiently without sacrificing taste.
Many have pointed out, those competition recipes aren't meant for everyday regular brewing. It's for getting the best tasting coffee to stand out in a competition, so efficiency is a low priority.
I agree, though these recipes I think were never meant to be followed at home. I just don't know why anyone would suggest people to use up 35g of coffee every morning for their breakfast brew.
the last tip on the prismo... now that is magic. The prismo is great for just the no inverted needed. Cleanup is still a pain but might have to try that last tip.
I don't understand how this doesn't end up under extracted without agitation? Don't all the grinds just sit on top, surrounded by air bubbles, not coming into contact with the water?
Around December of 2020 I got fed up with doing the 4:6 method with my V60. I was trying a bunch of new things, I just wanted to do what you're doing here essentially, just easy, repeatable, with very few variables and less points where I could mess up. I came across a video from Mame Coffee in Switzerland, they're doing coffee club things and videos on the best way they've found to brew that particular coffee for the month. I got tons of inspiration from these, as some were super complex, but others were so simple I laughed. So obviously I tried the easiest one *a single slow center pour after a normal bloom* and loved it. My brews have never been this transparent and stellar every time. I came across your video because I was recently able to acquire my wife's old Aeropress, and your mindset on this is EXACTLY what so much coffee is missing right now. Thank you.
I don't have a Prismo, but I've been doing something pretty similar. Pour all the water (which for me takes just under 30 seconds), then plunge. Plunge slowly. I get brews with a total time of 1:30-2:00 depending on how much water is in there. Amazing taste.
Wow, I've felt the same way about the vast number of recipes and brewing methods out there that I think unnecessarily complicate the brewing process. I find them generally quite unhelpful for those who are starting out with brewing coffee since many leave out specifics of some variables that make it virtually impossible to replicate what they're proposing. Great insights!
I've had my AeroPress for a little over a month and have tried dozens of different recipes. This method is easily the best.. minimal effort and the cups come out SO delicious (solid clarity w/ the perfect amount of body IMO). Thanks for sharing your knowledge, Michael!!
I'm here because of Hoffmann's indication too. I really liked your approach! So different from all the unnecessarily complicated techniques that we see out there.
The recipe that I use is modified from Tim Wendelboe as the aeropress is my primary brewing device since I started brewing: 20g coffee / 285ml water Grinded near v60 grind size Off boil water (~ 1 min off the boil) - using Poland Spring (low ppm) Standard non inverted 1:30 min pouring to steep time 2 aeropress papers or 1 Aesir paper from Harken Coffee 1. Put coffee into the syringe 2. Turn on timer 3. Pour the hot water quickly into the chamber with non restricted kettle 4. Stir 3x with stick (back, forth, back) with minimal agitation to fully wet all grounds and ensure no clumping 5. Seal the slurry with the stopper on the press part 6. Steep until 1:30min total on timer 7. Stir slurry 3 more times 8.Press using body to allow brew to drain into the cup. This gives me a clear cup. I've never experienced issues with oil /slit. Agitation isn't really an issue for me for the stirring. I can try to remove the last 3 stirs after steep to see if there are issues with drainage but I believe the Aeropress is one of the most consistent brewing devices out there. It's rare I've had a bad cup and several times even over steeped it and the cup is still solid. I have the Prismo and it's a pain to clean and hard to fasten with an Aesir Filter due to the filter's thickness.
This reminds me of Tom from Sweet Maria's way of brewing aeropress. He made a video about how he uses prismo/aeropress to make iced coffee. He uses pretty fine grind, roughly 10:1 ratio, about a minute steep time. Filter + prismo. Basically add ice to the cup to reach your desired strength. I REALLY like this approach for naturals. Very refreshing, strong cup.
Will definitely try this approach. Recently I started doing the simpler method for my V60. I just do one slow pour in circles, slow enough not to agitate the coffee slurry much. The resulting cup is much cleaner and balanced in my opinion. The only downside it is so easy it makes me feel as if I am not putting enough effort to enjoy the hobby.
One thing I like about Aeropress is how versatile it is and also how easy it is to get good results. The only thing I don't like is that it's made of plastic, it's supposed to be a 'good plastic' but I'm still skeptical of the safety of mixing plastic with hot water (or foods). Never noticed strong sediment or oils in aeropress myself, the paper filter should work to filter those out but I think there is some bypass along the edge. I like do a concentrated brew, 18g coffee relatively finely ground and about 140g water. I give it a swirl (inverted method) and plunge maybe in 2 or 3 minutes. Seems to work well. The problem with the recipe / technique in the video, is that it's not really an aeropress if you're using the 3rd party prismo attachment. I don't think most people who uses the aeropress own one.
I feel like the "strong" cup of coffee is to be remedied by adding water. Most of the aeropress winners now make concentrated coffee and add water to achieve desired taste. The creator of the aeropress said that the original intention was to make concentrated coffee and each of the circles corresponds to how many cups of coffee you want to make.
The aspect that intrigued me the most was the claim that this method “mimics the Clover.” Do you really find this to be true? And if so, would you go as far to say that this Aeropress method is superior to even that of a V60? After all, the Clover is “the gold standard” as you say.
Surprised no one has asked! I do prefer this to v60 but the characteristics of immersion brews i don’t think are inherently superior or worse than drip filter
You dislike how a lot of methods erect barriers, but then go on to provide a recipe that requires an additional piece of equipment (Fellow Prismo attachment). I consider adding things to buy more inconvenient than adding a few easy steps to the brewing process. Other than that irony, this video was enjoyable and helpful.
hoffman brought me here, and i will try this method tmrw, cause i just did hoffman's method. but honestly, i liked your method so much just by watching the video, i'm pretty sure i'm gonna stuck to it in the end. p.s. my prismo is setting in the cabinet for a year now, i think it's time
Oh so that’s why WDT’ing the grindz work. I immediately WDT and do nothing. I accidentally did your method yesterday. Thanks for explaining why it’s so good.
You can get very similar results by using two pieces of the stock paper filter, and pulling the plunger up a little before steeping to create negative pressure that prevents the coffee from dripping through. See Tim Wendelboe's aeropress recipe.
The thing about the aeropress championship, is that it's a competition. Like, of course the recipes aren't gonna be practical for daily use, it'd be nice if they are, but have you seen anyone done their full WBC routine in a cafe everytime they serve someone a cappuccino for takeaway?
@@D4PPZ456 Still, ~$30 for a valve though?! .. Fellow products seem nice, but I don't want to get led to buying some overpriced "boutique" gizmo in order to make me feel I'm making a better cup of coffee. Plus, I can do with a few drops leaking before I insert the plunger. I think it's better actually, I don't want this initial extra powerful and salty solution to stay mixed with the brew, so this way I can get the best of both worlds (immersion and percolation). But that's my hypothesis.
Pretty sure the Championship people are just doing different things to try to get different results and stand out, some recipes call for a super high dose of coarser ground coffee, I tried it once it was good but definitely seemed like an under extracted brew, so you get a lot of the acidity and juicy fruitiness without any bitterness, which is nice, but I don't really wanna go through 40g of coffee for one cup!
is there some other advantage to using the prismo? You mentioned that you use the prismo to prevent side flow into the cup, if I had a larger paper that covered the side holes, could I achieve the same
That is almost exactly what I've settled on! Prismo plus Aesir filter. Just a bit coarser grind than espresso. One simple pour with about 22 grams coffee and 200 grams water. I hold the kettle a bit higher over the Aeropress to get more turbulent mixing. I don't stir at all. I steep for 3 minutes and then dilute the cup to 280 grams total water. All the "grams" can be eyeballed by volume after you've done this a few times and it is still just fine. I prefer dark roast coffees and this procedure----I won't call it a "recipe"---- results in a delicious cup. I agree that many of Aeropress recipes are hilariously complicated and overdone.
love this. Do you see any way to replicate the function of the Prismo attachment without it? I don’t want to brew inverted, because the flip to plunge would mean another agitation
@@michael_j_fabian Yea, seems like the single filter in the cap has plenty of water that doesn’t get filtered. I may try running the result through a thin V60 filter and see if that does the trick. More work but cheaper than a prismo as a quick test.
I do 2 paper filters(no prismo), they must be dry. There will only be about a table spoon of "bypass", if you are quick to fit the plunger and stopp more water to exit after pouring for 15 seconds. No silt. Excellent, cup. Thanks so much for the recipe.
I swear the reason these recipes are so coarse and brew with such cold water is because they add so many steps of agitation in order to make the recipe seem more complex.
This works. The filter paper will be very secure around the edge if you have one of those mesh metal filters with a ring around. Only problem is that you can't lock it in all the way, but we're not aiming for high pressures anyway so it's fine.
I believe for these competitions it makes a better story and a better show to have an overly complicated recipe with a lot of tweaked steps and precise measurement. Imagine a contender that simply says in front of the judges : "I use a basic ratio, I steep 2 minutes and plunge".
I've had good consistent results with the Aesir filters which fit tighter and is made thicker so it filters out the oils/sediments better. I use the inverted method and plunge VERY gently until the first hint of a hiss.
Earlier today, I just picked up an Aeropress, and then I come home to you posting a video on it. What are the odds? I noticed that you're using the Fellow Prismo mainly for its function of holding the brew, rather than it's pressurized basket-like feature. If this is true, would the inversion method yield similar results taste wise? Sure you disturb the crust a bit when you invert, but the idea is the same steep and filter. Thanks, and it's always a pleasure to watch your content.
Thank you! I worry that the necessary inversion to drain the brewer will add too much agitation, but I haven't tested this. The other thing is the rubber gasket on the prismo's metal filter-- this really does secure the paper filter in a more secure manner than the simple plastic cap
Fantastic video...I've been using the Prismo with Aesir filters for a while...quick question: when do you stop pushing on the piston? eg when starts hissing, just before the water level drops below the puck? Does it make a big difference to the cup? Thanks again
Same question as others...if I’d like to experiment with this before purchasing Prismo, do you think that going inverted, with 2 filters, followed by the gentlest of flips will get me close?
No. It doesn't really matter how many more filters you use as the slightest over pressure from your pushing down can cause water/coffee to go out the sides. The prismo creates a better seal than the stock attachment to remove that problem.
I think you and James are probably going to be on two opposite ends of the spectrum but a spectrum I want to be on. This approach is simple and looks at what people dislike about the aeropress and corrects them with a simple framework. My only frustrations with the aeropress have been the body and while I don't have a Prismo, two paper filters (sorry for the waste) usually does the trick for me. James's video on the other hand, is probably going to be a longer, maybe even 15 to 20 minute long segment, breaking down everything that could affect the Aeropress. Will he prescribe a specific recipe for it? I doubt it and even if he does, there's gonna be an explanation why and if you get the principles, you'll tweak it from there.
Championship recipes are not designed to be replicated at home. You can, but they are not looking for that. It becomes absurd to use 35 grams of coffee for a 200 ml cup. Apart from that, and the fact that to get your recipe you have to buy an accessory, it's OK.
Those other aeropress techniques that you are making fun of are made to sound more complicated by writing them as "recipes" in a book. In practice, something that is typically just the person wetting the grounds with a little water and stirring, waiting a little while, before adding the rest of the water or such. Humans can do a few casual steps without it being a big deal, it's just measuring them to death and writing them out that makes them seem so.
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Here because of Hoffmann's Ultimate Technique video...
I can't wait to try this! I love the minimalist approach.
I got my Aeropress a couple of years ago when I first started getting into coffee. I had a kinda crappy hand grinder, and I don't think I was using particularly quality beans. I followed the original Aeropress instructions and I thought the coffee was just "ok." Over time, as I learned more about making coffee, I revisited my Aeropress but I made the mistake of looking up the World Championship recipes. I found them to be really complicated and the coffee was still just "ok." I shelved the Aeropress for a while again. I got a nicer grinder, I got nicer beans, I learned how to pick out tasting notes, and I was making great cups with the French press and Clever dripper. Just a couple of weeks ago I pulled out my Aeropress once more and I thought "let me just go back to the original instructions again." And what do you know-- the coffee tasted great with a minimal amount of effort. I felt so silly for overcomplicating it, and for neglecting such a great piece of equipment for so long.
In my case, I only came to appreciate the simplicity of the Aeropress after my roundabout coffee journey.
Almost exactly the same for me. While it's often recommended to beginners in the world of speciality coffee as a simple brewing method, it counterintuitively needs a complex understanding of how coffee is brewed. All along, the secret was a good grinder + good beans + keeping a simple technique. Instead of drinking cups that taste astringent, I now enjoy coffee from it that tastes almost like a type of caramel. I still choose it over espresso some days where I favour a sipping drink.
My Aeropress is at least 12 years old (blue) and after 9 espresso machines - all gone, it is now my daily driver for 2 or 3 200g cups a day, and preferred over my V60. Inverted, 14g course grind, 200f water, brief stir and then top up full and cap on and turn over onto cup. Press after 2:00 steep. It only takes 1 hand at arms length and 20 seconds to gently plunge. None of the negatives you describe. I find it hard to imagine where a prismo will be any benefit, and just add complexity and cost.
Jealous of your old AP! Point of the prismo here is to avoid inversion & the inconsistency that can add when flipping, but glad to hear your method is performing well!
Perhaps you should rename this video "Stupid-Easy Aeropress, the Anti-Hipster Guide!" Please continue making these no-nonsense tutorials.
This is an interesting take because even James Hoffman in his Aeropress Go review says that he doesn't like Aeropress coffee with too much agitation during the brew. He pours all the water in, only slightly stirs at the beginning so all the coffee is in contact and one last stir before pressing it so just 2 agitations just like yours. I just made iced coffee that way and it tastes amazing, no headache needed, just pour, stir, wait, stir, press. Just awesome, made me appreciate my Aeropress more, thanks Michael :D
I just tried this method and, honestly, it cuts through all the BS! I think of Michael's approach as healthy skepticism combined with functional minimalism. The result is a truly superior cup which returns the AeroPress back to outstanding everyday usage. Thanks, man!
This was a great video, no pretension, no hipster rambling, if only more were like that. I'd be interested in seeing a video like this but with a v60. Hope you have a good day!
I think JH's V60 technique
is pretty staightforward, you can check it out in his channel.
Hipster rambling made me laugh aloud. SO true. Love the coffee science, loathe the coffee snobbery. aL
This guy actually has an extremely pretentious delivery with a poor attempt at trying to avoid it🙃
He's also extremely robotic
Another thing about those recipes (especially the more recent winners) is that many of them use ridiculous brew ratios with massive doses and french press-like grind size. 35g for 200g of water? What a waste to use that much ground coffee in an Aeropress. Surely they could come up with a way to extract more efficiently without sacrificing taste.
Many have pointed out, those competition recipes aren't meant for everyday regular brewing. It's for getting the best tasting coffee to stand out in a competition, so efficiency is a low priority.
@@boye Of course, you're right. Still is a little surpsing to me that almost all of the recent winning recipes follow this pattern.
I agree, though these recipes I think were never meant to be followed at home. I just don't know why anyone would suggest people to use up 35g of coffee every morning for their breakfast brew.
the last tip on the prismo... now that is magic. The prismo is great for just the no inverted needed. Cleanup is still a pain but might have to try that last tip.
Did this exact recipe today except inverted because I don't have a Prismo. Worked perfectly, thanks Mike.
I don't understand how this doesn't end up under extracted without agitation? Don't all the grinds just sit on top, surrounded by air bubbles, not coming into contact with the water?
Around December of 2020 I got fed up with doing the 4:6 method with my V60. I was trying a bunch of new things, I just wanted to do what you're doing here essentially, just easy, repeatable, with very few variables and less points where I could mess up. I came across a video from Mame Coffee in Switzerland, they're doing coffee club things and videos on the best way they've found to brew that particular coffee for the month. I got tons of inspiration from these, as some were super complex, but others were so simple I laughed. So obviously I tried the easiest one *a single slow center pour after a normal bloom* and loved it. My brews have never been this transparent and stellar every time.
I came across your video because I was recently able to acquire my wife's old Aeropress, and your mindset on this is EXACTLY what so much coffee is missing right now. Thank you.
Appreciate it!
I don't have a Prismo, but I've been doing something pretty similar. Pour all the water (which for me takes just under 30 seconds), then plunge. Plunge slowly. I get brews with a total time of 1:30-2:00 depending on how much water is in there. Amazing taste.
I appreciate how you take drip machines seriously, a lot of coffee folk seem to be above them.
Wow, I've felt the same way about the vast number of recipes and brewing methods out there that I think unnecessarily complicate the brewing process. I find them generally quite unhelpful for those who are starting out with brewing coffee since many leave out specifics of some variables that make it virtually impossible to replicate what they're proposing. Great insights!
I've had my AeroPress for a little over a month and have tried dozens of different recipes. This method is easily the best.. minimal effort and the cups come out SO delicious (solid clarity w/ the perfect amount of body IMO). Thanks for sharing your knowledge, Michael!!
I'm here because of Hoffmann's indication too. I really liked your approach! So different from all the unnecessarily complicated techniques that we see out there.
The recipe that I use is modified from Tim Wendelboe as the aeropress is my primary brewing device since I started brewing:
20g coffee / 285ml water
Grinded near v60 grind size
Off boil water (~ 1 min off the boil) - using Poland Spring (low ppm)
Standard non inverted
1:30 min pouring to steep time
2 aeropress papers or 1 Aesir paper from Harken Coffee
1. Put coffee into the syringe
2. Turn on timer
3. Pour the hot water quickly into the chamber with non restricted kettle
4. Stir 3x with stick (back, forth, back) with minimal agitation to fully wet all grounds and ensure no clumping
5. Seal the slurry with the stopper on the press part
6. Steep until 1:30min total on timer
7. Stir slurry 3 more times
8.Press using body to allow brew to drain into the cup.
This gives me a clear cup. I've never experienced issues with oil /slit. Agitation isn't really an issue for me for the stirring. I can try to remove the last 3 stirs after steep to see if there are issues with drainage but I believe the Aeropress is one of the most consistent brewing devices out there. It's rare I've had a bad cup and several times even over steeped it and the cup is still solid. I have the Prismo and it's a pain to clean and hard to fasten with an Aesir Filter due to the filter's thickness.
I've removed #7 and it's still good so #7 is gone.
How do you get 285g water in the chamber?
This reminds me of Tom from Sweet Maria's way of brewing aeropress.
He made a video about how he uses prismo/aeropress to make iced coffee.
He uses pretty fine grind, roughly 10:1 ratio, about a minute steep time. Filter + prismo.
Basically add ice to the cup to reach your desired strength. I REALLY like this approach for naturals. Very refreshing, strong cup.
Prismo with paper filter is a must with the aeropress
My recipe is more simple than this and doesn’t need the excessive prismo with paper filter. Looks like he’s the one with complicated recipe hahaha
@@G.I.Jack69 you're free to brew with it however you want ! I enjoy the benefits of the prismo
You talk the real deal and you became a must see in my RUclips library. Thank you!
Just got my Prismo in the mail today, and tried this method. It is indeed quite delicious! Thank you for the tip.
Great to hear!
James Hoffman brought me here
Will definitely try this approach. Recently I started doing the simpler method for my V60. I just do one slow pour in circles, slow enough not to agitate the coffee slurry much. The resulting cup is much cleaner and balanced in my opinion. The only downside it is so easy it makes me feel as if I am not putting enough effort to enjoy the hobby.
One thing I like about Aeropress is how versatile it is and also how easy it is to get good results. The only thing I don't like is that it's made of plastic, it's supposed to be a 'good plastic' but I'm still skeptical of the safety of mixing plastic with hot water (or foods).
Never noticed strong sediment or oils in aeropress myself, the paper filter should work to filter those out but I think there is some bypass along the edge.
I like do a concentrated brew, 18g coffee relatively finely ground and about 140g water. I give it a swirl (inverted method) and plunge maybe in 2 or 3 minutes. Seems to work well.
The problem with the recipe / technique in the video, is that it's not really an aeropress if you're using the 3rd party prismo attachment.
I don't think most people who uses the aeropress own one.
I feel like the "strong" cup of coffee is to be remedied by adding water. Most of the aeropress winners now make concentrated coffee and add water to achieve desired taste. The creator of the aeropress said that the original intention was to make concentrated coffee and each of the circles corresponds to how many cups of coffee you want to make.
Tbh I enjoy the high TDS cup (ok not past 1.60% though)
The aspect that intrigued me the most was the claim that this method “mimics the Clover.” Do you really find this to be true? And if so, would you go as far to say that this Aeropress method is superior to even that of a V60? After all, the Clover is “the gold standard” as you say.
Surprised no one has asked! I do prefer this to v60 but the characteristics of immersion brews i don’t think are inherently superior or worse than drip filter
You dislike how a lot of methods erect barriers, but then go on to provide a recipe that requires an additional piece of equipment (Fellow Prismo attachment). I consider adding things to buy more inconvenient than adding a few easy steps to the brewing process. Other than that irony, this video was enjoyable and helpful.
hoffman brought me here, and i will try this method tmrw, cause i just did hoffman's method. but honestly, i liked your method so much just by watching the video, i'm pretty sure i'm gonna stuck to it in the end.
p.s. my prismo is setting in the cabinet for a year now, i think it's time
Oh so that’s why WDT’ing the grindz work. I immediately WDT and do nothing. I accidentally did your method yesterday. Thanks for explaining why it’s so good.
God damn it Michael! Now I “have to” get a prismo as well...😬
I really didn't expect that I would need something extra.
See if you can get the same results, but use the inverted method. That will allow you to steep for 2 minutes.
You can get very similar results by using two pieces of the stock paper filter, and pulling the plunger up a little before steeping to create negative pressure that prevents the coffee from dripping through. See Tim Wendelboe's aeropress recipe.
The thing about the aeropress championship, is that it's a competition.
Like, of course the recipes aren't gonna be practical for daily use, it'd be nice if they are, but have you seen anyone done their full WBC routine in a cafe everytime they serve someone a cappuccino for takeaway?
I should’ve just attacked roaster-supplied recipes like I wanted to, rather than the obviously distracting outlier
Great information - thanks! Digging out my Aeropress!
The problem with the Prismo though is that it is quite expensive, being at about the same price as the Aeropress itself is unjustifiable.
There are cheaper clones, but I cant compare quality.
@@D4PPZ456 Still, ~$30 for a valve though?! .. Fellow products seem nice, but I don't want to get led to buying some overpriced "boutique" gizmo in order to make me feel I'm making a better cup of coffee.
Plus, I can do with a few drops leaking before I insert the plunger. I think it's better actually, I don't want this initial extra powerful and salty solution to stay mixed with the brew, so this way I can get the best of both worlds (immersion and percolation). But that's my hypothesis.
Did you experiment with brew water temp?
Pretty sure the Championship people are just doing different things to try to get different results and stand out, some recipes call for a super high dose of coarser ground coffee, I tried it once it was good but definitely seemed like an under extracted brew, so you get a lot of the acidity and juicy fruitiness without any bitterness, which is nice, but I don't really wanna go through 40g of coffee for one cup!
Your recipe actually resonates with Tim Wendelboe's recipe (except for the longer steep time and the stirring). Will definitely try this one out!
is there some other advantage to using the prismo? You mentioned that you use the prismo to prevent side flow into the cup, if I had a larger paper that covered the side holes, could I achieve the same
WoW what a great way to brew with the aeropress, thank you
Any Comandante setting suggestions? What you described (the end of the espresso range) would be about 14-20 clicks?
What coffee roast do you use in this technique?
That is almost exactly what I've settled on! Prismo plus Aesir filter. Just a bit coarser grind than espresso. One simple pour with about 22 grams coffee and 200 grams water. I hold the kettle a bit higher over the Aeropress to get more turbulent mixing. I don't stir at all. I steep for 3 minutes and then dilute the cup to 280 grams total water. All the "grams" can be eyeballed by volume after you've done this a few times and it is still just fine.
I prefer dark roast coffees and this procedure----I won't call it a "recipe"---- results in a delicious cup. I agree that many of Aeropress recipes are hilariously complicated and overdone.
love this. Do you see any way to replicate the function of the Prismo attachment without it? I don’t want to brew inverted, because the flip to plunge would mean another agitation
I’ve tried this just with the regular cap & paper filter, and the oil/sediment “problem” remains. Maybe a second filter?
@@michael_j_fabian Yea, seems like the single filter in the cap has plenty of water that doesn’t get filtered. I may try running the result through a thin V60 filter and see if that does the trick. More work but cheaper than a prismo as a quick test.
I do 2 paper filters(no prismo), they must be dry. There will only be about a table spoon of "bypass", if you are quick to fit the plunger and stopp more water to exit after pouring for 15 seconds. No silt. Excellent, cup. Thanks so much for the recipe.
I am very interested in this! can't wait for my prismo
I swear the reason these recipes are so coarse and brew with such cold water is because they add so many steps of agitation in order to make the recipe seem more complex.
How much can you strip from your video and still have a good video, though?
Don't have prismo, I will try to use inverted aeropress method with metal filter and paper filter to mimic your way☺
This works. The filter paper will be very secure around the edge if you have one of those mesh metal filters with a ring around. Only problem is that you can't lock it in all the way, but we're not aiming for high pressures anyway so it's fine.
Great video Michael! What water temp do you use? Thanks.
I believe for these competitions it makes a better story and a better show to have an overly complicated recipe with a lot of tweaked steps and precise measurement.
Imagine a contender that simply says in front of the judges : "I use a basic ratio, I steep 2 minutes and plunge".
They’d forever have my heart
The showman ship definitely has an effect of the judges sense of taste, as they say "we taste with our eyes first"
I've had good consistent results with the Aesir filters which fit tighter and is made thicker so it filters out the oils/sediments better. I use the inverted method and plunge VERY gently until the first hint of a hiss.
Where can you find the Aesir filters in the US?
Awesome step up with video production, next thing on the list - audio. Lav mic should get you there.
Thanks-- Working on it!
Looking to the left cause o forgot the lines 😅
I feel ya
Earlier today, I just picked up an Aeropress, and then I come home to you posting a video on it. What are the odds?
I noticed that you're using the Fellow Prismo mainly for its function of holding the brew, rather than it's pressurized basket-like feature. If this is true, would the inversion method yield similar results taste wise? Sure you disturb the crust a bit when you invert, but the idea is the same steep and filter.
Thanks, and it's always a pleasure to watch your content.
Thank you! I worry that the necessary inversion to drain the brewer will add too much agitation, but I haven't tested this. The other thing is the rubber gasket on the prismo's metal filter-- this really does secure the paper filter in a more secure manner than the simple plastic cap
@@michael_j_fabian Did you get to try the inverted method with one or two paper filters? And if yes how did it compare to using Prismo? Thanks
Gonna explore this. Curious where you’d start on the Ode grind dial when dialing this in. And what’s your go to temperature? Thx in advance!
Haven’t dialed with ode yet- making a note to follow up on this. I run with water right around boiling
@@michael_j_fabian thanks Michael
Fantastic video...I've been using the Prismo with Aesir filters for a while...quick question: when do you stop pushing on the piston? eg when starts hissing, just before the water level drops below the puck? Does it make a big difference to the cup? Thanks again
Thank you! I stop when the bed appears to be dry and i hear the first hints of a hiss
Same question as others...if I’d like to experiment with this before purchasing Prismo, do you think that going inverted, with 2 filters, followed by the gentlest of flips will get me close?
No. It doesn't really matter how many more filters you use as the slightest over pressure from your pushing down can cause water/coffee to go out the sides. The prismo creates a better seal than the stock attachment to remove that problem.
I think you and James are probably going to be on two opposite ends of the spectrum but a spectrum I want to be on. This approach is simple and looks at what people dislike about the aeropress and corrects them with a simple framework. My only frustrations with the aeropress have been the body and while I don't have a Prismo, two paper filters (sorry for the waste) usually does the trick for me. James's video on the other hand, is probably going to be a longer, maybe even 15 to 20 minute long segment, breaking down everything that could affect the Aeropress. Will he prescribe a specific recipe for it? I doubt it and even if he does, there's gonna be an explanation why and if you get the principles, you'll tweak it from there.
This is an awesome cup of coffee
Easy and taste fantastic. Thanx m8
Championship recipes are not designed to be replicated at home. You can, but they are not looking for that. It becomes absurd to use 35 grams of coffee for a 200 ml cup. Apart from that, and the fact that to get your recipe you have to buy an accessory, it's OK.
I love this recipe.
And ... James Hoffman just validated your recipe scientifically. He uses 200 ml of water for 12 g of coffee instead of 15g for 210 ml, but that's it.
About time lol
Those other aeropress techniques that you are making fun of are made to sound more complicated by writing them as "recipes" in a book. In practice, something that is typically just the person wetting the grounds with a little water and stirring, waiting a little while, before adding the rest of the water or such. Humans can do a few casual steps without it being a big deal, it's just measuring them to death and writing them out that makes them seem so.
Isn't that the point from the inventor, fast not complicated good cup of coffee.
Loved the video, but that intro was a bit intimidating. Thought you were gonna go all Tyler Durden on me.
Thanks James
Let’s reduce- my Kalita recipe: 18g for 300ml, boiling water; bloom with 54g and wait 45s, pour constant til you reach 300ml
Have you tried not blooming?
Helpful video, but I get solid DPRK vibes
No “dear leader” here, just solid tech