@@Anthropomorphic Certainly. Have you ever heard of the inverted method? You press the plunger a small way into the top of the brewer, flip it upside down, and use it as a 100% immersion brewer. At least, that's how people say it is. Originally I was excited that people found a way to have even more control on the AeroPress...until I realized that the amount of drip was so miniscule and insignificant on the final taste that I started to look at it oddly. Why risk a tippy, hot, dangerous mess when you could use it as intended and apply your precision from there? Coffee is finicky, sure, but it doesn't have to be dangerous.
My comment has nothing to do with the coffee. I so much like the way you present, Aleš. You seem to be very present, and free of ego. Your eyes convey to me that there is someone intelligent at home behind them, and your whole face seems to be always on the edge of smiling. The fact that you talk a lot of sense, give a lot of useful information and don't waste words is of course a bonus. I'm a fluent native speaker of (British) English. Although you speak with an accent it is one that is very pleasant to listen to, and your English is very fluent. To summarise, I enjoy how you say anything as much if not more than what you say, and your essential "beingness".
this thing is a beast. i struggled a bit with it at first because i was pressing way too hard and struggling to grip it in a comfortable manor. once you have used it and emptied the puck out you really get an idea of how much pressure this little thing makes inside. you really don't need to press hard at all. just like he said in the video, pressing hard makes it take longer because it compresses the coffee against the filter and blocks the water coming through
Late to the party, but it's still a party. Just an a simple observational note: A nerdy work friend got me one as a gift, the year they came out. It was so good that I got one for work. We wound up with an IT work-nerd coffee club. We'd meet for coffee, and 4 or 5 of us would run the Aeropress at a time, at least 3 times a day. We'd run our mug's worth, and rinse the filter and hand the press off to the next in line. I wound up being the coffee club steward and kept the logs, and I tested the "re-usable filter" properties. We just kept on re-using filters, until we would occasionally have a blow-out or a tear. We kept one same filter in operation for over 5 weeks. That's about 400 uses on a single filter. I have had to replace the original home press because one thing or another gave out, I'm about to replace the current one because we're getting slippage between the barrel and the plug. This will be the 3rd press for home, but I think it's a great deal having two presses last almost 20 years. After-thought: Based on our normal mug size, at home we run two scoops (two "shots") for a 16 oz mug's worth. I've never really liked going over that - say, for 4 shots, because it felt like a lot of water winds up being trapped in the grounds. For us, 2 is the magic number.
@@speedfreakjive8843 i, personally, go half way between#2 and #3. I consider that to be water left in the Puck / grounds . At work, one guy just filled his to the brim.
7th: Let your Aeropress cool down after use for at least 5 minute so you can push out the grounds in one piece - nothing sticks to the plunger face this way.
Agree. I followed James Hoffman recipe and I followed the original Aeropress RUclips video. The original is far better as it uses 80 degC water with no waiting.
1:05 no. A microwave will give out a certain amount of energy in a certain amount of time. The time taken to heat the water to 80degC depends on the starting temperature of the water. Your water could be at 16degC in summer but only 5degC in winter, so would need more energy and therefore more time to reach the 80degC.
Another hack I came up with some time ago is that you can put your coffee into the press as normal, place it over a cup, then very slowly pour the water in covering the grounds repeatedly in all areas, as you are pouring the water in notice that the coffee is slowly dripping through into the cup...guess what you're doing? you're making pour over coffee! You don't have to use the plunger at all, of course true to pour over coffee it does take more time then pressing it through because you have to slowly pour the water over the grounds but it comes out the same taste that you would expect a pour over to have. Another hack I did was that since I own a French Press and the AeroPress is similar, I tried as an experiment once to let the water set with the grounds after stirring it for 5 minutes just as I would with the French Press then push the plunger through, I thought the coffee tasted a bit better after I treated it more like a French Press.
You do it pretty much like I do. I brew about 10-12 oz. of coffee every morning for my morning cup, and the Aeropress only holds maybe 8 oz. I'll pour the water in slowly while stirring and just let it drip until I can get all the water in. Then I put the plunger in and pull back on it to create a vacuum so that it stops dripping. Then I let it sit for 5 minutes, just like a French Press. After 5 minutes I plunge it. Perfect cup of coffee, for my taste. My travel mug holds 16 oz. so I do it the same way...I don't really use any more coffee, I just let it steep longer. Still tastes great.
@@porkchopspapi5757 Because it only holds 8 oz. of water at most, and what if you want a 12, or a 16 oz. cup of coffee? Turning it upside down won't make enough coffee then.
@@porkchopspapi5757 It's dripping directly into the cup, not onto the floor! LOL!! I guess you never used a true pour over. I have one I use for bicycle camping, you put your coffee into the basket, the camping one clips onto my cup, then I slowly pour hot water over the grounds making sure to saturate the grounds evenly, it then drips out the bottom of the filter into the cup, that's how a pour over is done. You can do the same thing with the AeroPress by removing the plunger, and with the filter and coffee in the bottom you slowly pour hot water over the grounds saturating it evenly and it will then drip out the bottom and into the cup.
I use Aeropress for 7 years. I made prob. more than a thousand cups of coffee. It's still running. This is the best 29.95 (yes it was 3 bucks cheaper when I bought it in 2012) I've ever spent on something that works that long. I always wash and reuse my paper filter, it can be used for 2-3-4--5 times with absolutely no problems. I have to say that making 4 cups with lots of grounds isn't working as good as splitting grounds in two and making two pushes --> 2 cups each push. However, it depends on how fine your grinder is set to. If it's a course grind then pressing 4 cups can be done.
You missed to say that after using the aeropress and before keeping it we should press it until the end (without the cap) so that the plunge lasts longer. If we keep it with the plunge stuck into the walls of the aeropress, it adapt to it's inner size. This way it will be more and more loose.
@@mitchhaley5 You can push it all the way down, but basically you can't have the chamber, the plunger, and the basket all physically attached simultaneously. Push the plunger down all the way, then have it sit atop the basket while you're storing it, but the basket should not be able to be locked in place like it is during brewing.
the microwave trick sounds nice, but only works accurately if the initial temperature of the water is exactly the same. This temp changes throughout the year as the weather changes, and there are other variables like whether you ran hot water through the sink recently for example.
I started off with a Chemex brewer and liked it but it was a longer process. Then I started making espressos regularly and have stuck with that for a while. I wound up getting an Aeropress XL for really cheap and realized how much I missed drinking a regular good cup of coffee. It's nice to have a quicker option than the chemex too on busy mornings.
@@jayclarke3526 sure! I have read that there are certain compounds -I believe it is actually the oils- that come through without paper filtering that can affect our circulatory system. I don't know the full extent of that affect, but my understanding is at least with cholesterol, which makes sense to me because cholesterol is about the accumulation of lipids or types of fats in the body, and we are talking about oils here. There has been recent research that shows a person's choice between one and the other can potentially affect their age expectancy and overall health. For something that most of us will likely consume daily for our whole lives, it can add up.
It would be worth rinsing a filter, and then subjecting the rinsed filter to the same test you did with the unrinsed filter in this video. No one seems to have bothered thinking about whether one would need to rinse a filter for 5 minutes to get enough taste out of it to avoid it tasting like the unrinsed filter did in this video. ;-)
Really the simplest test to see if there is a practical difference is to pretend you’re brewing a cup of coffee without adding any coffee grounds. Do this one with a rinsed filter, and again with an unfinished filter and compare the results. Doing this test, I do taste a difference in the water that may be noticeable in a lighter cup of coffee, but will probably be masked well enough by a stronger cup. As the video suggests, this difference is less than you’d get with other coffee brewing filters. I always rinse the filter for a few seconds.
I find on my kettle that if I go until shortly after I see bubbles appearing on the heating element then the temperature is good. I also have a thermometer to check, but this has been reliable.
Question: would it workout to separately steep 200ml hot water + coffee ground in a separate cup for few minutes, when ready, pour both liquid and ground into aeropress and extract.
Yeah, it would work but the main extraction will happen in the cup and the AeroPress will just separate coffee sediment from water. I used that for a long extraction to mimic the cupping. An advantage is that you can make much more than 200ml at once.
A trick for getting 80°C on an electric kettle without temp control: after a couple seconds where the heating gets at its noisiest, turn the kettle off. The noise is caused by the water in contact with the heating element trying to boil and some tiny bubbles of steam form, but these are then immediately cooled down to the sorrounding water which still isn't to boiling temperature, this happens at around 70°C and when the noise pitches down the water is already at 90°C. You'll be going mostly by gut feeling since water amount, shape of the heating element, wattage and even shape of the kettle will throw it off but extreme precision isn't really needed in a daily coffee, could always whip out that thermometer of yours to check if you got close in fewer tries.
@@EuropeanCoffeeTrip oh, my comment actually got read. Gotta adress how silly it is now. I really overthunk it, there are way too many variables and unless you really know your appliances this "sciency" way may not be the best, in fact as you read the better way I found out thinking back about the comment you may facepalm as much as I did: _Just pour some cold water in the boiling water to cool it down to 80°C, much more constant and reliable and you don't need to be "attuned with your kettle" to get it right, you don't even need eyes or ears!_ Now excuse me as I have to attend a meeting between my head and that wall over there.
80 degrees C is ridiculously low for an infusion brewer. By the time it gets from the kettle to the coffee it’ll be down to 75. You end up having to use too much coffee to get a decent strength.
I rinse paper filters with water (partially to rinse away residual paper flavor but) mostly so that the absorbency is already fully saturated and, therefore, the filters will not absorb the initial part of the extraction.
The purpose isn't about saving mils of coffee. The purpose of pre-wetting the filter is to allow the most flavor-dense and concentrated part of the extraction process (ie. the bloom) to pass into the cup and not be absorbed into the filter.
Make a single cup with either a V60 or Chemex with a dry paper filter. And then with a pre-wet filter. If you can't taste the difference, well... I can't help you with that.
I had no idea that you did the Aeropress Movie! Great work. I'm always skeptical when someone tells me how to use my Aeropress, but its hard to not listen to Alan's insights on these things. ;)
Yeah, we should do better jo in promoting the documentary. It was a fantastic journey, and we are looking forward to starting working on our next film.
Just done a quick test of this - my cheap Amazon portable induction hob held water at 86 degrees when I set it to 80 degrees, according to my cheap Amazon thermometer. More scientific tests may already have been done; I didn't do a literature survey. The resulting coffee is very nice and not over-extracted.
What's the "standard" amount of water to use per number off of the Aeropress? Is it 8 ounces of water per number line off of the press? Then adjust to taste from there? Just looking for a baseline, I know it's all to taste, but assuming you use 15g of coffee per line on the press, and fill to middle of the circle around the number on the press, then dilute, how much water do you use for the diluting part? Thank you, great video, quality was super.
I kept having leaks brewing normal side up, and ended up pressing to quickly otherwise the water just all seep out. Is this because of the grind size? I can't pinpoint where to fix it
I start at a typical espresso grind. See how many drips come out. When your grind is fine enough where 1 or 2 drips per second it is good. The finer you go the harder it will be to press though. And it will change the flavor. Another way is to brew inverted. But this has a different taste. There are so many ways to brew with the Aeropress. I have a drink I make with Folgers Breakfast Blend (21 grams) and Cafe duMonde(14 grams). Put them both at the same time through my grinder set between espresso and Turkish. I use a metal filter. The grounds are leveled and lightly tamped. Pour 2-3 oz of water and wait 20 seconds. Pour the rest of the water and press immediately. It wont be easy and takes about 1 to 2 minutes. I add 8 to 10 ounces of full fat milk. Pour the coffee back and fourth a few times to mix and aireate the drink. There are so many ways to make coffee with the Aeropress it is unbelievable. And you get to drink your mistakes😀
De gustibus non est disputandum. There is no accounting for taste. I came across an article on coffee snobbery that mentioned the Aeropress about four years ago. I got one and have used it ever since, because it is so convenient. I guess I'm not a coffee snob because I adulterate my coffee. Before I got the Aeropress I used a Mr. Coffee brewer, but, being an engineer, I weighed the coffee and sugar (7 grams of each). Nowadays I can eyeball it close enough, and I no longer use sugar, but xylitol. No half-and-half for me; it has to be heavy whipping cream. I know all of that is heresy, but I rarely drink coffee by itself. I generally have it with a mildly sweet pastry or a crescent roll. Sometimes the flavor combination is just perfect.
I have found this is one of the things that make an AP cup smoother tasting than other methods. What is your ratio? This happens to me if I don't use enough coffee.I have to use more than usual or use less water.
Make sure you're extracting properly. The higher dose of coffee to liquid may make it harder to get all the compounds out, so make sure everything is nice and saturated before plunging (all the way through, pass the hiss). Stir it back and forth for a little longer and see if they changes things! You'll also want to dilute using only as much water as you need to. When you use one scoop and fill to the 2, you're actually getting a drink that's only 2 times as strong as a regular cup of drip--not 4! So you'll need to add another half cup of water to it.
I have literally never tasted the paper flavor in a cup of coffee. Maybe if you just tasted the water, but any coffee brewed "1 : 15" or "1 : 16" is easily going to cover up the taste. Honestly people ought to be more concerned over water quality and brew temperature..
Totally agree, Personally when I "Rinse" paper filters I'm just heating up my brew area and the carafe. But I live in a city that doesn't have the greatest quality water so getting a hardy filtration system was the biggest boon for the flavor of my coffee.
The microwave method is less reliable than this video suggests because of variations in the starting temperature of the water. In very cold or very hot days, the temperature wont quite end up being the 80 degrees Celsius you expect to get.
Alexander V It depends on your water system and water supplier. If you have drinking water supply (some countries don’t) and you have a mains fed combi, it will be fine. If you have a tank fed hot water tank, no matter where you live there could be a dead rat floating in the cold water tank.
Great tips overall except I wouldn't bother too much with temperature when brewing with either aeropress or filter it's quite hard to scorch the grounds
In the experiment with the paper taste, there should be a 2nd cup with the pre-wet paper sunk into wanter. Cause what the inventor said is there is no need in pre-wetting, but what you did - you just compared the taste of the water with the filter and water without the filter
James Hoffmann (or anyone understanding coffee) would disagree with #4. Makes very different coffee. Grind size and brewing time would need to be adjusted
most people rinse the filter because if you use the inverted brewing method, if you don't rinse the filter first it will just fall down into the aeropress when you turn it upside down
@@nathandye1882 it's not necessary but it means you can let the water sit in the coffee for however long you want it to cause if it's not inverted the espresso just drips out of the bottom
@@jasperpye5597 it's not espresso, you shouldn't refer to aeropress coffee as espresso. Not sure why that's so widespread, you don't have the pressure required for espresso. Also if you insert the plunger just a little at the very top it'll stop the flow with the noninverted method. It's less prone to error and safer
@@MattM-24 its so widespread because it is markeded as such, which is kinda stupid. I in general dont always like the way alan basically says "this is the correct way to do it" and dismisses every other way to use it just because its his invention and thats not how he uses it. Like he basically straight up says some things are wrong, when its all at the end of the day subjective
I've always used the inverted method and never rinsed the paper. It has never fallen into the water. It bugs me that he says not to press hard. Pressing hard increases pressure and gets you a closer espresso alternative.
can you make a dedicated video on brewing 4 cups / 1L coffee through a single brew in the aeropress? I just tried to do it myself using 60g coffee but the end result was a very very diluted coffee
Thanks for the video. Maybe I will return to using paper filters, my metal filter is very quick to get dirty and not letting liquid through and it's hard to clean. What do you think is the better filter? Paper or metal?
Metal all the way and easy to clean but you need high pressure water. If you don't have a high pressure tap adapter then use the hand held shower after each use and it will stay clean.
Different coffees have a different taste when using a metal filter. Some coffee taste better with a metal filter others with the paper. Either are not expensive so try both and see what YOU like.
The microwave time thing might work if your starting water temperature is always the same… If you keep the water in the fridge? It varies massively from my tap depending on the weather. If you have a jug and a probe thermometer why not just put the thermometer in the jug and pour the water from the kettle into that, then wait 20 seconds or so until it reaches 80, that’s what I do anyway
I have a Zojirushi water boiler with 3 temp settings, one being 80C/175F. I use this to brew green tea (which you should not use boiling water like many ppl unknowingly do), but I feel this is not hot enough for coffee. I like my coffee really hot and 80C is not that hot.
I usually just use ~1/4 cups of "cold" water and 3/4 boiling water for green tea, cold water in first. I use 1/4 because the cold water is usually 10-15 C from the tap.
Lifragen - stamps (cuts) them off a roll of coffee filter paper he bought from the internet. He has a lifetime supply on the roll and scissor cuts filters while watching television at night. Not much of a conversationalist, I assure you.
@@EuropeanCoffeeTrip personally, I hear you. When traveling, though, it's often good enough for me. I've found it much easier to pack one Prismo than eight or ten paper filters and protective gear so it doesn't get wet/crumpled.
The way I understand it, metal filters are best for dark roasts since they allow the passage of oils and finer sediments (if you can tolerate these "fines") that should impart extra complexity to the coffee if you swirl and aerate a few times it in a carafe or range server.
If u want to make several cups as explained by adding 4 scoops or 60 grams of coffee for 1 litre of coffee the scoop that comes with the AP how many grams of coffee does that scoop hold ?
I'm confused by last tip. What is the difference between quick press (which he said will produce a sweater coffee) and hard press (bitter one)? Assuming your grind is not that corse... wouldn't a "hard" press = a quick press?
The flow rate of the filter is limited, trying to over work it with extra high pressure in the chamber forces fine grit into the pores of the filter, which leads to the need for more pressure. A constant easy press will mean less forced clogging and will flow coffee faster than a very forceful press. As far as sweetness, a specific temp water is picked to avoid extracting bitter flavors, if you increase the pressure too much you'll get that bitter flavor because extra pressure means extra energy/heat.
If you push too hard, you compact the coffee and the water has a hard time getting through it. Push harder and now it's taking even longer, you risk over extraction, and you get more non-dissolved coffee in your cup. Push harder and your cup breaks and your pants are covered in hot coffee. George Howell recommends a minute press on 250 ml. The difference between 30 seconds and 60 seconds is so small that I'd rather save my time. ... I find that some Aeropress devices are hard to push even with nothing in them, so the force can vary from one to another.
Is there any difference between using a microwave to heat up the water to the required temperature, or boiling a kettle (with the same amount each time), pouring it in to a jug and waiting a certain amount of time to reach the same required temperature?
No difference. I use a similar method, boil 500ml of water in the kettle and time to see how long it takes to get to desired temperature. I like using 90 Celsius. If I pour it out in a jug I find the temps drop a lot quicker.
I have brewed strong coffee and diluted it before and never rinse any filter and have never noticed the difference. Not even the chemex filter, which with or without rinsing still has that papery taste.
The tip with timing the first time you microwave it, only works if you always have constant temperature coming out of your tap. Say you start with 11 degree water one day and 4 degree water another day the timing will be different to reach 80 degrees. And I thought the point of rinsing your filter (with it in the filterholder) is to raise the temperature of brew vessel, in this case the aeropress so your water doesn’t have a sudden temperature drop. So wouldn’t really call these great tips!
I just bit the bullet and bought a kettle with a thermometer. I also now use a portable induction burner with temperature control. Total game-changer. Getting that temp just right really helps.
I make coffee every day with my Aeropress. This is my recipe (if anyone is interested). First of all, I use the inverted method and a metal filter. I use 21 grams of medium ground coffee. Then I heat 12 oz of water in the microwave to 180F. I pour in just enough water to wet the grounds and let them bloom for 30 seconds. Then I fill the rest of the aeropress with hot water and let it steep for another minute. Then I press my coffee into a preheated cup (I stop before the hiss), and dilute with my remaining hot water. The preheated cup keeps the 180F water from cooling too fast. The metal filter lets the coffee retain some of the bite that gets lost with paper filters. And I can do all this faster than my wife can make her drip coffee in the coffee machine.
@@Monscent LOL! But that's what it's called. I guess it sounds better than "pre-wetting" the grounds. I had the same reaction the first time I heard of blooming. Then I tried it and I could taste the difference. At least I stated that I press my coffee rather than "extracting." 😂
Rinsing the paper filter doesn't just get the paper filter taste out of it, it also gets any manufacturing dust and particles off of the paper one may be reluctant to ingest.
Surely those are two ways of stating the same thing, what is a 'paper taste' if it's not some part of the paper that winds up in the resulting beverage?
@@iljaklobertanz7043 Thank you! I figured just setting a particular sized weight on top would make sense. I just didn't know what weight to put on there. I will try that!
(Using the inverted method, fill the final amount of water to #2) I discovered that compressing espresso grind coffee (16 gms.)(I use a cap from a prescription bottle and press it with a smaller bottle) when it is first put in the Aeropress, gives me the least bitter, and richest tasting coffee when gently pressed. I first add enough hot water for a first blooming of the grounds, and then add a a little more hot water until the grounds appear to resemble wet mud, Then I proceed with the rest of the hot water, wait 3 minutes and gently press.
I think what he meant was that you don't have to wet the filter because it has such a small surface area compared to that of a chemex. So while you can tell the difference in normal water, it wouldn't make a noticeable difference to the coffee
Wetting the filter makes it stick to the carrier, thus reducing the chance for it to wrinkle. I use the inverted method so it is almost a requirement to wet the filter.
an AeroPress is a great coffee maker, and it's easy to use, almost foolproof. There are You Tube videos galore on how to use one. I prefer to use it like a French Press because that is what it is! So I do what others call the Atomic method; you have the plunger in place but not depressed, flip it upside down so that the plunger part you would press is being used to stand on, dump in your coffee and water and stir slowly for about 30 seconds, put on the filter holder and let it stand for 4 minutes, then flip it back upright and place over a cup and slowly and evenly press the plunger till all the coffee is out. I prefer the atomic method taste to the taste that AeroPress says how to make it, but that is personal taste thing, you have to experiment with it to find how you like it best.
Actually I have found not rinsing the paper helps to prevent the water from dripping through filter prematurely before you start pressing down. I prefer brewing this way to the inverted method personally, and I have never noticed any sort "paper taste".
stevenstevo2 Thank you for sharing your thoughts 😃 That’s interesting 🤔 what I do to avoid the dripping is to rinse the paper, leave it for 30 seconds to “dry” and then I put it in the Aeropress’ basket. Usually when I rinse the paper I get a papery smell when the hot water is passing through it, so there’s a bit of papery taste if you use the filter without washing it first, but please don’t take me wrong, at any point I’m saying “this is what you have to do!” in the end we drink coffee in the way we think is the best, and if using the filter without washing it first is the way you enjoy your coffee, then cheers for that! 😎
Some really weird tips here to be honest. I think multiple cup tip could be good but would need some experimenting with in terms of brew time/ratio and then how much water to add. In terms of the paper I would always rinse it before use and always only use twice at most. They should at least look clean and white after the rinse, if they're browned like the ones shown in the video I'd chuck them as there will be a lot of old coffee oils in there that'll effect how much pressure you have to use and the overall taste.
You definitely could make one with a paperweight and a cork cutout so the thing won't slip out of the cylinder, though you would have to do some testing to find how heavy the thing needs to be. Hands-free pressing, just be careful 'cause adding so much weight on top makes it easier to tip over.
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European Coffee Trip he reused it 8 times or 80 times?
I like to imagine that Alan Adler secretly dislikes hipsters.
Alan Angel ironic him being a tight anal hipster.
Who made him a millionaire
Lmao
Honestly, I kind of think the Aeropress isn't finicky enough for hipsters. They tend to like things that are difficult.
@@Anthropomorphic Certainly. Have you ever heard of the inverted method? You press the plunger a small way into the top of the brewer, flip it upside down, and use it as a 100% immersion brewer. At least, that's how people say it is. Originally I was excited that people found a way to have even more control on the AeroPress...until I realized that the amount of drip was so miniscule and insignificant on the final taste that I started to look at it oddly. Why risk a tippy, hot, dangerous mess when you could use it as intended and apply your precision from there? Coffee is finicky, sure, but it doesn't have to be dangerous.
My comment has nothing to do with the coffee. I so much like the way you present, Aleš. You seem to be very present, and free of ego. Your eyes convey to me that there is someone intelligent at home behind them, and your whole face seems to be always on the edge of smiling. The fact that you talk a lot of sense, give a lot of useful information and don't waste words is of course a bonus. I'm a fluent native speaker of (British) English. Although you speak with an accent it is one that is very pleasant to listen to, and your English is very fluent. To summarise, I enjoy how you say anything as much if not more than what you say, and your essential "beingness".
this thing is a beast. i struggled a bit with it at first because i was pressing way too hard and struggling to grip it in a comfortable manor. once you have used it and emptied the puck out you really get an idea of how much pressure this little thing makes inside. you really don't need to press hard at all. just like he said in the video, pressing hard makes it take longer because it compresses the coffee against the filter and blocks the water coming through
Late to the party, but it's still a party.
Just an a simple observational note: A nerdy work friend got me one as a gift, the year they came out. It was so good that I got one for work.
We wound up with an IT work-nerd coffee club. We'd meet for coffee, and 4 or 5 of us would run the Aeropress at a time, at least 3 times a day. We'd run our mug's worth, and rinse the filter and hand the press off to the next in line.
I wound up being the coffee club steward and kept the logs, and I tested the "re-usable filter" properties. We just kept on re-using filters, until we would occasionally have a blow-out or a tear.
We kept one same filter in operation for over 5 weeks. That's about 400 uses on a single filter.
I have had to replace the original home press because one thing or another gave out, I'm about to replace the current one because we're getting slippage between the barrel and the plug. This will be the 3rd press for home, but I think it's a great deal having two presses last almost 20 years.
After-thought: Based on our normal mug size, at home we run two scoops (two "shots") for a 16 oz mug's worth. I've never really liked going over that - say, for 4 shots, because it felt like a lot of water winds up being trapped in the grounds. For us, 2 is the magic number.
This is great info! So for your 2 scoops, what water line number do you go up to?
@@speedfreakjive8843 i, personally, go half way between#2 and #3. I consider that to be water left in the Puck / grounds .
At work, one guy just filled his to the brim.
these filters are cheap compared to how much your coffee costs, I don't understand why you would want to reuse the filters
7th: Let your Aeropress cool down after use for at least 5 minute so you can push out the grounds in one piece - nothing sticks to the plunger face this way.
Good tip I’ll use this
I have tried many different methods and ratios with my AeroPress, but nothing beats the original in my opinion!
Agree. I followed James Hoffman recipe and I followed the original Aeropress RUclips video. The original is far better as it uses 80 degC water with no waiting.
Love this guy.
Thanks for the tips.
My new press arrives tomorrow.
Now I’m ready to go.
1:05 no. A microwave will give out a certain amount of energy in a certain amount of time. The time taken to heat the water to 80degC depends on the starting temperature of the water. Your water could be at 16degC in summer but only 5degC in winter, so would need more energy and therefore more time to reach the 80degC.
Roughly the same if you’re using the same tap. Plus it doesn’t have to be perfect. Just stop!
humble really great thanks alan and everyone pushing slowing but steady onwards
Great to know about the re-use of paper filter. Thank you so much
Another hack I came up with some time ago is that you can put your coffee into the press as normal, place it over a cup, then very slowly pour the water in covering the grounds repeatedly in all areas, as you are pouring the water in notice that the coffee is slowly dripping through into the cup...guess what you're doing? you're making pour over coffee! You don't have to use the plunger at all, of course true to pour over coffee it does take more time then pressing it through because you have to slowly pour the water over the grounds but it comes out the same taste that you would expect a pour over to have.
Another hack I did was that since I own a French Press and the AeroPress is similar, I tried as an experiment once to let the water set with the grounds after stirring it for 5 minutes just as I would with the French Press then push the plunger through, I thought the coffee tasted a bit better after I treated it more like a French Press.
You do it pretty much like I do. I brew about 10-12 oz. of coffee every morning for my morning cup, and the Aeropress only holds maybe 8 oz. I'll pour the water in slowly while stirring and just let it drip until I can get all the water in. Then I put the plunger in and pull back on it to create a vacuum so that it stops dripping. Then I let it sit for 5 minutes, just like a French Press. After 5 minutes I plunge it. Perfect cup of coffee, for my taste.
My travel mug holds 16 oz. so I do it the same way...I don't really use any more coffee, I just let it steep longer. Still tastes great.
Why not invert the ap so there is no dripping? When ready, put your coffee cup on top, turn it over again & press.
@@porkchopspapi5757 Because it only holds 8 oz. of water at most, and what if you want a 12, or a 16 oz. cup of coffee? Turning it upside down won't make enough coffee then.
@@sopwithsnoopy8779 oh I can see that now.
@@porkchopspapi5757 It's dripping directly into the cup, not onto the floor! LOL!! I guess you never used a true pour over. I have one I use for bicycle camping, you put your coffee into the basket, the camping one clips onto my cup, then I slowly pour hot water over the grounds making sure to saturate the grounds evenly, it then drips out the bottom of the filter into the cup, that's how a pour over is done. You can do the same thing with the AeroPress by removing the plunger, and with the filter and coffee in the bottom you slowly pour hot water over the grounds saturating it evenly and it will then drip out the bottom and into the cup.
"The water is drier"....You're killing me!
Maybe he needs to purchase rehydrated water.
@@Rick-wn5oh that way he can control the wetness.
well, dry taste is something quite often used to describe flavors in wine, beer and whisky, so I think he probably ment that type of dryness
This is a great video!! Awesome tips. The 1L brew option and the final tip for pressing slowly really hit home for me. Love it.
Thank you!
I use Aeropress for 7 years. I made prob. more than a thousand cups of coffee. It's still running. This is the best 29.95 (yes it was 3 bucks cheaper when I bought it in 2012) I've ever spent on something that works that long. I always wash and reuse my paper filter, it can be used for 2-3-4--5 times with absolutely no problems. I have to say that making 4 cups with lots of grounds isn't working as good as splitting grounds in two and making two pushes --> 2 cups each push. However, it depends on how fine your grinder is set to. If it's a course grind then pressing 4 cups can be done.
Just got one, thanks for the tips
You missed to say that after using the aeropress and before keeping it we should press it until the end (without the cap) so that the plunge lasts longer. If we keep it with the plunge stuck into the walls of the aeropress, it adapt to it's inner size. This way it will be more and more loose.
??? it automatically presses to end when discarding puck of used coffee grounds.
Really good advice! I remember this instruction when I’ve read the aeropress manual.
Translation: Store the plunger outside of the brew chamber to retain the rubber seals
@@Joseph-C thank you. I was so lost
@@mitchhaley5 You can push it all the way down, but basically you can't have the chamber, the plunger, and the basket all physically attached simultaneously. Push the plunger down all the way, then have it sit atop the basket while you're storing it, but the basket should not be able to be locked in place like it is during brewing.
the microwave trick sounds nice, but only works accurately if the initial temperature of the water is exactly the same. This temp changes throughout the year as the weather changes, and there are other variables like whether you ran hot water through the sink recently for example.
@@AaronLDeWolf doesn't hot water have more calcium in it?
I started off with a Chemex brewer and liked it but it was a longer process. Then I started making espressos regularly and have stuck with that for a while. I wound up getting an Aeropress XL for really cheap and realized how much I missed drinking a regular good cup of coffee. It's nice to have a quicker option than the chemex too on busy mornings.
I always bring my microwave camping
Great video in right time, when everyone stays at home and need home-made coffee, thanks!
Cheers! We should release a new AeroPress video soon, stay tuned.
I seem to be in a rare group, reusing a steel mesh filter for years on end.
Economical but not great for our heart health sadly. :(
@@kelseystarr3564 hey, could you explain why it's not good for you?
@@jayclarke3526 sure! I have read that there are certain compounds -I believe it is actually the oils- that come through without paper filtering that can affect our circulatory system. I don't know the full extent of that affect, but my understanding is at least with cholesterol, which makes sense to me because cholesterol is about the accumulation of lipids or types of fats in the body, and we are talking about oils here. There has been recent research that shows a person's choice between one and the other can potentially affect their age expectancy and overall health. For something that most of us will likely consume daily for our whole lives, it can add up.
@@jayclarke3526 do you regret asking for the explanation now?
Adler said paper is the best to use, not steel.
Now I want to drink that 60g concentrate undiluted 😂
My thoughts exactly! I was upset when he diluted it.
Yiiiiiikes. Four cups worth of caffeine in a volume that's less than half that amount? I wouldn't sleep for a week.
@@MrDarren690 Relax, its just kinda like a double shot of espresso. No big deal.
@@Monscent 60g is like a generous sextuple shot though
@@MrDarren690 60g is like 3 double shot espresso, or two triple shots. I drink triples a lot, so this will be like just a step up :D
It would be worth rinsing a filter, and then subjecting the rinsed filter to the same test you did with the unrinsed filter in this video. No one seems to have bothered thinking about whether one would need to rinse a filter for 5 minutes to get enough taste out of it to avoid it tasting like the unrinsed filter did in this video. ;-)
Really the simplest test to see if there is a practical difference is to pretend you’re brewing a cup of coffee without adding any coffee grounds. Do this one with a rinsed filter, and again with an unfinished filter and compare the results.
Doing this test, I do taste a difference in the water that may be noticeable in a lighter cup of coffee, but will probably be masked well enough by a stronger cup. As the video suggests, this difference is less than you’d get with other coffee brewing filters. I always rinse the filter for a few seconds.
If you don't have/want to use a microwave. Can we suggest bringing to a boil/simmer and letting cool to desired temp?
8 Parts boiling temp water + 1 Part Ice Cubes = ~80c/175f
☝️SCIENCE!
I find on my kettle that if I go until shortly after I see bubbles appearing on the heating element then the temperature is good. I also have a thermometer to check, but this has been reliable.
Question: would it workout to separately steep 200ml hot water + coffee ground in a separate cup for few minutes, when ready, pour both liquid and ground into aeropress and extract.
Yeah, it would work but the main extraction will happen in the cup and the AeroPress will just separate coffee sediment from water. I used that for a long extraction to mimic the cupping. An advantage is that you can make much more than 200ml at once.
Okay thanks.
thanks for doing the documentary and preserving his story.
A trick for getting 80°C on an electric kettle without temp control: after a couple seconds where the heating gets at its noisiest, turn the kettle off. The noise is caused by the water in contact with the heating element trying to boil and some tiny bubbles of steam form, but these are then immediately cooled down to the sorrounding water which still isn't to boiling temperature, this happens at around 70°C and when the noise pitches down the water is already at 90°C.
You'll be going mostly by gut feeling since water amount, shape of the heating element, wattage and even shape of the kettle will throw it off but extreme precision isn't really needed in a daily coffee, could always whip out that thermometer of yours to check if you got close in fewer tries.
Thanks for a great tip. We will test it out and share with our audience if it works well 🙏
@@EuropeanCoffeeTrip oh, my comment actually got read. Gotta adress how silly it is now.
I really overthunk it, there are way too many variables and unless you really know your appliances this "sciency" way may not be the best, in fact as you read the better way I found out thinking back about the comment you may facepalm as much as I did:
_Just pour some cold water in the boiling water to cool it down to 80°C, much more constant and reliable and you don't need to be "attuned with your kettle" to get it right, you don't even need eyes or ears!_
Now excuse me as I have to attend a meeting between my head and that wall over there.
80 degrees C is ridiculously low for an infusion brewer. By the time it gets from the kettle to the coffee it’ll be down to 75. You end up having to use too much coffee to get a decent strength.
this video is very helpful, thank you european coffee trip
I rinse paper filters with water (partially to rinse away residual paper flavor but) mostly so that the absorbency is already fully saturated and, therefore, the filters will not absorb the initial part of the extraction.
yeah why wouldnt you rinse it
grats on saving a few milliliters of coffee 🙄
The purpose isn't about saving mils of coffee. The purpose of pre-wetting the filter is to allow the most flavor-dense and concentrated part of the extraction process (ie. the bloom) to pass into the cup and not be absorbed into the filter.
@@airbmacndeehoc So the first extraction stays in the filter and the rest of extraction just passes through? eh..don't think so.
Make a single cup with either a V60 or Chemex with a dry paper filter. And then with a pre-wet filter. If you can't taste the difference, well... I can't help you with that.
Thank you very much for meeting the inventor. This video is very helpful.
Very informative, thank you!
I had no idea that you did the Aeropress Movie! Great work. I'm always skeptical when someone tells me how to use my Aeropress, but its hard to not listen to Alan's insights on these things. ;)
Yeah, we should do better jo in promoting the documentary. It was a fantastic journey, and we are looking forward to starting working on our next film.
Cool
Great, now i can serve up to 4 ppl.. Finally! Any recipies for 60grm coffee?
I love your channel ☕️👍🏽👍🏽👍🏽
Direct Induction cook tops/devices have accurate temp and timer settings. Mine is the NuWave
Just done a quick test of this - my cheap Amazon portable induction hob held water at 86 degrees when I set it to 80 degrees, according to my cheap Amazon thermometer. More scientific tests may already have been done; I didn't do a literature survey. The resulting coffee is very nice and not over-extracted.
Way off topic, but what kind of glasses are you wearing?
Haha, I don’t even know. My wife is pushing me to get a new ones 😅 Thanks for watching!
What's the "standard" amount of water to use per number off of the Aeropress? Is it 8 ounces of water per number line off of the press? Then adjust to taste from there? Just looking for a baseline, I know it's all to taste, but assuming you use 15g of coffee per line on the press, and fill to middle of the circle around the number on the press, then dilute, how much water do you use for the diluting part? Thank you, great video, quality was super.
Great! Where did you get the little glass jar you put the water in microwave? Link please!
it's called the Hario V60 Range Server
I kept having leaks brewing normal side up, and ended up pressing to quickly otherwise the water just all seep out. Is this because of the grind size? I can't pinpoint where to fix it
Yes, it is most probably because of the ground size, it should be very fine, close or same to espresso grind. Please it out and let us know.
I start at a typical espresso grind. See how many drips come out. When your grind is fine enough where 1 or 2 drips per second it is good. The finer you go the harder it will be to press though. And it will change the flavor.
Another way is to brew inverted. But this has a different taste.
There are so many ways to brew with the Aeropress.
I have a drink I make with Folgers Breakfast Blend (21 grams) and Cafe duMonde(14 grams). Put them both at the same time through my grinder set between espresso and Turkish. I use a metal filter. The grounds are leveled and lightly tamped. Pour 2-3 oz of water and wait 20 seconds. Pour the rest of the water and press immediately. It wont be easy and takes about 1 to 2 minutes. I add 8 to 10 ounces of full fat milk. Pour the coffee back and fourth a few times to mix and aireate the drink.
There are so many ways to make coffee with the Aeropress it is unbelievable. And you get to drink your mistakes😀
Aeropress is my savior.
De gustibus non est disputandum. There is no accounting for taste.
I came across an article on coffee snobbery that mentioned the Aeropress about four years ago. I got one and have used it ever since, because it is so convenient. I guess I'm not a coffee snob because I adulterate my coffee. Before I got the Aeropress I used a Mr. Coffee brewer, but, being an engineer, I weighed the coffee and sugar (7 grams of each). Nowadays I can eyeball it close enough, and I no longer use sugar, but xylitol. No half-and-half for me; it has to be heavy whipping cream.
I know all of that is heresy, but I rarely drink coffee by itself. I generally have it with a mildly sweet pastry or a crescent roll. Sometimes the flavor combination is just perfect.
making a stronger coffee and diluting it afterwards never tastes the same to me. way watery
I have found this is one of the things that make an AP cup smoother tasting than other methods.
What is your ratio?
This happens to me if I don't use enough coffee.I have to use more than usual or use less water.
If God had meant us to drink our coffee weak, He wouldn't have given us tea.
Make sure you're extracting properly. The higher dose of coffee to liquid may make it harder to get all the compounds out, so make sure everything is nice and saturated before plunging (all the way through, pass the hiss). Stir it back and forth for a little longer and see if they changes things! You'll also want to dilute using only as much water as you need to. When you use one scoop and fill to the 2, you're actually getting a drink that's only 2 times as strong as a regular cup of drip--not 4! So you'll need to add another half cup of water to it.
Huh? No it doesnt. Im sitting here with an aeopressed cup diluted that way. Tastes perfect, not "watery" at all.
Rick White Perfect 👌
I have literally never tasted the paper flavor in a cup of coffee. Maybe if you just tasted the water, but any coffee brewed "1 : 15" or "1 : 16" is easily going to cover up the taste. Honestly people ought to be more concerned over water quality and brew temperature..
If you are tasting the paper.. You need to get better coffee filters. Because you aren't using a normal coffee filter.
Totally agree, Personally when I "Rinse" paper filters I'm just heating up my brew area and the carafe. But I live in a city that doesn't have the greatest quality water so getting a hardy filtration system was the biggest boon for the flavor of my coffee.
The microwave method is less reliable than this video suggests because of variations in the starting temperature of the water. In very cold or very hot days, the temperature wont quite end up being the 80 degrees Celsius you expect to get.
not really a problem as the temp wont vary by more than few degrees
Perhaps you could use the hot water tap and microwave that. Your boiler should raise it to a pretty constant temperature I’m pretty sure
Alec never use hot tap water to anything food or drink related
@@PatternOfChaos That really depends on where you live.
Alexander V
It depends on your water system and water supplier. If you have drinking water supply (some countries don’t) and you have a mains fed combi, it will be fine. If you have a tank fed hot water tank, no matter where you live there could be a dead rat floating in the cold water tank.
I'm not sure of that," just add more coffee to get more servings" I feel this entirely changes the profile of the coffee.
Yeah, the brew would probably be quite acidic or really weak when diluted to an acceptable level
*more water*
Great tips overall except I wouldn't bother too much with temperature when brewing with either aeropress or filter it's quite hard to scorch the grounds
Can you be more specific on the weights of the big aeropress recipe?
In the experiment with the paper taste, there should be a 2nd cup with the pre-wet paper sunk into wanter. Cause what the inventor said is there is no need in pre-wetting, but what you did - you just compared the taste of the water with the filter and water without the filter
good point!
also it should be done blind
James Hoffmann (or anyone understanding coffee) would disagree with #4. Makes very different coffee. Grind size and brewing time would need to be adjusted
I found out about the aeropress in 4 Hour Chef lol. Omg coffee is sooo good.
Nice! I think was the same for me - many years ago 😅
The MW hack is such a great idea. Copied and thanks!!!
Simple tips, but still very useful!
love your enthusiasm!
Outstanding presentation. You guys are awesome! 😀👍👏☕️
Thank you!
Oh, I just realized I am doing the same thing as Mr Adler, resting the arms on the plunger during brewing 😅
Me too! I find pressing down with your forearms is better for your wrists :)
Tim Berghoff
most people rinse the filter because if you use the inverted brewing method, if you don't rinse the filter first it will just fall down into the aeropress when you turn it upside down
Jasper Pye ... and Alan also says the “inverted method” is not necessary. Watch his presentation video. It is so silly to overcomplicate this process.
@@nathandye1882 it's not necessary but it means you can let the water sit in the coffee for however long you want it to cause if it's not inverted the espresso just drips out of the bottom
@@jasperpye5597 it's not espresso, you shouldn't refer to aeropress coffee as espresso. Not sure why that's so widespread, you don't have the pressure required for espresso.
Also if you insert the plunger just a little at the very top it'll stop the flow with the noninverted method. It's less prone to error and safer
@@MattM-24 its so widespread because it is markeded as such, which is kinda stupid. I in general dont always like the way alan basically says "this is the correct way to do it" and dismisses every other way to use it just because its his invention and thats not how he uses it. Like he basically straight up says some things are wrong, when its all at the end of the day subjective
I've always used the inverted method and never rinsed the paper. It has never fallen into the water.
It bugs me that he says not to press hard. Pressing hard increases pressure and gets you a closer espresso alternative.
Класс, и все понятно!❤
Steeping the paper filters for your experiment was a fantastic idea
i see a coffee flavour wheel at the back. anychance you guys have a pdf file of it for me to print?
Theirs looks black and white but if you googled SCAA flavor wheel you should be able to find a colored one
Where can I get the print behind you?
awesome, makes me want to experiment with my aeropress again 👍☕️
best invention ever
No
can you make a dedicated video on brewing 4 cups / 1L coffee through a single brew in the aeropress? I just tried to do it myself using 60g coffee but the end result was a very very diluted coffee
Maybe let it steep for a couple minutes before plunging.
@@davecook8378 yeah, i steeped it for close to 8 minutes before plunging . doing two separate 2cups brews seems to be the way to go for now though
Maybe a bit off topic but never wash coffee grounds down the drain, it will clog the pipes. Throw out in the garbage or use in the compost pile.
Does the 60g dose of coffee really get properly extracted in that small amout of water? (not saying it couldn't, just wondering).
Great video! Can you post the recipe you used for the larger brew?
4 scoops of coffee, stir it, press it, dilute it.
Harry Eichelberger is my math incorrect or is he using 1/4cup coffee for the 4 cup brew? I tried that and it almost tastes too weak
I think he said 60 grams for 4 cups..
Thanks for the video. Maybe I will return to using paper filters, my metal filter is very quick to get dirty and not letting liquid through and it's hard to clean. What do you think is the better filter? Paper or metal?
Metal
Paper. All. the. way!
So there we are then. That clears that up. 🤣
Metal all the way and easy to clean but you need high pressure water. If you don't have a high pressure tap adapter then use the hand held shower after each use and it will stay clean.
Different coffees have a different taste when using a metal filter. Some coffee taste better with a metal filter others with the paper. Either are not expensive so try both and see what YOU like.
Not only that, pressing hard may cause the watar to create channels through the grounds leading to unevan extraction.
The microwave time thing might work if your starting water temperature is always the same… If you keep the water in the fridge? It varies massively from my tap depending on the weather. If you have a jug and a probe thermometer why not just put the thermometer in the jug and pour the water from the kettle into that, then wait 20 seconds or so until it reaches 80, that’s what I do anyway
Can I use the aeropress to make loose leaf tea?
Sure! I think many people do that 👍
I have a Zojirushi water boiler with 3 temp settings, one being 80C/175F. I use this to brew green tea (which you should not use boiling water like many ppl unknowingly do), but I feel this is not hot enough for coffee. I like my coffee really hot and 80C is not that hot.
I usually just use ~1/4 cups of "cold" water and 3/4 boiling water for green tea, cold water in first. I use 1/4 because the cold water is usually 10-15 C from the tap.
Then there’s the guy I know that stamps out his new paper filters. And he uses them up to a dozen times to prove that cat skinning is still in vogue.
Stamps them out of what? Can't help but imagine someone making coffee filter out of printer paper.
Lifragen - stamps (cuts) them off a roll of coffee filter paper he bought from the internet. He has a lifetime supply on the roll and scissor cuts filters while watching television at night. Not much of a conversationalist, I assure you.
Yeah I've reused paper filters for months at a time. Though now I stick to a stainless steel filter.
Never enjoyed brewing with metal filters for some reason but it’s a solid option.
@@EuropeanCoffeeTrip personally, I hear you. When traveling, though, it's often good enough for me. I've found it much easier to pack one Prismo than eight or ten paper filters and protective gear so it doesn't get wet/crumpled.
The way I understand it, metal filters are best for dark roasts since they allow the passage of oils and finer sediments (if you can tolerate these "fines") that should impart extra complexity to the coffee if you swirl and aerate a few times it in a carafe or range server.
If u want to make several cups as explained by adding 4 scoops or 60 grams of coffee for 1 litre of coffee the scoop that comes with the AP how many grams of coffee does that scoop hold ?
About 15g
I'm confused by last tip. What is the difference between quick press (which he said will produce a sweater coffee) and hard press (bitter one)? Assuming your grind is not that corse... wouldn't a "hard" press = a quick press?
The flow rate of the filter is limited, trying to over work it with extra high pressure in the chamber forces fine grit into the pores of the filter, which leads to the need for more pressure. A constant easy press will mean less forced clogging and will flow coffee faster than a very forceful press. As far as sweetness, a specific temp water is picked to avoid extracting bitter flavors, if you increase the pressure too much you'll get that bitter flavor because extra pressure means extra energy/heat.
If you push too hard, you compact the coffee and the water has a hard time getting through it. Push harder and now it's taking even longer, you risk over extraction, and you get more non-dissolved coffee in your cup. Push harder and your cup breaks and your pants are covered in hot coffee. George Howell recommends a minute press on 250 ml. The difference between 30 seconds and 60 seconds is so small that I'd rather save my time. ... I find that some Aeropress devices are hard to push even with nothing in them, so the force can vary from one to another.
What do the numbers on the sidewall of the aeropress mean?
Is there any difference between using a microwave to heat up the water to the required temperature, or boiling a kettle (with the same amount each time), pouring it in to a jug and waiting a certain amount of time to reach the same required temperature?
Or boiling the water then pouring in more cold water from the same source until it drops to 80°??
No difference. I use a similar method, boil 500ml of water in the kettle and time to see how long it takes to get to desired temperature. I like using 90 Celsius. If I pour it out in a jug I find the temps drop a lot quicker.
How does dry water taste?
Dry 😅 I think I was wrongly describing dry feeling in your mouth.
Like chicken
I cut some of my wife's old knickers into a filter shape and use that....sweeeet coffee😜
I have brewed strong coffee and diluted it before and never rinse any filter and have never noticed the difference. Not even the chemex filter, which with or without rinsing still has that papery taste.
this was super helpful, thank you!
I’m here because I ran out of filters, thank god you can reuse them 🥳
Haha, cheers!
Great vid as usual. Love my aeropress. .
Correct
The tip with timing the first time you microwave it, only works if you always have constant temperature coming out of your tap. Say you start with 11 degree water one day and 4 degree water another day the timing will be different to reach 80 degrees. And I thought the point of rinsing your filter (with it in the filterholder) is to raise the temperature of brew vessel, in this case the aeropress so your water doesn’t have a sudden temperature drop. So wouldn’t really call these great tips!
Pour the water from a kettle into a vessel and then microwave. If the water has been in the kettle you know it starts from room temperature every time
I just bit the bullet and bought a kettle with a thermometer. I also now use a portable induction burner with temperature control. Total game-changer. Getting that temp just right really helps.
I make coffee every day with my Aeropress. This is my recipe (if anyone is interested). First of all, I use the inverted method and a metal filter. I use 21 grams of medium ground coffee. Then I heat 12 oz of water in the microwave to 180F. I pour in just enough water to wet the grounds and let them bloom for 30 seconds. Then I fill the rest of the aeropress with hot water and let it steep for another minute. Then I press my coffee into a preheated cup (I stop before the hiss), and dilute with my remaining hot water. The preheated cup keeps the 180F water from cooling too fast. The metal filter lets the coffee retain some of the bite that gets lost with paper filters. And I can do all this faster than my wife can make her drip coffee in the coffee machine.
I stopped reading at the pretentious use of the word "bloom".
@@Monscent LOL! But that's what it's called. I guess it sounds better than "pre-wetting" the grounds. I had the same reaction the first time I heard of blooming. Then I tried it and I could taste the difference. At least I stated that I press my coffee rather than "extracting." 😂
Rinsing the paper filter doesn't just get the paper filter taste out of it, it also gets any manufacturing dust and particles off of the paper one may be reluctant to ingest.
Surely those are two ways of stating the same thing, what is a 'paper taste' if it's not some part of the paper that winds up in the resulting beverage?
I like Alan's method of pressing with his forearm. gonna give it a try!
I usually fold both my hands over it then lean my chin on my hands seems to give me just the right pressure.
Just put one 1-kg-measurement weight carefully on it and wait. You will get a perfect result.
@@iljaklobertanz7043 Thank you! I figured just setting a particular sized weight on top would make sense. I just didn't know what weight to put on there. I will try that!
Can't wait to try the Arrowpress
(Using the inverted method, fill the final amount of water to #2) I discovered that compressing espresso grind coffee (16 gms.)(I use a cap from a prescription bottle and press it with a smaller bottle) when it is first put in the Aeropress, gives me the least bitter, and richest tasting coffee when gently pressed. I first add enough hot water for a first blooming of the grounds, and then add a a little more hot water until the grounds appear to resemble wet mud, Then I proceed with the rest of the hot water, wait 3 minutes and gently press.
I think what he meant was that you don't have to wet the filter because it has such a small surface area compared to that of a chemex. So while you can tell the difference in normal water, it wouldn't make a noticeable difference to the coffee
Wetting the filter makes it stick to the carrier, thus reducing the chance for it to wrinkle. I use the inverted method so it is almost a requirement to wet the filter.
You should have put a rinsed paper gilter in the other cut. I suspect it will taste the same.
"Water with a paper filter is a little bit dry" !!! How?
did you ask Mr Alan about a hiss - do we have to press to the end or maybe stop when we hear the hiss?
Stop when it hisses. The very last part is the most acidic.
Try it both ways and see what YOU like. And some coffees taste good with a full push and others don't.
Adler said full push.
My wife just bought me aeropress, please make some more tutorial video using aeropress and kinds of coffee, thank you in advance
an AeroPress is a great coffee maker, and it's easy to use, almost foolproof. There are You Tube videos galore on how to use one. I prefer to use it like a French Press because that is what it is! So I do what others call the Atomic method; you have the plunger in place but not depressed, flip it upside down so that the plunger part you would press is being used to stand on, dump in your coffee and water and stir slowly for about 30 seconds, put on the filter holder and let it stand for 4 minutes, then flip it back upright and place over a cup and slowly and evenly press the plunger till all the coffee is out. I prefer the atomic method taste to the taste that AeroPress says how to make it, but that is personal taste thing, you have to experiment with it to find how you like it best.
@@frozerekmeyata4091 nice, it helps me a lot, thanks
Hi guys, thanks for sharing the video 😉 Of course you’ll need to rinse the paper 😂 I mean for some people may be ok, but yes you better rinse it.
Actually I have found not rinsing the paper helps to prevent the water from dripping through filter prematurely before you start pressing down. I prefer brewing this way to the inverted method personally, and I have never noticed any sort "paper taste".
stevenstevo2 Thank you for sharing your thoughts 😃 That’s interesting 🤔 what I do to avoid the dripping is to rinse the paper, leave it for 30 seconds to “dry” and then I put it in the Aeropress’ basket. Usually when I rinse the paper I get a papery smell when the hot water is passing through it, so there’s a bit of papery taste if you use the filter without washing it first, but please don’t take me wrong, at any point I’m saying “this is what you have to do!” in the end we drink coffee in the way we think is the best, and if using the filter without washing it first is the way you enjoy your coffee, then cheers for that! 😎
Some really weird tips here to be honest. I think multiple cup tip could be good but would need some experimenting with in terms of brew time/ratio and then how much water to add. In terms of the paper I would always rinse it before use and always only use twice at most. They should at least look clean and white after the rinse, if they're browned like the ones shown in the video I'd chuck them as there will be a lot of old coffee oils in there that'll effect how much pressure you have to use and the overall taste.
I've used the same filter for months at a time and I never noticed any off flavors but maybe I just don't have a great palette.
@@ChaosTherum Ooph, I guess you're getting your money's worth out of them!
How many ounces/ml to your cup?
Why not have some type weight to set on top of the press?
You definitely could make one with a paperweight and a cork cutout so the thing won't slip out of the cylinder, though you would have to do some testing to find how heavy the thing needs to be.
Hands-free pressing, just be careful 'cause adding so much weight on top makes it easier to tip over.
Super video kluci! :)