Well done! I wish all clips were as clear, concise and uncomplicated as yours. Direct, to the point, no wasted taking, no wasted time, no irritating music. Just made my first decent aeropress coffee! Thank you!
Thank you! I just had the best cup of coffee by following your recipe! It was simply delicious! I have whished for a espresso machine for a while, but now i think it is way more exciting to be able to make a great espresso on the aeropress!
Perfect, I have seen lot of videos, from the geeks, with all the fancy appliances but your recipe worked for me at first try even with pre-ground coffee. 1 and a half scoop 60 ml water @ 90 Celsius 10 sec stirring 2 minutes infusion Aeropress inverted got more crema than your winner. 😳 I got same amount of crema that I get with my moka Bialetti Brikka. Unbelievable Thanks! Regards from Sweden 🇸🇪
Great that you've got even better crema! Some guys can't get to this point, and by now it's still not clear what could go wrong. Obvious reason - not fresh beans, less obvious - too soft water. What pre-ground coffee do you use? Something from local coffee shop, or something from grocery stores?
@@AlexLatte Well that what amazes me, I´m using a regular pre-ground coffee from the grocery store, www.arvidnordquist.com/coffee/sortiment/franskrost/?_ga=2.71817363.1050308686.1582097887-867079582.1582097887 a good one but neither fancy nor expensive I bought it some weeks ago, so I would not say that is super fresh, and I got so nice results, I tried this morning again and got the same result, a perfect latte. The water temp is about 88-92 Celsius and that's what the coffee maker recommends. Wich other brand have you tried?
Thanks to you I had the first good brew using my AeroPress - although I had no crema at all. The recipe used in the video above really didn't make it for me. The coffee was ways to sour and over extracted - I guess the brewing method really depends on the kind of beans you are using. But try out Alex Garcia's instructions if you also failed to get acceptable results with the "winner" from the video.
@@synozome HI I got a second aeropress to have it at the office, it works as usual, I will recommend Lavazza Rossa that is espresso grounded, and extrañe enough I get better crema with the papper filter than with a metallic one that I bought. Enjoy...
@@1live2 Thanks for your help! I now refined the method for my kind of coffee a bit but still based on your recipe and now I start to get more and more crema every day. Absolutely tasty!
I just tried this recipee and damn, did not expect to have something this delicious. Was pleasantly surprised. Will be using this going forward from now on. Thanks for sharing this!
You are a genius using the device upside down! I knew there would be a way to capture crema but anything I came up with failed. It's very reasonable to set the device upside down because crema, which is oil, likes to stay on top and you quickly turn it into the bottom when extracting to maximize the yield of crema.
Thanks, but to be honest - this is a well-known method to use Aeropress. For me the question was - how to use it to be visually like produced by a regular espresso machine.
The remarkable video, without importunate music, advertizing and excessive chatter. Everything is shown accurately and in details. At me I became will turn out really excellent coffee almost like the express to the car. Thanks!!!
Excellent demo! No annoying music that muffles the voice I'm so tired of videos where I can't hear what the person is saying cos of louder music track. Clear text supers so we know the specifications for that shot. Very well done video thank you for your trouble and effort! Pushes me one step closer to buying it 😊
culturallyrich thank you for your review, really appreciate it. And for sure buy the Aeropress, you won’t regret it :) I’m using it already for several years, it’s my working horse at work to supply me with caffeine
Thank you - this really helped me get started on a path of fine tuning the taste. Discovered a few small details which produce even more crema (and much much better taste): inverted, 20g of coffee, 50-55g of water @185F temp, and pour water + mix (about 10-15 seconds) + wait another 30-60 seconds works *really* well. It seems to generate a lot more crema. From what I noticed, the biggest difference in both crema and taste was the combination of water temp (ex: 190F and 195F were too much), and the grind size - slightly above espresso but much bellow french press (3-4 clicks above finest setting on manual burr grinders) . The time mixing almost did not have an impact (30-40 seconds vs 60-80). The other bit that makes a lot of crema is stirring like crazy and for longer -- ex, 10ish seconds.
Just tried the winning method and I got similar results. A big factor to getting a lot of crema was using fresh, quality beans. It tasted very good using a dark roast. Light roasts tended to be too acidic.
Hi, thx for a brilliant clip. What is the model of Hario grinder ?is it ceramic MSCS-2TB? I’m only guessing the weight of coffee(one spoon scoop) and estimating water an temperature. Still no crema after dispersing but lots while stirring pre-plunge.
Same here. An aeropress scoop of beans, finest or almost finest grind with Rhino hand grinder, roughly 50-70ml of water. 2mins brewing plus press time. Didn't get your crema but the taste is great. With an Ethiopian coffee got a very nice acidity. Thanks for the video!
Can’t wait to try.. I’ve heard that the paper filter also absorbs more of the oils. Curious to try and reusable metal filter. But I’m finally sold on the inverted method. Great job!
I generally use my metal filter when I travel or hiking not paper to loss or dispose of after use. The coffee is a fuller bodied coffee through the metal in my opinion.
Yeah just tried the winner and over 20 something different recipes over the years and not this way or any other have I EVER got any crema. Was really good recipe for the natural beans I have right now though. Strong
The ground coffee creates a layer on the top that serves as a cover, but your suggestion will definitely help to keep it hot. And additionally the Aeropress could be flashed with the boiling water to up its temperature. Sometimes I'm just lazy or don't care that much about the hotness of the coffee :)
Loved your video. Just ordered an AeroPress Go and a Hario Mini Mill Plus for my upcoming trip. I hv never used a manual grinder. May I double check that 10 clicks on Hario grinder produces the best results? Thx
The number is different for each grinder, it's rather a try-and-check setting. The grinding should be close enough to the normal espresso setting, but it should be set so that when you plunge there should be some resistance - not too easy, not too hard. The plunging should take about 10-15 seconds.
On a different note-I really admire those whose English is a second language, yet still make the effort to communicate to the rest of us native speakers. I don’t remember seeing many English speakers creating YT content in other languages. I’m sure there are many, I just don’t see many. (Could be my lack of exposure.) At any rate thanks to those of you who make valuable contributions that can be understood by those of us who are not multi-lingual!
Hello there ! i try do exactly as you do but nothing close ...i have a good fresh coffee but maybe i dont grind it that well or i over grind it... i have try many many times (maybe more than 50) with deferend grams 17-18-19-20-25-30 but nothing can be close enough to 3 or 4 exaple you did. Please help i like the 4th example you do with the 30 grams.My water tempeture is 96-98 and i have grind machine with out levers...i have try in 14-16-18-20-22-24-26 seconds and always come out like the first and second try you do.Any suggestion will be very nice from you thanks and have a nice day...
Hi, when you said "fresh coffee" - is it really fresh? Recently roasted? or bagged coffee opened recently? It could be beans, it could be water - did you try different water - bottled, for example.
What I learned was to do it inverted but after you put the coffee in, place another filter over top of the coffee using something shaped like a tamp, press it down firmly to create a puck, 2 or 3 min steep, plunge normally.
@@AlexLatte Great. I will see if someplace around where I live sells these in the "slim model." Many thanks for replying. Wishing you a wonderful day. :-)
Hey sir. I love your recipe. It tastes amazing but I don't get even near to your crema. I don't have hario grinder, can you tell me what is 10 clicks? Is it fine, coarse or in the middle?
I'm using a Hario Ceramic Coffee Mill Mini-Slim for this video, the grinder should be set to be able to extract coffee with some effort (it was 5 clicks for the best shot). In one of my trials I've set my grinder to a too fine setting, and that was not good - not for the crema, not for the taste. My another grinder is Pharos, it's more expensive, but provides much better quality. Just don't use a blade grinder - you won't have good results. The conical burr grinders are better.
Thank you brother, I tried, tastes good, I can sense some great aromas out of it. I used a grind size between espresso and moka pot from a local coffee store, I don't use a grinder, maybe the reason why I didn't get that much of crema.
Is there a way I can estimate the 60 ml of water without buying one of those small measuring cups? I bought the Aeropress Go and was hoping to not have many extra pieces to carry along with it
Alex, I have the aeropress go….if I want a decent crema using this, how much coffee to how much water, given the smaller size of the Go, do you recommend.?
He does mention how many clicks he puts on his grinder, little research reveals that 5 clicks is a little finer than medium fine. Medium fine being 8 clicks while medium is 10 clicks. So the grind size is similar if not the same as espresso grind.
братан, I'm trying the 2 ones that make Crema, but for some reason couldn't get as much crema as you did. The 30g recipe game me some, but not as much to call it Crema. Alex, do you have a tip on how to improve it? Or you guys?
I guess your coffee is roasted recently (within 2 weeks) and it's freshly ground (just now), correct? It could be a hardness of your water, or the pressure that you're applying. I would try to grind a little bit finer, then different water source. And don't count seconds pushing the plunger, just feel the resistance and hear the hissing sound at the end.
@@AlexLatte might be that the coffee is roasted long ago. Gonna try with fresh, thanks! Regarding the pressure - I'm just following the Aeropress, just like you're saying. Different source of water... Would you recommend a small house filter or boiling a store-bought water?
@@vladyslavleonov7873 I would get a bottle of water at first. If you have a filter - great, otherwise I wouldn't go into all these troubles. after all, this is not a real crema, and Aeropress coffee is great without it too :)
Funny that I found this video after getting a new Hario grinder and beans and experimenting with different espresso methods while making lattes in my OpenText mug... Don't work there anymore tho!
Hi Alex, i have the same grinder, i follow your steps, with 10 clicks on the Hario grinder and is very coarse, the cup its doesn’t creamy, can u help me?
Alex Gerasimov im using paper filter but i rinse them before, and the beans are not very fresh (toasted in January). And yes i feel resistance and i push very quick
For me the taste with infusion is better than just waiting for 10 seconds. As for slower plunging - I don't see the point in it, the plunging should take as with normal espresso - around 27 seconds.
@@truthbknown4957 not at all, there are many other portable coffee makers in the game, and these portables IMHO will never replace espresso machines. But it's great when you don't have access to the machines :)
Tried this once, didn't really see the difference, but will try again, who knows. I've tried as well tamping the coffee, and placing the second filter from the other side of the coffee, so it was like a sandwich :)
Sorry, didn't use this one. The grind size should allow you to press coffee with slight effort in 20-25 seconds. It should be between espresso and pour over/dripping settings (on the scale from 1 to 10 it's 2.5)
На мой вкус тот метод, который дал лучшую крема, в то же время наиболее близок по вкусу к эспрессо. На самом деле не у всех, кто пробовал возпроизвести получалась крема - но вкус отмечали все. Он в ролике на 2:40
@@AlexLatte а у меня почему-то ни крема ни вкус не получился как у вас.. Я делаю по другому : пресую таблетку колотушкой, сверку кидаю бумажный фильр и потом кипяток. Продавить таблетку тяжело потом, но на выходе вроде как близко к эспрессо..
Hey, this looks awesome. I'm trying to achieve this but I am failing, not getting any crema at all (coming from an espresso machine this is a must for me). How fine is that hario setting? I have a Baratza sette, so I can't quite tell from the video. Compared to sugar or salt, is it finer?
So from the two that had better crema, how did the espresso taste. I know that even if it has crema, that doesn’t mean that it is a good shot. Taste is huge. How was it?
@@BornAgainFaith For this kind of coffee I'm trying to use my own roasted beans, so I can be sure that they are fresh and were properly stored. As for the quality - if 10 is an espresso from my semiprofessional ECM Technika IV - it's around 7.
@@BornAgainFaith And this definitely won't work with ALL beans - they need to be fresh. They could be not that fresh, but then some robusta beans should be added - they provide more crema than arabica.
I tried it using the Comandante c40 at 15 (espresso) 25 (handfilter) and 30 (Frenchpress) clicks but I got no crema, just in the Aeropress I had a layer of like 3-5mm crema. Also the coffee came out too sour and bitter. The bean I used was 1 1/2 months after the roasting date, so there was lack of oxygen which might be the reason for no crema, or it just doesn't work with any bean, or the water was too cold. (Which was around 93-95°)
Interesting, how did it happen that you've left crema in the Aeropress? Did you press till the very end? It should be just a dry tablet after you've done pressing.
1:1 is too much, usually it's 10-30% of robusta. How long do you press? It should take 10-20 seconds, and some force should be applied. If it goes freely then you need a finer grind.
Jeah, the water is a little bit soft here (5.16°dH). I pressed for about 10-15 secs and the pressure was ok. What's better for the crema? If I press fast or slow? If I make normal coffee I press for about 30-60secs.
It tastes good. In this video it's close to espresso, but not that dense. Depending on the method that you're using it could be like something from French Press or like espresso.
@@AlexLatte wow! Thanks for the quick reply. I consider beans fresh and I cut them right before. Type is 100% arabica. What about pressure? I see that you are doing it fast. Is this increases pressure? How many seconds do you think is a good time to press?
@@NickAlepoudellis The pressure time depends on your grinding; usually it should be fast enough to feel a slight resistance and here a hissing sound. The time - somewhere around 15-25 seconds.
Tash Yazdan I would love to, but I don’t know what to use as a measurement :( The rule of thumb is: it should be the size that allow you to push the plunger with a slight effort, and it should take 20-30 seconds. It’s really a slightly coarser than an espresso grind but finer than a Drip grind. Something close to moka pot grind.
Do you rinse your filters with boiling water? I found that some brands leave a nasty chemical taste unless I rinse it out first. You can verify this by tasting the water you rinse the filter with, compared to just the hot, unfiltered water.
Wow, it never came to my mind! Thanks, next time I'll check. But to be honest, my pack of paper filters lasts for about a year usually as I'm using a metal filter a lot, so there is not a lot of chances to me to see the difference in brands :) Which ones were chemical from your experience?
Alex Gerasimov when I'm not using a metal filter I've always used the Aeropress paper filters without rinsing. I've never tasted a papery filter taste with the OEM paper filters. I have tasted that papery taste with some drip machines, never with the Aeropress. Which metal filter do you use? I've got a fine and a medium from Able Brewing.
I'm using a Standard metal filter from Able Brewing - I think this is what you call a "medium". What is the difference in the crema when you use the fine filter vs medium?
Alex Gerasimov I don't see much difference in crema between the 2 disc filters. As you already know the disc filters allow more oils and sediment through than the paper. The medium makes a cup with more sediment than the fine. Enjoy your coffee!
Hello Mr. could you tell me 5 kliks using hario handgrinder it's mean the category grind size fine , medium or coarse? because i'm not using the handgrinders i'm using hario electricgrinder. I want to try your method. Tks
Gwen Stephanie Chandra I would say that this is medium grind. It should be fine enough to finish the push cycle in ~20 seconds. Someone in comments recommended 5, but I think it’s too fast.
Hello, thanks so much for sharing this experiment. I had a couple of questions. Do you specifically prefer a paper filter to metal, or have you only tried with paper? I ask because read that metal should allow for more crema and body. Second, would you know if 10 clicks on the Hario grinder is approx. like 10 clicks on the Comandante? Finally, is it also very hard for you to press down at the end? I wonder if I am doing something wrong.
I've tested the difference between metal and paper filters, and found that a paper filter works better, so I've used in on purpose. And I don't know the Commandante, sorry :) But the general approach - set your grinder to the level that you can feel resistance, but the whole process of extraction (when you plunge) shouldn't take more the 30 seconds, and you should be pressing comfortably.
Thanks for the video! It’s probably mentioned in the comments somewhere but can you describe the grounds for the winner? I’m using a blade grinder so please help me understand how fine/coarse to go.
A blade grinder is not the best one for the job, but the grinding should be between medium and fine - something that allows extraction of the coffee with a slight effort in 15-25 seconds.
@@AlexLatteI don’t have a lot of money so right now I’m practicing the recipes on some Folgers until I get good enough to buy the beans, it’s probably why I’m not getting the same results but I don’t think I should be as off as I currently am
@@Antoniussssss I think you should be good event with the canned coffee - but when it's just opened. Don't be over-obsessed with the crema, it's not a big deal :) Some of coffee affectionados even remove the crema on purpose before drinking the coffee.
do you check the temperature of the water or do you just take it off boil then add to the aeropress? or do you let it sit after boil for a cetain amount of time ? thnx
I’ve tried several times inverted and normal with 18g coffee finely grind , 60ml of 95 celcius water, stir, wait 2 minute then press, just very thin crema (abt 2mm) and 1pc of paper filter, how do u do dat?? I use coffee 3 days after roasted
Sir Alex, I did just like what you said, but I still can't not find a better crema,.... What I am missing? Are those just because different coffee that I used? Or water? Or not enough pressure? Or grind size? (I used medium size of coffee). Can you tell me the secret? Or make another video for me? 😀☕ Thank anyway Mr. Alex.
I'm so sorry to hear that this doesn't work for you. There are so many parameters involved that it's hard to say what exactly should be changed. But - what I would do (and, perhaps, will - if another is to be created) - set up the grind size so that the espresso is done in 20-30 seconds. If after this there is still no crema, I would try another sort of beans. Do you grind beans by yourself, or buying ground coffee? I would try a coffee blend with robusta in it (30%?), robusta makes better crema. I would try the most fresh beans I could find - the most crema is produced by the just roasted beans (the taste is bad though). If you still won't be able to make a crema, I will make a video "method of production" :)
@@AlexLatte Thank you very very very much for your knowledge that you share, and I will try harder and train, to make it better. And it's so pleasure and nice to chat with you. :) 😊
In this case the best was the same as having the best crema (@ 2:40). But this is very subjective, the better taste could be achieved by other means - like using slightly lower temperature of water.
The grind size is almost as for espresso, a little bit coarser. For me the key point was using a paper filter - could never made a decent crema using a metal filter.
Normal way. 1 scoop of Cafe Bustelo (grocery store, pre-ground, Cuban style expresso), water at the top of the 1 cup mark, stir for 10secs, plunge with firm, consistent pressure. Lots of creama. Best ever!
@@AlexLatte I honestly don't know for sure. I tried googling, but all I got were inconsistent comments in some coffee reviews. Best guess based on comments: it's a blend of robusta and arabica, but I don't know the ratios.
@@johnhollister3 Yeah, I've googled it too after your response, and the description on Amazon was "Using a secret blend of coffee beans, Gregorio crafted the beloved, rich flavors that consumers now recognize as Cafe Bustelo, an authentically Latin, espresso-style coffee." - considering a good crema, this should mean using robusta for sure. Nice to know, normally I'm reluctant in using robusta, but if it has a good taste - why not :)
@@AlexLatte I agree. I got hooked on Bustelo back in the 80s when my girlfriend made it in a moka pot. Then, more recently, around 2009, I discovered the Aeropress and decided to try it with Bustelo. Same great taste. I've also had good luck with organic, expresso-ground Sumatra from a local source. Really good taste, but way more expensive. So, I stick with Bustelo mostly. BTW, the brand has an interesting story on Wikipedia: en.wikipedia.org/wiki/Caf%C3%A9_Bustelo.
How fine are you grinding? I don't seem to have any luck getting crema. extremely hard to push through too. only thing I can think of grinder is a hario skerton. tastes pretty good anyways. edit: I must just be grinding too fine. or grinder inconsistency causing too many fines and it's clogging. I will try coarser.
This is what I was going to suggest - set it to coarser grind. In the one of the tests I've set the grind too fine, and it was not good. As for the grind - the rule of thumb is that you should be able to push through the Aeropress in 10-20 seconds.
I don't have a measurer to measure my beans to know how much I need to grind for a double shot of espresso, any suggestions for a good substitute for measuring? Thank you
Hi Alex, very useful video! I am considering buying an Aeropress but I am still wondering whether I will like the taste. I am a fan of short and rich espresso shots, will the Aeropress shot be good for my taste? Does it come out more watery-like or is it close to the espresso machine richness of taste?
Dragomir Stefanov hi! The taste is a very personal thing, but your case is very close to mine - I like espresso shots as well, sometimes even ristrettos. The Aeropress cup won’t have this silliness that you expect from an espresso shot, but it’s strong, has aroma, and it’s a closest thing to espresso that I’ve seen so far. But it’s more watery, it’s hard to get a crema in it, and the crema won’t stay for a long. So it’s not a replacement for a good espresso machine, but a very good substitution.
2:40 the winner coffee recipe.
Da Brooz was that a medium-fine grind on that one?
@@Tattoo15k 60 ml of water right?
@@Tattoo15k I think it's more medium than medium fine. Medium-fine is 8 clicks, medium is 10. The grind size is at 0:23 (10 clicks on hario grinder)
afx I got up, thanks. I must’ve missed that part
What is the temperature of the water?
Well done! I wish all clips were as clear, concise and uncomplicated as yours. Direct, to the point, no wasted taking, no wasted time, no irritating music. Just made my first decent aeropress coffee! Thank you!
Thanks! I really appreciate your opinion, and that you see some value in this video.
So refreshing.
Buen ....
Que temperatura de agua ?
El agua es carbonatadas?
Que hp tiene el agua ?
Saludos desde Buenos Aires argentina.
2:37 18 gramos 60 ml 2 min infusion / invertido
Best aeropress recipe, my girlfriend and I did a happy dance when we saw how much crema we got with the winning method... AMAZING
Congratulations :)
Thank you! I just had the best cup of coffee by following your recipe! It was simply delicious! I have whished for a espresso machine for a while, but now i think it is way more exciting to be able to make a great espresso on the aeropress!
Thanks a lot! I'm so glad that you have found my video useful. Aeropress is a really great invention
The next step - make use of French press for lattes :)
Perfect, I have seen lot of videos, from the geeks, with all the fancy appliances but your recipe worked for me at first try even with pre-ground coffee.
1 and a half scoop
60 ml water @ 90 Celsius
10 sec stirring
2 minutes infusion
Aeropress inverted
got more crema than your winner. 😳
I got same amount of crema that I get with my moka Bialetti Brikka.
Unbelievable
Thanks!
Regards from Sweden 🇸🇪
Great that you've got even better crema! Some guys can't get to this point, and by now it's still not clear what could go wrong. Obvious reason - not fresh beans, less obvious - too soft water. What pre-ground coffee do you use? Something from local coffee shop, or something from grocery stores?
@@AlexLatte Well that what amazes me, I´m using a regular pre-ground coffee from the grocery store, www.arvidnordquist.com/coffee/sortiment/franskrost/?_ga=2.71817363.1050308686.1582097887-867079582.1582097887
a good one but neither fancy nor expensive I bought it some weeks ago, so I would not say that is super fresh, and I got so nice results, I tried this morning again and got the same result, a perfect latte.
The water temp is about 88-92 Celsius and that's what the coffee maker recommends.
Wich other brand have you tried?
Thanks to you I had the first good brew using my AeroPress - although I had no crema at all. The recipe used in the video above really didn't make it for me. The coffee was ways to sour and over extracted - I guess the brewing method really depends on the kind of beans you are using. But try out Alex Garcia's instructions if you also failed to get acceptable results with the "winner" from the video.
@@synozome HI I got a second aeropress to have it at the office, it works as usual, I will recommend Lavazza Rossa that is espresso grounded, and extrañe enough I get better crema with the papper filter than with a metallic one that I bought.
Enjoy...
@@1live2 Thanks for your help! I now refined the method for my kind of coffee a bit but still based on your recipe and now I start to get more and more crema every day. Absolutely tasty!
I just tried this recipee and damn, did not expect to have something this delicious. Was pleasantly surprised. Will be using this going forward from now on. Thanks for sharing this!
Thanks for trying :) Aeropress is one of the best things that happened to coffee :)
The best presentation on how to get crema with the aeropress. Thank you Alex Gerasimov. You are a King of Coffee Makers.
I'm flattered, thanks for watching :)
Wow! I've never seen anyone made a video of extracting from aeropress with an actual crema but you!
Thank you :) I've tried.
Were you able to do latte art from this?
@@jonalynegido6107 Definitely!
You are a genius using the device upside down! I knew there would be a way to capture crema but anything I came up with failed. It's very reasonable to set the device upside down because crema, which is oil, likes to stay on top and you quickly turn it into the bottom when extracting to maximize the yield of crema.
Thanks, but to be honest - this is a well-known method to use Aeropress. For me the question was - how to use it to be visually like produced by a regular espresso machine.
Thank you! This is the best aeropress espresso I've tried yet.
Thanks!
The remarkable video, without importunate music, advertizing and excessive chatter. Everything is shown accurately and in details. At me I became will turn out really excellent coffee almost like the express to the car. Thanks!!!
VALERI DMITROVSKI thank you for your comment, I’m flattered :)
Just tried the winning method. It tasted fantastic. Not too acidic nor too bitter, just right. Great tutorial.
Excellent demo! No annoying music that muffles the voice I'm so tired of videos where I can't hear what the person is saying cos of louder music track. Clear text supers so we know the specifications for that shot. Very well done video thank you for your trouble and effort! Pushes me one step closer to buying it 😊
culturallyrich thank you for your review, really appreciate it. And for sure buy the Aeropress, you won’t regret it :) I’m using it already for several years, it’s my working horse at work to supply me with caffeine
Ditto. And for not throwing tweaker hands in our face.
did you buy it? did you get the same crema as Alex?
my daily recipe. i press an espresso shot (or two) and always make an americano using this method!! thank you so much
Hard to believe there were so many questions to follow on detail detail detail. Good vid, good creama! Viva le connoisseur!
Dani Adams thank you! I’m using Aeropress on a regular basis, so it’s important to me to know its restrictions.
Hello, if I want to make a double shot of your recipe at 2:39, how do I do it? Thanks in advance!
Hi - as usual, just double the amount of coffee and amount of water. 36 g of cofee, 120 ml of water :)
Thank you - this really helped me get started on a path of fine tuning the taste. Discovered a few small details which produce even more crema (and much much better taste):
inverted, 20g of coffee, 50-55g of water @185F temp, and pour water + mix (about 10-15 seconds) + wait another 30-60 seconds works *really* well. It seems to generate a lot more crema.
From what I noticed, the biggest difference in both crema and taste was the combination of water temp (ex: 190F and 195F were too much), and the grind size - slightly above espresso but much bellow french press (3-4 clicks above finest setting on manual burr grinders) . The time mixing almost did not have an impact (30-40 seconds vs 60-80). The other bit that makes a lot of crema is stirring like crazy and for longer -- ex, 10ish seconds.
Ventz Petkov thanks for sharing, will try your set up as well :)
I just tried this method but the resulting coffee was half a sip 😂 Should have used more liquid
This didn't generate any crema for me, wonder what I did wrong. I stirred it very violently for 15 seconds after adding the water as suggested.
Very fast pressing. I wonder how much this has to do with the results as well?
Just tried the winning method and I got similar results. A big factor to getting a lot of crema was using fresh, quality beans. It tasted very good using a dark roast. Light roasts tended to be too acidic.
Thanks for confirming!
What's the grindsize?
Bcs I dont have my own grinder so I need to ask the coffee store to grind it for me
The height of cup is playing a crucial role here.
I tried method at 2:40 in long glass and didnt got any crema.
Best video I have seen yet!
Thanks! :)
I tried the one at 2:40 and i got some crema, but in the end it tasted kind of weak? Does anyone know what I could do to get a richer tasting shot?
Hi, thx for a brilliant clip. What is the model of Hario grinder ?is it ceramic MSCS-2TB? I’m only guessing the weight of coffee(one spoon scoop) and estimating water an temperature. Still no crema after dispersing but lots while stirring pre-plunge.
Thanks! My Hario grinder is an old one - it's MSS-1B ceramic slim. Good luck with your coffee!
Alex Gerasimov thank you, I’ll keep trying #explorebypedaling
off boil water - normal grind - inverted - 90seconds - 5 second plunge - crema
There are always complications, but generally - yes.
Just did the inverted way with 2min brew time and used a lot of pressure like you did. Came out really well
Steve Price glad that you’ve got the result!
Same here. An aeropress scoop of beans, finest or almost finest grind with Rhino hand grinder, roughly 50-70ml of water. 2mins brewing plus press time. Didn't get your crema but the taste is great. With an Ethiopian coffee got a very nice acidity. Thanks for the video!
Which one isbetter for crema disc paper or reusable?
I really want to try!!!
Thank you for this, I tried it earlier and it's really great substitute for espresso. 👌🏼👌🏼👌🏼
Thanks Gian! If I knew as much about Aeropress and French Press as I know today, perhaps, I wouldn't buy a prosumer coffee machine for home :)
@@AlexLatte definitely!
Can’t wait to try.. I’ve heard that the paper filter also absorbs more of the oils. Curious to try and reusable metal filter. But I’m finally sold on the inverted method. Great job!
Colored Lines thanks, good luck!
I generally use my metal filter when I travel or hiking not paper to loss or dispose of after use. The coffee is a fuller bodied coffee through the metal in my opinion.
Great video. What is the water temperature?
Thanks! It's of the boil, around 96 degrees Celsius.
Yeah just tried the winner and over 20 something different recipes over the years and not this way or any other have I EVER got any crema. Was really good recipe for the natural beans I have right now though. Strong
When inverted, you should probably put the cover on right after pouring the water in. Otherwise, the coffee won't be hot.
The ground coffee creates a layer on the top that serves as a cover, but your suggestion will definitely help to keep it hot. And additionally the Aeropress could be flashed with the boiling water to up its temperature. Sometimes I'm just lazy or don't care that much about the hotness of the coffee :)
Thank you . Does the Espresso Addon add any more crema/value or is it not necessary ?
Sorry, didn't have a chance to try that one. The taste is great as is.
Loved your video. Just ordered an AeroPress Go and a Hario Mini Mill Plus for my upcoming trip. I hv never used a manual grinder. May I double check that 10 clicks on Hario grinder produces the best results? Thx
Thanks! Yes, for my grinder the best result was at 10 clicks.
@@AlexLatte Thank you very much!
Can you explain, what the best number of grinder scale for espresso by aeropress? I use electric grinder
The number is different for each grinder, it's rather a try-and-check setting. The grinding should be close enough to the normal espresso setting, but it should be set so that when you plunge there should be some resistance - not too easy, not too hard. The plunging should take about 10-15 seconds.
Yea I still don’t get any creama this way could it be the coffee I’m using?
On a different note-I really admire those whose English is a second language, yet still make the effort to communicate to the rest of us native speakers. I don’t remember seeing many English speakers creating YT content in other languages. I’m sure there are many, I just don’t see many. (Could be my lack of exposure.) At any rate thanks to those of you who make valuable contributions that can be understood by those of us who are not multi-lingual!
This somehow feels incredibly, disrispectful. Like, an evolved and convoluted version of the "We are in a america, speak english"
Hello there ! i try do exactly as you do but nothing close ...i have a good fresh coffee but maybe i dont grind it that well or i over grind it...
i have try many many times (maybe more than 50) with deferend grams 17-18-19-20-25-30 but nothing can be close enough to 3 or 4 exaple you did.
Please help i like the 4th example you do with the 30 grams.My water tempeture is 96-98 and i have grind machine with out levers...i have try in 14-16-18-20-22-24-26 seconds and always come
out like the first and second try you do.Any suggestion will be very nice from you thanks and have a nice day...
Hi, when you said "fresh coffee" - is it really fresh? Recently roasted? or bagged coffee opened recently? It could be beans, it could be water - did you try different water - bottled, for example.
@@AlexLatte hi,i use Espresso Hausbrandt HH in beans 80% arabica 20% robusta...no i dont try other water you think will be any difference?
I am using your hario product. Most websites on the internet write 6-8 click grinding settings for aeropress. 8 or 10 makes a big difference?
8 will still be OK. 6 - I'm not that sure, 5 in my test was too fine.
I've literally done everything exactly the same and never have I gotten crema... tf..
I don't have a hand grinder, so 5 clicks from the winner recipe means it's finer than 10 clicks?
yes. 0 means the finest setting.
This video was awesome! It’s kind of funny cause in the cafe I work at we measure the espresso to 18 grams as well :)
Erin Reid It should be a nice cafe if you do the measuring! And 18g is a pretty common amount for the double basket.
Great video! Very comprehensive.
What I learned was to do it inverted but after you put the coffee in, place another filter over top of the coffee using something shaped like a tamp, press it down firmly to create a puck, 2 or 3 min steep, plunge normally.
Does it make nice crema? I was using this "extra filter" technique a couple of times but didn't see much of a difference.
Wonderful! What model # Hario coffee Grinder are you using? I can't wait to do this. Thank you.
Thanks! it's "Hario Ceramic Coffee Mill Mini-Slim".
@@AlexLatte Great. I will see if someplace around where I live sells these in the "slim model." Many thanks for replying. Wishing you a wonderful day. :-)
Hey sir. I love your recipe. It tastes amazing but I don't get even near to your crema. I don't have hario grinder, can you tell me what is 10 clicks? Is it fine, coarse or in the middle?
Hi Hansa, thanks for watching :) 10 clicks is between middle and fine. It's not as fine as required by an espresso machine but pretty close to it.
Wow! Genius!!! This is amazing thank you!!!!🤩🙏🏻❤️❤️❤️👍🏻💖
Gonna try this in the morning. Only problem I haven’t got anything to weigh the coffee or measure coffee. Must estimate. Crema is a game changer.
What grinder do you use and in what number do you recommend me to make better espresso
I'm using a Hario Ceramic Coffee Mill Mini-Slim for this video, the grinder should be set to be able to extract coffee with some effort (it was 5 clicks for the best shot). In one of my trials I've set my grinder to a too fine setting, and that was not good - not for the crema, not for the taste. My another grinder is Pharos, it's more expensive, but provides much better quality. Just don't use a blade grinder - you won't have good results. The conical burr grinders are better.
Alex Gerasimov many thanks
@@Duke7210 np
Thank you brother, I tried, tastes good, I can sense some great aromas out of it. I used a grind size between espresso and moka pot from a local coffee store, I don't use a grinder, maybe the reason why I didn't get that much of crema.
It could be just a freshness of the coffee beans, local coffee stores try to keep it fresh, but not always succeed :)
Is there a way I can estimate the 60 ml of water without buying one of those small measuring cups? I bought the Aeropress Go and was hoping to not have many extra pieces to carry along with it
You can use the Go parts for the measurements. The mug is 444 ml, the scoop is 14 ml. So it's 4.5 scoops or 1/7 of the mug.
Alex, I have the aeropress go….if I want a decent crema using this, how much coffee to how much water, given the smaller size of the Go, do you recommend.?
Annnnnd no grind size sample! How is this helpful?
With all respect - this video is about the better method of brewing, not grind sizing.
He does mention how many clicks he puts on his grinder, little research reveals that 5 clicks is a little finer than medium fine. Medium fine being 8 clicks while medium is 10 clicks. So the grind size is similar if not the same as espresso grind.
For 2:40 recipe, what is the temperature? 90 celius?
It was off-boil, so it's rather 95C. But IMHO the temperature is not that important for this case.
menit 3.54
saya suka yang ini brother
ajari tata caranya
dan gilingan kopi serta rasio airnya
братан, I'm trying the 2 ones that make Crema, but for some reason couldn't get as much crema as you did. The 30g recipe game me some, but not as much to call it Crema. Alex, do you have a tip on how to improve it? Or you guys?
I guess your coffee is roasted recently (within 2 weeks) and it's freshly ground (just now), correct? It could be a hardness of your water, or the pressure that you're applying. I would try to grind a little bit finer, then different water source. And don't count seconds pushing the plunger, just feel the resistance and hear the hissing sound at the end.
@@AlexLatte might be that the coffee is roasted long ago. Gonna try with fresh, thanks! Regarding the pressure - I'm just following the Aeropress, just like you're saying. Different source of water... Would you recommend a small house filter or boiling a store-bought water?
@@vladyslavleonov7873 I would get a bottle of water at first. If you have a filter - great, otherwise I wouldn't go into all these troubles. after all, this is not a real crema, and Aeropress coffee is great without it too :)
Funny that I found this video after getting a new Hario grinder and beans and experimenting with different espresso methods while making lattes in my OpenText mug... Don't work there anymore tho!
Thomas Lowry it IS funny :) But I’m still with OpenText, so the pattern is broken (I hope:) ).
Hi Alex, i have the same grinder, i follow your steps, with 10 clicks on the Hario grinder and is very coarse, the cup its doesn’t creamy, can u help me?
Are you using the same setup - paper filter, fresh beans? Do you fill resistance when pushing the plunger?
Alex Gerasimov im using paper filter but i rinse them before, and the beans are not very fresh (toasted in January). And yes i feel resistance and i push very quick
@@cristiancarvajal226 the beans HAVE to be fresh! Mine are 3-7 days old.
The precision is amazing.
Thanks! :)
Hi,in manual say stir 10 second an plunge,taste is more good with infuzion? if plunge slow is taste different?
For me the taste with infusion is better than just waiting for 10 seconds. As for slower plunging - I don't see the point in it, the plunging should take as with normal espresso - around 27 seconds.
Anyone knows how many notches I should to push using Hario Skerton to get appropiate grind size for this best crema?
I'm impress with the amount of creama in 4 and 5 . Machine like creama.
Thanks!
@@AlexLatte Do you feel that the aeropress replaces all other coffee maker?
@@truthbknown4957 not at all, there are many other portable coffee makers in the game, and these portables IMHO will never replace espresso machines. But it's great when you don't have access to the machines :)
you should try doubling the paper filter for better crema 👍
Tried this once, didn't really see the difference, but will try again, who knows. I've tried as well tamping the coffee, and placing the second filter from the other side of the coffee, so it was like a sandwich :)
@@AlexLatte just doubling at one side, no need filter on the other side. it will add pressure and significantly making more crema.
how about latina grinder size ? any conversion size ?
Sorry, didn't use this one. The grind size should allow you to press coffee with slight effort in 20-25 seconds. It should be between espresso and pour over/dripping settings (on the scale from 1 to 10 it's 2.5)
А какой метод в итоге даёт наиболее похожий на эспрессо напиток? Именно похожий по вкусу, крема не важно
На мой вкус тот метод, который дал лучшую крема, в то же время наиболее близок по вкусу к эспрессо. На самом деле не у всех, кто пробовал возпроизвести получалась крема - но вкус отмечали все. Он в ролике на 2:40
@@AlexLatte а у меня почему-то ни крема ни вкус не получился как у вас..
Я делаю по другому : пресую таблетку колотушкой, сверку кидаю бумажный фильр и потом кипяток. Продавить таблетку тяжело потом, но на выходе вроде как близко к эспрессо..
Hey, this looks awesome. I'm trying to achieve this but I am failing, not getting any crema at all (coming from an espresso machine this is a must for me). How fine is that hario setting? I have a Baratza sette, so I can't quite tell from the video. Compared to sugar or salt, is it finer?
It's closer to salt, I think. It should create some resistance during the shot but not too much
So from the two that had better crema, how did the espresso taste. I know that even if it has crema, that doesn’t mean that it is a good shot. Taste is huge. How was it?
The taste of a cup from 18g of ground coffee - the winner of the crema - was better then the one that used 30 g.
So you think it would work with most beans? What beans did you use? But out of 10, how good was the espresso?
@@BornAgainFaith For this kind of coffee I'm trying to use my own roasted beans, so I can be sure that they are fresh and were properly stored. As for the quality - if 10 is an espresso from my semiprofessional ECM Technika IV - it's around 7.
@@BornAgainFaith And this definitely won't work with ALL beans - they need to be fresh. They could be not that fresh, but then some robusta beans should be added - they provide more crema than arabica.
I tried it using the Comandante c40 at 15 (espresso) 25 (handfilter) and 30 (Frenchpress) clicks but I got no crema, just in the Aeropress I had a layer of like 3-5mm crema. Also the coffee came out too sour and bitter.
The bean I used was 1 1/2 months after the roasting date, so there was lack of oxygen which might be the reason for no crema, or it just doesn't work with any bean, or the water was too cold. (Which was around 93-95°)
Also if I blend Arabica with Robusta 1:1 and use the water directly after my Hario electric kettle is done doesn't do the trick.
Interesting, how did it happen that you've left crema in the Aeropress? Did you press till the very end? It should be just a dry tablet after you've done pressing.
1:1 is too much, usually it's 10-30% of robusta. How long do you press? It should take 10-20 seconds, and some force should be applied. If it goes freely then you need a finer grind.
Could it be the water quality? You can try bottled water just to compare.
Jeah, the water is a little bit soft here (5.16°dH). I pressed for about 10-15 secs and the pressure was ok. What's better for the crema? If I press fast or slow? If I make normal coffee I press for about 30-60secs.
How does it taste? Mind if u describe it? Thanks
It tastes good. In this video it's close to espresso, but not that dense. Depending on the method that you're using it could be like something from French Press or like espresso.
Have you tried the winning method using the Kafflano Kompresso?
Nope, don't have it.
I live a full life. It's late at night and I'm watching a guy brew coffee.
Then Ur life sucks as his he can't even use fucking aeropress properly or fucking afford a good grinder so you are doing wrong in Ur shit life
@@dr.angerous And you sir do not understand sarcasm.
Your research inspired me! Awesome!
Thanks! I did it for myself, and if simultaneously I could help just a little bit others - I'm happy :)
Is water at boiling temp? I still cannot get that cream...
Yes, it's at the boiling temperature. The amount of crema depends on the freshness of beans, type of beans, and the applied pressure.
@@AlexLatte wow! Thanks for the quick reply. I consider beans fresh and I cut them right before. Type is 100% arabica. What about pressure? I see that you are doing it fast. Is this increases pressure? How many seconds do you think is a good time to press?
@@NickAlepoudellis The pressure time depends on your grinding; usually it should be fast enough to feel a slight resistance and here a hissing sound. The time - somewhere around 15-25 seconds.
Why dont u just put the aeropress on the scale for weighing the water?
For no reason at all :)
Cheif may i know the grind size it is very helpful thank you
It's between pour over and espresso, closer to espresso but not that fine. You should be able to press it with some resistance but not too much.
Dude would u please tell us more bout
the exact Grind size
Thx btw 🙏
Tash Yazdan I would love to, but I don’t know what to use as a measurement :( The rule of thumb is: it should be the size that allow you to push the plunger with a slight effort, and it should take 20-30 seconds. It’s really a slightly coarser than an espresso grind but finer than a Drip grind. Something close to moka pot grind.
Do you rinse your filters with boiling water? I found that some brands leave a nasty chemical taste unless I rinse it out first. You can verify this by tasting the water you rinse the filter with, compared to just the hot, unfiltered water.
Wow, it never came to my mind! Thanks, next time I'll check. But to be honest, my pack of paper filters lasts for about a year usually as I'm using a metal filter a lot, so there is not a lot of chances to me to see the difference in brands :) Which ones were chemical from your experience?
Alex Gerasimov when I'm not using a metal filter I've always used the Aeropress paper filters without rinsing. I've never tasted a papery filter taste with the OEM paper filters. I have tasted that papery taste with some drip machines, never with the Aeropress. Which metal filter do you use? I've got a fine and a medium from Able Brewing.
I'm using a Standard metal filter from Able Brewing - I think this is what you call a "medium". What is the difference in the crema when you use the fine filter vs medium?
Alex Gerasimov I don't see much difference in crema between the 2 disc filters. As you already know the disc filters allow more oils and sediment through than the paper. The medium makes a cup with more sediment than the fine. Enjoy your coffee!
Thanks!
How hot is the water? Also what grind? Is it espresso grind or aeropress grind?
The water is around 96C, the grind Aeropress - not espresso
@AlexLatte thank you!
Hello Mr. could you tell me 5 kliks using hario handgrinder it's mean the category grind size fine , medium or coarse? because i'm not using the handgrinders i'm using hario electricgrinder. I want to try your method. Tks
Gwen Stephanie Chandra I would say that this is medium grind. It should be fine enough to finish the push cycle in ~20 seconds. Someone in comments recommended 5, but I think it’s too fast.
Thnk you Mr. Alex
Gwen Stephanie Chandra np, it was my pleasure :j
Thanks for this as I tried espresso grind and no crema. Probably lack of pressure from too small grind. Thx
Hello, thanks so much for sharing this experiment. I had a couple of questions. Do you specifically prefer a paper filter to metal, or have you only tried with paper? I ask because read that metal should allow for more crema and body. Second, would you know if 10 clicks on the Hario grinder is approx. like 10 clicks on the Comandante? Finally, is it also very hard for you to press down at the end? I wonder if I am doing something wrong.
I've tested the difference between metal and paper filters, and found that a paper filter works better, so I've used in on purpose. And I don't know the Commandante, sorry :) But the general approach - set your grinder to the level that you can feel resistance, but the whole process of extraction (when you plunge) shouldn't take more the 30 seconds, and you should be pressing comfortably.
Thanks for the video! It’s probably mentioned in the comments somewhere but can you describe the grounds for the winner? I’m using a blade grinder so please help me understand how fine/coarse to go.
A blade grinder is not the best one for the job, but the grinding should be between medium and fine - something that allows extraction of the coffee with a slight effort in 15-25 seconds.
Ah yes so it’s all about the pressure/time needed for the plunger!? Thanks again for sharing.
thanks for the brevity!!
I over-caffeinated trying this recipe and I could not come close to your results, i copied this recipe exact, I’m not sure what I did wrong
The key here is freshness of your beans, how old the ones that you are using?
@@AlexLatteI don’t have a lot of money so right now I’m practicing the recipes on some Folgers until I get good enough to buy the beans, it’s probably why I’m not getting the same results but I don’t think I should be as off as I currently am
@@Antoniussssss I think you should be good event with the canned coffee - but when it's just opened. Don't be over-obsessed with the crema, it's not a big deal :) Some of coffee affectionados even remove the crema on purpose before drinking the coffee.
@@AlexLatte thanks man I appreciate it I’ll keep practicing
do you check the temperature of the water or do you just take it off boil then add to the aeropress? or do you let it sit after boil for a cetain amount of time ? thnx
Jorge Bernabe I take it of the boil. One of my friends tells though that at 89C the coffee becomes more tasty, but I didn’t see it.
Alex Gerasimov thanks I am ordering a Aeropress tomorrow and cant wait to try your method
Jorge Bernabe you wan’t regret! This is a great brewer.
I tried twice with inverted, but didn´t get the crema. Why do you think that is?
Anabella Palacios could be old coffee... or too coarse...
My foam have big bubbles.Some advice?
Not really... Perhaps, push slower? How much time does it take to press it through?
I’ve tried several times inverted and normal with 18g coffee finely grind , 60ml of 95 celcius water, stir, wait 2 minute then press, just very thin crema (abt 2mm) and 1pc of paper filter, how do u do dat?? I use coffee 3 days after roasted
Do you grind the beans just before making coffee? How many seconds is required to press for a cup?
Good video ! Just a funny side anytime you set anything on that counter top it's loud as shit 🤣
Thanks and sorry :)
Sir Alex, I did just like what you said, but I still can't not find a better crema,....
What I am missing? Are those just because different coffee that I used? Or water? Or not enough pressure? Or grind size? (I used medium size of coffee). Can you tell me the secret? Or make another video for me? 😀☕
Thank anyway Mr. Alex.
I'm so sorry to hear that this doesn't work for you. There are so many parameters involved that it's hard to say what exactly should be changed. But - what I would do (and, perhaps, will - if another is to be created) - set up the grind size so that the espresso is done in 20-30 seconds. If after this there is still no crema, I would try another sort of beans. Do you grind beans by yourself, or buying ground coffee? I would try a coffee blend with robusta in it (30%?), robusta makes better crema. I would try the most fresh beans I could find - the most crema is produced by the just roasted beans (the taste is bad though). If you still won't be able to make a crema, I will make a video "method of production" :)
@@AlexLatte Thank you very very very much for your knowledge that you share, and I will try harder and train, to make it better. And it's so pleasure and nice to chat with you. :) 😊
@@agusandcoffee8722 The pleasure was mine, good luck!
OK this looks to be best example to get crema with expresso.
I didn't get as much crema in mine, but the ratio was perfect to getting espresso strength coffee
Thanks! As for crema - are you using freshly roasted beans? Mine are never older than 2 weeks.
First recipe to get close to an actual espresso taste. Nice!
Thanks!
Nice comparison. Which one tastes the best?
In this case the best was the same as having the best crema (@ 2:40). But this is very subjective, the better taste could be achieved by other means - like using slightly lower temperature of water.
Nice video!
Btw meaning the grind size is medium?
The grind size is almost as for espresso, a little bit coarser. For me the key point was using a paper filter - could never made a decent crema using a metal filter.
@@AlexLatte Thanks Alex! May I know what's the water temperature? preferably in Celcius, thanks!
I dont get how you're getting creama, tried them all can't get any:(
which brand coffee
I use home-roasted coffee, don't remember the exact origin. Considering that I prefer Central American, most likely it's Arabica from Costa Rica
10 clicks from full closed or full open using the hand grinder? Thank you.
Myk Wazowski 10 clicks from full closed
Thanks. Also, are you using 1 or 2 paper filters?
Myk Wazowski just one, it’s more than enough. I prefer to play with the grinding size if necessary
Thank you
but how hot the water is 90 or more
It's almost 100C - just after it boiled. 95-98 I would say.
Normal way. 1 scoop of Cafe Bustelo (grocery store, pre-ground, Cuban style expresso), water at the top of the 1 cup mark, stir for 10secs, plunge with firm, consistent pressure. Lots of creama. Best ever!
Does Cafe Bustelo have robusta in its content?
@@AlexLatte I honestly don't know for sure. I tried googling, but all I got were inconsistent comments in some coffee reviews. Best guess based on comments: it's a blend of robusta and arabica, but I don't know the ratios.
@@johnhollister3 Yeah, I've googled it too after your response, and the description on Amazon was "Using a secret blend of coffee beans, Gregorio crafted the beloved, rich flavors that consumers now recognize as Cafe Bustelo, an authentically Latin, espresso-style coffee." - considering a good crema, this should mean using robusta for sure. Nice to know, normally I'm reluctant in using robusta, but if it has a good taste - why not :)
@@AlexLatte I agree. I got hooked on Bustelo back in the 80s when my girlfriend made it in a moka pot. Then, more recently, around 2009, I discovered the Aeropress and decided to try it with Bustelo. Same great taste. I've also had good luck with organic, expresso-ground Sumatra from a local source. Really good taste, but way more expensive. So, I stick with Bustelo mostly. BTW, the brand has an interesting story on Wikipedia: en.wikipedia.org/wiki/Caf%C3%A9_Bustelo.
How fine are you grinding? I don't seem to have any luck getting crema. extremely hard to push through too. only thing I can think of grinder is a hario skerton. tastes pretty good anyways.
edit: I must just be grinding too fine. or grinder inconsistency causing too many fines and it's clogging. I will try coarser.
This is what I was going to suggest - set it to coarser grind. In the one of the tests I've set the grind too fine, and it was not good. As for the grind - the rule of thumb is that you should be able to push through the Aeropress in 10-20 seconds.
I don't have a measurer to measure my beans to know how much I need to grind for a double shot of espresso, any suggestions for a good substitute for measuring? Thank you
Marlene Montanez it’s roughly 60 ml, or you can just use your palm :)
What was the temperature of water???
off-boil, around 98C
Hi Alex, very useful video! I am considering buying an Aeropress but I am still wondering whether I will like the taste. I am a fan of short and rich espresso shots, will the Aeropress shot be good for my taste? Does it come out more watery-like or is it close to the espresso machine richness of taste?
Dragomir Stefanov hi! The taste is a very personal thing, but your case is very close to mine - I like espresso shots as well, sometimes even ristrettos. The Aeropress cup won’t have this silliness that you expect from an espresso shot, but it’s strong, has aroma, and it’s a closest thing to espresso that I’ve seen so far. But it’s more watery, it’s hard to get a crema in it, and the crema won’t stay for a long. So it’s not a replacement for a good espresso machine, but a very good substitution.