How good would that be? 😆 We like to use the EK43 as a reference as it is very easy to find in coffee shops around the world. Quick tip: When buying coffee beans but you don't know how fine or coarse you need ask for a little sample of grounds to follow as a reference for home. Normally your fellow baristas will do that as a courtesy.

Great idea! I’d love to know grind size recommendations for the Niche Zero as well in future, as it’s becoming a popular home grinder! Thanks, love the videos 👍🏼

Hahaaha exactly. I wish i had EK43 at home too. Using my Hario electric grinder at home.

Came to the comments looking for 'Gerbil'. Was not disappointed.

As coffee has a great amount of organic compounds that can be extracted, the course grind, greater amount of coffee and longer brew time will produce a richer brew with flavors not noticeable with a finer grind, less coffee and shorter brew time. I wouldn't use this video's method if the coffee wasn't pretty good- you'll definitely pick up the undesirable notes. The Aeropress is a wonderfully diverse brewer. Too bad in these vids when the roast level is not disclosed.

Maybe because it's a course grind? From the brewing temp I'm guessing it's a darker roast. I usually go for a fine grind around 12g to 200g of water, but I prefer lighter roasts.

Course grind, lower temp, and short brew time can limit the amount of extraction so you may need to use more coffee to compensate.

amateur

casual

Thanks. I have scales but sometimes don’t want to bother.

1) He was "stiring" at 3:20 2) just use 1-3g more ore less water :)

If you like to add some milk, use the original aeropress recipe by allan adler.

If you like it strong, don't dilute it. 😉

All of the recipes that dilute the concentrate say “dilute to taste” or ‘dilute to ... TDS’ or at least that’s all of the professional recipes. To do that, you’d need around 27-32g of coffee. I usually use 28g coffee, 150g water and dilute to taste (usually about 70-90g)

The original recipe created by the inventor of the aeropress recomended diluting to taste, ans used much much less water than this one

@@sas3dx the original recipe calls for 1 round scoop of fine grind coffee which is about 15 grams and to add water till the #1 mark, for 2 scoops (~30gr) till the #2 mark. If you follow these instructions you will realize the amount of water needed to reach #2 mark is about 150gr

Sitting here scrolling through comments and saw yours - it mirrored the questions in my head about this. 1:10 ratio is pretty strong, but quite low temp and coarse grind. These seem like strange choices, but I thought perhaps complimentary. Then the color of that brew...looks weak to me.

No drip is an advantage. I lose 1/3 of my cup when I stir non inverted. I don't invert still though because i end up overextracted for some reason.

What is hipster here?

Inverted for 200ml is so dangerous. I've only ever used it for highly concentrated brews (for a milk drink) because you can't afford to lose water, and you brew 60ml generally

What are you talking about? Do you have 2 left hands or what? I have been using the Aeropress for 4 years. For this time I messed up with the inverted method only once. It was during my FIRST brew with Aeropress. Since then I know how to use inverted method and it doesn't cause any mess. There has to be something really wrong with you if you find this metod causes burned hands, arms and mess in the kitchen.

@@kamilpietrzak9876 your personal experience does not equal the general experience of the method. The fact that there are so many reports of accidents shows that it is dangerous, no matter what you think about the dexterity of the people having accidents It can happen even to you, you could easily absent-mindedly knock out the brewer when turning around, or maybe the piston could not be all the way to a safe point and you could knock it out when turning the brewer into a cup. Not everyone is great at measuring the danger, you can prevent a lot of accidents by brewing filter side down