but will it blend?

lanswipe it will ( in batman voice)

insert terminator joke here

JC Mik, forced hydraulic pressed espresso

This made me laugh way harder than it should lmao thanks

It'd honestly be nice if the ratios were decimals so that I don't have to do the math. Something like "5% coffee vs 8% coffee".

Taken4 IKR IT SHOULD BE GRAMS TO GRAMS OR GRAMS TO TABLESPOONS

Taken: cause the greatest trick Satan ever did was to make you believe that measurements don't exist.

Because she is old

Yeah man, grams to grams is the only sensible option.

must be the strongest I suppose.

eki107 do you even press?

Vs hidrolic press

if you like stronger coffee

Hhhhhh dudes we are comming from another life . What are we doing here 🤔 . Lets go back to jim 😆

When she started listing the ratios, I busted out laughing. Such a typical weird Seattle thing to do. We're all taught both metric and imperial in school, use both at work, etc

Well, it’s just a ratio... doesn’t need to be same units... like fertilizing ones lawn... so many pounds of fertilizer to so many square yards of lawn... just saying.

Use metric. Period.

1to15 is the ratio ..

She used liquid ounces of water with some of them, and grams of water with others. Here are the ratios (all converted to the same units before calculating), coffee/water: 0.06279 (french), 0.06199 (american), 0.05917 (aero). water/coffee: 15.9261, 16.1316, 16.9005 So around 1 to 16 for all of them.

pschroeter1 it is outstanding, plus a cleaner, more elegant method. Seriously.

I agree with ramki. It never takes me 2 minutes to press. About 1 minute or less, and the taste is far superior to anything with that ratio. Give it a shot.

I think the idea of the American Press is to make yourself a black coffee and drink it on the way to work - using the device you made it in. The problem is that I'm not sure how easy it would be to add sugar and milk etc.

Actually this is a feature only some people use. The pour spout is designed well. I pour it into my to-go mug (sometimes with cream). Just my two cents!

You add sugar? EEEEEEK~!!

get a pump coffee machine. U can get an entry level by that price which will be a better extraction

Hey fuck you that's insulated shatterproof Tritan plastic

"coffee accessory" is what it is my friend

It's also portable.

'merica, baby, merica

ikr, it would've been more objective. We'll also find out how much coffee to water ratio that you need for a particular type of press. Whoever's the producer of this needs to be a lil bit more analytical.

Different brewing methods require different ratios because the extraction chemistry is different with each method. For example, I brew with a chemex pour over. When I do pour over, I will do a medium-coarse grind at a 16:1 water - coffee ratio. However if I were to brew French press, I would likely do 14:1 on a very coarse grind. This is because the coarseness of the grind will lessen how powerful and fast the extraction time is as opposed to the more rapid extraction of the pour over. I hope that makes sense to you.

Also neither of the vessels have the same capacity lol

@@kirklangdon1591 Its a ratio

@@Nikeel_A.W here we go.

If you do the math you'll see they all have about 16:1 water to coffee.

mike wilson that's really difficult to do when she mixes measuring systems. Use metric, or use imperial, but don't switch in the middle.

Except they aren't. One is almost 17 and another isn't quite 16 while the third is somewhere in the middle.

Different brewing techniques require different ratios.

That's the best thing about coffee. What YOU like is completely different than what someone else likes. My dad and I designed our own blends and I hated his whereas he liked mine. Keep brewing and get the coffee on, I'll be around.

Are you a member of the press?

ah, an answer to the pressing issues of today. i'm impressed.

Impressive!

Press on!

yeah but you won't be able to do that if you have a pressing task in the morning now will you

usually they say it 1to15 ratio..

mzaalam the press and pre infusion time would be different too. There are just too many variables

problem is each brew method is meant to have different ratios. so if you did the same ration for all three at least two of them would be all fucked up.

If you actually analyze the ratios she used, they're all within 1 ml water/g coffee this is not a huge variation given how different the methods are (French: 15.926; American: 16.131; Aero: 16.899). That being said, I think it's okay to have different proportions as they are different styles of coffee going for different flavors. Where I do take issue with this video is the use of grams to measure water for the French press and ounces for the American and Aero-presses (we have to assume that they're fluid ounces but who's to say? the first measurement of liquid was done in grams). This is absolutely insane and pisses me off way more than it should.

It doesn't really matter; 1000 millilitres of water weigh the same as 1000 millgrams of anything ... but I'm with you on the apparently random mixing of systems of measures.

John HUNTER that’s very true but once you switch to ounces it could go either way (fluid or weight). There is no mention of this in the video. 1 fluid ounce of water weighs about one ounce regardless. That’s still not the point. The point is that they didn’t pay a lick of attention to a pretty crucial aspect of the experiment.

How are you pre-infusing in the press? Just push it down a little and let it steep for 30-45 and then push it down the rest?

Yes, to pre-infuse, just press the plunger down until water starts to flow from the top of the pod. Pre-infuse time is up to you.

I pre infuse for 30-60 seconds and press for 2 minutes.

eli jahrastafari this sounds amazing now idk what to buy but the rubber sounds like your coffee won’t taste good that’s kind of off putting

lmao of course it is 😂

Why do people care where products are made.. All Apple products are made in China too.

Freedom of the Press.

The American Press is the Enemy of the People.

The American Press should be bulbous, obnoxiously loud & only brews with beans from Walmart.

badr chaykhe not to mention the different proportions she had for each of them

Mark Medina the brew methods are different, thus the ratio should be as well.. Or perhaps should all of those three use the golden ratio of espresso 1:15..?

Dark roast doesnt gives to much taste

I dunno, James Hoffman is pretty good. He's more knowledgeable than this channel but has less budget.

Steep time is different and the filter is different. You can use finer grinds on the American press and even finer with the Aeropress with paper filter than you can with the French press. For example I have both the Hario Double wall french press and the Walküre Karlsbader porcelain coffee maker. I use a little bit coarser for the french press and ratio of 70g/l and 4 min steep time. For the Karlsbader I use about the same grind size as for Chemex maybe a little bit coarser and 64g/l. It's an pour over but with porcelain kriss cross filter. For the Karlsbader the brewtime is about 3:30 min. I get brighter,bolder and cleaner cup with the Karlsbader than the french press simple because coffee particles dissolves differently in a pour over brewing vs immersion brewing and for how long it's going to steep.

I was about to post the same question myself John. The idea is to be comparing the different brewing methods and not the concentration ratios. Stronger coffee is going to taste different, regardless of how you brew it.

I calculated the ratios used in the video: French press: 54g coffee / 860g water 6.2790% American Press 22g coffee / 340g water 6.4705% Aeropress 14g coffee / 226g water 6.1946% So in general they are not too far off.

Thanks Andrew. That's the first thing I wondered. Also odd that she listed mass vs mass for the French press, and mass vs volume for the other two. There's certainly a challenge in comparison, as the grind size and recommended brew time is different for each, but at least now we know the ratios of coffee to water.

Wildepix - for water, a gram of water is equal to a ml of water so once you convert the volume to ml, you can easily find the ratio.

pdmmdk the water is still touching the grinds just like a French Press. It recommended to pour the coffee as soon as possible to prevent it turning bitter.

The fine mesh is supposed to stop that at least more than French press. That's the idea anyway

We did a medium grind, similar to what you would use in a drip coffee maker. Some of the grounds are still in contact with water after pressing, so you'll want to drink/serve soon after. Thanks for watching!

Adjustable Wrench , permanently attached to the maple tree o,O

Canadians don't like to apply that much pressure, they simply ask the coffee nicely to be done

You mean the espro?

Adjustable Wrench it’s sorry it doesn’t exist

They couldn't get the Canadian press in time for the video...sorry!

X X it is very easy to clean. Remove the pod. Tap out the used grinds and rinse the carafe and pod. Let dry.

Joe Shalosky same could be said about the French press. it's also cheaper to buy a French press

@Mark Medina It might be cheaper to buy a French Press, but what she said is true, French Press coffee tends to be a little cloudier. I've also never once had a cup of french press without grounds winding up in my cup. Granted that is I suppose, part of the flavor profile of a cup of french press coffee, but I do like me a nice clean cup.

They all very easy

I don't own an American Press but I do have an Aeropress and several French Presses. The Aeropress is much easier to clean because you can slide the grinds right into your trash can by pushing the plunger down after you unscrew the collar holding the filter. Then, just rinse the other parts.

Bodums are great! That's what we're using here.

Bodum makes a lot of different looking presses. I have a Brazil 8 cup.

stop stealing my lines

...or vodka

@@KevinJDildonik I fresh grind an americano brewed with Organic Costa Rican beans every morning to take to work. Quality over quantity. Aeropress, using the method I described, brings the sweetness and fruity notes of the coffee berry.

nunya just a tip: blooming is really pointless in an immersion brewer like the aeropress. Just adding all your water and stirring to make sure all the grinds are wet is a much more efficient way to get extraction going. The bloom is more for pourover. Doesn't hurt anything with the aeropress, just adds an extra step for no benefit. Happy brewing!

@@davidsikes I think it's the minute cool down in a low volume of water that removes some of the bitterness while extracting the most flavor and oils. I used to drink drip coffee. Maxwell House. Ugh. Then Maxwell House did the unthinkable and switched to Robusto beans. Yuck. So in my search for the best daily cup of joe, I did a tremendous amount of research. I did a tremendous amount of experimenting with expensive coffee makers, never to completely trust a reviewer due to the subjective nature of taste. The one unit that makes a coffee that can withstand a pro/boutique coffee shop without spending a ton of money is the aeropress. I splurged on a cuisinart electric kettle in which no tap water will ever see the inside. Ever. Except to wash it. I use a store brand gallon jug of drinking water, which is basically distilled water. Cost is about .87 cents per gallon. More than tap? Yes. Is my coffee more expensive per pound? Yes. Does it cost more than Starbucks? I could use over a half pound of coffee for the cost of one cup at Starbucks. And I made a fantastic cup of coffee myself. The aeropress instructions may work for old crusty Maxwell House, but with fresh quality grind, 1 minute of bloom makes a huge difference in taste and aroma. If you're going to make the investment for a decent daily cup, it's worth taking the steps to make it how you like it. It's done exactly the same every day and that becomes routine. You also have a solid base from which to experiment. Which is how I found the bloom works extremely well at 200°F for 1 minute using fresh grind.

Nice constructive criticism. No need to be nasty to get your point across and the rest of us don't have to deal with toxic comments.

Thanks for watching!

Loved the "dry" humor as well. Here in Maine: it's a "specialty" of ours ;-)

V Phan, she had a video of Vietnamese egg coffee.

The ratio was almost the same in all 3.

Same, the only thing I'll drink through metal filter is an espresso. I am curious to try the "by the cup" extraction method per Cat & Cloud though!

Xuan Vinh To, you can add an aeropress filter to the American press.

..

That would be the Bonavita BV382510V kettle. It's a good one! www.seattlecoffeegear.com/bonavita-electric-gooseneck-variable-temperature-kettle

Hi there! Each method has a different recipe to help create the best coffee! The grind and amounts will vary from method to method.

if you use the original method, IMO, the AP is smoother than filter.(specifically pour over)

Bob Koure - Your math is way off. She didn’t specify if she was using fl oz but it’s pretty close anyway. American press: 12fl oz would be 354g so the ratio with 22g of coffee would be 1:16. If it’s 12oz by weight that would be 340g of water with a ratio of 1:15. Aeropress: 8fl oz would be 236g so the ratio with 14g or coffee would be 1:17. If it’s 8oz by weight that would be 227g of water with a ratio of 1:16. I don’t know how you came up with 1:30 but that would be some weak ass looking and tasting coffee. Also your ratios are written out backwards. The real issue is the grind she uses on the French press. She used medium and medium fine on the other two and very coarse on the French. I never use that coarse of a grind with my French press. She also didn’t show how she used the French. If she didn’t break up the crust or even removed it before pressing that’s going to make a weaker brew along with the coarse grind. She also didn’t cleanse her pallet in between and likely had varying temps on each cup. One thing I did note was her “cleaner” comment on the American press vs French as if that’s a benefit. That’s probably due to the finer mesh and rubber seal on the American. French press coffee is supposed to be “dirtier” because it allows for more total dissolved solids and natural oils to remain giving it a thicker consistency.

different methods call for different ration and you can just convert from one system to the other so no biggie there