I'm especially missing the actual recipe :P they pretty much only say you need a large amount their brand of coffee 🥲 About James, I really like his videos but it's a bit overhyped imo. There are tons of ways to brew with it and James has his own way of ding things often a bit overcomplicated to my taste that weird me out sometimes (like failing to understand the inverted method). But there's so many different factors you can fiddle with, that's the cool thing about the aeropress.

@@B0K1T0what I’m gathering from the invert is, once the plunger is in. And it’s right side up. All the air is trapped between the brew and plunger. My experience (metal filter) is, that some finds/ugly brew gets plunged into the mug, when pushing the last bit out. I seen reversed being a way to control that aspect. It also allows you to brew more coffee in the smaller aeropress. But anything above 1:10 ratio in filter at percolation is borderline waste. Your extraction is going down at that point. You need higher pressure to extract more at that point.

*weird coffee nerds

Yea neither room temp, aeropress temp, color of the beans, date of roasting, hour of the day, water tds. This is unacceptable.

Every bean works, but medium & light roast works best to taste the coffee itself

Those are variables that you can change depending on your preferred beans and what not that you can change to fit to your liking.

@@voodude8986 Sure, but a recipe video should include this information. Then, if I want to tweak something, I have a base to begin with.

Exactly, this isn’t very useful

Why

​@@ce-rf3lg A lot of contemporary recipes opt for a high-dose/ low contact time/ coarse grind approach, while the "old-guard" (like James Hoffman) push for low-dose/ high contact time/ fine grind. Both have their pros and cons. I've heard this contemporary practice called "overdose and underextract." It's great in that it produces very good results even with cheap grinders and any half decent light roast from your local roastery. The results are usually a very juicy cup with hardly any bitterness, at the expense of (maybe some) complexity. Unfortunately, the high dose makes these recipes quite expensive to use as a daily driver. Moreover, almost all winning recipes were of this style with little differences between them. In an effort to make the winning recipes more diverse, the aeropress championship limited the amount of coffee one can use and set a minimum on how much you must produce. It seems to have sparked creativity, but made recipes even more impractical. Winning recipes these days require multiple (expensive) grinders, wooden chopsticks, special water, etc.

everything is good except he doesn't press the press down like that, but stop it just below the water line. This avoids undoing the settling process.

@@Perceptence probably urine - its what real men drink.

Wendelian Van Bunnik is a very American name

Get over yourself. There are different ways of brewing coffee and many of them are delicious

02

it doesn’t matter how you do it

If you push too far it makes a huge mess when using the upside-down technique.

there is no wrong way,, a personal preferrence, to me 30 gram is a recipie for tar

Yup

92C°

Correct! :)

Try this recipe and let us know what you think.

That's a pretty weak cup, what's your brew time?

@@elephaux5671 2 minute

85-93°С

No. Always fine grind for aeropress

Yes!! In this recipe is coarse grind, 30-32 ,clicks with comandante c40 grinder, the best recipe!!

​@@JimNortonsAlcoholismDefinitely not true. There are two main ways of brewing with the aeropress. The first is a standard 1:15 - 1:17 ratio with medium fine grind. The other is a very overdosed brew with a coarse grind. The latter brewing philosophy has been more common among aeropress champions, but these recipes are not always practical for everyday home brewing.

@@JimNortonsAlcoholism I wouldnt do an espresso grind. Though I suppose the "fine" setting on a cheap grinder will do it.

That's it, plunge AFTER letting it sit for 40 seconds. So, after 40 seconds, flip the AeroPress over your cup and press to allow the coffee to flow through coffee. You should end up with roughly 60g of extracted coffee.

Thank you for asking! The proportions are 30g of coffee to 220ml of water. But feel free to add as much water as you like on the final part of the recipe.

Should be 120 grams of added water after the brew. If you want to get really technical about it, you lose at least the weight of the coffee of that 100 grams of water in the initial brew to the grounds. Your output is well under 200, closer to 160-185 grams in the cup depending on how well you are able to wet the grounds. I think that is the challenge in this method. Fresh roasted coffee won’t complete the bloom in time to really be brewed. Maybe that’s part of the idea?

seems way off, I use about 450-500 ml of water for 30g, and that's still plenty strong for an americano. I guess maybe this is for espresso style? idk but it doesn't sound like it would be good, guess I'll still try it and find out. still haven't tried espresso style with mine bc it's not a true espresso and I feel like it won't be good.

Alex, Muito obrigada pelo apoio e carinho! Estamos com cafes muito raros chegando nos próximos meses. Vc vai adorar!