According to a new study about making espresso, there is a sort of point of no return when going finer, after which the flavor gets weaker rather than stronger, and this is apparently due to a „channeling effect“. With a coarser grind, more water can pass by more of what‘s in the puck, thus extracting from a greater volume of beans altogether. With a (too) find grind, the water being pushed through the puck under pressure has to sort of fight its way through more, thus leading to channels/rivulets where most of the water penetrates the puck, thus extracting only the beans passed by, and sort of leaving a large amount of the puck unextracted. This is my layman‘s way of stating the findings of the study, but it makes a lot of sense...AND finally explains why my own experience with both the AeroPress and the Staresso gave me a less flavorful cup when I went sort of fine (pre-espresso fine, but finer than coarse). When I backed off a bit, the flavor improved considerably. So it seems you guys are confirming the same phenomenon.
True, the basic concept of that theory is simply suggesting that water goes to the path of least resistance. For fine grinds that are packed too tightly together, water will get channeled through coarser grinds rather than pass through the fines. This also suggests that the puck is not homogenous. On the other hand, we are not making espresso here and the concepts do not entirely translate. For espresso, water passes through the coffee for the entirety of the brew, whereas, the water passing through the coffee in the Aeropress only happens at the end of the brew. Channeling is little to no issue for the Aeropress (when it comes to extraction) because you have access to the slurry and can agitate all you want--this is impossible for espresso. That means you can grind as fine as you want and never reach that "point of no return." The two methods are too different in this regard.
blind tasting will be good . double blind even better. as for grind- I am going to the point where extraction time is between 15 and 20 seconds for espresso machine for 18grams of coffee and 40grams espresso. aeropress is worse than moka pot at making espressolike coffee for me it is disqualifying.
It is great and all but a 7 minutes video talking about coarser grind without showing what you mean by coarser grind? It would have taken you 3 seconds or something....
Best way to use Aeropress for multiple cups of coffee. Multiply the amount of coffee used by the cups needed. So for example, I use 14gms of coffee for one cup so to make 3 cups I add 42gms of coffee and then fill up with water. Express your coffee mixture to a jug when finished brewing and then add three cups of hot water. Great coffee for you and two of your friends.
Go on to aeropress.com and find the championship winning recipes. They’re all great recipes to try w coarse grinds. All of the winners if you look, had used a coarse grind. Out of ten where ten is more coarse, everyone uses between 7-8 of 10. You just need to let it sit for a bit longer than the normal instructions to press once stirred. Try one of the recipes w the coarse grind and find out for yourself.
Interested in trying the coarse. The video would be imo way more informative if you took some shots of coarse and fine ground coffee and compared them side by side before you started brewing. I'm a coffee amateur so when you say 'coarse' I have no idea how it should look like...
Kinda painful that they both said it’s a pain only being able to make 1 cup at a time when you can make a litre at a time (use 4 scoops of beans, fill to 4, split across 4 cups and top up with water)
Just wanted to chime in as another person that does dilute the concentrate to make multiple servings of coffee. For whatever reason, I get the feeling that people generally don't think this will yield good results, but it does in my opinion! Also, the coarse vs fine grind thing is interesting, but something that Alan Adler mentions in the Aeropress movie, is that some of these championship recipes call for a lot of coffee to produce a single cup. A common coffee to water ratio I've seen for various methods, including Aeropress, is around 60 to 75 g coffee per liter of water, whereas some Aeropress Championship recipes have been in the range of 100 to 140 g of coffee per L of water such as the coarse grind recipe used here. So, while interesting, might not be economical or practical to use a recipe that results in going through a bag of coffee twice as fast.
Thank you for saying this. I have been thinking this as well. 35g of coffee for a single brew is not practical unless you're trying to compete. If a coffee shop does this, they'll go bankrupt in no time unless they charge $10 a cup
It's made of plastic? You guys crazy using this, then some ppl use coffee pods that gave aluminum on top..wow just go buy a cylinder drip or Vietnamese coffee maker..
THIl2D3Y3 I’ve been debating over your first point for days now, I’ve wanted an easy way to make coffee and love the simplicity of aero press but the small output has me hesitating, and I was wondering if diluting a concentrated coffee really produces the same result? Good to know you enjoy it though
@@ricardomejias4771 diluting is something I do too, so I just wanted to add my vote. Normally I make enough for 2 cups then I dilute it. It is important not to dilute it until you are ready to drink it though? At least that is my opinion. The coffee tastes fine, and I only have to brew and clean up 1 time, then I get 2-4 cups of coffee. I like to use a thermos to keep hot water hot, so I can dilute the coffee later on without boiling more water.
I'm very late to comment, but just found this. I managed a coffee house for years, and am super picky, and was unsatisfied with the Aeropress until I accidentally used a grinder set to a courser level. It was a revelation. I now keep the grind on slightly courser than medium, and it's perfect.
There's no mystery to it really. The fine grind needs to be constantly mixed, otherwise they'll all clump down and settle instead of contacting the surface of the water.
Have I got this right? "The coarse ground method wins because it uses over twice the amount of coffee (35g) than the medium/fine method (16g)." The coarse method wins because a relatively small amount of water (200ml) is steeped in an unusually large amount (35g) of coarsely ground coffee. The coffee is under-extracted, but that's OK because there's so much of it being used that you're effectively quickly stealing the best part of the coffee's essence and then whisking it away in hot water before it can be fully, or even over extracted, potentially spoiling the flavour. I'll try this method one day and I'm sure I'll agree with you. But man, about 60g per litre is where I draw the line. By my calculations, 35g of coffee brewed with 200ml of water (the Aeropress's max volume) equates to 175g per litre. Have I got that right or am I just tired? Ha, if I'm brewing at a ratio of 175g per litre, it had better be the best coffee I've ever tasted! My new life goal: to be able to afford to brew at 175g per litre 😂.
These championship recipes are not practical for everyday drinking. I'm reluctant to do this, especially with expensive coffees. Just think about all the coffee not being extracted because of the coarseness. What a waste!
@@randypang93 my thoughts exactly. Nice to know about, but impractical and too expensive on a daily basis. I don't mind spending good money on good coffee, but I also have a pathological need for value for money 🤣
Great point! It's actually kind of strange that they didn't acknowledge this. I would have been more interested to hear about the taste with the different grinds but the same amount of coffee. Guess I'll have to do that test myself...
@@randypang93 did it once with the actual aeropress championship coffee (like I ordered the coffee they were using that year and tried a few of the recipes) and man it was freaking good... But not over 2 times good. I usually use 14 grams a cup (my preferred way to make a cup is 14 grams of fairly fine coffee, between espresso and filter, 100 grams water with 1 min steep and then dilute with 70 grams of water. That method makes pretty amazing coffee if you ask me, maybe not as amazing but I am using less than half the amount of the other method and no way its half as good. For me the championship recipes are something I will occasionally do, just like getting a glass of an expensive whisky (I am a heavy whisky drinker) for a special occasion its nice but not as an every day drink
Yeah, I agree with this, but something to consider is how much you drink? If you're on 10 cups a day, then economy is a big issue ....but my days of drinking that much are long gone. I'm limited to one cup a day or I'll pay for it with digestive issues. So I want my one cup to be the best brew I can get. I'm not bothered if the cost of the coffee is £0.50p or £1.
I noticed this as well…I was using a fine grind and for some reason the taste wasn’t coming out very well. As soon as I changed the grind to something a little more coarse the flavor ended up becoming bolder and better which really surprised me.
I always wonder about the paper vs metal filter argument as far as environmental impact . Especially when it comes to resources used in and during production
I've also used a cloth filter. Cutting up an old T-shirt gives you a large supply of Aeropress filters.. One or two of them together works pretty well, and then you don't have any paper to discard.
The coarse ground thing works because there is a point in the neighborhood of underextracted where the coffee is indeed underextracted, but it still tastes good. I don’t know why. This is also the main principle behind many competition recipes.
Going coarser and low temp brewing are the trends in Aeropress championships. Either you grind it coarser or adjust the temperature because the Aeropress retains heat
This is the 2016 AeroPress championship recipe by Filip Kucharczyk, Poland Coffee:35g Grind:Coarse Water:81°C Brewer:Inverted Filter:Paper, rinsed Directions: 1. Start the timer 2. Pour 150 grams of water for 15 seconds 3. Stir until 30 seconds on the timer 4. Put the lid on, wait until 1 minute on the timer 5. Invert AeroPress, give it a swirl, plunge 6. Add 100 to 120 grams of water to taste
To all the people commenting and compiling about them not telling you what grind size. That’s not the point. The point is however fine you’re doing it, try going more coarse and play with it until it’s right for you. It’s gunna vary from one grinder to the next and depending on what beans you have as well as personal preference. So it doesn’t matter what they did. The takeaway is whatever you’re doing, make it more coarse and it will be better
They have a new"travel" version. The paddle? That is another part of the briliiant design that is the perfect length so it wont scrape the bottom with the paper filter but still agitate the coffee AND it rests in the brewer without toppling it over or leaning on one side like a spoon might. IMO, the best invention ever in the coffee industry. Coarser grind? With the Aeropress I get a grapefruit like acidity on some coffees that I'm not fond of. I do use a coarser grind than what I used to for a V60 and prefer it over the usual medium fine grind.
Surely this is all dependent on brew time, water temp, roast, etc? More info needed here please.
4 роки тому+1
Be nice to see some figures on the recipe ( brew ratio) you use and on where your at in defining medium fine, and course grind. I believe the original instructions from aero press indicated a setting of 17 on a Baratza grinder. I realize there’s all kinds of different grinders and different settings, but it would still give a bit of insight. Aero press instructions also indicated a water temp of around 185 F, which I thought was very surprising to be that low. Lastly, the bloom & steep time for a courser ground coffee. would give a good reference for a starting point.
It's great to see you guys enjoying your brew ☕☕☕ Great video♨ You inspired me to go and experiment a little bit more with the AeroPress! Happy Brewing🔥🙌
I used a metal filter for a while... For this I kept going finer and finer grind, just to stop the water from flowing right through. But then I get fines flowing through... Takes a while to find the right size. Also if I can be fast and get the plunger in, it helps slow the water from just rushing right through. Paper filter is better, but I am a tree hugger so I only use them once in a while, I also rinse and reuse them a few times
I drink three 10oz mugs (americano style) per day and use one filter per day. I just like the convenience & easy clean up of making one cup at a time with the aeropress.
It's fascinating how there's like a million ways to make coffee with this thing and no consensus on what actually is best. What I would find interesting is that if you have 1 person specifically judge, can you derive a procedure that is optimal for that person's preferences, or will there be multiple vastly different routes to make a cup of coffee that the individual will not be able to distinguish one as superior?
@@Grobbekee Give it a go. After hearing that the maker of aeropress used a filter 100 times, I decided to try a month to see what happened. After a few days you'll need to push harder, but even after a month I didn't have any problems. For clarity, I make one 600 ml coffee every day, and rinse the paper filter before and after each cup is brewed. I always use the filter the same direct. I don't know if it would make any difference pushing through one way one day, and the other direction another day, but I'm just telling you what I do. I've noticed no change to the filter's appearance or flow rate after the first 10-12 days.
This is just a theory but these beans might contain some slowly extractable taste material that masks some faster extracting good tasting material. In that case more extraction means less taste after the point where the goood tasting material has finished extracting
But you need a lot of pressure to pass all that water in so little time to not over extract, it's impossible to achieve that just by hand. The finest I'd go is moka grind.
Just thought I would give this coarse recipe a try, I have been doing finer and 18g previously, and straight off a excellent cup of coffee. Thanks looks like this is my new recipe for now.
Hey, Ram! Crema is a digital product agency based in Kansas City, MO. We all work there, and every other Friday we create videos like these on this channel to support an app we're in the process of building. Are you located in the US?
Doblo Fiber I use the same grind for French press and aeropresss, which is a French press-ish grind-I have it two clicks finer than full French press on my burr grinder.
Best espresso recipe with aeropress by far: 18,5 grams (13 clicks) 60 grams water Inverted method 20 second stir 2 min steep Flipover and press harder than normal (not too hard)
I make concentrate in my Aeropress. Using 40grams of coffee then filling the vessel full of water, I get 4 cups out of that. One serving of concentrate is about 40grams, and I add 150ish grams of water to make a cup of coffee. It has made for a much more enjoyable experience, I only have to make one batch per day instead of several.
@@rubenproost2552 I had certainly wondered about this, and I find that it doesn't. I've used it one day later, even two, and I can't tell a difference. It is work a try. I've also updated the recipe, I know still use 40 grams of coffee, but instead of four I make three cups from that. So that is a ratio about 40grams for 700ish grams of water.
But if you watch creator Alan Adler's videos, he def. discourages filling the Aeropress to the top with water to make a larger batch. Watch starting at 4:25 of "Brewing with Inventor Alan Adler" on UA-cam. He says pressing less water though the puck makes a "sweeter cup of coffee", as opposed to pressing the whole tube of water through.
@@yankees6970 He does say that. I've tried it every which way, many times, and I can taste no difference. One thing I like about the Aeropress is that it a wide latitude of making a very good cup of coffee. The things I've found that does affect taste is freshly ground coffee(which makes the biggest difference with all methods), and grind size. Once I dialed in grind size for the Aeropress (for me), it almost doesn't matter what I do. And I do find the taste very nice with the Aeropress, compared to other methods. I have a good drip maker, a Bonavita, and it will vary a lot with minor changes, or for no apparent reason.
When did using paper become bad for the environment. It is a renewable resource. You do realize that they have to dig that metal out of the ground and then they have to smelt it. I do realize that everyone claims that metal is somehow better for the environment in every video I've ever seen.
Something that is “bad” for the environment doesn’t mean it’s always toxic or hazardous. Switching to metal means less waste since you aren’t going through 1-2 filters per brew depending how you brew. Sure they decompose but like I said the entire point is to reduce waste, and it saves you money since you aren’t buying more filters every time you run out.
@@jaywhyeff3797 You are right, it is a waste of time worrying about somebody cutting it down a tree to make paper. It's not as if anybody is really willing to give up those things. Just a bunch of virtue signalling.
Yeah, metal is a less renewable resource, and a waste of a small paper leaf for 1-3 cups of coffee is almost nothing. That being said, I absolutely love metal filter for certain american coffees and darker roasts. Being able to choose the best filtering for whatever beans you have is what makes aeropress so efficient - and efficiency means you can use less beans per cup, which is certainly good for the environment (and your sleep!)
As Adler suggested you can reuse these paper filters I'm using my second one since September with one cup a day. On the other hand it is the fraction of a size of a v60 filter. And it's also healthier than the metal filter. Have you ever thought about the energy consumed while manufacturing a metal filter?
Arguing about the waste of paper filters, something completely compostable and the amount of paper per cup being minimal always seems silly to me. It's not even worth expending the mental energy worrying about this when there are so many other factors that are much more wasteful than a paper filter for your morning cup of coffee. If we really wanted to go there, let's talk about the chemex papers and how much larger and thicker those are, but then again, let's not, for the same reasons i mentioned.
How did I find this shot?! I'm about fed up with bland tasting with fine or medium fine gind. Then out of desperation I just winged it for something new. For taste. So my hand grinder has a dial. 0-1 full turn is med fine. Did that for 30 second. I've never went over 1.5 turns. But I did go to 2 turns at 30 seconds. So I have 2 kinds of grinds. I should of just went with what u guys had. Full course grind. So I had the 2 and it was rather good. Better than fine grind. So my new game is course grind coffee. Also it really goes through the press easy. So might want to let it sit a bit. It's much better taste than find grind. Who drank my coffee.? That went down fast. Midnight drink 12:26am. Full moon sleep like a log. Zzz
I imparted no information from this video. You don't give water ratios, coarseness, steeping time. Nothing. I doubt you even made two cups separately. This was the second video from you guys I watched and its the same pattern.
According to a new study about making espresso, there is a sort of point of no return when going finer, after which the flavor gets weaker rather than stronger, and this is apparently due to a „channeling effect“. With a coarser grind, more water can pass by more of what‘s in the puck, thus extracting from a greater volume of beans altogether. With a (too) find grind, the water being pushed through the puck under pressure has to sort of fight its way through more, thus leading to channels/rivulets where most of the water penetrates the puck, thus extracting only the beans passed by, and sort of leaving a large amount of the puck unextracted. This is my layman‘s way of stating the findings of the study, but it makes a lot of sense...AND finally explains why my own experience with both the AeroPress and the Staresso gave me a less flavorful cup when I went sort of fine (pre-espresso fine, but finer than coarse). When I backed off a bit, the flavor improved considerably. So it seems you guys are confirming the same phenomenon.
Fascinating! Thank you for sharing this with everyone 🙌🏼
True, the basic concept of that theory is simply suggesting that water goes to the path of least resistance. For fine grinds that are packed too tightly together, water will get channeled through coarser grinds rather than pass through the fines. This also suggests that the puck is not homogenous. On the other hand, we are not making espresso here and the concepts do not entirely translate. For espresso, water passes through the coffee for the entirety of the brew, whereas, the water passing through the coffee in the Aeropress only happens at the end of the brew. Channeling is little to no issue for the Aeropress (when it comes to extraction) because you have access to the slurry and can agitate all you want--this is impossible for espresso. That means you can grind as fine as you want and never reach that "point of no return." The two methods are too different in this regard.
blind tasting will be good . double blind even better.
as for grind- I am going to the point where extraction time is between 15 and 20 seconds for espresso machine for 18grams of coffee and 40grams espresso. aeropress is worse than moka pot at making espressolike coffee for me it is disqualifying.
Super helpful explanation.
This is absolute nonsense. Channeling can only occured when you have a pressed / tampered coffee. Not the case here.
It is great and all but a 7 minutes video talking about coarser grind without showing what you mean by coarser grind? It would have taken you 3 seconds or something....
Yas, and actual water temperature. Amateurs...
Exactly. It’s actually hard to find videos that actually show the grounds
I was hoping to see photos of the both grinds.
Best way to use Aeropress for multiple cups of coffee. Multiply the amount of coffee used by the cups needed. So for example, I use 14gms of coffee for one cup so to make 3 cups I add 42gms of coffee and then fill up with water. Express your coffee mixture to a jug when finished brewing and then add three cups of hot water. Great coffee for you and two of your friends.
How is this helpful? You are presenting a result, without giving us any initial data.What type of coffee roast? What temperature? Brew time?
And to pile on to that, they even used different recipes to compare the grind size!
Go on to aeropress.com and find the championship winning recipes. They’re all great recipes to try w coarse grinds. All of the winners if you look, had used a coarse grind. Out of ten where ten is more coarse, everyone uses between 7-8 of 10. You just need to let it sit for a bit longer than the normal instructions to press once stirred. Try one of the recipes w the coarse grind and find out for yourself.
Interested in trying the coarse. The video would be imo way more informative if you took some shots of coarse and fine ground coffee and compared them side by side before you started brewing. I'm a coffee amateur so when you say 'coarse' I have no idea how it should look like...
It is not about being a coffee amateur - different people really mean different things when they say coarse. They should have just showed it.
@@nopenopenein8243 yup.. and they didnt state the immersion time for the course grind 🤦🤦
Kinda painful that they both said it’s a pain only being able to make 1 cup at a time when you can make a litre at a time (use 4 scoops of beans, fill to 4, split across 4 cups and top up with water)
Just wanted to chime in as another person that does dilute the concentrate to make multiple servings of coffee. For whatever reason, I get the feeling that people generally don't think this will yield good results, but it does in my opinion!
Also, the coarse vs fine grind thing is interesting, but something that Alan Adler mentions in the Aeropress movie, is that some of these championship recipes call for a lot of coffee to produce a single cup. A common coffee to water ratio I've seen for various methods, including Aeropress, is around 60 to 75 g coffee per liter of water, whereas some Aeropress Championship recipes have been in the range of 100 to 140 g of coffee per L of water such as the coarse grind recipe used here. So, while interesting, might not be economical or practical to use a recipe that results in going through a bag of coffee twice as fast.
Thank you for saying this. I have been thinking this as well. 35g of coffee for a single brew is not practical unless you're trying to compete. If a coffee shop does this, they'll go bankrupt in no time unless they charge $10 a cup
It's made of plastic? You guys crazy using this, then some ppl use coffee pods that gave aluminum on top..wow just go buy a cylinder drip or Vietnamese coffee maker..
I use my extraction as a "base" and add more hot water. Similar to an americano.
THIl2D3Y3 I’ve been debating over your first point for days now, I’ve wanted an easy way to make coffee and love the simplicity of aero press but the small output has me hesitating, and I was wondering if diluting a concentrated coffee really produces the same result? Good to know you enjoy it though
@@ricardomejias4771 diluting is something I do too, so I just wanted to add my vote. Normally I make enough for 2 cups then I dilute it. It is important not to dilute it until you are ready to drink it though? At least that is my opinion. The coffee tastes fine, and I only have to brew and clean up 1 time, then I get 2-4 cups of coffee. I like to use a thermos to keep hot water hot, so I can dilute the coffee later on without boiling more water.
I'm very late to comment, but just found this. I managed a coffee house for years, and am super picky, and was unsatisfied with the Aeropress until I accidentally used a grinder set to a courser level. It was a revelation. I now keep the grind on slightly courser than medium, and it's perfect.
Do you know how many clicks in comandante ?
Hands down the best method for brewing a single cup of coffee! I'll have to try the coarse.
So all the methods and then just back to what inventor Alan Adler said about grind size and method. Amazing.
There's no mystery to it really. The fine grind needs to be constantly mixed, otherwise they'll all clump down and settle instead of contacting the surface of the water.
Good point. Thanks for this!
That is probably why the super fine turkish grind works well: it is constantly mixed by the bubbles of the boiling water.
Have I got this right?
"The coarse ground method wins because it uses over twice the amount of coffee (35g) than the medium/fine method (16g)."
The coarse method wins because a relatively small amount of water (200ml) is steeped in an unusually large amount (35g) of coarsely ground coffee. The coffee is under-extracted, but that's OK because there's so much of it being used that you're effectively quickly stealing the best part of the coffee's essence and then whisking it away in hot water before it can be fully, or even over extracted, potentially spoiling the flavour.
I'll try this method one day and I'm sure I'll agree with you. But man, about 60g per litre is where I draw the line. By my calculations, 35g of coffee brewed with 200ml of water (the Aeropress's max volume) equates to 175g per litre. Have I got that right or am I just tired?
Ha, if I'm brewing at a ratio of 175g per litre, it had better be the best coffee I've ever tasted! My new life goal: to be able to afford to brew at 175g per litre 😂.
These championship recipes are not practical for everyday drinking. I'm reluctant to do this, especially with expensive coffees. Just think about all the coffee not being extracted because of the coarseness. What a waste!
@@randypang93 my thoughts exactly. Nice to know about, but impractical and too expensive on a daily basis. I don't mind spending good money on good coffee, but I also have a pathological need for value for money 🤣
Great point! It's actually kind of strange that they didn't acknowledge this. I would have been more interested to hear about the taste with the different grinds but the same amount of coffee. Guess I'll have to do that test myself...
@@randypang93 did it once with the actual aeropress championship coffee (like I ordered the coffee they were using that year and tried a few of the recipes) and man it was freaking good... But not over 2 times good. I usually use 14 grams a cup (my preferred way to make a cup is 14 grams of fairly fine coffee, between espresso and filter, 100 grams water with 1 min steep and then dilute with 70 grams of water. That method makes pretty amazing coffee if you ask me, maybe not as amazing but I am using less than half the amount of the other method and no way its half as good. For me the championship recipes are something I will occasionally do, just like getting a glass of an expensive whisky (I am a heavy whisky drinker) for a special occasion its nice but not as an every day drink
Yeah, I agree with this, but something to consider is how much you drink? If you're on 10 cups a day, then economy is a big issue ....but my days of drinking that much are long gone. I'm limited to one cup a day or I'll pay for it with digestive issues. So I want my one cup to be the best brew I can get. I'm not bothered if the cost of the coffee is £0.50p or £1.
I noticed this as well…I was using a fine grind and for some reason the taste wasn’t coming out very well. As soon as I changed the grind to something a little more coarse the flavor ended up becoming bolder and better which really surprised me.
I double the coffee and make 2 cups at a time. Also I reuse my paper filters. Just a rinse and dry.
What is the recipe? What is the grinder? What is the grind setting? What are the beans? What is the water?
I always wonder about the paper vs metal filter argument as far as environmental impact . Especially when it comes to resources used in and during production
I've also used a cloth filter. Cutting up an old T-shirt gives you a large supply of Aeropress filters.. One or two of them together works pretty well, and then you don't have any paper to discard.
The coarse ground thing works because there is a point in the neighborhood of underextracted where the coffee is indeed underextracted, but it still tastes good. I don’t know why. This is also the main principle behind many competition recipes.
Going coarser and low temp brewing are the trends in Aeropress championships. Either you grind it coarser or adjust the temperature because the Aeropress retains heat
I forgot to readjust my grinder from a french press grind and it was amazing! Can't wait for cold brew/iced coffee season.
So what was the brew time for the course grind? And did you do a bloom first?
Apparantly its a secret 🤷
This is the 2016 AeroPress championship recipe by Filip Kucharczyk, Poland
Coffee:35g
Grind:Coarse
Water:81°C
Brewer:Inverted
Filter:Paper, rinsed
Directions:
1. Start the timer
2. Pour 150 grams of water for 15 seconds
3. Stir until 30 seconds on the timer
4. Put the lid on, wait until 1 minute on the timer
5. Invert AeroPress, give it a swirl, plunge
6. Add 100 to 120 grams of water to taste
To all the people commenting and compiling about them not telling you what grind size. That’s not the point. The point is however fine you’re doing it, try going more coarse and play with it until it’s right for you. It’s gunna vary from one grinder to the next and depending on what beans you have as well as personal preference. So it doesn’t matter what they did. The takeaway is whatever you’re doing, make it more coarse and it will be better
You don't have to flip it just put pour the water put the plunger so to seals the areopress. The air pressure will keep the water in the areopress
Have you read the manual? You can easily make 4 cups at once.
So I just tried the coarser grind you recommended and my god did it make a difference. You guys are my coffee gurus
Coffee Gurus at your service! Glad you liked the recommendation.
Always read the comments before hitting PLAY. This way we never waste our time if not needed. Thanks to the comenters below.
You can easily make two to three cups - I have a small carafe I press into that holds two cups - I measure out enough coffee for two and it’s perfect
Yeah, add extra ground and run the first batch of water like a pour over then press the rest. There's a video on UA-cam showing one method.
cool vid! would recommend a double blind protocol at very least if u do it again.
They have a new"travel" version.
The paddle? That is another part of the briliiant design that is the perfect length so it wont scrape the bottom with the paper filter but still agitate the coffee AND it rests in the brewer without toppling it over or leaning on one side like a spoon might.
IMO, the best invention ever in the coffee industry.
Coarser grind? With the Aeropress I get a grapefruit like acidity on some coffees that I'm not fond of.
I do use a coarser grind than what I used to for a V60 and prefer it over the usual medium fine grind.
My teaspoon does the same!
Surely this is all dependent on brew time, water temp, roast, etc? More info needed here please.
Be nice to see some figures on the recipe ( brew ratio) you use and on where your at in defining medium fine, and course grind. I believe the original instructions from aero press indicated a setting of 17 on a Baratza grinder. I realize there’s all kinds of different grinders and different settings, but it would still give a bit of insight. Aero press instructions also indicated a water temp of around 185 F, which I thought was very surprising to be that low. Lastly, the bloom & steep time for a courser ground coffee. would give a good reference for a starting point.
Getting mine tomorrow. My mill is currently set for drip coffee. I think I'll start with that grind.
And after 2 weeks I tried coarser and finer and are coming back to drip coffee grind.
What was your coarse grind receipy?
It's great to see you guys enjoying your brew ☕☕☕ Great video♨ You inspired me to go and experiment a little bit more with the AeroPress! Happy Brewing🔥🙌
Happy Brewing!
Would you not over extract if you use a medium fine grind and the inverted method? I thought you were supposed to grind course for that
I used a metal filter for a while... For this I kept going finer and finer grind, just to stop the water from flowing right through. But then I get fines flowing through... Takes a while to find the right size. Also if I can be fast and get the plunger in, it helps slow the water from just rushing right through. Paper filter is better, but I am a tree hugger so I only use them once in a while, I also rinse and reuse them a few times
I drink three 10oz mugs (americano style) per day and use one filter per day. I just like the convenience & easy clean up of making one cup at a time with the aeropress.
It's fascinating how there's like a million ways to make coffee with this thing and no consensus on what actually is best. What I would find interesting is that if you have 1 person specifically judge, can you derive a procedure that is optimal for that person's preferences, or will there be multiple vastly different routes to make a cup of coffee that the individual will not be able to distinguish one as superior?
Pro tip: you can reuse your paper filters. Just rinse them after use. I use mine for a whole week before I toss it.
Thanks. I wouldn't dare a week, but one filter a day sounds like a plan. :)
@@Grobbekee Give it a go. After hearing that the maker of aeropress used a filter 100 times, I decided to try a month to see what happened. After a few days you'll need to push harder, but even after a month I didn't have any problems.
For clarity, I make one 600 ml coffee every day, and rinse the paper filter before and after each cup is brewed. I always use the filter the same direct. I don't know if it would make any difference pushing through one way one day, and the other direction another day, but I'm just telling you what I do. I've noticed no change to the filter's appearance or flow rate after the first 10-12 days.
I usually go about a day and a half on a filter which is about which is about 10 cups . It starts getting hard to push
With some experience now I can say that for me the taste gets worse after about 5 cups or so.
... how about toilet tissue🤣😂🤣...
Thanks guys, very helpful for this coffee snob newbie.
Thanks for watching, Nicolai!
Yeah bruh I watch people drinking green straws and inside my head says I’m way better then them. Lol
Where can I get that crema mug?!
Smoother because you actually extract less coffee from the grounds .
This is just a theory but these beans might contain some slowly extractable taste material that masks some faster extracting good tasting material. In that case more extraction means less taste after the point where the goood tasting material has finished extracting
That is an excellent theory!
Be good to test with multiple beans
But if you’re wanting to achieve the most espresso like end product, should you still do a coarser grind?
But you need a lot of pressure to pass all that water in so little time to not over extract, it's impossible to achieve that just by hand. The finest I'd go is moka grind.
Just thought I would give this coarse recipe a try, I have been doing finer and 18g previously, and straight off a excellent cup of coffee. Thanks looks like this is my new recipe for now.
ua-cam.com/video/3O4xFg-mC6I/v-deo.html
Where's the mug used in the mug from?. Somehow a mug with Crema written on it seems like peak Coffee obsession and I want it.
Hey, Ram!
Crema is a digital product agency based in Kansas City, MO.
We all work there, and every other Friday we create videos like these on this channel to support an app we're in the process of building.
Are you located in the US?
@@cupcupapp5289 Ahh That sounds great.
Unfortunately, I'm based in Brighton, UK.
Organic chemistry tiled wall in background - any known compounds?
This guy is cool. Very cool.
Is "Coarse" coarser than drip or coarser than espresso, like adler it prefers?
Coarse in this case refers to relative coarseness on a grinder. Closer to French press than espresso.
Doblo Fiber I use the same grind for French press and aeropresss, which is a French press-ish grind-I have it two clicks finer than full French press on my burr grinder.
Best espresso recipe with aeropress by far:
18,5 grams (13 clicks)
60 grams water
Inverted method
20 second stir
2 min steep
Flipover and press harder than normal (not too hard)
Water temperature?
Prismo filter for the win!
I make concentrate in my Aeropress. Using 40grams of coffee then filling the vessel full of water, I get 4 cups out of that. One serving of concentrate is about 40grams, and I add 150ish grams of water to make a cup of coffee.
It has made for a much more enjoyable experience, I only have to make one batch per day instead of several.
Does it not get stale quickly?
@@rubenproost2552 I had certainly wondered about this, and I find that it doesn't. I've used it one day later, even two, and I can't tell a difference. It is work a try.
I've also updated the recipe, I know still use 40 grams of coffee, but instead of four I make three cups from that. So that is a ratio about 40grams for 700ish grams of water.
I might try this in a pinch if family are ever allowed round... What at the other recipe variables? Stirring, brew time etc.? Thanks
But if you watch creator Alan Adler's videos, he def. discourages filling the Aeropress to the top with water to make a larger batch. Watch starting at 4:25 of "Brewing with Inventor Alan Adler" on UA-cam. He says pressing less water though the puck makes a "sweeter cup of coffee", as opposed to pressing the whole tube of water through.
@@yankees6970 He does say that. I've tried it every which way, many times, and I can taste no difference. One thing I like about the Aeropress is that it a wide latitude of making a very good cup of coffee.
The things I've found that does affect taste is freshly ground coffee(which makes the biggest difference with all methods), and grind size. Once I dialed in grind size for the Aeropress (for me), it almost doesn't matter what I do. And I do find the taste very nice with the Aeropress, compared to other methods. I have a good drip maker, a Bonavita, and it will vary a lot with minor changes, or for no apparent reason.
So rookie! love it at the same time
When did using paper become bad for the environment. It is a renewable resource. You do realize that they have to dig that metal out of the ground and then they have to smelt it. I do realize that everyone claims that metal is somehow better for the environment in every video I've ever seen.
You can't make sense out of nonsense.
Something that is “bad” for the environment doesn’t mean it’s always toxic or hazardous. Switching to metal means less waste since you aren’t going through 1-2 filters per brew depending how you brew. Sure they decompose but like I said the entire point is to reduce waste, and it saves you money since you aren’t buying more filters every time you run out.
@@mannycooli What waste. I've been using the same 500 filters for the last 4 years. That's about 2 ounces worth of paper. If that. And I use it daily.
@@jaywhyeff3797 You are right, it is a waste of time worrying about somebody cutting it down a tree to make paper. It's not as if anybody is really willing to give up those things. Just a bunch of virtue signalling.
Yeah, metal is a less renewable resource, and a waste of a small paper leaf for 1-3 cups of coffee is almost nothing. That being said, I absolutely love metal filter for certain american coffees and darker roasts. Being able to choose the best filtering for whatever beans you have is what makes aeropress so efficient - and efficiency means you can use less beans per cup, which is certainly good for the environment (and your sleep!)
I just use the larger Aeropress and treat it exactly like any old press pot. No need for watering down calculations.
the inventor himself said not too fine. not espresso fine, just somewhere in the middle of espresso and drip grind.
How many discarded aeropress paper filters will it take to destroy the planet? Should the government get involved? Should Congress hold hearing?
Someone call Greta!
Since somebody always needs a christmastree, chemicals for bleach for paperproduction and so on .... don't just but it down to "its just a filter.".
As Adler suggested you can reuse these paper filters I'm using my second one since September with one cup a day. On the other hand it is the fraction of a size of a v60 filter. And it's also healthier than the metal filter. Have you ever thought about the energy consumed while manufacturing a metal filter?
@@horvathpeti84 I'm keeping a tally of how many times I can use one filter, I'm over 20 times now and no sign of slowing down.
Truth B Known ... and how are the Russians involved…❓❓❓😎
Good to know!! Looking forward to trying this when I receive my Aeropress 🙏🏼 thanks guys ;) enjoying your content!
Arguing about the waste of paper filters, something completely compostable and the amount of paper per cup being minimal always seems silly to me. It's not even worth expending the mental energy worrying about this when there are so many other factors that are much more wasteful than a paper filter for your morning cup of coffee. If we really wanted to go there, let's talk about the chemex papers and how much larger and thicker those are, but then again, let's not, for the same reasons i mentioned.
I've tried 4.... Doesn't work....two at once tops
Interesting ...
How did I find this shot?!
I'm about fed up with bland tasting with fine or medium fine gind.
Then out of desperation I just winged it for something new. For taste.
So my hand grinder has a dial. 0-1 full turn is med fine. Did that for 30 second.
I've never went over 1.5 turns.
But I did go to 2 turns at 30 seconds.
So I have 2 kinds of grinds.
I should of just went with what u guys had. Full course grind. So I had the 2 and it was rather good. Better than fine grind.
So my new game is course grind coffee.
Also it really goes through the press easy. So might want to let it sit a bit. It's much better taste than find grind.
Who drank my coffee.? That went down fast. Midnight drink 12:26am. Full moon sleep like a log. Zzz
A blend of coarse & fine grind, then stir w paddle for 10 sec.
Peter MacDonald haha then buy a blade grinder. You’ll get that same shitty blend you just recommend. Lmao
I can't take me eyes off that guy's earlobes flappping about like Dumbo.
Lost me at 'forgot the paddle'.
Hmmmm interesting
I imparted no information from this video. You don't give water ratios, coarseness, steeping time. Nothing. I doubt you even made two cups separately. This was the second video from you guys I watched and its the same pattern.
35 grams of coffee for 1 cup is ridiculous and not practical for everyday drinking.
Show us the coffee in the cup next time please. Lotsssssss if talking. Music too loud during extraction. Crema or no crema?
This video is terrible. 7 minutes video titled "COARSE Ground Aeropress? Game - changer" 0 minutes showing the grin or tips on achieving it.
I am ashamed to say I've never used an Aeropress.
Blasphemy!
How about you give me YOUR recipe... THEN I'll give you mine. #smh
JFK
you didnt show anything.... the grind, nope. the recipe, nope. anything else useful to this video? nope.