UPDATE... I changed the water temp to 200F temp and used TWW classic water formula at competition and I advanced up to the Semi-Finals with this recipe. In the semi-finals I felt good but ended up in a tie. The competition called for the 4th judge to decide in a tiebreaker and they picked the competitors cup . So grateful for the experience... and hungry for the next one!
The MC wasn't the decider, it was the 4th judge who was one of the first 3 judges before the break. Thought you did great and was cool to see you in person!
@@KyleRowsell ya up until the break I wasn't sure how they would handle a tie breaker, and then I had a moment to ask a judge and they said there's a 4th judge but an MC could be the 4th if they weren't around (they did get to be around at every time though) which I thought would be a bit unfair and give a random result. The only thing I thought they could have improved was having the 4th judge drink through all the temperature changes rather than at the end and only tasting the one temperature profile available in a quick manner
I call that stir stick thing a paddle... looks paddle like to me but beaver tail sounds awesome... I'm excited for this recipe. I'm definitely gonna try it out this weekend.
Kyle Roswell Aeropress Competition Recipe 2022 Toronto Aeropress Runner-Up Steps: 1. Boil Water 200°F 2. 18g Ground Coffee 3. Two Aeropress Filters 4. Add Ground Coffee 5. Ensure Flat Bed 6. 60g Bloom. Agitate 10 back & forth motions. 7. At 20s. Fill to 225g 8. Stir. Wait to 2:45. 9. Stir 10s back & forth. Press for 0:45-1:00 10. Cool by pouring between 2 carafes, swirl and serve
Hey Kyle, I make your recipe for my best three judges (my wife, my daughter and myself) and definitely is a winning recipe. I felt an accepted strong flavor with even sweet taste notes. Very delicious! And what I like most about it, is that it was well thought made. I mean, each step had a well thinking reason to be made, and that’s why I think it got the great result it got. Congratulations my friend and honestly I think you should not change it too much at all.
Dude, runner up and it was a tie?? That's insanely good, congrats. Really looking forward to trying this recipe! Love the positivity from your videos as always.
I just tried this recipe as dictated from your video. I screwed up and overpoured during the bloom phase but still came away with a pretty remarkable cup of coffee.
Great video. Definitely important to note about the swirl! I wrote a paper about the cone that forms at the bottom of the aeropress after a swirl and it’s really significant. It massively elevated my coffee game after switched to stirring!
Wow just tried this recipe for the first time and it came so much better than my previous aeropresses (using a more "traditional recipe). Whereas those were thin and underextracted this is so much fuller and more complex. Thank you!
For those worried about prolonged hot water contact with plastic leaching with the regular Aeropress, theres a fantastic solution I've been using with stellar results with an alternate brewing method using the original Aeropress. So simple and it's actually way more efficient than the regular way using a lot less grounds to get the same strength coffee. So simple, just boil enough water as if you were brewing to the 1.5 or 2.5 mark in the Aeropress but instead of putting it in the aeropress, just add about 1/2 to 3/4 scoop of grounds to a glass or stainless cup or 12-20 oz milk frothing pitcher and add the boiling water to the same vessel. What you're doing is brewing outside of the Aeropress in a non plastic container. The beauty of this method is you can leave the coffee brewing as long as you like and let it cool down to room temperature and get maximum extraction without bad flavors. Then after it has cooled, pour it into the Aeropress and press the cooled coffee. What you've made is a cooled down strong espresso type shot that had only a few seconds of contact time with the plastic. Now you just boil some water to add creamer to or steam some milk to dilute and bring the coffee back up to hot drinking temp. Seems to taste just as good as Brewing the regular way to me, if not better. The verdict is still out on that and I need to do more trials with various types of coffee. You can also use this method to Brew several batches in advance and store in the fridge for coffee concentrate always ready to use.
Great recipe! I tested this side by side with my previous method (which I've been using for years) for a couple of weeks, and I'm getting consistently better results with this recipe. I'm officially switching over. I tried a few variations, because I could not account about why some of these steps should make a difference, but so far I'm getting noticably worse results without any step that I tried to take out or change. This seems very well fine-tuned...
I have a v60 at home which I absolutely love. And an Aeropress in my office, mainly for convenience and being able to use the regular hot water boiler in the breakroom. I did not want to have another v60 setup with a separate gooseneck kettle at work. I have been having trouble dialing in the AP as the same coffee in a v60 tastes so much better to me. I had tried many different recipes on UA-cam and Reddit and it just wasn't hitting the spot for me. I was on the verge of selling my AP setup. However, after watching this video and trying the recipe (which made really good coffee!), I've gained some trust in the AP and have decided to keep it and work on my technique and workflow. Thank you!
I just brewed myself a cup using this recipe now. Really nice. Ended up using a medium roast for it so I wonder what a lighter roast would be like. Thanks for the recipe! (and congratulations on reaching the semi finals!)
After watching several of these Aeropress competition videos, I am convinced that the competition rules/restrictions prohibit the brewing of the perfect cup of coffee. By restricting the amount of coffee and the brew time, it limits some of the variables that the brewer can manipulate to get great results. The video that I would like to see is the one that gets the best results without arbitrary restrictions. Sort of replicating what I can do in my kitchen to maximize my drinking experience.
Just tried this recipe on a medium roasted washed Peru and the chocolate qualities came through very nicely! Maybe a touch astringent so I might try adjusting my grind setting but I love what you did here!
Great recipe! I had a similar one with which I wanted to compete in the Colombian Aeropress Championship double stir would definitely get that extraction up! Thanks for the recipe Kyle!
First off I have an Aeropress and I love it......I would bet anybody in a blind taste test you couldn't tell the difference between these champions recipe/techniques.
Did you just call the stir stick a beaver tail? I’m really not sure how you get any more Canadian. Love it and love the recipe, thanks for the details!
Really enjoyed this recipe. I was already getting great flavour out of this washed Indonesian Java, but the mouthfeel and texture was totally transformed with this recipe.
200 is what I ended up on before reading you changed that too, this has quickly become my go to recipe, almost comes out like a pourover. I drop it to 193-195 for darker roasts, and tend to use one metal and one paper filter. Easy to notice the changes temperature and grind have, I tend to start with my pourover grind and adjust from there, fantastic results from a blueberry-forward Ethiopian and even consistent results with this sumatran I love (which is touchy and likes to taste boring unless you get it just right)
You mentioned something interesting (maybe) about preventing the liquid coming out the sides when pressing the plunger; one of my problems when I first tried learning to use AeroPress was this liquid coming out the sides. I found finally that NOT PRESSING PLUNGER FAST was my answer.
Really excellent recipe, thank you Kyle! I have a semantic question for you. Why are different techniques of brewing coffee called “recipes”? Since the ingredients don’t change (hot water and coffee grounds), wouldn’t it be more accurate to call them techniques? I’m a neophyte in the coffee world, so please forgive my ignorance if there’s an obvious explanation or this is simply an established element of coffee culture that I’m unaware of. Thanks again and looking forward to ordering my first bag of September Coffee!
I just did it, I lowered the temp because of my darker roast and it was amazing 🤩 so sweet and flavorful, I’ll try to follow your temp with lighter roast
I have the same question! I bought X-Pro two weeks ago. Absolutely love it. It would be so cool if you can share some settings with us! (This receipt and your V60 receipt). Thanks!
Thank you for sharing! I would appreciate if you prefaced your recipe with some info on which coffees would benefit from it, and what you were looking to achieve. Thanks again.
I would have loved to but it was dialled in for this coffee which I wasn't aware of it's origin or process at the time. I could only guess. But higher elevation coffees that typically lack sweetness in favour for acidity would benefit from this cup.
So mainly what you say is that the cooler brew is better than the freshly HOT brew. This seems to happen. I am unsure the scientific support for it but I have found something this way: Fresh hot brew, no matter by aeropress or pour-over method, may have unimpressive (not always) flavor at first, but becomes richer, and richer... as it cools. Sometimes, increasing sweetness comes along with this increase in flavor richness.
Simply you are just not good at tasting stuff when it's very far off from your body temp. This happens both ways. Both stuff that is too cold or too hot you can't taste that well. This is why I think people that grew up with bad coffee always prefer it super hot, because they tasted how bad it is when it cooled.
@@TheSupernitro6 In the first part, do you mean ME, or does that go for many people? For the second part, what quality coffee you grew up with, not matter. Good coffee will have good flavor and bad coffee will have bad flavor. Some coffees, not all, when hot may yet allow the flavor to come through; but just that I HAVE BEEN FINDING that upon cooling , whatever the individual brews's tendency in flavor, becomes richer, and sometimes sweeter. I even find that a brew cooled to the surrounding temperature, like 65 degrees F, still has good flavor (if it was a good quality coffee done right).
@@10floz30minutes Chemical equilibriums (two-way reactions) can depend on temperature, so it's possible that the chemical makeup of the brew actually changes as it cools. It also may be simply a function of time with a one-way reaction taking place post-brew. Another one - if there's any dissolved CO2, it will reduce with time too. Brewed coffee definitely changes as it rests, and reheating does not restore the original flavour. The change over a long time is generally considered to be an unpleasant stale flavour, but maybe after just a few minutes it improves.
Just tried this technique with an El Paraíso (Lychee Y-05) - Colombia coffee from Greater Goods Coffee in Austin, TX. It blew my mind! So sweet, juicy, and vibrant! This will be my new default aeropress method. Thanks Kyle!
Being able to attend was cool. It's a cool format for how it's judged. I imagine the deciding factor being everyone's recipe is the water formula to help you stand out vs others.
I believe so! I was surprised how long judges took to decide but also appreciated the detail and care they put into putting the winner into the next round.
It is alrearda past 11p.m. in Finland but watching the video made me want a good cup of coffee. The recipe looks a bit complicated but hopefully it is a worth at least trying. Thanks for sharing
I guess you're using two filters to actaully minimize the leaking of coffee over the time, rather than have a cleaner output, right? I always tried to do the reverse method to avoid leaks, but this is such a simple trick and less "accident prone". Thank you Kyle!
made this twice today, using a Kenya Mugaga (not my favorite if I'm honest) from happy mug roasters and the #4 Barista Hustle Water Recipe. i can FEEL the high extraction, but it also has great clarity; i do want to see what using just one filter will do, and i went middle of the road between aeropress and pour over grind, so i want to mess with that a little too. i love high extraction, so over all this is a great recipe to tweak the grind setting to fit each coffee. now i can't wait for my new coffee to come in next week. well done sir, and congrats of making it to the top of semi finals.
2 basic questions: 1)Why put the plunger on while it sits brewing? Is it to hold the temperature? 2)If I wanted to drink this at a cooler temp, can I just remove, say, 100 grams of the water and instead put 100grams of ice with my brewed coffee into a shaker and strain it out?
Tried this three times with mixed results. Each time the problem was the water dripping out too quickly. By third time, getting very close to espresso setting on Baratza Encore (not my main espresso grinder). Seems like the grind is key to getting any improved extraction from this technique, as it is with espresso. 'Finer than V60' leaves a lot of room for failure.
Followed to a T with Stumptown Holler Mountain. Quite pleasing but a little dry finish. What would you suggest I tweak to remove this dryness? I have just begun my journey and it is overwhelming. Thank you for the info!
Sweetness comes from extended extraction times? Counterintuitive. I'll try it, but I'm skeptical. I use this same technique but I do not let the water sit on the coffee, and I get plenty of sweetness. I use 21 g of coffee. One filter.
Juste done the recipe with to deferent coffee one from Kenya by la cabra and à other from Guatemala also by la cabra. Verdict i used the updated water temp 93c with tww original it produce à well balance cup when cool down to 55c for the juges. I Will try to bring the total amount of water down because i would like more texture and more boldness. I Will also try to ajust grind size to reflet my objective Overall your recipe is in my competition booklet well done sir ;)
Seems like a decent recipe. However especially for championships, I've preferred using a bypass brew with an Inverted AEROPRESS since I feel it just bumps up the clarity. So I would normally go something like 18g coffee, coarse grind(Around 27-29 clicks on Comandante or 13 on EK) + 100g water for the first pour, stir back and forth 5 seconds and cap the AEROPRESS. Wait 1 min 30 secs and start to press till 1:55. Dilute upto 155-160g depending on your preference.
Can somebody please tell me, if I follow this recipe, what would be the good grind setting. I am always confused in that, because I don't have a hand grinder, I have a Baratza Encore. What is the ideal Encore setting for this?
Going to be my morning brew tomorrow, pretty straight forward considering how convoluted some of the competition recipes are. Oh and what about the grind size btw? Give or take range for the Q2 Heptagonal would be very much appreciated 😄
Thanks Kyle for sharing, just a question, do you think change something if use same receipt but inverted AP with 1 filter? i tried and i didn't find difference, but i'm new newbie on AP, sorry
I have a jmax that I use for espresso, but I want to get a more dedicated grinder for filter. Would a kingrinder k6 be a step backwards compared to my jmax or a good compliment? I’ve thought about the zp6, but the price is a bit more.
Did Cometeer make an exception to ship to Canada for the sponsorship or are they considering entering the Canadian market? I've been really curious to try it but last I checked they were still US only. Looking forward to giving your competition brew a try
![[키즈댄스 샤인댄스] 파워풀한 로하의 댄스 커버(with.태길T) G-DRAGON - POWER DANCE COVER](http://i.ytimg.com/vi/zytp5lVN6ug/mqdefault.jpg)
UPDATE... I changed the water temp to 200F temp and used TWW classic water formula at competition and I advanced up to the Semi-Finals with this recipe. In the semi-finals I felt good but ended up in a tie. The competition called for the 4th judge to decide in a tiebreaker and they picked the competitors cup . So grateful for the experience... and hungry for the next one!
The MC wasn't the decider, it was the 4th judge who was one of the first 3 judges before the break. Thought you did great and was cool to see you in person!
@@_-JR01 Ah thanks for the correction! didn't realize that! either way... such a great experience!
Congrats on the Semi-Final placement!
@@KyleRowsell ya up until the break I wasn't sure how they would handle a tie breaker, and then I had a moment to ask a judge and they said there's a 4th judge but an MC could be the 4th if they weren't around (they did get to be around at every time though) which I thought would be a bit unfair and give a random result. The only thing I thought they could have improved was having the 4th judge drink through all the temperature changes rather than at the end and only tasting the one temperature profile available in a quick manner
I call that stir stick thing a paddle... looks paddle like to me but beaver tail sounds awesome...
I'm excited for this recipe. I'm definitely gonna try it out this weekend.
Kyle Roswell Aeropress Competition Recipe
2022 Toronto Aeropress Runner-Up
Steps:
1. Boil Water 200°F
2. 18g Ground Coffee
3. Two Aeropress Filters
4. Add Ground Coffee
5. Ensure Flat Bed
6. 60g Bloom. Agitate 10 back & forth motions.
7. At 20s. Fill to 225g
8. Stir. Wait to 2:45.
9. Stir 10s back & forth. Press for 0:45-1:00
10. Cool by pouring between 2 carafes, swirl and serve
Good man, thanks!
Any extra inputs on grind size? "Finer than v60" is a huge range.
Hey Kyle, I make your recipe for my best three judges (my wife, my daughter and myself) and definitely is a winning recipe. I felt an accepted strong flavor with even sweet taste notes. Very delicious! And what I like most about it, is that it was well thought made. I mean, each step had a well thinking reason to be made, and that’s why I think it got the great result it got. Congratulations my friend and honestly I think you should not change it too much at all.
Love that! Thanks for the kind comment!
Just made this and it was so good. Absolutely bursting with flavour! Thanks for the talk through rather than a quick 30sec short showing recipe.
Dude, runner up and it was a tie?? That's insanely good, congrats. Really looking forward to trying this recipe! Love the positivity from your videos as always.
Thanks!
I just tried this recipe as dictated from your video. I screwed up and overpoured during the bloom phase but still came away with a pretty remarkable cup of coffee.
This is the best recipe Ive found so far, i didnt realize just how underextracted my brews were until trying this
What were you doing before?
Great video. Definitely important to note about the swirl! I wrote a paper about the cone that forms at the bottom of the aeropress after a swirl and it’s really significant. It massively elevated my coffee game after switched to stirring!
It’s a VERY underrated technique and reality.
Wow just tried this recipe for the first time and it came so much better than my previous aeropresses (using a more "traditional recipe). Whereas those were thin and underextracted this is so much fuller and more complex. Thank you!
For those worried about prolonged hot water contact with plastic leaching with the regular Aeropress, theres a fantastic solution I've been using with stellar results with an alternate brewing method using the original Aeropress. So simple and it's actually way more efficient than the regular way using a lot less grounds to get the same strength coffee. So simple, just boil enough water as if you were brewing to the 1.5 or 2.5 mark in the Aeropress but instead of putting it in the aeropress, just add about 1/2 to 3/4 scoop of grounds to a glass or stainless cup or 12-20 oz milk frothing pitcher and add the boiling water to the same vessel. What you're doing is brewing outside of the Aeropress in a non plastic container. The beauty of this method is you can leave the coffee brewing as long as you like and let it cool down to room temperature and get maximum extraction without bad flavors. Then after it has cooled, pour it into the Aeropress and press the cooled coffee. What you've made is a cooled down strong espresso type shot that had only a few seconds of contact time with the plastic. Now you just boil some water to add creamer to or steam some milk to dilute and bring the coffee back up to hot drinking temp. Seems to taste just as good as Brewing the regular way to me, if not better. The verdict is still out on that and I need to do more trials with various types of coffee. You can also use this method to Brew several batches in advance and store in the fridge for coffee concentrate always ready to use.
Great recipe! I tested this side by side with my previous method (which I've been using for years) for a couple of weeks, and I'm getting consistently better results with this recipe. I'm officially switching over. I tried a few variations, because I could not account about why some of these steps should make a difference, but so far I'm getting noticably worse results without any step that I tried to take out or change. This seems very well fine-tuned...
I have a v60 at home which I absolutely love. And an Aeropress in my office, mainly for convenience and being able to use the regular hot water boiler in the breakroom. I did not want to have another v60 setup with a separate gooseneck kettle at work. I have been having trouble dialing in the AP as the same coffee in a v60 tastes so much better to me. I had tried many different recipes on UA-cam and Reddit and it just wasn't hitting the spot for me. I was on the verge of selling my AP setup. However, after watching this video and trying the recipe (which made really good coffee!), I've gained some trust in the AP and have decided to keep it and work on my technique and workflow. Thank you!
Maybe I’m late to the party, but I just followed this recipe and made what was easily the best Aeropress cup I’ve ever made. Cheers
I just brewed myself a cup using this recipe now. Really nice. Ended up using a medium roast for it so I wonder what a lighter roast would be like. Thanks for the recipe! (and congratulations on reaching the semi finals!)
Glad you enjoyed it!
Doing this method made me realize I've been under extracting my previous coffee. Thank you!!
Made an excellent cup of medium with citrusy notes
Bookmarking this for my future cups
Thank you
Thanks for sharing, as a first time competitor I wanted to know everybody else's recipes so badly!
My pleasure!
Thanks! Did an uninverted AP first time in last couple of years. Got a nice cup indeed.
Rarely use my AeroPress these days.
Followed your process pretty closely and made a good cup.
Thank you
You are very welcome!
Can't wait to try your recipe out! Btw, I'd call the stirring thing a paddle.
Let me know how you like it!
Great cup. This will be my daily driver for the aeropress as it comes close to a pour over :) Thanks!
After watching several of these Aeropress competition videos, I am convinced that the competition rules/restrictions prohibit the brewing of the perfect cup of coffee. By restricting the amount of coffee and the brew time, it limits some of the variables that the brewer can manipulate to get great results. The video that I would like to see is the one that gets the best results without arbitrary restrictions. Sort of replicating what I can do in my kitchen to maximize my drinking experience.
Just tried this recipe on a medium roasted washed Peru and the chocolate qualities came through very nicely! Maybe a touch astringent so I might try adjusting my grind setting but I love what you did here!
If astringent adjust grind accordingly!
Great recipe! I had a similar one with which I wanted to compete in the Colombian Aeropress Championship double stir would definitely get that extraction up! Thanks for the recipe Kyle!
Thanks for watching!
Tested this out....Its really good! Amazing how versatile the Aeropress is. Its the ultimate travel and daily brewer IMO
It truly is!
First off I have an Aeropress and I love it......I would bet anybody in a blind taste test you couldn't tell the difference between these champions recipe/techniques.
Did you just call the stir stick a beaver tail? I’m really not sure how you get any more Canadian. Love it and love the recipe, thanks for the details!
Yes I did 🇨🇦
Can’t wait to hear more. Just bought my Aeropress.. waiting for it to come. What coffee should be best for Aeropress at what grind?
Love the back and forth explanation, totally make sense! I usually stir, will try moving the stirrer back and forth next time.
Try it!
Really enjoyed this recipe. I was already getting great flavour out of this washed Indonesian Java, but the mouthfeel and texture was totally transformed with this recipe.
200 is what I ended up on before reading you changed that too, this has quickly become my go to recipe, almost comes out like a pourover. I drop it to 193-195 for darker roasts, and tend to use one metal and one paper filter. Easy to notice the changes temperature and grind have, I tend to start with my pourover grind and adjust from there, fantastic results from a blueberry-forward Ethiopian and even consistent results with this sumatran I love (which is touchy and likes to taste boring unless you get it just right)
You mentioned something interesting (maybe) about preventing the liquid coming out the sides when pressing the plunger; one of my problems when I first tried learning to use AeroPress was this liquid coming out the sides. I found finally that NOT PRESSING PLUNGER FAST was my answer.
Really excellent recipe, thank you Kyle! I have a semantic question for you. Why are different techniques of brewing coffee called “recipes”? Since the ingredients don’t change (hot water and coffee grounds), wouldn’t it be more accurate to call them techniques? I’m a neophyte in the coffee world, so please forgive my ignorance if there’s an obvious explanation or this is simply an established element of coffee culture that I’m unaware of. Thanks again and looking forward to ordering my first bag of September Coffee!
The chemaer works fabulous for adding air to the brew 💯🙂
congrats on the semifinals. is the total volume 225g H2O add or 285grams (60 + 225) ? i wasn't sure if you zero'd out the tare before the second pour.
225 total!
@@KyleRowsell ah. Thanks 🙏
Just did this recipe with a medium roast Costa Rican. I used 5.0 on a K-pro. It was delicious. Thanks for sharing!
Glad to hear it!
Will try this recipe today. Thanks for sharing the Kplus setting 👍
I just did it, I lowered the temp because of my darker roast and it was amazing 🤩 so sweet and flavorful, I’ll try to follow your temp with lighter roast
Congrats on the result.
Mmm My new AP recipe , now I just need to play sound to find that optimum C4 grid size…..
your recipe is a winner recipe for me, I learnt a lot. Thanks!
Getting my aeropress in a few days' time, thank you 😊!
Have fun!
Hey Kyle, just ordered my new x-PRO, what grind settings do you recommend for this, and also for a standard 15g v60? All the best!
I have the same question! I bought X-Pro two weeks ago. Absolutely love it. It would be so cool if you can share some settings with us! (This receipt and your V60 receipt). Thanks!
This is a great recipe!
I made it this morning with a very fruity anaerobic natural using the updated 200° water - crazy sweetness!
Fantastic!
I am wondering how the competition went! I know the coffee would be delicious.
On a side note, I am out of speciality coffee for a week now!
Thank you for sharing! I would appreciate if you prefaced your recipe with some info on which coffees would benefit from it, and what you were looking to achieve. Thanks again.
I would have loved to but it was dialled in for this coffee which I wasn't aware of it's origin or process at the time. I could only guess. But higher elevation coffees that typically lack sweetness in favour for acidity would benefit from this cup.
@@KyleRowsell Cool! I'll give it a try with some Peruvian coffee I have.
Loved seeing you there and watching ya compete
SO good seeing you friend
Thank you for sharing w us! I will be adding this to my already tested recipes!
Do it!
I achieved great results with this recipe, to the extent I'm abandoning my v60, and my kalita.
So mainly what you say is that the cooler brew is better than the freshly HOT brew. This seems to happen. I am unsure the scientific support for it but I have found something this way: Fresh hot brew, no matter by aeropress or pour-over method, may have unimpressive (not always) flavor at first, but becomes richer, and richer... as it cools. Sometimes, increasing sweetness comes along with this increase in flavor richness.
Simply you are just not good at tasting stuff when it's very far off from your body temp. This happens both ways. Both stuff that is too cold or too hot you can't taste that well. This is why I think people that grew up with bad coffee always prefer it super hot, because they tasted how bad it is when it cooled.
@@TheSupernitro6 In the first part, do you mean ME, or does that go for many people? For the second part, what quality coffee you grew up with, not matter. Good coffee will have good flavor and bad coffee will have bad flavor. Some coffees, not all, when hot may yet allow the flavor to come through; but just that I HAVE BEEN FINDING that upon cooling , whatever the individual brews's tendency in flavor, becomes richer, and sometimes sweeter. I even find that a brew cooled to the surrounding temperature, like 65 degrees F, still has good flavor (if it was a good quality coffee done right).
@@10floz30minutes Chemical equilibriums (two-way reactions) can depend on temperature, so it's possible that the chemical makeup of the brew actually changes as it cools. It also may be simply a function of time with a one-way reaction taking place post-brew. Another one - if there's any dissolved CO2, it will reduce with time too. Brewed coffee definitely changes as it rests, and reheating does not restore the original flavour. The change over a long time is generally considered to be an unpleasant stale flavour, but maybe after just a few minutes it improves.
Just tried this technique with an El Paraíso (Lychee Y-05) - Colombia coffee from Greater Goods Coffee in Austin, TX. It blew my mind! So sweet, juicy, and vibrant! This will be my new default aeropress method. Thanks Kyle!
So glad to hear it!
Being able to attend was cool. It's a cool format for how it's judged. I imagine the deciding factor being everyone's recipe is the water formula to help you stand out vs others.
I believe so! I was surprised how long judges took to decide but also appreciated the detail and care they put into putting the winner into the next round.
sounds amazing! I am going to request this at Starbucks tomorrow morning. I can’t wait to try it!
It is alrearda past 11p.m. in Finland but watching the video made me want a good cup of coffee. The recipe looks a bit complicated but hopefully it is a worth at least trying. Thanks for sharing
I think once you’ve done it, it’s surprisingly easy
Cool recipe Kyle, I'l try it for sure!
Is the grind size a little bit coarser than usual aeropress?
No I’d say finer
Excited to hear your thoughts on the X pro
Excited to share
I call it a paddle because like a paddle (as opposed to a spoon) it’s flat and you push back/forth instead of stirring.
No beaver Tail? Bummer
Good times, stoked for next year! ;)
see you there!
Thanks for sharing, its good to see your using the same grinder, having trouble picking a grind size what did you use for this recipe thanks
I actually used the Lagom mini during competition. But I believe I was at 1.5
I guess you're using two filters to actaully minimize the leaking of coffee over the time, rather than have a cleaner output, right? I always tried to do the reverse method to avoid leaks, but this is such a simple trick and less "accident prone". Thank you Kyle!
It's a bit of both tbh!
I'll have my Peaberry arriving soon. Will try this recipe with those beans
Let me know your thoughts!
made this twice today, using a Kenya Mugaga (not my favorite if I'm honest) from happy mug roasters and the #4 Barista Hustle Water Recipe. i can FEEL the high extraction, but it also has great clarity; i do want to see what using just one filter will do, and i went middle of the road between aeropress and pour over grind, so i want to mess with that a little too. i love high extraction, so over all this is a great recipe to tweak the grind setting to fit each coffee. now i can't wait for my new coffee to come in next week. well done sir, and congrats of making it to the top of semi finals.
Much appreciated Stuart! Thanks for trying it
2 basic questions: 1)Why put the plunger on while it sits brewing? Is it to hold the temperature? 2)If I wanted to drink this at a cooler temp, can I just remove, say, 100 grams of the water and instead put 100grams of ice with my brewed coffee into a shaker and strain it out?
Plunger on will create a vacuum to prevent the coffee from prematurely descending into the cup before it has had a chance to steep/brew.
Thanks for the tips man and well done in the comp
Tried this three times with mixed results. Each time the problem was the water dripping out too quickly. By third time, getting very close to espresso setting on Baratza Encore (not my main espresso grinder). Seems like the grind is key to getting any improved extraction from this technique, as it is with espresso. 'Finer than V60' leaves a lot of room for failure.
Followed to a T with Stumptown Holler Mountain. Quite pleasing but a little dry finish. What would you suggest I tweak to remove this dryness? I have just begun my journey and it is overwhelming. Thank you for the info!
Sweetness comes from extended extraction times? Counterintuitive. I'll try it, but I'm skeptical. I use this same technique but I do not let the water sit on the coffee, and I get plenty of sweetness. I use 21 g of coffee. One filter.
My nerd side wants to try out the aeropress now… thanks Kyle 😂😂 Informative and quality content as always! Cheers ☕️
Go for it!
the cooling from a hot glass vessel to a cold metal vessel is going to reduce that temp by nearly 1/3rd
Why did you drop the temperature? Was it because there was a different coffee for the semis?
Love this, Kyle! Thanks for sharing. Waiting for my Gen 2 burrs for the Ode to get in and then I’ll give this a whirl!
Let me know your thoughts when you do!
Wow. Just did this recipe and got TONS of flavour (and likely high extraction). I normally pourover at 12g to 200g, so this 18 - 225 kicked it up.
Glad to hear it!
@@KyleRowsell And love the googly eyes on your grinder!
Amazing job bro! Crushed it! Great recipe
Thanks Caleb!
I also use the X pro grinder, I’m new to aeropress, what grind setting do you use?
Side note - improving extraction isn’t helpful with bad coffee .
Tip - use the best coffee you can reasonably afford .
;)
I see you're using the 1zpresso x pro, what grind setting would you recommend as a starting point?
Would this recipe work best with a lighter roast? Or am I safe with good ol' Cafe Bustelo?
Just curious. If the rules weren't there, what would you do to get maximum extraction?
Check out my other Aeropress recipe video from last year
What grind setting do you typically use on the jxpro for aeropress?
I'll try your recipe tomorrow morning Kyle!!
Try it!
Juste done the recipe with to deferent coffee one from Kenya by la cabra and à other from Guatemala also by la cabra.
Verdict i used the updated water temp 93c with tww original it produce à well balance cup when cool down to 55c for the juges.
I Will try to bring the total amount of water down because i would like more texture and more boldness.
I Will also try to ajust grind size to reflet my objective
Overall your recipe is in my competition booklet well done sir ;)
Glad to hear it!
1ZPRESSO X-Pro seems to be a next hit. Looking forward for a review.
Soon! Stay tuned
Seems like a decent recipe. However especially for championships, I've preferred using a bypass brew with an Inverted AEROPRESS since I feel it just bumps up the clarity. So I would normally go something like
18g coffee, coarse grind(Around 27-29 clicks on Comandante or 13 on EK) + 100g water for the first pour, stir back and forth 5 seconds and cap the AEROPRESS. Wait 1 min 30 secs and start to press till 1:55. Dilute upto 155-160g depending on your preference.
Thanks for sharing
Can somebody please tell me, if I follow this recipe, what would be the good grind setting. I am always confused in that, because I don't have a hand grinder, I have a Baratza Encore. What is the ideal Encore setting for this?
Depends on the coffee! Every coffee is different and has different grind characteristics!
@@KyleRowsell Okay, I mostly drink dark roasts
What grinder did you use for this recipe?
Great video ☕️👍🏽😎
Going to be my morning brew tomorrow, pretty straight forward considering how convoluted some of the competition recipes are.
Oh and what about the grind size btw? Give or take range for the Q2 Heptagonal would be very much appreciated 😄
Glad to hear it. I mentioned in the video and showed a reference but go fine. Finer than filter but just above espresso.
@@KyleRowsell Completely missed that! gonna post an update after tomorrows brew!
I’m going to also try this tomorrow! Congratulations on the semis!
Just tried your recipe and it’s super delicious 👍🏼
Glad to hear it!
Thanks Kyle for sharing, just a question, do you think change something if use same receipt but inverted AP with 1 filter? i tried and i didn't find difference, but i'm new newbie on AP, sorry
You’re little pour move caused me to splash water into my phone’s speaker and short it out…this better be a damn good cup of coffee
I have a jmax that I use for espresso, but I want to get a more dedicated grinder for filter. Would a kingrinder k6 be a step backwards compared to my jmax or a good compliment? I’ve thought about the zp6, but the price is a bit more.
Sorry brand new to coffee so I don’t quite get the comparisons of how fun to grind . So what setting would it be on the Izpresso JX pro
❤Hi good morning, thank you for sharing
How do you measure the extraction percent?
Any idea what the grind setting would be on a DF64 gen2
Would you just double coffee and water measurements and follow same method for aeropress xl?
What grinder setting. mine is jx pro, maybe similar to yours.
Did Cometeer make an exception to ship to Canada for the sponsorship or are they considering entering the Canadian market? I've been really curious to try it but last I checked they were still US only.
Looking forward to giving your competition brew a try
This is a GOOD question. Send them an email! I hope Canada is on their radar. But yes I got these direct for the sponsorship
Would you mind sharing the grind settings for the jxpro?
I will try it tomorrow Morning, I will post it
Can’t wait to see!
where'd u get the coffee mug from?