At Home with James Bailey - Brewing with the AeroPress
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- Опубліковано 10 чер 2020
- There are no shortage of AeroPress brew guides and demonstrations available across the web. That speaks not just to the brewers ubiquity, but its popularity and versatility.
As abundant as the guides and possible approaches for making a cup of coffee with the AeroPress are, some are no doubt more consistent than others. Here, our Head of Quality showcases two oft-used techniques - regular and inverted - and begins exploring the impact of paper filters versus their mesh counterpart on taste and flavour.
As always, be sure to contact our Home Brewing Helpdesk with any coffee questions or queries you might have: betterbrewing@workshopcoffee.com
THE RECIPE:
- 600g of freshly boiled, clean, soft water.
- 16g of coffee, ground a touch finer than caster sugar.
- 2.5-minute brew time.
THE BREWER:
workshopcoffee.com/collection...
THE MUSIC:
'Elm' by Clever Girl
Thanks for the video. One thing to add - the stirrer that comes with the aeropress is specifically designed to be unable to scrape the filter in the normal method.
After quickly painting my white walls, floor, and kitchen shelves brown from an inverted aeropress mishap I tend to prefer the regular approach now.
Great video, James. Thanks for sharing!
Glad you enjoyed it, Jack - thanks for watching.
Wow what a useful video.
Glad you think so, Ed - thanks for watching.
Really enjoying the videos! Probably a silly thought but I thought inverted method was supposed to stay inverted throughout the brew time to prevent any coffee escaping. The Inverted method here starts out inverted and then you flip it to Regular?
I think he made a vacuum by depressing it before flipping it over? (Like when you put your finger atop a straw and that allows you to carry some drink to blow at another kid to goof around sloppily before worries about viruses and adult politeness set in.) That seemed like a long immersion time to me.
Tkiu
Thanks for this! Am I guessing right that you’re using the Wilfa Uniform here? What range of setting would you recommend for Aeropress?
Assuming you're doing a 2-minute steep , and brewing regular rather than inverted, we'd recommend using 23 as a starting point.
@@workshopcoffee9001 Interesting! I use the inverted method, didn’t know that it was a factor in selecting the grind size. Do you go finer or coarser?
As for time, I’ve been brewing for 1 minute the past months, but did 2 minutes previously. I’d guess that you go finer for a shorter brew time?
Thanks!
All other things being equal, what are the taste differences between inverted and regular method?
Excellent question - all else being completely equal, there's very little discernible difference in the taste. We favour the regular method for its reliability and lower risk of being knocked over.
You do a lot of stirring in the inverted one. It should increase agitation therefore extraction, shouldn't it? How did it affect that brew?
It might have marginally increased extraction but not massively. It will get to a saturation point around the solubility ceiling, and we don’t find that a few extra stirs negatively impact the cup.
Isn't caster sugar powdered sugar? That's as fine as flour if not finer! Do you mean granulated sugar?
No the powdered sugar is called icing sugar in the uk. Caster sugar is just a bit finer than granulated
@@phildawes1321 Watching UK James Hoffmann had set me on a search about these definitions and comparisons time and time again. This makes me want to buy Square Mile Roasters gind sample bag set, but it leaves out a few methods I'd want.