How to brew with an Aeropress: The Jonathan Gagné Method | Coffee Brewing Tutorial | Steady State

Welcome back to our Home Brew Tutorial Series. Today, we're showing you how to brew with an Aeropress using the Jonathan Gagné Method.
For more information on Jonathan Gagné and his method, visit coffeeadastra....
This process is much longer than the inverted method we showed you last week and requires some additional equipment that doesn't come with your Aeropress. To attempt this brewing method, you will need the Fellow Prismo attachment, which you can purchase here at the link below or in our cafe... fellowproducts...
You'll need:
Roughly 15 minutes
Around 250ml of 210F water
About 18g of your coffee of choice (medium-fine grind)
An Aeropress
The Fellow Prismo
Coffee Grinder
The benefit of this method is that you'll add about half of your water into the Aeropress before your coffee. This helps to wet the grounds out more quickly and evenly, which helps to create a higher rate of extraction and a little sweeter, smoother cup of coffee in the end.
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[@jackowen4856]

Great video and I’ve always personally found my best best cups to come from a longer brew time also 👍👍

[@j.st.8037]

Nice job unpacking the longsteep. Gagné's updated version of this prep no longer calls for the mid-brew swirl, by the way. Anyway, in my experience, this method is particularly suited to inherently juicy coffees. For ultralights, and generally more delicate and floral stuff, I prefer lower EY brews achieved via hand pours w/ bypass drippers.

[@RoninDosho]

Even though the “upspeak” was difficult to listen to, the information was clear. Gagne’s technique produces a very good cup, of coffee.

[@Nanook6]

Thank you!!

[@andychacko]

Very nice brew. I might not have got the best results because I used the inverted method for the first minute and two regular aero press paper filters. I turned it the right side up after a minute or so, but it might have agitated the coffee grounds more than recommended.

[@steadystateroasting]

I like the double paper filter method myself! Didn't want to put too much info in there ;)

[@georgemarkaryan6941]

Using the Fahrenheit scale to describe water temperature just does not make any sense when the Celsius scale was created exactly around key water temperatures.

[@supercanardo]

Especially as everyone uses grams for the coffee and for the water! 😂

[@emilpietras4428]

Please answer for the previous question, we need grind size

[@steadystateroasting]

Unless you have something to actually measure your grind size its all irrelevant. But I will say "medium/fine"

[@Wings_nut]

Same 210 deg F water temp regardless of roast? What about hotter for light roast (like 100 deg C) and cooler for dark roast (85 deg C) Thanks

[@steadystateroasting]

Hey Michael, I always start with 210 water and adjust from there. You will be able to extract more solubles with hotter water (generally speaking) and thats usually the main goal, except for dark roasts. I don't know how to brew actual dark roasts!

[@tommyng3609]

What is the recommended grind size of coffee?

[@steadystateroasting]

It really depends on the coffee you’re using. We say to aim for a medium-fine

[@matthiasannaberger2469]

Wait. 125g and another 125g of water is not about 200g of water.

[@balalalala13]

Why?

[@steadystateroasting]

why not?