The world champ recipes are probably the least representative recipes using crazy beans that we will likely not have access to. Also ditching the scale will probably result in at least +- 2 grams which is a large margin of error; enough to ruin repeatability. A pretty egregious recommendation if you’re pursuing even and consistent extraction. You’ll probably have to ditch your scale if you keep pressing on it like that anyway 😬. And you didn’t even credit the baristas you were drawing inspiration from dawg, cmon.
Thanks for watching! If you're looking for repeatability and the avoidance of egregious margins of error then using scales and a timer is certainly the way to go. Great point about the inspo too, full list of Championship recipes and the talented baristas can be found in the description.
I have the original first generation aero press which doesn't have any numbers on it. Can I make a good brew by just eye balling what I think is right?
Grab a sharpie, follow the water measurement for each step and etch some marks on it for each step! My own aeropress has been used so much the numbers are all but gone, but once you've done it a few times you'll know what to do 👌☕
Hey there. Quick question. You make a point about ditching the scale by measuring what 18g sort of looks like on the Aeropress measuring spoon. However different coffee roasts and blends tend to yield different amounts in terms of volume because some are denser than others. So in your opinion is it better to grind by volume or by weight? Also, are we supposed to measure the coffee beans or the already ground coffee? It's kinda confusing.
Thanks for watching and for the question - weight is king if you're going for the perfect measure of 18g, whole bean or ground. The spoon is just to save you time for future brews and there's obviously going to be some variations in weight with this technique, but it's a compromise to save some time. If you're after perfection, using scales is the only guarantee! Happy brewing ☕
@@you-me-and-coffee Ah now I see what you mean. Oh and another thing. I recently bought a flow control cap to handle all that dripping in the cup before I plunge. Do you think it's worth doing this recipe with it or is the inverted method the preferable way in your opinion?
The key for this recipe is the initial bloom time and then the second top up and stir. I can't see a reason that doing it the other way up with the flow control cap in place wouldn't achieve the same result, but don't push through the hiss! 🐍☕
Huge no, absolute no even, pressing on your scale😢. But good method for reproducibility bynusing the number measurement, especually when i'm away from home and didnt have a scale with me
I have been struggling getting good brews from my latest coffee purchase. This recipe fixed it. Thanks! (I wont be ditching my scale though)
That's fantastic to hear, thanks for watching and sharing 👌☕
Try not pressing over the scale
Solid advice, thanks for watching!
Wow, got a really good balanced cup. Will try to find tune this for further brews.thanks.
That's great to hear, thanks for watching and sharing. Let us know if you hit on any improvements we can use!
Getting good at eyeballing is a great skill, especially when you are travelling
So true, it's a great brew method for traveling and so easy to clean up afterwards 👌☕
15yrs?.... Then pressing on scale....
Thanks for watching. Much left to learn clearly 😂
Cheers from Texas! 😉 Thanks for the tutorial!
Thanks for watching! ☕
The world champ recipes are probably the least representative recipes using crazy beans that we will likely not have access to. Also ditching the scale will probably result in at least +- 2 grams which is a large margin of error; enough to ruin repeatability. A pretty egregious recommendation if you’re pursuing even and consistent extraction. You’ll probably have to ditch your scale if you keep pressing on it like that anyway 😬. And you didn’t even credit the baristas you were drawing inspiration from dawg, cmon.
Thanks for watching! If you're looking for repeatability and the avoidance of egregious margins of error then using scales and a timer is certainly the way to go. Great point about the inspo too, full list of Championship recipes and the talented baristas can be found in the description.
Wonderful and informative. I’m always intimidated by coffee. This seems doable.
Thank you for watching. Ultimately it's just ground coffee and hot water - give it a go!
pressing down on the scale 😐
This bad behaviour needs a trigger warning, sorry... ⚠️
I have the original first generation aero press which doesn't have any numbers on it. Can I make a good brew by just eye balling what I think is right?
Grab a sharpie, follow the water measurement for each step and etch some marks on it for each step! My own aeropress has been used so much the numbers are all but gone, but once you've done it a few times you'll know what to do 👌☕
Why didn't I think of that? I've got my sharpie and will make my own marks.....thanks so much.
Hey there. Quick question. You make a point about ditching the scale by measuring what 18g sort of looks like on the Aeropress measuring spoon. However different coffee roasts and blends tend to yield different amounts in terms of volume because some are denser than others. So in your opinion is it better to grind by volume or by weight? Also, are we supposed to measure the coffee beans or the already ground coffee? It's kinda confusing.
Thanks for watching and for the question - weight is king if you're going for the perfect measure of 18g, whole bean or ground. The spoon is just to save you time for future brews and there's obviously going to be some variations in weight with this technique, but it's a compromise to save some time. If you're after perfection, using scales is the only guarantee! Happy brewing ☕
@@you-me-and-coffee Ah now I see what you mean. Oh and another thing. I recently bought a flow control cap to handle all that dripping in the cup before I plunge. Do you think it's worth doing this recipe with it or is the inverted method the preferable way in your opinion?
The key for this recipe is the initial bloom time and then the second top up and stir. I can't see a reason that doing it the other way up with the flow control cap in place wouldn't achieve the same result, but don't push through the hiss! 🐍☕
Never ditch the scale if you want repeatability.
I am gonna measure every time, tho
Thanks for watching! ☕
Huge no, absolute no even, pressing on your scale😢. But good method for reproducibility bynusing the number measurement, especually when i'm away from home and didnt have a scale with me
I promise I was pushing gently. Thanks for watching!