I love the variation in your videos, Lance! I think people really appreciate that you don’t just go down a single rabbit hole really deep, instead we get a breadth of videos on grinders, aeropress, filter coffee, espresso machines, etc, etc. Somehow, you still go into great depth too! Really something for everyone on your channel. ❤
No joke, I woke up and watched this video, and decided to give these tips a go. I'm newish to coffee and am just a poor uni student so the Aeropress is my daily driver. But I've always wanted to taste the tasting notes on the coffee I buy. I used your method today and it blew me away how amazing my coffee was, thanks Lance.
Welcome to the rabbit hole, my son. Now it‘s time to finish your degree as fast as possible so you can spend thousands of dollars for coffee tools just to realize that hand grinding and aeropress back at your student times were tasting similar and that at the end of the day it’s always a skill issue
I'm happy to say, I was already doing all 4 things recommended: 1] grind coarser (not espresso fine) 2] temp not too hot (180-200 F ...never boil) 3] bloom for 45-60 sec, then add water and brew for 2-3 min 4] press very lightly I never fill my Aeropress fully with water 💧. I finalize my water after tasting. Only add a small amount if too concentrated after pressing thru. That way I avoid weak sauce results. Thank you, Lance!
I have been using Daddy Hoff's recipe for many years and it basically follows these elements! I will try this one with more grounds as mine is only 10g with a 1 to 16 ratio.
Great video! I tried all four tips: - Push slower: I was already pushing slowly (aware of the risks of too much force), but switched to using one hand instead of two. - Temperature: Adjusted from my usual 92°C to 85°C (185°F). - Bloom: Tried 30 seconds. - Coarser grind: On my Baratza Encore ESP, I moved from 22 to 25 on the dial. Results: Sweeter, smoother, and the aromatic notes in my beans (hello, liquorice!) really stood out. Thanks for the tips! Will continue my experiments :)
For such a simple brewer, the aeropress is one of the most flexible ways to brew coffee...and its portable! Its the one brewer that always stays out on my counter. Appreciate the tips! Slower is better!
My experience with Aeropress Go is something similar to Lance's tips: 1. Push slowly. Because I noticed that if I pushed even a little bit hard, the coffee bed would become dome shaped. I reckoned it resulted in uneven extraction. 2. The bloom. Aeropress Go's effective capacity is around 200ml. The 50ml bloom is a "hack" I use if I want to brew 250ml of coffee. 3. Grind setting depends on the beans. If washed, go finer. Natural, coarser. 4. Play around with steep time (also grind setting, I guess), because it ultimately depends on your preference. I steep for 3 minutes, the push is around 1 minute, sometimes more, adding to the total of around 4 minutes of total brew time. With these points in mind, I rarely use other recipes anymore. The changes I make depends on the coffee beans and the mood I'm in. Aeropress is great for travel and at the workplace. It doesn't need a gooseneck kettle. Bring a small scale and grinder with it, and you can brew delicious coffee everywhere.
I know the focus was on just using the standard Aeropress for this, but it really seems like the flow cap or Fellow Prismo give you the benefit of the inverted method without having to fuss around with it. It was much easier to reccomend to just buy it alongside the Aeropress back when they were only $20 dollars, but even so, feels like an accessory that really eases the workflow.
Yeah the prismo definitely makes almost all of these tips much easier and more consistent. And you can put a normal aeropress paper filter on top of the prismo metal one if you want the result to be more filtered.
Concur. I always use paper. I love Jonathan’s 10 minute recipe - moka pot fine grind, boiling water, 10 minute steep. This recipe suits as I don’t have a temperature control kettle. No muss, no fuss. It may be long, but it’s simple and hard to mess up. Truth is I’ve cut the steep time to 4 minutes and noticed no difference. I’ve also gotten distracted and found I’d left it for 17 minutes before I plunged. Still came out great.
@@coreycannon4511 I never tried it, but the Hoffman 8 minute french press recipe was good. But I'm impatient and that took way too long for my liking, plus the coffee gets cold fast
Great vid with a lot of great tips for the Aeropress! I love my Aeropress and I would say I use it about 60% of the time, the rest being V60. I find it's very easy and convenient and very reliable- as you don't have to worry about messing up your pour or whatnot. I've used pretty much your exact recipe and it works great. After getting the XL I usually use a lazy but quite delicious recipe: Method: Inverted Temp: Light 95c, Medium 85-90c, Dark (which I don't really drink) you can go pretty low, like 80-85c. I think blooming with hotter water is better, the temp will lower somewhat with bloom. Grind size: Drip grind. Not too fine (Can go as course as you want, to taste) Ratio: 1:16, add more coffee to the ratio anytime you feel the depth of flavour and acidity is missing. Bloom 45ish seconds with 30-50grams of water. I usually stir with a metal straw to make sure coffee is saturated. Pour remaining coffee, give a stir if you see some dry grounds on top. I use two filters, wetted. Pop the lid on and wait 3-5 minutes, flip, and push SLOWLY! I try to agitate as little as possible. I've found stirring and swirling too much just adds astringency (could be grinding too fine).
Thanks, Lance, for an informative video. I have been using the aero press for about 8 years especially when traveling. I still use the inverted method with no issues, ever. (Not sure where the fear comes from.) I grind medium to medium course. The allow to set for 3 minutes after ensuring all grounds are wet. Then slow press. What a lovely cup this produces. I use the same ratio as I would use for a v-60 type. This last weekend went grill-in and chill-in with friends who were unfamiliar with the aero press. Both were very happy with the coffee I made for them. I was happy to hear this. In fact one of them was a former coffee shop owner which I expected would be hard to please. 👍🏻
I use both the metal microfilter below a paper filter. Gives a nice clean and particle free extraction. I've also long since ditched the steep right side up. Always steep upside down and then invert. Way better results I've found.
I've been using my aeropress for about 10 years. I started with the inverted method before getting the prismo and with the prismo i still use paper filters. I grind super fine, finer than what would choke my espresso basket, I use boiling water through a gooseneck kettle spout. 30g of coffee, bloom the coffee, fill halfway with water and stir, fill it fully, cap with the plunger (to prevent dripping) and I let it just steep for about 5 minutes. I then plunge with minimal force (arm weight, no pushing) over ice. Delicious.
You always make me want to drink coffee, no matter what time 😅 Btw i only do Aeropress , using the fellow cap ( i forgot it is called Prismo😅)plus a paper filter. Got tired of the inverted method. And i press slowly but not too slow oh and i start pressing after 2 mins steep time. Using the fellow ode gen 2. I like the result. I used to do French press, V60, bonavita dripper but nothing compares to the aeropress imo. Greetings from Germany 🇩🇪💙
Protip for people on a budget with NO GOOSENECK kettle - you can actually fit a Hario Drip Assist on top of the Aeropress quite easily, so you have a very controlled shower of water and don't have to spend a fortune on a fancy kettle.
@@beaver6d9 I had one for years, but I also have about a dozen different coffee brewers, machines, several grinders, and in the constant chase for more exciting equipment I keep forgetting that all that equipment is less important than supporting coffee growers. Too much money spent on luxury gear and producing more and more e-waste, not enough on farmers in poverty. I felt kinda guilty for having two kettles at home. Especially after meeting coffee importers and working in a roastery for a bit. I also talk to a lot of people who want to get into coffee and spending every penny has to be justified, maybe it's just the type of crowd I get here in northern Scotland, but a gooseneck kettle is one of the least important "investments" until gear becomes your hobby. And I'm really trying to focus on coffee being the hobby, not the gear. ymmv ofc :)
Doing a bloom is especially helpful when I do a 1:10 on ice as my summer beverage. The bloom really helps squeezing flavors we all love in such a low ratio brew.
@ random amount of ice in cup (the amount that melt will routhly be proportional to hot liquid resulted in a 1:17 ish I believe), 1:10 with 3 for the 30s bloom(gently swirl), rest of the 7 water in and plunger in, shake/swirl vigorously for 30s, then push gently for 30s at 2 minutes mark (I push through the hiss, you can choose whether or not to). I used water temperature tht I'll normally use for the bean in a normal recipe (94 for very light, 90 for medium-light, etc.)
I've been neglecting my aeropress, but this has inspired me - time to get it out and put these fantastic tips into practice - great work as always Lance!
Honestly I gave up on aeropressing my coffee this year and settled on just making passable v60. Felt like whatever I did , I always ended up with a dry astringent aero and v60 was just more forgiving that way. Not sure I’d be tempted to try again , BUT 💯 if I’d known these tips when I was starting out on my aero journey , dare say I’d still have that little plastic silo sat on my shelf 🙌 Awesome video as ever Lance
Awesome stuff! I myself too recently have played around with lower temperatures and found improved results. Since I drink light to medium roasts, the common recommendation was 95 °C or more, which always gave me a bitter result. I tried and loved the Samo bloom method and using sub 90 °C water, especially for decaf. Overall, I really agree with using lower temps. I've also found success with a larger grind size, and I always tilt my handgrinder almost parallel to the floor, which also drastically reduced bitterness and improved the flavors. Thank you so much for your constant contributions to the coffee world!
Re Inversion Method Injuries: So I've pretty much always done the inversion method and have not once had it pop open, the trick is to put the cup or carafe on first and hold the plunger and chamber together as you you flip but the _best_ tip is before that, when you put the filter cap on _push the air out._ This serves two purposes, it moves the plunger further in the the brew chamber making it less likely to pop out and it also eliminates grounds sticking to the plunger out of the brew (it also eliminates the "hiss"). 😊
I've been using an Aeropress for years but I followed these tips and made my best Aeropress ever! Hario Switch has become my daily driver because I preferred the results (using Coffee Chronicler method), but this was at least as good if not better.
Great video. As always. Thanks. About the risk of injury with the inverted method, i do not understand it. I have been using aeropress the inverted method almost every day for years and never had a problem. Even using the XL version to full capacity. If you have a minimum of hand control, dexterity and attention it is very difficult to have problems.
I do a 30g dose ground medium fine. Doing an inverted brew, pour in 100g water 1 min off boil, mix for 5-10 secinds, pour in another 100g of water for 200g total. Let it steep for 30 seconds. Press slowly and then add 300g of bypass water. Quick, easy for the mornings.
I absolutely love coarse grind aeropress have been doing it for ages. In some ways it was laziness I didn't change the grind with the clicks on the timemore c2 so left it where it was and it was great. Now I have a sculptor where I can adjust the size more easily but I often land on quite coarse as I like inverted long brews and slow press. I will say the aeropress is fairly forgiving. I worry mostly about getting pretty good and tasty rather than chasing perfect and coarser is much more reliable for that I think.
Spot on. And I feel I get quite the same cup with my HARIO SWITCH. Essential is about 80 degrees for darker roasts. Then I grind quite fine which I can do because I go water first. Anyone else?
Well said! I agree with everything you’ve said. But now you shared all my secrets 😢 I do all of that for ages now. Especially part with slow pressing with hand weight but I do upside down aeropress so blooming is pointless there. Cheers!🎉
G'day mate, thanks heaps. Great tips and happy to say I do some already. Next step for me is a temp kettle. I use an aftermarket cap that restricts the flow early on, so I get to bloom and stir, without any dripping through. Like you say, works for me. Ta rushy
The aero is my favorite way to make coffee. I'm usually only doing a 'filtered French press' (15g coffee, 250g water, plunger-vacuum, bring to desk, wait for x minutes, push), since it's so easy and quick. It's almost as simple as making tea.
If you own a Hario drip assist it fits perfectly over an aeropress and can be used for a nice slow pour for the bloom. It’s larger than the AP opening, but the holes lineup just right.
An additional benefit of blooming is, if you've got really fresh coffee, the aggressive degassing can create problems during the brew. If you use the normal method, the gas will push more of the water out the bottom. If you use the inverted method, the agitation from when you flip it over onto your cup will release enough gas that the plunger might literally fly off! Blooming prevents these potential catastrophes.
Just tried your recipe this morning, Lance. Nicaragua light roast coarsed at 8 in an a Fellow Opus. DELICIOUS. Thank you very much because I believe I’m gonna start using this like everyday now. Best regards from Spain ❤
Instead of pressing, I actually let it naturally drip through, by lifting the plunger out and breaking the vacuum seal. At times, I will actually do a mix of letting it naturally drip out and finishing it with light pressing.
Once i've poured the water in I will insert the plunger and then pull it back up a little bit and the negative pressure will stop the drips and water pouring straight through. My usual method is inverted though so not really a big deal.
I have no interest in Aeropress anymore just here for Lance! Ordered my gaggiuno V4 so excited!!! Ok ok ok fine I'll watch the whole video! 👍🏼. Oooh that glass 🤓!!!
It’s funny to see your video today.😊 I’ve been experimenting with clear water above the puck. I feel it cut bitterness as flows very slow by gravity. Found the way use the plunger after 1 min though and cut my brew time. Always try your methods!
I started off fine based on some peoples ideas but adjusted myself based on my taste and ended up quite course, it actually looks a lot like yours in your video, I also use a fellow prismo and I know it has not always gotten the most positive impression but I find when you treat it how you would treat an inverted it works great and for my part I do not notice the difference from the small bit of metal, using the prismo means I do not need to bloom but I might try this with the normal filter.
2014-2022 during this time only two champs used the standard method. Nice tips, next thing how many filter, witch brand...Aeropress, Aesir or Sibarist...
I like to use the kruve sifter and put in 60 grams of beans into the grinder, and sift them out. The fines at the bottom of the kruve go in the espresso machine and the rest go to a pour over or Aeropress.
I like to push the way the creator suggests to push the plunger. Just rest your forearm on the plunger and use the weight of your arm to push it down. You can grab hold of your wrist with the other hand and use your forearm as a of lever to push down on the plunger if it doesn't want to go down. Generally I find I just need to give it a bit a push at first and then once the momentum gets going the weight of my arm is enough to finish the press.
the Aeropress recipe by SEY is by farthe bestone for me till now. 14g - > 240ml Fellow Ode 2. - around 4 setting Boilling water Fellow Prismo Super fast and hard pour all in as fast as possible They use 5min immersion and then push, I do 4min and push for 40sec. The best flavoured coffee I can make, especially SEY. Insane aroma and taste.
One thing that I have also found is that coarser grounds tend to have less fines but a bigger variation on the main peak, so it goes wider. I have come to like the grind sizes that are usually recommended for the french press, as this grind is the compromise between a wide peak and the amount of fines. ^^ One note to decafs: I can almost universally tell from my experience that 80°C is the Sweetspot for decafs as they have less to dissolve so they get bitter more easily. I also wouldn't wait more than 2min from pouring all the water in (without blooming, gotta try that) to pressing down, since the bitter part definetly is more easy to get. That issue can also be mitigated by changing the ratio from 1:15-20 to 1:8-12, leaving you with the ability to just let it sit for 10min and not worrying about overextraction. Hoping it helps someone. ^^
I was grinding more and more coarsely for my Aeropress recipe. But once I went slightly finer than V60 grind size again, I realized that I was missing out on a lot of those darker, chocolatey flavor notes. If you grind coarsely, you get very clean, fruity tasting brews. If you grind finely, you get a well-rounded, full-bodied brew. I know it's common logic, but it makes a surprisingly huge difference. I can't understate the importance of the, swirl/stir > wait at least a minute > press, method. You want to shake up those grounds so that they are freely suspended in the brine, and then give them time to sink to the bottom. Otherwise, they will be floating around or stuck, which doesn't give them a chance to be part of the "coffee bed pre-filter". Once the coffee has almost all sunk to the bottom, you will notice that it's easier to do the press. That's because the coffee bed is doing its job, holding onto the fines and not letting as many of them clog the filter paper.
What's your opinion on the flow control filter cap? I got one recently and I find it very convenient but I am not sure about the impact it could have on extraction
A lot of cafes grind way too fine whenever you ask for an aeropress grind. I usually have to ask them to grind a few clicks courser to get it like my home grind size.
Hi Lance! Aeropress is my daily driver, I use the Hoffmann recipe with the prismo and filter paper. Been doing the slow press, coarser grind and lower temps after watching your previous Aeropress and v60 vids, it made the brews so much better. Any tips on balancing acidity and increasing sweetness? Thanks as always for the hard work and tasty brews!♥
The inverted method relies on that seal being really good and with age that seal can get weaker and weaker leading to a higher likelihood of hot water not staying in the press
What would you guess is a decent grind size to start at? 600, 700, 800 micron or larger? For sure going to try this... I was grinding fine as heck and using boiling water... But I am finding coarser and cooler isn't always worse... thanks.
I usually use less coffee, slightly smaller dose... 12g to 200g, and then I add anywhere up to 100g of water to taste depending on the results. I'll probably be trying some of these tips out in the morning though. I do wonder if there there is a good dilution point, similar to how whiskey is often bottled with water added to hit an alcohol % that makes it palatable. There are variations there too, as even at the same % the profile and some of the more negative characteristics can exists.
Thank you for the video. Can you clarify for someone more beginner what grind coarser would mean in this case? Like pourover V60 fine or a bit finer than V60 so in around a medium-mediumfine range? Thank you Lance!
QUESTIONS: I know you have mentioned your critiques on Timemore's Spike to Cut burrs before, but I own a Timemore Chestnut Xlite with those burrs and I am struggling to push clarity and acidity, especially with medium-light Ethiopian coffees. I don't know much about burr geometry, what are your thoughts on manipulating the grind quality to increase clarity with S2C burrs (specifically for Aeropress with Prismo and V60)?
Dude ive been going course - like waaaaaaay courser. Like as coure as a V60 11 or 12g and around 200g of water inverted slow push down after around 2:30. Ill try the fine grind tomorrow. :D
Hey Lance. I would love to see you try and make some brews with the Prismo. I used a Prismo on my Aeropress for about two years as my main setup and I think I got pretty good at it, but would love to see your take on it.
Awesome! Anyone got tips for getting rid of the faint coffee smell after cleaning? I use soap n hot water but the farting coffee smell won’t go away. I feel like the first few coffees were way better than now.
As I commented above, for me the problem is not so much the coffee taste on the aeropress parts (I don't exactly go around licking it!), but the rubber taste imparted on my coffee, as of late..
Eyeing up a new grinder to go with my Niche Zero and need some help to decide. I´m currently looking at the df64v or the Sculptor 064s. Same price where I live. Planning on changing burrs to something like SSP MP or Cast. My concern is the alignment and the overall longevitey of them. From the looks the df is more appealing to me (besides the bellows, I can´t stand them). Alignment wise I would say the 064s is probably better? Thank you for all experiences shared! Edit: Other 64mm flatburr grinder recommendations are welcome! And I want to use it both for filter and espresso, for medium to light roast to supplement the Niche.
So Lance bulking up just to make his point about pushing fast in this video? That's dedication man, I can't push that fast even if I wanted to.
I love the variation in your videos, Lance! I think people really appreciate that you don’t just go down a single rabbit hole really deep, instead we get a breadth of videos on grinders, aeropress, filter coffee, espresso machines, etc, etc. Somehow, you still go into great depth too! Really something for everyone on your channel. ❤
No joke, I woke up and watched this video, and decided to give these tips a go. I'm newish to coffee and am just a poor uni student so the Aeropress is my daily driver. But I've always wanted to taste the tasting notes on the coffee I buy. I used your method today and it blew me away how amazing my coffee was, thanks Lance.
Welcome to the rabbit hole, my son. Now it‘s time to finish your degree as fast as possible so you can spend thousands of dollars for coffee tools just to realize that hand grinding and aeropress back at your student times were tasting similar and that at the end of the day it’s always a skill issue
@@YannikCoffeelol i relate to this alot thanks
I'm happy to say, I was already doing all 4 things recommended:
1] grind coarser (not espresso fine)
2] temp not too hot (180-200 F ...never boil)
3] bloom for 45-60 sec, then add water and brew for 2-3 min
4] press very lightly
I never fill my Aeropress fully with water 💧. I finalize my water after tasting. Only add a small amount if too concentrated after pressing thru. That way I avoid weak sauce results.
Thank you, Lance!
I have been using Daddy Hoff's recipe for many years and it basically follows these elements! I will try this one with more grounds as mine is only 10g with a 1 to 16 ratio.
How much weight for blooming?
@@duniagowes Just till the grounds are wet and covered. This is part of thr full 250g you will be using so just eye it
Great video! I tried all four tips:
- Push slower: I was already pushing slowly (aware of the risks of too much force), but switched to using one hand instead of two.
- Temperature: Adjusted from my usual 92°C to 85°C (185°F).
- Bloom: Tried 30 seconds.
- Coarser grind: On my Baratza Encore ESP, I moved from 22 to 25 on the dial.
Results: Sweeter, smoother, and the aromatic notes in my beans (hello, liquorice!) really stood out. Thanks for the tips!
Will continue my experiments :)
For such a simple brewer, the aeropress is one of the most flexible ways to brew coffee...and its portable! Its the one brewer that always stays out on my counter. Appreciate the tips! Slower is better!
My experience with Aeropress Go is something similar to Lance's tips:
1. Push slowly. Because I noticed that if I pushed even a little bit hard, the coffee bed would become dome shaped. I reckoned it resulted in uneven extraction.
2. The bloom. Aeropress Go's effective capacity is around 200ml. The 50ml bloom is a "hack" I use if I want to brew 250ml of coffee.
3. Grind setting depends on the beans. If washed, go finer. Natural, coarser.
4. Play around with steep time (also grind setting, I guess), because it ultimately depends on your preference. I steep for 3 minutes, the push is around 1 minute, sometimes more, adding to the total of around 4 minutes of total brew time.
With these points in mind, I rarely use other recipes anymore. The changes I make depends on the coffee beans and the mood I'm in. Aeropress is great for travel and at the workplace. It doesn't need a gooseneck kettle. Bring a small scale and grinder with it, and you can brew delicious coffee everywhere.
I know the focus was on just using the standard Aeropress for this, but it really seems like the flow cap or Fellow Prismo give you the benefit of the inverted method without having to fuss around with it. It was much easier to reccomend to just buy it alongside the Aeropress back when they were only $20 dollars, but even so, feels like an accessory that really eases the workflow.
Yeah the prismo definitely makes almost all of these tips much easier and more consistent. And you can put a normal aeropress paper filter on top of the prismo metal one if you want the result to be more filtered.
I haven't used the OG cap since I got the flow control one. It makes it so much more convenient to brew especially when I make coffee at work
Yep I can only recommend the prismo.
If you want more French press taste use it without a paper filter, but I always put a paper filter on it.
Concur. I always use paper. I love Jonathan’s 10 minute recipe - moka pot fine grind, boiling water, 10 minute steep. This recipe suits as I don’t have a temperature control kettle. No muss, no fuss. It may be long, but it’s simple and hard to mess up. Truth is I’ve cut the steep time to 4 minutes and noticed no difference. I’ve also gotten distracted and found I’d left it for 17 minutes before I plunged. Still came out great.
@@coreycannon4511 I never tried it, but the Hoffman 8 minute french press recipe was good. But I'm impatient and that took way too long for my liking, plus the coffee gets cold fast
Great vid with a lot of great tips for the Aeropress! I love my Aeropress and I would say I use it about 60% of the time, the rest being V60. I find it's very easy and convenient and very reliable- as you don't have to worry about messing up your pour or whatnot. I've used pretty much your exact recipe and it works great. After getting the XL I usually use a lazy but quite delicious recipe:
Method: Inverted
Temp: Light 95c, Medium 85-90c, Dark (which I don't really drink) you can go pretty low, like 80-85c. I think blooming with hotter water is better, the temp will lower somewhat with bloom.
Grind size: Drip grind. Not too fine (Can go as course as you want, to taste)
Ratio: 1:16, add more coffee to the ratio anytime you feel the depth of flavour and acidity is missing.
Bloom 45ish seconds with 30-50grams of water. I usually stir with a metal straw to make sure coffee is saturated.
Pour remaining coffee, give a stir if you see some dry grounds on top.
I use two filters, wetted. Pop the lid on and wait 3-5 minutes, flip, and push SLOWLY!
I try to agitate as little as possible. I've found stirring and swirling too much just adds astringency (could be grinding too fine).
Thanks, Lance, for an informative video. I have been using the aero press for about 8 years especially when traveling. I still use the inverted method with no issues, ever. (Not sure where the fear comes from.) I grind medium to medium course. The allow to set for 3 minutes after ensuring all grounds are wet. Then slow press. What a lovely cup this produces. I use the same ratio as I would use for a v-60 type. This last weekend went grill-in and chill-in with friends who were unfamiliar with the aero press. Both were very happy with the coffee I made for them. I was happy to hear this. In fact one of them was a former coffee shop owner which I expected would be hard to please. 👍🏻
I use both the metal microfilter below a paper filter. Gives a nice clean and particle free extraction. I've also long since ditched the steep right side up. Always steep upside down and then invert. Way better results I've found.
I came back to this to try it and that is my favorite aeropress that I’ve had in a long long time
Wow. Night and day difference from my daily routine. It's crazy how a few minor changes can make such a big difference. Thank you!
I've been using my aeropress for about 10 years. I started with the inverted method before getting the prismo and with the prismo i still use paper filters. I grind super fine, finer than what would choke my espresso basket, I use boiling water through a gooseneck kettle spout. 30g of coffee, bloom the coffee, fill halfway with water and stir, fill it fully, cap with the plunger (to prevent dripping) and I let it just steep for about 5 minutes. I then plunge with minimal force (arm weight, no pushing) over ice. Delicious.
You always make me want to drink coffee, no matter what time 😅
Btw i only do Aeropress , using the fellow cap ( i forgot it is called Prismo😅)plus a paper filter. Got tired of the inverted method. And i press slowly but not too slow oh and i start pressing after 2 mins steep time. Using the fellow ode gen 2. I like the result.
I used to do French press, V60, bonavita dripper but nothing compares to the aeropress imo.
Greetings from Germany 🇩🇪💙
Protip for people on a budget with NO GOOSENECK kettle - you can actually fit a Hario Drip Assist on top of the Aeropress quite easily, so you have a very controlled shower of water and don't have to spend a fortune on a fancy kettle.
They are pretty affordable these days, just get one
@@beaver6d9 I had one for years, but I also have about a dozen different coffee brewers, machines, several grinders, and in the constant chase for more exciting equipment I keep forgetting that all that equipment is less important than supporting coffee growers. Too much money spent on luxury gear and producing more and more e-waste, not enough on farmers in poverty. I felt kinda guilty for having two kettles at home. Especially after meeting coffee importers and working in a roastery for a bit.
I also talk to a lot of people who want to get into coffee and spending every penny has to be justified, maybe it's just the type of crowd I get here in northern Scotland, but a gooseneck kettle is one of the least important "investments" until gear becomes your hobby. And I'm really trying to focus on coffee being the hobby, not the gear. ymmv ofc :)
Sometimes you’re traveling and don’t have access to one
Doing a bloom is especially helpful when I do a 1:10 on ice as my summer beverage. The bloom really helps squeezing flavors we all love in such a low ratio brew.
What's your recipe? I've been looking for a good iced coffee with the aeropress
@ random amount of ice in cup (the amount that melt will routhly be proportional to hot liquid resulted in a 1:17 ish I believe), 1:10 with 3 for the 30s bloom(gently swirl), rest of the 7 water in and plunger in, shake/swirl vigorously for 30s, then push gently for 30s at 2 minutes mark (I push through the hiss, you can choose whether or not to). I used water temperature tht I'll normally use for the bean in a normal recipe (94 for very light, 90 for medium-light, etc.)
I've been neglecting my aeropress, but this has inspired me - time to get it out and put these fantastic tips into practice - great work as always Lance!
Honestly I gave up on aeropressing my coffee this year and settled on just making passable v60.
Felt like whatever I did , I always ended up with a dry astringent aero and v60 was just more forgiving that way.
Not sure I’d be tempted to try again , BUT 💯 if I’d known these tips when I was starting out on my aero journey , dare say I’d still have that little plastic silo sat on my shelf 🙌
Awesome video as ever Lance
Awesome stuff! I myself too recently have played around with lower temperatures and found improved results. Since I drink light to medium roasts, the common recommendation was 95 °C or more, which always gave me a bitter result. I tried and loved the Samo bloom method and using sub 90 °C water, especially for decaf. Overall, I really agree with using lower temps. I've also found success with a larger grind size, and I always tilt my handgrinder almost parallel to the floor, which also drastically reduced bitterness and improved the flavors. Thank you so much for your constant contributions to the coffee world!
The bloom experiment is interesting. I have found that not using a gooseneck kettle, or a less restricted flowed gooseneck will lessen drip through.
Re Inversion Method Injuries: So I've pretty much always done the inversion method and have not once had it pop open, the trick is to put the cup or carafe on first and hold the plunger and chamber together as you you flip but the _best_ tip is before that, when you put the filter cap on _push the air out._ This serves two purposes, it moves the plunger further in the the brew chamber making it less likely to pop out and it also eliminates grounds sticking to the plunger out of the brew (it also eliminates the "hiss"). 😊
I've always done the inverted method and have never spilt it or burnt myself too
Cool, I'll try it for sure! I left my aeropress at work so I can enjoy some nice filters at the office instead of that vending machine
I've been using an Aeropress for years but I followed these tips and made my best Aeropress ever! Hario Switch has become my daily driver because I preferred the results (using Coffee Chronicler method), but this was at least as good if not better.
Really enjoyed this video loved the format and recap at the end. Channel just keeps getting better and better over the years.
Great video. As always. Thanks. About the risk of injury with the inverted method, i do not understand it. I have been using aeropress the inverted method almost every day for years and never had a problem. Even using the XL version to full capacity. If you have a minimum of hand control, dexterity and attention it is very difficult to have problems.
Excellent video. It’s nice that the Aeropress hasn’t been forgotten.
Lance YOU ARE THE KING. Been strugling with those fine grounds for a long time. Will try all your tricks.
I do a 30g dose ground medium fine. Doing an inverted brew, pour in 100g water 1 min off boil, mix for 5-10 secinds, pour in another 100g of water for 200g total. Let it steep for 30 seconds. Press slowly and then add 300g of bypass water. Quick, easy for the mornings.
i hate it when you are right. Just like with the ice coffee recipe this one was fantastic and blew my mind. Thanks for the new tasty ideas.
I absolutely love coarse grind aeropress have been doing it for ages. In some ways it was laziness I didn't change the grind with the clicks on the timemore c2 so left it where it was and it was great. Now I have a sculptor where I can adjust the size more easily but I often land on quite coarse as I like inverted long brews and slow press. I will say the aeropress is fairly forgiving. I worry mostly about getting pretty good and tasty rather than chasing perfect and coarser is much more reliable for that I think.
Spot on.
And I feel I get quite the same cup with my HARIO SWITCH.
Essential is about 80 degrees for darker roasts.
Then I grind quite fine which I can do because I go water first.
Anyone else?
Well said! I agree with everything you’ve said. But now you shared all my secrets 😢 I do all of that for ages now. Especially part with slow pressing with hand weight but I do upside down aeropress so blooming is pointless there. Cheers!🎉
G'day mate, thanks heaps. Great tips and happy to say I do some already. Next step for me is a temp kettle. I use an aftermarket cap that restricts the flow early on, so I get to bloom and stir, without any dripping through. Like you say, works for me. Ta rushy
The aero is my favorite way to make coffee. I'm usually only doing a 'filtered French press' (15g coffee, 250g water, plunger-vacuum, bring to desk, wait for x minutes, push), since it's so easy and quick. It's almost as simple as making tea.
Neat, I slowly came to the same conclusions over years of using the AeroPress almost daily and already do all of these!
I did the slow press from the beginning and it helps a ton. 😎
Forced me to get my aeropress out and I loved the tips, they worked a treat!
Heck yeah! Love to read that
If you own a Hario drip assist it fits perfectly over an aeropress and can be used for a nice slow pour for the bloom. It’s larger than the AP opening, but the holes lineup just right.
An additional benefit of blooming is, if you've got really fresh coffee, the aggressive degassing can create problems during the brew. If you use the normal method, the gas will push more of the water out the bottom. If you use the inverted method, the agitation from when you flip it over onto your cup will release enough gas that the plunger might literally fly off! Blooming prevents these potential catastrophes.
Just when I was considering an aeropress to bring to the office. Thanks! 🎉
Just tried your recipe this morning, Lance. Nicaragua light roast coarsed at 8 in an a Fellow Opus. DELICIOUS. Thank you very much because I believe I’m gonna start using this like everyday now. Best regards from Spain ❤
hey! you look amazing and your videos keep getting better. I like the pacing in this one. Thank you.
You're the best coffee-tuber on the internet! Keep it up, my guy!
Instead of pressing, I actually let it naturally drip through, by lifting the plunger out and breaking the vacuum seal. At times, I will actually do a mix of letting it naturally drip out and finishing it with light pressing.
Man, what a perfect time to upload this.
I just got a bunch of new beans and a Kingrinder K6( your suggestion lol).
Thank you Lance
Did you settle on a grind for the k6? Just as a starting point
Through blind tasting I find that 20 on my encore makes the best tasting cup.
This is the way
I'm assuming that would be around 30 on the ESP?
Once i've poured the water in I will insert the plunger and then pull it back up a little bit and the negative pressure will stop the drips and water pouring straight through. My usual method is inverted though so not really a big deal.
I have no interest in Aeropress anymore just here for Lance! Ordered my gaggiuno V4 so excited!!! Ok ok ok fine I'll watch the whole video! 👍🏼. Oooh that glass 🤓!!!
It’s funny to see your video today.😊 I’ve been experimenting with clear water above the puck. I feel it cut bitterness as flows very slow by gravity. Found the way use the plunger after 1 min though and cut my brew time.
Always try your methods!
I started off fine based on some peoples ideas but adjusted myself based on my taste and ended up quite course, it actually looks a lot like yours in your video, I also use a fellow prismo and I know it has not always gotten the most positive impression but I find when you treat it how you would treat an inverted it works great and for my part I do not notice the difference from the small bit of metal, using the prismo means I do not need to bloom but I might try this with the normal filter.
Great palette you have hahaha!
2014-2022 during this time only two champs used the standard method. Nice tips, next thing how many filter, witch brand...Aeropress, Aesir or Sibarist...
I like to use the kruve sifter and put in 60 grams of beans into the grinder, and sift them out. The fines at the bottom of the kruve go in the espresso machine and the rest go to a pour over or Aeropress.
For grind size I use a 3.2 for the aero on my kinu and 2.2 for espresso.
I like to push the way the creator suggests to push the plunger. Just rest your forearm on the plunger and use the weight of your arm to push it down. You can grab hold of your wrist with the other hand and use your forearm as a of lever to push down on the plunger if it doesn't want to go down. Generally I find I just need to give it a bit a push at first and then once the momentum gets going the weight of my arm is enough to finish the press.
That was fantastic Lance, great tips, courser grind size I have never tried and great format as well.
Lance talk about making diy water concentrations for brewing and espresso
the Aeropress recipe by SEY is by farthe bestone for me till now.
14g - > 240ml
Fellow Ode 2. - around 4 setting
Boilling water
Fellow Prismo
Super fast and hard pour all in as fast as possible
They use 5min immersion and then push, I do 4min and push for 40sec.
The best flavoured coffee I can make, especially SEY. Insane aroma and taste.
One thing that I have also found is that coarser grounds tend to have less fines but a bigger variation on the main peak, so it goes wider.
I have come to like the grind sizes that are usually recommended for the french press, as this grind is the compromise between a wide peak and the amount of fines. ^^
One note to decafs: I can almost universally tell from my experience that 80°C is the Sweetspot for decafs as they have less to dissolve so they get bitter more easily.
I also wouldn't wait more than 2min from pouring all the water in (without blooming, gotta try that) to pressing down, since the bitter part definetly is more easy to get.
That issue can also be mitigated by changing the ratio from 1:15-20 to 1:8-12, leaving you with the ability to just let it sit for 10min and not worrying about overextraction.
Hoping it helps someone. ^^
I like your recipe better than James Hoffman's ultimate recipe. Blooming makes sense. And, I like your new look hairstyle!
I was grinding more and more coarsely for my Aeropress recipe. But once I went slightly finer than V60 grind size again, I realized that I was missing out on a lot of those darker, chocolatey flavor notes. If you grind coarsely, you get very clean, fruity tasting brews. If you grind finely, you get a well-rounded, full-bodied brew. I know it's common logic, but it makes a surprisingly huge difference.
I can't understate the importance of the, swirl/stir > wait at least a minute > press, method. You want to shake up those grounds so that they are freely suspended in the brine, and then give them time to sink to the bottom. Otherwise, they will be floating around or stuck, which doesn't give them a chance to be part of the "coffee bed pre-filter". Once the coffee has almost all sunk to the bottom, you will notice that it's easier to do the press. That's because the coffee bed is doing its job, holding onto the fines and not letting as many of them clog the filter paper.
What's your opinion on the flow control filter cap? I got one recently and I find it very convenient but I am not sure about the impact it could have on extraction
Thanks Lance for a super useful video. I use the paddle to stir in some water to bloom my grounds, should I stop doing this? Thanks.
Cold (room-temp) blooming also worth checking out!
Oh of course. I made a whole video on that like a year back or something
A lot of cafes grind way too fine whenever you ask for an aeropress grind. I usually have to ask them to grind a few clicks courser to get it like my home grind size.
That's exactly what I learned aeropressing every day past 4 years. Also hand coffee grinder fits exactly 15 grams, neat.
Quick question: do you give your AeroPress a second swirl after the brew time and before pressing? Or would that cause over-extraction?
Hi Lance! Aeropress is my daily driver, I use the Hoffmann recipe with the prismo and filter paper. Been doing the slow press, coarser grind and lower temps after watching your previous Aeropress and v60 vids, it made the brews so much better. Any tips on balancing acidity and increasing sweetness? Thanks as always for the hard work and tasty brews!♥
Love the short hair bro!
Great tips as well. Will try today.
What 'injury' are you referring to with the inverted method?
Hot water
I have the same question
The inverted method relies on that seal being really good and with age that seal can get weaker and weaker leading to a higher likelihood of hot water not staying in the press
Thanks for another great video! Would you consider doing a deep dive video on melodrip? It intrigues me, but I’m not sure I fully understand it.
I love this style of video
What would you guess is a decent grind size to start at? 600, 700, 800 micron or larger? For sure going to try this... I was grinding fine as heck and using boiling water... But I am finding coarser and cooler isn't always worse... thanks.
These are such great tips! Thanks God.
I usually use less coffee, slightly smaller dose... 12g to 200g, and then I add anywhere up to 100g of water to taste depending on the results. I'll probably be trying some of these tips out in the morning though. I do wonder if there there is a good dilution point, similar to how whiskey is often bottled with water added to hit an alcohol % that makes it palatable. There are variations there too, as even at the same % the profile and some of the more negative characteristics can exists.
Inverted style also makes extraction more efficient
Thank you for the video. Can you clarify for someone more beginner what grind coarser would mean in this case? Like pourover V60 fine or a bit finer than V60 so in around a medium-mediumfine range?
Thank you Lance!
QUESTIONS: I know you have mentioned your critiques on Timemore's Spike to Cut burrs before, but I own a Timemore Chestnut Xlite with those burrs and I am struggling to push clarity and acidity, especially with medium-light Ethiopian coffees.
I don't know much about burr geometry, what are your thoughts on manipulating the grind quality to increase clarity with S2C burrs (specifically for Aeropress with Prismo and V60)?
Some of these concepts seem to translate to my experience with Cafelat Robot. Interestin. Thanks.
I‘m new to the aeropress game and that was super helpful. Thanks! One question though: Which scale are you using in the video?
oh, i see that philos in the background, i really wait for your review about it. :)
Love the new look Lance!
Dude ive been going course - like waaaaaaay courser. Like as coure as a V60
11 or 12g and around 200g of water inverted slow push down after around 2:30.
Ill try the fine grind tomorrow. :D
Always great tips. Cheers!
Grind size if not espresso then moka pot size or filter size?
Hey Lance. I would love to see you try and make some brews with the Prismo. I used a Prismo on my Aeropress for about two years as my main setup and I think I got pretty good at it, but would love to see your take on it.
Awesome! Anyone got tips for getting rid of the faint coffee smell after cleaning?
I use soap n hot water but the farting coffee smell won’t go away. I feel like the first few coffees were way better than now.
Faint” lol farting 😂
As I commented above, for me the problem is not so much the coffee taste on the aeropress parts (I don't exactly go around licking it!), but the rubber taste imparted on my coffee, as of late..
Now we know why Lance got so buff. Needed to max out that aeropress pressure for this video.
Any plans to cover the bookoo pressure sensor? Loved your video on the scale, wondering if the whole setup is worth it.
I have a TImemore C2 with 5 blades and I'm happy with ~15 clicks.
Thoughts on doubling up the paper filter? I tried it earlier today and it made a pretty nice cup.
Awesome video, I’ll give these tips a try asap. Btw, how’d you scale this recipe for the Aeropress XL?
That cup is gorgeous! Does anyone know what cup it is?
Eyeing up a new grinder to go with my Niche Zero and need some help to decide. I´m currently looking at the df64v or the Sculptor 064s. Same price where I live. Planning on changing burrs to something like SSP MP or Cast. My concern is the alignment and the overall longevitey of them. From the looks the df is more appealing to me (besides the bellows, I can´t stand them). Alignment wise I would say the 064s is probably better? Thank you for all experiences shared!
Edit: Other 64mm flatburr grinder recommendations are welcome! And I want to use it both for filter and espresso, for medium to light roast to supplement the Niche.
Would like similar tips for an espresso, I like making milk based drinks
Hi,
I'm new to aeropress, previously used French Press.
Currently using Aeropress XL.
I'm using Inversion.
What's the problem with inversion?
What grind size you recommend for K-Max or K-Ultra? How much water for bloom? Thanks!
Great video! Is blooming relevant in the inverted position?
Hi Lance, will there be a video about batch brew?
I LOVE YOU, LANCE