Great video. In re covering the aeropress, BH did a great study a while back where they measured extraction with a covered and uncovered French press, and found that the uncovered one extracted better due to the convection currents in the brewing chamber. Give it a try.
Went to SEY for the first time this week when I was in NYC. Easily the best aeropress I had ever had. Thanks for making this video to demonstrate their recipe! 100% trying this soon!
I've found that pressing reaaaaallllyy slowly helps reduce bitterness and astringency. The rule of thumb I use is if the coffee is coalescing into a solid stream, I'm pushing too fast. Yeah, an extremely slow press. This is probably more relevant with cheaper grinders that create more fines.
Interesting video, as I recently went to SEY while in Brooklyn. I had Colombian geisha beans brewed using the Aeropress, and it was delicate and lovely. The darn thing cost $18 though.
I’ve been using your Sey V60 recipe to brew my, well, Say coffee almost everyday after the release of that video. I’ll try this tomorrow. Really hope I don’t like it better - because I brew for two every morning 😅
This is similar to my aeropress recipe. Using fellow prismo cap, metal filter and filter paper. I do 18 g in, 270 out. Grind size espresso fine, like almost turkish. Using 205F water. Just dump all water in quickly then stir with chop stick for 30 seconds, back and forth side to side. Then press. Add another 18 g water bypass. Total water weight will be 288 g, making it 1:16. I’ve tried using straight off boiling water and found to have an astringent bitter aftertaste.
What's your thoughts on the Gagne's recipe? I'm currently using a 1:14 ratio, 13 minute steep, 1 minute extract, around 300 microns depending on tasting?
Great video. In re covering the aeropress, BH did a great study a while back where they measured extraction with a covered and uncovered French press, and found that the uncovered one extracted better due to the convection currents in the brewing chamber. Give it a try.
Went to SEY for the first time this week when I was in NYC. Easily the best aeropress I had ever had. Thanks for making this video to demonstrate their recipe! 100% trying this soon!
I've found that pressing reaaaaallllyy slowly helps reduce bitterness and astringency. The rule of thumb I use is if the coffee is coalescing into a solid stream, I'm pushing too fast. Yeah, an extremely slow press. This is probably more relevant with cheaper grinders that create more fines.
Brian Quan, great content my guy
Hario Switch for me. Best of both worlds.
Interesting video, as I recently went to SEY while in Brooklyn. I had Colombian geisha beans brewed using the Aeropress, and it was delicate and lovely. The darn thing cost $18 though.
This was one of the specific questions I had. Good video.
I’ve been using your Sey V60 recipe to brew my, well, Say coffee almost everyday after the release of that video.
I’ll try this tomorrow. Really hope I don’t like it better - because I brew for two every morning 😅
This is similar to my aeropress recipe. Using fellow prismo cap, metal filter and filter paper. I do 18 g in, 270 out. Grind size espresso fine, like almost turkish. Using 205F water. Just dump all water in quickly then stir with chop stick for 30 seconds, back and forth side to side. Then press. Add another 18 g water bypass. Total water weight will be 288 g, making it 1:16.
I’ve tried using straight off boiling water and found to have an astringent bitter aftertaste.
Great recipe. I'll give it a try soon. Do you wait 5 minutes to steep before plunging?
@@EnriqueReyes no steeping. Just plunge after 30 second stir.
@@EnriqueReyes also water temp should be 205F, not 195, for light/ultra light roast. I made a mistake on my earlier post. Gonna edit.
How many microns are you grinding?
Great video! Excited to try this with my Sey coffee soon. For someone with Ode grinder and Gen 2 burrs, what would you recommend?
I’m curious too what setting for ode gen 2. I’ll give 2.1 a try 🤔
@@michaeldantzig4061how did it go?
@@DJProPlusMax 2.1 is working well for a washed and a traditional honey, both Ethiopian. I haven’t had good results with the washed Kenyan yet
I would like to know this too
@@michaeldantzig4061 so 2.1 on ode 2, 14g coffee, add boiling water by pouring fast and then just leave for 4.30 and push?
What's your thoughts on the Gagne's recipe? I'm currently using a 1:14 ratio, 13 minute steep, 1 minute extract, around 300 microns depending on tasting?
300 microns in target grind size or in burr gap?
What setting would you recommend on the Fellow Ode 2 (Stock Burrs) for this recipe?
Probably 3-4 depending on where 0 is
Are you grinding past 0 on your flat max?
No I just have 2 stickers. 1 for espresso and 1 for filter
Thanks
I guess this is similar to cupping a coffee when u get a new bag??