AEROPRESS recipe by World Aeropress Champion Wendelien van Bunnik from the Netherlands
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- เผยแพร่เมื่อ 11 ก.ย. 2024
- COFFEE RECIPES BY CHAMPION BARISTAS
Try a new Aeropress recipe by Champion Barista Wendelien van Bunnik from the Netherlands
Check out our website to see this recipe in detail
abracoffee.com/
Y'all should check out James Hoffman's mini series on the AeroPress, which debunks a lot of the unnecessary steps shown in this short. That is, if you want the easiest/simplest and repeatable cup of coffee, If you're reading this, you're likely not aiming for an AeroPress championship.
I'm especially missing the actual recipe :P they pretty much only say you need a large amount their brand of coffee 🥲 About James, I really like his videos but it's a bit overhyped imo. There are tons of ways to brew with it and James has his own way of ding things often a bit overcomplicated to my taste that weird me out sometimes (like failing to understand the inverted method). But there's so many different factors you can fiddle with, that's the cool thing about the aeropress.
@@B0K1T0what I’m gathering from the invert is, once the plunger is in. And it’s right side up. All the air is trapped between the brew and plunger. My experience (metal filter) is, that some finds/ugly brew gets plunged into the mug, when pushing the last bit out. I seen reversed being a way to control that aspect. It also allows you to brew more coffee in the smaller aeropress.
But anything above 1:10 ratio in filter at percolation is borderline waste. Your extraction is going down at that point.
You need higher pressure to extract more at that point.
Without information on water temp, roast kind and grind size, this is not very useful.
Those are variables that you can change depending on your preferred beans and what not that you can change to fit to your liking.
@@voodude8986 Sure, but a recipe video should include this information. Then, if I want to tweak something, I have a base to begin with.
Exactly, this isn’t very useful
Press at 40 seconds? meaning plunge the aeropress using 40 seconds? Or plunge AFTER letting it sit for 40 seconds?
That's it, plunge AFTER letting it sit for 40 seconds. So, after 40 seconds, flip the AeroPress over your cup and press to allow the coffee to flow through coffee. You should end up with roughly 60g of extracted coffee.
30 grams for a 200 output?
Thank you for asking! The proportions are 30g of coffee to 220ml of water. But feel free to add as much water as you like on the final part of the recipe.
Should be 120 grams of added water after the brew.
If you want to get really technical about it, you lose at least the weight of the coffee of that 100 grams of water in the initial brew to the grounds. Your output is well under 200, closer to 160-185 grams in the cup depending on how well you are able to wet the grounds. I think that is the challenge in this method. Fresh roasted coffee won’t complete the bloom in time to really be brewed. Maybe that’s part of the idea?
seems way off, I use about 450-500 ml of water for 30g, and that's still plenty strong for an americano. I guess maybe this is for espresso style? idk but it doesn't sound like it would be good, guess I'll still try it and find out. still haven't tried espresso style with mine bc it's not a true espresso and I feel like it won't be good.
@@RockSleeperfor aeropress championships, it helps to have a stronger flavour to leave an impressjon with judges who take only one sip I’ve noticed.
I’m not 100% sure if it’s on purpose but I’ve noticed that pattern
This is how I do it, upside down and remove air :) was curious to see if anyone else knew about that, very cool!!!
I wanna try, some new things is fun. Thx❤.
Ps : what temp? And grindsize using commandante?
Regards.
Why not just push the plunger further in initially? Then most of the air would be gone after adding the water
it doesn’t matter how you do it
If you push too far it makes a huge mess when using the upside-down technique.
Could you clarify the grind size? Is it on the coarser side?
No. Always fine grind for aeropress
Yes!! In this recipe is coarse grind, 30-32 ,clicks with comandante c40 grinder, the best recipe!!
@@JimNortonsAlcoholismDefinitely not true. There are two main ways of brewing with the aeropress. The first is a standard 1:15 - 1:17 ratio with medium fine grind. The other is a very overdosed brew with a coarse grind. The latter brewing philosophy has been more common among aeropress champions, but these recipes are not always practical for everyday home brewing.
@@JimNortonsAlcoholism I wouldnt do an espresso grind. Though I suppose the "fine" setting on a cheap grinder will do it.
What kind of coffee would this work best for? Dark roasted, light roasted, cocoa-flavour or fruit-flavour?
Every bean works, but medium & light roast works best to taste the coffee itself
This seems so counterintuitive and contrary to everything I’ve learned about brewing coffee with the Aeropress.
Temperature of the water?
85-93°С
30g of what coffee?
I use 10 gr for 200 ml water
Try this recipe and let us know what you think.
That's a pretty weak cup, what's your brew time?
@@elephaux5671 2 minute
Which core did you use
It's gotta be 18g now bro
Why
@@ce-rf3lg A lot of contemporary recipes opt for a high-dose/ low contact time/ coarse grind approach, while the "old-guard" (like James Hoffman) push for low-dose/ high contact time/ fine grind. Both have their pros and cons.
I've heard this contemporary practice called "overdose and underextract." It's great in that it produces very good results even with cheap grinders and any half decent light roast from your local roastery. The results are usually a very juicy cup with hardly any bitterness, at the expense of (maybe some) complexity. Unfortunately, the high dose makes these recipes quite expensive to use as a daily driver. Moreover, almost all winning recipes were of this style with little differences between them.
In an effort to make the winning recipes more diverse, the aeropress championship limited the amount of coffee one can use and set a minimum on how much you must produce. It seems to have sparked creativity, but made recipes even more impractical. Winning recipes these days require multiple (expensive) grinders, wooden chopsticks, special water, etc.
30g Coffee ? Hastr len
Which Hario coffee server size is this ?
02
Why are these recipes always so specific? 20 stirs? What if I did 21 stirs, would it taste completely different? lol
what is the material for the aeropress? I would like to stay away from BPA and BPS
What’s the water temp? Seems kinda important.
Yup
92C°
Correct! :)
I've been doing it wrong all this timr
there is no wrong way,, a personal preferrence, to me 30 gram is a recipie for tar
NERDS
*weird coffee nerds
remove air from an AEROpress,, just stop when you hear a hiss,,, air compresses, liquid not
Horrible video. Nothing explained. Coffee? Roast? Water temp? Grind size?
Yea neither room temp, aeropress temp, color of the beans, date of roasting, hour of the day, water tds. This is unacceptable.
God loves you
Champion not found
All these competition recipes from prior to the updated rules that restrict you to 18g of coffee is just not practical. Nobody is brewing these high doses on a daily basis.
Impractical solution, too many stages and tools to get a coffee, not to mention that at the end the produced coffee will become cold.
Mmm tastes like bitter mud
🤦♂️ so American. Gross diluted sissy coffee.
@@Perceptence probably urine - its what real men drink.
Wendelian Van Bunnik is a very American name
Get over yourself. There are different ways of brewing coffee and many of them are delicious