Well damnnn... tried a lot of recipes, tried my own, then started following the coffee chronicler and he recommends that technique. My god, best aeropress i made to date. Bravo!
Just tried this recipe for the first time today and wow, easily the best Aeropress I've ever brewed. Have always been disappointed in my Aeropress brews compared to my v60 brews but not anymore. Thanks Tim!
I am so glad to hear. There are many recipes for the Aeropress that work great. The most important part is to use good coffee and good water and make sure the aeropress is properly cleaned. IT should be quite easy to succeed with it.
Thank you so much! I've tried 12g, 16g and 18g. 30sec+1,5min, 30sec+2,5min and so on. And it was so wrong. This simple recipe is almost right for me. Now I will look for some small changes.
good question! up up up! for French press i usually use about 92-96 degrees celcius, but i dont know with the aeropress! below the bolling point somewhere i would guess
Don't lean on my scales? Then how else do I find out if I'm exerting exactly 30lbs of force with my tamper? I hear it's as important as shaking polaroid prints to help them develop.
Way too late on this but 2 questions: 1. What would be the equiwalent of this grind if i'm using the Hario Skerton? how many clicks? 2. Do you start pressing after the first minute or at 40 seconds so you end up with a total brew of 1 minute?
Im using Hario Skerton Plus and around 4-7th notch works fine.... For Lavazza espresso italiano classico I´m using 5th/6th notch from the point where burs touches... Also my recipe for inverted is: 16g of coffee Add 50ml of water, stir 3 times, let it bloom At 30 second mark add 170ml of water, stir 3 times Stir at 1:15 for three times At 2:00 push it through in 30 seconds... So feel free to try it, these times works for me with Hario Skerton Plus 5/6th notch grind :) Way too late, but 2 answers my friend :)
This recipe is great. I have a question though. If you find the grinding sweet spot for this recipe but want a larger quantity of coffee. For a V60 32gr 500ml should one grind coarser ?(with the same coffee ofc)
I read mention somewhere that using the paper filters strains more of the acidic oils, whereas the metal filter allows more to pass through, more akin to French Press, having more of a bite. Is this accurate?
Yes, paper filter filters out more oils (not all on an aeropress as there is some bypass) Metal filter allows for more oils to pass, which might give you a more rich mouthfeel. Just remember that grinds most likely need to be adjusted as the pressing time will vary from a metal filter to a paper filter.
@@mgr633 Yea I agree, I'm not sure what your reply is to? Samuel Park asked "what was the temperature of the water in this video". Tim had posted it in the comments as well. I was simply copy and pasting tims previous reply to Samuel.
Hello. It has been a while since we tried the Prismo, so I would not be able to answer in a good manner. But you should try it and see if you like it. The brew ratio makes for a cup that is slight above average strength here in NOrway, but strength is such a personal thing so my advise would be to try it out and adjust accordin to your preference.
Im almost at the lowest setting on my grinder (Fellow Ode Brew Grinder gen 2), but it still takes under 20 seconds to do the "press" after the one minute. Am I doing something wrong? Also do you press the "tube" all the way down or stopm before it gets to the end?
I use the Ode Gen 1 original brew burrs on 1.2 to 2 and I just stir 6 times instead of 3 for each stirring session. So I stir a total of 12 times instead of 6. Depending on the coffee I might even stir up to 10 times for each stirring session so a total of 20 times. Try that and see if it helps.
It varies a bit depending on the coffee you use and how worn your burrs are. Try around 10-16. if too watery, grind finer, if bitter and "chalky/muddy" then going slight coarser
It really depends on your coffee but somewhere between 15 and 20 would be good on most grinders, but you have to try and see what you like the most. Aim for high extraction with our coffees.
Hello. We normally use one that we had custom made, but it is not for sale anymore. Aeropress now sell their own which looks promising. The important part is to use good coffee ;-)
Thank you. The mocha pot can make a pretty decent cup of coffee, but I find it hard to motivate myself to use it a it takes a while and also the aluminium one is very difficult to keep clean over time.
Thank you very much. You and your Staff are very kind on replying! Yes I think that Moka Pot takes too effort for a difficult result! Which method is your favourite for everyday at home? V60, Aeropress or French Press ? :)
Really good recipe, just sipping of the cup I made using your recepie for my Ethiopian Yiragacheffe, while I can taste the fruit notes I feel the acidity is a little more than what I'd prefer any suggestions, finer or coarser grind or something else?
What is your opinion on brewing larger batches on the Aeropress? Do you recommend it or have a recipe? I love using this gadget while traveling but I haven't had much success brewing two cups or more in it.
Hey Tim, how would you go about making this recipe produce just a slightly stronger cup? I've got the same Wilfa grinder. Would you grind finer, use more coffee or make extraction longer?
Thats a good question! Did you find a answer to this somewhere? I was always wondering if you wanted a more stranger cup; WhAt would be the difference between either grinding finer, steeping longer or more aggitation of the slurry
Yeah it would be pretty much exactly the same, the difference between standard and inverted are only really ease of use factors, and you have a higher chamber capacity with standard.
Tim I've been playing with recipes since I got the aeropress a year ago and your method with a light roast is the only one that ever gave me the results I wanted. My only question is can I scale this up to say 300 ml of water? (Keeping the same coffee to water ratio that is) My thought is it might take too long to press out more water and get overextracted.
Yes you can if it can fit in the aeropress. YOu might get sligth higher extraction due to longer press out time but it would be marginal and nothing to worry about I think.
Sorry a little bit of a newbie here. I'm really trying to experiment to get my coffee right. I've always loved coffee, but I've never seen this side of it(only the Mr coffee drip, k cup etc...). Now I've invested quite a bit of money (acaia, fellow, and a breville pro grinder). Has anybody experimented and come up with the proper grind setting on the breville pro grinder? I believe this to be one of my greatest sources of error, and I really don't know what to look for necessarily. Thanks in advance for any help
Welcome in the wonderful world of the home barista! Honest coffeeguide says setting 6-34 for but for this recipe you want slightly finer than drip. So I would start at 10 and then adjust based on your taste. I use different grind sizes for different coffees too. Just start experimenting. That is the fun of it.
It really depends. If it tastes bitter then go coarser. If not, then dilution is an option. If you have just updoded and get a strong brew I would reduce grams.
Definitely more a fan of the detailed periscope videos, wish those were recorded in similar quality. Hopefully this will help out some less experienced folk though.
Tim, why the three stirs at the end? Why not grind a little finer and remove that bit? I’d think that a cleaner cup would result by letting the coffee settle and then using it as extra filtration to catch the fines. I’m guessing you have a good reason. Does it make pressing faster? Does it just get the TDS up very efficiently? Thanks!
It makes it easier to press with coarser grind. Finer grinds are also more difficult to get wet evenly. Less sediment in the cup (due to easier press through) and also gets the extraction up. I don't find stirring to damage the cup if done carefully.
@@TimWendelboeCoffeeWhen stirring, are you inserting the stirring utensil deep into the bed? Since you recommend pressing immediately after stirring, does it not create an uneven bed and a potential for channeling? Sorry for the bother but I figured you'd be the best to explain.
If you brew to the same tds and extraction level they should taste very similar. but Aeropress can have slight more rich mouthfeel and less astringency
Hi Tim! I've just purchased the Wilfa Uniform grinder. The provided brew guide suggests a setting between 14 and 22. Which setting would be ideal for this recipe (generally speaking) in your opinion? Do you recommend to start from the bottom (14) and making it coarser or the other way around (going down from 22)?
Congratulations on your new grinder. The settings really depends on the coffee and a bit on your water too. We are grinding around 16 - 18 for our aeropress brews here in norway
I'm struggling with getting the same clarity and the clear floral taste as I get in my local coffee bar, even though I have a decent grinder. Could it be the water? Or do you have a proposal of what it could be? We have soft water from the sink.. Lars
Are you using the same parameters as in this video? If so, you might want to try a coarser or finer grind. Take a look in your water boiler. Do you have a lot of scale formation in it? If so it is definitely the water. If not it might be the PH of water or your grinder or if you are using too low water temp.
Hi Tim, Just started drinking/brewing coffee, and are trying to educate my self a bit. Very pleased with the results on V60, but was curious about this as also. What is the cons on brewing with the chemex vs V60? The only significant difference i could imagine is the filter? Thank you for good tips an very useful videos :)
I suggest trying both regular and bypass (adding the water later) methods and seeing what you like best. People coming from pourovers might like a "fuller" brew of which all of the water touches the grounds.
@@MrDarren690 you dont need it with Aeropress. the amount of water does enough extraction. just dont put as much water t o dilute or if not as Tim mentioned you can stir more .
My metode inverted 15gr coffee add 60ml water. Just wait for 1.30 minute to press.. When too strong for you, you can add hot water in cup, 100ml or more up to you.
I've had the wilfa grinder since Christmas, but finding the written grinder settings a little inaccurate. For a 30g/500ml Kalita brew I've been using the first grinder setting on the A of aeropress. Any tips, apart from taste?!
90 % of the time that is what I use as well. essentially an Americano. I have tried this method. not as smooth but a little more flavor depending on stir.
Perfect!? But, you didn't get exactly 14 grams and 200 ml, and who knows what the temperature of the water was at the time of pouring. Reckless, I'd say!
And now I know the famous Tim Wendelboe likes very weak coffee. I like mine a bit stronger. Good to see he hasn't fallen into the silly inverted method. Nice video.
Weak color not always mean weak flavor or taste, different beans and roasting levels also affect the overall output when brewing coffee, i don't think the flavor and the aftertaste weak in this video. Also if he brew coffee with 300g of water with same ratio with 14g/200g, then i bet the color would look much darker.
@@monki_sudo and crazy good. And with his method it gives you about 18 cups of coffee, i.e. < 10 NOK per cup. Not that bad for a treat once in a while.
Tim Wendelboe wow that is certainly a huge deviation from the much cooler temps used for AP in the past. everywhere between 70 to 92 depending on grind, brewing time and stirring. but 98, 99 straight on the grind, never tried that myself.
very interesting that what ever temp i use for brewing when I'm finished and I measure the temp in the cup it is always about 160F. Most of the time i use 80C for aeropress
Well damnnn... tried a lot of recipes, tried my own, then started following the coffee chronicler and he recommends that technique. My god, best aeropress i made to date. Bravo!
So glad we could help you with better brewing results.
Just tried this recipe for the first time today and wow, easily the best Aeropress I've ever brewed. Have always been disappointed in my Aeropress brews compared to my v60 brews but not anymore. Thanks Tim!
I am so glad to hear. There are many recipes for the Aeropress that work great. The most important part is to use good coffee and good water and make sure the aeropress is properly cleaned. IT should be quite easy to succeed with it.
This is the best aeropress recipe I have tried. Thank you so much Tim.
Thank you so much! I've tried 12g, 16g and 18g. 30sec+1,5min, 30sec+2,5min and so on. And it was so wrong. This simple recipe is almost right for me. Now I will look for some small changes.
This is now my go to recipe for the Aeropress.
I went to your store at Oslo a few months ago and got into specialty coffee!
When you stir are meant to be the stirrer on the bed? Or halfway.
half way.
How many clicks on the Timemore C2?
What is the temp of the water being used for brewing?
good question! up up up! for French press i usually use about 92-96 degrees celcius, but i dont know with the aeropress! below the bolling point somewhere i would guess
I know it’s been 7 years but he recommends 204F.
If you want to use the metal filter but also get a cleaner cup, stack the paper one on top of the metal one
Don't lean on my scales? Then how else do I find out if I'm exerting exactly 30lbs of force with my tamper?
I hear it's as important as shaking polaroid prints to help them develop.
coffeewclaude is this a serious question?
would be cool if your scale measures up to 30lb haha
Amazing xD
Way too late on this but 2 questions:
1. What would be the equiwalent of this grind if i'm using the Hario Skerton? how many clicks?
2. Do you start pressing after the first minute or at 40 seconds so you end up with a total brew of 1 minute?
Im using Hario Skerton Plus and around 4-7th notch works fine.... For Lavazza espresso italiano classico I´m using 5th/6th notch from the point where burs touches...
Also my recipe for inverted is:
16g of coffee
Add 50ml of water, stir 3 times, let it bloom
At 30 second mark add 170ml of water, stir 3 times
Stir at 1:15 for three times
At 2:00 push it through in 30 seconds...
So feel free to try it, these times works for me with Hario Skerton Plus 5/6th notch grind :)
Way too late, but 2 answers my friend :)
How long would you steep for a medium V60 style grind?
For those wondering, 14 : 200 is a 1 : 14.3 brew ratio.
70g/L
Thanks!
how would you adapt the recipe for a medium roasted bean? i'v been struggling with it. thank you
Great video. I've had an aeropress for ~3 years and feel like I can brew a proper cup now :)
This recipe is great. I have a question though. If you find the grinding sweet spot for this recipe but want a larger quantity of coffee. For a V60 32gr 500ml should one grind coarser ?(with the same coffee ofc)
For making V60 you would need a coarser grind for sure if you are making 500ml
What changes are required to make 250mil instead of 200mil with this recipe? I use the black wilfa svart aroma grinder
you would have to use 17,5 g coffee and 250g water. everything else the same.
I read mention somewhere that using the paper filters strains more of the acidic oils, whereas the metal filter allows more to pass through, more akin to French Press, having more of a bite. Is this accurate?
Yes, paper filter filters out more oils (not all on an aeropress as there is some bypass) Metal filter allows for more oils to pass, which might give you a more rich mouthfeel. Just remember that grinds most likely need to be adjusted as the pressing time will vary from a metal filter to a paper filter.
@@TimWendelboeCoffee Thanks for the explanation, good to know
What was the temperature of the water in this video?
Tim Wendelboe
10 months ago
straight off the boil. You lose a lot of temp during pouring and brewing so go for as hot as possible.
@@joelvetter Temperature is a lot more related to the roast than the brewing method.
@@mgr633 Yea I agree, I'm not sure what your reply is to? Samuel Park asked "what was the temperature of the water in this video".
Tim had posted it in the comments as well. I was simply copy and pasting tims previous reply to Samuel.
Have you tried this recipe with prismo? Any recipe tweak you would recommended with Prismo?
Hello. It has been a while since we tried the Prismo, so I would not be able to answer in a good manner. But you should try it and see if you like it. The brew ratio makes for a cup that is slight above average strength here in NOrway, but strength is such a personal thing so my advise would be to try it out and adjust accordin to your preference.
Im almost at the lowest setting on my grinder (Fellow Ode Brew Grinder gen 2), but it still takes under 20 seconds to do the "press" after the one minute. Am I doing something wrong? Also do you press the "tube" all the way down or stopm before it gets to the end?
I use the Ode Gen 1 original brew burrs on 1.2 to 2 and I just stir 6 times instead of 3 for each stirring session. So I stir a total of 12 times instead of 6. Depending on the coffee I might even stir up to 10 times for each stirring session so a total of 20 times. Try that and see if it helps.
What grind setting would you recommend for this aeropress recipe using a Wilfa Uniform grinder?
It varies a bit depending on the coffee you use and how worn your burrs are. Try around 10-16. if too watery, grind finer, if bitter and "chalky/muddy" then going slight coarser
How many clicks on comandante would be the ideal grind size?
It really depends on your coffee but somewhere between 15 and 20 would be good on most grinders, but you have to try and see what you like the most. Aim for high extraction with our coffees.
Hej Tim
Which metal filter do you use for Aeropress?
Hello. We normally use one that we had custom made, but it is not for sale anymore. Aeropress now sell their own which looks promising. The important part is to use good coffee ;-)
Good day everyone, do you guys plunge with even pressure throughout the press, or increase it as you go?
Just lean on it and do not try to force it. SO a gentle steady press is the best.
@@TimWendelboeCoffee thanks!
You are perfect at describing the process!! Compliments :)
Have you ever tried the Moka Pot? What do you think?
Thank you. The mocha pot can make a pretty decent cup of coffee, but I find it hard to motivate myself to use it a it takes a while and also the aluminium one is very difficult to keep clean over time.
Thank you very much. You and your Staff are very kind on replying! Yes I think that Moka Pot takes too effort for a difficult result!
Which method is your favourite for everyday at home? V60, Aeropress or French Press ? :)
I mainly use V60 and aeropress at home or when I am traveling.
Tim Wendelboe Thanks for sharing your preferences! I wish you a lot of success! :)
Me ajudou muito! valeu.
Really good recipe, just sipping of the cup I made using your recepie for my Ethiopian Yiragacheffe, while I can taste the fruit notes I feel the acidity is a little more than what I'd prefer any suggestions, finer or coarser grind or something else?
Try a slightly finer grind
What is your opinion on brewing larger batches on the Aeropress? Do you recommend it or have a recipe? I love using this gadget while traveling but I haven't had much success brewing two cups or more in it.
You can increase proportionally, but Aeropress is launching a bigger version of the brewer very soon
Hey Tim, how would you go about making this recipe produce just a slightly stronger cup? I've got the same Wilfa grinder. Would you grind finer, use more coffee or make extraction longer?
Stir more.
Thats a good question! Did you find a answer to this somewhere? I was always wondering if you wanted a more stranger cup; WhAt would be the difference between either grinding finer, steeping longer or more aggitation of the slurry
Would an inverted variant of this recipe have roughly the same result?
Yeah it would be pretty much exactly the same, the difference between standard and inverted are only really ease of use factors, and you have a higher chamber capacity with standard.
What type of grinder is that?
Wilfa
Tim I've been playing with recipes since I got the aeropress a year ago and your method with a light roast is the only one that ever gave me the results I wanted. My only question is can I scale this up to say 300 ml of water? (Keeping the same coffee to water ratio that is) My thought is it might take too long to press out more water and get overextracted.
Yes you can if it can fit in the aeropress. YOu might get sligth higher extraction due to longer press out time but it would be marginal and nothing to worry about I think.
What setting was that on the wilfa?!!
I dont know what he used, but I prefer putting it under the R in Aeropress if you're using the wilfa grinder.
@@Anthraxinternational which R?
@@xbriskx the 2nd, from the video at least
Sorry a little bit of a newbie here. I'm really trying to experiment to get my coffee right. I've always loved coffee, but I've never seen this side of it(only the Mr coffee drip, k cup etc...). Now I've invested quite a bit of money (acaia, fellow, and a breville pro grinder). Has anybody experimented and come up with the proper grind setting on the breville pro grinder? I believe this to be one of my greatest sources of error, and I really don't know what to look for necessarily. Thanks in advance for any help
Welcome in the wonderful world of the home barista! Honest coffeeguide says setting 6-34 for but for this recipe you want slightly finer than drip. So I would start at 10 and then adjust based on your taste. I use different grind sizes for different coffees too. Just start experimenting. That is the fun of it.
I have a question Tim. If the final brew came out too strong, would you prefer diluting it with water or just grinding the beans a little bit coarser?
It really depends. If it tastes bitter then go coarser. If not, then dilution is an option. If you have just updoded and get a strong brew I would reduce grams.
@@TimWendelboeCoffee Thanks a lot for the tips! Will surely try this
What setting on the lido 3 would be equivalent?
I am sorry I am not familiar with that grinder
What grinder is it. Looks awsome
wilfa
Definitely more a fan of the detailed periscope videos, wish those were recorded in similar quality. Hopefully this will help out some less experienced folk though.
Tim, why the three stirs at the end? Why not grind a little finer and remove that bit? I’d think that a cleaner cup would result by letting the coffee settle and then using it as extra filtration to catch the fines. I’m guessing you have a good reason. Does it make pressing faster? Does it just get the TDS up very efficiently? Thanks!
It makes it easier to press with coarser grind. Finer grinds are also more difficult to get wet evenly. Less sediment in the cup (due to easier press through) and also gets the extraction up. I don't find stirring to damage the cup if done carefully.
@@TimWendelboeCoffeeWhen stirring, are you inserting the stirring utensil deep into the bed? Since you recommend pressing immediately after stirring, does it not create an uneven bed and a potential for channeling? Sorry for the bother but I figured you'd be the best to explain.
At a similar extraction level, would you say that the Aeropress reveals more nuances of the bean than a pour-over, or less?
If you brew to the same tds and extraction level they should taste very similar. but Aeropress can have slight more rich mouthfeel and less astringency
@@TimWendelboeCoffee Would you say the metal filter on the aeropress lends itself to a fuller body than a paper filter? Similar to a french press?
@@YaamFel Ever so slightly, but you do get oils and sediment also with paper filter due to the holes on the side of the filter cap.
Whats that grinder
from norwegian wilfa
Hi Tim! I've just purchased the Wilfa Uniform grinder. The provided brew guide suggests a setting between 14 and 22. Which setting would be ideal for this recipe (generally speaking) in your opinion? Do you recommend to start from the bottom (14) and making it coarser or the other way around (going down from 22)?
Congratulations on your new grinder. The settings really depends on the coffee and a bit on your water too. We are grinding around 16 - 18 for our aeropress brews here in norway
@@TimWendelboeCoffee Thank you for the quick response, highly appreciated! :)
What's the digital timer brand/model?
acaia lunar
I'm struggling with getting the same clarity and the clear floral taste as I get in my local coffee bar, even though I have a decent grinder. Could it be the water? Or do you have a proposal of what it could be?
We have soft water from the sink..
Lars
Are you using the same parameters as in this video?
If so, you might want to try a coarser or finer grind. Take a look in your water boiler. Do you have a lot of scale formation in it? If so it is definitely the water. If not it might be the PH of water or your grinder or if you are using too low water temp.
Consider this: however great the water tastes before putting coffee in it will be a factor for how great the coffee tastes when you finish brewing.
i wonder how many clicks on comandante c40
16-20
Nice.😊
what grinder is that?
Wilfa, really good for home use. I have the Wilfa Svart and can really recommend it.
Tim did you have any advice about brewing with Chemex?
my advice: don't.
Hi Tim,
Just started drinking/brewing coffee, and are trying to educate my self a bit. Very pleased with the results on V60, but was curious about this as also. What is the cons on brewing with the chemex vs V60? The only significant difference i could imagine is the filter? Thank you for good tips an very useful videos :)
깔데기를 장착한채로 누르면 유리서버 깨집니다.......
굉장히 위험합니다.
It's better to use less water and dilute afterwards.
I suggest trying both regular and bypass (adding the water later) methods and seeing what you like best. People coming from pourovers might like a "fuller" brew of which all of the water touches the grounds.
@@MrDarren690 you dont need it with Aeropress. the amount of water does enough extraction. just dont put as much water t o dilute or if not as Tim mentioned you can stir more .
Why do you not start with small water and bloom?
Sir, what is the name of the mill?
Wilfa Svart
EttaOslo thanks ❤️
My metode inverted 15gr coffee add 60ml water. Just wait for 1.30 minute to press..
When too strong for you, you can add hot water in cup, 100ml or more up to you.
I've had the wilfa grinder since Christmas, but finding the written grinder settings a little inaccurate. For a 30g/500ml Kalita brew I've been using the first grinder setting on the A of aeropress. Any tips, apart from taste?!
You always need to adjust for the brew ratio and brew method, so the written settings are more a guideline than a recommended setting.
A minor and so relevant question, but what is the brand of your cooker? I like the long neck it has. It looks precise and classic.
Thomas Jessen it's a bonavita electric kettle
Should have been "A minor and NOT so relevant question..." Thanks for the help :-)
FFS actually show the setting on the wilfa svart for more than a fraction of a second
The directions are written on the box. Give it a try.
90 % of the time that is what I use as well. essentially an Americano.
I have tried this method. not as smooth but a little more flavor depending on stir.
Ya but those instructions are trash
Enh I'll stick to my usual coffee syringe?????
Perfect!? But, you didn't get exactly 14 grams and 200 ml, and who knows what the temperature of the water was at the time of pouring. Reckless, I'd say!
ximono (°▽°) .. . SH1T!
And now I know the famous Tim Wendelboe likes very weak coffee. I like mine a bit stronger. Good to see he hasn't fallen into the silly inverted method. Nice video.
14 to 200 ratio isn't that weak.
If I can see through it it's too weak for me. Make mine black.
Weak color not always mean weak flavor or taste, different beans and roasting levels also affect the overall output when brewing coffee, i don't think the flavor and the aftertaste weak in this video. Also if he brew coffee with 300g of water with same ratio with 14g/200g, then i bet the color would look much darker.
alan,
like a cowboy! if you turn the cup over the coffee wont spill? lol
@@monki_sudo and crazy good. And with his method it gives you about 18 cups of coffee, i.e. < 10 NOK per cup. Not that bad for a treat once in a while.
What is the temp of the water being used for brewing?
straight off the boil. You lose a lot of temp during pouring and brewing so go for as hot as possible.
Tim Wendelboe wow that is certainly a huge deviation from the much cooler temps used for AP in the past. everywhere between 70 to 92 depending on grind, brewing time and stirring. but 98, 99 straight on the grind, never tried that myself.
very interesting that what ever temp i use for brewing when I'm finished and I measure the temp in the cup it is always about 160F.
Most of the time i use 80C for aeropress
@@harriest123 Try both, see what u like!