@@Michael-SR In the video they address this. Don't swirl or stir in a circular motion. Only agitate back and forth so as not to create a swirl and mound up the coffee bed.
You can get balanced coffee at infinite points. By Steeping longer you can increase extraction but kindly note that you can also get a balanced (but weaker) cup with less extraction or a balanced (strong) cup with more extraction. There's no such thing like a golden point.
Just tried this for the first time with a natural Costa Rican. Used the AeroPress flow control cap. Unbelievable brew. One of the best cups of coffee I’ve ever had
Tried the recipe, best cup I've had since a long time. Coffe used: 50/50: Bolivian red honey/odo shikasso guji natural light roast Grind size: 5.4 on k plus, lightly sifted for fines (vs normally I use gs of 3.6 for the aeropress) Cup: Very sweet, clear and juicy, no astringency, amazingly well extracted Would be interesting to try this in a French press with the exact same recipe. (using the paper filter clear French press trick)
@@puravidaoverland7469 yes, it's a great grinder and i recommend it. Great build quality, Easy to change grind settings, great for filter and decent for espresso (a bit tough on the arms but good taste). However there's a new one called k max to consider instead if you like magnetic catch cups, i am fine with mine not being magnetic a friend has the j Max and has had a few accidents of magnetic catch cup falling off while grinding. If you buy k pro make sure it's the newer model which had a very slight re design in burrs that give a bit of an upgrade supposedly, i have the old one no issues at all way btter than my cheap electric Bodum
Tried it this morning with a little Kenyan light roasted coffee. Which to be honest is my preferred cold brew coffee. I normally prefer Ethiopian coffee for hot brews but I'm out of that right now. So I gave it a try. In the end it turned out great. It brought out the flavor without being too harsh or bitter. It's takes many of the characteristics of French Press coffee I love but it had the clarity and body of an aeropress brew. Here's my recipe: 20g of Kenyan light roast (less than 6 weeks old in terms of roast date) ground at setting 6 on my 1zpresso K-plus. 240g/ml of 100c 3rd wave water at. I have an Fellow Prismo so I did what you instructed, half the water in first, then coffee, then the rest of the water, and then side to side agitation. Although i didn't add the plunger. I used a small preheated glass bowl as a lid. No need to worry about making a mess due to pressure build up. After 10 minutes I pressed it into a travel mug with some sugar and frothed milk/creamer. Delicious!
Just made this. Mouthfeel and texture are incredibly smooth, flavors are balanced but ultimately it feels a little muted and flat. Not bitter at all but lacks an acid kick that I do get with the Hoffman method. Definitely a nice recipe if you like this style of coffee.
Just tried this method this (Saturday) morning. I used 13g of Sumiyaki roasted, relatively fine ground, medium-roast, Columbian beans. The result was so smooth and amazingly full-flavored! Definitely worth the wait. But I can only brew this method on the weekends.
Will definitely try it out! I'm a fan of JH's recipe but I found myself brewing for more than a minute over his 2 minutes and just that minute more gave it that much more taste. I can only imagine what 9 minutes would do. Thanks for the video :)
I'm happy that this method seems to vindicate my usual routine with the Aeropress. In the morning I steep medium to fine coffee (6 chicks in the Porlex grinder, one scoop) with boiling water upward the 1 mark. Thereafter I go to take a shower, prepare breakfast, and foam some milk. After 20 minutes I press slowly and get great coffee for a latte. I never had a problem with bitterness. However this only works with good quality coffee (now using L'or Espresso Forza 9). The longer I steep the better. With cheap coffee it's the contrary and long brews are undrinkable.
Lower quality might be roasted darker, try lower your temperature! I recently almost trashed a bag of dark coffee (I usually never drink dark coffee) but decided to try a low temp brew and the result was completely different. Nice overall, not much bitterness.
I feel like as a break from work, it's perfect. Because either I'm ignoring work for the 5-6 minutes my pour over ritual takes, or I get distracted and come back long after the draw down has finished.
Just did a 1:17 ratio V60 (as a baseline) and this method with the same coffee. Definitely stronger cup, more body but not bitter, but it masks the acidity and sweetness a bit. Like moving from V60 to a flat bed dripper, but more pronounced. Using the plunger as an airseal makes the aeropress so versatile, simple but great design.
I have tried this recipe, cause of a IG follower of mine who texted me about it a few days ago. i tried it with 10 minutes and, extrem: 28 minutes. And boy, the 28 min. long steep brew was so smooth and delicious. Used a Cold brew blend (mixed varieties, 50% washed 50% decaf). The coffee was damn delicious. Silky smooth body, great texture. Used Thirdwavewater of course ;-) Grindsetting on my 1ZPresso Q2 was fine (40 clicks or around 200 microns).
200 microns? I don't think that's right. 1 Q2 click = 22 microns, right? That's around 880 microns then. 200 microns is way finer than what I use for espresso.
I picked up the 1ZPRESSO JX-PRO grinder recently after learning about the brand from Kyle's video. This was the first recipe I tried with it, brewing a Malawi Geisha from Verve. I think I aimed for 500 microns which would be 40 clicks at a 12.5 um step size, or like number 8 on the dial. I thought I must have gotten it completely wrong... Stirring the brew was like mud. The resulting puck was like wet clay. But boy did it make a deliciously sweet and complex cup! As a comparison, the next day I doubled the grind size, which then looked more like a typical grind for filter brew. All that complexity and sweetness was gone, with slight astringency detectable instead. Seems like we should expect under-extracted flavors in this case instead. It could have been due to worse technique, but I think Jonathan Gagne explains in the book that it is actually pretty hard to extract from the inside of larger coffee particle. Maybe what happened with a coarser grind is that I was actually just over-extracting the outer layers. Or essentially my dose was lower than expected, so my brew ratio was actually longer than intended. Anyway, bottom line seems like you can go super fine with this recipe and still have great results!
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So the key takeaway is the 9+ wait and emphasis on maintaining a flat bed, similar to how you would on a cone brewer. I want to try this, and an inverted version to see how they fare. I want to take a day to compare my recent top Aeropress recipes soon, I've had some great results with Sprometheus' latest recipe. It's actually resulted in me brewing more with the 'press over my daily Switch recently.
For me it's by far the best recipe for complex coffees. It takes out alot of acidity and focuses on the inconspicuous long lasting base notes that you can taste at the back of your tounge. Sometimes I like the initial punsh that you get from some recipes, but this one is overall very very solid.
I tried this recipe, very impressive. Considering springing for the book. I also went from making my own water to switching to Third Wave (for a couple of years) but was not happy with the powder comping up in the package. As you know (if you make up your own water) a small amount of powder still in the foil, is going to throw off your chemistry. I went from ordering on Amazon, to directly ordering from Third Wave, it was okay then not okay. Now I get the liquid minerals from GC Water, and it is so much easier, no hassle. It's a little more pricey, but the convenience is worth it.
From a chemical engineering standpoint, mixing should be constant and vigorous. If you don’t mix well, which is exactly what almost every one is telling me to do, you’re expecting the bed to mo most of the extracting as water flows through it. If that’s the way you want to extract, the flatness of the bed is absolutely crucial. However, if you just mix well for a set period of time, and then press relatively quickly, the only function of the bed is to capture fine particles.
Yeah. But keep in mind that stirring also makes for a much faster cooling of the solution. One minute of stirring and water will loose lots of heat. Extraction is vastly affected. It's much better to do what Gagne suggests: stirr to mix, steep, stirr some minutes later, steep, stirr one time near the end. Then plunge slowly. Unless you have a heat source (syphon) stirring continuously hits diminishing returns quite easily.
I tried the recipe and it's awesome! I used Brasilia Guaxupe beans (low-medium roast) and the 9 min. brewing time surpsised me much! :D Full body, full of flavour. Good balance between acidicy and bitterness.
Fascinating. Seems like the same long-steep guidance should apply to any immersion brewing method (Clever, French Press, etc). I had the impression that brewing too long would extract undesirable flavors, but perhaps I crossed the streams with guidance for percolation or espresso. For those, it definitely makes more sense (to avoid over-extraction by allowing fresh hot water to continue to leach more compounds by diffusion). For immersion, perhaps there's a plateau of coffee compound "gradient" that remains tasty. Look forward to reading the blog!
I mean practically if you use the same grind size and steep time, the only difference in those any of the steep method are how warm the water stays and how much the filter takes out based on the brewer, Clever and aeopress probably very similar since both plastic with lid. the filter paper is perhaps similar too, french will be more fines etc.
I think I should read Jonathan's blog about this but I will but commenting here first. I had not brewed with my aeropress with prismo for several months, so first thing I did was look up my old brewing notes, then re-watched James Hoffman's ultimate video. But then I also watched another EU reviewer, (did not see yours at first, sorry) who mentioned comandante click settings, I LIKE this, so based on that I set my c40 with 18 clicks (2 more course than he suggested) and brewed 2 cups, one at 60g/liter dose the other at 65. (your 70/liter dose would be too strong for me). Both cups ended up with bitter aftertaste for me, and I concluded that 18 clicks (approx 540 microns) is too fine. You made a very true comment, "grind size matters" with aeropress, but then you do not give any concrete guidance, eg, comandante clicks or microns. Your further comment to keep brewing courser until it's not astringent, is both obvous but also not really helpful. I watch you and others for specific guidance, then I can adjust for my taste buds. Another reviewer with a long 8:00 minute immersion method suggested course grind, like french press course, c40 at 30 clicks (900 microns) and conceptually that computes for me if I'm steeping for 8 or 9 minutes. All I know for sure today, is that I brewed 2 very disappointing cups because I think I ground too fine. Clearly not your fault, but also watching your video after the fact, is not giving me helpful guidance as to honing in on a sweet grind size. my 2 cents fwiw. PS I have now read Johanthan's blog re aeropress and comments to it, feeling more informed but grind size is still elusive value. Putting my aeropress on the back of shelf, where I think I'll leave for awhile.
My aeropress recipe for coffee at work: measure out 12g at home before heading into the office. Once it's time to get brewing, invert the Aeropress and set the plunger to just past the number 4. Fill with the grounds and then up to the top of the brewer. Wait for 2 minutes. Mean, wet the filter so it sticks to the cap and then put the cap on and start pressing!
I was very skeptical about brew time, new to brewing coffee though, it was perfect, first time i could taste coffee without bitter grind size 2.7 1zepresso grinder, thank you
Always looking for a good way to utilize the aeropress and this seems like a solid method to try out...afternoon coffee break coming up! Thanks as always for the well thought out and structured videos.
I noticed at 5:01 you said no swirl necessary, but Gagne's blog says swirl to level the coffee bed and swirl again after five minutes. Just your preference?
9 minutes! Intriguing. And I keep hearing about this book which I will have to check out. I would've liked to hear more of your aeropress journey for this video which you hinted at in your previous picture and post. But I'm loving these recipes from James, Prometheus, and now Johnathan via your channel. I will have to check it out.
The recipe is what Matt Perger published years ago: just wait ~10 minutes and the grind size doesn’t really matter anymore. It’s cupping with an Aeropress.
I’m a huge fan of the long French press, so I find this pretty interesting. On the other side I’ve never really had a great aeropress brew so I’m not sure I’ll make time for this.
Strange. I remember some youtuber talking about not getting a good Aeropress brew. Im not sure if you guys are coffee tasters with extra picky taste buds or something, but i got the Aeropress Go just a few days ago, and immediately enjoyed the "regular coffee", but my first 3 attempts at espresso were pretty mediocre, making me think the Moka pot was way better. After watching a few videos, and testing out 3 different grind settings, i can now get consistent results that are very similar to the best i have gotten with the Moka pot..!
I've been doing something similar. Brew upside down with an 8 minute wait. I've noticed much fuller flavors than the more traditional methods. Now I need a Prismo to do this method.
The long brew methods are basically like the equivalent of getting a massive grinder upgrade.. it's a huge equalizer of extraction. The grind setting, grind consistency, doesn't matter nearly to the same extent as with short brews. However, lots of people like the more underextracted sour notes, or the balance of sour and developed notes because of a small grind inconsistency. I do wonder how robusta or darker roasts would fare.. they usually benefit from the extra acidity and less extraction. Worth trying though.
Hofmann also does a long recipe. I believe it was inverted? (edit: no it was his french press recipe, but I replicated it in my aeropress) Anyways, tried that one and liked it very much. If you do have some time..
This is very similar to the method for French press brewing by Gwylim Davies - see the TH-cam video on the European Coffee Trip (ECT) channel. It makes a lot of sense, since it's pretty much using the Aeropress as if it were a French press. ECT also had a similar recipe using the inverted method for making a French press style brew on the Aeropress. It's a great recipe, but it's definitely not new. Given the choice, I'd definitely do it this way using an Aeropress with the Prismo, since it does a better job of filtering out the sludge compared to a French Press 😃
Prismo just arrived and I want to try this recipe again (btw, it was delicious without the Prismo) ... Kyle, can you please explain why is it necessary to pour half the water amount before "throwing" the coffee? Also, is agitation needed between pours?
Kyle, great vid as always, I have an Aeropress go, which is just a bit smaller. Any ideas for a coffee and water recommendation? Any thoughts from anyone would be appreciated. Thanks!
I am going to try converting this to use with the inverted method. For no good reason. I just prefer using the inverted method. update: tried it, taste good. Not sure if its any better.
Kyle, thanks for sharing so well your coffee knowledge. And putting your kids with their genuine cute expressions are the perfect closing for this video. I haven’t seen more videos but you should always include them at the end. Great video!
Starting 22-24 is a good start. But follow the instructions for grind size as outlined in the video. Every coffee is different so these grind settings may be off depending on your coffee.
@@KyleRowsell I did this with 12 clicks on the Comandante and loved the results, however note that without Prismo and water-first trick you’ll have to go much coarser (I haven’t dialed in w/o Prismo).
Have you given any thought to the fact that you were careful to level out the grounds and then you added water and stirred. Kinda makes me thing that the leveling of the dry grounds is a waste. What are your thoughts? I did enjoy the video and am enjoying my new Aeropress and the wonderful coffee it makes. Scott
No it's not. You can start inverted and then flip or just use the traditional upright position and use the plunger to create some vacuum and stop the dripping. Prismo or even better the AP flow control vale, both are great add-ons but certainly not essential to get awesome and consistent results.
Maybe I'm overthinking but you mentioned starting the timer before adding the water and then again after inserting the plunger. Does the initial time adding water and stirring matter?
I just tried this , definitely makes an interesting cup, tried it with a light roasted geisha from limmu It made the acidity really pop with this coffee but I’m actually starting to really like acidity as long as it’s tasty
Due to altitude my water can't go to 100°C, more like 94-95. I guess it's not reasonable to brew my coffee in a pressure adjusted room, but how should I adjust recipes?
I often do this with aeropress and similarly with the clever, brew, go away for 10 minutes come back. In my experience my best results with aeropress have been either very short (similar to original) or long brews
Looks interesting and will definitely try it out. Was thinking though that doing it inverted might be better to avoid any premature drips. Possibly reduce the grind weight to 15g too thus reducing water volume to allow for a more stable insertion of the plunger following the inverted method. Hope to be able to try this out soon!
This may work, but keep in mind by using inverted you’d be agitating the brew more by flipping the brewer early brew and also disturbing the bed from remaining flat.
Honest question. Is _active_ time any worse than a traditional v60? If not why is it a problem in a cafe setting? Its not like the setup is going to break the bank if you need a few of them. Obviously if your volume are batch / spro only that's a different question. I've done 10 mins inverted method since I first tried a similar recipe from BH Superlatives back in the day.
I'd try it out if Aeropress would have been available also in non-plastic option. I have Aeropress Go and I'm using it from time to time at home, my process takes about 3 minutes without blooming. I bought it as a bikepacking or travel option and I can justify the use of plastic in this product as is. As for everyday driver I wouldn't use a plastic one with 100C water in it for 9-10 minutes.
PP plastic is said to be safe even at such temperature but if you want something even better, I would definitely suggest upgrading to the clear version made of Tritan copolymer.
This won't be my daily driver, but depending on results I might come back to it every once in a while... I have a feeling that the brewing process probably stops before 9 minutes, the water cools down signficantly
Interesting. I'm going to try this. Would this recipe be best for light roasted coffees (due to boiling water temps) or all roast levels? And what grind size did you use? Just a good baseline to start with. Thanks!
Доброго времени суток. Кайл, оставьте, пожалуйста, под видео описание рецепта. Перевод и субтитры в видео не работают к сожалению. И небольшое пояснение: какой по этому рецепту получается кофе на вкус - напишите, пожалуйста.
Good to see no mention of the inverted method, as the extra risk is likely not worth any minimal benefit. I started doing a similar recipe after I noticed hoffman basically said you can't over-steep. I make my brew and leave it while I go for my morning shower ;)
Would this work for the SWITCH Immersion Dripper 03? ( SSD-360-B) For just a little more than the price of the Prismo you get a big o'le immersion dripper that can make more coffee at once than the Aeropress single cup. If so, the Switch is a much better bang for the buck.
I tried this recipe and I have some questions. I don't have a Prismo so when I pour in the water to the Aeropress, a little amount already drips into the cup. Then when I stir, a little more drips. So after stirring, I already have around 70ml of liquid in the cup. Would this have an effect in the overall brew? Also, when I stir using the Aeropress paddle, some grounds stick to the paddle. Should I be concerned with it or not? Thanks!
The main reason I personally used to wet the filter before hand was to reduce the amount of coffee that flowed through before I could add the plunger. Give it a shot!
18/260 would bring delicious concentrate flavors and you can open up sweetness and flavors by dilution. 25-30ml is around all it takes to enhance clarity and sweetness.
TL;DR: No. (Source: I tried it) Most Aeropress recipes use 85C water - this one uses 100C water, which helps compensate for the time. Something else you can do is pre-heat the Aeropress chamber by pouring boiling water and throwing it out before you start brewing. This should prevent further heat dissipation, but I don’t know just how much.
The only practical way to use the aeropress is with the inverted method since it allows you to pour the boiling water both in the cup and in the AP so that before pressing it you can empty the cup and have it hot when you pour the coffee in it. Using the standard method inevitably results in cold coffee no matter how hot the water was initially.
My aeropress is 14 years old and is used a couple times every day. I love it. My V60 almost never gets used. I will not wait 9 minutes! Nor will I buy a prismo. I've tried a huge number of recipes over the years including Hoffmann's and dozens others. Like mentioned below by Romulux, the inventor Alan recommends short brew time, cooler water, less volume water and later top up to desired strength. I have finally settled basically on his method as superior. I roast mainly Ethiopian beans ranging anywhere from Nordic light to full city. I find it hard to believe boiling water and very long wait will extract all the good but not extract all the bad compounds. I also think the stir method is bunk at least for my method. ( I think everyone who ever posted anything on coffee on youtube has an aeropress recipe - do a search and scroll forever - hah! )
I don’t understand what you’re trying to say here. You’re not willing to try new methods to even test if your experiences could be different? Seems like a missed opportunity to me.
@@KyleRowsell Hi Kyle - My point is very simple. Great coffee can already be made using Alan's basic simple recipe that is much easier and faster and no added devices. I saw the method you described linked from a coffee website and tried it weeks ago including the critical stir method and wasn't that impressed, so no missed opportunity there. For me long infusions and boiling water are not as good as less/cooler water and short infusion. Maybe that's just me. I've tried scores of youtube recipes. Have you tried Alans original recipe and compared it to this one? might be a new video idea... :)
Yes but you would want to coarse your grounds to avoid over extraction or lower your water temperature. You can also try steeping shorter. In the end, this method is basically cupping on the AP but with the added benefit of the filter. Remember that full immersion is more forgiving than pure percolation. I'd say try grinding medium and lower your kettle temperature to around 88°C From there try steeping 6 mins and in case you fall short, just increase your steep time till you hit the sweet spot.
Honestly, after watching James Hoffman's "wait-a-long-time" French Press recipe however long ago, I've been wondering why his Aeropress and Clever recipes didn't reflect that longer brew time. I guess this recipe justifies that line of thought....
I've made great cups of coffee using 9-10 minute steeps in the clever and hario switch as well as the aeropress. You'd be surprised how long you can steep without extracting astringency. Personally I prefer the aeropress brews - I think because it retains heat so well (Jonathan Gagne mentions this in the comments of his blog post as well).
The question that needs to be asked.... will you make time to try this recipe? Let me know!
Tomorrow, what is a good starting point on Comandante for this recipe?
Sounds like a good Saturday morning experiment. any recommendations on 1zpresso Kplus grind size?
Loved the recipe! Not a big problem to make while WFH
It has happened to me in the past that I forgot about a brew in the Aeropress and it was brewing for 20-30 minutes. The resulting coffee was amazing.
I will give it a shot this afternoon for my afternoon cup
18g coffee, ~260g of 100°c water, stir don't swirl, start plunge at 9min
Thank you, you kind coffee comrade
Stir or swirl ?
@@Michael-SR In the video they address this. Don't swirl or stir in a circular motion. Only agitate back and forth so as not to create a swirl and mound up the coffee bed.
Aeropress inventor: The key is a short wet time
Aeropress user: Steep for 10 minutes
Also Aeropress inventor: The key is lower temperature
Aeropress user: 100*C
You can get balanced coffee at infinite points. By Steeping longer you can increase extraction but kindly note that you can also get a balanced (but weaker) cup with less extraction or a balanced (strong) cup with more extraction. There's no such thing like a golden point.
When you have kids a 10 minute brew time is standard as you normally have to leave halfway through to stop them destroying the house 😂
Ahhh, never thought of it this way 😅
I can concur.
Just tried this for the first time with a natural Costa Rican. Used the AeroPress flow control cap. Unbelievable brew. One of the best cups of coffee I’ve ever had
Tried the recipe, best cup I've had since a long time.
Coffe used:
50/50: Bolivian red honey/odo shikasso guji natural light roast
Grind size:
5.4 on k plus, lightly sifted for fines (vs normally I use gs of 3.6 for the aeropress)
Cup:
Very sweet, clear and juicy, no astringency, amazingly well extracted
Would be interesting to try this in a French press with the exact same recipe. (using the paper filter clear French press trick)
Thanks for sharing!
That's interesting! In my K-pro personally I don't go below 5.6 ever for aeropress cause I hit a wall of bitterness. Using 6.1 lately.
@@sebaba001 can you recommend the grinder you are using? Is it the 1Zpresso k pro manual grinder?
@@puravidaoverland7469 yes, it's a great grinder and i recommend it. Great build quality, Easy to change grind settings, great for filter and decent for espresso (a bit tough on the arms but good taste). However there's a new one called k max to consider instead if you like magnetic catch cups, i am fine with mine not being magnetic a friend has the j Max and has had a few accidents of magnetic catch cup falling off while grinding. If you buy k pro make sure it's the newer model which had a very slight re design in burrs that give a bit of an upgrade supposedly, i have the old one no issues at all way btter than my cheap electric Bodum
Tried it this morning with a little Kenyan light roasted coffee. Which to be honest is my preferred cold brew coffee. I normally prefer Ethiopian coffee for hot brews but I'm out of that right now. So I gave it a try.
In the end it turned out great. It brought out the flavor without being too harsh or bitter. It's takes many of the characteristics of French Press coffee I love but it had the clarity and body of an aeropress brew.
Here's my recipe:
20g of Kenyan light roast (less than 6 weeks old in terms of roast date) ground at setting 6 on my 1zpresso K-plus.
240g/ml of 100c 3rd wave water at.
I have an Fellow Prismo so I did what you instructed, half the water in first, then coffee, then the rest of the water, and then side to side agitation.
Although i didn't add the plunger. I used a small preheated glass bowl as a lid. No need to worry about making a mess due to pressure build up.
After 10 minutes I pressed it into a travel mug with some sugar and frothed milk/creamer.
Delicious!
Thanks for sharing!
Just made this. Mouthfeel and texture are incredibly smooth, flavors are balanced but ultimately it feels a little muted and flat. Not bitter at all but lacks an acid kick that I do get with the Hoffman method. Definitely a nice recipe if you like this style of coffee.
Just tried this method this (Saturday) morning. I used 13g of Sumiyaki roasted, relatively fine ground, medium-roast, Columbian beans. The result was so smooth and amazingly full-flavored! Definitely worth the wait. But I can only brew this method on the weekends.
Will definitely try it out! I'm a fan of JH's recipe but I found myself brewing for more than a minute over his 2 minutes and just that minute more gave it that much more taste. I can only imagine what 9 minutes would do. Thanks for the video :)
I'm happy that this method seems to vindicate my usual routine with the Aeropress. In the morning I steep medium to fine coffee (6 chicks in the Porlex grinder, one scoop) with boiling water upward the 1 mark. Thereafter I go to take a shower, prepare breakfast, and foam some milk. After 20 minutes I press slowly and get great coffee for a latte. I never had a problem with bitterness.
However this only works with good quality coffee (now using L'or Espresso Forza 9). The longer I steep the better. With cheap coffee it's the contrary and long brews are undrinkable.
Lower quality might be roasted darker, try lower your temperature! I recently almost trashed a bag of dark coffee (I usually never drink dark coffee) but decided to try a low temp brew and the result was completely different. Nice overall, not much bitterness.
LOL was about to go brew with my aeropress now as a break from work and this video just popped up on my feed haha Will def try it now! Thanks Kyle!
It was meant to be
I feel like as a break from work, it's perfect. Because either I'm ignoring work for the 5-6 minutes my pour over ritual takes, or I get distracted and come back long after the draw down has finished.
Any suggestion for grind size for the encore? Thank you for taking the time to make these videos it certainly has increased my coffee game
Just did a 1:17 ratio V60 (as a baseline) and this method with the same coffee. Definitely stronger cup, more body but not bitter, but it masks the acidity and sweetness a bit. Like moving from V60 to a flat bed dripper, but more pronounced. Using the plunger as an airseal makes the aeropress so versatile, simple but great design.
Kyle you’re the most warm/ wholesome coffee person on TH-cam haha. Always a pleasure watching your videos :)
You are too kind!
I have tried this recipe, cause of a IG follower of mine who texted me about it a few days ago. i tried it with 10 minutes and, extrem: 28 minutes. And boy, the 28 min. long steep brew was so smooth and delicious. Used a Cold brew blend (mixed varieties, 50% washed 50% decaf). The coffee was damn delicious. Silky smooth body, great texture. Used Thirdwavewater of course ;-)
Grindsetting on my 1ZPresso Q2 was fine (40 clicks or around 200 microns).
Thanks for sharing Gabriel!
200 microns is wild for an aeropress (at least compared to “traditional” methods) but I’m definitely going to give that a go and see how it is
200 microns? I don't think that's right. 1 Q2 click = 22 microns, right? That's around 880 microns then. 200 microns is way finer than what I use for espresso.
@@sebaba001 I think you're right.
I picked up the 1ZPRESSO JX-PRO grinder recently after learning about the brand from Kyle's video. This was the first recipe I tried with it, brewing a Malawi Geisha from Verve. I think I aimed for 500 microns which would be 40 clicks at a 12.5 um step size, or like number 8 on the dial. I thought I must have gotten it completely wrong... Stirring the brew was like mud. The resulting puck was like wet clay. But boy did it make a deliciously sweet and complex cup!
As a comparison, the next day I doubled the grind size, which then looked more like a typical grind for filter brew. All that complexity and sweetness was gone, with slight astringency detectable instead.
Seems like we should expect under-extracted flavors in this case instead. It could have been due to worse technique, but I think Jonathan Gagne explains in the book that it is actually pretty hard to extract from the inside of larger coffee particle. Maybe what happened with a coarser grind is that I was actually just over-extracting the outer layers. Or essentially my dose was lower than expected, so my brew ratio was actually longer than intended.
Anyway, bottom line seems like you can go super fine with this recipe and still have great results!
So the key takeaway is the 9+ wait and emphasis on maintaining a flat bed, similar to how you would on a cone brewer. I want to try this, and an inverted version to see how they fare. I want to take a day to compare my recent top Aeropress recipes soon, I've had some great results with Sprometheus' latest recipe. It's actually resulted in me brewing more with the 'press over my daily Switch recently.
For me it's by far the best recipe for complex coffees. It takes out alot of acidity and focuses on the inconspicuous long lasting base notes that you can taste at the back of your tounge.
Sometimes I like the initial punsh that you get from some recipes, but this one is overall very very solid.
I tried this recipe, very impressive. Considering springing for the book. I also went from making my own water to switching to Third Wave (for a couple of years) but was not happy with the powder comping up in the package. As you know (if you make up your own water) a small amount of powder still in the foil, is going to throw off your chemistry. I went from ordering on Amazon, to directly ordering from Third Wave, it was okay then not okay. Now I get the liquid minerals from GC Water, and it is so much easier, no hassle. It's a little more pricey, but the convenience is worth it.
From a chemical engineering standpoint, mixing should be constant and vigorous. If you don’t mix well, which is exactly what almost every one is telling me to do, you’re expecting the bed to mo most of the extracting as water flows through it. If that’s the way you want to extract, the flatness of the bed is absolutely crucial. However, if you just mix well for a set period of time, and then press relatively quickly, the only function of the bed is to capture fine particles.
Yeah. But keep in mind that stirring also makes for a much faster cooling of the solution. One minute of stirring and water will loose lots of heat. Extraction is vastly affected. It's much better to do what Gagne suggests: stirr to mix, steep, stirr some minutes later, steep, stirr one time near the end. Then plunge slowly. Unless you have a heat source (syphon) stirring continuously hits diminishing returns quite easily.
so happy to find another aeropress video. new aeropress user here and my excitement seemed to have exhausted almost all AP recipe videos
Glad to hear it!
I tried the recipe and it's awesome! I used Brasilia Guaxupe beans (low-medium roast) and the 9 min. brewing time surpsised me much! :D Full body, full of flavour. Good balance between acidicy and bitterness.
Fascinating. Seems like the same long-steep guidance should apply to any immersion brewing method (Clever, French Press, etc). I had the impression that brewing too long would extract undesirable flavors, but perhaps I crossed the streams with guidance for percolation or espresso. For those, it definitely makes more sense (to avoid over-extraction by allowing fresh hot water to continue to leach more compounds by diffusion). For immersion, perhaps there's a plateau of coffee compound "gradient" that remains tasty. Look forward to reading the blog!
Yeah, I agree! I try to let my French press brew for at least 6 minutes or more these days.
Longer clever brews are delicious indeed.
I mean practically if you use the same grind size and steep time, the only difference in those any of the steep method are how warm the water stays and how much the filter takes out based on the brewer, Clever and aeopress probably very similar since both plastic with lid. the filter paper is perhaps similar too, french will be more fines etc.
Heh heh. Important safety tip, do not cross the streams!
Wow! Sure brought out the sweetness in my coffee. My new go to method when I have the time.
I think I should read Jonathan's blog about this but I will but commenting here first. I had not brewed with my aeropress with prismo for several months, so first thing I did was look up my old brewing notes, then re-watched James Hoffman's ultimate video. But then I also watched another EU reviewer, (did not see yours at first, sorry) who mentioned comandante click settings, I LIKE this, so based on that I set my c40 with 18 clicks (2 more course than he suggested) and brewed 2 cups, one at 60g/liter dose the other at 65. (your 70/liter dose would be too strong for me). Both cups ended up with bitter aftertaste for me, and I concluded that 18 clicks (approx 540 microns) is too fine. You made a very true comment, "grind size matters" with aeropress, but then you do not give any concrete guidance, eg, comandante clicks or microns. Your further comment to keep brewing courser until it's not astringent, is both obvous but also not really helpful. I watch you and others for specific guidance, then I can adjust for my taste buds. Another reviewer with a long 8:00 minute immersion method suggested course grind, like french press course, c40 at 30 clicks (900 microns) and conceptually that computes for me if I'm steeping for 8 or 9 minutes. All I know for sure today, is that I brewed 2 very disappointing cups because I think I ground too fine. Clearly not your fault, but also watching your video after the fact, is not giving me helpful guidance as to honing in on a sweet grind size. my 2 cents fwiw. PS I have now read Johanthan's blog re aeropress and comments to it, feeling more informed but grind size is still elusive value. Putting my aeropress on the back of shelf, where I think I'll leave for awhile.
My aeropress recipe for coffee at work: measure out 12g at home before heading into the office. Once it's time to get brewing, invert the Aeropress and set the plunger to just past the number 4. Fill with the grounds and then up to the top of the brewer. Wait for 2 minutes. Mean, wet the filter so it sticks to the cap and then put the cap on and start pressing!
I have a prismo so I’ll try this in the morning.Sounds fun
I was very skeptical about brew time, new to brewing coffee though, it was perfect, first time i could taste coffee without bitter grind size 2.7 1zepresso grinder, thank you
Always looking for a good way to utilize the aeropress and this seems like a solid method to try out...afternoon coffee break coming up! Thanks as always for the well thought out and structured videos.
Enjoyed watching the video as usual really 🌹 I wish the children a bright future like their father 🥰
This recipe literally changed my entire perspective on the aeropress ….before getting the prismo and doing this recipe I rarely ever used the ap
Just did it. Very good coffee, I would have not guessed!
Will make one new right away.
Cheers from Finland.
This can work for me. I always eat breakfast before drinking coffee so I'll just eat mine while waiting for the coffee to brew.
First off...thank you for considering that not everyone has access to a Prismo. I really appreciate that.
I'll have to try this recipe! Any recommendations for grind size on a baratza encore?
2nd this!
Reversed FrenchAeroPress technique :D
I'm definitely checking this recipe out!
Hello little ones! I'm happy I've waited to the end :D
I noticed at 5:01 you said no swirl necessary, but Gagne's blog says swirl to level the coffee bed and swirl again after five minutes. Just your preference?
9 minutes! Intriguing. And I keep hearing about this book which I will have to check out. I would've liked to hear more of your aeropress journey for this video which you hinted at in your previous picture and post. But I'm loving these recipes from James, Prometheus, and now Johnathan via your channel. I will have to check it out.
The recipe is what Matt Perger published years ago: just wait ~10 minutes and the grind size doesn’t really matter anymore. It’s cupping with an Aeropress.
Possibly, but I do believe Jonathan makes some important conclusions when it comes to stirring and creating a flat bed in the aeropress.
I may need to fiddle with this, although I would either need to adjust the amounts for my aeropress go or pick up a full-size
I’m a huge fan of the long French press, so I find this pretty interesting. On the other side I’ve never really had a great aeropress brew so I’m not sure I’ll make time for this.
Maybe this will be that amazing aeropress!
Strange. I remember some youtuber talking about not getting a good Aeropress brew. Im not sure if you guys are coffee tasters with extra picky taste buds or something, but i got the Aeropress Go just a few days ago, and immediately enjoyed the "regular coffee", but my first 3 attempts at espresso were pretty mediocre, making me think the Moka pot was way better. After watching a few videos, and testing out 3 different grind settings, i can now get consistent results that are very similar to the best i have gotten with the Moka pot..!
I've been doing something similar. Brew upside down with an 8 minute wait. I've noticed much fuller flavors than the more traditional methods. Now I need a Prismo to do this method.
Don't think Prismo adds anything except no need for inverted
With that music i was waiting for a PMC "PPPWHATS UP" lol
The long brew methods are basically like the equivalent of getting a massive grinder upgrade.. it's a huge equalizer of extraction. The grind setting, grind consistency, doesn't matter nearly to the same extent as with short brews. However, lots of people like the more underextracted sour notes, or the balance of sour and developed notes because of a small grind inconsistency.
I do wonder how robusta or darker roasts would fare.. they usually benefit from the extra acidity and less extraction. Worth trying though.
Hofmann also does a long recipe. I believe it was inverted? (edit: no it was his french press recipe, but I replicated it in my aeropress) Anyways, tried that one and liked it very much. If you do have some time..
Thanks for sharing! This is going to be the first thing I’ll do tomorrow morning!⚡️✌🏼
Enjoy!
This is very similar to the method for French press brewing by Gwylim Davies - see the TH-cam video on the European Coffee Trip (ECT) channel. It makes a lot of sense, since it's pretty much using the Aeropress as if it were a French press. ECT also had a similar recipe using the inverted method for making a French press style brew on the Aeropress. It's a great recipe, but it's definitely not new.
Given the choice, I'd definitely do it this way using an Aeropress with the Prismo, since it does a better job of filtering out the sludge compared to a French Press 😃
I actually realized I got to the end and felt unsure on the recipe and your thoughts on it.
Any grind setting recommendations for the Timemore C2?
i use 18 steps
Prismo just arrived and I want to try this recipe again (btw, it was delicious without the Prismo) ... Kyle, can you please explain why is it necessary to pour half the water amount before "throwing" the coffee? Also, is agitation needed between pours?
Kyle, great vid as always, I have an Aeropress go, which is just a bit smaller. Any ideas for a coffee and water recommendation? Any thoughts from anyone would be appreciated. Thanks!
Hi Scott, my daily coffee to water ratio with AP Go is 12:200 up to 13:200.
@@inisayadeh Thanks for the info, I’ll try them out
Brew for 10 minutes, doesnt the water gets cold? How do you handle that situation ?
I've been doing Inverted, 30g for 8 mins then cut with water. Going to try longer now!
Try it!
Cute kids btw, I also have two about the same age. Busy times!
I am going to try converting this to use with the inverted method. For no good reason. I just prefer using the inverted method.
update: tried it, taste good. Not sure if its any better.
Kyle, thanks for sharing so well your coffee knowledge. And putting your kids with their genuine cute expressions are the perfect closing for this video. I haven’t seen more videos but you should always include them at the end. Great video!
Hey Kyle, got any grind setting recommendation for the Commandante as a starting point for this brew?
Starting 22-24 is a good start. But follow the instructions for grind size as outlined in the video. Every coffee is different so these grind settings may be off depending on your coffee.
@@KyleRowsell I did this with 12 clicks on the Comandante and loved the results, however note that without Prismo and water-first trick you’ll have to go much coarser (I haven’t dialed in w/o Prismo).
18g of coffee would let my heart pop out of my chest :O
Have you given any thought to the fact that you were careful to level out the grounds and then you added water and stirred. Kinda makes me thing that the leveling of the dry grounds is a waste. What are your thoughts? I did enjoy the video and am enjoying my new Aeropress and the wonderful coffee it makes. Scott
Please refer to Jonathan’s blog on this recipe. It goes into this though in depth!
The prismo is absolutely essential for This recipe
No it's not. You can start inverted and then flip or just use the traditional upright position and use the plunger to create some vacuum and stop the dripping. Prismo or even better the AP flow control vale, both are great add-ons but certainly not essential to get awesome and consistent results.
Maybe I'm overthinking but you mentioned starting the timer before adding the water and then again after inserting the plunger. Does the initial time adding water and stirring matter?
I now found Gagne's version of this and he keeps the timer going, and swirls twice in the recipe.
I just tried this , definitely makes an interesting cup, tried it with a light roasted geisha from limmu
It made the acidity really pop with this coffee but I’m actually starting to really like acidity as long as it’s tasty
If it's too acidic maybe coarse up your grind size to dial in?
@KyleRowsell you said “start the timer” twice.. when do we start the time??
Due to altitude my water can't go to 100°C, more like 94-95. I guess it's not reasonable to brew my coffee in a pressure adjusted room, but how should I adjust recipes?
I often do this with aeropress and similarly with the clever, brew, go away for 10 minutes come back. In my experience my best results with aeropress have been either very short (similar to original) or long brews
Looks interesting and will definitely try it out. Was thinking though that doing it inverted might be better to avoid any premature drips. Possibly reduce the grind weight to 15g too thus reducing water volume to allow for a more stable insertion of the plunger following the inverted method. Hope to be able to try this out soon!
This may work, but keep in mind by using inverted you’d be agitating the brew more by flipping the brewer early brew and also disturbing the bed from remaining flat.
I am curious why he does not utilize the inverted method
Honest question. Is _active_ time any worse than a traditional v60? If not why is it a problem in a cafe setting? Its not like the setup is going to break the bank if you need a few of them. Obviously if your volume are batch / spro only that's a different question. I've done 10 mins inverted method since I first tried a similar recipe from BH Superlatives back in the day.
I'd try it out if Aeropress would have been available also in non-plastic option. I have Aeropress Go and I'm using it from time to time at home, my process takes about 3 minutes without blooming. I bought it as a bikepacking or travel option and I can justify the use of plastic in this product as is. As for everyday driver I wouldn't use a plastic one with 100C water in it for 9-10 minutes.
PP plastic is said to be safe even at such temperature but if you want something even better, I would definitely suggest upgrading to the clear version made of Tritan copolymer.
I actually realized I got to the end and felt unsure on the recipe and your thoughts on it. A lot of talking about what isn’t important
Trying this now. What’s a good starting grind size? 25 or 15 click on C40
according to the looks of the video it's definitely leaning more towards 15 clicks
@@lukasbinder8756 just tried 25 clicks and the results is amazing. really tasty cup and after taste is superb
This won't be my daily driver, but depending on results I might come back to it every once in a while... I have a feeling that the brewing process probably stops before 9 minutes, the water cools down signficantly
Which makes it ready to drink straight after :D
Does it cool down waiting that long? I like my coffee piping hot 😊
Hi, if you wait 10 min for the brew time, does the coffee not go semi cold.
Interesting. I'm going to try this. Would this recipe be best for light roasted coffees (due to boiling water temps) or all roast levels? And what grind size did you use? Just a good baseline to start with. Thanks!
I’d start at boiling water and adjust accordingly based on your results!
Доброго времени суток.
Кайл, оставьте, пожалуйста, под видео описание рецепта. Перевод и субтитры в видео не работают к сожалению.
И небольшое пояснение: какой по этому рецепту получается кофе на вкус - напишите, пожалуйста.
I click on the Third Wave Water link in the description, and there’s nothing about a discount.
It applies at checkout!
Sorry if already asked, but what do you (and/or Jonathan) say about water temp?
I may have missed it Kyle, but what type of roast of coffee did you use?
Good to see no mention of the inverted method, as the extra risk is likely not worth any minimal benefit.
I started doing a similar recipe after I noticed hoffman basically said you can't over-steep. I make my brew and leave it while I go for my morning shower ;)
Would this work for the SWITCH Immersion Dripper 03? ( SSD-360-B) For just a little more than the price of the Prismo you get a big o'le immersion dripper that can make more coffee at once than the Aeropress single cup. If so, the Switch is a much better bang for the buck.
Did u try using the Switch with this recipe?
I tried this recipe and I have some questions.
I don't have a Prismo so when I pour in the water to the Aeropress, a little amount already drips into the cup. Then when I stir, a little more drips. So after stirring, I already have around 70ml of liquid in the cup. Would this have an effect in the overall brew?
Also, when I stir using the Aeropress paddle, some grounds stick to the paddle. Should I be concerned with it or not?
Thanks!
The main reason I personally used to wet the filter before hand was to reduce the amount of coffee that flowed through before I could add the plunger. Give it a shot!
Another day and another Aeropress Recipe
Hope you enjoy
4:10 start the timer
4:59 start the timer
Twice? There seems to be something missing or a mistake in this recipe.
Anyone know what setting to use on the wilfa svart aroma for this method?
What would the grind setting on the JX pro be?
2.1.3
I only have a aeropress go, and they say the prismo does not fit, is that true?
Quick question. Your ratio with this recipe is 18gr/260gr ?
Thank you
18/260 would bring delicious concentrate flavors and you can open up sweetness and flavors by dilution. 25-30ml is around all it takes to enhance clarity and sweetness.
How does it taste?
What is your opinonion of using reversed osmosis watar for coffee.
Love it as long as you re add minerals. Don’t use RO alone. It’ll taste lacking.
If I run the prismo, do I run a paper + metal filter? One only?
Just the prismo filter
what grind settings are you guys using for this?
You didn’t address the heat loss after such a long steep. Isn’t this cold?
TL;DR: No. (Source: I tried it)
Most Aeropress recipes use 85C water - this one uses 100C water, which helps compensate for the time.
Something else you can do is pre-heat the Aeropress chamber by pouring boiling water and throwing it out before you start brewing. This should prevent further heat dissipation, but I don’t know just how much.
Interesting
An exploding recipe, eeh? 🤣😉
Everyone was convinced it was an inverted method… tricks on them. I’m just messy.
The only practical way to use the aeropress is with the inverted method since it allows you to pour the boiling water both in the cup and in the AP so that before pressing it you can empty the cup and have it hot when you pour the coffee in it. Using the standard method inevitably results in cold coffee no matter how hot the water was initially.
You forgot at the 5 minute mark according to his website you linked he swirls at the 5 minute mark also.
I talked with him and he’s since changed that second swirl recommendation. But not on the website
My aeropress is 14 years old and is used a couple times every day. I love it. My V60 almost never gets used. I will not wait 9 minutes! Nor will I buy a prismo. I've tried a huge number of recipes over the years including Hoffmann's and dozens others. Like mentioned below by Romulux, the inventor Alan recommends short brew time, cooler water, less volume water and later top up to desired strength. I have finally settled basically on his method as superior. I roast mainly Ethiopian beans ranging anywhere from Nordic light to full city. I find it hard to believe boiling water and very long wait will extract all the good but not extract all the bad compounds. I also think the stir method is bunk at least for my method. ( I think everyone who ever posted anything on coffee on youtube has an aeropress recipe - do a search and scroll forever - hah! )
I don’t understand what you’re trying to say here. You’re not willing to try new methods to even test if your experiences could be different? Seems like a missed opportunity to me.
@@KyleRowsell Hi Kyle - My point is very simple. Great coffee can already be made using Alan's basic simple recipe that is much easier and faster and no added devices. I saw the method you described linked from a coffee website and tried it weeks ago including the critical stir method and wasn't that impressed, so no missed opportunity there. For me long infusions and boiling water are not as good as less/cooler water and short infusion. Maybe that's just me. I've tried scores of youtube recipes. Have you tried Alans original recipe and compared it to this one? might be a new video idea... :)
Does it work for darker roasts?
Yes but you would want to coarse your grounds to avoid over extraction or lower your water temperature. You can also try steeping shorter. In the end, this method is basically cupping on the AP but with the added benefit of the filter. Remember that full immersion is more forgiving than pure percolation. I'd say try grinding medium and lower your kettle temperature to around 88°C
From there try steeping 6 mins and in case you fall short, just increase your steep time till you hit the sweet spot.
Honestly, after watching James Hoffman's "wait-a-long-time" French Press recipe however long ago, I've been wondering why his Aeropress and Clever recipes didn't reflect that longer brew time. I guess this recipe justifies that line of thought....
Absolutely. Thanks for the comment!
I've made great cups of coffee using 9-10 minute steeps in the clever and hario switch as well as the aeropress. You'd be surprised how long you can steep without extracting astringency.
Personally I prefer the aeropress brews - I think because it retains heat so well (Jonathan Gagne mentions this in the comments of his blog post as well).
James did say his tastiest brew was the longest (8+ minute) but that above 2 min it was diminishing returns, little difference noted but it was there.
Still waiting for subtitle