First, great and informative video. But, I always find that I wish vids like this would review Aeropress inventor Alan Adler's recipe to give the innovative techniques context. Heck, half of the "ways to adjust" your Aeropress recipe are techniques that originated with Mr. Adler: Lower water temp, up-dose, slow press, brew stronger and dilute. After much experimentation years ago, I returned to Mr. Adler's recipe. Well, more or less. I'm too lazy to adjust my hand grinder to make the coffee finer (espresso-like), as I switch between brewing methods. Still turns out a sweet, bitterness-free cup of coffee. Smart guy.
Thanks for the feedback. Still relatively new to this game so any thoughts are appreciated. I guess I wanted to present ways of working with the Aeropress without giving a formal method. Your point about referencing the inventors recipes is fair though
Interesting ideas here, I usually don't do a bloom. I do 18g/250ml, I put all the water in, vigorously stir and let steep with the plunger in for 1 minute. I then plunge for a minute. I've kinda stuck to this and just focused on grind size so that it's easy to replicate and see differences but maybe a bloom could be interesting... hmm!
It's definitely worth a try, particularly if using coffee less than two weeks from roasting. The degassing prevents water from penetrating so you should achieve better extractions with a bloom and in theory a sweeter, more balanced cup 🤞
Great Gareth. A really well done and thought provoking video. I am a passionate AeroPress user. I also have watched some of the people from the championships and many as you’ll know use quite a large dose of coffee grinds to a recipe. I still after over a year of using this method to still adjust my recipe trying to get something which is really good and I think partly this is due to the fun of the actual process if I’m honest. There’s no one recipe which works for everyone but certainly I’ve found my own method is closer to what I want than when I started. I invert using 15 grams of grounds. Bloom for 50 seconds about 60 grams of water swirling the bloom to release the gas. Then I add the water to 200 grams push the air out flip and slowly plunge for 40 seconds. I’ve been using 83C temperature. Coffee of coarse is important. Why don’t you link your own brand in the drop down menu as this may give you some customers? I’ve put this more as my own thoughts really and of coarse everyone will have their own. I do think that it’s rewarding to experiment however and I hope others like myself will benefit from your video. Also you may talk about the difficulty for many of what a sour and poor results taste like. Obviously this is a difficult thing to explain but for many an important one so we can improve. Also a talk about different coffee varieties would be interesting. Kind regards Timothy Marshall
Tim thanks for sharing your recipe. It's been an interesting journey for me as I purchased my first Aeropress in 2005 and to be honest it is my go-to travel kit; I rarely use it at home. You'll more likely catch me making an Aeropress wild camping by a stream! Therefore a fine grind, low dose size and quick recipes are pretty much what I need out in the wilds. The best coffee I've ever tasted was on the shores of Loch Etive brewed in an Aeropress with no scales, thermometer, etc. I think location and peace of mind have a big part to play. A video on tasting coffee is in the pipeline plus something around coffee extraction as well 😁
@@timmarshall4881 I have the same grinder! I know each machine will be slightly different but I'll start from that point and give that a go. Thank you!
Is the time it takes to press the coffee part of the total brewing time, or is it in addition to the brewing time? For example, 1:30 total including the press versus 1:30 + 30s press.
I’m interested in getting a better result but buying bottled water - no. I grew up in a softwater area with a lot of iron in the water, which gives it a kind of sweetness. For a number of years, I lived in a softwater area with a lot of copper in the water, which gives it a freshness. And while in Oxford, I soon realised that that water is twoddle. It makes tea truly awful and hot chocolate just as bad. If you want to make money, open a coffee shop in Oxford.
Thanks for the comment. I appreciate your sentiments re bottled water. Water remains a frustration for me! Balanced water makes coffee more enjoyable for me but creating balanced water when all I have is soft can be a real pain. Is it worth it? I don't really know but I still persist!
Excellent video. Clarified a lot for me. Thank you
Thank you 😁
First, great and informative video. But, I always find that I wish vids like this would review Aeropress inventor Alan Adler's recipe to give the innovative techniques context. Heck, half of the "ways to adjust" your Aeropress recipe are techniques that originated with Mr. Adler: Lower water temp, up-dose, slow press, brew stronger and dilute.
After much experimentation years ago, I returned to Mr. Adler's recipe. Well, more or less. I'm too lazy to adjust my hand grinder to make the coffee finer (espresso-like), as I switch between brewing methods. Still turns out a sweet, bitterness-free cup of coffee. Smart guy.
Thanks for the feedback. Still relatively new to this game so any thoughts are appreciated. I guess I wanted to present ways of working with the Aeropress without giving a formal method. Your point about referencing the inventors recipes is fair though
Great video ❤
Interesting ideas here, I usually don't do a bloom. I do 18g/250ml, I put all the water in, vigorously stir and let steep with the plunger in for 1 minute. I then plunge for a minute. I've kinda stuck to this and just focused on grind size so that it's easy to replicate and see differences but maybe a bloom could be interesting... hmm!
It's definitely worth a try, particularly if using coffee less than two weeks from roasting. The degassing prevents water from penetrating so you should achieve better extractions with a bloom and in theory a sweeter, more balanced cup 🤞
This is immensely helpful! Thanks a lot. Great content.
Great Gareth. A really well done and thought provoking video. I am a passionate AeroPress user. I also have watched some of the people from the championships and many as you’ll know use quite a large dose of coffee grinds to a recipe. I still after over a year of using this method to still adjust my recipe trying to get something which is really good and I think partly this is due to the fun of the actual process if I’m honest. There’s no one recipe which works for everyone but certainly I’ve found my own method is closer to what I want than when I started. I invert using 15 grams of grounds. Bloom for 50 seconds about 60 grams of water swirling the bloom to release the gas. Then I add the water to 200 grams push the air out flip and slowly plunge for 40 seconds. I’ve been using 83C temperature. Coffee of coarse is important. Why don’t you link your own brand in the drop down menu as this may give you some customers? I’ve put this more as my own thoughts really and of coarse everyone will have their own. I do think that it’s rewarding to experiment however and I hope others like myself will benefit from your video. Also you may talk about the difficulty for many of what a sour and poor results taste like. Obviously this is a difficult thing to explain but for many an important one so we can improve. Also a talk about different coffee varieties would be interesting. Kind regards Timothy Marshall
Tim thanks for sharing your recipe. It's been an interesting journey for me as I purchased my first Aeropress in 2005 and to be honest it is my go-to travel kit; I rarely use it at home. You'll more likely catch me making an Aeropress wild camping by a stream! Therefore a fine grind, low dose size and quick recipes are pretty much what I need out in the wilds. The best coffee I've ever tasted was on the shores of Loch Etive brewed in an Aeropress with no scales, thermometer, etc. I think location and peace of mind have a big part to play. A video on tasting coffee is in the pipeline plus something around coffee extraction as well 😁
How fine do you grind your coffee for that recipe? May give it a try. Cheers.
davidevoid hello. I use a Wilfa Svart with the AeroPress setting which gives a medium to fine grind. Tim
@@timmarshall4881 I have the same grinder! I know each machine will be slightly different but I'll start from that point and give that a go. Thank you!
@@timmarshall4881 Oh also, are you letting it brew once you get it to 200g or you flipping and going straight for the 40 sec plunge?
You look like Van Der Sar. The Man United GK.
Useful tips ...
Great video. very informative.
Thank you
Is the time it takes to press the coffee part of the total brewing time, or is it in addition to the brewing time? For example, 1:30 total including the press versus 1:30 + 30s press.
1:30 plus the press at the end 😁
postive engagment ;
I’m interested in getting a better result but buying bottled water - no. I grew up in a softwater area with a lot of iron in the water, which gives it a kind of sweetness. For a number of years, I lived in a softwater area with a lot of copper in the water, which gives it a freshness. And while in Oxford, I soon realised that that water is twoddle. It makes tea truly awful and hot chocolate just as bad. If you want to make money, open a coffee shop in Oxford.
Thanks for the comment. I appreciate your sentiments re bottled water. Water remains a frustration for me! Balanced water makes coffee more enjoyable for me but creating balanced water when all I have is soft can be a real pain. Is it worth it? I don't really know but I still persist!
Check out Allan Adler on you tube