Go to the Recipe: AeroPress
I would assume that anyone reading this will realize, but in Step 3, you should discard the rinse water before proceeding to Step 4. It might also be worth mentioning leaving the rinse water in the cup for a bit to warm the drinking vessel before throwing it out. I used to think this was overly fussy, but it makes a big difference in how long those initial more temperature-sensitive flavors stick around!
Any thought on the Inverted Method? I've found this to be my preference as I had a hard time using the standard method and not having any preemptive drips in the mug. Also I get to squeeze out all of that delicious bloom this way.
What does Alan Adler say about this? It's so completely different in grind, quantity, timing, etc than he recommends with the device he invented. I follow his instructions and love it, but will try this tomorrow.
I still think it's overly fussy but I'll give it a try. This is the first time I hear a good reason behind this step.
The Adler recipe is for making an espresso-like "concentrate" that is then diluted with either water or milk. This makes a straight cup of coffee.
this part of the class is incredibly disappointing,.. i have to say
Any particular reason as to why?
because its not a real recipe, its what comes in the aeropress manual, there are so many recipes out there and most people use inverted method, they didnt put any thought into this recipe, no blooming, not a specific time was mentioned, no video. just disappointment
Dang; I'd really like a video of the Aeropress. It helps me understand the timing better to see it in action.
I use the inverted method exclusively. It works a LOT better than trying to juggle stuff with the filter leaking slowly into the cup.
I definitely prefer the inverted method. I invert, pour water to just over the coffee level, stir, pour to half way, stir, pour the rest of the way, stir and seal. Wait the rest of your time, invert and press. IMO the best way to use the Aeropress.
Does anyone else use the Able Brewing DISK Coffee Filter? I like not having to pack and dispose of filters, especially when traveling. I enjoy the slightly oilier taste, though the paper filters make really clean cups. My assumption is that it leaves more sediment, but I'd love to hear others' experiences and opinions about it.
http://www.amazon.com/Able-Brewing-Coffee-AeroPress-Espresso/dp/B00E58P7ME
I'm a big fan of the Able disk. Reducing waste and allowing the oil flow is one of the reasons I got this system. Although, read on and definitely research some of the inverted recipes. It's almost a must when using a disc.
I used to think the same way, I thought that the filter "leaking" into the cup was bad. I know know much more about coffee extraction than I did in the past, and I have come to realize that if you want a well balanced cup that mimics the flavor profiles of a well performed pour over then "leaking" is actually desirable - avoid the inverted method if that is your intended goal.
There are some who argue that the opposite should be done because the optimal tasting temperature is 70C (158F). This is the temperature used when cupping coffee, to mimic this temperature I have tried recipes using 176F water during the brew into a refrigerated mug. The results were outstanding! Of course I would recommend trying this with a superior bean, if your using an over-roasted espresso or french roast bean then the burnt caramel notes will be very strong and overpowering. I am constantly tinkering with my brewing methods, this was one of the more surprising results.
For me, the aeropress is my daily at-work coffee maker. My process isn't as exact but it is very consistent due to the way I brew. 20 grams of coffee, medium-fine grind in the morning. I use the inverted method and have a hot water spout in the office that puts out approximately 200F water. Fill the aeropress up from the 4 level mark, stir the bloomed grounds until no longer a foam on top (10 or 15 seconds). Wait two minutes then flip the brewer and cup to proceed with a gentle press. Fill up my 12 oz mug with some more water until I get around a full cup.
I get consistent results this way as I have pretty much the same routine very morning. The biggest variables being the grounds and whether or not I use the classic filter papers or some metal filters that let some more of the oils and fines through - giving a bit of a richer mouthfeel and body.
From James Hoffman, who is featured in some of the other coffee videos, something more recent (i.e., not 7 years old): https://www.youtube.com/watch?v=j6VlT_jUVPc .
He also has a couple of videos that preface this final recipe/technique that are worth watching, and similar videos to this one for the Hario V60 and French press.
