Somewhat bewildered by the millions of Aeropress recipes on youtube, I’m wondering if daily users end up settling into a reliable, simple process that’s similar from person to person.

In particular, I note that my method (basically a french press) is vastly different from the one in the instructions which is ground much finer, uses less water, and starts dripping through the filter immediately.

Anyway, here’s me:

  • 12g mild-roast (coarse ground a touch finer than most people would use for a french press, done with a C2)
  • inverted
  • one filter paper, not washed, but damp enough to stick
  • fresh boiled water (so probs 95°+) 180g
  • stir enough to break up the floaties
  • push the plunger in far enough that the liquid is almost at the top before I put the filter on
  • tip over and start plunging at 1:30, finish by 2:00
  • into ~70g warmed milk

I’d love to hear yours.

  • Pronell@lemmy.world
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    8 months ago

    I don’t know how many grams of coffee I use. I aim to make coffee concentrate equal to 4 shots of espresso roughly using the Reverse Hoffman Method.

    Steep time depends on beans. Espresso roast 1.5 minutes, longer when it’s a light roast. Not using a timer, mostly watching for the bloom and adding more water when it’s done.

    I extract right onto ice and add a moderate amount half and half to taste. I call it a slow release Americano.

    I don’t keep track of how much water or its temperature really. Just a cup microwaved until barely boiling and usually don’t use it all. Similarly I don’t spritz the beans with water, just haven’t bothered yet.