Preparision
Make sure you strictly follow the recipes without any prejudgement, explore and have fun 🙂 Please leave your honest and fair feedback in the review section. Thank you!
Detailed Guidance
- – Place the aeropress inverted and preheat the chamber and the server with hot water. Dont forget to throw out the water before you place your coffee into the aeropress.
– Grind 20gr of coffee medium fine
– Place aeropress on scale and press zero, add the coffee and level.
– Press zero again on your scale, start your timer and pour up to 60ml of water. Stir a few times back and forth and from left to right, let the coffee bloom up until 30 seconds. (Make sure all the coffee grounds are wet when stirring)
– Fill up the aeropress up until 220ml. Stir a few times again and let it sit. (when pouring water in, try and turn your aeropress to agitate the coffee grounds. making circular pouring movements also works)
– Pre wet 2 filters with hot water and screw/put on the aeropress. Make sure you press out any air that is still in the aeropress.
– Place server on top of aeropress and turn around at 1:10, start pressing down in your server at 1:15. Try and do this in 30 seconds time, gradually, until you hear a hissing sound (air)
– Put your server back on the scale and add another 50ml hot waterNow you have a great cup of inverted aeropress coffee!
What makes this recipe so special?
By using 2 filters in the aeropress, it allows you to get a stronger, more intense brew that stays smooth. When you get the hang of it, this is a very easy and fast way to get a great cup of coffee that is full of flavour.
How to grind coffee?
Grind setting 1 to 10
The grind setting below is from our volunteer Carlos @chaosinrye, this is only a draft version. You can help us improve it, refine it, polish it and more. Please give us feedback on the Discord channel, thank you for your great help. We would like to design a grind setting converter to make it easier for coffee lovers around the world. Can you help? Let us know.
1. Extreme fine grinding
it is so fine that is almost impossible to filter/separate, like a powder, usually the finest grading in your grinder. Used for Ibrik/Turkish method because it “dissolves”; in pour-over can clog the filters. The substances extraction is extreme and can lead to a more bitter taste.
2. Finest grinding
almost a powder, a little more boulder. Can be used in Ibrik/Turkish coffee, and for some coffee beans in Moka Pot and espresso. The substances extraction is very high but has less surface contact area than the previous one.
3. Fine grinding
it is fine, but not a powder, you can see little boulder parts. Used mainly for espresso and Moka Pot, but some Aeropress recipes use this grinding in a short time extraction. The substances extraction is high, it has high surface area contact, and it is used in methods with pressure, less time, high temperature.
4. Medium-fine grinding
it is finer than sand, but not as fine than the previous. It is perfect for tuned recipes with pour-over methods, V60, Kalita, et cetera and also for some Aeropress recipes. It can be tricky if you do not master the brewing techniques leading to clogging. The substances extraction is high; it has a high surface contact area, but less than the previous one.
5-6.Medium grinding
it is the start point for a test with a new coffee, it is a little bit coarse than the medium-fine. Very similar, in consistence and size, to sand. Can be used in various methods like pour-over, siphon, Aeropress, infusion, et cetera. The water-substances interaction is medium here, as the surface contact area is starting to decrease. In this grind size, and beyond, other variables like temperature and time become to influence more and more. It is the grind size that doesn’t extract too much but don’t extract too little.
7. Medium-coarse grinding
it has the aspect of sand with boulder particles. Methods like Chemex, Clever and Aeropress benefit a lot from this grinding size, also some pour-overs with a little adjust in the variables. The surface contact area is smaller, so the solubility of the substance in water become to decrease. In this case, extraction is medium and extraction time starting to get more attention.
8. Coarse grinding:
it is more rough than sand, almost a sea salt, you can see boulder particles. Methods like French Press and some percolators are the best ones applied here. It is also very used to coffee cupping/tasting. In this case, extraction becomes small to medium, there is even less surface contact area with water and extraction time become fundamental.
9. Coarsted grinding
similar to peppercorns. Used mainly for cold brew due to small substances extraction rate because the surface contact area is little, the pores are not available for extraction.
10. Extreme coarse grinding
also similar to peppercorns, also used for cold brew. The substances are even less extracted than the previous. The surface contact area is small.
Reviews
There are no reviews yet.