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.
Can you clarify what you mean by “Watching for the bloom”? I’m an espresso boy, I don’t generally get to see what’s happening in the brew chamber, so I’m unfamiliar with what that term actually means. I’ve watched James’ videos pretty religiously, but it’s your comment that’s made me realise I don’t know what that actually means!
Bloom is the grounds offgassing carbon dioxide. The darker the roast, the greater the bloom. When you’re brewing in a filter or a French press you can watch the grounds bubble up and expand as the gas is released.
Perfect, that makes it clear thanks. Explains why I have to time it in the espresso