A Very Good Aeropress Recipe, Maybe the Best — Transcript

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1. 0:00what's up everyone Lance Hedrick here
2. 0:01and today I've got three air press tips
3. 0:04for
4. 0:05[Music]
5. 0:08you airpress is arguably one of the most
6. 0:10beloved Brewing devices on the market it
7. 0:13made its debut around 20 years ago and
8. 0:15has still captivated the pallets of
9. 0:18people around the
10. 0:20world there have been scads of recipes
11. 0:23posted online that have been competed
12. 0:25with in different championships and so
13. 0:27it can be a bit overwhelming for you at
14. 0:29home to kind of figure out what works
15. 0:31best for
16. 0:32you today I'm going to give you three
17. 0:34tips that will help you dial in your
18. 0:37coffee to your taste
19. 0:39preferences now these tips might be
20. 0:42against some of the commonly understood
21. 0:43ways of approaching the Aeropress so I
22. 0:45asked that you have an open mind as we
23. 0:47go through this to see if they make
24. 0:49tasti your cups for you cuz that is what
25. 0:51we are here for tasty
26. 0:53cups I'm not going to be doing my
27. 0:55recipes on here because it is slightly
28. 0:57different we're focusing on
29. 1:00the
30. 1:05OG one of the claims to fame of the air
31. 1:08press is you can make an espresso like
32. 1:09beverage with
33. 1:10it because of this a lot of people have
34. 1:13turned to pushing really hard in a way
35. 1:15that emulates I guess a pump or a lever
36. 1:18on an espresso
37. 1:19machine the harder you press on your air
38. 1:22press the more colloids and undissolved
39. 1:25compounds are going to get into your
40. 1:27final
41. 1:28cup so my first tip is actually to push
42. 1:32much more slowly I know that some of you
43. 1:35might be like that's G to take even
44. 1:37longer but the difference is
45. 1:41massive I pushed through in 6 seconds or
46. 1:44so a really quick powerful push just to
47. 1:46show the two different sides of the
48. 1:48equation this one I spent about a minute
49. 1:50just slowly pressing through
50. 1:53it the ideal filtration unit in an air
51. 1:56press in any extraction is the coffee
52. 1:58bed itself when you push really hard you
53. 2:00are forcing a lot of things that
54. 2:02otherwise wouldn't make it through to
55. 2:04make it
56. 2:07through then what we're going to do is
57. 2:09pour the resulting liquid through V60
58. 2:12paper filters and what you're going to
59. 2:14see will kind of demonstrate exactly
60. 2:16what I'm talking about so again this one
61. 2:19was the hard press this is the one where
62. 2:20we push really hard in order to maybe
63. 2:23get a thicker body which we definitely
64. 2:25were uh able to achieve because we saw
65. 2:27that cloudy Brew but it's also going to
66. 2:28have more stringency more bitterness and
67. 2:31a less enjoyable texture in general
68. 2:34because we're going to have we're going
69. 2:35to have a much more rough experience due
70. 2:37to all of those things that have made it
71. 2:38through the filtration units I ain't got
72. 2:40time for that look at that choke it's
73. 2:42just dripping at a very slow rate
74. 2:45because the majority of that has been
75. 2:46fully
76. 2:47clogged lots of things have been caught
77. 2:50in that filter lots of fines lots of
78. 2:52particles in general and likely a lot of
79. 2:55colloids that have been stuck inside the
80. 2:57filter that would not be ideal on the
81. 2:59pallet
82. 3:02now we will do the slow pressed one so
83. 3:04let's start the timer and we'll have a
84. 3:06little spillage but it's
85. 3:09okay all
86. 3:15right there we go 34 35 seconds and we
87. 3:20have the filter is completely gone
88. 3:23there's a little bit at the very tip but
89. 3:26that's just going to be difficult to get
90. 3:27out without any contact points maybe if
91. 3:28we put it on on the side it'll
92. 3:35go slow
93. 3:38press similar to a V60 in the sense that
94. 3:40the flavors are really clean really
95. 3:42clear but it's really juicy it has a
96. 3:43much nicer mouth feel than what you
97. 3:46could ever get on something like a V60
98. 3:48or an origami or an ory or something
99. 3:50like
100. 3:52that this one obviously has a much
101. 3:54thicker body but it's rougher on the
102. 3:56tongue it's kind of like um it has
103. 3:58drying aspects about it it has a little
104. 4:00AR stringency on the Finish still a
105. 4:02decent cup don't get me wrong but
106. 4:03definitely this is my preference it's
107. 4:05much more sparkling much more clear much
108. 4:07more clean in
109. 4:11general granted this one had you know a
110. 4:14bit more contact time because we were
111. 4:15pressing so slowly the bit that was left
112. 4:17was having more exposure to the slurry
113. 4:19but in reality these are similar
114. 4:21extraction yields and you just have one
115. 4:24that tastes a lot better than the
116. 4:26other the next tip for better air
117. 4:29presses is actually something I didn't
118. 4:31do in the first one cuz I didn't want to
119. 4:32ruin the surprise but it's actually to
120. 4:34bloom your
121. 4:37coffee blooming doesn't matter nearly as
122. 4:39much when you're doing the inverted
123. 4:40method but that's a less and less common
124. 4:42practice nowadays because of the
125. 4:44potential injury whenever you're doing
126. 4:45that but when you do the typical air
127. 4:48press having a bloom and having no Bloom
128. 4:50have a big big difference you will
129. 4:53notice if you pour it all in at once you
130. 4:55have a lot of liquid that drips through
131. 4:56into that Final Cup now that liquid is
132. 4:59going to to be severely undere extracted
133. 5:01very teal likee not much coffee in it at
134. 5:03all and that's because in order for
135. 5:05extraction to really occur those grounds
136. 5:07need to be saturated quite well okay
137. 5:10we're up to the four now I would put the
138. 5:11plunger on and we move it over all right
139. 5:14so we have 20.5 G so let's get a little
140. 5:18swirl on
141. 5:20there I'm takeing samp the grounds need
142. 5:23to be saturated in order for diffusion
143. 5:25to begin to occur because they need to
144. 5:26be degassed the water needs to actually
145. 5:28get all the way into the grounds before
146. 5:29you're able to really start to extract
147. 5:31the yummies if you want to get to taste
148. 5:33Town it takes a little time this time
149. 5:36I'm going to bloom it for about 45
150. 5:37seconds and Pour It Up just shy of
151. 5:39number four to take into account what
152. 5:41may have dropped into the
153. 5:42cup when you do a bloom you have some
154. 5:45minimal amount of water that goes
155. 5:47through but because the bed absorbs
156. 5:49roughly twice its weight in water you're
157. 5:51able to actually use a lot of that water
158. 5:54to get that saturation point up and
159. 5:56allow the diffusion to occur when you
160. 5:58pour the rest of your water
161. 6:00in so as you can see there are still
162. 6:02droplets because the it the the grounds
163. 6:05aren't so efficient to be able to suck
164. 6:06all up all that water immediately so
165. 6:08some does make it through but then after
166. 6:10about 45 seconds We'll pour the rest of
167. 6:12the water in and we'll stop it at that
168. 6:1320.5 G or as close as we can
169. 6:21get all right so we stopped it at 21
170. 6:23it's quite
171. 6:25close not ideal because when measuring
172. 6:27concentrations you want it to be
173. 6:28identical but I think this is good
174. 6:30enough for our
175. 6:32purposes this one was at
176. 6:343.56 whereas the previous one was at
177. 6:382.10 that is a huge increase in the
178. 6:41amount that was able to get into that
179. 6:42Final Cup meaning we're not diluting the
180. 6:44beverage as much we're getting more of
181. 6:46that extraction early on so you're not
182. 6:48having to waste a lot of water diluting
183. 6:49your Brew you can have a more efficient
184. 6:51extraction with that blooming
185. 6:56phase you may still prefer a more a
186. 6:59weaker extraction which is absolutely
187. 7:01fine I'm not someone that advocates for
188. 7:0326% extraction but just know that you
189. 7:07can use less water for more flavorful
190. 7:09Brew if you're using the
191. 7:13bloom now the final tip is probably the
192. 7:16most counterintuitive and it's because
193. 7:18it's been drilled in your head for so
194. 7:20long that it's going to be hard to shake
195. 7:23off it deals with grind
196. 7:27size oh on our grinder
197. 7:30this range is for espresso this range is
198. 7:32for mocha poot on the other end this is
199. 7:34French press this is kimx a lot of times
200. 7:36you see people adding aor press range
201. 7:39which is on a the very fine side of
202. 7:43things Alan Adler the inventor of the a
203. 7:46press didn't even grind that finely he
204. 7:47went a lot cooler and a bit coarser but
205. 7:50over time people started to go really
206. 7:52fine because they were trying to emulate
207. 7:54espresso with the a
208. 7:56press I'm not saying that finally air
209. 8:00presses don't taste good but what I am
210. 8:02saying is a lot of you get stuck in this
211. 8:04mindset that it must be really fine for
212. 8:06it to be an air press that's simply not
213. 8:08the
214. 8:10case the courser you go the more even
215. 8:13the flow through that coffee bed so with
216. 8:15every Brew method I always recommend
217. 8:17people to start as coar as you can
218. 8:18really go and then you go finer and
219. 8:21finer until you land on The Sweet Spot
220. 8:24the more fine you go the more potential
221. 8:25stringency the finer you go the flow
222. 8:27through the puck might be more and more
223. 8:29un
224. 8:32even it's not bad to let that sit a
225. 8:35little bit longer in fact Jonathan G A
226. 8:37friend of mine has a 10-minute air press
227. 8:39recipe that a lot of people really like
228. 8:42think about coffee cuppings you people
229. 8:44don't even start sipping those till the
230. 8:4510-minute marker anyway as an immersion
231. 8:48Brew sits for a long time especially
232. 8:50because there's no real percolation
233. 8:51going on it's not going to affect the
234. 8:53extraction that much Beyond minute
235. 8:55marker 3 because what is capable of
236. 8:58being extracted wants to come out pretty
237. 9:00quickly especially depending on your
238. 9:02grind size and your water
239. 9:05temperature a little bonus one is I also
240. 9:07recommend not going super
241. 9:10hot and I recently posted a video right
242. 9:13here of a weird AER pressed recipe where
243. 9:15you're using 78 to 80° water and it
244. 9:18tastes really great I never really go
245. 9:21over 95° even with the lightest of light
246. 9:23roasts on an air press and there A lot
247. 9:25of times it's only around 90 or 91° if
248. 9:28not even cooler than that and what I
249. 9:30find is a direct correlation between
250. 9:32that and the perceived
251. 9:35bitterness I will put Jonathan G's blog
252. 9:38post below about what is causing EST
253. 9:40stringency based off conversations
254. 9:41between himself and S
255. 9:44SM everything that I kind of try and do
256. 9:46is to reduce bitterness reduce harshness
257. 9:49reduce that accurate perception and
258. 9:51reduce
259. 9:56astringency wonder how it tastes now
260. 10:00I like to do 15 G of coffee I like to do
261. 10:03250 g of water just like on my
262. 10:06V60 I might up that amount of coffee to
263. 10:0916 gram for maybe medium roasted coffees
264. 10:12and up to 17 gram if you like darker
265. 10:14roasted
266. 10:18coffees you can go coarser obviously and
267. 10:20I do on occasion especially if it's
268. 10:23maybe a really old coffee or a really uh
269. 10:25processed coffee this is a washed coffee
270. 10:27so I go a little finer than my usual
271. 10:30I do around 92° C if you're at medium
272. 10:33maybe go to 88 if you're at dark maybe
273. 10:35go to like 82 to 84 and just play around
274. 10:38with that first things first I always
275. 10:40like to level the bed in here if you
276. 10:42just dump it in and start pouring you
277. 10:44can have a much shallower part on one
278. 10:46side of the bed which can allow water to
279. 10:47immediately get into that cup we want to
280. 10:50make sure as much water as possible is
281. 10:51retained in that bed during our bloom in
282. 10:54fact if you have a mellow drip or
283. 10:56something that can allow you to just
284. 10:57barely like wet the on the top and it'll
285. 11:00go through the bed more slowly that can
286. 11:02be a really good thing you can kind of
287. 11:03swirl it to help even out the the the
288. 11:06wetness of the bed but I'm going to pour
289. 11:08nice and slow let the water stream kind
290. 11:10of break up before it hits the bed so it
291. 11:12doesn't penetrate as deep that way I can
292. 11:14control kind of how much water is
293. 11:16getting through into the mug during that
294. 11:19balloon I like to give it a swirl just
295. 11:21to make sure everything is nicely wetted
296. 11:24as you see we had some drops coming
297. 11:25through once I swirled it but it pretty
298. 11:27much stayed in there before the swirl
299. 11:28occurred
300. 11:29now as you notice I'm not getting the
301. 11:31kettle back up to Temp I'm not very
302. 11:33worried about temperature with aor press
303. 11:35once we do that push through it actually
304. 11:37AIDS in some of that like emuls
305. 11:39emulsifying and it forces through a lot
306. 11:41of that liquid retain ratio that could
307. 11:43be in the grounds we're getting a a
308. 11:45pretty pretty solid extraction with this
309. 11:46with this Brew method so at 45 seconds
310. 11:49I'm going to pour up to
311. 11:51250 I do a kind of little circle just to
312. 11:53make sure all the grounds are integrated
313. 11:55and I just kind of pour in the center
314. 11:57nothing super fancy on the pour itself
315. 12:01getting it up to 250 relatively
316. 12:04quickly there we are and then I just set
317. 12:06the plunger right at the top to kind of
318. 12:08stop the drops coming through move it to
319. 12:11the side because you don't want to press
320. 12:12onto a scale and I give it a little
321. 12:15swirl just like so now I'm going to wait
322. 12:17till the 2-minute mark So we had 45
323. 12:19second Bloom then with all the water in
324. 12:21we let it sit about a minute 15 you can
325. 12:23of course go longer than this if you
326. 12:25don't feel like it had adequate
327. 12:26extraction it won't extract a ton more
328. 12:28after 2 minutes but it will continue to
329. 12:30extract certainly so overall it'll be
330. 12:33about a 3 minute process from the first
331. 12:35drop to the final go so as you see I'm
332. 12:38barely pushing at all it's almost just
333. 12:40the weight of my hand just barely
334. 12:41pushing which allows for more clean and
335. 12:44even flow through the coffee I do not
336. 12:47press through the HS the more you press
337. 12:49at the end the more the potential string
338. 12:51of particles can get into your
339. 12:53cup pull this up a bit so it stops it
340. 13:00we have our cup of
341. 13:03coffee it's absolutely
342. 13:06fantastic Do not sit there and try to
343. 13:09push all of your weight into the air
344. 13:11press go nice and slow try that out I
345. 13:13like it you may not and that's
346. 13:15completely
347. 13:17okay try giving your air press a bloom
348. 13:20go to the normal way of Brewing it where
349. 13:21you have the air press right in the
350. 13:23decanter Bloom it for a bit if you're
351. 13:24not already doing that and then pour to
352. 13:26your target weight I then like to
353. 13:28immediately put the plunger in so that
354. 13:30no more is dripping out as I like to
355. 13:32have that kind of immersion percolation
356. 13:34kind of blend and then slowly press
357. 13:37through don't go so fine try out some
358. 13:40coarser grounds it's not going to give
359. 13:41you as much resistance but you're not
360. 13:43pushing hard anyway cuz we're trying to
361. 13:44maintain the Integrity of the bed we're
362. 13:46trying to lessen the amount of those
363. 13:48particles that can get through the def
364. 13:49Final Cup which can obfuscate your palet
365. 13:52make just a much tastier Brew all
366. 13:55around give these three tips a try let
367. 13:58me know below if it works for you if you
368. 14:00want to try out the recipe have at it
369. 14:01just remember there are variables that
370. 14:03you can control in order to optimize it
371. 14:05for your specific
372. 14:07coffee if you enjoy what you see please
373. 14:09you know hit the like hit the Subscribe
374. 14:11check out my patreon down below all of
375. 14:13it is super helpful to the channel and
376. 14:14to the work that I do here regardless
377. 14:17I'm going to enjoy this something tasty
378. 14:19and I hope that you grew something tasty
379. 14:21today and
380. 14:27cheers that's see this one's
381. 14:30nice I didn't hold it long enough that's
382. 14:32what you're looking at isn't it yes damn
383. 14:35it sorry