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How are you brewing your Aeropress? (self.coffee)

submitted 8 months ago by thirdBreakfast to c/coffee

18 comments fedilink hide all child comments

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.

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[–] AMillionMonkeys 3 points 8 months ago (1 children)

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.

[–] [email protected] 1 points 8 months ago

Perfect, that makes it clear thanks. Explains why I have to time it in the espresso