Bypass method: 1: 92C water, 15g coffee -medium/fine (C40: 17 click) 2: add 75g of water to the coffee, stir 4-6 times 3: at 1:30 turn and press AeroPress, you should finish around 1:55 4: dilute resulted coffee with 80g of water
Yea, I’m confused as well. The two brew methods don’t jive up mathematically other than the same starting weight, so the comparison doesn’t seem very useful other than showing the versatility of aeropress recipes.
Just tried the bypass recipe following this video with some washed Ethiopian from Artisan Roast and holy cow you get all the floral notes and the fruity acidity. Great recipe thanks guys!
Man! I've had for 2 days and I fall for it immediately. I just brew with dark roast Columbia beans which I home roasted myself. The taste was Amazing, little bit of bitter and long of sweet later. This may change my life , thank you for making this video.
Great video. And I agree. It really depends on your taste preference. I don't like tart, acidic or fruity coffee. I like mellow, nutty and chocolate, balanced, thick. I'm still trying to find the right combination with my AeroPress, which I really enjoy.
Guys, no doubt I enjoy your bypass recipe. Had a creamy and lively cup from an anaerobic washed Paraneima from Honduras. But - brewing according to this recipe I only had a total yield of ca. 130 g of beverage. Isn’t this against the rules!? See 7: competitors must present a min. of 150 ml of brewed coffee…
hey Peter! It depends on how much will your coffee absorb the water (roasting, density of the bean etc). But great point of mentioning the minimum beverage volume I forgot to say it in the video! :) Competitors should be careful about that.
I'm intrigued to replicate the bypass recipe but using Fellow's Prismo. That should give more flavor due to added pressure to the press, and increased saturation.
Really helpful video. Love the versatility of the AeroPress. Both your recipes are easy to replicate and modify for taste and different beans. Every new bag of beans begins a new search for just the right recipe. I find it interesting that James Hoffman steeps his AeroPress coffee longer in hotter water. Yet another set of variables to play with!
Bypass method using 15g-75g water, when you brew the yield(concentrate) should less than 60g already, but when you bypass with only 80g water, it didnt reach the minimum 150g coffee to serve(say concentrate is 60g+80g water=140g coffee), this recipe will definitely disqualify in the competition..
Is it just me or did you switch #1 and #2 from the first half to the second half of the video? A little confusing, but super informative and nice video thank you!
Can you share some insight on the general hardness of the water you prefer to use in your recipes? Looking forward to try both of these! Thank you for the great content as always!
I'm just curious about the rules... In the bypass method you showed, it would only produce about 120 grams of coffee in the cup, because the coffee grounds will retain about 2.5X the weight of coffee used. (75+80) - (15X2.5) = 117.5g Would this be acceptable for competition?
well it should be tastier with the bypass method only cause it's using less water (155g) the other method uses 220g of water so ofc it would be more water dilluted. using the bypass method gives u around 135~ ml of coffee so i think it's against the rules of the competition. am i missing something?
Ivo good point, I tried to dial in both recipes to get the best result. That's why I ended up reducing the water amount on bypass too far probably.. thanks for the notice and comment!
To brew and bypass the same amount of water is in my opinion not the same ;) Also it is not about doing the same recipe but comparing the best recipe we had for both ;)
I’m new to the AeroPress. Up until now, I’ve used a Clever Coffee Dripper. Please let me know what AeroPress recipe you recommend for a rich chocolatey, nutty brew using a medium to medium-dark South American blend. And I prefer not using over 25 grams of coffee because of the cost. Thank you
I add water that was in the Kettle. It depends - if you want to drink right away you can add 60-80C. If you want to sit down, have hot coffee and wait as it cools you can add 80-90C. enjoy!
I still can't tell where the line between acidity and sourness is. I'm getting very INTERESTING cups of coffee with an Ethiopian Sidama Ardi but i'm not sure the light roasted fruity goodness is for me. lol. Thanks for the recipes and vids!
The thing I don't understand is that comparing this bypass method to the average winning recipe of the past years: sure, the dose is lower but so is the liquid used, so what's the difference in the end? Miczka's (amazing!) recipe was 100-112g of coffee per liter, versus 96g of coffee per liter here. Sure it's a difference but if you want to make a 300ml cup (like Miczka's) you're still using 30g-ish of coffee. How is defining a maximum coffee dose effective if there's no restrictions to the liquid used? Or am I missing something?
I too am confused. Also the 150ml or gram of brewed coffee is interesting... Doesn't that mean you would need 150ml of liquid that traveled through the aeropress 🤔
Here is a crazy good recipe that makes no sense to me being this good. Medium roast 11 grams from Purosa; 7/10 coarse; water 150F; inverted bloom (little water but the measurement is irrelevant) for about 60 seconds; poor the rest of the 150F temperature water. Press softly. It's not very hot but it's so good. Shout out to StoreHouse Coffee Co.
i use bypass in my aeropress often to, but i drink with milk, with a little splash in the end. question is, can you bypass with only milk? and not just water? does it change something? obvius is ofcourse water is warm and milk cold
@@user-el1ss7ut6j I use a Kingrinder K6. But you can use any grinder that can grind Medium-fine. Medium Roast Coffee beans/grounds. 14grams coffee, 220 grams water. I pour 70gs (out of boil) into the aeropress. Stir for 20seconds. Press at 1:30. Add the remaining water.
I am yet to own a AeroPress. So I might revisit this video at later date. But I have an off topic question, is Tomo a Mixologist? His gait is very much of a pro mixologist.
@@tomol5785 Hey Tomo! That's still not answering my question. xD But to answer your question, the one who in his bar profession career likely crafted some cocktails and competed in a few cocktail competitions. Also, low-key, have had created or thought of making cocktail videos. How close am I? :D
ok im new to coffee and i love my aero press andd its really goten me into real coffee instead of instant, but what i dont get with these recipies is, how the f iss that a coffee? the 75g + 80g of coffee, thats not even half a cup of coffee? Ive been using the hoffman recipie, 11g - 200g of water and then adding about 100g of water to end up with a full cup of coffee, so am i just confused on what a "cup of coffee" is? because that bypass method leaves me with not even half a cup of coffee, and it does taste amazing but i dont want my coffee half done before i even sit down, if i want a full cup do i need to double all the measurements? cos thats 30g of coffee to a cup thats madness
Although the video is nice and the recipes produce pleasant coffees - how is that a brew method comparison? The bypass method is ground a touch finer, and is brewed in 15:155 ratio vs the regular method’s 15:220. Isn’t it expected to be bolder and “brighter” simply because of that? For the method comparison at least the coffee to water ratios should be the same, I think.
Nice video, tastes great! But it seems like in choosing the winning cup the video switches which cup is right and left...or maybe I've just had a long day.
I’m guessing they had someone come in and switch the cups (or not?) so that it would be a blind taste test, but I agree that the resulting cup switch is confusing. They probably would have made a better video if the two methods were done in identical cups, only so far as it would make the blind taste test make more sense.
@@leumas75 you are right! but noone really focused on the cup color and realized this! :D We don't care which is better, wanted to taste two coffees and choose better. Surprisingly to me we all chose one cup.
I have been using the winning recipe in this video and it has been BY FAR the best aeropress recipe and MOST CONSISTENT recipe that allows me to taste the beans' flavor. Thank you!!!
lovely video ECT! could you however post a picture of the grind size on instagram? It would help home brewers who don't own a commondante gain a better idea
So, preparing under 5 minutes rule mean that there's no long steep recipe. What a pity. However, have anyone compare #1 and #2 recipe with the same ratio?
How do you find your Zero-Point uf the Comandante? Do you start by turning the knob all the way down, till it stopped or till the point the handle can't move on its own?
Good question. Based on the Comandante instructions, it’s till the handle can’t move on its own. However, it can be slightly different for every model and grind size recommendations are always a starting point for the exploration. Cheers!
@@tomol5785 Also, it's good to have the grinder clean when doing this, otherwise it's posible to get a "fake 0" at "1" if there's coffee particles stuck between the burrs.
I'm gonna nitpick: you really don't need to put a mylar bag of coffee beans into it's own cardboard box. I don't care if it's recycled cardboard, it's not necessary.
You’re right, we accidentally misplaced the infographics above the cups - silly mistake. Apologies for the confusion. The bypass recipe in the yellow cup won in the tasting 🟨☕️
I think that new rule sucks. I do believe that creativity thrives in restriction, but the bypass method clearly stood out. They should bypass the new rule, use the required amount of beans and supply the correct amount of coffee, but in separate containers, then either brazenly just provide the original amount to the judges or use slight of hand to appear as though the multitude of containers are being combined in a helpful way (but actually not).
Bypass method:
1: 92C water, 15g coffee -medium/fine (C40: 17 click)
2: add 75g of water to the coffee, stir 4-6 times
3: at 1:30 turn and press AeroPress, you should finish around 1:55
4: dilute resulted coffee with 80g of water
Thanks! :) You can adjust the water volumes to your taste/ depending on the coffee ;)
Thanks 😊
My question, however, is why are both preparations using 15g of coffee, but the total water is different? That is, 220g vs 75+80=155g...
Of course the bypass coffee texture will be 'more syrupy' if its ratio is tighter (less water to coffee extract) than the full brew...
Yea, I’m confused as well. The two brew methods don’t jive up mathematically other than the same starting weight, so the comparison doesn’t seem very useful other than showing the versatility of aeropress recipes.
Thanks. I tried the bypass, but I'm not getting enough volume.
I do taste the difference though.
The 30g coffee is ridiculous. Glad the new rule is max 18g, so people at home can replicate the recipe.
Agreed
i think this new rule is best development.
just use Folgers
@@maxonmendel5757 very nice
but 19g is my preferred dose 😢
Just tried the bypass recipe following this video with some washed Ethiopian from Artisan Roast and holy cow you get all the floral notes and the fruity acidity. Great recipe thanks guys!
☕️🖤
How was the bitterness level, let’s on a scale of 1-5? Thank!
haha this is an awesome comment! Thanks Snip Snap ;)
@@leumas75 I didn't get any at all grinding at 15 clicks with my timemore C2 :)
Man! I've had for 2 days and I fall for it immediately. I just brew with dark roast Columbia beans which I home roasted myself. The taste was Amazing, little bit of bitter and long of sweet later. This may change my life , thank you for making this video.
I hope even if it’s just 1 single person that sees this, that they have an amazing day and an even better future! 💖💖💖
You too! Thanks !
Recipe #1 (without bypass) was excellent and just as all of you described. Thanks for sharing!
Happy you enjoyed it Javier! :) thanks
Great video. And I agree. It really depends on your taste preference. I don't like tart, acidic or fruity coffee. I like mellow, nutty and chocolate, balanced, thick. I'm still trying to find the right combination with my AeroPress, which I really enjoy.
Thank you, Rich. It’s a nice thing about brewing with the AeroPress is that you can take it easy or you can geek around it all day long ☕️🖤
For what you describe as yr favorite cup I would try the James Hoffman recipe.
Thank you, it's the best coffee i have tried so far
Recipe #2 is fantastic! Need to follow it precisely.
Guys, no doubt I enjoy your bypass recipe. Had a creamy and lively cup from an anaerobic washed Paraneima from Honduras. But - brewing according to this recipe I only had a total yield of ca. 130 g of beverage. Isn’t this against the rules!? See 7: competitors must present a min. of 150 ml of brewed coffee…
hey Peter! It depends on how much will your coffee absorb the water (roasting, density of the bean etc). But great point of mentioning the minimum beverage volume I forgot to say it in the video! :) Competitors should be careful about that.
I lose about 2.5X the weight of medium roast coffee in the brew process. So I come up with even less than 130g in the cup. I wondered the same thing
I'm intrigued to replicate the bypass recipe but using Fellow's Prismo. That should give more flavor due to added pressure to the press, and increased saturation.
Really helpful video. Love the versatility of the AeroPress. Both your recipes are easy to replicate and modify for taste and different beans. Every new bag of beans begins a new search for just the right recipe. I find it interesting that James Hoffman steeps his AeroPress coffee longer in hotter water. Yet another set of variables to play with!
Thanks Tom! Exactly playfull as nothing else :)
Hi Tom - this is what I struggle with... how to dial in the aeropress with each new bag of beans???
Bypass method using 15g-75g water, when you brew the yield(concentrate) should less than 60g already, but when you bypass with only 80g water, it didnt reach the minimum 150g coffee to serve(say concentrate is 60g+80g water=140g coffee), this recipe will definitely disqualify in the competition..
Dear Billy you are right! I decreased the water volume and probably with many coffees it will be under the limit, thanks for the mention!
@@tomol5785 Indeed, should consider the liquid retention when design an aeropress competition recipe.
If you scaled it to 18g of coffee, it would make the minimum liquid ammount, though.
Very nice. Thank you!
Is it just me or did you switch #1 and #2 from the first half to the second half of the video? A little confusing, but super informative and nice video thank you!
Yes, good catch. We did a mistake in editing. We should pin it in comments somehow! Sorry for a confusion.
@@EuropeanCoffeeTrip no problem, thanks again for the great video I’m going to try out both recipes!
Direct brew makes a small cup of coffee. I drink from a 10-12 oz (280-340g) coffee cup!
thanksss. i tried it and loved it
clearly the True Inverted Aeropress will win this time!
We will see!
Can you share some insight on the general hardness of the water you prefer to use in your recipes? Looking forward to try both of these! Thank you for the great content as always!
Thanks we had soft water about 120ppm :)
I'm just curious about the rules...
In the bypass method you showed, it would only produce about 120 grams of coffee in the cup, because the coffee grounds will retain about 2.5X the weight of coffee used. (75+80) - (15X2.5) = 117.5g
Would this be acceptable for competition?
I think not, maybe you should do Inverted one
well it should be tastier with the bypass method only cause it's using less water (155g)
the other method uses 220g of water so ofc it would be more water dilluted.
using the bypass method gives u around 135~ ml of coffee so i think it's against the rules of the competition.
am i missing something?
Ivo good point, I tried to dial in both recipes to get the best result. That's why I ended up reducing the water amount on bypass too far probably.. thanks for the notice and comment!
@@tomol5785 keep it up buddy, love watching the videos
@@Gingerbearded thanks, much appreciated! 🙏
Well, you use 155g of water in bypass and 220g in the classic recipe, of course it has more flavour, the classic recipe is more diluted.
To brew and bypass the same amount of water is in my opinion not the same ;) Also it is not about doing the same recipe but comparing the best recipe we had for both ;)
Quite interesting. I really liked watching both recipes here and I intend tothem both! both!
I’m new to the AeroPress. Up until now, I’ve used a Clever Coffee Dripper. Please let me know what AeroPress recipe you recommend for a rich chocolatey, nutty brew using a medium to medium-dark South American blend. And I prefer not using over 25 grams of coffee because of the cost. Thank you
In the bypass method, the water you add after brewing, do you also maintain temp at 92c?
Great question! I would like to know as well!
I add water that was in the Kettle. It depends - if you want to drink right away you can add 60-80C. If you want to sit down, have hot coffee and wait as it cools you can add 80-90C. enjoy!
I still can't tell where the line between acidity and sourness is. I'm getting very INTERESTING cups of coffee with an Ethiopian Sidama Ardi but i'm not sure the light roasted fruity goodness is for me. lol. Thanks for the recipes and vids!
In my mind, I feel bitterness in the throat, and sourness around the lips/tongue, but I really don't know what I'm talking about
The thing I don't understand is that comparing this bypass method to the average winning recipe of the past years: sure, the dose is lower but so is the liquid used, so what's the difference in the end? Miczka's (amazing!) recipe was 100-112g of coffee per liter, versus 96g of coffee per liter here. Sure it's a difference but if you want to make a 300ml cup (like Miczka's) you're still using 30g-ish of coffee. How is defining a maximum coffee dose effective if there's no restrictions to the liquid used? Or am I missing something?
I too am confused. Also the 150ml or gram of brewed coffee is interesting... Doesn't that mean you would need 150ml of liquid that traveled through the aeropress 🤔
Here is a crazy good recipe that makes no sense to me being this good. Medium roast 11 grams from Purosa; 7/10 coarse; water 150F; inverted bloom (little water but the measurement is irrelevant) for about 60 seconds; poor the rest of the 150F temperature water. Press softly. It's not very hot but it's so good. Shout out to StoreHouse Coffee Co.
i use bypass in my aeropress often to, but i drink with milk, with a little splash in the end. question is, can you bypass with only milk? and not just water? does it change something? obvius is ofcourse water is warm and milk cold
interesting recipe with reasonable amount of coffee
Thanks!
I have used bypass since I got my aeropress a year ago. And I've been so happy with it, haven't thought of changing my recipe.
поделитесь пожалуйста рецептом? и какая у вас кофемолка?
@@user-el1ss7ut6j I use a Kingrinder K6. But you can use any grinder that can grind Medium-fine. Medium Roast Coffee beans/grounds. 14grams coffee, 220 grams water. I pour 70gs (out of boil) into the aeropress. Stir for 20seconds. Press at 1:30. Add the remaining water.
@@joandrea ааа, у меня этой же фирмы кофемолка k3)))) спасибо за рецепт
I am yet to own a AeroPress. So I might revisit this video at later date.
But I have an off topic question, is Tomo a Mixologist? His gait is very much of a pro mixologist.
thanks, what kind of mixologist do you mean? :D
@@tomol5785
Hey Tomo! That's still not answering my question. xD
But to answer your question, the one who in his bar profession career likely crafted some cocktails and competed in a few cocktail competitions.
Also, low-key, have had created or thought of making cocktail videos.
How close am I? :D
ok im new to coffee and i love my aero press andd its really goten me into real coffee instead of instant, but what i dont get with these recipies is, how the f iss that a coffee? the 75g + 80g of coffee, thats not even half a cup of coffee? Ive been using the hoffman recipie, 11g - 200g of water and then adding about 100g of water to end up with a full cup of coffee, so am i just confused on what a "cup of coffee" is? because that bypass method leaves me with not even half a cup of coffee, and it does taste amazing but i dont want my coffee half done before i even sit down, if i want a full cup do i need to double all the measurements? cos thats 30g of coffee to a cup thats madness
Although the video is nice and the recipes produce pleasant coffees - how is that a brew method comparison?
The bypass method is ground a touch finer, and is brewed in 15:155 ratio vs the regular method’s 15:220. Isn’t it expected to be bolder and “brighter” simply because of that?
For the method comparison at least the coffee to water ratios should be the same, I think.
Next video can you make the same recipe with 8-10g if It possible?
Nice video, tastes great! But it seems like in choosing the winning cup the video switches which cup is right and left...or maybe I've just had a long day.
I’m guessing they had someone come in and switch the cups (or not?) so that it would be a blind taste test, but I agree that the resulting cup switch is confusing. They probably would have made a better video if the two methods were done in identical cups, only so far as it would make the blind taste test make more sense.
@@leumas75 you are right! but noone really focused on the cup color and realized this! :D We don't care which is better, wanted to taste two coffees and choose better. Surprisingly to me we all chose one cup.
I have been using the winning recipe in this video and it has been BY FAR the best aeropress recipe and MOST CONSISTENT recipe that allows me to taste the beans' flavor. Thank you!!!
@@cssc939 wow! Thanks I am super happy to hear that 🙏
lovely video ECT! could you however post a picture of the grind size on instagram? It would help home brewers who don't own a commondante gain a better idea
Isn't it the same if you steep it for a shorter time?
So, preparing under 5 minutes rule mean that there's no long steep recipe. What a pity.
However, have anyone compare #1 and #2 recipe with the same ratio?
How do you find your Zero-Point uf the Comandante? Do you start by turning the knob all the way down, till it stopped or till the point the handle can't move on its own?
Good question. Based on the Comandante instructions, it’s till the handle can’t move on its own.
However, it can be slightly different for every model and grind size recommendations are always a starting point for the exploration. Cheers!
@@EuropeanCoffeeTrip exactly, in other words, when tha handle moves freely its "1"
@@tomol5785 Also, it's good to have the grinder clean when doing this, otherwise it's posible to get a "fake 0" at "1" if there's coffee particles stuck between the burrs.
Plz give recpie for natural (not washed)
I was a little confused about which recipe won-was the winner essentially Adler’s original recipe? Why do you call this the “bypass” recipe?
Technically Adler's recipe doesn't involve inverted and use less brew time (although Adler also uses bypass). Calling it 'bypass' is more specific.
It's called like that because you pour water in, after the brewing :)
water ratio is lesser for bypass?
I am all for this new rule
Bypass method sounds similar to Americano. And that's great for cold coffee drinks too because you can dilute it with cold water or cold milk.
19 clicks in the Comandante are on the standard axle or RedClix?
Pretty sure it's standard. This is 38 for RedClix.
I'm gonna nitpick: you really don't need to put a mylar bag of coffee beans into it's own cardboard box. I don't care if it's recycled cardboard, it's not necessary.
Good point, I think Tomo hear your comment... but has reasons why is it like that at the moment.
Confusing #s 😉
You’re right, we accidentally misplaced the infographics above the cups - silly mistake. Apologies for the confusion. The bypass recipe in the yellow cup won in the tasting 🟨☕️
@@EuropeanCoffeeTrip That's OK, thank you for your posts 🤗
jesus with 35g in 1 cup you go to the MOON
I think that new rule sucks. I do believe that creativity thrives in restriction, but the bypass method clearly stood out.
They should bypass the new rule, use the required amount of beans and supply the correct amount of coffee, but in separate containers, then either brazenly just provide the original amount to the judges or use slight of hand to appear as though the multitude of containers are being combined in a helpful way (but actually not).
30g of coffee is ridiculous