i tried april’s method as shown in this video, except using the inverted method instead of the regular method, and it was super delicious ! i highly recommend giving this method a shot with the inverted method !
Hey. I found your recipe because I always used a simple inverted method before recently experimenting with the Aeropress Champion recipes. They made me realise my usual cups weren’t great! but I am not comfortable with using 30g coffee on a regular basis. So I was looking for a recipe using less coffee and found yours :) First cup just now was very nice! Upped the coffee to 16g with 60g initial water followed by 180g for a longer drink. Looking forward to trying it with a few different coffees. Cheers!
Could you guys make some sort of small poster/infographic for your different recipes (April brewer, V60, Aeropress etc.), so we could print it out and stick it at our coffee stations? Love your recipes!
Hello, I just tried this recipe with an anaerobic processed Ethiopian, as a incompetent Aeropress user, I was a bit nervous to use this method with those beans. I must say. The first trial isn't bad at all! It totally brought out a different side of this Ethiopian. I'll probably need to get better at my press and timing to refine this, thank you!
This technique did wonders for my medium roast Peruvian decaf. (Didn't expect that to work, honestly!) It made a cup that's normally a bit "bland" into a super aromatic ginger-bread-smelling go-to. Thanks! :)
Just tried it this morning and I must say this is my cleanest cup with an AeroPress so far haha! I am by no means a barista, just a coffee enthusiast,but I really enjoyed your recipe and I’ll definitely keep it for the future. Thanks for sharing! P.s. I nailed it on a Hario hand grinder 😅
Just tried it with an indonesian natural medium roast. Rok grinder 26 clicks. I was initially sceptical about the 88 degrees but it turned out amazing with deep red colour and full floral notes from beginning to end 😍😍
I am brewing the aeropress almost exclusively inverted, because I find the standart method a little bit unintuitive, but I have to say the results I just got from your recipe are pretty much amazing. Thank you!
@@mariai9549 first time I tried the Aeropress I put in 200 g water after my grinds and nearly half of it went out the bottom almost immediately. I didn’t pour the water fast at all. Now I brew with 100 g so I use regular method. But any time I’m using lots of water it has to be inverted. Not sure what the trick is to keeping it all in. Definitely get a better immersion with inverted and as you’ll note, every single WAC Champion for the last several years at least has used inverted method
25-27 clicks on a Commandante would be somewhere in the 2 - 3 range on an Ode, yes? Never used a Commandante, but love that it seems to be a great, standardized tool to communicate grind size. Thanks so much.
Thanks for sharing this. I guess the drip through amount is somewhat similar to bypass in a pleated filter. Given that, if one were to try this inverted, it might still work if one were to dilute a little. 88C must be bean specific I guess?
Absolutely love this. I really like your v60 recipe too, in fact I've had better coffee using your v60 recipe but this is more consistent so what I usually end up doing
Thanks for the video, looks like a great recipe to try. Couple of questions.. 1. I couldn’t see what you class as “fine” grind size, any ideas what setting this would be on the niche grinder? 2. Is there a reason why you don’t use the inverted method (Areopress upside down) to start with until it’s ready to pour? Thanks again for the vid and keep up the great content.
Not inverted because (I believe) they intentionally want that "drip" it will have different flavor notes than the final press and creates a more balanced / complex brew (theoretically). I brew successfully like this for that reason, even encouraging a little more drip at the beginning.
As I don’t have Ethiopian or Kenyan beans at the moment, I’ve tried this recipe with Peruvian beans, medium roast (light side), ground it on the Baratza Encore at 16 setting for pour over. There’s some nice acidity there. There’s a very small hint of bitterness, so I might have to tweak the recipe a bit.
Great tips thanks. May I ask 2 questions please. I guess inverted (so no “bypass” of sorts) would give a stronger brew. Might you please give a grind setting for the Wilfa Svart (original silver & black model) That f course I have neither the same beans nor your water, but just tuning in towards perfection with your help.
Interesting method! Quick question.. why use a standard method instead of inverted? You wouldn’t have to worry about any coffee dripping through prematurely with the inverted method 😊
Hey you guys, thanks for the video. Why do you actually think it's important not to push the plunger all the way through? while in your other recipe you do.
Thank you for watching Saar. The main difference between this and the other recipe is the grind size. The finer the grind size the more "pressure", of then when it's fine and you push down all the way you get a slight "dirty character" to the cup.
i gotta admit, i've been mosty eyeballing my way to a brew that works for me. no measurements, kind of like your grandma can't really write down an ingedients list for that wonderful cake she makes. because she just knows the amounts. over the past week i've had a little more time on my hands, and tried out different "exact" recipes. This is my favorite so far! :)
I think it would be between 2.5 and 3 because you want approximately 750 microns in size. It will also depend on the bean you use but you can start at 3 and make your way down to find what works for you.
Is there any specific reason why you don't use the inverted method and turn the AeroPress upside down in order to accommodate dripping when the coffee blooms?
@@JTFII blooming is an expression that explains the visual aspect of when gas leaves the ground coffee. Saturation is referring to your ability to make sure that all the coffee becomes wet at the same time.
Hey I need some clarifications. So the initial pour to wet the grinds would be 30s. Now, do you press it 60s after that or 90s after that? In other words, do you press it when the timer reads 1:30 or 2 mins?
Hi, I was just wondering if there would be a big difference in the flavor of the coffee given that I brew with the same measurements and temperature you used, but using an inverted method?
I'm so confused. I just tried this, and it was waaaay too weak for me. My initial thought is that 25 commandante clicks is way too course? Are you using redclix, or what is your reasoning behind going so course?
Hi, thanks for the video, what particular coffee beans you used in this kind of recipe and method? surely i will include this in my morning brewing rituals soon...
So confused on the grind setting. You say reletively fine but I calculated the 25 commandante click as around 750 microns... which is on the coarser side of pour over for many. Measurements reletive to your own preference/gear are really unhelpful when you are trying to demonstrate a recipe. Even a shot of the grind would have been better.
i tried april’s method as shown in this video, except using the inverted method instead of the regular method, and it was super delicious ! i highly recommend giving this method a shot with the inverted method !
Hey. I found your recipe because I always used a simple inverted method before recently experimenting with the Aeropress Champion recipes. They made me realise my usual cups weren’t great! but I am not comfortable with using 30g coffee on a regular basis. So I was looking for a recipe using less coffee and found yours :) First cup just now was very nice! Upped the coffee to 16g with 60g initial water followed by 180g for a longer drink. Looking forward to trying it with a few different coffees. Cheers!
Could you guys make some sort of small poster/infographic for your different recipes (April brewer, V60, Aeropress etc.), so we could print it out and stick it at our coffee stations? Love your recipes!
Hello, I just tried this recipe with an anaerobic processed Ethiopian, as a incompetent Aeropress user, I was a bit nervous to use this method with those beans. I must say. The first trial isn't bad at all! It totally brought out a different side of this Ethiopian. I'll probably need to get better at my press and timing to refine this, thank you!
Great to hear that it worked out
This technique did wonders for my medium roast Peruvian decaf. (Didn't expect that to work, honestly!) It made a cup that's normally a bit "bland" into a super aromatic ginger-bread-smelling go-to. Thanks! :)
Just tried it this morning and I must say this is my cleanest cup with an AeroPress so far haha! I am by no means a barista, just a coffee enthusiast,but I really enjoyed your recipe and I’ll definitely keep it for the future. Thanks for sharing! P.s. I nailed it on a Hario hand grinder 😅
Just tried it with an indonesian natural medium roast. Rok grinder 26 clicks. I was initially sceptical about the 88 degrees but it turned out amazing with deep red colour and full floral notes from beginning to end 😍😍
I am brewing the aeropress almost exclusively inverted, because I find the standart method a little bit unintuitive, but I have to say the results I just got from your recipe are pretty much amazing. Thank you!
unintuitive ? makes perfect sense. no one would pick up an Aeropress and think it should be inverted.
@@mariai9549 first time I tried the Aeropress I put in 200 g water after my grinds and nearly half of it went out the bottom almost immediately. I didn’t pour the water fast at all. Now I brew with 100 g so I use regular method. But any time I’m using lots of water it has to be inverted. Not sure what the trick is to keeping it all in. Definitely get a better immersion with inverted and as you’ll note, every single WAC Champion for the last several years at least has used inverted method
25-27 clicks on a Commandante would be somewhere in the 2 - 3 range on an Ode, yes? Never used a Commandante, but love that it seems to be a great, standardized tool to communicate grind size. Thanks so much.
Simple, straight to the point and a delicious coffee. Thanks guys!
Thanks for sharing this.
I guess the drip through amount is somewhat similar to bypass in a pleated filter. Given that, if one were to try this inverted, it might still work if one were to dilute a little. 88C must be bean specific I guess?
Very good recommendation, tried it and enjoyed it very much. Like you said it works very well for lighter roasts.
Absolutely love this. I really like your v60 recipe too, in fact I've had better coffee using your v60 recipe but this is more consistent so what I usually end up doing
Hey, great recipe! But i would say a fine grind on the comandante is more like 16-20 clicks. 25-27 is more like medium in my opinion.
they dont own a comandante
@@JTFII Then please watch the video again at 0:40 or read the video description where it is also mentioned.
Thanks patrik from south korea^^ i will try this method today!
Hey Man, I love the video and your very simple Recipe. Keep up the great work and sharing!
Thanks for the video, looks like a great recipe to try. Couple of questions..
1. I couldn’t see what you class as “fine” grind size, any ideas what setting this would be on the niche grinder?
2. Is there a reason why you don’t use the inverted method (Areopress upside down) to start with until it’s ready to pour?
Thanks again for the vid and keep up the great content.
Not inverted because (I believe) they intentionally want that "drip" it will have different flavor notes than the final press and creates a more balanced / complex brew (theoretically). I brew successfully like this for that reason, even encouraging a little more drip at the beginning.
@Bdubb there is another Chanel that he did all kinds of experiment. (Very reliable) and there was difference in inverting or not inverting.
As I don’t have Ethiopian or Kenyan beans at the moment, I’ve tried this recipe with Peruvian beans, medium roast (light side), ground it on the Baratza Encore at 16 setting for pour over. There’s some nice acidity there. There’s a very small hint of bitterness, so I might have to tweak the recipe a bit.
tried this today and i love it! thanks for sharing your recipe!
Interesting recipe, but why only 200g of water? You could use 240g with 16g of coffee and get a longer drink while maintaining your 1:15 ratio!
Lots of water with Aeropress tends to over extract. And you would be hard pressed to fit 240 g water in there
Great tips thanks. May I ask 2 questions please.
I guess inverted (so no “bypass” of sorts) would give a stronger brew.
Might you please give a grind setting for the Wilfa Svart (original silver & black model)
That f course I have neither the same beans nor your water, but just tuning in towards perfection with your help.
Most likely you would have to start around "Filter," on the Svart grinder.
I will try it tomorrow morning, second cup.
Nice recipe! Will try it soon!
Great small dose recipe! Result a tasty, sweet cup. a little less clean compared to V60
You guys are great, such an underrated channel! What do you think needs to change from light to medium roast when brewing with v60? Thanks
We would grind a bit finer on a medium roast and use a lower brewing temperature (88-90'C).
Interesting method! Quick question.. why use a standard method instead of inverted? You wouldn’t have to worry about any coffee dripping through prematurely with the inverted method 😊
Test it, it does make a difference :)
Coffee with April well now you’ve got me intrigued! Is there a way of up-dosing this to make more coffee?
@@coffeewithapril yeah everyone's been telling me to use the inverted method but i prefer the regular method.
Maybe this could be interesting for you czcams.com/video/qdY1rT8qnMw/video.html
Does someone know the grind size for the Baratza Encore?
Hey you guys, thanks for the video. Why do you actually think it's important not to push the plunger all the way through? while in your other recipe you do.
Thank you for watching Saar. The main difference between this and the other recipe is the grind size. The finer the grind size the more "pressure", of then when it's fine and you push down all the way you get a slight "dirty character" to the cup.
Hi, thank you very much for the video. Could you elaborate a little on why you have chosen to use this low 88C temperature? Cheers from Brazil!
In this case, the lower temperature generates a cleaner cup profile.
i gotta admit, i've been mosty eyeballing my way to a brew that works for me. no measurements, kind of like your grandma can't really write down an ingedients list for that wonderful cake she makes. because she just knows the amounts.
over the past week i've had a little more time on my hands, and tried out different "exact" recipes. This is my favorite so far! :)
curious why you wouldn't just do the whole thing inverted? that way you don't have any leaking from the start?
Nice video, thanks! Is this a ROEST Sample Roaster in the background? My dream...one day :-)
Yes, it is.
Hello, thank you for the video. Do you pre-heating the aeropress as well ?
Thx
Thank you for watching, we are not pre-heating.
looking for the equivalent grind setting on jx pro
Anyone?
looking for same, any leads?
I think it would be between 2.5 and 3 because you want approximately 750 microns in size. It will also depend on the bean you use but you can start at 3 and make your way down to find what works for you.
Really nice recipe. But do you guys know what grind settings would on a Wilfa Swart grinder?
From someone who has both you'll be looking around the lass 'S' on French press. It's quite coarse
25-27 clicks on Commandante is "fine" in your world? :O
Yes
right? 5-10 is espresso, 15-20 is drip/filter for me
Is there any specific reason why you don't use the inverted method and turn the AeroPress upside down in order to accommodate dripping when the coffee blooms?
Yes, we don't work with the concept of "bloom" and focus instead on the full saturation of the coffee as soon as possible.
@@coffeewithapril whats the difference between blooming and saturation of the coffee?
@@JTFII blooming is an expression that explains the visual aspect of when gas leaves the ground coffee. Saturation is referring to your ability to make sure that all the coffee becomes wet at the same time.
@@coffeewithapril what causes blooming?
Hey I need some clarifications. So the initial pour to wet the grinds would be 30s. Now, do you press it 60s after that or 90s after that?
In other words, do you press it when the timer reads 1:30 or 2 mins?
The video is shot in real time. He starts pouring at 1m9s and starts pressing at 2m39s.
Press at 1:30. Should be done at 2:00 on the brew timer
Water temperature is 88° for light roast? Or for light roast will be higest temperature?
Thanks
Thank you for watching. That would be for a light roast.
Good video! What if I use slightlt lower temperature like 85C/185F?? (My office hot water temp)
Will the finer grind help to compensate?
Thanks!
That could help, but we always prefer coarse grind.
It works really good!! This is my go-to recipe in my office. Thanks.
So is total brew time with bloom and plunge around 3 mins?
Hi, I was just wondering if there would be a big difference in the flavor of the coffee given that I brew with the same measurements and temperature you used, but using an inverted method?
Yes. This is lighter and more vibrant.
Do you know what the grind setting translates to on the Wilfa uniform?
I'm so confused. I just tried this, and it was waaaay too weak for me. My initial thought is that 25 commandante clicks is way too course? Are you using redclix, or what is your reasoning behind going so course?
Are you using MK4 or MK3?
@@normanverdi4008 mk4
Why is the water temp so light for a light roast
Thank you for watching. The main argument is that it tastes great. The temperature choice here stems from the brewing method and ratio.
How many clicks on timemore chestnut c2?
What do you mean when you say relatively?
Hi! may i know how many clicks i should use for a hario grinder if im making aeropress?
Thank you for watching. We are not sure at the moment but hopefully, we can make a future video about it. Which Hario grinder do you use?
@@coffeewithapril thank you for replying! i am currently using the Hario MSS-1
25-27 clicks? Thats like very coarse?
Hi! How about for iced aeropress? Do you have a current recipe for this? :) T
Is the temp you recommend in the kettle or brew temp ? Cheers
Thank you for watching, in the kettle. The brew-temp would be slightly lower.
Thank you 😊
Hi, thanks for the video, what particular coffee beans you used in this kind of recipe and method? surely i will include this in my morning brewing rituals soon...
Light roast
Grind size ?
So 13 grams basically means that a lb of beans will last a month if having a cup a day. Brilliant!
This also means that those beans will be pretty stale by the end of the month, even if they’re a lighter/Scandinavian roast
I've recently switched to this recipe from that of Wendelboe's. I think this method is more repeatable and reproducible.
So where's April?
So confused on the grind setting. You say reletively fine but I calculated the 25 commandante click as around 750 microns... which is on the coarser side of pour over for many. Measurements reletive to your own preference/gear are really unhelpful when you are trying to demonstrate a recipe. Even a shot of the grind would have been better.
In our brewing style, it's fine. We usually work with a much coarser grind size for pour-over.
Fert-teen
that aeropress looks like counterfeit..
Looks like tea
I was hoping to see a hottie making coffee
Only making 200grams of coffee is whack.
That's stupid just do it upside down